What Food is Paris Known For?

Looking for the ultimate answer to What food is Paris known for? Ask any tourist, and they’ll rattle off croissants, escargots, and steak-frites. But if you want to truly understand Parisian cuisine, you need to stop looking at just the plate and start looking at the ground beneath your feet. Parisian food isn’t just about what’s been served in bistros—it’s about the land, the climate, and the people who have shaped the city’s culinary identity for centuries.

As a chef obsessed with seasonal, local ingredients and Paris’s rich food culture, I often get asked: “What are the best foods to eat in Paris?” “What must I try on my next visit?” The truth is, if you want an authentic food experience in Paris, you need to move beyond the clichés and understand the deep connection between Parisian cuisine and its terroir—the grains, meats, vegetables, and traditions that have sustained this city long before Michelin stars and Instagram food trends.

This guide will take you beyond the tourist menus and into the heart of real Parisian food, helping you discover what to eat in Paris if you want to experience the city like a local.

The Must-Eat Foods in Paris (From a Chef Who Knows)

Paris is a city of flavors, traditions, and the kind of meals that stay with you long after you’ve left. But let’s be clear—not everything you see on a tourist menu is worth your time. If you want the real Parisian food experience, these are the must-eat dishes you can’t leave without trying.

Croissant & Strong Coffee at a Proper Boulangerie

Parisian breakfast is quick, simple, and all about quality. The perfect way to start the day? A flaky, buttery croissant and a strong coffee from a real boulangerie. No need for fancy brunch spots—just find a boulangerie artisanale, grab a freshly baked croissant or pain au chocolat, and pair it with a cheap but strong espresso from the in-house coffee machine.

📍 Where to eat it? Skip cafés that serve reheated pastries—check out my guide to eating breakfast like a Parisian.

Oeuf Mayo & Poireaux Vinaigrette at a Proper Bistro

Eggs and leeks might not sound revolutionary, but in the right hands, they’re Parisian bistro classics. A perfectly boiled oeuf mayo (hard-boiled egg smothered in rich homemade mayo) is one of France’s greatest culinary achievements. Pair it with poireaux vinaigrette (tender leeks bathed in tangy mustard vinaigrette), and you’ve got the perfect way to start a proper meal.

📍 Where to eat it? A classic bistro du coin—not a tourist trap. Check out my guide on how to find a good restaurant in Paris

Baguette Tradition & the Only Street Food Worth Trying: Jambon-Beurre

Paris is not a street food city—unless you’re talking about a Jambon-Beurre. This is the sandwich of kings, a crisp baguette tradition, slathered in good French butter, and filled with delicately brined Parisian ham. No sauces, no gimmicks—just perfect ingredients doing their job.

📍 Where to eat it? The right bakery makes all the difference. Look for a boulangerie artisanal with a queue of french people at lunch time.

Croque Monsieur (But Only if You’re in the Right Spot)

The croque monsieur is glorified ham and cheese done the French way—toasted bread, layers of Gruyère and béchamel, and just the right amount of crunch. But here’s the thing: most of them are awful. If you’re going to order one, it needs to be from a place that does it right.

📍 Where to eat it? Avoid cafés serving it as an afterthought and look for a zinc bar with a grill behind it.

Pastries Worth the Calories: Mille-Feuille, Paris-Brest & Macaron

Pastries are a great example of what food is Paris know for. Paris is the capital of buttery, flaky, perfectly laminated indulgence. If you’re going to eat pastries, these are non-negotiable:

• Mille-Feuille – Layers of crisp puff pastry and vanilla pastry cream done right.
• Paris-Brest – A praline-filled choux pastry dream.
• Macaron – Not from a chain—go to an artisanal patisier instead.

📍 Where to eat them? Quality varies wildly.

Chocolate from an Artisanal Chocolatier

Forget the airport boxes of mass-produced pralines—Paris is home to some of the best chocolatiers in the world. The right shop will give you single-origin chocolate bars, delicate bonbons, and truffles that actually taste like chocolate, not sugar.

