Paris Market Tour
- Visit a neighborhood Paris market and taste various specialties
- Led by a professional chef, sommelier, or food writer
- Marché d'Aligre, Various specialty shops around Marché d'Aligre, and Marché Beauveau
We'll start early, arriving to see the Marché d'Aligre bustling with activity. Often overlooked by tourists and much coveted by locals, this market boasts an array of items from les fleurs to les fruits, with just about everything in between. With a long history of serving its quartier—the Marché d'Aligre was inaugurated in 1781—some even consider it le Second Ventre de Paris. Our culinary expert will guide us through the maze of stalls, identifying seasonal produce and discussing issues like food provenance and the concept of terroir (the character of the soil).
On our stroll, we will also select some wares to sample together as a group. Taking in row upon row of artfully arranged fruits and vegetables, we'll admire this particularly elegant approach to food. We may also pay a visit to a fromager's stall to view the delectable wares on display, such as artisan raw-milk cheeses so special they're unavailable anywhere else in the world or take in charcuterie, homemade paté, and foie gras at the boucherie stand. We'll spend some time with the lively vegetable vendors from France and North Africa, pick through the displays of Atlantic and Mediterranean seafood, or even taste some mouthwatering olives from Provence or Italy. After some time in the market, we may also visit some of the specialty food stores or historic cafes in the neighborhood. As our walk comes to a close, we will leave with an understanding of the role the market plays in Parisian life, as well as an ability to navigate le marché.
Note: we also offer a Paris Food Tour on the left bank that focuses more heavily on French traditions and specialty food shops.
Booking Instructions
FAQ
Marion was virtually born in the kitchen. From a young age she has been passionate about cooking and even wrote her first cookbook as a child. A dream come true, her first "real" cookbook will be published in early 2013. This gastronomic enthusiasm led to creating her own food blog www.marionadecouvert.com (in French) and after obtaining a degree in business she put that knowledge to use working for an organic food company, followed by a stint at Tartes Kluger, a well-known Parisian tart shop. She moved to Kitchen and worked for 4 years at Ladurée as a chef creating all the savory recipes. She now runs her own company as a food consultant for restaurant. www.marionflipo.com Marion adores sharing French cuisine with visitors on her market tours and cooking classes.
Preston Mohr first arrived in Paris in 2003 to spend a year eating and drinking his way through France while earning his BA in Art History and French Studies at the University of Minnesota. He also holds a Masters in Global Hospitality Management from Georgia State University with a focus on food and wine tourism and sustainability. He has worked in many fields in his 13 years in France, including many facets of hospitality and education, however, wine, gastronomy, and the French <i>art de vivre</i> have always been the focal point of his existence in Paris. In 2013, Preston earned the Diploma from the Wine and Spirit Education Trust (WSET), becoming a sommelier. Preston offers wine tastings, excursions, and other gourmet wanderings using his knowledge gained from extensive travels and studies in France. His goal is to make sure you savor France one bite (or sip) at a time!
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.
