Andrew finds out why Paris is known as the food capital of the world. He dines in a classic French restaurant, learns about the science used to create intense flavor in a tiny dessert and watches how snail ...Go to Episode
Isle Saint Louis
Andrew stops at a butcher shop on Isle Saint Louis, where many meats from the Rungis market are sold. Andrew samples cow's head cheese, lardo (100% pork fat) and terrine de campana, chopped organs from barnyard animals.
44 Rue St Louis en l'ile, Paris, France
Andrew settles down for some fine dining and pressed duck at Restaurant Michel Rostang, where a 5th-generation Parisian chef prepares a specialty of the house.
20 Rue Rennequin, 17th Arr., 75017 Paris, France
At this laidback Paris restaurant, the chef rebels against the grand old style by serving world-class food in an everyday setting. Andrew tastes pigeon meat, blood sausage and chicken tureen with minced vegetables in olive oil and vinegar syrup.
27 Rue Lamar, 7th Arr., 75007 Paris, France
Andrew bikes his way to the Place de Madeline to sample one of the tastiest treats of Paris at the Maison de la Truffe.
19 Place de la Madelaine, 75008 Paris, France
Fromagerie Laurent Dubois
The French make more than 250 varieties of cheese, so Andrew's journey through Paris would not be complete without stopping at a cheese shop. Andrew samples aged cheese in 80 different flavors.
2 Rue de Lourmel, 75015 Paris, France
Pierre Gagnaire's Kitchen/Physicist Lab
Andrew tastes a strawberry dessert cup and learns a little about combining food and science to create an intense explosion of taste in the mouth.
French Institute for Agricultural Research, Rue Claude Bernard, 75005 Paris, France
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