Top Food in Paris: Famous French Dishes You Can’t Miss
Believe it or not, other than French onion soup, there technically is no such a thing as “Parisian” cuisine, even though the food in Paris is considered some of the finest in the world.
Rather, Paris functions as a best-of gathering spot for all the most beloved types of French cuisine.
Many travelers to France have heard the names of certain dishes — but they aren’t exactly sure what they are, what’s in them, or when and where to order them.
I’ve compiled a virtual tasting menu of all the top types of food in Paris, so that when you peruse the menu, you’ll know exactly what you’re ordering.
Who Am I?
Hi! I’m Cassie, a certified Paris Travel Expert & Itinerary Designer. I help independent travelerssave time and eliminate overwhelm with customized point-to-point travel itineraries.
I know how important it is for travelers to make cultural connections by sampling the local cuisine. Which is why, among the many other things my itinerary planning service takes care of, I make dinner reservations at authentic restaurants where these foods can be tasted.
Appetizer – L’Entrée
Like almost everywhere in Europe, Parisians find rushed eating to be unpleasant and uncouth. So settle in and get used to savoring every course.
Escargots refers to a few species of edible land snails, most often prepared with garlic, butter, herbs, chicken stock, or wine.
Foie gras is made from the liver of a specially-fattened goose or duck. It is rich, buttery, and surprisingly delicate.
Crudités (always plural) is the French term for raw vegetables served with any one of a variety of dipping sauces or vinaigrettes. (So yes, when you’ve picked up a veggie platter at Costco for your office party, you’ve ordered crudités.)
As mentioned above, soupe a l’oignon is one dish that is considered Parisian. This one features caramelized onions, seasoned bread or croutons, and the top smothered in melted, perfectly broiled cheese.
Salads – La Salade
The French have historically eaten their greens after the main course and before dessert — but today, any time of day is great for a delicious salad.
Salade niçoise originated in the southern city of Nice. It is most commonly made of greens, tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, and drizzled with olive oil or sometimes a vinaigrette. Some versions include diced potatoes or cooked green beans, though staunch traditionalists argue (yes, the French argue about salad) that only raw veggies should be used.
Salade au chevre chaud is a personal favorite of mine and can be found all over Paris with many delicious variations. This salad combines small slices of French bread, topped with hot goat cheese, nestled on a bed of greens. Sometimes you’ll find added roasted nuts, raw veggies, or crumbled bacon or ham.
Cassie’s Tip: Paris offers some of the most beautiful picnic spots, and a to-go salad from a traiteur is one of the best ways to enjoy this fresh food in Paris.
Dishes / Main Course – Le Plat Principale
For the French, food is a source of life and pleasure. It is all about richness, beauty, flavor, and deep enjoyment.
Long a favorite in French bistros, boeuf bourguignon is beef braised in red wine (usually a Burgundy, hence the name), and slow simmered in beef stock with carrots, onions, garlic, and herbs, and then garnished with pearl onions, mushrooms, and bacon.
Confit is a way of preparing meat — usually goose, duck, or pork — and confit de canard is a salt-and-herb-preserved whole duck that is then cooked in its own fat at a low temp, sometimes for up to ten hours, until it is meltingly tender. The fat from the duck is often used to roast potatoes, which is a delectable treat, as well.
With a preparation similar to boeuf bourguignon, Coq au vin is chicken braised in wine (the type of wine varies by region) and lardons (pork fat), and simmered with mushrooms, onions, often garlic, sometimes brandy, and other vegetables like carrots or celery.
Escalope normande hails from the Normandy region of France. Escalope is a boneless cut of meat that has been thinned and tenderized, usually with a mallet. The sauce combines apples, mushrooms, brandy, and cream for a rich, comforting, satisfying dish.
Poulet roti is the classic French roast chicken — stuffed with herbs and lemon quarters, drizzled with melted butter for a deliciously crispy skin, and often served with roasted veggies, baguette, and salad.
Like escargots, steak tartare is a food in Paris that comes with its own very French reputation. This is raw ground beef, sometimes with onion or herbs mixed in, and often served with a raw egg yolk. My encouragement is to try it at least once. It’s surprisingly delicious!
