30 Foods You Have To Try In Paris

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Paris is a city that feeds the soul, and quite literally, the stomach. Wandering its arrondissements is as much a culinary adventure as it is a cultural one. From flaky pastries in the morning to hearty bistro classics for dinner, and delicate sweets anytime, there’s an endless menu waiting to be explored. Eating here isn’t just about sustenance; it’s a way of life, a daily ritual enjoyed with appreciation.

Getting lost in the city’s food scene is one of the greatest joys of visiting. Every corner seems to offer something delicious, whether it’s a bustling market, a tiny patisserie window, or a classic neighborhood brasserie. Prepare to indulge your senses and discover why French cuisine, particularly Parisian fare, holds such a special place in the world’s heart. Let’s dive into some of the absolute must-try bites you’ll encounter.

Croissant

The simple croissant is perhaps the most famous Viennoiserie you’ll find in Paris, a buttery, flaky crescent of laminated dough. A good one should shatter slightly when you bite into it, revealing airy layers within. It’s the quintessential Parisian breakfast staple, often enjoyed simply on its own or dipped into coffee.

You’ll spot croissants everywhere, but head to a proper boulangerie for the real deal, especially one with ‘Artisan Boulanger’ on the sign. Many Parisians grab one on their way to work. Go early in the morning when they are baked fresh and often still warm – it makes all the difference.

Pain au Chocolat

A close relative of the croissant, the pain au chocolat uses the same laminated dough but wraps it around one or two sticks of dark chocolate. It’s another breakfast and goûter (afternoon snack) favorite, especially popular with children. The slight bitterness of the chocolate perfectly complements the rich, buttery pastry.

Like croissants, these are best from an artisan boulangerie. Trying one fresh from the oven is a small but unforgettable Parisian pleasure. Many bakeries offer slightly different versions, some with more chocolate, others flakier, so it’s fun to sample them as you explore different neighborhoods.

Baguette

The iconic long loaf of French bread, the baguette, is a symbol of France itself. Characterized by its crisp crust and soft, chewy interior (the mie), it’s incredibly versatile. Parisians buy them fresh daily, often carrying them home unwrapped under their arm.

A true ‘Baguette de Tradition Française’ follows specific rules about ingredients and methods. Look for bakeries that participate in the annual ‘Best Baguette in Paris’ competition – the winner supplies the French President for the year! Enjoy it plain, with butter and jam, as part of a sandwich (jambon-beurre is classic), or alongside cheese and wine.

Macarons

These delicate almond meringue cookies sandwiched with buttercream, ganache, or jam are pure Parisian elegance. They come in a dazzling array of colors and flavors, from traditional (chocolate, pistachio, raspberry) to more inventive combinations. The perfect macaron has a crisp shell that gives way to a soft, slightly chewy interior.

While famous houses like ‘Ladurée’ and ‘Pierre Hermé’ are renowned for their exquisite macarons and beautiful shops, many smaller patisseries also make excellent versions. They make a beautiful gift or a delightful personal treat. Part of the fun is choosing your assortment.

Crêpes

Thin French pancakes, crêpes can be sweet (sucrée) or savory (salée – often called galettes when made with buckwheat flour). Sweet crêpes are often filled with sugar, Nutella, jam, or fruit, while savory galettes typically feature cheese, ham, eggs, or vegetables. They are a popular street food and casual meal.

You’ll find crêpe stands dotted around tourist areas and bustling streets, perfect for a quick bite while sightseeing. For a sit-down experience, seek out a dedicated crêperie. Brittany is the traditional home of crêpes and galettes, so crêperies often have a Breton theme. Try a classic complète (ham, cheese, egg) galette followed by a simple lemon and sugar crêpe.

Steak Frites

This brasserie classic is exactly what it sounds like: steak served with French fries. The cut of steak can vary (often flank, sirloin, or entrecôte – ribeye), and it’s usually served with a simple sauce, like béarnaise, peppercorn, or just herb butter (maître d’hôtel). It’s straightforward, satisfying comfort food.

Nearly every brasserie and bistro in Paris will have steak frites on the menu. Some restaurants, like ‘Le Relais de l’Entrecôte’, specialize only in steak frites, serving a set menu with salad followed by steak (they’ll even offer seconds) covered in their secret sauce. It’s a reliable choice for a hearty lunch or dinner.

