• After 35 years, it’s the little things that make France-Soir such a big deal. We look at why it’s one of Melbourne’s most important restaurants, with all-time anecdotes from those who’ve been along for the ride.

• PSA: Zsa’s – Northcote’s Euro bistro, bar and deli – does oysters and Martinis from 10am. Rise and shine.

• A Melbourne chef (who trained at Movida) is behind Chappy’s Snacks – a retro, ’50s-style potato-chip brand. And he’s making his killer kettle-cooked creations by hand.

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• Sad news: after 15 years, iconic Melbourne rooftop bar Madame Brussels is calling last drinks. Get there for one last hurrah.

• Melburnian Mat Garthwaite, purveyor of fine hot sauce, is now an official stockist of sauces featured on Hot Ones – the hit Youtube series that tests celebrity guests’ spice tolerance.

• Down an inconspicuous laneway, find barbeque-beef-cheek Reubens oozing with smoked raclette, meatball subs slathered with garlic butter, and more. It’s Bala Sanga, the Pretty Little team’s new sandwich shop.

• Bastille Day at Bar Margaux means free-pour Taittinger; wintry, meaty cassoulet; and black truffle-and-cognac crème caramel. Book now.

• This month’s Editor’s Picks features Melbourne’s most exciting new restaurant opening of the year (so far) and something spesh for Christmas-ham fans.

• Add zing with Bodega Deli sauces and seasonings – from a chef who’s worked at some of New York’s best restaurants. The bestseller: Everything Hot Sauce.

• Mabels is a warm, welcoming new bakery nailing all the classics (and some not-so-classics). Steak-and-cheese and butter-chicken pies sit side-by-side, and there’s an impressive display of lofty celebration cakes available by the slice.

• One Broadsheet editor cooked “dishwasher salmon” last weekend – and both he and we regret to inform you it’s a thing.

• Where to eat (and drink) right now: these are Australia’s best openings in June.

• Recipe: an umami-packed steak-and-Vegemite pie that’ll take the winter chill off. Just remember: a little Vegemite goes a long way.

• Brew filter coffee (without fancy equipment) using single-use drip bags – here’s where to buy them.

• If you’re partial to a Sunday roast, Richmond’s Mr Joe is doing a bottomless version with all sorts of traditional (as well as very untraditional) trimmings.