Parisian cuisine is not limited to starred haute gastronomy. It expresses itself first and foremost in the bistrots, brasseries and neighbourhood bakeries, through simple dishes that have not changed in decades. Here are the twelve classics that every Parisian, or future Parisian, should know.
The butter croissant
The croissant is the hallmark of the Parisian breakfast. A good croissant is recognised by its regular lamination, its golden colour and its pronounced buttery taste. The difference between an ordinary croissant and one made with AOP butter is immediate. The best bakeries in Paris sell them for between 1.20 and 1.80 euros. It is eaten in the morning, by hand, preferably on a terrace.
The croque-monsieur
Invented around 1910 in a cafe on the boulevard des Capucines, the croque-monsieur is a sliced bread sandwich filled with ham and gruyere, baked in the oven. Its variant with a fried egg on top is called the croque-madame. It is the quintessential quick lunch dish in Parisian brasseries. Simple, filling and available everywhere for between 8 and 14 euros.
French onion soup
Historically linked to the Les Halles neighbourhood, French onion soup was the meal of workers from the central Paris market in the early hours of the morning. Slowly caramelised onions, beef broth, stale bread and gruyere gratinated in the oven. It is a winter dish, robust and comforting, still served in traditional brasseries in earthenware bowls.
Steak-frites
Steak-frites is the most ordered dish in Parisian bistrots. A cut of beef (rib steak, flank or hanger steak), cooked to order, served with homemade frites. The secret lies in the quality of the meat and the double-cooking of the frites. Le Relais de l’Entrecote, with its single-formula offering of steak-frites-salad, illustrates the Parisian attachment to this classic all by itself.
The jambon-beurre
The jambon-beurre sandwich alone accounts for one-third of all sandwiches sold in France. In Paris, it consists of half a tradition baguette, slightly salted butter and quality cooked ham. No salad, no gherkin: the Parisian version is minimalist. It is the on-the-go lunch of the busy Parisian, costing between 4 and 6 euros from a good bakery.
Quiche Lorraine
Originally from Lorraine but adopted by Parisian bakeries, quiche Lorraine (eggs, cream, smoked lardons, shortcrust pastry) is a staple of lunch or aperitif time. Parisian versions sometimes include goat’s cheese, spinach or salmon, but the classic recipe remains the best seller.
Entrecote with bearnaise sauce
Entrecote with bearnaise sauce is the quintessential Parisian brasserie dish. The sauce, made from clarified butter, shallots, tarragon, vinegar and egg yolk, requires a savoir-faire that the great brasseries (Lipp, La Rotonde, Le Dome) have upheld for over a century.
Crepe Suzette
Flambeed with Grand Marnier in front of the customer, crepe Suzette is a restaurant dessert that remains on the menu of classic Parisian brasseries. Legend has it that it was created by accident at the Cafe de Paris in Monte Carlo, but it was Parisian restaurants that popularised it.
Paris-Brest
This wheel-shaped cake, made from choux pastry and praline cream, was created in 1910 by a pastry chef in Maisons-Laffitte to celebrate the Paris-Brest-Paris cycling race. It has become a classic of Parisian patisseries, reinterpreted by top chefs while remaining faithful to its original structure.
Creme brulee
The quintessential bistro dessert, creme brulee (vanilla custard caramelised with a blowtorch) appears on the menu of the majority of Parisian restaurants. Its international popularity owes much to the film Amelie, which made famous the version served at the Cafe des Deux Moulins in Montmartre.
The oeuf mayo
Long considered old-fashioned, the oeuf mayonnaise is enjoying a comeback in Parisian bistrots. The Association de Sauvegarde de l’Oeuf Mayo even awards a prize each year for the best oeuf mayo in Paris. A hard-boiled egg, homemade mayonnaise: simplicity elevated to the status of gastronomic signature.
Tarte Tatin
This upside-down apple tart, caramelised with butter and sugar, is said to have been invented by accident by the Tatin sisters at their inn in Sologne. In Paris, it features on the dessert menu of many brasseries and comes in pear, apricot or even endive versions in contemporary restaurants.
Gastronomy as a Parisian art of living
These dishes tell a story: that of a city where people take the time to eat, where lunch is a ritual and where the quality of ingredients matters as much as the recipe. For buyers settling in Paris, proximity to a good food market, an artisan bakery and neighbourhood bistrots is an integral part of the quality of life they seek.
It is, in fact, a criterion our property hunters take into account in their searches: the commercial and gastronomic environment of a neighbourhood is inseparable from the value of a property.
Looking to settle in a Parisian neighbourhood that combines quality of life and good food? Contact our team to discuss it.
Frequently asked questions
What is the most typically Parisian dish?
The croque-monsieur is considered the most typically Parisian dish. Invented around 1910 in a cafe on the boulevard des Capucines, it embodies the quick and indulgent bistro cuisine that has made Parisian brasseries famous.
Where can you eat a real French onion soup in Paris?
French onion soup is historically linked to the Les Halles neighbourhood, where market workers would eat it in the early morning. Today, traditional brasseries in the 1st and 2nd arrondissements carry on this tradition, notably Au Pied de Cochon, open 24 hours a day.
Is gastronomy a factor in choosing where to buy in Paris?
Yes, for many buyers, especially international ones, proximity to food markets, artisan bakeries and quality restaurants is a genuine location criterion. Neighbourhoods like the Marais, Saint-Germain or Montmartre combine a rich gastronomic offering with residential quality of life.
