To 10 foodie things to try in paris.

Top 10 foodie things to try in Paris
By Carolyn Boyd
Discover the top 10 foods you need to try when you visit Paris. Our favourite foodie picks
will take your trip from ordinary to outstanding in 10 plates.
Take a stroll down the Champs-Élysées and plan your ultimate gastronomic tour of Paris.
The French foodie capital is bursting with world-famous cocktails, hearty steaks and
delicate pastries, so take your tastebuds on the trip of a lifetime with our insider picks of
the best French fare on offer.
10 must-try foods to eat in Paris

1. Steak frites
   Steak on a plate with green beans, pepper sauce and chips on table with cutlery
   For the quintessential bistrot dish, steak frites, head to one of Paris’ atmospheric French
   brasseries, complete with brass fittings, linen table cloths (red gingham optional) and
   smart, aproned waiting staff.
   These restaurants are so integral to the city’s dining scene, even multi-Michelin-starred
   chef Alain Ducasse has opened one: Champeaux in Les Halles. Choose your cut of beef,
   your ‘cuisson’ (order 'à point' for medium-rare) and a sauce, be it béarnaise or peppercorn,
   and crunch those crispy frites with a side order of squeaky haricots verts.
2. A cocktail at the Bar Hemingway
   Paris’ most famous bar is tucked away inside The Ritz and celebrates the life and work of its
   most famous barfly – Ernest Hemingway. Try a sublime cocktail mixed by legendary British
   barman Colin Field, who has run the bar since 1994.
   His two signature cocktails are The Serendipity, which mixes calvados with fresh mint,
   sugar, ice and champagne. His other speciality is the Clean Dirty Martini, which features a
   frozen cube of olive juice at its centre. You’ll have to guess the other ingredients, Colin says
   he is taking the recipe to his grave.
3. Macarons
   Macaron selection in box
   Until supreme patissier Pierre Hermé reinvented the small, smooth meringues filled with
   ganache, they were a fairly unassuming item in the extensive range of French patisserie,
   coming in just four flavours, vanilla, chocolate, coffee and raspberry.
   Hermé took these colourful treats to another level, however, with flavours such as lemon,
   orange blossom and Corsican honey (this is called the Jardin de l’Atlas) and rose, lychee
   and raspberry (the ‘Ispahan’). For those who like one flavour only, his ‘Infiniment’ range
   takes one ingredient – lemon, chocolate, coffee and many others – and uses it to create
   different layers of flavour in one macaron.
4. Israeli food
   The French aren’t known for embracing the cuisine of other cultures but Paris is currenlty
   undergoing a gastronomic revolution and the focus of many chefs is Israeli food.
   For the best seat in the house, grab a stool at the kitchen counter and enjoy the chefs’
   theatrics as they serve dishes, sing and knock back shots of cucumber and mint-enhanced
   absinthe.
5. Choucroute
   This brasserie staple originally hails from Alsace, the border region in eastern France, but it
   came to the French capital at the end of the 19th century when the region was annexed by
   Germany and refugees fled to Paris. Choucroute is the French word for sauerkraut, a huge
   serving of white cabbage cooked in riesling, duck or pork fat, with herbs and garlic and
   topped with sausages and pork knuckle.
   It’s the perfect dish to share between two and at Bofinger (which boasts stunning art
   nouveau décor and a glorious stained glass atrium) .
6. Cedric Grolet’s Patisserie
   Is it really an orange? As you slice into its shell, you soon realise patissier Cedric Grolet’s
   extraordinary desserts are something very special – this is actually mousse filled with
   mandarin and timut pepper compote. At just 32 years old, Grolet has established a world-
   wide following (mostly thanks to his Instagram account) for his fruit desserts, which look
   every bit like the real thing.
   Each one takes around a week to complete, from the outer shell made with cocoa butter, to
   the mousse and compote inside.
7. A baguette
   Baguette selection in basket
   French President Emmanuel Macron recently called for the French baguette to be given
   UNESCO status but many Parisian bakers have already ordained their baguettes with a
   superior status. An annual competition to find Paris’ best baguette (official title: Grand Prix
   de la Baguette Tradition Française de la Ville de Paris) has been running since 1994.
8. Jacques Genin chocolates
   Selection of chocolates
   While the internationaly-famous Ladurée and Pierre Hermé carve out their global
   operations, the chocolatier of choice for discerning Parisians is Jacques Genin.
9. Coffee (or tea)
   Flat white with heart shaped foam
   ‘Un café’ used to mean just one thing, a bitter espresso consumed alongside a Gauloise
   cigarette (possibly while contemplating existentialism) but over the last few years Parisians
   have embraced a new generation of good coffee, where beans are carefully chosen, roasted
   and brewed. Taste it in the surrounds of one of Paris’ trendy coffee shops, many of which
   have sprung up near the hip Canal Saint-Martin or The Marais districts.
   It’s not all about the flat whites and latte art, however. Tea (or thé) predates the coffee
   trend with elegant salons de thé attracting a well-heeled clientele to try such brands as
   Mariage Frères or Dammann Frères – but before you come over all English, these are
   consumed without milk.
10. Rhum baba
    This dense cake with rum and vanilla cream dates from the 18th century and owes its place
    in French culinary history to King Stanislas of Poland, who was exiled in Lorraine. The king
    had fond memories of raisin brioches served with Tokaji wine and so charged his chef,
    Nicolas Stohrer, with the task of recreating the dish, which he named rum baba in keeping
    with his passion for the Arabian Nights stories.
    When Stanislas’ daughter Marie married King Louis XV, Stohrer relocated to Paris and
    opened his own bakery, and the rum baba’s Parisian future was sealed. Chef Alain Ducasse
    adores the dessert and it's a signature dish in many of his Parisian restaurants.