Region

Île-de-France

A region that fed Paris for a thousand years, and kept its cheeses.

17 products · 4 official quality signs

For centuries, local agriculture developed around the capital: market-gardening belts, orchards, spring-fed watercress beds, and the dairies of Brie and Multien. The city ordered, the countryside supplied — and what remains of this relationship is the cheeses.

Brie, a loamy plateau east of Paris, gave rise to a family of bloomy-rind cheeses whose leading figures are brie de Meaux and brie de Melun. Large discs, slowly matured and runny to the core, they travelled all the way to royal tables before becoming a standard. Beauce and Gâtinais, to the south, supplied wheat, honey and saffron.

AOCPDO Cheeses Brie de Meaux "The king of cheeses" — the title bestowed on it by Talleyrand in 1815 before the ambassadors of thirty… AOCPDO Cheeses Brie de Melun Before Talleyrand crowned its cousin from Meaux at the Congress of Vienna, a cheese already existed in… Cheeses Brie de Montereau "Also known as Ville-Saint-Jacques, Brie de Montereau is the forgotten child of the Brie family… Fruit & vegetables Chou de Pontoise Beneath its crinkled, purplish-green leaves, this winter cabbage that Paris had almost forgotten owes… Confectionery Coquelicot de Nemours A small, translucent red sweet born of the fallow fields of Nemours, the Coquelicot transforms a… Cheeses Coulommiers Dubbed the 'cheese of kings' ever since Philippe Auguste treated his court to it, Coulommiers is Brie's… TSG Fruit & vegetables Cresson de fontaine de Méréville Born from the bubbling springs of Essonne, the French capital of watercress has been cultivating since… Traditional dishes Croque-monsieur Golden sandwich bread, ham, and a layer of cheese that crunches beneath the fork: for over a century… Traditional dishes Hachis parmentier A layer of meat, a layer of mash, a golden oven-baked crust — the most familiar of leftover dishes bears… Pastries & bread Mille-feuille Three tiers of puff pastry, two of crème pâtissière, seven hundred and twenty-nine layers counted by the… Pastries & bread Paris-Brest A choux pastry bicycle wheel, invented to celebrate the convicts of the road between Paris and Brest. Pastries & bread Religieuse Two stacked choux buns, a ruff of cream and a name that recalls the habit of nuns. Confectionery Rose de Provins A rose brought back from the Crusades, cultivated on the slopes of a medieval town, crafted for… Pastries & bread Saint-Honoré A crown of small caramel-glazed choux buns, a heart of Chantilly cream — the dessert Paris gave to all… Traditional dishes Soupe à l'oignon Breakfast for night workers, a hangover cure for night owls: the "gratinée des Halles" fed the… Confectionery Sucre d'orge des religieuses de Moret-sur-Loing “In 1638, the Benedictine nuns of Moret-sur-Loing created a pastille made with a decoction of pearl… PGI Meat Volailles de Houdan Served at the table of the Russian tsars and the English Court, celebrated by gastronomes, this…

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