30 French Restaurateurs Who Are Dominating the US Food Scene
Some of these restaurants are brand new, others are icons. Some were born in a Brooklyn apartment, others launched with multimillion-dollar investments. From Michelin-starred chefs to viral croissant slingers, what they all have in common is this: French entrepreneurs with brilliant ideas, enough to reshape the U.S. dining experience.
How did they make the American dream real? What exactly did they bring to the table that helped them build some of the most magnetic hospitality brands in the country? And most importantly: what can we learn from their success stories?
Here’s our curated list of 30+ French-owned restaurants and hospitality groups that are changing the way America eats, one baguette (or truffle burger) at a time.
1. Riviera Dining Group (RDG)
https://www.rivieradininggroup.com/
Who they are: Meet the French luxury hospitality group taking Miami's food scene to the next level.
Founded in 2019 by Gregory Galy (ex-CEO at Fig & Olive NYC), Riviera Dining Group now operates five standout restaurants and continues to expand. All concepts are rooted in French-Mediterranean culture, an homage to Galy’s hometown in the south of France.
"I wanted to bring a European flair and give Americans access to simple and good food while creating an experience that is not just about the meal." Greg Galy
Their story: Originally from Mougins, a small village on the French Riviera known for its gastronomic scene, Greg Galy grew up surrounded by Michelin-starred restaurants and the aromas of his mother’s cuisine. After moving to the U.S., he built a career at hospitality giants like Bagatelle and Fig & Olive, before launching MILA, a Japanese-Mediterranean fusion concept that quickly became an A-list hotspot in Miami.
From there, RDG expanded into:
- AVA MediterrAegean: An immersive dining experience inspired by Greek heritage, design and cuisine
- CASA NEOS: A dock-and-dine experience blending Mediterranean flavors with an ocean view and breezy vibe
- MM : A clandestine supper club offering elevated nightlife
- Claudie: A restaurant that embodies the legendary Provençale cuisine and aesthetics
Why they lead the way: RDG's brand is unique, high end yet authentic, with unparalleled attention to detail. In every restaurant, you will find immersive experiences, "carpe diem" spirit, architectural beauty, and fine cuisine. Whether it's an enchanting view or a sun-kissed meal, RDG managed to bring the French Southern art-de-vivre to Miami.
Top Dish: Mila's Shawarma Wagyu Gyoza, CASA NEOS's catch of the day with Mediterranean Grilled Artichoke or Claudie’s Escargots with a signature chilled Tomato Gazpacho.
2. Maison Close
https://www.maisoncloserestaurant.com/
Who they are: A high-energy French dining concept inspired by brasserie culture an Parisian mischief. Founded by Thibaut Castet and Theliau Probst, Maison Close merges gastronomy and nightlife. What started as a restaurant concept has since evolved into a hospitality brand.
Their story: Thibaut and Theliau, two long-time friends and former restaurant employees, met in New York after a decade of working in the city’s hospitality scene. After the pandemic hit, they decided they had nothing left to lose and opened Maison Close in Soho. French for "brothel", Maison Close was born with that free "c'est la vie !" spirit.
Maison Close combines two things: a signature French "bistronomie" (tartare, escargots, sole meunière, and boeuf bourguignon) with a festive "night life in Paris" ambiance (chaque jour est une fête !). Opened after 10pm, the red velvet curtains part and the restaurant transforms into a party destination. It is now one of New York nightlife’s most emblematic addresses.
Encouraged by this runaway success, the duo launched other venues and seasonal pop-ups:
- Petite Disco, a 150-person club in Chelsea with a dress-to-impress vibe and curated DJ sets
- Ayah, a festive Moroccan-inspired restaurant (opening soon)
- Monsieur Bistro, opening soon in the Upper East Side, offering healthy Mediterranean cuisine in an elegant setting with prix fixe menus.
- Summer pop-ups like Talya or Maison Close in Montauk (Hamptons).
“With Monsieur Bistro, we’re setting foot in a legendary neighborhood for French gastronomy. The Upper East Side has always hosted the most iconic French addresses — it’s an honor to be part of that legacy.” Thibaut Castet & Theliau Probst
Why they lead the way: Maison Close brought a distinctly French irreverence to the American hospitality scene, combining culinary tradition with aesthetic boldness. Whether it’s through their decadent beef tartare or 50 works of art in their next space, they aim to surprise and seduce at every step.
Top Dish: The flambéed Côté de Boeuf with Bordelaise sauce, escargots, and the Sole Meunière.
3. Mr. Hospitality
https://www.mrhospitality.com/
Who they are: Mr. Hospitality is a Miami-based management group that conceptualizes, owns and operates acclaimed restaurants and five-star nightlife destinations, including venues such as Queen Miami Beach, Marion Miami, and El Tucán.
Their story: Founded by Mathieu Massa, Mr. Hospitality is known as the leader in European style entertainment and luxury dining.
After moving to the U.S., Mathieu quickly spotted Miami as the perfect place for concepts that combined fine cuisine with electric energy.
Mr. Hospitality’s Miami-based portfolio includes:
- Marion: A high-end supper club launched in 2015, known for its Asian-Mediterranean flavors, truffle dishes, and electric live entertainment.
- El Tucán: A Latin cabaret with French flair "Moulin Rouge" spirit, fusing dining and performance in an exotic, velvet-lined setting.
- Queen Miami Beach: A $40 million restoration of the iconic Paris Theater turned into a luxurious dining experience, blending Art Deco glamour with cutting-edge cuisine.
