Winter food in Paris

Winter in Paris offers an ideal opportunity to discover the comforting flavors of French cuisine. Among the essentials, raclette, fondue, and tartiflette hold a special place.

Paroles de Fromagers, located at 41 rue du Faubourg du Temple, is a space dedicated to cheese where you can make, refine, taste, or buy French cheeses. They offer Swiss, Savoyard, and Franche-Comtoise fondues, perfect for a convivial meal.

Les Marmottes, in the heart of the 1st arrondissement of Paris (26 rue de la Grande Truanderie), welcomes you in a chalet decor. Their all-you-can-eat raclette and large Savoyard salads are very popular. They also offer a Brézain raclette with beechwood-smoked cheese, suitable for pregnant women.

Beyond these typically mountain dishes, other Parisian specialties are to be discovered in winter. The Gratinée des Halles, a Parisian version of onion soup, made with beef or poultry broth, onions, butter, bread, and gratinated with Gruyère, is a comforting classic. For an excellent onion soup, Le Terminus Nord (23, rue de Dunkerque) is a Parisian institution since 1925, renowned for its rich soup with melted cheese and tasty onions.

Other typical dishes include Parisian escalope, inspired by the German Wiener Schnitzel, and croque-monsieur, a Parisian bistro dish consisting of two slices of sandwich bread with Paris ham and gratinated with Emmental cheese.

Bouchées à la reine, invented in the 18th century for the court of Versailles, are individual puff pastry crusts filled with a savory mixture (poultry, sweetbreads, mushrooms, ham) bound by a thick sauce. Matelote d'anguille, a sailor's dish that became a Parisian specialty, consists of eels marinated in red wine and cognac, with Paris mushrooms, pearl onions, and aromatic herbs.

Finally, beef miroton, a dish made with reused meat from pot-au-feu, and Entrecôte Bercy, a typical dish of the Bercy district, grilled with parsley and watercress and served with a white wine sauce, are traditional dishes appreciated in winter.