Paris is the capital and most populous city of France. With an official estimated population of 2,102,650 residents as of 1 January 2023 in an area of more than 105 km2 (41 sq mi),Paris is the fourth-most populated city in the European Union and the 30th most densely populated city in the world in 2022. Since the 17th century, Paris has been one of the world’s major centres of finance, diplomacy, commerce, culture, fashion, and gastronomy. For its leading role in the arts and sciences, as well as its early and extensive system of street lighting, in the 19th century, it became known as the City of Light.

Traditional Dishes

Croissants

A croissant  is a French pastry made from puff pastry in a crescent shape.

It is a buttery, flaky, French yeast-leavened laminated dough. Croissants are named for their historical crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity. The modern croissant was developed in the early 20th century, when French bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough.

Escargot

Escargot, any of several species of edible land snails, a delicacy of French cuisine. Although the snails eaten as escargots are terrestrial, they are technically mollusks and therefore classified as seafood.

Macaron

A macaron is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring.

Crepe

A crêpe or crepe is a dish made from unleavened batter or dough that is cooked on a frying pan or a griddle. Crêpes are usually one of two varieties: sweet crêpes. They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads.

Tarte Tatin

The tarte Tatin, named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked.