The best French cuisine restaurants Côte Est Etats-Unis

This restaurant offers seafood with a breathtaking view of Marblehead Harbour. Lovers of shellfish and fish will have plenty to choose from, including sea mussels, squid, roasted haddock and the inevitable lobster roll. We also like artichoke sauce and oysters served individually. For those who are not fish fans, a few American classics (burger, Caesar salad and roast chicken) are still on the menu. The only downside might be the service, which is a bit rushed.

It's this old home that Alexander Graham Bell passed his first long distance call. Today, the venue has become a quality gourmet restaurant. Seafood specialities, salads and pasta.

If you're homesick, there's nothing like a good traditional pancake to get you going again! Before opening this small pancake shop three years ago, Adil, the owner, used to sell his pancakes on his scooter that he pedalled through the city. Sweet or savoury, they will make the amateurs happy. From now on, they can be eaten comfortably inside, in a pleasant and slightly rustic setting. While Charles Aznavour is on the soundtrack, the sweet smell of the pancake batter cooking tickles our nostrils.

Orsay is a little corner of France in the heart of the Upper East Side... This Parisian-style brasserie offers all the classics of French gastronomy, and does it with love: escargots, onion soup, salade lyonnaise or liver pâté for starters; croque-monsieur, steak tartare, roast chicken, steak au poivre or beef bourguignon for the main course; and to end on a sweet note, a tarte Tatin served deliciously warm or an assortment of homemade macarons. Whatever the time of day, the huge restaurant room is always full.

Don't miss out on this restaurant run by a bunch of friendly French guys... First of all, make sure you choose where to sit depending on the weather: the terrace lets you enjoy the atmosphere of Greenwich, and the cosy interior will do just fine on winter evenings, but we opted for the quiet inner courtyard. As for the menu, we loved the tartare, scallops and aged duck breast. Opt for a wine pairing, which allows you to taste a different wine with each dish - in fact, the list of 300 natural wines is incredible!

A newcomer to the Williamsburg culinary scene, Bistro So offers the best of traditional French gastronomy: for starters, escargots, onion soup and fois gras stand alongside surprises like crab cake. For the main course, there's tradition again, with boeuf bourguignon, steak tartare and ravioles du Royans au comté. While the menu echoes that of Parisian brasseries, the decor is in keeping with the times, despite a few reminders of traditional codes (skai banquettes, slate on the wall, etc.).

While visiting the revitalized Seaport district, a gourmet stop at the Tin Building is a must. Once home to one of the country's largest fish markets, the building is now a culinary destination. Designed by star chef Jean-George Vongerichten, owner of multiple restaurants in the U.S. and around the world, this two-story temple of gastronomy features a dozen restaurants and booths, where you can eat pancakes, sushi, tacos, sandwiches or pastries, but also buy vintage candy or gourmet products.

Chef Daniel Boulud, a true star of the New York restaurant scene, has struck again! With Le Gratin, his restaurant inspired by the bouchons of Lyon, he pays a wonderful tribute to his roots. This is where you'll eat the best quenelles in the city. The gratin dauphinois, the poultry liver salad and the snail and pig's feet crisps have nothing to envy them... We are also conquered by the setting, which echoes the old French-style brasseries. We leave satisfied and full.

A French restaurant, you guessed it, that offers all the goodies you'd expect, from sausage and pâté sandwiches to tarte Tatin and beef bourguignon. Served Friday through Sunday, brunch is an opportunity to enjoy great pancakes served with fresh fruit or equally tasty French toast. Brunch formula with unlimited mimosas. The dishes are very copious, no risk to leave with hunger in the belly. As for the small garden, it is very pleasant during the beautiful days.

Lucien is a good traditional French bistro. Here, everything smells French, starting with the décor: red skai benches, tables stuck together and covered with white tablecloths, vintage posters and advertising mirrors, etc. The menu is in line with the atmosphere, with Burgundy snails, onion soup and foie gras as starters, and traditional main courses: cassoulet, rack of lamb, pigeon, bouillabaisse and other delicacies. The only regret is that the wine list was a bit limited during our visit.

Founded in 2009 by Bernard Bachère, in Provence, this true French bakery now has two locations in New York State, including this one ideally located in the West Village. Here's the deal: baguettes that you can choose how they're baked, sandwiches including the inevitable ham and butter, and good pastries, at prices that are still pretty reasonable. Buy three loaves of bread or pastries, and the fourth is free. We're fans of the mini doughnuts with a spread!

Here is an excellent table that will delight those in need of hexagonal flavors! Run by the Normandy-born chef Jacky Robert, who enjoys a small reputation on the other side of the Atlantic, the restaurant offers all the classics of French gastronomy, from beef bourguignon to coq au vin, not forgetting mussels and chips and, something rather rare in the United States, frog's legs served Provençal-style. For lunch, you can opt for simpler dishes such as croque-monsieur, omelette or quiche. A success story.

Lemon meringue pie, Paris-Brest, chocolate éclairs... You're in the temple of French pastry! Croissants and pains au chocolats also feature prominently. And that's not counting the famous jambon-beurre, divinely good. La Maison Navarre is the brainchild of two Frenchmen, Charlotte and Victor, who had the bright idea of adding a bistro to their establishment, with a fine selection of wines, cheeses and charcuterie on the menu, as well as a few "local" recipes (coq au vin, escargots de Bourgogne, etc.).