The James Beard Foundation recently bestowed its best new restaurant award on Le Coucou, a Manhattan French dining spot, confirming that for all its roller coaster rides on the food-trend cycle, French cuisine is here to stay.\u00a0 We can thank French-born and trained chefs for spreading the delicious word throughout pockets of the country. Here are a few recommendations featuring classic menus and delicious wines served with distinctive Gallic personality.\r\nFleur, Las Vegas\r\nLas Vegas may seem an odd spot for French cuisine, but acclaimed Alsace-born Chef Hubert Keller has always played culinary long shots with great success. His restaurant Fleur, inside the Mandalay Bay Resort and Casino, bends the rules of French cuisine and also features traditional dishes.\r\n\r\nTRY: A riff on traditional escargots, this version features black garlic butter, parsley, cherry tomatoes and puff pastry crouton, and pairs well with an Alsace Pinot Blanc, a fresh white with mineral notes from the chef\u2019s home region in France.\r\nZinc Bistro, Philadelphia\r\nPhiladelphia\u2019s Center City East neighborhood is home to Zinc Bistro, created by French native (and Chopped alum) Olivier Desaintmartin, and is named for the 1919 zinc bar top that he purchased from a Parisian bistro.\r\n\r\n\u201cWe\u2019re a comfortable neighborhood spot where guests who have visited France find familiar flavors and feeling,\u201d says Desaintmartin of his cozy 40-seat restaurant.\r\n\r\nTRY: The St. Jacques et Crevettes Proven\u00e7ale, which combines scallops and shrimp in a sauce scented with herbes de Provence and light garlic. It pairs beautifully with a crisp, full-flavored Provence ros\u00e9.\r\nParis 66, Pittsburgh\r\nPittsburgh\u2019s revitalized East Liberty neighborhood is home away from home for French native Fr\u00e9d\u00e9ric Rongier, co-owner of Paris 66, a charming 50-seat bistro, appointed with French commercial posters and photos of Paris.\r\n\r\n\u201cWe succeed because we bring the best from France and offer it here,\u201d says Rongier, who was born in Paris\u2019s 13th arrondissement and grew up in Brittany.\r\n\r\nTRY: French-born Chef de Cuisine Larry Laffont has a deft touch with foie de veau, a pan-seared veal liver in red wine and balsamic reduction sauce. It pairs well with Crozes-Hermitage, an earthy, Syrah-based red from the Northern Rh\u00f4ne that has ample dark fruit, fresh acidity and refined tannins. Or, for a lighter meal, \u00a0try cuisses de grenouilles: plump frog legs saut\u00e9ed in butter, garlic and parsley. It\u2019s popular paired with a crisp M\u00e2con-Villages Chardonnay.\r\n\r\n\r\nBacchus Bistro & Wine Bar, New York City\r\nNew York\u2019s Boerum Hill neighborhood in Brooklyn is French bistro central, and where Bordeaux-born Bruno Laclide established Bacchus Bistro & Wine Bar in 2003. Starting as a modest BYOB bistro, it grew into a fully licensed wine bar with a secluded back patio. Laclide offers wines from all major French regions, with a focus on sustainable, organic and biodynamic producers.\r\n\r\n\u201cWe\u2019re a traditional French bistro without any pretension,\u201d says Laclide. \u201cWe rely on outstanding, consistent suppliers and take pride in delivering quality food and wines at fair prices.\u201d\r\n\r\nTRY:\u00a0The L\u2019Onglet, a Black Angus hanger steak served with saut\u00e9ed mushrooms and Sarladaises potatoes, prepared with garlic and duck fat. \u00a0Pair it with a refreshing Bourgogne Pinot Noir that has just a bit of tannin.\r\nChez Fonfon, Birmingham\r\nAlabama native Chef Frank Stitt trained in France, working in vineyards and restaurants before coming home and opening restaurants in Birmingham. Chez Fonfon, his French bistro that occupies a restored building in the Five Points historic district, delivers fresh, classic cuisine and a terrific wine list. Stitt says that customers enjoy the bistro\u2019s \u201cfun-loving spirit.\u201d\r\n\r\n\u201cThe boules court out back is a beloved spot on an afternoon to watch our Birmingham world go by,\u201d Stitt says.\r\n\r\nTRY: Stitt\u2019s popular pan-seared trout with brown butter and capers, a dish from France\u2019s Jura Mountains, matches well with young Savagnins\u2014aromatic whites with pure, fruity flavors\u2014from the same region.