France is known worldwide thanks to its gastronomy. A key activity in Paris, you can discover and enjoy its specialities in all its arrondissements.

French gastronomy is refined and copious. Certain dishes, including cassoulet, crêpes bretonnes, pot - au - feu, quiche lorraine, ficelle picarde, bouchées à la reine, soupe à l'oignon, potée aux choux, foie gras, confit de canard, tripes à la mode de Caen, bouillabaisse, can be found in numerous restaurants, and will give you an idea of French regional specialities.

You can smell the French cooking as you wander round the capital, as there are restaurants all over Paris. But it is not just the typically French restaurants which will open their doors to you. A vest network of small restaurants will enable you to travel across the borders. A real melting pot of gastronomy, it is impossible to remain indifferent to the universe of tastes and smells in Parisian restaurants.

Information on French specialities:

• La baguette : long French bread.
• Le cassoulet : speciality of south-west France made with conserve of goose, duck or pork and haricot beans.
• Les crêpes bretonnes : Fine flat, round pancake made with flour, eggs and liquid (water, milk or beer). They can be sweet (wheat flour) or savoury (buckwheat flour).
• Le pot - au - feu : dish of meat boiled in water with vegetables (carrots, turnips, leeks, onions).
• La quiche lorraine : dish from Lorraine made with a pastry base filled with a mixture of cream, eggs and lardon.
• La ficelle picarde : pancake served with ham, gruyère and béchamel.
• Les Bouchées à la Reine : small puff pastry vol-au-vent, filled with béchamel, mushrooms, calf sweetbreads or brains or ham.
• La soupe à l'oignon : soup made with onions.
• La potée aux choux : dish of meat boiled in water with cabbage or potatoes.
• Le foie gras : fine pâté prepared with goose or duck liver fattened by force-feeding.
• Le confit de canard : culinary dish composed of meat (especially poultry) cooked and preserved in its own fat.
• Les tripes à la mode de Caen : Intestines and stomach of ruminants prepared and cooked.
  
• La Bouillabaisse : Provençal dish made with fish and spices.