📍 Where to eat it? Seek out the real chocolatiers by looking for the words artisan choclatier on the shop front.

A Proper Cheese Board on a Terrace (with Lashings of Good Wine)

If you leave Paris without sitting at a terrace with a board of stinky, runny, perfectly aged cheese and a glass (or bottle) of wine, you’ve done it wrong. For it’s exactly what my first visits to Paris reminded me of and sticks in my mind as what food paris is known for. Brie de Meaux, Saint-Jacques, a good goat cheese, and some Comté? Perfection.

📍 Where to eat it? The right fromagerie makes all the difference. [Jump to the cheese section →]

Onion Soup at 4 AM (After a Heavy Night Out)

Onion soup is overrated—unless you eat it at the right time and place. The only correct way to enjoy this rich, cheese-smothered broth? Stumbling into Le Pied de Cochon in the early hours of the morning, slightly intoxicated, craving something salty, warm, and satisfying.

📍 Where to eat it? One place, one time. [Jump to the onion soup section →]

Craft Beer (Yes, It Exists in Paris)

Paris may be a wine city, but the craft beer scene has exploded in recent years. Skip the Kronenbourg and go for a properly brewed Parisian beer from one of the city’s best microbreweries.

📍 Where to drink it? Check out my Paris craft beer guide.

Beyond the Must-Eats: The Real Parisian Food Experience

If you’re serious about eating well in Paris, don’t stop at this list. Parisian cuisine is about understanding the city’s terroir, its obsession with perfecting simple dishes, and knowing where to find the best ingredients.

Understanding what food is Paris known for, is all about understanding the Parisienne Terroir

Long before Paris became the world’s fine-dining capital, it was simply a city that ate what its land provided. And it turns out, the Île-de-France region—the fertile, rolling heartland surrounding the capital—has always been a gift to those who know how to cook.

If you really want to understand what makes Parisian cuisine tick, forget the checkered tablecloth clichés and Michelin-starred tasting menus for a second. Paris doesn’t exist in a vacuum—it feeds off its land, its rivers, its climate and its people. It’s not about what Paris eats; it’s about why it eats it. And that story starts beneath your feet, in the rich, fertile soil of the Île-de-France.

This is a city built on abundance, on land that has provided everything a cook could ask for. Look past the cobbled streets and the Haussmannian façades, and you’ll see rolling wheat fields, centuries-old dairy farms, vegetable patches bursting with produce, and forests teeming with game. Before Paris became the world’s culinary capital, it was simply a place where people made the most of what the land had to offer.

Grains & Bread: The Backbone of Parisian Eating

Île-de-France is, and always has been, a wheat powerhouse. This region produces some of the finest flour in the world—flour that bakers transform into the city’s most essential food: bread.

A true Parisian baguette isn’t just a loaf—it’s an institution. A good one should be crackling crisp on the outside, soft and chewy inside, with just enough salt to tease out the wheat’s natural sweetness. Every morning, the city wakes up to the scent of fresh bread, carried on the air like an unspoken promise. And it’s not just baguettes—pain Poilâne, rye loaves, flaky croissants, and other wheat-based treasures all owe their existence to the grain fields just beyond the périphérique.

Meat & Game: Parisian Protein, Rooted in Tradition

Long before refrigeration and global supply chains, Parisians ate what was raised, hunted, and cultivated nearby. The Île-de-France region, with its fertile land and abundant pastures, has long been home to exceptional meats—from rabbit and pork to chicken and duck. These weren’t just ingredients; they were the backbone of Parisian cuisine, forming the foundation of slow-cooked stews, sizzling roasts, and rustic charcuterie.

But Parisian meat traditions aren’t just about history—they’re about quality, terroir, and a deep respect for the animal. Let’s dive into the essential local meats and charcuterie that define authentic Parisian food.

