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Brasseries, bars, pastry shops in Paris
Parisian specialties: the chef suggests...
Many Parisian specialties have been adopted throughout France. But it's here that they were born, and it's here that real expertise has been built up over time.
The croque-monsieur
The croque-monsieur, with its melting cheese and crunchy toast, is best enjoyed in a Paris bistro or brasserie.
The entrecôte-frites
Just like entrecôte-frites, whose origins date back to the 19th century, when La Villette was still a slaughterhouse. The butchers who worked there loved beef entrecôte with butter and herbs, traditionally served with “pommes Pont-Neuf” - French fries before they were called that.
The Opera cake
To finish on a sweet note, the Opéra, a delicate cake with notes of coffee and chocolate, goes well with a cup of coffee.
Paris honey... yes yes!
Another specialty you might not think of: Paris honey. Many rooftops are equipped with beehives, from which our friends gather honey from the many species of flowers in our gardens.
Brasseries in Paris? A gourmet immersion
In Paris, brasseries are much more than just places to eat: they are the guardians of a French art de vivre, where tradition and conviviality blend harmoniously. Bon appétit, ladies and gentlemen!
Le Bouillon Chartier, a century of flavours in this Paris brasserie
Opened in 1896, the Bouillon Chartier is a must for anyone wishing to discover a typically Parisian brasserie. Its assets: a large, listed dining room, Belle Époque decor, waiters dressed in the old-fashioned style (round jacket and white apron) and a traditional menu at reasonable prices. No reason to miss out!
Floderer, Alsace at the heart of this Paris brasserie
Set in an inner courtyard, the doors of Brasserie Floderer open onto a 1900s décor, a unique setting for an equally unique culinary experience. The menu features traditional Alsatian recipes (sauerkraut, foie gras) as well as fish and seafood dishes (oysters, whelks, pan-fried sea bass fillet). Another plus: the Floderer brasserie is less than 5 minutes from your Provinces Opéra hotel.
So round, so good, six macaroons please!
Fashions come and go, but the macaroon remains. With its crunchy, colorful shells and melt-in-the-mouth fillings in an infinite variety of flavors, it's as popular as ever. But where should you turn? Here are our Top 3 macarons in Paris.
Ladurée
A veritable institution, Ladurée is always busy. You'll have to be patient to earn this classic French pastry. It's no legend: the queues are long. Now it's your turn, what will you fall for? Passion fruit, raspberry, pistachio, chocolate, vanilla, caramel?
Pierre Hermé
You have an appointment with a master. Pierre Hermé was voted best pastry chef in the world by the Academy of World's 50 Best Restaurants. The same year, Vanity Fair placed him fourth in its list of the 50 most influential Frenchmen in the world. You'll find a concentration of his savoir-faire in his macaroons, whose names take us on a journey, just like the joy of their flavors: Ispahan, Jardin de l'Atlas, Infiniment vanille de Madagascar... If you want to add prestige to prestige, head for his tea room on the Champs Élysées.
Jean-Paul Hévin
We're still in the land of the macaroon, but with a generous penchant for chocolate. Chocolate is Jean-Paul Hévin's favorite ingredient, and it's used in his famous macaroons. Winners of numerous awards, they demonstrate an exquisite mastery of cocoa. What's more, if it gets cold during your stay in Paris, try one of his hot chocolates: they're said to be the best in the capital...
