WEST TORONTO. Named for the tiny tidbit offered to guests before the first course that is designed to entice the palate for upcoming tastes. Prix fixe or tasting menus are the options, and you may find yourself sampling Kobe beef carpaccio and tongue terrine, a fig and tarragon stuffed rabbit loin with confit leg and French beans, or veal three ways (roasted tenderloin, cheek ravioli and sweetbread pudding). Desserts live up to the rest of the food, so be sure to save room! Notable wine list as well.

YORK. A quiet, elegant, cottage-style atmosphere gives this lovely New French restaurant a sense of individuality. The cuisine is superb, and the service is excellent. Try the roasted pheasant with seared foie gras, or the Canon d'Agneau Rôti ­ a roasted lamb loin wrapped in Swiss chard with a Jerusalem artichoke gratin and a lentil jus. As you would expect, Auberge du Pommier has an excellent wine selection, and desserts are not to be missed. Tasting menu CAD65, with wine CAD100.

EAST TORONTO. Casual, comfortable and cozy, Batifole serves traditional French fare situated in a former residence. Savor terrine de canard, a charcuterie platter, cassoulet, steak frites and other bistro-style fare, or enjoy something with a bit more contemporary edge. This place is tiny and popular, with closely spaced tables (much like a Paris bistro), and a certain lively buzz in the atmosphere ­ don't expect a quiet, romantic dinner!

DOWNTOWN. Owned by the Oliver Bonacini group (which also owns the much lauded Canoe and Auberge du Pommier), Biff's is a charming French bistro serving a traditional menu. Steak frites, duck confit, bouillabaisse and mussels Provençale are standouts, but there are additional options like braised rabbit, arctic char with celeriac and cabbage remoulade, and grilled quail. The prix fixe option is a great deal.

DOWNTOWN. Chef Marc Thuet has quite a reputation in culinary circles, and his stylish restaurant is the ideal atmosphere in which to enjoy his classic French technique. Start with an hors d'oeuvre such as rabbit pâté with shrimp and asparagus, or pan-seared foie gras with rhubarb and strawberry coulis. If a second course is in order, the ricotta gnocchi with porcinis and poached bone marrow is divine. Carnivores will love the selection of main courses, like beef tenderloin with braised pork knuckles and Dungeness crab. The house's wine suggestions are spot on, but the wine list certainly bears exploring.