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The Paris Food Passport curates a selection of the best local food stores in Paris. From classic French food (frogs, cheese, wine…) to the trendiest foods in town (crafted coffee, pastel de nata…), create your perfect Food Trip during your stay in Paris.
Gers is one of the most gourmet regions in France… It is the region where the French paradox first appeared: although the cuisine is rich and uses a lot of duck fat, the Gers people live to be old and heart-healthy. The quality of the duck meat is incredible, and Maison Tête is one of the best when it comes to meat specialties.
Foie gras is one of French gastronomy’s treasures. It is made from the liver of fattened geese and ducks with the option of added salt, pepper, Armagnac, or other spices. Foie gras can either be semi-cooked or preserved in terrines, jars or tins.
Jam consists of fruit pulp, water and sugar. For many years, making jam was the primary method to preserve soft fruits for long periods due to the quantity of sugar used. Jam making became popular in France when sugar beet was discovered in the 19th century.
France easily tops the list when it comes to wine drinking. On average, French people drink 1.3 glasses of wine a day ! But that does not mean we know a lot about wine. In 2014, a survey showed that 71% of the French population recognize they did not know a lot about wine…
This cake is a real blessing. Its meltingly-soft meringue and delicious topping has converted many people. It consists of two meringues held together by whipped cream and a pinch of chocolate shavings - this cake is a lot lighter than it looks!
This delicious candy is one of the specialties of Provence. Candied melons and oranges are mixed with almond paste. The mixture is laid on a layer of feuille d'hostie (the thin wafer the catholic host is made of) and topped with royal icing.
Virgin olive oil has been produced in the Provence region of Southern France for centuries. In this sunny part of France, around a hundred varieties of olives are available. The way the olives are picked and prepared greatly influences the taste of the final product. The different tastes of olive oils depend on the time when the olive is picked and pressed.
Comté cheese is described as a pressed, cooked cheese. It has a particularly subtle taste and is loved by the French. Its taste will depend upon the time of the year it was made, how long it was allowed to mature, the quality of the milk used, and many other factors. Produced mainly in the Jura region of France, it is left to mature between 4 and 36 months.
Situated in North-West France, Britanny is famous for a number of culinary specialties such as crepes, Kouign-amann and butter biscuits. The latter are made with salted butter, which give them a very special taste. The biscuits usually come in two different forms : galettes, thin and compact, and palets, which are thicker and even more delicious.
This little cake has been awarded the best chocolate cake of France ! Le Fondant Baulois is 100% homemade and uses only high-quality ingredients, with no additives or preservatives. Despite this fact, it can be kept at room temperature for up to 3 weeks !
Cookies aren’t the first thing that come to mind when discussing French food. This pastry is internationally famous but still, it can be difficult to find authentic ones made with love by passionate artisans. In Paris, locals trust the secret cookies of Jean Hwang Carrant, an American woman who has been living in Paris for 25 years !
One of Paris’ best kept secrets for chocolate, this tiny shop is a real gem. Only a few chocolate shops make their own chocolate from bean-to-bar, and the difference is real ! Andrès personally roasts and processes the cocoa beans he selects during his travels.
Made from the seeds of the mustard plant, this is one of the most famous condiments in France. The sauce may not have been created in France, but Dijon in Burgundy is known for its special mustard that uses verjuice from unripe grapes. The name « Moutarde de Dijon » is not protected, however, and can be used for any mustard.
This iconic French alcohol is often associated with many famous and esteemed artists such as Edouard Manet, Vincent Van Gogh and Paul Verlaine. The green, anise-flavoured spirit was banned in 1915 for its alleged effects but was re-established in 2011.
Waffles are one of the oldest treats in Paris. During the 13th century, waffle makers were selling their products on the streets of Paris or at the church doors on Sundays. Originating from North of France and Belgium, there are many types and recipes for waffles.
Frog legs are perhaps the biggest cliché in the world of French food ! Although French people are often called “froggies” around the world, they are actually not used to eating them. Did you know that only 55% of the French population have tried frog legs ?
Not many people know that tea can be brewed in cold water despite the fact that this technique releases wonderful flavors. Using room-temperature water to brew tea allows all the flavors and properties associated with the plants, flowers, spices and fruits to be extracted gently.
Éclairs are one of the most common pastries in France. Available only in chocolate and coffee flavours for a very long time, nowadays they are wonderful creations combining a host of flavours. A real feast for the eyes and taste buds ! This pastry was not called éclair to start with! Its former name, the 'duchess' bread', appeared at the beginning of the 19th century.
Initially, macarons looked nothing like they do today! The original 'maccherones' were small Italian dry cookies made from egg whites and almonds. However, in the 19th century a pastry chef experimented with the idea of binding two macarons with jam or pastry cream. This is how the Parisian macaron, which is extremely popular today, was born.
Ok, this one is not French but Portuguese. But if you want to eat like a Parisian, this is definitely a must-do ! Invented by Christian nuns in the 19th century in Belem, a small town close to Lisbon, the pasteis de nata is currently trending in Paris. It is a small egg pastry tart topped with cinnamon or sugar.
Corsican pork products have enjoyed such a success in the past few years that their production is no longer limited to the Corsican island. Nowadays, it is estimated that only 10% of this product is made using the famous Porcu Nustrale, the 100%-Corsican black pig.
In France, cheese is a serious matter. Almost half of French people eat cheese daily ! With more than 1,200 existing cheeses in the country, it’s hard to get bored of cheese! One of our favorites is the Beaufort from Savoy. It is produced exclusively from unpasteurized cow’s milk from the French Alps. The cows graze in the high Alpine pastures imparting a unique grassy, flowery aroma to the cheese.
France is home to 16 of the world’s 22 wine-growing regions. Even more impressive, 17 out of the 22 French regions - Bordeaux, Loire Valley, Bourgogne, Alsace, Corsica, Rhône - produce wine ! One can easily get lost in all the wine appellations - even French people.
Savoy is the best region in France for cheese. Savoy cows feast on delicious alpine pastures which give their milk its fantastic taste. Reblochon, Beaufort, Abondance, Emmental… Savoy is a paradise for cheese lovers! The first cheese made in this region was Tomme de Savoie, a mild and semi-firm cow’s milk cheese.
We can finally drink good coffee in Paris! Parisian cafés are world-famous. However, the coffee they serve poorly reflects the city’s reputation. Fortunately, new craftsmen and roasters worked hard to give coffee back the place it deserves.
Olive oil expert
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The products included and speak with the artisans
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After booking the Food Passport, you will receive an email indicating where and when you can pick it up.
« A very fun way to discover Paris ! We will recommend it to all our friends. »
« The selection is so great. We learned so much about French Food and Paris »
« Awesome Food Trip in Paris, it was literally the highlight of our trip. »
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