When diners first enter Garçon Bleu, the opulent ninth-floor restaurant in Adelaide’s Sofitel, it is immediately obvious where the second half of the name comes from. The plush blue furniture, mirrored ceilings, marble and gold fittings and mosaic of Turkish tiles suggest an over-the-top traditional French brasserie, but feel a bit industrial at the same time. Head chef Gianni Deluge describes Garçon Bleu as a “progressive Australian restaurant with a deep French influence”, a place that respects the deep culinary roots of France while reinventing the genre for modern, curious gastronomes. The a la carte menu might include entrees such as a cheese soufflé with pickled shimeji, or a marron bisque with warrigal greens. Kangaroo with roasted eggplant and SA Angus steaks stand out in a generous list of mains. A shorter lunch menu is also available. 108 Currie St, Adelaide; garconbleu.com.au.

Bistro Francais offers a tour de force of French classics – soupe a l’oignon, boeuf bourguignon, creme brulee – that shows recipes such as these are timeless when cooked with respect. For Parisian chef and co-owner Fabien Streit (with Nazzareno Falaschetti), there can be no half measures: what he presents on the plate is a reflection of himself and his heritage. A charcuterie board sets the standard, particularly the silken luxury of chicken liver pate and a duck and pork rillette, that with baguette and exceptional butter could be a meal on its own. Nicoise salad is elevated from tres ordinaire to something special by the delectable chunks of yellowfin tuna poached confit-style in olive oil. Duck legs get their own confit treatment, before being finished under a hot grill to ensure the now melting dark meat is capped by a fine sheet of crisped skin. Shredded into a lentil ragout, this is the epitome of bistro comfort food. That title could equally go to a bourguignon made with cheeks rather than more traditional cuts of boeuf, resulting in gelatinous, deeply flavoured pucks of meat that just lap up a red-wine sauce. 144A King William Rd, Hyde Park; bistrofrancais.com.au.

Little bistro tables crammed onto the pavement; a basket of baguettes hitched to the wall; oysters shucked on the spot; a perfect tarte au citron. Hey Jupiter salves that Gallic itch with its retro brasserie fit-out; specials such as caviar and foie gras are scribbled on the mirror, and proprietor Christophe is invariably propped at the classic bar sorting papers or making coffee. There are no surprises on this menu, Hey Jupiter is pure vintage Parisian brasserie). Escargots drowning in garlic butter; duck confit; terrine that manages to be simultaneously lean and silken with pork fat. Steak frites is spot on and the omelette stuffed with goat’s curd and spinach perfect if you fancy something sans meat. The excellent wine list is French (as is the butter and many of the wait staff) and there’s an extensive bar snack menu in the late afternoon. And the location is entirely apropos, tucked away off Rundle St East so that you happen upon this popular haunt almost by accident, as though wandering the little back streets of the Left Bank. 11 Ebenezer Pl, Adelaide; heyjupiter.com.au.

Dining at an understated bistro is one of the great pleasures of a sojourn to Paris. Delicatessen takes this and reintroduces it in a relaxed South Australian setting – and the result is magnifique. For lunch, a nicoise salad with smoked chicken or tuna is simplicity at its best, finished with a soft-poached egg and vinaigrette. Or try their twist on the caesar salad, made with crispy duck leg. For something warmer there’s the French onion soup served with sourdough and French butter or a range of “hot sandwiches”, from the croque madame to a fantastic reuben. A more elaborate restaurant menu is offered at dinnertime. 12 Waymouth St, Adelaide; delicatessenbar.com.au.

This bold venture from local food entrepreneur Callum Hann and his business partner Themis Chryssidis has plenty going for it. The cooking is often memorable; the drinks list superb. Chef Water Lo supervises the contemporary French cooking, realised mostly as hero ingredients arranged on a plate and sauced at the table. The magic here is the extraordinary, seductive flavours to be found in liquids with the consistency of your morning tea or coffee. Saffron risotto stars zucchini flower, buffalo curd and fermented chilli oil, while roast chicken breast is elevated by confit leek, pickled cauliflower and davidson plum jam. Mascarpone mousse with strawberry sorbet and bay oil supplies sweet relief. 11 Waymouth St, Adelaide; elevenedl.com.au.