- Lafayette Steakhouse: A new luxurious steakhouse inspired by old-world speakeasies and Franco-American heritage. The menu, crafted by Chef Kylian Goussot (ex-Robuchon, Jean-Georges), features USDA prime cuts, wood-charcoal Josper cooking, and artistic dessert plating by Nelson Mendonca (ex-Alain Ducasse).
"We believe that a restaurant should stimulate all five senses. People don’t just want food — they want to feel something." — Mathieu Massa
Why they lead the way: With Mr. Hospitality, Mathieu Massa built a brand that encapsulates upscale dining and curated spectacles. Each concept is cinematic and "grandiose", whether it’s sushi and champagne served to a backdrop of jazz and burlesque, or a luxurious immersive steakhouse in an old-world charm. While many nightlife-focused venues rely on trend, Mr. Hospitality thrives on consistency, top-tier execution, and French entrepreneurial excellence.
Top Dish: The truffle tagliatelle at Marion, Queen’s wagyu tomahawk with bone marrow sauce, the yellowtail crudo at El Tucán, or the dry-aged ribeye at Lafayette cooked over charcoal and paired with a grand cru Bordeaux.
4. Sarmentine
https://www.sarmentine.com/
Who they are: An organic French bakery brand bringing Bordeaux baking traditions to California’s wine country. Founded by French couple Alexandra and Louis Zandvliet, Sarmentine is now a local institution and one of America's top French boulangeries with three locations in Santa Rosa, Sebastopol, and Petaluma.
Their story: Alexandra, a former midwife from Bordeaux, moved to Santa Rosa in 2012 following her husband Louis, who was launching a wine business. When she couldn’t find affordable, high-quality bread for her kids, she decided to bake her own baguettes at home, using local ingredients only. She then moved on to other French classics, such as chocolatine (chocolate croissants) and other viennoiseries. As queues of children from their kids'school started to line up to get their own chocolate croissants, the couple quickly grew into a cottage food business.
After a first bakery with four employees in 2021, Sarmentine is now a 50-person operation across three locations. Unlike many bakeries that import ingredients from France, the couple decided to keep sourcing organic, local ingredients from Sonoma County (flour from Central Milling in Petaluma, strawberries from nearby farms, and Strauss creamery butter.)
“Each customer comes to us in search of their madeleine de Proust. We don’t just sell pastries — we sell moments of memory.” Alexandra Zandvliet
Named after a Bordeaux-style baguette shaped like a vine shoot (sarment), Sarmentine marries French tradition with Californian terroir. Louis, now the company’s CEO, has built a business model focused on local expansion through a network of satellite shops that share production resources.
Why they lead the way: Sarmentine shows that authenticity doesn’t require import. Their commitment to fresh, local, zero-waste production, baked daily starting at 3am, proves that French excellence can thrive on U.S. soil — without compromise. From buttery croissants to seasonal tarts and bûches de Noël, every product is made from scratch and served with purpose.
Top Product: The traditional kouign-amann from Bretagne (caramelized perfection), the abricotine, the chocolatine, and the brioche that “smells like childhood.”
5. Amélie Wine Bar
https://www.ameliewinebar.com/
Who they are: One of the most beloved wine bar concepts, Amélie managed to bring accessible and relaxed "bar à vin" culture in the U.S. Founded by French natives Germain Michel, Samie Didda, and their business partner Raschid Lateef, Amélie has grown from a small San Francisco bar to a bicoastal brand with other locations in NYC and soon a new venue in Oakland ("Chez Michel").
Their story: After moving to California in the early 2000s, Germain and Samie quickly realized that wine culture in the U.S. was often intimidating. They wanted to change that and recreate what they had at home, a wine bar ("bar à vins") accessible, joyful, and a little rebellious. All the wine without the big words. In 2006, they opened their first location in San Francisco with a selection of 60 to 100 bottles, mostly from France, especially their native Vallée du Rhône.
Word spread fast. New Yorkers fell in love with their second location in Greenwich Village, followed by another in the Upper West Side. Each space offers curated playlists, dreamy candlelight, and friendly sommeliers who talk about wine like your best friend would. Just like in France, you will find a 16$ wine dégustation with shared plates such as escargots or charcuterie. Amélie also promotes new niche natural wines ("AOC" and "biodynamie").
"You don’t need to be a connoisseur to love wine. You just need to feel something." Germain Michel
Why they lead the way: Amélie is a masterclass in approachability. How to demystify a product and make it widely loved, while preserving its quality and craftsmanship. Their $12 wine flights (3 generous pours) are legendary, and their staff is trained to prioritize guest experience over ego. The group also supports small French producers and emphasizes wines with stories and purpous. With a mix of expats, curious locals, and tourists who return year after year, Amélie has become a gateway to French wine culture, without the arrogance or the snobbery.
Top Product: The $12 wine flight, the signature goat cheese tartine, and their crème brûlée, often cited as the best in town.
6. Le Parc Bistrobar
Who they are: A refined and ambitious French bistro brand launched by acclaimed Michelin-starred chef Bruno Chemel, Le Parc Bistrobar now brings classic Parisian elegance to two cities — Tampa and San Francisco — with a third location in development. The name is a nod to the chef’s lifelong mission: turn every meal into an immersive, sensory experience.
Their story: Born in Moulins, France, Bruno Chemel trained in top culinary schools before working with legends like Joël Robuchon and Guy Savoy. In 2010, he opened Baumé in Palo Alto, earning one Michelin star within a year and holding two stars for eight consecutive years. After closing Baumé, he launched a more casual version, Bistronomie by Baumé, before pivoting north to write his next chapter.