Lamb & Pork: Local Breeds with Distinctive Flavors

• Ile-de-France Lamb – A unique local breed of sheep, prized for its light pink flesh, a result of its distinct diet of beetroot, grains, and hay. This creates a delicate, slightly sweet flavor, perfect for slow-roasting or braised dishes.
• Jambon de Paris (Parisian Ham) – This isn’t just any ham. Delicately brined, subtly sweet, and melt-in-the-mouth, it’s an essential Parisian staple, best enjoyed simply—tucked into a fresh baguette with a slick of butter.
• Saucisson à l’ail – A cooked pork sausage with a mild garlic note, this is one of my daughter’s favorites and a perfect snack to grab while wandering a Parisian market.
• Boudin Noir de Paris – A rich and slightly spicy black pudding made with equal parts pig’s blood and onions, offering an intense depth of flavor. Traditionally poached or fried, it’s a warming winter dish that pairs beautifully with buttery mashed potatoes or crisp apples.

The Chickens of Île-de-France: Two Unique Local Breeds

Paris may not be famous for its poultry, but Île-de-France is home to two exceptional chicken breeds, both protected by IGP (Indication Géographique Protégée) and Label Rouge appellations, ensuring exceptional quality and strict farming standards:

• Volaille de Gâtinais – A large white-feathered chicken, known for its abundant, refined white meat, often roasted whole or used in slow-cooked dishes.
• Volaille de Houdan – A striking black-feathered bird with dark, gamey meat, prized for its intense, almost wild flavor. A chef’s dream for elevated rustic dishes.

Rabbit: A Centuries-Old Parisian Tradition

Rabbits have been farmed in Île-de-France since the Middle Ages, with the Lapin du Gâtinais being one of the most prized breeds. Lean, delicate, and full of flavor, it’s a staple of Parisian cooking, particularly in dishes that blur the lines between country comfort food and high-end bistro dining.

• La Gibelotte de Lapin – A 14th-century dish from Suresnes, this rich, wine-braised rabbit stew is traditionally served with mashed potatoes or crusty bread to soak up the sauce.
• Rabbit in Mustard Sauce – What started as a simple countryside dish was perfected in Parisian brasseries, with the tangy mustard sauce elevating the tender rabbit meat to something truly special.

Game: Wild Flavors for the Parisian Table

Paris may be a city, but game meat has long been part of its culinary tradition. Never forget that the Versailles was first built as a hunting lodge by Louis 13th before it was turned into the magnificent palace it is today. Wild boar, venison, and pheasant still feature on seasonal menus, especially in autumn and winter, when slow-braised stews and rich game dishes take center stage.

A cold winter’s night in Paris? There’s nothing better than a slow-cooked venison stew, a roast pheasant dripping in jus, or a wild boar terrine served with sharp cornichons and crusty bread.

Parisian Meat Culture: A Balance of Tradition and Refinement

Parisian cuisine has always balanced the rustic and the refined—taking simple, local meats and elevating them with precise technique and bold flavors. Whether it’s a perfectly brined Jambon de Paris, a gamey Houdan chicken, or a slow-braised rabbit fricassée, Parisian food is built on quality ingredients and centuries of culinary expertise.

And if you truly want to eat like a Parisian? Skip the steak-frites and seek out these local specialties—because this is what Parisian food is really about.

Vegetables & Fruits: The Forgotten Heroes of Parisian Cuisine

Paris might be famous for its bread, meats, and cheeses, but vegetables and fruits have always played a crucial role in shaping the city’s culinary identity. The Île-de-France region, with its fertile soil and rich agricultural heritage, has produced some of France’s most celebrated fruits and vegetables—many of which have all but disappeared from modern markets.

The beauty of Parisian produce isn’t just in its variety, but in how chefs and home cooks alike transform these ingredients into timeless dishes. Here’s a look at the local stars of the Parisian table.

