Seared dry aged duck breast and crispy duck leg confit with carrots and lentils at Coquette. TM Petaccia/UP

Q: I just got back from France, and I already miss it. Where can I get a quick French fix?
Tom: I am loving Coquette in Uptown right now. Very classic bistro focusing on shared apps and “Pour La Table” entrées. During the day, the restaurant runs as a pâtisserie featuring many of the French pastries you left behind. Speaking of pastries, Sylvain Rivet has been supplying Charlotteans with French goodness at Renaissance Pâtisserie (now in South Park) since 2013. If you want some chocolate to go with those pastries, head up to Concord and Chocolatier Barrucand. Down in Matthews, chef Adam Reed has been combining French techniques with farm-to-table freshness at Santé for over 19 years.

Q: It’s the holiday season, and I need a good eggnog recipe. Got one?
Tom: You bet! Here’s an excellent eggnog recipe courtesy of Spindle Bar at Optimist Hall.

Q: Where can I get a good sauté pan without spending crazy celebrity-endorsed prices?
Tom: Easy. Go where the chefs go, a restaurant supply store. You’ll find sturdy, long-lasting sauté pans and other equipment at prices that won’t break the bank. In Charlotte, that’s Chef’s Store on Eastway — no membership required. There’s also Restaurant Depot, a members-only wholesale cash & carry food service supplier, off Wilkinson. See if you can tag along with a chef buddy if you have one.