Consider this a checklist of some of the different types of food that Paris offers. You might have tried a few of them in Manila, but these dishes will complete your authentic French gastronomic experience.

 

Escargot

 

For first-timers, the thought of eating slimy and once crawling snails might bring about second thoughts. However, escargot is an hors d’oeuvre or appetizer enjoyed by epicures. There are only two types commonly eaten in France—the “petit-gris” and the “escargot de bourgogne.” Usually mixed with butter, garlic, and herbs, escargot is eaten with special tongs designed to have a grip on the shell while pulling out the cooked snail flesh with a small fork.

 

Where: Café Kleber, 4 Place du Trocadéro et du 11 Novembre, 75116 Paris, France; tel. +33 1 47 27 86 65

 

Pâté de Foie Gras

(Duck or goose fat liver spread)

 

This delicacy is spread on thin toast, crusty baguette, or French bread, and often topped with a certain jam. Back in the day, pâté de foie gras was known as a luxury dish served to the likes of King Louis XVI, among other royals. It’s usually paired with champagne. However, as an alternative, a glass of light red Bordeaux goes well with duck foie gras, or a glass of Port with goose foie gras.

 

Where: Carette, 4 Place du Trocadéro et du 11 Novembre, 75016 Paris, France; tel. +33 1 47 27 98 85

 

 

Soupe à l’Oignon Gratinée (French onion soup)

 

This classic soup is made of seasoned beef stock with sauteed caramelized onions, served with croutons or toasted bread, and topped with melted cheese, usually grated Gruyère. It looks simple, yet the combination brings out such a delectable flavor if made in the right way.

 

Where: Café Kleber, 4 Place du Trocadéro et du 11 Novembre, 75116 Paris, France; tel. +33 1 47 27 86 65

 

 

Baguettes and croissants

 

Bread is said to be so important in France that a shortage in the late 1700s was one of the factors that led to a revolution. There are different types of French bread that people around the world love to indulge in—a warm, crunchy baguette or a buttery croissant, to name a few. They’re both tasty eaten plain. But they can also be enjoyed as gourmet sandwiches that are perfect for lunch or for picnics. Chocolate croissants are also a favorite of children.

 

 

Confit de Canard

(Duck confit)

 

Made with the leg of duck (or goose), this dish uses one of the most ancient and delicious conservation methods. The meat is cooked in its own fat and then preserved. A fruity wine would make the perfect pair to this tasty food.

 

Where: Brasserie in Gare du Nord

 

 

Steak Frites (Steak and fries)

 

You can’t go wrong with a basic steak and French fries combination in any of the brasseries within the city while seated outside in typical “people watching” mode. If the weather permits, that is. Usually served with Béarnaise sauce on the side, the pan-fried steak is most often a porterhouse, flank, or rib eye. You may pair this meal with a glass of merlot or cabernet sauvignon, unless you prefer beer, in which case pale ale would be the best option.

 

Where: Brasserie near La Fayette

 

 

Seared Foie Gras

 

Seared foie gras appeals to many because it sinks and melts in your mouth after a bite of its outer crispiness. Typically it is best served and guiltily enjoyed on top of your choice of steak. However, with todays’s culinary innovations, you can find pan-seared foie gras in salads, pastas, open-faced sandwiches, among others.

 

Where: Brasserie near Moulin Rouge

 

 

Crêpes

 

This thin type of pancake may be enjoyed as a meal or dessert—savory or sweet, take your pick. A favorite of many Parisians is Nutella crepe. Have this treat while on a picnic in either Parc du Champ de Mars or Jardins du Trocadéro with a view of Tour Eiffel.

 

Where: Crêperie Brocéliande, 15 Rue des Trois Frères, 75018 Paris, France; tel. +33 1 42 23 31 34

 

 

French Macarons

 

Though Italian in origin, this sweet, meringue-based confection has evolved into two ganache-filled combined cookies from being a plain cookie back in the Renaissance era. You can now find all kinds of unique and innovative flavors, colors, and combination of tastes.

 

 

La Crème Glacée (Ice cream)

 

When summer starts to heat up the city, there’s no better way to deal with it than having a scoop (or two) of your favorite ice cream. Have it in a cone, a waffle bowl, or a fancy cup—any which way is cool!

 

Where: Amorino, 47 Rue Saint-Louis en l’Île, 75004 Paris, tel. +33 1 44 07 48 08; Saint-Germain-l’Auxerrois, 75001 Paris; 153 Rue de Rennes, 75006 Paris, tel. +33 1 42 22 62 49

 

 

 

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