Discover the Top 12 Must-Have Parisian Dishes - Your Ultimate Food Guide

Paris, capital of gastronomy, is full of iconic culinary specialties.

If you are visiting the City of Lights, here is a ranking of the 12 typical dishes not to be missed:

1. The Croque-Monsieur : Simple, fast and tasty, it is a symbol of Parisian cafés.
2. Hachis Parmentier : A comforting dish that combines mashed potatoes and minced meat.
3. Le Gratiné des Halles : A au gratin onion soup, perfect for cool nights.
4. Rib steak and fries : An essential brewery classic.
5. Le Mille-Feuille : Refined pastry composed of layers of puff pastry and custard.
6. The Opera : A gourmet dessert based on coffee and chocolate.
7. Le Saint-Honoré : A monument of French pastry.
8. La Baguette : A global symbol of France, perfect to accompany any meal.
9. The Macarons : Small sweet treasures available in a multitude of flavors.
10. Les Chouquettes : Small light cabbages decorated with sugar pearls.
11. The Croissant : Inseparable from the French breakfast.
12. Brie de Meaux and Coulommiers : Tasty cheeses, perfect with a baguette.

Now let's dive into the history and flavors of these dishes that make Paris culinary famous.

1. The Salty Heritage of Paris

a. Croque-Monsieur: Simple and Irresistible

A true star of Parisian bistros and cafés, croque-Monsieur is a dish that is as simple as it is delicious. This hot sandwich, made of sandwich bread, ham, ham, béchamel and grated cheese, was created in 1910 in a café on Boulevard des Capucines. Its creator is said to have chosen this name after a humorous joke. Easy to prepare, it can be cooked in the oven, in the pan or even in a dedicated appliance. This recipe has also evolved with variants like croque-madame, which adds a fried egg on top.

b. Hachis Parmentier: The Art of Sublimating Simplicity

Parmentier mince is a popular dish that combines mashed potatoes and minced meat. This dish takes its name from Antoine Parmentier, a pharmacist who promoted the use of potatoes in France in the 18th century. Long considered to be a food reserved for animals, potatoes have become a key ingredient in French cuisine thanks to it. Today, this dish is revisited in many Parisian restaurants, sometimes with duck confit or fish.

c. Le Gratiné des Halles: A Nocturnal Tradition

Known for warming Paris night owls, gratiné des Halles is an onion soup au gratin with grated cheese. Formerly served to workers in the Halles de Paris in the early morning, this dish has become a symbol of Parisian evenings. Its fragrant broth and melting cheese make it a comforting dish, ideal for facing cold nights.

D. Rib steak and fries: a timeless classic

Formerly consumed by butchers at the slaughterhouses of La Villette in the 19th century, steak with blue butter served with Pont-Neuf apples (the first fries in history) has become a great classic in Parisian brasseries. This dish is now inseparable from the Parisian culinary experience and is often served with Béarnaise sauce.

2. The Sweet Pleasures of the Capital

a. The Mille-Feuille: A Masterpiece of Lightness

The mille-feuille, emblem of Parisian pastry, consists of three layers of crispy puff pastry and two layers of creamy pastry cream. Created in the 17th century by François Pierre de La Varenne, this dessert has enjoyed increasing popularity thanks to Parisian pastry chefs. Today, it is revisited by renowned chefs to offer modern and daring versions.

b. The Opera: A Gourmet Symphony

This cake, created in the 1950s by the pastry chef Cyriaque Gavillon, is a tribute to the dancers of the Opéra Garnier. Composed of Mona Lisa cookies, coffee buttercream and chocolate ganache, Opera is a marvel of textures and flavors. Its rectangular presentation and distinct layers make it a dessert that is as elegant as it is tasty.

c. The Saint-Honoré: The Apotheosis of Pastry

Named in honor of the patron saint of bakers and pastry chefs, Saint-Honoré is a 19th century Parisian creation. This dessert consists of a puff pastry base, puffs topped with Chiboust cream and crunchy caramel. It is often revisited with modern touches, such as fresh fruit or unexpected flavors like yuzu.

D. Les Chouquettes: Simplicity and Delicacy

Invented by Marie-Antoine Carême, a great pastry chef of the 19th century, chouquettes are small, light cabbages sprinkled with sugar pearls. Easy to snack on, they go perfectly with tea or coffee for a typical Parisian snack.

3. The Other Parisian Culinary Symbols

a. The Baguette: A National Pride

The baguette, thin and crunchy, is one of the most recognizable emblems of France. Although inspired by Viennese bread, it was perfected by Parisian bakers. Every day, millions of baguettes come out of Parisian bakeries to accompany meals.

b. Macarons: Refined Little Delights

These round cookies made from almond powder have conquered the whole world. Available in a multitude of flavors (raspberry, pistachio, lemon, chocolate), macarons are a real source of pride in Paris. They are often associated with big names in French pastry such as Ladrée or Pierre Hermé.

c. The Croissant: The Breakfast Must-Have

This butter puff pastry, synonymous with French breakfast, originated in Austria but was popularized in Paris in the 19th century. Savoured in the early morning with coffee or a hot drink, croissant is a timeless classic.

D. Les Cheeses Franciliens

Even if the Paris region is not the most famous for its cheeses, it offers specialties such as Brie de Meaux and Coulommiers. These creamy cheeses are best enjoyed with a fresh baguette and a glass of wine.

Why Are Parisian Dishes So Special?

Parisian cuisine is distinguished by its blend of simplicity and refinement. The typical dishes of Paris are often born from popular traditions, enriched by the ingenuity of the capital's chefs and pastry chefs. This culinary heritage is a true reflection of Parisian culture, where each dish tells a story.

5 Key Points to Remember About Parisian Dishes

1. Culinary diversity : From savory dishes like au gratin from Les Halles to refined desserts like the Opera, Parisian cuisine offers an incredible wealth.
2. Historical heritage : Every dish is rooted in history, like Hachis Parmentier or Croque-Monsieur.
3. International symbols : Baguettes, croissants and macarons are ambassadors of French gastronomy around the world.
4. Accessibility : Whether in a brasserie or a bakery, these dishes are easy to find and enjoy.
5. Constant evolution : Parisian chefs continue to reinvent these classics to adapt them to contemporary tastes.