Steak frites

For the quintessential bistrot dish, steak frites, head to one of Paris’ atmospheric French brasseries, complete with brass fittings, linen table cloths (red gingham optional) and smart, aproned waiting staff.

These restaurants are so integral to the city’s dining scene, even multi-Michelin-starred chef Alain Ducasse has opened one: Champeaux in Les Halles. Choose your cut of beef, your ‘cuisson’ (order ‘à point’ for medium-rare) and a sauce, be it béarnaise or peppercorn, and crunch those crispy frites with a side order of squeaky haricots verts.