Paris, the city of love and culinary delights, is famous for its delicious crepes. These thin, delicate pancakes have become synonymous with the Parisian lifestyle and can be found in the charming streets of the French capital. Crepes have a long-standing history in Paris, dating back to the 19th century when they became a popular street food.

Because crepes can be served as both a main dish and dessert, it comes in a variety of varieties and is served with other baked goods such as French bread. They can also be served with coffee, tea, buttermilk, and cider (a popular drink with pancakes).

The aroma of freshly made crepes wafts through the air as you stroll along the boulevards, enticing you to indulge in this delectable treat. Whatever your taste, streets Paris offers a plethora of creperies to sate your appetite. From the classic Nutella and banana combination to savory options like ham and cheese, the possibilities are endless.

One cannot miss experiencing the joy of watching a skilled crepe chef expertly spread the batter on a circular griddle, flipping it with finesse until it becomes a golden masterpiece. The result is a thin and lacy crepe that melts in your mouth. It is a very unforgettable taste.

Recipe instructions for homemade crepes:

• Prepare the cake dough: Combine eggs, milk, oil, flour, cornstarch, sugar, and salt in a bowl. Mix until smooth. Add remaining liquid, stir, and strain. Cover, and refrigerate for 20 minutes or overnight.
• Pour the crust: Add oil or butter to a pan, add dough, tilt for even coating, bake for 30-40 seconds, then flip and cook the other side for 10 seconds, until the dough runs out.
• Make the cream filling: Whip whipping cream (fresh cream) with sugar. Add a few drops of vanilla or grated lemon peel and mix well (optional).
• Complete: Put the crust on a flat plate and put the cream filling in the middle, roll it up. Decorate and enjoy.

Burgers and French fries are a must when it comes to the best street foods in Paris. It is a common dish in the area and is also an inexpensive street food that Paris provides for all of its visitors. Burgers and French fries are a classic combination that never fails to satisfy hungry appetites.

The juicy, perfectly grilled patty nestled between two soft buns, topped with cheese, lettuce, and tomatoes, creates a tantalizing burger experience. Each bite bursts with flavor as the savory meat mingles with the fresh toppings, creating a symphony of tastes.

These thin slices of potato are fried to perfection, providing the ideal accompaniment to the burger. The contrast between the tender burger and the crunchy fries creates a delightful texture combination that leaves you craving more.

In addition to tiny to large burger stands, the city is home to a large number of food trucks that are positioned at different points and offer the tastiest burgers made with real cheddar, hand-cut fries, and bread baked by bakers. Burgers and French fries are a classic combination that people love to eat anytime they can, whether they're at a laid-back diner or on-the-go. They represent comfort and contentment in every mouthwatering bite.

Fish and chips may be known as a quintessential British dish, but it has found its way to various corners of the world, including Paris. In this city of culinary delights, one can still indulge in this classic combination of crisp battered fish and golden fries.

While traditional French cuisine takes center stage in Paris, fish and chips have managed to carve out a niche for themselves. From quaint little fish and chip shops to trendy modern restaurants, you can find establishments that cater specifically to the cravings of this British delicacy.

Talking about "Fish", the type of fish used to prepare this dish is cod, a popular fish in the Atlantic Ocean. First, each piece of fish fillet is soaked in a mixture of cornstarch, flour, and baking powder, beaten, mixed with eggs and carbonated water, and then fried until crispy. The fish slices, after being marinated and fried, are served with small but not too thin French fries.

The appealing piece of fish with a thin layer of flour on the outside, the meaty taste of mashed beans, the sweet and sour taste of tomato sauce, and the slightly sour taste from a small slice of lemon all combine to create an elegant combination. The tongue is also filled with the crispy aroma of potatoes. From the first taste, everything comes together to provide diners with an impressive and appealing taste experience.

Fish and chips is also a quick and convenient dish, a harmonious combination of fish and chips at an affordable price, loved by everyone. Initially, fish chips were served in old newspaper packages. Later, when this dish gradually became more popular, the newspaper was replaced by plain paper, cardboard, or plastic boxes.

Gelato is a frozen dessert originating from Italian cuisine, introduced to the street food scene in Paris. Since its introduction, this dish has become a favorite street food among locals and foreign tourists. Gelato is made with a base of 3.25% milk and sugar. It is generally low in fat and has more flavor than other frozen desserts. This determines the density and richness that distinguishes it from other types of ice cream.

