There’s no doubt that Paris is one of the most food-fanatical cities on Earth. With world-famous cuisine, and over 121 Michelin-starred restaurants, this is a must-visit destination for any gourmand or bon vivant.
Here we present a baker’s dozen of the culinary highlights of any foodie’s Parisian trip, as well as the best places to sample these delicacies. First though, let’s begin with some cultural insights and general gastronomic tips.
Cultural Insights: Understanding Parisian Food Traditions
Parisian food is steeped in tradition and understanding these can enrich your dining experience. The concept of “terroir” is fundamental, emphasizing ingredients from specific regions and how their unique characteristics influence the flavor of a dish.
Meals are typically structured in courses, starting with an entrée (starter), followed by the plat principal (main course), and ending with a dessert or cheese. Sundays are reserved for long, leisurely lunches with family, a practice that is sacrosanct in Parisian culture. Moreover, each meal is an opportunity for leisurely conversation and connection, turning dining into an event rather than just a meal.
Seasonal Delights: Best Times to Enjoy Parisian Cuisine
Paris transforms with the seasons, and so does its cuisine, making any season a good time to explore its gastronomic delights.
Spring ushers in fresh produce; markets overflow with asparagus, cherries, and the first strawberries, perfect for a light Parisian meal.
Summer offers the best of outdoor dining experiences, where one can enjoy seafood platters and chilled rosé under the warm sun.
Fall is perhaps the most gastronomically exciting, as Parisians celebrate the harvest. This is the time for game, mushrooms, and hearty stews, paired beautifully with robust French wines.
Finally, winter provides comfort foods like cassoulet and raclette, best enjoyed in a cozy bistro as the city dons its festive lights. January offers the best and most aromatic truffles if you’re looking for a little seasonal luxury.
Tips for Discovering Unique Parisian Eateries
Finding unique eateries in Paris requires a mix of curiosity and strategy. Start by venturing away from tourist-heavy districts to neighborhoods like Belleville or the Batignolles. There, authentic, family-run bistros serve up Parisian specialties unaltered by mainstream trends.
Always look for restaurants where the menu changes regularly; this is a sign that the chef prioritizes seasonal ingredients. Handwritten menus and chalkboards with four or five main courses maximum are good indicators. Also, consider dining at odd hours or late evenings when smaller, quirky places open their doors to a more local crowd.
Finally, don’t underestimate the power of a simple conversation with locals—Parisians are often passionate about food and might just tip you off to one of their favorite haunts.
1: Croissant
Du Pain et des Idées, 34 rue Yves Toudic
You probably think you’ve had plenty of these, but have you sampled a proper French croissant? The pastry must be crisp and flaky on the outside, with a slight glaze, and soft on the inside (yet not too doughy). The French know how to get the balance just right. Have them plain, with jam, or treat yourself to an almond croissant. It’s basically dessert for breakfast, and there’s nothing wrong with that.
2: Escargots
L’Escargot Montorgueil, rue Montorgueil
Tied for the most iconic French dish with entry six below, snails are usually served in dozens or half dozens as an entrée. They are no slimier than a mussel and are highly flavorsome when served in the traditional way with garlic, butter, and herbs. Use the provided fork to dig out these tasty morsels, which are rich in magnesium and iron.
3: Boeuf Bourguignon
Le Café des Musées, 49 rue de Turrenne
This deliciously rich beef stew is a hearty, rustic dish including potatoes and carrots. It’s usually braised in a full-bodied red wine and should be consumed with a glass of red burgundy in keeping with tradition.
Beginning life as a peasant dish in the Middle Ages, boeuf bourguignon allowed tough cuts to be tenderized for easy consumption and is particularly welcome on a cold winter’s day.
4: French Onion Soup
Au Pied de Cochon, 6 rue Coquilliere
Or as the French call it, onion soup. This is the perfect starter on a chilly day, full of flavor and usually served with a giant toasted crouton and lots of stringy melted gruyere cheese. The onions are caramelized in preparation to bring out their full flavor. Once you’ve finished your crouton, in France it is not considered impolite to dip slices of baguette in your soup, buttered or otherwise.
