For Romance, Vive La French Cuisine

Feb 14th 2011 12:25PM / by Nanette Wiser

French food starts with dining on seasonal cuisine, sipping Rhones, nibbling brioche and ends with gateau and fromage, no beret required. Attentive service, beautifully plated entrees and continental flair is just a kiss away at these delightful bistros. Book now for Valentine's Day and you'll see way food and l'amour go hand in hand.

Cafe Largo: Chef Dominique Christini's boulangerie and bistro charms, from the white tablecloths and sparkling candlelight to the Maine lobster and scallop flambe and blue crab soup finished with Absinthe. Provencal rack of lamb, chateaubriand and roasted duck with tarragon capture country French. For dessert, nothing satisfies more than the Grand Marnier souffle for two.
12551 Indian Rocks Road, Largo; 727-596-6282

Cassis American Brasserie: With its al fresco seating, mirrored bistro decor inside and a scent-sational bakery next door, Cassie American Brasserie is one of downtown's best hot spots serving brunch, lunch and dinner. Steamed mussels in lemon-garlic vermouth sauce, tuna niçoise salad, charcuterie or fromage plate, baked brie and the French onion soup sparkle. Happy hour, held from 4pm to 7pm Monday through Friday, offers free hors d'oeuvres and $4 red or white sangria.
170 Beach Drive N.E., St. Petersburg; 727-827-2927

Le Bouchon Bistro: At Le Bouchon, you will find affordable, delicious and authentic French cuisine, plus live music Friday and Saturday. From the crepes (portabello and duck, chicken and chive) to the brie fondue, pate, smoked salmon salad and Lorraine pizza (portabello, smoked bacon, brie), casual elegance reigns, especially in the entrees (coq au vin and seafood medley poached in a saffront chardonnay broth).
796 Indian Rocks Road N., Belleair Bluffs; 727-585-9777

Toasted Pheasant: In this casually elegant restaurant, start with garlicky escargot in puff pastry and a warm brie bistro salad. Then saddle up for red-wine braised beef bourguignon, toasted pheasant breast, grouper Niçoise, or rosemary-rubbed rack of lamb. You also can try the three-course crepe suppers (beef burgundy, seafood or chicken chardonnay). Save room for the strawberry filled dessert crepe covered in chocolate sauce. Cooking classes are held on Monday.
14445 N. Dale Mabry Hwy.; 813-265-6700