In the early days of its appearance, Gelato had 2 types:

• One is made by mixing water with fruits such as lemons and strawberries (also known as Sorbetto)
• The other is made by mixing milk with cinnamon, pistachios, coffee, or chocolate.

Gelato is thick, smooth, liquid, and somewhat flexible. This dessert is often confused with ice cream. Although both gelato and ice cream are made from liquid cream, milk, and sugar, gelato uses more milk and less liquid cream and does not use egg yolks, a common ingredient in ice cream. Gelato has less air than regular ice cream, making it thicker and stored at warmer temperatures.

A delicious gelato dish must be scooped with a spade. When eaten, gelato melts in the mouth quickly, not spongy like ice cream. What makes gelato so popular is that it is very flavorful. Gelato uses few ingredients to make room for "explosive" flavors. For example, when eating, diners will feel that chocolate gelato has a stronger chocolate flavor than regular chocolate ice cream.

How to prepare chocolate gelato:

• Whisk the egg mixture: Beat egg yolks and 70g sugar in a bowl using an electric mixer until well combined. Increase speed to medium-high, beat for 3-4 minutes, and then form ribbons.
• Cook the cream and custard mixture: add 500ml of whole milk, 250ml of thick cream, 70g of sugar, 3ml of vanilla essence, and 15ml of sugar syrup in a pot over medium heat. Stir in beaten egg yolks and continue stirring until 80 degrees Celsius.
• Mix chocolate with milk cream mixture: Chop 200g dark chocolate, mix with milk cream, stir, and filter through a sieve until smooth.
• Cool the chocolate milk cream mixture: Place the bowl of chocolate milk ice cream on an ice bowl, then stir well until the mixture cools completely, then cover it with plastic wrap and put it in the refrigerator for 1 - 2 hours.
• After 2 hours of cooling, combine chocolate milk ice cream with ice and beat on low speed for 10-12 minutes. Cover, freeze for 50 minutes, and beat for another 5 minutes to complete.
• Pour the chocolate gelato mixture into the mold, cover tightly with foil and freeze in the freezer for 6 hours or overnight.

Paris may be synonymous with French cuisine, but it also offers a vibrant and diverse dining scene, including Greek delicacies like Souvlaki that are sure to tantalize your taste buds. Souvlaki is known as one of the best street foods in Paris.

Walk past any of the eateries scattered throughout the streets of Paris, and you'll be greeted with the tantalizing aroma of grilled meat and tangy tzatziki sauce. Souvlaki consists of succulent pieces of marinated meat, typically pork or chicken, skewered and grilled to perfection. The meat is then wrapped in warm, fluffy pita bread and garnished with fresh vegetables, aromatic herbs, and a drizzle of zesty tzatziki sauce.

Renowned for its simplicity and bold flavors, Souvlaki in Paris is very popular with both locals and tourists. Each bite offers a burst of smoky, tender meat balanced with the cool creaminess of the yogurt-based tzatziki sauce. Pair it with a side of crisp golden fries or a refreshing Greek salad, and you have a satisfying and complete meal.

Recipe to make Souvlaki at home:

• Marinate your preferred cubed meat in a Mediterranean-style mixture (olive oil, lemon juice, garlic, oregano, and other spices and seasonings are common ingredients). The final product will be more flavorful the longer it marinates.
• Place the marinated meat cubes onto a skewer that can withstand heat.
• Over medium heat, grill the meat that was skewered. For additional flavor and juiciness, baste the meat with the remaining marinade as it cooks. However, discard any marinade that is left after about five minutes of grilling, as the meat and its juices should be fully cooked by then to avoid foodborne illness.
• Serve over your favorite fresh vegetables, in a warm pita, or on a skewer.

The next best street food in Paris is tacos. This dish originates from Mexico, made from cornmeal or wheat flour for a crispy outside crust, while the inside is filled with many different options. Like sandwiches, tacos are made up of a variety of foods prepared in different ways and tacos can be eaten as an appetizer or snack.

In tacos, the rice paper will be fried until soft and folded with the filling. The filling is made from beef, pork, fish, chicken, tomato sauce, mushrooms, chili... all will be grilled (or steamed) together. Enjoyers can change the ingredients of the filling to suit their taste and preparation method.