French Onion Soup (Soupe à l’Oignon Gratinée)

A rich, deeply flavorful soup made from caramelized onions and beef broth, topped with crusty bread and melted Gruyère cheese baked until bubbly and golden. It’s the ultimate French comfort food, especially warming on a chilly day. The sweetness of the onions combined with the savory broth and gooey cheese is divine.

This soup is a staple on bistro and brasserie menus, particularly in traditional spots around areas like ‘Les Halles’, which was historically the central market district. Legend says it was a popular restorative dish for market workers. It’s often served in its own oven-proof crock.

Croque Monsieur

The quintessential Parisian café sandwich. It features baked or fried ham and cheese (usually Emmental or Gruyère) between slices of bread, often coated in béchamel sauce. It’s then grilled or baked until golden and bubbly. Simple, yet incredibly delicious when done well.

A Croque Madame is the same sandwich but topped with a fried or poached egg, making it even richer. You can find these satisfying sandwiches in almost any café or brasserie. They make for a perfect quick lunch paired with a small green salad.

Escargots

Snails, typically prepared with garlic, parsley, and butter (à la Bourguignonne), are a classic French appetizer. They are usually served piping hot in their shells (often in a special dimpled dish) with crusty bread for soaking up the delicious garlic butter. Don’t be intimidated – they taste earthy and are mostly a vehicle for the butter sauce.

Many traditional bistros and brasseries offer escargots. You’ll be given special tongs to hold the shell and a small fork to extract the snail. It’s perfectly acceptable, even encouraged, to mop up the leftover butter with your bread. Trying them is a rite of passage for many visitors.

Foie Gras

This controversial delicacy is the fattened liver of a duck or goose. It has a rich, buttery, delicate flavor and smooth texture. It’s often served lightly seared (poêlé) or as a cold pâté (terrine), typically accompanied by toasted brioche or pain d’épices (spice bread) and fig jam or onion confit.

Foie gras is considered a luxury food, often enjoyed during holidays or special occasions. You’ll find it on the menu at many fine dining restaurants and traditional bistros. It’s also available to purchase in tins or jars at specialty food shops (épiceries fines) and department store food halls like ‘La Grande Épicerie de Paris’.

Fromage (Cheese)

France is famous for its cheese, and Paris is a fantastic place to sample the huge variety. From soft cheeses like Brie and Camembert to hard cheeses like Comté, blue cheeses like Roquefort, and goat cheeses (chèvres), the options are endless. A cheese course (plateau de fromages) is often offered after the main course, before dessert.

Visit a dedicated cheese shop (fromagerie) for the best selection and advice. The cheesemonger can help you choose based on your preferences and let you sample. Alternatively, enjoy a cheese board at a restaurant or wine bar. Remember to eat the cheeses in order of strength, typically from mildest to strongest.

Oysters (Huîtres)

Especially popular during months with an ‘R’ (September through April), fresh oysters are a beloved treat in Paris. Served raw on the half shell, usually on a bed of ice with lemon wedges, mignonette sauce (shallots and vinegar), and rye bread with butter. They taste briny and fresh, like the sea.

You can find oysters at specialized seafood restaurants (écaillers), brasseries with seafood platters, and even at some outdoor markets. Ordering a platter of oysters and a crisp white wine, like Muscadet, at a sidewalk café is a classic Parisian experience. Look for signs advertising ‘Huîtres’ outside restaurants.

Duck Confit (Confit de Canard)

A specialty of Southwestern France, duck confit is a dish where duck legs are slowly cooked in their own fat until incredibly tender. The skin is then typically crisped before serving. It’s rich, savory, and fall-off-the-bone tender, usually served with potatoes cooked in duck fat (pommes sarladaises) or a simple green salad.

Many bistros and restaurants specializing in regional French cuisine feature duck confit. It’s a hearty, satisfying dish perfect for dinner. While originating from the Gascony region, it has become a beloved staple on Parisian menus.

Boeuf Bourguignon

A classic French stew originating from the Burgundy region. It features beef braised slowly in red Burgundy wine with bacon, onions, mushrooms, and carrots. The long cooking time results in incredibly tender meat and a rich, deeply flavored sauce.

This comforting dish is often found in traditional bistros, especially during colder months. It’s typically served with mashed potatoes, noodles, or crusty bread to soak up the delicious sauce. Making Boeuf Bourguignon is a labor of love, which makes enjoying it in a cozy Parisian bistro even more special.

