I Tried the Foods Everyone Talks About in Paris
Paris makes it easy to eat well, but it’s just as easy to pick the wrong place and get an average version of a great dish.
I tested a full list of classics across different spots in the city. Some lived up to the hype, others didn’t.
Croissants
Croissants varied more than anything else.
At Korcarz, they stood out immediately. Light, crisp, full of butter. Easily the best of the trip.
Malongo and Les Deux Magots both delivered very good versions. Not quite at the same level, but solid. Malongo had the strongest cappuccino. Consistently good.
La Grande Épicerie was good, nothing more.
Carrefour was the clear low point. Flat, forgettable.
That gap tells you everything. In Paris, the place matters more than the item.
Quiche at Smith’s Bakery
The quiche Lorraine at Smith’s Bakery was rich and creamy, exactly what you want in flavor.
The issue was temperature. It came out barely warm despite being reheated. That’s common.
Quiche is often served warm or at room temperature because the texture holds better that way, and quick reheating rarely gets it fully hot.
Onion soup and classic dishes at Le Procope
Le Procope delivered on traditional dishes with mixed results.
The onion soup tasted good, but not exceptional. It lacked the depth you get when onions are fully caramelized for hours.
The coq au vin worked much better. Deep, hearty, and satisfying.
Steak frites came with flank steak. Good flavor, but not the most tender cut, which held it back slightly.
Duck at L’Escargot
Duck leg confit at L’Escargot was a highlight. Crisp skin, tender meat, strong flavor.
The potatoes on the side didn’t match the same level, but the duck carried the dish.
Boeuf bourguignon at Les Antiquaires
One of the strongest dishes overall.
Aubrac beef bourguignon at Les Antiquaires was rich, slow-cooked, and full of flavor. Adding mustard on the side made a noticeable difference and brought out more depth.
Crêpes: Versailles and Paris
A simple sugar crepe at Le Dauphin in Versailles worked exactly as expected. Straightforward and satisfying.
Blé Noir in Paris served a raclette crêpe that was heavier and more filling. Different style, same result. Both worth ordering.
Pastries at Maison Thévenin and Larnicol
Maison Thévenin stood out immediately. The pain au raisin there was one of the best pastry experiences of the trip.
Maison Larnicol’s kouginette was simple but very good.
Macarons from Larnicol were not eaten right away, which is a mistake. They lose quality quickly and should be eaten within a couple of days.
Cheese: where things went wrong
The Mimolette from La Grande Épicerie was excellent.
The mixed mimolette and gouda cubes from Carrefour were a complete drop in quality. Supermarket cheese doesn’t represent what France does well. A proper fromagerie changes everything.
Also worth noting: gouda isn’t French. Buying it in Paris misses the point.
Baguette
Tried only one baguette, from Monoprix. Even that was better than what many people are used to outside France.
Still, locals are clear on this. Supermarkets are backup options. Bakeries are where you get the real thing.
Jambon-beurre
No proper jambon-beurre was tried during the trip. Only a low-quality version at the airport.
That’s a loss. When made with a fresh baguette and good butter, it’s one of the simplest and most satisfying things to eat in Paris.
Eggs and simple dishes at Les Parisiennes
Les Parisiennes delivered well on simple dishes. The oeufs mayonnaise came out clean and tasty.
A croque monsieur instead of croque madame worked perfectly. Hard to mess up, and it showed.
Drinks and small surprises
The €9 orange juice at Les Deux Magots sounds excessive but still delivered in taste.
Coffee across the city ranged from good to very good, with very few bad experiences.
Extra meals that still worked
Not everything was French, and that didn’t matter.
A cinnamon roll at the Shakespeare and Company café worked.
Truffle rigatoni at La Petite Venise was rich and satisfying.
A burger and beer at Pub Saint Germain did the job when needed.
What people added after the trip
Duck confit isn’t limited to restaurants. You can buy it in tins, preserved in fat, and cook it easily at home.
Mousse au chocolat came up repeatedly as a must-order dessert. The Marie Morin version, sold in supermarkets in glass jars, gets close to homemade quality.
French butter stands out immediately. It changes how bread and pastries taste.
Dark chocolate like Côte d’Or noir noisette is a simple but strong pick.
Picard is worth knowing. Picard sells frozen food that is far better than expected and useful if you have access to a kitchen.