5: Foie Gras
Le Comptoir de la Gastronomie, 34 rue Montmartre
Goose liver pate is a delicious and sometimes guilty pleasure, since traditionally, fatty goose livers are produced by force-feeding the birds. However, this rich, pink spread, usually served with bread or crackers, can be produced humanely (look for “sans gavage” on the label).
For extra luxury, try a variety laced with truffles, and pair it with a crisp, cool Sauternes. Don’t order it in a restaurant, buy it in a delicatessen and eat it by the Seine.
6: Frog’s Legs
Roger la Grenoiulle, 28 rue des Grands Augustins
Locally called cuisses de grenouilles, this famous French dish is rumored to have begun as a culinary loophole. Forbidden from eating meat during their fast, 12th century monks declared that frogs were fish, not meat, and prepared this unique delicacy.
Similar in look and taste to fried chicken drumsticks, they’re often served with herbs and a squirt of lemon.
7: Steak Tartare
La Pie Noir, 5 rue de la Montagne Ste Geneviève
For those who feel having their steak “bloody” isn’t extreme enough, steak tartare is basically raw, chopped beef. The good news is that it’s both delicious and perfectly safe to eat. It’s usually served with an egg on top and seasoned with herbs.
The name comes from the belief that the Tartars, ancestors of the Mongols, prepared their beef this way, for easy consumption from horseback. It’s a must-try for steak enthusiasts.
8: Oysters
L’Huîtrier, 16 rue Saussier-Leroy
Seafood lovers aren’t starved of sustenance in Paris either. Les Huitres (oysters) are one of the oldest known foodstuffs in the world, with evidence of humans consuming them over 164,000 years ago (in what is now South Africa).
While they’re available all over the world, served at a Parisian bistro with a chilled glass of Champagne or Sauvignon Blanc, the experience is hard to beat.
9: Confit de Canard
Au Pied du Fouet, 45 rue de Babylone
Dating back to the salted, marinated method of preserving meat practiced in the Gascony region of France, this country classic is full of gamey flavor and succulent melt-in-the-mouth texture.
Often paired with roast potatoes and gravy, the duck legs are rubbed with salt, garlic, and thyme and slow cooked. A delicious and traditional dish.
10: Ratatouille
Chez Janou, 2 rue Roger Verlomme
Made famous again by the animated film of the same name, this is a French vegetarian classic. Hailing originally from Provence, ratatouille is a vegetable stew whose traditional ingredients include garlic, tomato, onion, eggplant, zucchini, capsicum and leafy greens, plus local herbs such as chives or fennel. This hearty meal pairs well with a Côtes de Provence or fruity Bandol red.
11: Crème Brûlée
La Fontaine de Mars, 129 rue Saint-Dominique
The fun in a crème brûlée begins with cracking the hard, caramelized sugar crust with the back of a spoon to get to the creamy goodness within. This custard dish dated back to the 17 th century and was originally given its distinct singed topping with a hot poker.
Today, a blowtorch is the preferred choice, and the dish is usually served in a ramekin, providing the perfect sweet treat at the end of a meal.
12: Macarons
Ladurée, 75 Avenue des Champs-Élysées
For a sugary sensation you can take away, light and fluffy macarons are a must-try. Recently become hip worldwide, these treats come in a rainbow of colors and fillings. To make a macaron, two soft circular cookies are sandwiched together with jam or ganache.
For the biggest variety, head to one of the numerous Ladurée boutiques – they are rumored to have made the earliest macarons, back in the 19th century.
13: Champagne
Les Caves Legrand, 1 rue de la Banque
While the best place to try champagne is on a winery tour in the region of the same name, there are several great caves (wine bars) in Paris where you can sample this legendary tipple.
Champagne is special both because it hails from a highly localized terroir and is aged in yeast vats for 12 months, followed by three more months in bottle. You won’t get that pedigree from your average cava or prosecco. Salut!