Pot-au-Feu

Considered one of the most traditional and quintessential French family dishes, Pot-au-Feu translates to ‘pot on the fire’. It’s a simple, hearty boiled dinner, usually involving beef (often cheaper cuts that become tender through long simmering), root vegetables like carrots, turnips, leeks, and potatoes, and bone marrow.

The broth is typically served first, sometimes with croutons or pasta, followed by the meat and vegetables served with coarse salt, mustard (especially Dijon), and cornichons. Look for it on the menus of very traditional, old-school bistros. It represents rustic, home-style French cooking.

Coq au Vin

Another famous French stew, Coq au Vin involves chicken braised slowly in red wine (traditionally Burgundy) with lardons (bacon), mushrooms, and sometimes onions and garlic. The name literally means ‘rooster in wine,’ although chicken is commonly used today. The result is tender chicken coated in a rich, wine-infused sauce.

Like Boeuf Bourguignon, this is a bistro classic, perfect for a satisfying dinner. The slow cooking process melds the flavors beautifully. It’s often served with potatoes or pasta. Finding a well-made Coq au Vin feels like discovering a warm hug in a bowl.

Ratatouille

A vibrant vegetable stew originating from Provence in the South of France. It typically includes tomatoes, zucchini, eggplant, bell peppers, onions, garlic, and herbs like herbes de Provence. The vegetables are usually cooked separately first, then combined and simmered together. It can be served hot as a main dish or side, or cold as an appetizer.

While it’s a southern dish, you can find ratatouille in many Parisian restaurants, especially those featuring Provençal or Mediterranean cuisine. It’s a wonderful way to enjoy seasonal vegetables and a great vegetarian option on many menus. Its bright flavors are a taste of the French sunshine.

Soufflé

A notoriously tricky but impressive French dish, made from a flavored custard base lightened with stiffly beaten egg whites. It can be savory (like cheese or spinach soufflé) or sweet (like chocolate or Grand Marnier soufflé). Baked in a special ramekin, it puffs up dramatically but deflates quickly, so it must be served immediately.

Making a perfect soufflé requires skill, so trying one at a restaurant known for them is a treat. Some restaurants even specialize in soufflés, offering a range of flavors. For dessert soufflés, the contrast between the crisp exterior and the light, airy interior is delightful.

Crème Brûlée

Literally ‘burnt cream,’ this dessert consists of a rich custard base topped with a layer of hardened caramelized sugar. The contrast between the cool, smooth custard and the warm, brittle caramelized topping (which you crack with your spoon) is the key to its appeal. Vanilla is the classic flavor.

Crème Brûlée is one of the most common and beloved desserts found on French menus, from casual bistros to fine dining establishments. A good Crème Brûlée should have a custard that is smooth and creamy, not too firm, and a sugar topping that is evenly caramelized and shatters easily.

Tarte Tatin

A famous upside-down caramelized apple tart. Apples are caramelized in butter and sugar in the pan before the pastry crust is placed on top and the whole thing is baked. It’s then inverted before serving, revealing the beautifully caramelized apples. It’s often served warm with crème fraîche or vanilla ice cream.

Legend has it that the Tarte Tatin was created by accident by the Tatin sisters at their hotel in the Loire Valley. You’ll find it on many dessert menus in Paris. The combination of tender, deeply caramelized apples and flaky pastry is hard to resist.

Mille-feuille

Meaning ‘thousand sheets’ or ‘thousand leaves,’ this classic pastry is made of layers of thin puff pastry alternating with layers of pastry cream (crème pâtissière). The top is traditionally glazed with icing in a marbled pattern or simply dusted with powdered sugar. The textures – crisp pastry and smooth cream – are key.

You can find mille-feuille in most patisseries. It can be a bit messy to eat gracefully, but it’s worth it! Look for one where the puff pastry looks golden and well-risen. Some modern patissiers create innovative flavor variations, but the classic vanilla is always a winner.

Éclair

An oblong pastry made with choux dough (the same dough used for profiteroles and gougères), filled with cream (usually pastry cream or whipped cream) and topped with icing. Classic flavors are chocolate and coffee, but modern patisseries offer a huge variety of creative fillings and toppings.

Éclairs are a staple in Parisian patisseries. They are elegant yet satisfying. Some shops, like ‘L’Éclair de Génie’, specialize entirely in éclairs, showcasing them like jewels with vibrant colors and unique flavor combinations.