Cheese – Le Fromage
France is dedicated to its high-quality cheeses. You can’t do a tour of food in Paris without sampling some of their more famous varieties!
Chevre is made from goat’s milk and is also a personal favorite. Though it can be hard, the more well-known types are soft and creamy with a tangy, bright, tart flavor.
Ripened only in limestone caves in Southern France, Roquefort is a soft blue cheese with a stroooooong flavor, made from ewes’ milk.
Brie is a soft cow’s milk cheese, named after the region from which it comes. It is buttery, creamy, and quite mild.
Camembert is similar in texture to brie, though even creamier, and it has a slightly stronger and more sour taste.
Cassie’s Tip: Love cheese? Check out my article detailing even more types of French cheese and the one on French cheese eating etiquette.
Dessert – Le Dessert
What experience of food in Paris would be complete without dessert?
The absolute classic, of course, is crème brûlée. This is sweet, rich custard cream with the very top caramelized to give a roasty-burnt-sugar crunch.
Mousse au chocolat has only a few simple ingredients, but the velvety-smooth chocolate goodness is world-famous for a reason.
Invented by mistake in the late 19th Century in the Loire Valley south of Paris, tarte tatin is an upside-down apple tart brimming with rustic goodness.
Profiteroles are cream puff (choux) pastries filled with ice cream. Need I say more?
Fondant au chocolat is a small chocolate cake, served hot, with ice cream alongside. Invented in 1981, it’s actually quite a new dessert. Unlike a molten chocolate cake, it doesn’t have a melted center; it just contains so little flour — and so much chocolate and butter — that it melts on the tongue.
Planning a trip to Paris? Join the Paris Travel Tips & Itinerary Planning Facebook Group where you’ll find more advice and tips for making the most of your trip to the City of Lights.
Pastries – Pâtisseries
Pastries figure heavily into Parisian culinary enjoyments, and understandably so.
An eclair is an oblong choux pastry filled with cream and usually topped with chocolate icing.
Macarons are meringue-based sandwich cookies made with almond flour and often come in a variety of cheerful colors.
Mille-Feuille is my personal favorite — alternating layers of puff pastry (its name means “thousand layers”) and pastry cream. Flaky, buttery, airy, and creamy.
A breakfast favorite paired with a delicious cup of coffee, croissant au chocolat is a classic French croissant with dark chocolate pieces rolled inside.
Named after a popular bicycle race, the Paris-Brest is a wheel-shaped pastry made from cream puff dough, filled with hazelnut cream, and topped with sliced almonds.
Making the most of the food in Paris!
Paris is a city made for culinary sampling. The endless variety, plus the wide availability of high-quality food at reasonable prices, makes Paris the perfect place to explore.
With a custom-designed itinerary, I can also help you select the best restaurants based on where you are in the city and what you’d like to experience. Best of all? We can make reservations in advance, so all you have to worry about is arriving good and hungry.
SAVE TIME. AVOID FRUSTRATIONS. EXPERIENCE A BETTER VACATION.
Paris, London & Rome Certified Travel Expert
& Itinerary Designer
Hi, I’m Cassie! Here at Montage Travel, I’m crafting custom itineraries for independent travelers who want to make the most out of their valuable vacation time in Europe’s big cities (who wouldn’t?).
My mission is to ensure travelers like you save time on planning and experience frustration-free trips with a well-optimized itinerary. Each and every itinerary I create is made from scratch and tailored specifically to your interests, travel pace, and preferences. An optimized itinerary and practical travel advice go hand-in-hand and are essential factors that will determine how much you will enjoy your vacation. Equipped with your own itinerary, you’ll see more by visiting sites during less crowded times, you’ll know which museums are best explored independently and which are enriched by visiting with a guide, and you’ll avoid getting lured into a tourist trap restaurant that will cost you more and be less authentic than the restaurant I’ll point you towards just down the street that caters mostly to locals.
Travel with confidence. Itineraries include unlimited revisions and unlimited 1-on-1 travel advice.
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