- Saint-Germain-des-Prés Area
- Left Bank Area
- 2.5 hours with a PhD or MA-level guide
Along the way, we will examine how all of these products fit into the French diet, as well as other culinary traditions and philosophies. Our culinary journey may come to a close with a glass of Armagnac in a wine shop passed from generation to generation since 1905. As we finish, we will have an excellent foundation in the cornerstones of French gastronomy and be better prepared to further discover French food during our stay and beyond.
Wine enthusiasts would also enjoy our Paris Wine Tasting Tour, focusing on Bordeaux and Burgundy wines. We also organize a Paris by Night Tour: Left Bank, which provides a basic introduction to the Left Bank and Paris as a whole.
Customize this Tour
Fill out our CUSTOM PARIS FOOD TOUR FORM or email us at email@example.com to get started.
Can I participate food tours if I have food allergies?
Yes. If you have any specific allergies/intolerances please indicate these in the Notes section when you're booking and your guide will do his or her best to accommodate. Vegetarian, gluten-free, and nut-free diets can certainly be accommodated, although the shops we visit do use wheat flour and nuts in the kitchen for other items. If you are booking privately, we can customize a route that will avoid such items, something that we cannot fully do on our small group walks.
Some of the shops we visit are small and many will have a step up to access them. The general route may include small streets with narrow sidewalks. Please contact us if you have any questions regarding accessibility. We are also happy to design a private, customized tour for visitors with mobility concerns.
Will this tour include a sit-down lunch in a bistro?
The duration of the tour will not allow enough time for a sit-down lunch in a bistro, however we will do tastings along the way and we might also stop in a local bakery for a sit-down tasting or end our tour with a picnic.
Tours operate rain or shine, but in the case of inclement weather, your guide will modify the tour so more time is spent indoors. It never hurts to have an umbrella on hand.
There are 7 in my group but your website won't allow me to include more than 6 participants. Can't you make an exception?
Rhona began her culinary training in Paris Michelin-starred kitchens. She taught cuisine and pastry at the French Culinary Institute in New York where she started the pastry program. Rhona became one of the first woman executive pastry chefs when she worked at the Lespinasse restaurant in the Saint Regis hotel. Her love to teach and write led her to translate a dozen authoritative books on pastry, bread, and cuisine. Living in Paris the past 18 years, Rhona is constantly exploring its many culinary offerings. She is presently putting finishing touches on a pastry book with a focus on understanding the basics.
Benjamin is one of the rare Parisians who was actually born and raised in Paris. He studied management and economics at Dauphine University and graduated from the Sorbonne University. He also graduated in Jewish Studies at l’Alliance Israélite Universelle in Paris and at Paideia the European Institute for Jewish Studies in Stockholm, Sweden. Benjamin has been working as a tour guide for 7 years in Paris and specifically at the Shoah Memorial of Paris. He is also working as an expert in Judaica for an art auction in Paris. Benjamin had the opportunity to work abroad in several countries including The United-Kingdom, Belgium, India and Sweden but according to him Paris is a Par(ad)is(e) and he really likes sharing his passion and love for his city with others. Benjamin really likes history, antics, art, cinema and cooking.
Andrés has spent more than 12 years in Paris honing his culinary skills & knowledge. Starting in 2008 at the famous FERRANDI, L'école de cuisine et hôtelière, he learned the hard way the fine art of pastry & cuisine, apprenticing in noted Michelin-starred restaurants. Inspired by French cuisine, he then had the opportunity to study alongside European champion chef Olivier Boudot to discover secrets of French bread-making at the international Cordon Bleu school. Discovering a more epicurean penchant, he then left to study for the globally recognized Wine & Spirit Education trust (WSET) level 4 qualification, the French Wine Scholar and the Champagne Master Level program with the highest honors at the French Scholar Guild. Now, armed with both the skills of a Sommelier & culinary nous, he is bringing the disciplines together as a food & wine editor, leading bespoke, fun, relaxed, ‘under the skin of the city’ tours around Paris’ independent delicatessens & vintners and co-founded his secret cellar cheese & wine experience www.wetasteparis.com Join him in sharing his passion for the traditions, methods & history of arguably the finest cuisine and wine in the world.
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