Le Parc Bistrobar first opened in Tampa, blending the warmth of a neighborhood bistro with elevated plating and seasonal sourcing. In 2024, Chemel bet big on San Francisco’s downtown revival, opening Le Parc inside the Galleria Park Hotel — a historic venue just steps from Union Square. The stunning two-floor space features red velvet banquettes, Art Deco ceilings, and a zinc bar.
“I like risk. I don’t like the easy life. San Francisco still deserves fine French cuisine — and we’re here to bring it back.” Bruno Chemel
Why they lead the way: Le Parc brings together everything diners love about French cuisine : elegance, depth, emotion, craftsmanship... He also insists on one key ingredient: the (actual) ingredients! From housemade pot pie d’escargots to market-driven seasonal desserts, the menus in each location are a tribute to Nature and seasons. In SF, Chemel only works with fresh products from local markets like Ferry Plaza and California Ave.
Top Dish: Oxtail braised in red wine with bok choy and carrot purée; goat cheese fondue with honey and pink peppercorn; pistachio vacherin with passionfruit and meringue; and a floating island dessert that tastes like "French childhood".
7. Fradei Bistro
Who they are: A soulful natural wine bar and Italian/French neo-bistro hidden in East Williamsburg, Brooklyn. Founded by Clément Besset, Simone Finotto, and Zach Nelsen, Fradei is a hyper-intimate space focused on low-intervention wines, seasonal cooking, and hospitality without pretense. The name, Fradei, means “brothers” in Venetian dialect, a tribute to the beginning of co-owner Clément Besset's career.
Their story: Clément, originally from Brittany (Rennes), began his career at Aux Deux Amis in Paris before moving to New York. With Simone, an Italian sommelier from Jesolo and a former wine director at Lil’ Frankies, they decided to launch Fradei in late 2018 with a simple idea: cook from the heart, serve honest food, natural wine, and make people feel welcome. Zach, who now leads the kitchen, honed his craft at Gramercy Tavern and served as Chef de Cuisine at Birch in Milwaukee.
Post-pandemic, Fradei became known for its unconventional approach: a blind five-course tasting menu, no printed list, no digital distractions. Menus change every three weeks and are only shared on Instagram once they’re retired. Dishes highlight Northeast produce — fava flowers, sourdough, pickled green garlic — while wines come from small European growers the team knows personally.
"We want our guests to let go, trust us, and experience the moment. It’s not about knowing, it’s about feeling.” Clément Besset
Why they lead the way: Fradei’s success is rooted in French contemporary cuisine: creative freedom, emotional dining, and radical transparency. From the blind menus, the no-waste model to the direct farmer and winemaker relationships, they built an innovative culinary world that challenges the fine dining rulebook, thanks to European values. Every ingredient reflects the soul of a country’s cuisine. Each plate feels both simple and complex, every part of a dish is "cuisiné'. Nothing is left to chance.
Top Dish: Past menus have featured ricotta cavatelli with preserved lemon and pistachio, sourdough with housemade ricotta and marigold vinegar, pork shoulder with mustard jus and white beans, and a chocolate tart with sea salt and olive oil.
8. Le Tout Va Bien
Who they are: One of the oldest and most charming French bistros in New York City. Founded in 1948 and recently revived by Breton restaurateur Vincent Caro, Le Tout Va Bien ("all is good") offers a cozy, authentic Parisian dining experience in the heart of Manhattan’s Theater District.
Their story: Tucked on 51st Street between 8th and 9th Avenue, Le Tout Va Bien has long been a meeting place for Francophiles, Broadway actors, and expats. In 2024, after being closed for nearly four years due to the pandemic, the bistro was revived by Vincent Caro, a Finistère-born hospitality veteran and former server at the restaurant. Already the founder of Bistrot Eloïse and Chez Olivia in Queens, Caro saw the opportunity to carry on the legacy and create something special.
“Generations of guests have passed through here! Americans, Parisians, Bretons. It means everything to reopen this place under my name.” Vincent Caro
With the help of local artisans, he restored the space while “keeping its soul.” The result: oak counters, plush banquettes, vintage brick walls, and mosaic-tiled floors, all bathed in warm lighting and a scent of garlic butter and red wine.
The updated menu balances timeless French classics with new crowd favorites. Caro decided to keep most of the original menu: onion soup, boeuf bourguignon, escargots... And added a touch of modernity with salmon tartare, moules marinières, shrimp in garlic butter or savory crêpes.
Why they lead the way: Le Tout Va Bien perfectly mixes nostalgia and innovation. In a time where restaurants come and go, Caro has shown that foodies will always value an institution that stands the test of time. He’s preserved the legacy, modernized the experience, and proven that heritage can thrive in New York’s ever-changing culinary scene. The bistro continues to offer high-quality ingredients, attentive service, and a setting that feels like home. Le Tout Va Bien is also one of these brands that manages to attract everybody, from picky New Yorkers to American tourists and French expats.
Top Dish: Boeuf Bourguignon, French onion soup gratinée, escargots with garlic-parsley butter, tartare de saumon, shrimp with garlic, and savory crêpes (a classic from Bretagne, Caro's hometown).
9. Benoit New York (by Alain Ducasse)
Who they are: The first American location by world-renowned chef Alain Ducasse, Benoit New York is a disruptive bridge between Parisian tradition and New York sophistication. Located just steps from Fifth Avenue in one of Manhattan’s chicest corners, it reimagines the bistro experience for today’s discerning diners.
The Guide Michelin says it best, Benoit NY is "unabashedly French".
Their story: Opened in 2008 as the first international outpost of Ducasse’s legendary bistro from Le Marais, Benoit NY was not only a mere replica but also a French culinary statement in a city of imitations. At first, the restaurant even shocked early diners with unapologetically French dishes like quenelles de brochet or brothy onion soup that caused scandal among local purists.
Ducasse responded not by diluting the concept, but by evolving it. He replaced the blue-sky trompe l’oeil mural with clean, white walls and terra-cotta plates, and entrusted the kitchen to Laetitia Rouabah, a longtime Ducasse protégée known for her sly, subversive, and ambitious cooking. Her remit: reinvent the menu without abandoning the soul of French bistronomie.
Today, the ambiance is Old World meets modern Manhattan: red velvet banquettes, oak paneling, vintage mirrors, and a fireplace framed by wingback chairs for "nibbling madeleines at the end of your meal" (Guide Michelin). The cuisine is comforting yet precise (cassoulet, foie de veau, pâté en croûte), elevated with the finesse of a three-star legacy.
“A bistro should be generous, convivial, and precise. New York deserves nothing less.” Alain Ducasse
Why they lead the way: With this new location, Ducasse not only decided to shake things up but also to give a gift to New York: "the real thing". Instead of replicating his initial concept, he dared to challenge the idea that bistros must be casual. He created something new and reminded us that true tradition can evolve without compromise. Run with Michelin precision but brasserie warmth, this is a love letter to heritage and proof that even the most iconic chefs can still surprise everyone.
Top Dish: Pâté en croûte, foie de veau with onions, housemade profiteroles, rum baba with fresh whipped cream, and the perfectly seared duck confit with Béarnaise and frites. All classics, all perfectly mastered.
11. Herencia Cuisine by Christophe Bonnegrace
https://www.instagram.com/herencia_cuisine/
Who they are: After a path unlike any other, one of the best Michelin-level French Chef in the world decides to open a food truck in Texas.
A very inspiring story that led Christophe Bonnegrace's foodtruck, Herencia cuisine, to become one of the hottest food destination in the U.S.
Their story: Founded in 2020, Herencia Cuisine was born from a radical pivot. After decades of working in fine dining — from Michelin-starred restaurants in NYC, L.A., and Las Vegas — Christophe Bonnegrace made a bold move: leaving the white tablecloth world to launch a food truck in rural Johnson City, Texas.
Prior to 2020, Christophe worked in top kitchens from the Bellagio in Las Vegas (with Jean-Georges Vongerichten) to Yamashiro in Hollywood. In NYC, he led Barawine in Harlem to Michelin recognition, and cooked at Le Cercle Rouge and Bar Tabac for Georges Forgeois.
With Herencia, his goal is to cook global cuisine with French Provençal soul, in the middle of wine country. A blend of Provençal flavors with rotating global cuisines (French, Italian, Asian, Spanish) and international techniques.
"I love offering a new cuisine every week, but there are always signature dishes my guests ask for again and again." Christophe Bonnegrace
Why he leads the way: Switching from a Michelin kitchen to a foodtruck, Bonnegrace managed to become viral, proving that excellence isn't only about luxury settings. A real life John Favreau movie.
Top Dish: Duck confit tacos with citrus gastrique and shaved cabbage slaw.
12. Mon Chou Chou
https://www.brasseriemonchouchou.com
Who they are: A high-volume French brasserie serving up classic comfort dishes in San Antonio's Pearl District. Founded by Philippe Placé, Jérôme Sérot, and Laurent Réa in 2020, Mon Chou Chou blends the charm of French nostalgia with the energy of Texas hospitality.
Their story: The trio — all French natives with deep hospitality roots — moved to the U.S. to share the food of their childhood. With Mon Chou Chou, they set out to recreate the convivial spirit of the neighborhood brasseries they grew up with in Bordeaux and Alsace.
Since opening in 2020, the restaurant has become a staple in San Antonio, known for long waitlists, bustling ambiance, and top-quality fare.
From generous duck confit and raclette burgers to steak au poivre and trout amandine, the menu is unapologetically classic and deeply satisfying. The restaurant’s French décor (cozy banquettes, tiled floors, vintage posters) and bilingual staff complete the immersive experience.
Why they lead the way: With its 700-covers-a-day success, Mon Chou Chou is living proof that that there is a lot of potential for French food success outside of New York or L.A. There is a strong appetite for traditional French comfort food, especially when delivered with authenticity, charm, and consistency. It also serves as a hub for Francophile culture in central Texas.
Top Dish: Raclette burger, duck leg confit, and the golden French onion soup.
13. Le Great Outdoor
https://www.legreatoutdoor.com
Who they are: A BBQ-forward French-American restaurant in Santa Monica, founded by French chef Rudy Beuve. Not many Americans know this, but "barbecue" ("barbeuk") is very big in France, in all regions, especially in the summer with freshamazing products. Le Great Outdoor brings this nostalgic campfire vibe to California’s West Coast dining scene.
Their story: Originally from France, Rudy Beuve moved to the U.S. with a dream of blending his culinary roots with the outdoor cooking traditions of American childhood. In 2021, he launched Le Great Outdoor in Santa Monica, inspired by memories of family barbecues, smoky weekends, and long summer evenings spent by the fire.
The space feels like a California-cool campsite: wood accents, string lights, a firepit, and a menu cooked over open flames. Everything is grilled on-site — from fresh local fish and organic vegetables to thick-cut steaks and specialty sausages. Rudy’s mission? Elevate the BBQ experience without losing its soul.
“I wanted a restaurant that feels like a memory,” Beuve explains. “Something comforting and casual, but with real technique and storytelling.”
