Most chefs starts their training in classical French cooking, and for good reason: Gallic techniques are the cornerstone of modern cookery. In fact, we owe a lot of our culinary terms to the French. Chefs, sommeliers and maître d’s? All français. (The same goes for the front- and back-of-house structures of modern restaurants, which originated in eighteenth-century Paris.)

Sydney has no shortage of excellent French restaurants worth your time. From brasseries and bistros, to bastions of both haute and nouvelle cuisine, here’s our selection.

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