Mushrooms: The Underground Legacy of Paris

• Le Champignon de Paris – The iconic Paris mushroom (Agaricus bisporus) wasn’t just named after the city for fun—it was cultivated in the 17th century in the gardens of Versailles before being moved underground into the limestone quarries of Île-de-France. This humble mushroom became a cornerstone of classic French cuisine, starring in sauces, fricassées, and elegant vol-au-vents.

Parisian Potatoes: A Culinary Staple

Potatoes might not be the first thing that comes to mind when you think of Parisian cuisine, but they have a long history in French gastronomy—from elegant, bite-sized preparations to rich, buttery purées that melt in your mouth. These aren’t just side dishes; they’re a testament to Parisian technique and precision in cooking even the simplest ingredients.

• Pommes Parisiennes – Tiny, round, and golden, these delicate potato pearls are carefully carved with a melon baller, then pan-fried in butter until crisp and golden on the outside, soft and pillowy inside. A classic side dish in Parisian brasseries.
• Pommes Neuf – The precursor to French fries, these thick-cut, twice-fried potato batons were perfected in 19th-century Paris. They’re crispy on the outside, fluffy inside, and the original inspiration for the modern French fry.
• Purée de Pommes de Terre – Forget rustic mashed potatoes—Parisian purée is an art form. The version made famous by Joël Robuchon is more butter than potato, whipped to silky perfection, and impossibly smooth. If you think you’ve had mashed potatoes before, wait until you try this.

Fruits of Île-de-France: Rare & Exceptional

Many of these heritage fruits were once prized by Parisian nobility and cultivated in royal orchards. Today, they are rare finds but remain an important part of the region’s food history.

• Cerise de Montmorency – A tart, bright red cherry perfect for jams, preserves, and pastries.
• Chasselas de Thomery – A golden, honey-flavored grape once served at the royal table in Versailles.
• Fraise de Paris – A Parisian strawberry variety, small but bursting with intense flavor.
• Pêche de Montreuil – A delicate, fragrant peach that was once one of the most sought-after fruits in Europe.
• Poire de Groslay – A crisp, juicy pear that has been grown in Île-de-France for centuries.
• Pomme Faro & Reine-Claude de Chambourcy – Local apple and plum varieties known for their sweetness and depth of flavor.

Heritage Vegetables of Île-de-France

Paris and its surrounding areas have historically produced a stunning variety of vegetables, many of which are now rare but still celebrated in traditional dishes.

• Artichaut de Paris – A large, tender artichoke, commonly found in the city’s markets.
• Asperge d’Argenteuil – A prized variety of white asparagus that was once exported across Europe for its delicate flavor.
• Carottes de Croissy & Meaux – The round, sweet orange carrots traditionally used in pot-au-feu and stews.
• Cresson de Fontaine de Méréville – Peppery watercress harvested from natural springs, a staple in salads and soups.
• Poireau de Gennevilliers – A Parisian leek variety, known for its long, thick stalk and rich, mild flavor.
• Pomme de Terre Belle de Fontenay – A flavorful, waxy potato, ideal for purées and gratins.
• Pissenlit de Montmagny – A wild dandelion green, eaten in salads and often paired with crispy lardons.
• Navet Francilien – A delicate, sweet turnip, commonly used in braised dishes.
• Potiron Rouge Vif d’Étampes – A vivid red-orange pumpkin, often used in veloutés and gratins.
• Menthe Poivrée de Milly-la-Forêt – A highly aromatic peppermint, used in herbal infusions and desserts.

These vegetables and fruits have long been the unsung heroes of Parisian cuisine, providing the foundation for classic stews, soups, purées, and garnishes that elevate even the simplest dishes.

Cheese: The Creamy Crown Jewels of Parisian Cuisine

No conversation about what food Paris is known for would be complete without cheese. While France is home to over 1,000 varieties, Île-de-France produces some of the country’s most refined and historical cheeses, many of which have been aged and perfected in the cellars of Parisian fromageries for centuries.