A rotating menu includes French twists on American classics: think duck sausages, grilled baguette sandwiches, and smoked bone marrow with shallot confit. Le Great Outdoor has become a go-to for families, first dates, and foodies looking for something different in L.A.’s saturated food scene.
Why they lead the way: Rudy Beuve is redefining what it means to “eat out” in California. By combining open-flame cooking, French culinary know-how, and a relaxed setting, he offers diners more than food — he offers emotion. Le Great Outdoor is not just about what’s on the grill, but what you remember after the meal is over.
Top Dish: Cheeseburger taco, duck sausage sandwich, grilled corn with herbed butter and piment d’Espelette.
14. Maison Parisienne
https://www.maison-parisienne.com
Who they are: An authentic French bakery and pâtisserie nestled in Chicago founded in 2016 by Parisian trio Erwan Le Nan, Styven Charton, and Audrey Naccache. Maison Parisienne has quickly become a reference point for French viennoiserie in the Midwest.
Styven Charton is actually the "boulanger" of the trio ("baker" : his focus is mainly bread), and was trained at the prestigious École Ferrandi. He was nominated by French Morning for the best baguette in Chicago.
Their story: After leaving Paris to pursue the American dream, these three friends wanted to recreate the bakery experience they loved at home, one rooted in artisanal precision, premium ingredients, and French savoir-faire. Styven handles the baking, while Audrey and Erwan oversee operations and business growth (Audrey's parents own a bistrot.)
Originally from the French West Coast (Sud Ouest), Le Nan didn't want to start a business in a crowded place like New York. As a couple, him and Charton decided to open a café in Wrigleyville.
"We love Michigan Lake,” says Steven. "Erwan and I wanted to find a little bit of the same—the sea or the lake—in America.”
They opened their first location in the fall of 2016, focusing on laminated pastries, crusty baguettes, and pâtisserie. Since then, Maison Parisienne has expanded its menu and reputation, winning over locals and expats alike with products like pistachio-stuffed croissants, macarons, and tarte tropézienne.
Why they lead the way: Another successul French Transplant in a non-costal city, proof that authentic boulangerie travels well. Maison Parisienne shows that regional America is keen on authentic French culinary craft. The trio recreated a 100% French experience, from the café romantic aesthetic to the menu. A lot of Chicago influenceurs love to come for a quick croissant and take pictures of the café's design (instagrammability is key!)
Top Product: Pistachio and almond croissant, pain au chocolat, salted butter caramel macaron, the tarte tropézienne (a nod to Brigitte Bardot’s favorite dessert) and a signature pecan tart with vanilla. You can even find a classic boeuf bourguignon.
15. Mr. T x François Daubinet
https://www.mrtrestaurants.com
https://www.instagram.com/mrtlarestaurant/?hl=fr
Who they are: Mr T x François Daubinet is a new-generation luxury pâtisserie and café opened in Los Angeles in 2024. The concept was born from a partnership between two culinary figures : Parisian chef François Daubinet in collaboration with Guillaume Guedj's, owner of the hot restaurant brand, Mr. T.
According to Eater L.A., the bakery is now one of the only place where you will find World-Class Croissants.
Their story: François Daubinet is a high pedigree pastry chef. He formerly worked with Pierre Hermé, as well at Paris’s Hôtel de Crillon, three-Michelin-starred Plaza Athénee, two-Michelin-starred Le Taillevent, and famed patisserie. After years in Paris in New York, Daubinet decided to move to California, convinced that L.A.'s artistic spirit would be the perfect place to create never-seen haute pâtisserie. When Mr. T, a French-style bistronomy concept already thriving, decided to open a pâtisserie in South LA, they teamed up with Daubinet to lead the project.
Together, they created a space that blurs the line between coffee shop and haute pâtisserie. Sculptural tarts, modern viennoiseries, graphic cakes, chocolate origami shell... Most treats are work of art, but they can be enjoyed alongside creative lattes and seasonal drinks. The menu also offers easygoing savory dishes, including smoked salmon toast with lemon creme fraiche, Caesar salad, or a beef burger topped with bruleed Comté and mimolette cheese foam.
Why they lead the way: In a market full of aesthetic copycats, Mr. T x Daubinet stands out through technique and pure French artistry. Haute pâtisserie is a luxury concept that was truly missing in L.A. and perfect for the city. The brand also reflects a broader cultural shift: Paris-trained chefs are no longer just chasing Michelin stars; they’re designing concepts that are accessible, Instagrammable, and emotionally resonant.
Top Product: The pistachio Paris-Brest, black sesame millefeuille, the chouquettes (so simple yet light as air), the "Crooklyn" (cookie/croissant) and Daubinet’s signature dessert, "the Gold Digger", a chocolate and hazelnut tartlet topped with gold dust.
16. La Fournette
Who they are: Located in Chicago, La Fournette bakery was created by Fourth generation baguette makers. La Fournette was a 110 years old when Pierre Zimmermann (half French half German like most Alsatians) decided to sell it and re-open it on American soil in 2012.
“For me, the story of the Zimmermann bakers will continue in another city,” says Pierre's father. “You will do a great job there, and that will make me happy every day.” “
Their story: Originally from Schnersheim, France, Pierre Zimmerman won the title of World Baking Champion in 1996 before moving to Chicago in 2009. After teaching at the French Pastry School, he and his wife decided to bring their heritage to life through their own bakery. La Fournette opened in 2012 in Old Town, offering traditional breads, viennoiseries, and hearty Alsatian specialties.
