The French life we love carries on, as always, at Bistro Guillaume.

Chef Guillaume Brahimi serves “French food from the heart” and he delivers on that promise with well-executed, unpretentious Gallic fare. Specials, chalked on a board in the green-trimmed dining room, might run to Red Emperor tartare or (very good) braised rabbit with radishes. But cautious diners can rest easy. Guillaume’s chateaubriand with pomme frittes is usually on. Same goes for his tarragon-scented Bannockburn chicken. Leave room for the rhubarb creme brulee. Magnifique.

Bistro Guillaume’s cellar is deeper than the Seine – wines by the glass come in two measures (or there’s always a bottle) – and the service is unfailingly friendly. Another flute of Moët, madam?

Must Eat Dish: Half Bannockburn chicken on Parisian mash