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Emanuel Santana, who helms the kitchen of this lively new bistro named for France’s national team, plates his orange-scented duck breast with a custardy prune quiche. Breakfast and lunch menus embrace what bistro-bred New Yorkers have come to expect, with omelettes du jour and croques monsieur, but dinner abounds with flourishes in the form of a treacherously rich porcini-asparagus risotto accompanying crisp-skinned herb-basted roast chicken; a bed of mint tabbouleh bolstering fried calamari; and creamy avocado rounding out the salty flavor of tuna rillettes. — Rob Patronite and Robin Raisfeld

Brunch: Sat-Sun, 10:30am-4pm