The Zimmermans built a loyal local following thanks to their signature levain breads, pretzels, kougelhopf, and tarts. Every item is crafted using artisanal methods and time-tested family recipes. Their café also serves savory lunch items like quiche, French onion soup, and croque monsieur.
Why they lead the way: Bringing a 110 year-old bakery heritage to the new world was an amazing idea. With deep technical mastery, a commitment to excellence and a great storytelling, La Fournette sets the bar for French baking in the Midwest. Pierre's reputation as an instructor and champion lends authority to every loaf, while the café's ambiance welcomes both purists and the simply curious.
Top Product: Pain de campagne (the traditional loaf of bread), baguette, kougelhopf, pretzels, and tarte flambée. Like a lot of Alsatians bakeries, it's mostly about THE BREAD.
17. GourmeTacos
https://www.instagram.com/gourmetacos/
Who they are: A wildly original taco concept founded by French couple Magali and Romain Azria in the Mojave Desert. GourmeTacos reinvents the taco game with French technique and flair — all from a roadside truck in Pearblossom, California.
Their story: After moving from France to California, Magali and Romain saw the taco not as fast food, but as a canvas. In 2021, they launched GourmeTacos with a rebellious spirit and a creative mind. Their concept fuses taco culture with French culinary technique, offering signature creations like the cheeseburger taco, duck confit taco, and pastrami taco with gribiche sauce.
What began as a quirky roadside experiment quickly gained local fame and a cult following on social media. With their offbeat humor, product quality, and weekly specials, GourmeTacos attracts foodies from all over Southern California. And their bilingual banter with customers only adds to the charm.
Why they lead the way: GourmeTacos isn’t just fusion — it’s full-on reinvention. The Azrias have taken a beloved American staple and infused it with French ingenuity, precision, and personality. Their ability to surprise and delight, while staying grounded in technical excellence, makes them one of the most unique French culinary voices in the U.S.
Top Product: Duck confit taco with citrus slaw, cheeseburger taco, and homemade French-style tortillas.
18. Poupart Bakery
https://www.poupartsbakery.com/
Who they are: A family-owned French bakery in Lafayette, Louisiana, serving Acadiana since 1967. Poupart Bakery is the only authentic French bakery in the region and a cornerstone of Louisiana’s French-American culinary heritage.
Their story: Poupart Bakery was founded by Francois Poupart, a baker from Paris who moved to Louisiana to bring classic French bread and pastry to Cajun Country. More than five decades later, his legacy lives on through his son Patrick, who now runs the business with the same passion and commitment to quality.
The bakery is known for its crusty baguettes, brioche, eclairs, and holiday specials like king cakes and bûches de Noël. Locals and visitors alike line up for their fresh-baked bread and traditional pastries — many of which still follow original recipes from the family’s Parisian heritage.
Why they lead the way: Poupart Bakery proves that tradition never goes out of style. In a part of the country where French roots run deep, this bakery has maintained its relevance by staying true to its origins. It’s not just a bakery — it’s a living piece of local history.
Top Product: Mardi Gras king cake, eclairs, baguette, and fruit tarts.
19. La Tête d'Or de Daniel Boulud
https://www.latetedorbydaniel.com
Who they are: A refined French-American steakhouse concept opened in 2024 by celebrated chef Daniel Boulud. Located in New York City, La Tête d’Or is his first dedicated steakhouse and a nostalgic return to his Lyonnais roots.
Their story: After decades at the helm of fine dining institutions such as DANIEL and Café Boulud, Chef Daniel Boulud opened La Tête d’Or in spring 2024. The name (“The Golden Head”) references both the iconic Lyon park and the golden age of French cuisine. The concept: honor the boucherie traditions of France with an American twist.
The menu focuses on dry-aged USDA prime beef, signature sauces, and refined side dishes. Boulud also brings in heritage recipes like tête de veau, steak tartare, and quenelles. The space evokes old-world elegance, with dark wood, brass details, and vintage maps of France lining the walls.
Why they lead the way: La Tête d’Or shows how one of the most iconic French chefs in America continues to innovate without abandoning his roots. By bringing a butcher’s soul into a Manhattan steakhouse format, Boulud delivers something bold and familiar — a rare balance of luxury and tradition.
Top Dish: Dry-aged côte de boeuf, Lyon-style quenelles, steak au poivre with cognac sauce, and the signature tarte au chocolat with sea salt chantilly.
20. Alain Giraud at Meteora
Who they are: Legendary chef Alain Giraud joined the high-concept Meteora in Los Angeles in 2024, bringing decades of French culinary expertise to one of the city’s most exciting new dining spaces.
Their story: Alain Giraud, originally from the south of France and long-time fixture of the L.A. fine dining scene (Bastide, Anisette), stepped into a new role at Meteora — a temple-like venue blending fire, nature, and storytelling through food. Though the concept is global, Giraud adds a decisive French touch to the menu and execution.
In this immersive setting, guests dine under cosmic projections and among earthen sculptures. Giraud’s contribution: technical mastery, impeccable sauces, and subtle nods to French heritage (think: duck à l’orange reimagined with kumquat glaze or grilled seafood bouillabaisse).
Why they lead the way: At an age where many chefs rest on their laurels, Giraud embraces bold collaborations and artistic reinvention. Meteora is not a French restaurant, but his influence elevates every dish with restraint, discipline, and a seasoned hand.
Top Dish: Bouillabaisse with grilled shellfish, duck breast with kumquat glaze, heirloom beet tartare, and fire-roasted pain perdu with pine ash ice cream.
