Modern Paris Food Tour
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Sara has a Bachelor's degree in journalism from Syracuse University and comes to Paris from New York, where for nearly seven years she was an editor at the New York Post, covering lifestyle and entertainment. Following some time working in London, she decided to pursue freelance writing full time and now writes for the likes of the New York Times, the Wall Street Journal, the Washington Post, Hemispheres, Travel & Leisure and more. Since relocating to Paris two years ago, she's written about a Louis Vuitton exhibit at the Grand Palais, van Gogh's final home in Auvers-sur-Oise, hidden cocktail bars in Paris, the castles of the Loire Valley, and the hottest restaurants on both sides of the Seine. When not writing about the city (and beyond), she can be found exploring new destinations by bike or through yoga, which she makes a point of practicing in any new country she visits.
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 10 years in Paris honing his culinary skills & knowledge. Starting in 2008 at the famous FERRANDI, school of culinary arts, 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 3 qualification and the Champagne Master Level program with 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 workshop www.wetasteparis.com Join him in sharing his passion for the traditions, methods & history of arguably the finest cuisine in the world.
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