The King & Queen of Brie

• Brie de Meaux – The undisputed King of Brie, rich, creamy, and slightly nutty, this cheese is aged for at least four weeks and has been a staple in Parisian cuisine for centuries.
• Brie de Melun – Often stronger and more complex than Brie de Meaux, this cheese has a longer aging process and a distinct earthy aroma.

Parisian Soft & Triple-Crème Cheeses

• Boursault – A luxurious triple-cream cheese, velvety smooth with a delicate tang.
• Brillat-Savarin – Named after the famous gastronome, this triple-cream masterpiece is decadent, buttery, and slightly mushroomy.
• Coulommiers – A smaller, denser cousin of Brie, with a deeper flavor and a silkier texture.
• Délice de Saint-Cyr – A modern take on triple-cream cheeses, with a sumptuous, melt-in-the-mouth consistency.

The Fresh & Unique Cheeses of Paris

• Fontainebleau – An ultra-light, whipped cheese, often served with fresh berries or drizzled with honey. Pure Parisian indulgence.
• Saint-Foin (also called Saint-Jacques) – A rare Île-de-France cheese, with a creamy, slightly grassy profile.

Special Mention: The Best Cheese in the World (2025)

• P’tit Saint-Faron – This Parisian-born cheese was crowned “Best Cheese in the World” in 2025 (Source). A must-try for any cheese lover visiting Paris.

Water: The Free Refreshment of Paris

One of the best-kept secrets for visitors is that Paris offers an abundance of high-quality, free drinking water. Whether from its historic Wallace fountains, modern sparkling water fountains, or its highly regulated tap water, Parisians have always had access to clean, mineral-rich hydration.

• Chanterêine Arline – This locally sourced spring water is bottled for Cristalline, one of the most widely consumed waters in France, coming straight from the mineral-rich sources of Île-de-France.
• Wallace Fountains & Public Water Stations – Scattered across the city, these fountains provide free, potable water to anyone with a bottle to fill. Paris even has sparkling water fountains! Learn more about them in this guide to drinking water in Paris.

Paris: A Once-Great Wine Region

Wine might not be the first thing that comes to mind when you think of Paris, but before the city became a wine-drinking capital, it was a wine-making one. At one point, Île-de-France was one of the largest wine-producing regions in France, supplying local bistros, markets, and aristocratic tables.

While Burgundy, Bordeaux, and Champagne may have overtaken it in prestige, Paris still produces wine today—though in smaller quantities and for tradition rather than commerce.

• Vin de Suresnes – This little-known appellation in the western suburbs of Paris is the last remaining commercial vineyard in Île-de-France, producing crisp white wines primarily from Chardonnay grapes.
• Clos Montmartre – Paris’s most famous vineyard, tucked away on the slopes of Montmartre. This tiny plot, maintained by the city, produces a limited-edition wine each year, auctioned off for charity.

Though Parisian winemaking has faded, its not what food paris is known for but instead its drinking culture is stronger than ever. The city is fueled by bistros pouring Beaujolais, natural wine bars serving Loire Valley gems, and historic wine cellars aging bottles from every French region. No meal is complete without a glass of something fermented, preferably from a trusted winemaker.

Distilled Spirits: Paris’s Forgotten Liquors

While Paris may not be famous for its vineyards anymore, it still has a rich history of distillation, producing liqueurs and aperitifs that remain beloved by those in the know.

• Clacquesin – A pine-flavored herbal liqueur, originally created in the 19th century as a medicinal tonic, but still enjoyed today as a unique digestif.
• Noyau de Poissy – A delicate almond and apricot kernel liqueur with a smooth, nutty aroma, once a favorite at royal banquets.
• Grand Marnier – Perhaps the most famous Parisian liqueur, this orange-infused cognac blend was created in 1880 and remains a staple in cocktails and desserts around the world.

