Toronto boasts an array of incredible French restaurants, ranging from casual cafés and intimate bistros to upscale Parisian brasseries, all capturing the essence of French culinary tradition. Check out our list of the best French restaurants in Toronto.
Best French restaurants in Toronto
Situated atop a heritage building at Queen Street and Spadina Avenue, Alo is one of those names that makes foodies stop in their tracks.
La Banane's menu changes at a whim, but depending on the night you go, chilled king crab meets crème fraîche and cocktail sauce; an omelette gets a treatment of caviar.
Baby sis to Alo, this diner is the cool sibling — the more approachable one you want to be friends with.
One of Astoria's most popular dishes on offer is the braised short ribs, which is served with shallots and super-creamy mashed potatoes.
Chef Paul Boehmer takes the local and sustainable ethos about as far as anyone in town for his namesake restaurant.
Walk by this Parkdale space after dusk on a weekday and the scene recalls something you'd see in a nostalgic flick starring Cate Blanchett.
This restaurant is bringing the taste of the Mediterranean to midtown by offering traditional dishes inspired by French-Italian regional cuisine.
Dreyfus is a cosy French bistro from Zach Kolomeir, former chef de cuisine at Montreal’s revered Joe Beef restaurant.
In a world where rustic Italiana rules the city and the likes of French onion soup and coq au vin are from when dinosaurs walked the earth, La Palette is a charming throwback.
Maison Selby adds to the Oliver & Bonacini family of fine dining locales, and the project has reinvigorated the historic Gooderham House at Sherbourne and Bloor.
The Fairmont Royal York's signature restaurant, Reign, serves artful plates of French fare in a sophisticated setting.
For its entire 30-year tenure, Scaramouche has been loved by Torontonians and is considered by many to be the height of culinary sophistication and elegance.
Meat is what Union is known for. Scoop habanero-jazzed steak tartare onto toast before noshing on medium-rare rib eye. And yes, there should be crème brûlée for dessert.
