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Shopping Like a Three Star Chef

Jorg Zipprick's Culinary Journal - Free Lance Correspondent to the Paris Pages
Text copyright (c) May 1995 Jorg Zipprick - used with permission.
It impossible to meet Senderens or Robuchon at the Rungis-Market. France's best chefs buy at some high-priced specialists, situated in all regions of the country. And with a bit of luck, everyone can buy his ingredients like a great french Cuisinier: The truffles for the best restaurants of Paris come from Pebeyre in Cahors (66, rue Frederic Suisse, Tel.: 65 22 24 80). Unless you buy 500 Grams of his "black diamonds", Pebeyre will not go to the phone.

The tasty jambon de pyrenees, that they have in better Bistros is available at Pierre Oteiza (Gastronomie de la Vallee des Aldudes, 64430 Les Aldudes, Tel.: 59.37.56.11), some good saucissons at Conquet (12210 Lacalm, Tel.: 65.44.33.05).

Jean-Claude Mieral (Route de Paris, 01340 Montrevel-en-Bresse, Tel.: 74.30 81.13) sells the good Bresse-Poultry for restaurants like "L'Ambassadeurs". And everybody can buy the same cheese as in Robuchon's restaurant at Marie-Anne Cantin (12, rue du Champs du Mars, 75007 Paris, Tel.: 45 50 43 94).

Even the coffee comes from a specialist: Pierre Verlet (256, rue Saint-Honore, 75001 Paris, Tel.: 42 60 67 39) has some home-made mixtures for restaurants like "Les Trois Marches" in Versailles.

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Updated 05/95