The "escargots à la bourguignonne" is a traditional French meal made using Helix pomatia snails, or “big whites”. From Burgundy, a region situated in east-central of France, the dish is served hot and usually prepared with garlic butter and fine herbs. Benoît, a real Parisian bistro (with red banquettes and net curtains, bar lights and copper decor) is the perfect place to eat a plate of 9 snails, served just as they should be. Now you just need to master the cutlery...
20 rue Saint-Martin, Paris 75004
Originally prepared in the Rhône-Alpes during the 16th century, frogs legs are now one of france's most famous meals. Writer Alexandre Dumas talks about them extensively in his book “Le grand dictionnaire de cuisine” and, although he talks about Frog Soup and Frog with Chicken Fricassee, they are now typically prepared with garlic and parsley “à la Provençale”, just as you'll find them at the Le Moulin à Vent, a restaurant as traditionally French as you can get. Its frogs legs are served fresh and sauteed “à la Provençale” with garlic butter. Among the other specialities, you'll find the Chateaubriand with butter and shallot, Salers beef rib and various alcohol-based desserts.
20 rue des Fossés Saint-Bernard, Paris 75005
Uncooked, cooked or half-cooked, Foie Gras is part of French cultural and gastronomic heritage. Foie Gras is the liver of a goose (although it can also come from duck) specifically fattened up via "gavage". If you like provincial produce directly imported from the south, the Sud-Ouest Monceau's meals should satisfy your taste buds. The restaurant (that doubles as a grocery shop), serves a variety of Foie Gras cooked in different ways (braised with salt, coddled, natural, Sauterne or with basil...)
You ccould also try the Chassolais cassoulet or the garbure (South West cabbage soup), which are other Aquitaine specialties.
8 rue Meissonier, Paris 75017
Although usually considered as the “non-noble” parts of the animal, many consider offal dishes to be absolutely delicious.
Famous among the restaurants around Les Halles, at Au Pied de Cochon you will be served at any day, any time. Their "Tentation de Saint Antoine" will introduce you to trotters, cheek and other delicious pig parts, while their "plateau de fruit de mer" features some of the finest oysters in town.
6 rue Coquillière, Paris 75001
The “crêpe bretonne” is a traditional meal commonly eaten in Lower-Brittany. As a main meal or as a dessert (savoury or sweet), it can be made using buckwheat or regular wheat. There is an alternative recipe for the savoury crêpe in Upper-Brittany.
You’ll find many Breton restaurants in the French capital, as Montparnasse was the favoured area of Breton immigrants at the beginning of the 20th century (its train station serves trains from Brittany). La crêpe dentelle, for instance, is the only “creperie” that appears in the restaurant guide Gault & Millau, offering a selection of crêpes such as the Landaise (salad, magret, foie-gras, diced bacon), the Florentine (spinach, crème fraiche, eggs) and the Gargantua.
8 rue Léopold Bellan, Paris 75002