At Bacchus Bistro in Brooklyn, owner Bruno Laclide’s passion for wine and Executive Chef Jean-Marc Hardy’s talent for elegant yet unpretentious food set the tone.

And while inspired wine pairings and signature wine sauces make the menu undeniably French at its core, classic bistrot fare has been raised to something extraordinary here. Bold or subtle, the key to food and wine pairings at Bacchus is a culinary exercise in yin-yang (via France) that is sure to satisfy any palate. Try the tartare de thon avec foie gras poelé — tuna tartar with pan-seared foie gras—served with peach compote, roasted sunflower seeds, and crispy shredded filo. A perfect accompaniment is a dry Sauvignon Blanc, Poully Fumé, Domaine Chatelain 2007 (Loire) for its long finish full of minerals, and fruit and herbal notes reminiscent of pineapple, honeysuckle, and lemon verbena.