Saint-Honoré

Named after the French patron saint of bakers and pastry chefs, the Saint-Honoré is an elaborate dessert. It consists of a puff pastry base topped with a ring of small cream puffs (profiteroles) dipped in caramelized sugar. The center is then filled with light pastry cream, often Chiboust cream (pastry cream lightened with meringue).

This is a more complex, showstopper pastry often found in high-end patisseries. It showcases several pastry techniques and is as beautiful to look at as it is delicious to eat. Trying a slice is a luxurious indulgence.

Paris-Brest

Another choux pastry creation, the Paris-Brest is shaped like a wheel or ring, supposedly inspired by a bicycle race between Paris and Brest. The ring of choux pastry is sliced horizontally and filled generously with praline-flavored cream and often dusted with powdered sugar and slivered almonds.

This rich, nutty dessert is a classic found in many patisseries. The combination of the light choux pastry and the intensely flavored hazelnut or almond praline cream is addictive. It’s less common than éclairs but deeply loved by those who know it.

Galette des Rois

Meaning ‘King Cake,’ this special tart is traditionally eaten during Epiphany (January 6th) and throughout the month of January. The most common version in Paris is made with puff pastry filled with frangipane (almond cream). A small charm (fève) is hidden inside, and whoever finds it in their slice becomes ‘king’ or ‘queen’ for the day.

During January, you’ll see Galettes des Rois in every boulangerie and patisserie window, often sold with a paper crown. It’s a fun tradition to partake in if you’re visiting during that time. Sharing a galette with friends or family is a cozy winter ritual.

Chocolat Chaud (Hot Chocolate)

Parisian hot chocolate is often different from what you might be used to. It’s typically thick, rich, and intensely chocolatey, almost like melted chocolate pudding, rather than watery or overly sweet. It’s made with high-quality dark chocolate and milk or cream.

For a truly decadent experience, visit historic cafés like ‘Angelina’ or ‘Les Deux Magots’. ‘Angelina’ is particularly famous for its ‘L’Africain’ hot chocolate, served with whipped cream on the side. It’s a luxurious treat, especially on a cold day after visiting nearby museums like the Louvre.

French Wine

No culinary exploration of Paris is complete without wine. France produces an incredible variety, and in Paris, you can find wines from all regions. Enjoying a glass of wine with lunch or dinner, or at a dedicated wine bar (bar à vin), is part of the Parisian lifestyle.

Don’t be afraid to ask for recommendations. House wines (vin maison or vin du patron) in carafes are often excellent value and pair well with typical bistro fare. Explore wines from regions like Bordeaux, Burgundy, the Loire Valley, or the Rhône. Many wine bars offer flights or selections by the glass, allowing you to sample different types.

Kir Royale

A classic French apéritif, perfect for starting a meal or celebrating a special occasion. It’s made by pouring a small amount of crème de cassis (blackcurrant liqueur) into a flute glass and topping it up with Champagne. The result is a festive, bubbly, slightly sweet pink cocktail.

A regular Kir is made with white wine (typically Aligoté from Burgundy) instead of Champagne. Many bars and restaurants offer both versions. It’s an elegant way to begin an evening in Paris.

Steak Tartare

Raw, high-quality beef, finely chopped or minced, seasoned with ingredients like onions, capers, parsley, Worcestershire sauce, and often served with a raw egg yolk on top. It’s typically accompanied by French fries or toast points. It might sound adventurous, but when prepared well with fresh ingredients, it’s delicious and flavorful.

You’ll find steak tartare on many traditional bistro menus. Often, the waiter will mix the seasonings in for you at the table, or they might bring the components separately for you to mix yourself (‘aller-retour’ means lightly seared on both sides, if you’re hesitant about fully raw). Only order this dish at reputable establishments that you trust.

Mousse au Chocolat

A light and airy yet intensely chocolatey dessert made from chocolate, eggs, sugar, and sometimes butter or cream. Beaten egg whites give it its characteristic foamy, ‘mousse-like’ texture. It’s a simple but deeply satisfying end to a meal.

This classic dessert is found everywhere, from humble bistros to upscale restaurants. Some places serve it in individual pots, while others might bring a large bowl to the table and scoop a generous portion onto your plate. A good chocolate mousse is pure, unadulterated chocolate bliss.