Local Market Extravaganza


Immerse yourself into the animated neighborhood and local food culture of one of the Parisians' favorite, the marché d'Aligre. With ample opportunities to taste old national specialties: cheese so savory, cherry plums so juicy, biscuits of such subtle flavor that you will understand why the French are ready to fight so passionately to defend their food traditions. 

Whether you are a gourmet, a professional chef, or just curious, your stay in Paris would not be complete without a visit to one of its many open air markets.

While feasting your eyes, you will hear of the culinary history of all these ingredients and of the market itself. 

Price per private group of 1-4

To start the tour, your guide will take you to taste the best hot chocolate in the city, while telling you everything you need to know about the chocolate and coffee odysseys in the Faubourg and le Marais.

Afterwards, strolling in the most mouth-watering spots of the area, you will experience the smells and sounds of this lively area, and probably indulge in a little shopping with vendors happy to impart their knowledge of French delicatessens to you.  

One of the most famous Parisian traditions is having a dozen oysters with white wine for a late breakfast on Sunday morning.  But if you are not in the mood for oysters, there are many more treats on the colorful displays of the market.


Save your appetite for a snack break in a typical bistro. It will be the opportunity to speak about French culinary traditions around a platter of cheese and charcuterie (pork-based) and, of course, wine.

Then, take a break from the temptations of snacks and fresh produce as you explore the Coulée verte (the green path), also known as the Viaduc des Arts. This promenade follows a former railway transformed into a contemporary garden, with art galleries underneath. It will give you a glimpse of the city’s creative green policy and it stands as a botanic masterpiece.

Through covered passages and narrow streets, you will arrive on Place de la Bastille, a place where revolutions started, political as well as culinary. 


Finally, enter the Marais from Place des Vosges as your private guide shows you vestiges of the monarchy in the mansions of this royal neighborhood, and explains its role in gastronomy and culinary development. At the end of this magnificent food journey, enjoy a long -forbidden drink, a glass of absinthe, or a while your foodographer recall the wars that beverages caused in the French population over centuries - from the Gallic beer and Roman wine conflict, the reluctant introduction of British tea, to the contemporary battles for the survival of traditional wine making.  Learn about the secret mythology still attached to red and white wine, to tea and imported alcohols, to the medical liquors of monks and nuns. 

-Taste flavors from the sea, the mountains or the border of France at Market Aligre.

-Snacking around cheese and meat in a typical bistro. 20€pp

-Promenade plantée (the green course), and covered passages around Faubourg Saint-Antoine.

-Place de la Bastille, Place des Vosges.

-Absinthe tasting or tea time around History of French beverages.


Available: Daily
Start Time: 12pm
Duration: 4 Hrs
Meeting Point: Market Aligre
Includes: Private Guide
Excludes: Cost of Transfers, Meals,Tastings

Additional Info


"The cheese tasting with Virginie was magnificent! She went to so much trouble: the table was perfectly decorated and her cheeses were sublime! We couldn’t have asked for a more welcoming and charming hostess!"    

Cafe in Montmartre


The new bistronomy has roots in the time just before the Revolution of 1789: at that time, the first French restaurants had only just started to appear. Following the uprising, the former servants of the aristocracy were faced with a drastically changed society, and had to find new jobs. Using their knowledge of cuisine and catering, the most enterprising became the first restaurant owners. They created the culture of gastronomy that we know today, no longer ostentatious and lavish, but a gastronomy that could be shared by all French citizens, and then by the whole world.

The creations of the new wave of bistros chefs are made up of local and seasonal products bought fresh from the day, far away from the stuffy atmosphere and painful bills of three stars restaurants.



The first restaurant in Paris opened in 1785. Its founder, M. Boulanger, came up with the new word “restaurant,” taking it from the verb “restore” (in French, “restaurer”). On the outside of his establishment a sign said in Latin : come all you who are hungry and I will restore you.