21. Dominique Ansel Bakery
Who they are: A groundbreaking French pâtisserie brand born in NYC and led by one of the most creative pastry chefs in the world, Dominique Ansel. Since launching in SoHo in 2011, the bakery has become a global reference for French innovation in desserts.
Their story: Dominique Ansel, originally from Beauvais and trained at Fauchon in Paris, came to New York as Executive Pastry Chef at the three-star Michelin restaurant Daniel. In 2011, he launched his own bakery in Manhattan — and in 2013, the Cronut™ changed everything. This croissant-doughnut hybrid became a viral sensation, still drawing lines over a decade later.
He followed up with other creative hits like the Cookie Shot, Frozen S’mores, Magic Soufflé, and now the whimsical Franco-Asian concept Papa d’Amour, opened in 2024. His style mixes technical mastery with storytelling and viral design.
Why they lead the way: Ansel doesn’t just make desserts. He reinvents them. From New York to London to Los Angeles and Tokyo, his creations bring modernity, elegance, and delight to a global audience. He turned the pastry counter into a stage for creative expression, and no one has matched his consistency, originality, and fame.
Top Product: The Cronut™, Cookie Shot, Frozen S’more, Magic Soufflé, and seasonal innovations like the “Dipped Whisk” ice cream cone.
22. Moulin
Who they are: A multi-location French café and bistro concept in Southern California created by Laurent Vrignaud. Since its first opening in 2014 in Newport Beach, Moulin has expanded to six locations and launched a restaurant called Bouillon.
Their story: Originally from Normandy, Laurent Vrignaud moved to the U.S. as a teenager. Inspired by the cafés of Montmartre, he opened Moulin to recreate the exact vibe: vintage posters, tiled floors, zinc counters, and the comforting aroma of butter.
The cafés offer a full range of French classics — quiches, tartes, croque-monsieur, baguette sandwiches — all executed with precision and flair. Bouillon, launched in 2022, offers a brasserie-style experience with dishes like escargots, steak frites, and crème brûlée.
Why they lead the way: Moulin is more than a café — it’s a memory. A place where locals line up for croissants, where students read Baudelaire, and where every bite whispers “France.” Its expansion proves that authenticity sells — even in the land of smoothies and iced matcha.
Top Product: Jambon-beurre baguette, pain au chocolat, tarte tropézienne, and French café classics.
23. L’Appartement 4F
https://www.lappartement4f.com/
Who they are: A viral micro-bakery founded by French pharmacist Gautier Coiffard and his American wife Ashley in their Brooklyn apartment during the pandemic. Now one of the most in-demand bakeries in NYC.
Their story: In 2020, locked down and far from France, Gautier started baking croissants from scratch in their apartment (number 4F). Ashley posted the results on TikTok and Instagram — and demand exploded. They opened their Brooklyn Heights storefront in 2022.
The bakery is known for its mini croissants, handmade one by one with French flour and butter, and limited edition boxes that sell out within minutes. The couple runs the bakery with humor, transparency, and an infectious passion for detail.
Why they lead the way: L’Appartement 4F proves that passion, even from a 4th-floor walk-up, can become a world-class brand. Their croissants rival the best of Paris, and their success has inspired a wave of pandemic-born food entrepreneurs.
Top Product: The mini croissants (by the dozen), rotating seasonal croissants, and brioches feuilletées.
24. Petit Trois
Who they are: A beloved LA bistro created by Burgundy-born Michelin-starred chef Ludo Lefebvre. Opened in 2014 and since expanded to multiple locations across LA.
Their story: Ludo Lefebvre, a protégé of Pierre Gagnaire and Alain Passard, brought French tradition to LA in a cozy, counter-seating format. Petit Trois quickly earned cult status for its baveuse omelette, steak-frites, and French onion soup.
In 2018, Petit Trois expanded to Sherman Oaks, offering more space and the same high standards. Ludo’s fusion of traditional bistro fare and California lifestyle makes it one of the most respected French brands on the West Coast.
Why they lead the way: Petit Trois blends high technique with emotional comfort. Ludo turned the “bistro” into a chef-driven destination — elegant, but never pretentious. A true expression of French culinary rigor meets American casual.
Top Dish: Omelette baveuse, steak-frites, Big Mec burger au jus, and Paris-Brest.
25. Bouchon Bistro
https://thomaskeller.com/bouchonyountville/
Who they are: A tribute to Lyonnaise cooking by America’s most French-inspired chef, Thomas Keller. Located in Yountville, Las Vegas, and beyond.
Their story: While not French himself, Keller is one of the greatest ambassadors of French cuisine in America. Trained in French kitchens and known globally for The French Laundry, he opened Bouchon in 1998 to explore bistro classics with finesse.
The restaurants serve textbook-perfect pâté, roast chicken, escargots, and tarte aux pommes in refined, relaxed settings. Keller’s attention to sourcing, technique, and detail elevate even the most rustic dish.
Why they lead the way: Bouchon is both an homage and a benchmark. Keller’s commitment to French traditions has influenced an entire generation of American chefs. In Bouchon, he made French bistro culture iconic — and impossible to ignore.
Top Dish: Chicken rôti, steak-frites, pâté de campagne, and tarte aux pommes.
26. Pastis NYC
Who they are: A legendary NYC brasserie originally opened by Keith McNally in 1999 and revived with chef Jean-Georges Vongerichten in 2019.
Their story: Pastis was the place to be in early 2000s New York — celebrities, journalists, food lovers, all gathered for steak frites and rosé. After closing in 2014, it returned five years later in a new location with its original charm preserved.
