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Croissant & baguette tradition
Croissants in Paris are flaky, butter‑rich pastries, and the baguette tradition is a crusty, slow‑fermented loaf. Both anchor daily breakfasts and snacks. The best versions use high‑quality French butter and flour and are baked several times a day. Try them at award‑winning boulangerie Du Pain et des Idées, known for meticulous baking and a short morning queue.
Steak‑frites & French bistro classics
Steak‑frites pairs grilled beef with crisp fries and often a green salad or pepper sauce. It appears on many bistro menus alongside dishes like boeuf bourguignon or duck confit. These mains are rich and suited to cooler months. For a traditional, good‑value experience, Bouillon Pigalle serves classic plates in a lively dining hall with continuous service and modest prices.
Falafel sandwich in the Marais
Paris’s falafel is a staple of quick, filling street food, especially in the historic Jewish quarter of the Marais. A pita stuffed with crisp chickpea balls, salad, and tahini suits vegetarians and meat‑eaters alike and is inexpensive for central Paris. L’As du Fallafel on Rue des Rosiers is a long‑standing favourite; expect a takeaway line but fast service.
Buckwheat crêpes & sweet crêpes
In Paris, savoury Breton‑style galettes made from buckwheat flour are filled with ham, cheese, or egg, while sweet wheat‑flour crêpes carry toppings like sugar, lemon, or Nutella. They work for any season, from a quick winter snack to a late‑night bite. Crêperie Josselin in Montparnasse is known for generous, crisp‑edged galettes in a cosy room, with prices that suit most budgets.
Boeuf bourguignon
Boeuf bourguignon is a slow-braised beef stew cooked in red Burgundy wine with carrots, onions, mushrooms, and herbs. The long cooking process creates deep, layered flavors and tender meat. It is traditionally associated with colder months and remains a staple in Parisian bistros during winter.
French onion soup (Soupe à l’oignon)
Soupe à l’oignon is a caramelized onion soup topped with toasted bread and melted Gruyère cheese. Traditionally eaten in winter, it is rich, warming, and commonly served in classic brasseries throughout Paris.
Duck confit (Confit de canard)
Duck confit consists of duck leg slow-cooked in its own fat until tender, then crisped before serving. It is commonly paired with potatoes or lentils and remains a staple of winter menus across Paris.
Oysters (Huîtres)
Oysters are traditionally eaten during months ending in “R,” making February part of peak oyster season. They are typically served raw with lemon or mignonette sauce. Paris brasseries prominently feature oysters throughout winter.
Tarte Tatin
Tarte Tatin is an upside-down caramelized apple tart baked with butter and sugar before being inverted for serving. It is widely available throughout the year but particularly suited to winter months when apples are in season.
Steak frites
Steak frites consists of grilled steak served with French fries and often a simple pan sauce. While available year-round, it remains a dependable winter mainstay in Paris brasseries.
Mont d’Or (seasonal cheese)
Mont d’Or is a soft, winter-only cheese baked in its wooden box until molten and served with bread or potatoes. It is available primarily during the colder months and disappears from menus in spring.
