French Restaurants in Arizona


Select Local Merchants

Whether you need help waking up in the morning or a mid-afternoon pick-me-up, the coffee at Fair Trade Cafe will do the trick. If you're avoiding fat or gluten, you can still eat well at Fair Trade Cafe, which offers a number of low-fat and gluten-free choices. Wifi access is totally free at Fair Trade Cafe, perfect for catching up on the news, hopping on social media, or even working. Enjoy the beautiful weather while you chow down — with outdoor seating, Fair Trade Cafe is a great summer destination. Between the music and the crowds, Fair Trade Cafe's noise levels can be intense. No need to put on airs for a trip to Fair Trade Cafe — the dress code and ambience at this coffee shop are totally laid-back. If you're in a hurry, place an order for pickup instead. You can also have Fair Trade Cafe cater your next event. Garage parking is available right around the corner from Fair Trade Cafe. Thrifty eaters will also love Fair Trade Cafe's prices, which are generally below $15. Head on over to Fair Trade Cafe first thing in the morning or last thing in the evening — Fair Trade Cafe is open for breakfast, lunch, and dinner.
1020 N 1st Ave
Phoenix,
AZ
US
The secret to Primo's ever-fresh Mediterranean dinners lies not in the kitchen, but beneath the patio. There, a terraced garden grows the vegetables and fruits that Chef Melissa Kelly?a two-time James Beard Award winner (2013 and 1999)?harvests for the day's menu. Its lush tiers mimic those found beside Italian villas, abounding with tomatoes and flavorful herbs. It's a living sign of the restaurant's devotion to organic, local foods, and what Chef Kelly doesn't source from its plants, she finds through other local purveyors: Sleeping Frog Farms, for example, or farming members of the Tohono O'dam Native American Nation. The produce and meats from these places come together in dishes inspired by France, Spain, and Italy. Dinner plates mix tagliatelle pasta with bolognese, or pair seared diver scallops with Nueske bacon-peach compote. A brick oven also cooks Naples-style pizzas, decorated in toppings that are chosen by the chef instead of plucked at random from unattended colanders. Viewed through the dining-room windows or the patio's edge, the surrounding mountains and cacti immerse diners in the desert's natural beauty, while the lights of Tucson glimmer in the distance.
3800 W Starr Pass Blvd.
Tucson,
AZ
US
De La Cruz Bistro’s owner and executive chef, Brian Banasek, crafts contemporary American entrees with French and Italian influences punctuated by an international wine list and original martini list. A sandwich menu anchors lunch at the bistro, and a variety of pastas work in tandem with lamb and steak dishes to tether dinner so it doesn't float into breakfast. In a dining room supported by weathered pillars, exposed brick peaks through white and blue walls accented by ornate metal décor and white curtains that cascade from the ceiling.
10 W Main St
Mesa,
AZ
US
Early-rising chefs whisk together a breakfast lover's menu, served amid chicken-themed décor in the burgundy dining room or alfresco on the outdoor patio. A Meggsican three-egg omelet ($8.50) adds international flair to morning meals, and the fluffy casing and lobster-rich core of the laguna beach omelet ($9.25) scrumptiously awakens tongues from nightmares about pronouncing five-syllable words. Diners can satisfy doughy hankerings by noshing on six varieties of pancake ($5.50–$6.95) or the quadrilateral impressions of a belgian waffle crowned with berries and cream, cinnamon apples, or bananas and walnuts ($6.95). Lemon-infused ground sirloin, cracked pepper, and mozzarella top the house burger's exclusive ingredients list ($9.50), and a spread of sandwiches ($6.95–$8.95) trounce four city blocks of hunger when lined up end to end.
2625 W Queen Creek Rd
Chandler,
AZ
US
As successful as he is today, it might be surprising to learn that restaurateur Alain Keller used to be a starving artist. The Swiss transplant struggled to get an acting career started in Paris, so he began to supplement his paltry income with serving jobs at iconic establishments such as Maxim’s and Laurent. He eventually came to New York to study musical theater, and found moderate success by landing roles in Cabaret and La Cage aux Folles. He continued to harbor a love for the restaurant industry, however, and partnered with his friend Anthony Ferré to open Le Chalet. According to the Phoenix New Times, Ferré started cooking as a teenager, and after his formal culinary education in Paris he went on to prepare meals for such elevated palates as the French prime minister and Swiss consuls. Naturally, the menu at Le Chalet is strongly influenced by French and Swiss tastes. Fondue is a favorite; the New Times adored the swiss-cheese version spiked with white wine, and said it was “irresistibly comforting—the kind of thing that you can’t stop eating even when reason tells you there’s more food on the way.” Like a French expatriate’s dreamscape, much of the menu is reserved for crepes—buckwheat flour goes into darker crepes stuffed with savory combinations such as scallops and leeks, and white flour is used for sweet crepes drizzled with chocolate ganache or salted caramel butter. The house specialty, however, is La Potence, a tower of beef tenderloin that’s flambéed tableside.
5626 W Bell Rd
Glendale,
AZ
US
Benedict's Catering and Cafe’s owner draws from more than 20 years of experience planning events for Estée Lauder. She leads a team of servers, bartenders, chefs, and baristas during catering services for events large and small. At her intimate French bistro, she turns the reins over to an American Culinary Federation–certified pastry chef, who bakes sweet pastries full of chocolate and pecans, and crafts a range of savory brunch and lunch dishes made from locally sourced eggs, dairy, and vegetables. Diners can complement their meals with mugs of custom-blended dark roast coffee and glasses of mango iced tea. The pasty chef also showcases her techniques in small-size cooking classes, which cover culinary styles such as Greek, Italian, and Spanish and cooking methods such as grilling and poaching. Once done with a class or two, students are ready to host their own dinner parties or test whether a grilled steak can really be thrown further than a raw one.
5555 E Bell Rd, Ste 6
Scottsdale,
AZ
US
Advertisement