The Best French Restaurants in Los Angeles

For those seeking French fare across the city, look no further than these charming, California-coded bistros and brasseries. Each place fits the bill for romantic date nights or casual lunches with friends over classics like steak frites, croque monsieurs, and escargot, all washed down with a bottle of Bordeaux, of course. The cuisine has proliferated in Los Angeles over the last two years, making it even more exciting to go out and say “oui” to that third glass of wine as the parade of French favorites marches out. Here are the best French bistros and brasseries in Los Angeles.

New this update: Electric Bleu joins the list, while the now-closed Amour leaves.

Rebecca Roland is a devoted fan of steak frites (always cooked to medium rare), and will always be chasing that perfect baguette and butter.

Matthew Kang considers Paris one of the world’s greatest cities and loves the bistro fare at Josephine Chez Dumonet, a restaurant that probably cannot be replicated in Los Angeles. His favorite French dishes are pate de campagne/terrine and souffle.

Years out from opening in 2019 as a French fine dining restaurant, chef Dave Beran’s Pasjoli has settled into a new rhythm as a neighborhood bistro — and it may be the best iteration of the restaurant yet. The upscale French roots are still there, in dishes like a rich French onion souplette that may be more cheese than soup, and delicate crepes caviar in beurre blanc. But Beran’s also brought a casual playfulness to the menu that makes Pasjoli feel more confidently itself than ever. Chicken cordon bleu is served as chicken wings, deboned and stuffed with cheese and ham, alongside a Buffalo beurre blanc dipping sauce. The PJ Burger, a favorite of Pasjoli’s former bar menu, now lives on full-time at the restaurant, topped with bone marrow aioli and a thick slice of white cheddar. Tableside pressed duck, carefully wheeled through the dining room, is still a show-stopper as the bird transforms into roasted duck breast and duck legs confit. Mains span bistro-style favorites, like steak frites in a peppery au poivre that doubles as a great french fry dip, and a masterful roast chicken with fatty olives and charred lemon to squeeze on top. For dessert, duck makes a surprise appearance in the form of duck-fat caramel on the PJ Sundae, dotted with nuts and draped over a yolk-heavy vanilla ice cream. To drink, dry a glass (or bottle) of wine off the well-curated menu, or ask for the cocktail card, which encourages guests to order a one-of-a-kind drink customized by the bartenders to their preferences.