Paris may no longer be the winemaking powerhouse it once was, but its deep connection to drinking culture remains intact—from crisp Suresnes wine to a post-dinner sip of Grand Marnier. Whether it’s a bottle from a legendary wine region or a glass from a historic Parisian distillery, one thing is certain: Paris knows how to drink.

Food in Paris, Where Simple Country Food Becomes Haute Cuisine

Parisian cuisine isn’t about inventing flavors—it’s about elevating them. The city’s food culture has always revolved around taking rustic, rural dishes and refining them, transforming humble peasant fare into something worthy of palaces and grand dining rooms.

This tradition dates back centuries, when French royalty and nobility, residing in and around Paris, demanded nothing but the finest dining experiences. The kings and queens of France, from Louis XIV at Versailles to Napoleon’s grand banquets, were responsible for employing some of the most skilled chefs in history—chefs who would go on to define and codify French gastronomy itself.

It was in these royal kitchens that French cuisine became an art form, with Escoffier leading the charge in the 19th century, refining the art de la table and establishing the brigade de cuisine system still used in fine dining today. Paris became a culinary capital, not because it invented food, but because it perfected the experience of dining.

• Pot-au-feu, once a simple peasant dish of slow-cooked beef and root vegetables, was transformed in Parisian kitchens, where chefs obsessed over its clarity, balance, and depth of flavor.
• Bouchée à la reine, originally a way to use up leftovers, became a delicate, cream-laden vol-au-vent, a dish fit for royalty, quite literally named after a queen.
• Even the baguette—arguably the most famous French food—was perfected in Paris, where bakers took the simple idea of a long loaf and turned it into a crisp, airy, golden masterpiece.

But the story doesn’t stop in history books. Today, Paris is still where chefs come to push food forward. It is a city that attracts some of the world’s best culinary talent, where traditional French cooking techniques meet global influences, and where modern twists on classic dishes define the contemporary dining scene.

• Michelin-starred restaurants dot the city, offering everything from multi-course tasting menus that cost as much as rent, to inventive, boundary-pushing fusion cuisine.
• The new wave of internationally trained chefs—many coming from Japan, Scandinavia, and beyond—are reinterpreting French classics with modern techniques and global flavors.
• Parisian fine dining isn’t just a meal—it’s an experience. From high-end gastronomy in palace hotels to bistronomie-style restaurants offering world-class food in casual settings, this is a city that takes food seriously.

Visitors arrive in Paris expecting the best food in the world—and for the most part, they find it. Not because Paris reinvents itself, but because it never stops perfecting what it already does best.

This is the essence of Parisian cuisine: respect for the ingredients, obsession with technique, and an unshakable belief that even the simplest dishes deserve a touch of grandeur.

The Human Element: How Parisians Eat Today

Paris’s food culture isn’t just about what’s cooked—it’s about how it’s eaten. And like everything in this city, it’s a paradox. On one hand, Parisians have an unparalleled appreciation for quality, craftsmanship, and seasonality. On the other, they can be blinded by status, obsessed with trends, and sometimes too willing to let tourists be fed overpriced mediocrity.

Paris is home to France’s wealthiest and most powerful, a crowd that follows names and prestige as much as it does genuine culinary skill. It’s also a city where international influence has shaped palates, with chefs and diners alike drawing inspiration from global food cultures and high-end culinary pilgrimages around the world. The best restaurants in Paris aren’t just French anymore—they are shaped by Japanese precision, Nordic minimalism, and a deep respect for international technique.

At the same time, social media has altered the way Parisians eat. A city that once prided itself on slow, considered meals is now just as susceptible to TikTok-driven food fads and Instagrammable plates as anywhere else. A name can carry more weight than a taste, and suddenly, a good restaurant has a three-month waitlist—not because the food is flawless, but because someone declared it “the place to be.”