This dish is very Mexican not only because of the cornmeal rice paper crust but also because of the chili flavor served with the cake and sauce. The color of the filling comes from the foods in it, you can enjoy tacos with meat and delicious sauce or tacos with the main ingredient being green vegetables and a little grilled meat.

Thanks to the long list of options and the method of preparing the fillings inside, taco convinces even more people who are passionate about this dish. In general, there are two types of tacos, hard-shell tacos and soft-shell tacos. Soft shell tacos represent cornstarch ingredients, usually steamed or grilled. However, the most popular taco is still corn shells sandwiched with minced meat, onions, lettuce, pears, and spicy tomato soy sauce.

After the main meal, many people choose tacos as a cena (light dinner) sold in mobile stalls until midnight on the streets of Paris. On weekends, discos and clubs are open until dawn and tacos are a quick snack for those who have fun all night.

Falafel is a popular Middle Eastern street food and Paris. The vibrant food scene of Paris is no stranger to this delicious vegetarian delight. The streets of Paris are home to a plethora of falafel eateries that are sure to entice any visitor or resident of the city.

Le Marais, particularly Rue des Rosiers, is widely regarded as the epicenter of falafel in Paris. Here, you can find crowded falafel stands serving up warm pita bread stuffed with crispy and flavorful falafel balls, complemented by a variety of tangy sauces, crunchy vegetables, and pickles. The aroma of freshly fried falafel permeates the air, drawing hungry crowds from all walks of life.

The secret to the success of falafel in Paris lies in its perfect blend of textures and flavors. The outer layer offers a satisfying crunch, while the inside is moist and bursting with a mixture of ground chickpeas, fresh herbs, and spices. This delightful combination, coupled with the vibrant street atmosphere of Paris, creates an unforgettable culinary experience.

Steps to make falafel at home:

• Soak 500g chickpeas for about 8 hours or boil for 30 - 45 minutes. 1 onion, 2 minced garlic cloves, and cut coriander into pieces.
• Use a blender to puree the mixture of chickpeas, onions, garlic, and coriander. Then put the mixture into a bowl, use a spoon to press to compact it, use plastic wrap to cover, then place in the refrigerator for about 60 minutes.
• Take the chickpea patty mixture from the refrigerator and roll it into bite-sized balls.
• Put the pan on the stove, wait for the oil to boil, add each falafel patty, and fry it until both sides are golden brown, then take it out and put it on paper to absorb the oil and you're done.

In the city of love and culinary delights, Paris, one cannot resist the temptation of indulging in a baguette sandwich. A true French delicacy, this iconic creation is a testament to the art of good food. The baguette sandwich, or "jambon-beurre" as the locals call it, brings together a fluffy baguette, thinly sliced ham, and a generous spread of creamy butter. Its simplicity unveils a profound depth of flavors.

Walking down the charming streets of Paris, you'll find quaint little cafes and bakeries, each boasting its own unique take on the baguette sandwich. The secrets lie within the quality of ingredients, precise technique, and a dash of French passion. It's a true culinary masterpiece that has stood the test of time. Consequently, baguette sandwiches are regarded as some of the best street foods in Paris.

Sitting at a sidewalk cafe, savoring a freshly-made baguette sandwich, you'll find yourself immersed in the vibrant atmosphere of Paris. The crispy crust of the baguette, the tender ham, and the velvety butter perfectly blend together, creating a symphony of flavors that leaves you craving more. It's a gastronomic adventure that shouldn't be missed when visiting the enchanting capital of France.

How to make a baguette sandwich:

• Slice the baguette lengthwise, then remove.
• Brush the top half with mayonnaise and Dijon mustard, and the bottom half with caramelized onion jam.
• Place the rocket along the lower portion. You can use less rocket if you'd like, but I use a lot.
• Slices of Brie should be cut into an angle and placed atop the rocket.
• Place your prosciutto or jamon on top of the Brie after peeling and twirling it into a loose rosette.
• After sandwiching the top and bottom halves, cut them into three pieces.
• Can be eaten immediately, packed for a picnic, or kept for a day in the refrigerator.

When it comes to croissants, Paris is the ultimate destination for indulging in this delectable pastry. Parisian croissants are renowned worldwide for their flaky, buttery texture and irresistible taste. These crescent-shaped delights are baked to perfection, creating a mouthwatering golden exterior and a soft, fluffy interior.

Most of us think that croissants originate from France because this cake appears quite a lot in French bakeries. But in fact, this cake actually originates from Austria. It was later introduced to France.

