From French Fries to Small and Large Mill Foil

Whether you are a fan of sweets or rather a fan of delicious food, the capital knows how to please gourmets. Discover the extraordinary stories behind Parisian dishes.

Paris, the capital of sweets

Paris can boast a pastry tradition that is often overlooked. If we immediately think of Paris-Brest, which pays homage to the Paris-Brest-Paris bicycle race, we must mention the invention of mille-feuille in 1867 in the pastry shop on 7Andfrom the nun in 1856 to the famous Café Frascati on rue Montmartre, from the financier in the Bourse district of Paris circa 1890, or even from the Mocha on the Left Bank.

More recently, in the 1950s, a Parisian pastry chef had the idea of ​​baking a cake consisting of successive layers of coffee cream, ganache and biscuits, topped with chocolate cream. In reference to the Opéra Garnier, he would call it opera.

Yes, potatoes are very Parisian

Let’s be honest, like a hen and an egg, we’ll fight until dawn whichever French or Belgian came up with the idea of ​​dipping a potato cut into sticks in hot oil first. One thing seems to be a consensus, probably born at the end of the eighteenth centuryAnd a century.

Several documents attested at the beginning of the nineteenth centuryAnd The century when vendors in the Pont Neuf district serve French fries on the streets. Very popular, this Parisian potato is intertwined with novels and songs to become a staple of the capital.

However, French and Belgian French fries do not taste the same. While it accompanies meat and is eaten on a plate in France, outside Quiévrain, it is eaten in a cone with your fingers at any time. Double cooking “Belgian way” makes it crunchy and soft.

In Belgium, there are approximately 5,000 “fricots”, chip stalls. The French fries culture is considered an intangible heritage by all regions of Belgium. Even the Walloon Minister of Agriculture took a first step towards the inclusion of the Cultural Heritage of Humanity by UNESCO in 2014.

Rue Montorgille is home to the oldest sweet shop

Founded in 1730 by the pastry chef of King Louis XV, Nicholas Stuhrer, this establishment is located in Rue Montourgueil (center of Paris) and which bears his name claims the position of the oldest Parisian pastry shop. She knows how to accentuate it with its antiquities-classified decoration, which will dazzle you before you hit the window, and a list that offers great classics of the genre.

Nicholas Stohrer is also the creator of Rom Papa. In Alsace, while learning pastry, he also worked in the service of King Stanislas IVerse Poland, they were expelled from the throne. When the king brings back dry brioche from his trip, the pastry chef considers soaking them in sweet wine and adding pastry cream and raisins. The name “Baba” would be a reference to the hero of the Thousand and One Nights, Ali Baba, reading the king. Others claim that the name comes from the Polish “papa” which means “grandmother”. At the time, Baba was flavored with saffron and then orange blossom or candied citrus. Rum was introduced into the recipe by a descendant of Nikolai Stohrer in 1835.

In 1725, King Louis XV proposed to Stanislas’ daughter, Marie Leszynska. Nicholas Stohrer follows her to Versailles. Then the pastry chef decided in 1730 to open his own shop, rue Montorgel, which still sells rum papas today.

Mushroom button didn’t say his last word

At the end of the nineteenth centuryAnd century, more than 300 producers have grown mushrooms. Then millions of baskets were delivered to the Halles de Paris. Produced in the suburbs, but also in Paris until 1895 when the metro works put an end to its culture, it reappeared in recent years within the city walls. But this time, downstairs in unfamiliar places to say the least, like a social property owner’s parking lot at 18And Transformed into an urban farm. Without fertilizers, pesticides, or GMOs, some of these products are AB certified!

La Cavern Urban Ranch

Real pork in Paris made…

The real recipe for pork in Paris? Pork from the back of a boneless pig enriched with brine injected into the artery, based on a decoction of vegetables, spices and Guérande salt. After cooking in the core for 8 to 9 hours, it is then refrigerated for several days.

There is still an artisanal salting operation in Paris: Dombia Company, at 166 rue de Charonne (11And) which supplies gourmet foods, delicacies, and large restaurants. It is the only one that produces ham “Prince de Paris”. An important term of paris is now used by manufacturers that make in self-service.

For the record, originally, pork was an essential part of the diet of the Greeks. Thanks to salt, pork is easier to preserve.

Produced by Paris Ham rue de Charonne

Parisian vineyards have existed since the Gallo-Roman era

The Vine culture around Paris dates back to the Gallo-Roman era. Ancient texts and archaeological excavations indicate that until the end of the Middle Ages, the area in a radius of one hundred kilometers around Paris was one of the main producers of wine in Europe, with approximately 42,000 hectares.

Montmartre and its chrome

Vines were planted to supply the townspeople. “Owning a vineyard was a guarantee of wealth. One of the chief aspirations of the wealthy city-dwellers was to serve wine from their estates to their tables. Until the nineteenthAnd Century, wine is considered a thirst quencher. It was much lighter than today. The water was not as potable as it was, while the alcohol in the wine prevented microorganisms from growing », explains Sylvian Leblatre, an agronomist and brewer for the city of Paris.

The vineyards belonged to the monasteries. The hill of Montmartre was thus the property of the abbey of Saint-Denis, such as those at Clinancourt and Guate d’Or. The vineyards of Gentilly, Vanves and Suresnes belong to the Abbey of Saint-Germain-des-Prés.

Cheeses That Smell Like “Made in Paris”

At 74 rue de Boisson, we make… cheese. In these dairy products, stump and goat dung, sheep ingots and other types of Saint Felician cheeses are made from raw milk.

Pierre Colon and his small team (two girls who make with him, and a third who sells products) are almost the only ones who produce cheese in the capital, and the only ones who offer such a variety of “homemade” products and very specialties. Local products, such as Myrha, a ripe cheese… made with Goutte d’Or beer (made on the street of the same name)! Among the few cheese makers Made in ParisSarah has been making her own mozzarella since 2015 at 5And (La Dispensa di Ottanta), a product also sold at La Laiterie de Paris.

The cheese made in Parisquot is made in Goutte d'Or

But why is so little cheese produced in the capital? “There were dairies in Paris, especially selling milk produced in Brie, Explains Pierre Colonne. They all disappeared with the arrival of the supermarkets.”

Settling in Paris was a cultural milestone for the cheesemaker: “Paris remains the heartland of gastronomy and food.” He first established a farm in the Loire Atlantic for goats and sheep before coming to the capital. “I landed at the Goutte d’Or, He remembers. I enjoyed the countryside, but I wanted to live in Paris.”

The Four Seasons of 2021 Gastronomy

Launched in early October 2021, the “Year of Gastronomy” brand aims to support the French culinary sector, which has been hit hard by the health crisis. This call for projects is addressed to businesses, communities, organizations, and public institutions. Target ? Offer either simple labeling or labeling with €10,000 to €50,000 funding to enable companies in the sector to conquer new markets and clients.
If the application window for the “Winter of Committed and Responsible Gastronomy” has been closed since 1Verse December, those for ” The spring of holistic gastronomy and goodnessOpen until February 21. Then place invitations for projects.Summer of sharing and living together” And “downfall of producers“.
More information about the call for projects for the Year of Gastronomy

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