And then, of course, there are the tourists. Millions of people visit Paris each year, eager to experience the legendary food culture but often unable to distinguish a true brasserie from a tourist trap. This demand has fueled a proliferation of subpar restaurants—the kind that serve frozen confit de canard at an inflated price, banking on the fact that their customers won’t know any better.

Yet, despite all of this, the core of the Parisian way of eating remains intact. The people who truly care still seek out the best produce, the best chefs, and the best dining experiences. Whether it’s an old-school bistro with a perfect roast chicken or a three-star restaurant redefining what French food can be, the essence of dining in Paris is still about one thing: respect for food and the craft behind it.

Parisian Eating Habits: The Fundamentals Still Hold

• Markets Before Meals – The best Parisian cooks don’t just buy food; they hunt for the best ingredients, debating with cheesemongers, sniffing melons at the market, and choosing a baguette with the right crust-to-crumb ratio.
• A Love for Seasonality – Parisians still respect the natural cycle of food. You won’t find strawberries in winter or oysters in summer—menus shift with the seasons, because that’s how the best food is made.
• An Appreciation for Simplicity – While haute cuisine still thrives, the real Parisian food experience is a plate of perfectly cooked roast chicken, a salad of fresh market greens, or a creamy slab of Brie with a crusty baguette. Because when the ingredients are perfect, you don’t need much else.

Paris may be a contradiction of tradition and trend-chasing, but at its heart, it is still a city that worships great food.

So, What Cuisine is Paris Best Known For?

Paris is best known for elevated French cuisine, rooted in local terroir and shaped by centuries of culinary innovation. From the rustic stews and roasts of the past to the refined haute cuisine perfected by legendary chefs, Parisian food is about taking simple, high-quality ingredients and transforming them into something extraordinary.

The city is home to timeless bistro classics like oeuf mayo, onion soup, and croque monsieur, alongside artisan-made bread, cheese, and pastries that define the French gastronomic experience. It’s where traditional dishes—like pot-au-feu, bouchée à la reine, and jambon-beurre—have been refined over generations, and where modern chefs from around the world push the boundaries of French cooking, making it a true global food capital.

But here’s the thing: you can’t just rely on a list to eat well in Paris. The city is full of tourist traps selling overpriced, mediocre versions of these dishes. If you want to experience real Parisian food—the way locals do—then you need someone who knows where to take you.

👉 Book a Paris Food Tour with me and experience the best of Parisian cuisine firsthand. We’ll eat like the locals, visit the best food spots, and uncover the real stories behind the dishes that make Paris the food capital of the world.

🔗 Book your food tour now!

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Chef Tris

Food Tour Guide

From the bustling streets of Paris to the heat of a professional kitchen, my life has always revolved around food. A Brit who moved to France at 16, I trained as a chef in a Parisian palace kitchen at 18 and have spent decades cooking, eating, and living like the French.

By day, I run kitchens and events, but Eat Like The French is my side hustle—a way to share my passion for French food through writing and food tours. After a detour into tech recruitment, I returned to what I love most: cooking and storytelling—one dish, one tour, and one bite at a time.

What’s your favorite simple-but-perfect Parisian dish? Let me know in the comments! 🍷🥖

Footnote

This article and its research were massively enriched by the book On va déguster Paris by François-Régis Gaudry—an essential deep dive into the culinary DNA of the city. If you want to geek out on Parisian food history, ingredients, and legendary addresses, it’s a must-read.

That said, despite the depth of this article (and its length!), it is still just a snapshot of Paris’s ever-evolving culinary landscape. Food in Paris is constantly shifting, shaped by tradition, innovation, immigration, and trends. And while I’ve spent over a decade cooking for thousands of French people and eating my way through this city, I still wouldn’t dare claim to know exactly how the “typical Parisian” eats—because Parisian food culture is as diverse and contradictory as the city itself.