The short version: a French bistro menu is a fixed cast of classics. Starters lean on soupe à l’oignon, escargots and œufs mayo; mains on steak frites, confit de canard, bœuf bourguignon and blanquette de veau; and dessert on crème brûlée, tarte Tatin and profiteroles. Learn these dozen dishes and you can order confidently anywhere in France.
At a glance
| Dish | What it is |
|---|---|
| Soupe à l’oignon | Onion soup under toast and melted gruyère |
| Escargots | Snails baked in garlic-parsley butter |
| Steak frites | Seared steak with crisp fries |
| Confit de canard | Duck leg slow-cooked in its own fat |
| Bœuf bourguignon | Beef braised in red wine with mushrooms and lardons |
| Crème brûlée | Custard under a torched caramel crust |
The starters
Bistro meals open small and rich. Soupe à l’oignon is caramelised onions in beef broth, capped with toast and bubbling gruyère. Escargots de Bourgogne are snails baked in garlic-parsley butter — the butter is the point, mopped up with bread. Œufs mayo (halved boiled eggs under mayonnaise) is the humblest classic, and pâté en croûte or a slice of terrine the charcuterie option. For a treat, a few huîtres (oysters).
The mains
The heart of the menu. Steak frites is the default — a seared steak (often onglet or entrecôte) with crisp fries and a sauce (au poivre, béarnaise). Confit de canard is a duck leg slow-cooked in its own fat until the skin crisps. The great braises are bœuf bourguignon (beef in red wine) and blanquette de veau (veal in a creamy white sauce), while coq au vin simmers chicken in wine. Near the coast you’ll find moules frites. To cook these yourself, a Paris cooking class or a market class is the way.
The desserts, and how to order
Finish with crème brûlée (torched caramel over vanilla custard), tarte Tatin (caramelised upside-down apple tart), profiteroles or a simple mousse au chocolat. To order like a local: a formule or menu (two or three set courses) is better value than à la carte at lunch; a pichet of house wine keeps it simple; and bread is free and unlimited. For the whole city’s menu, see what to eat in Paris, and taste it on a food tour.
Frequently asked questions
What are classic French bistro dishes?
Soupe à l’oignon, escargots and œufs mayo to start; steak frites, confit de canard, bœuf bourguignon, blanquette de veau and coq au vin for mains; and crème brûlée, tarte Tatin and profiteroles for dessert.
What is the difference between a bistro and a brasserie?
A bistro is small and casual with a short, home-style menu; a brasserie is larger, open all day, and known for seafood platters and Alsatian dishes like choucroute. Both serve the classics above.
How do you order well in a French bistro?
Choose the fixed-price formule or menu, especially at lunch; order a pichet (carafe) of house wine; and don’t rush — bread is free and the meal is meant to take its time.
Taste the classics
Find them on a Paris food tour, cook them in a cooking class, or plan from the Paris hub.