The art of making croissants in Paris is a centuries-old tradition that has been passed down through generations of skilled bakers. Using only the finest ingredients, such as high-quality butter and premium flour, these pastries are a true culinary masterpiece.

Whether enjoyed with a cup of freshly brewed coffee at a neighborhood café or savored as a quick breakfast on the go, croissants have become an iconic symbol of Parisian gastronomy. The aroma that fills the streets of Paris as the croissants are baked daily is simply irresistible, tempting both locals and tourists alike.

Recipe for croissants:

• Mix sugar, salt, flour, cold water, yeast, and flour in a bowl. Knead for ten minutes, roll into a ball, cover, and refrigerate for two hours.
• Sandwich the butter between two pieces of parchment paper. Roll and pound it into a 20 x 15 cm rectangle with a rolling pin. Wrap in the baking parchment and store in the refrigerator.
• Roll out the chilled dough onto a floured surface to create a rectangle that is 40 by 20 cm. Unwrap the slab of butter and place it in the center of the dough, covering the middle third.
• Half of the dough should be folded up and partially over the butter.
• To ensure that the two dough edges meet in the center of the butter, fold the other side of the dough in the same manner, up and over the butter.
• The seam will be formed when the dough is folded in half so that the points where the ends meet. After wrapping, chill for half an hour.
• Twice more, follow the same procedure (roll the pastry while it's still folded), folding, and chilling it, but this time, omit the butter. After wrapping, let it sit overnight.
• Roll dough the next day into a 60 by 30 cm rectangle on a floured surface, then trim edges with a sharp knife or pizza cutter for a neat appearance.
• The dough should be divided in half lengthwise to create two long strips. Next, cut each strip into six or seven triangles with two equal sides.
• Pull the two corners at the base of each triangle one by one to make it wider and longer.
• Carefully roll each triangle into a croissant, starting at the base and taking care not to squash the dough.
• Roll the croissants, tucking each triangle under the croissant, and place any fillings across the widest part before rolling up.
• Place croissants on baking trays lined with parchment, cover with oiled cling film, and let rise for two hours or until doubled in size.
• Preheat oven to 200°C and gas 6. Glaze croissants with egg and salt mixture. Bake for 15-18 minutes or until golden brown.

The last name mentioned in the list of the best street foods in Paris is macarons. It is a meringue-based pastry. Macarons are made from egg whites, powdered sugar, granulated sugar, almond flour, and food coloring. In Paris, the French pastry shop Ladurée is famous for making quality macarons with both new and traditional flavors. There are other famous shops that also make macarons such as Pierre Hermé and Fauchon.

Since the 19th century, a typical Parisian macaron is presented with ganache, butter, or jam sandwiched between two such cakes, akin to a sandwich cookie. This type of cake is characterized by two round pieces of cake sandwiched together, with a rough crust and a flat base. The cake is lightly moist and easily melts in the mouth. Macarons can be found in a variety of flavors, from traditional (raspberry, chocolate) to unusual (fatty liver, matcha).

According to the French method, egg whites are beaten until they have a stiff egg-sugar mixture. Then the sifted, ground almonds and powdered sugar are slowly folded until the desired cake state is achieved. The process of removing air and folding is called macaronage.

Method to make macarons at home:

• Pulse ground almonds and icing sugar in a food processor, then sieve and mix with egg whites to create a thick paste.
• In a heat-resistant bowl, combine egg whites, granulated sugar, and water. Boil until syrup reaches 110°C, then beat vigorously. Pour syrup into a mixer bowl, whisking on high until the mixture cools and forms a shiny peaked meringue. Add coloring and continue whisking.
• Gently fold the meringue onto the almond mixture, avoiding over-mixing. It should slide off the spatula in a thick ribbon, disappearing after 30 seconds.
• Preheat oven to 170°C. Place baking sheets on parchment paper. Pour batter into a piping bag, pipe rounds onto prepared sheets, and let macarons sit for half an hour until skin forms.
• The macarons should be baked for 14 minutes (you could test one to make sure it's done correctly). Peel the macarons off the paper gently after a few minutes of cooling after sliding the parchment onto the work surface.
• Create a filling by mixing chocolate and cream in a bowl, then add butter and stir until smooth. Spoon the mixture into a piping bag, outline half of the macarons, add jam, and cover with another shell.
• After baked, the macarons will taste better after being refrigerated overnight.