Where can you find good French toast? Our recommendations

Created as a way to use up stale bread, French toast has found its place on the menus of pastry chefs and chefs alike. Whether made with Viennese bread, brioche, or cornbread, and whether sweet or savory, it’s being reinvented all over France. Here’s where to enjoy it.

Le Tout-Paris: A Dose of Butter with a View of the Capital

Normandy-born pastry chef Maxime Frédéric, crowned the world’s best pastry chef in 2025, isn’t shy about using butter. He proves it once again at Le Tout-Paris (3 toques), the chic brasserie at the Cheval Blanc Paris hotel. On the 7th floor, you can indulge in a slice of Viennese bread, soaked in a rich, vanilla-infused milk-and-egg mixture and served with an insanely delicious scoop of vanilla ice cream.

© ilyafoodstories

Cédric Grolet: Vanilla Power on an XXL Scale

Vanilla holds no secrets for him. Cédric Grolet loves it in all its forms. He sources his vanilla from Indonesia, using a blend of beans whose recipe he keeps secret. His “vanilla French toast” isn’t actually French toast—it’s an optical illusion. A classic at Cédric Grolet! At the base of this cake is a brioche “French toast,” topped with a vanilla cream, vanilla caramel, and vanilla mousse. Thrilling flavors guaranteed.

Ladurée Restaurants: Decadence by Julien Alvarez

Ladurée isn’t just about macarons! The French toast created by world pastry champion Julien Alvarez is a must-try. It comes in three versions: maple syrup with vanilla whipped cream; salted butter caramel with a caramel macaron; or Ispahan (the famous rose-lychee-raspberry combination, created by Pierre Hermé). Note: Available only at Ladurée restaurants (Bois de Vincennes, 6th, 8th, and 16th arrondissements).

© pmonetta

Le Jardin Sucré, a best-seller… with eggnog!

The most indulgent pastry shop in the Yvelines has created a sensation. Arnaud and Mélanie Mathez make “eggnog,” an Anglo-Saxon specialty made with milk and eggs and flavored with spices (nutmeg, cinnamon, orange zest…). “It really makes a difference, ” promises Arnaud Mathez. “Then we soak our homemade brioche in it, brown it, add salted butter caramel, deeply toasted buckwheat, and a scoop of vanilla ice cream.” A true treat that has become their best-seller .

L’Auberge du Père Bise, a signature French toast

On the shores of Lake Annecy, after a restful night at the Auberge du Père Bise (4 toques), you can savor a generous serving of French toast created by Chef Jean Sulpice. It’s even one of the restaurant’s signature dishes. This delicacy is prepared with honey harvested… right at the Auberge! Its sweetness is enhanced with a hint of vanilla and orange blossom, making for an exceptional breakfast.

Daniel & Denise: Lyon-Style French Toast

At this incredibly indulgent Lyon bouchon on Rue de Créqui (2 toques), they’re a bit biased—even when it comes to French toast! One of the specialties of the gastronomic capital is pink pralines—caramelized almonds that add a crunchy texture to the brioche. Joseph Viola, a Meilleur Ouvrier de France, turns them into a spread that he slathers on the brioche… A truly light dessert to finish off the meal!

© Alexandra Battut, Agence Camille Carlier

Le 703 Paris: French Toast with Beer

At this charming Parisian bistro (1 toque), the cuisine is 100% French… and the kitchen staff is 100% Japanese. Here, the French toast is soaked in beer to make it lighter, and served with ice cream… made with beer, too! A truly light and airy dessert that has since become their signature dish.

Gaua, Savory Corn French Toast

Just a stone’s throw from the Spanish border, this Basque restaurant (1 toque) specializes in original… and local fare. First up: a savory French toast! Then there’s a cornbread (the cultivation of this grain dates back to the 17th century in this region) topped with foie gras, another specialty of southwestern France. An addictive sweet-and-savory combination that delights guests right from the appetizer.