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.
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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.
Born and educated in France, Laurie started her working life in the telecom industry, living in Asia and the Middle East before heading back to France to pursue her initial passion for food. She then attended Ferrandi school of gastronomy, in Paris, to become a chef. Having experienced working in Michelin stars restaurants and bistrots, she enjoys discovering new products and producers, and is dedicated to work following the seasons and local farms. Food markets and artisan shops are always a great source of inspiration to be shared with every food lover.
Rick was born in Paris and grew up in Los Angeles, California. After graduating with a bachelor in French Literature, he moved back to Paris to pursue his dream of becoming a pastry chef. Today, Rick is an English-speaking French pastry instructor in Paris. He enjoys the delicious multi cultural foods the city has to offer and also has a passion for photography.
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