Chef Jean-Georges helped modernize the menu while keeping hits like oeufs mayonnaise, onion soup, and crème brûlée. The décor remains true to its roots: white tile, subway mirrors, and classic brass railings.
Why they lead the way: Pastis is more than a restaurant. It’s a cultural landmark. The revival proves that French brasserie spirit — generous, warm, no-fuss — still speaks to New Yorkers. With Jean-Georges, the execution is flawless.
Top Dish: Entrecôte sauce au poivre, oeufs mayonnaise, steak tartare, and crème brûlée.
27. Zinc Bistro
Who they are: A Provençal oasis in the Arizona desert. Zinc Bistro brings French bistro flair to Scottsdale with moules-frites, duck confit, and outdoor elegance.
Their story: Chef Matt Carter, trained in France, opened Zinc in 2001. Inspired by the cuisine of the south of France, he designed a sunlit terrace, Parisian dining room, and a seafood-forward menu that’s both classic and bold.
Zinc Bistro has become a neighborhood staple, as well as a destination for Francophiles across the state. Its consistency, warmth, and dedication to French flavors make it a hidden gem.
Why they lead the way: In a region dominated by tacos and steakhouses, Zinc brought something totally different — and made it last. Two decades later, its bistro menu still feels fresh and authentic.
Top Dish: Moules-frites in white wine broth, steak au poivre, duck confit, and tarte tatin.
28. La Mercerie
Who they are: A visually stunning French café inside the Roman and Williams Guild in SoHo, led by Chef Marie-Aude Rose.
Their story: The daughter of Michelin-starred Chef Michel Rostang, Marie-Aude brings family tradition and personal elegance to every plate. Opened in 2018, La Mercerie is as much about ambiance as it is about taste — floral arrangements, natural light, and refined, poetic plates.
Each dish feels like a love letter to France: simple, seasonal, and beautiful. Marie-Aude worked at Pierre Gagnaire and with her husband at Spring before opening her solo venture.
Why they lead the way: La Mercerie shows how French cuisine can evolve — not louder or trendier, but calmer and more contemplative. A “quiet luxury” that radiates skill and emotion.
Top Dish: Buckwheat crepes with wild mushrooms and comté, roasted chicken for two, and vanilla mille-feuille.
29. LouLou
Who they are: A French rooftop bistro and cocktail bar in Chelsea, NYC, founded by Mathias Van Leyden. With its blend of Parisian charm and Manhattan glamour, LouLou has quickly become one of the city’s most photogenic and beloved dining spots.
Their story: Born in Paris and raised in a hospitality family, Mathias Van Leyden opened LouLou in 2020 with a mission to offer “Montmartre on the roof.” The bistro features French comfort dishes — truffle burgers, burrata tartines, steak frites — in a setting that mixes vintage chic with New York energy.
Named after his French bulldog, LouLou isn’t just about food: it’s a lifestyle. The rooftop is a magnet for fashion events, influencers, and couples looking for romantic views. In 2023, Van Leyden opened a second location on the Upper East Side.
Why they lead the way: LouLou proves that atmosphere and branding are just as crucial as cuisine. With a balance of strong visuals, great food, and welcoming service, it’s built a loyal and stylish community. Plus, few places do truffle as well.
Top Dish: Truffle burger, duck confit, escargots, and crème brûlée martini.
30. Café crème
Who they are: A sunny French café and boulangerie in Miami founded by Caroline and Yvan Faure, French entrepreneurs passionate about bringing accessible, high-quality French comfort food to South Florida. With two locations in North Miami and Coral Gables, they’ve built a community brand rooted in conviviality and French savoir-faire.
Their story: Originally from Lyon, Caroline and Yvan opened Café Crème in North Miami in 2015, then expanded to Coral Gables in 2019. Their concept blends classic French café culture with American hospitality — freshly baked croissants, house-made quiches, tartines, charcuterie boards, and expertly brewed coffee.
Every detail is thought through: bright blue storefronts, tiled counters, imported French products, and a menu that moves between brunch and apéro. They’re also active in local events, community collaborations, and art exhibitions, making Café Crème a cultural anchor for Miami’s French-American community.
Why they lead the way: Café Crème embodies the new wave of French-American dining: casual, welcoming, high-quality. With a relaxed setting and deeply French identity, it resonates with a generation seeking authenticity without snobbery.
Top Dish: Quiche Lorraine, tartine Provençale, pain au chocolat, and their signature Café Crème latte.
31. The French Workshop
https://www.thefrenchworkshop.com/
Who they are: A fast-growing artisanal bakery and café brand bringing a refined slice of Paris to suburban New York. With elegant stores, French classics, and a chic neighborhood vibe, The French Workshop has become a local favorite and is now expanding through franchising.
Their story: Founded in 2015 in Queens, New York by a team of French-trained bakers and hospitality professionals, The French Workshop quickly gained attention for its attention to detail, upscale atmosphere, and impeccable viennoiseries. Locations in Bayside, Plainview, and Garden City followed — all with open kitchens, marble counters, and a showcase of signature pastries.
From its pain au levain and mille-feuille to elaborate celebration cakes and fresh baguettes, everything is made on-site. In 2024, the group announced its franchise expansion plan, supported by Cyprus’ Zorbas Group, aiming to bring the concept to more U.S. cities.
Why they lead the way: The French Workshop marries craftsmanship with scalability — a rare feat. By keeping production in-house, designing beautiful stores, and delivering French patisserie with a modern twist, they’ve built a brand that is both premium and replicable.
Top Dish: Mini lemon tarts, pistachio eclairs, kouign-amann, and their signature pistachio croissant.
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