To eat typically French but more precisely Parisian we offer you the menu below consisting of a starter, a main course, cheese and a dessert. It's up to you to make your choice ... or not !




  • The baguette : It is in the process of being registered in the Intangible Cultural Heritage of Unesco, it is the star of all the French tables : the baguette of bread. The precise origin of its elongated shape is unknown. It perhaps came from the bakers of Napoleon I so that the baguette is easier to carry for the soldiers, or maybe its shape could also find its origin from the Viennese bread and a law prohibiting the baker from working before 4 o'clock in the morning, because the elongated form is faster to prepare a ball. The last hypothesis would come during the construction of the metro. The building site required a lot of men, so the Breton and Auvergnat workers often came to blows. The knife being essential for cutting bread, became a weapon during fights. Fulgence Bienvenüe (site manager) then asked the baker to imagine a baguette that can be eaten without knives to be able to prohibit the weapon at the entrance to the site.




  • The gratinée des Halles : According to the Larousse gastronomique : "Then the onion soup is from Lyon, the gratiné is Parisian". It is an onion soup covered with gruyere cheese and baked in the oven. This dish was served late at night in the district of Montmartre and in the district of Les Halles to reinvigorate the revellers and fight against the hangover.


  • The bouchées à la reine : It is to regain the favors of Louis XV, that Marie Leszczynska would have invented the bouchées à la reine. Her goal was to fill a vol-au-vent of aphrodisiac dishes composed of a salpicon : sweetbreads, lamb's brains, crests and kidneys of rooster, small quenelles of poultry lamb, truffles and mushrooms, green olives and a financial sauce. The bouchées à la reine would not have had the desired effect on the king, but the recipe remained known. Since then, the recipe has been reclaimed by many chefs.




  • The croque-monsieur : The croque-monsieur appeared in a Parisian bistro boulevard des Capucines. The origin of its name remains unknown even if a legend says that the waiter would have said in the form of a joke to one of his customers that the interior of the croque-monsieur came from human flesh. It consists of two slices of sandwich bread, white ham and cheese grilled in a pan. If you add an egg to the dish on top, it becomes a croque-madame. The croque-monsieur is now a staple of Parisian bistros.


  • Shepherd's pie : It is Antoine Parmentier who through his shepherd’s pie will repopularize the potato considered at the time as vulgar and intended for animals. The potato helped to lift the population out of the famine. It's a simple dish made from mashed potatoes, minced meat or fish, an egg and onion.




  • The cheese : In the Paris region there is a different kind of cow's milk cheese with a production that will certainly go back to Antiquity. The brie cheese are the best known: of Meaux, Melun or Montereau, they seduce with their softness and their soft dough. The Coulommiers is also from the Paris region and is more like Camembert.




  • The Bourdaloue pie : It was created in the nineteenth century by a Parisian pastry chef located in rue Bourdaloue (in the 9th arrondissement of Paris) which is where the pie's name came from. It is a pear pie poached in syrup on a frangipane or almond cream, with pieces of macaroons and hazelnuts crushed on top. It can be eaten hot or cold.


  • The Opéra : This cake made of several layers of Joconde biscuits, ganache, coffee cream and topped with a chocolate icing is typically Parisian. Its name comes from the wife of the pastry chef Andrée Gavillon, in reference to the dancers of the opera that came to the pastry shop or its resemblance to the opera Garnier scene.


  • The chouquettes : Marie-Antoine Carême, a great pastry chef, was inspired by the Italian recipe of popelin to invent the chouquette. It is a choux pastry dotted with pieces of sugar that has become a staple of French pastry. Since then, many French pastries have been born from choux pastry such as: Paris-Brest, La Religieuse, Saint-Honoré ...


  • The millefeuille : It is a pastry made of three puff pastries and two layers of pastry cream covered with a black and white fondant. It made its appearance in the French pastry shop Seugnot, rue du Bac in Paris in 1867. Its name refers to the large number of sheets that make up the cake.