What To Eat In Paris
Paris is my favorite city in the world. There are so many
things to eat in Paris that it would take years to be able to experience them
all. While overwhelming, it’s good to go
in with some sort of a plan otherwise you may miss out on favorites and end up
eating mediocre meals (yes, even Paris has bad food).
It would be fair to say that food is my main focus when I
travel. After my flight and lodgings are booked, I usually have a list of foods
I want to try and restaurants I want to visit.
Because I feel I don’t have enough time or money to try everything on my
list, I’ve learned to prioritize. I try
to experience foods that can only be found in whatever location I am in or are
just done the best there. I want to eat
things that allow me to take in the moment and remind my taste buds there is no
where else in the world I could have that experience.
This list of my favorite foods to eat in Paris. The list is
not exhaustive and I update it with every trip.
If you feel I am missing anything, please let me know! I love to
discover new-to-me places that I can add to my ever-growing list.
What to eat in Paris
Croissant: Ble Sucre
The first time I visited Paris, I received a message from a
friend who said,"You have to have a chocolate croissant in Paris!" I
did a search for "croissant" and the nearest patisserie and Ble Sucre
came up in search after search. Yes, Virginia. I will attest that the best
croissants from from this place. At first, I was worried, because I passed at
least 8 other boulangeries with lines snaking out of the door and when I arrived
at Ble Sucre, there was not one. By the time I'd made my purchases (I got some
rose marshmallows, too) there was a line wrapping around the front and out of
the door. Butter croissant is what you want, but anything else from here will
be the best you've had as well.
Macarons: Pierre Hermé
I never had a macaron until I had one at Pierre. I mean, I
had--I'd gone to Laduree (the Target of French macarons)--the pastel awnings and beautiful storefronts are
inviting and popular, but Pierre is where the real players go to play. Like a
fashion designer, Pierre issues a new line of macaron flavors and other
confectionery items in limited release. There are multiple standalone locations
in the city and outlets inside big-box stores and pharmacies. These macarons
and classic pastries like the Ispahan (croissant, macaron) will blow your mind.
The boutique on St. Germaine-des-Pres is the flagship. Go there. Go change your
life.
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| Macaron et cafe |
Falafel: L'As du Fallafel
I spent one day strolling through Paris, stopping into every
single bar I saw to order Aperol Spritzes (that are advertised on EVERY.
SINGLE. BILLBOARD) and commenced to get drunk on them. After an entire day of
drinking, I thought it would be a good idea to hop on a bus in search of the
best falafel in town. It was a race against time, because they close at midnight
and my metró card expired at midnight and it was already 10:30 p.m. Well, I
made it! And then I got lost. Found myself in BFF (bum f*ck France) holding my
falafel in one hand and my dreams in the other. I did make it back safe and
sound to my hotel and continued to munch and dip into my falafel. This was the
not the best falafel I've ever had, but it was definitely the most flavorful
and full of vegetables as well as the fried chickpea and parsley fritters also
known as falafel. You can get it with or without harissa, a spicy red pepper
condiment. GET THE HARISSA. It was not as spicy as I expected it to be but it
was flavorful. I can't say I would have liked the pita without it. BE ON
NOTICE: This is a tourist trap and it's crowded and busy. Order from the window
for faster service. That is, if you don't mind walking around holding your
(falafel) balls in your hand.
Duck: anywhere
Duck is to France as chicken is to the United States. Duck
is the preferred fowl of choice on menus. In the U.S., duck is a delicacy and
very expensive. It's not uncommon to pay +$25 for a plat du jour of duck at a
fine dining restaurant. Casual restaurants rarely even have it on special.
Because of those facts alone, if you see duck on a menu--get it. Most prices
were 9-14 euros, which equates to $11-$17. And it's prepared better in France,
too. No tough, fatty skin to peel away, no visceral, glistening pieces of
flesh. The skin is always crisp and the meat done to temp (of your choice, of
course--I always order mine medium rare in France).
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| Perfect duck breast with mashed potatoes garnished with parsley and pomegranate seeds |
Bistro: steak frites
To me, steak frites is a quintessential French dish. Dining at a neighborhood bistro is the quinesstential French experience. Whether it's for an espresso, a glass of wine or a quick meal, the bistro is the place to go. And you should definitely go for steak
and french fries. Whether it be a cut of steak (entrecote, filet, porterhouse,
steak hache [hamburger]) and the starchy fingers of the Devil, it's a must
have. There are numerous lists of the best places, but nearly every bistro and
cafe sells it, so if the price is right--try it!
 |
| Steak frites from Verse Toujours--excellent place |
Croque madame/monsieur
Enough said. I don't feel like I have to elaborate on why you should try one in Paris. I will say, the one pictured below was not very good and it was too expensive to be made on cheap bread. But that side salad was over-the-top fresh and flavorful.
Hot Chocolate: Cafe La Flor
I explain here why hot chocolate in Paris is like none other.
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| This is a photo of espresso, but the hot chocolate looks similar |
Crepes
Crepes were on my to-do list. I ate crepes stuffed with everything from sliced Bresse duck to orange segments from Seville. The thin, pancake-like sheets were spread thin on large, hot round griddles with a crepe spreader, a utensil similar to a rake with no tines, and cooked slowly to golden perfection. I watched a street cart vendor hand squeeze real lemon juice onto the crepe palette. He carefully and quickly scraped off the seeds and the thin wisps of caramelized crepe batter that had escaped down the sides of the griddle. He placed cold, whole pats of butter on top. I watched the butter melt slowly into the crepe. He flipped and folded the crepe into a triangle and I continued to watch the butter and lemon juice bubble and caramelize while the crepe became a toasted pale bronze. A dance and a work of art all in one.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
"Starchy fingers of the devil" - fantastic! And I adore the fact that you got yourself drunk on Aperol Spritzes! Brava!
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