Paris
Restaurants for
traditional dishes

We recommend Crêpes: Thin soft disks made by lightly frying a flour-, milk-, and egg-based liquid batter. Fillings vary widely, and range from sweet to savory.

We recommend Pied de Cochon: The famous Pig’s trotter (also known as pettitoes, the feet of pigs) grilled with Béarnaise sauce and french fries.

We recommend Beef Tartare: Fresh raw beef finely chopped, topped in egg yolk, and usually seasoned with dijon mustard, worcestershire sauce, tabasco, fresh ground black pepper, capers, shallots, and brandy. Served with toasted bread.

We recommend Magret de Canard: Marinated in honey, salt, peppter and often thyme; these duck breasts are seared, baked and usually served thinly sliced.

We recommend Escargots à la Bourguignonne: Snails cleaned and boiled; sauteed in butter, garlic and herb mixture, restuffed into shels and baked.

We recommend Poule au Pot: literally "chicken in a pot," is a typical Sunday dinner fare in the French countryside. A whole chicken is filled with a seasoned bread stuffing and gently poached along with vegetables in simmering broth.