Food Tour: The Best of French Pastry

A tour dedicated to the art of pastry making

2 to 3 hours

All year round, from Wednesday to Friday

Brioches, chocolates, macaron, éclair, biscuits, and other sweets

with guide

Okay, France no longer has the monopoly of top-notch gastronomy. But among foodies around the world there is still a consensus: French pastry is the best in the world.
And today, this patisserie shines all over the planet.
From Tokyo to New York, chefs are renowned for their excellence, technique and creativity.
They travel the world to expose and sell their works. They present their collections as if they were jewelry from a great jewelry store.
It is an art that uses as base ingredients: fruits, honey, sugar, flour, milk, flowers, teas and alcohol.
That uses mathematics, chemistry and physics to create incredible and unthinkable things. That flirts with architecture, fine arts, history and geometry, not to mention fashion.
It is from Paris that the latest creations and novelties are released to conquer the globe.

A feast! That will please not only the deepest fans of sweets but also, certainly, lovers of good food in general.
Let’s explore the many expressions of French patisserie: from cookies to chocolates, from pies to brioches, from macarons to éclairs!
It is practically impossible to cover all the delights that Paris has to offer.
But we will certainly take you to meet and taste great samples of it. From the classics to the most innovative pastry. The cream of the cream.

Discover our amazing Food Tours in Paris

Take a look at what our customers say about us

– Local guide specialized in gastronomy, history and culinary culture
– Tasting: brioches, chocolates, macaron, éclair, biscuits, marmalades and more

– French pastry course
– Lunch at a “dessert restaurant” in Paris (with or without wine pairing)
– This tour can be extended and done in 2 days, in different regions of the city

22 reviews


did you know ?

In 1533, the marriage of Catherine de Médicis to Henry II decisively influenced French gastronomy. Catherine brought from her Florentine court not only Italian cooks, but also a new way of eating. In desserts, her pastry chef Popelini contributed with the dough for eclairs, marzipan, zabaglione, egg puddings, ice creams, various types of biscuits, and almond sweets. She also introduced new techniques for making jams, compotes, and fruit liqueurs.


Contact us for a custom itinerary request


We are a producer of enogastronomic experiences in Paris and France. We organize bespoke trips and tours that celebrate the art of eating and drinking well.
We act as a receptive agency for independent travelers, travel agencies and corporate.


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