What are some traditional food and drink in paris,france?

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Mimi

Oh God ! Do the English think that we only eat snails and frog legs in France ??? LOL
The best, to discover French traditional food in Paris, is to go to those types of restaurants called "brasseries" (chek out the price first, it shouldn't be too expensive). Try "creperies" as well (pan-cakes restaurants).

Vonny T

Frogs legs and escargos are very nice. I had frogs legs cooked in a garlic sauce but you get a lot of legs on your plate, as we all know that frogs are very skinny so not much meat on them it tastes like chicken. DELICIOUS.
Didnt fancy the escargos which are snails they looked a bit rubbery to me so i gave them a miss.
GOOD LUCK

Ng A

Foigras is a must, cheeses of thousands varieties is also nice try as many different one as you can. Wake up early and stroll the open air markets, you can get an ideal of what the locals are eating. House wine red or white can be cheaper than water in most restaurant.

Jessica

well as far as foods go in paris they have many traditional foods such as crepes which are pancakes that are like super flat and thin and they are used for basically every food group you can put chocolate,sugar,fruit,veggies, and anything you can possibly think of. There is also Scar-go but that is kind of gross . it is cooked snails that you put salt on. as far as drinks go i am not quite sure what is called but there is a drink that tastes like licorice but its clear(very strong valor)

Laurent F

going to France, you must try the "Foie Gras" and the "Pate de Campagne". And as drink it's no news that wine is the speciality, ask about the Bordeau 08!!

Rosebud

Hi, French “comfort food” dishes, traditional and regional
Winter meal in Paris to include any of the following typical ‘’bistrot’’ or ‘’brasserie’’ dishes:
“Choucroute garnie à l’alsacienne” (an Alsatian specialty consisting of seasoned slowly cooked sauerkraut in Alsatian white wine (preferably Riesling) with various types of sausage, cured meats and hams, and served with boiled potatoes)
‘’Lapin à la moutarde’’ (a rabbit stew in a mustardy cream sauce served with fresh pasta)
‘’ Veau Marengo’’ (another slowly cooked stew of veal, tomatoes, mushrooms, onions and sometimes green olives in a white wine sauce,
‘’ Daube de boeuf Provençale’’ (a very fragrant stew of marinated beef braised in red wine with herbs, onions, garlic, carrots, bacon, and olives and flavored with brandy and orange zest served with young small potatoes or pasta).
‘’Boeuf Bouguignon’’ (a beef stew slowly cooked in red Burgundy wine)
‘’Cassot’’ either from Castelnaudary or from Toulouse (a very rich and hearty casserole of white beans with duck confit if it is the Castelnaudary formula, or lamb if it is prepared in the Toulouse fashion, pork shoulder, pork sausages, garlic sausage, pork rind, garlic crumb, onions, garlic, herbs, cloves, sometimes tomatoes (if from Toulouse).
‘’Petit salé aux lentilles’’ (salt pork baked with lentils)
‘’Gigot d’agneau/flageolets’’ (braised leg of lamb, with flageolets beans,
’Coq au vin’’ (a very old recipe from Burgundy- rooster, or a roasting chicken, marinated in pinot noir red wine with onions, carrots, celery, pepper, garlic and herbs and cooked with mushrooms and bacon)
‘’Epaule d’agneau aux flageolet beans"’ (roasted lamb shoulder with flageolet beans),
Foie Gras, Pot au Feu (boiled meat an vegetables) Pot-au-feu needs to be one that benefits from long cooking over low heat. This would include the gîte à la noix (leg), the culotte (rump), the paleron (shoulder), and the plat de côtes (ribs).
Drink : Bordeaux, Bourgogne, Beaujolais,
red or white, enjoy your meal ! !
Don't forget cheese, there are 370 different, very good and french !

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