ORBISGOURMET & PANTRY IN PARIS 23 shops in the atlas.Illustration
Gourmet & Pantry in Paris
23 stores · curated ORBIS register
Albert Ménès carries jams from small producers alongside biscuits and other pantry goods, continuing a French épicerie label founded in 1921. Berthillon Glacier makes ice cream on Île Saint-Louis, with salted butter caramel among the flavours associated with the house. Boissier sells marrons glacés and chocolates at Galeries Lafayette Gourmet, adding confectionery to the pantry and frozen-dessert selection.
Albert Ménès founded his Maison in 1921 at Landerneau in Brittany, importing rare grocery goods for knowledgeable friends. Thierry Hervey created the brand in 1986 as a labelled range of fine grocery worked with small producers. More than 300 references now carry the name, from jams and spices to biscuits and preserved fish, with spices packed near Beauvais.
Best for Artisan jams, biscuits, and gourmet pantry.
The story begins in 1921 at Landerneau in Brittany, where Albert Ménès returned from years at sea to the flavours of his Breton childhood. He founded the Maison Albert Ménès that year and imported rare grocery goods from around the world for friends and knowledgeable amateurs. He later became a grocer for Edouard Leclerc, who gave him shelf space in his first Breton supermarket. He rose to the rank of wholesaler while keeping his taste for forgotten recipes from a region or a terroir. A leaner economy then pushed many small producers out of the market. The meeting of Albert Ménès and Thierry Hervey changed the course of the house. In 1986 Hervey created the brand as it exists today, a labelled range of fine grocery worked with small producers and sold on supermarket shelves. Jams and spices sit beside biscuits and dried fruit. Fish and sauces share the range with condiments and honeys. The range now counts more than 300 references of sweet and savoury épicerie fine, chosen from French regions and from the better sources of the world. Spices and pepper blends are packed in the house's own workshop near Beauvais. The brand favours products without colourings or additives. Two jams took silver medals at the Concours Général Agricole in 2026.
The most ice cream in Paris — made on Île Saint-Louis since 1954. Intense, natural flavors without artificial additives. The salted butter caramel and wild strawberry are transcendent. Worth cr.
Best for Île Saint-Louis ice cream made since 1954
Maison Boissier, Paris confectioner since 1827 and inventor of the marron glacé, sells chocolates, dragées and confections from its counter at Galeries Lafayette Gourmet.
Best for Historic Parisian confectionery and chocolate — marrons glacés
Maison Boissier has traded as a Paris confectioner since 1827, when Bélisaire Boissier, arriving from the south of France, opened a shop that soon drew the era's fashionable élégantes — and, by reputation, admirers including Victor Hugo. The house is credited as the inventor of the marron glacé, and candied chestnuts remain its signature, wrapped in the gold paper the brand still uses today. Alongside the chestnuts, Boissier makes chocolate — pétales, mendiants, tablets and truffles — and a run of old-fashioned confectionery: sugared almonds, marshmallows, fruit pastes and the pearl-shaped bonbons boules in apricot, cherry and blackcurrant. The house keeps its own boutiques at Galerie Vivienne, rue du Bac and rue de Passy, and its best-known outpost sits inside Galeries Lafayette's Haussmann flagship, where a Boissier corner and periodic pop-ups occupy the Le Gourmet food hall alongside the store's other specialty grocers. It is a confectioner first — its own site and its Galeries Lafayette listing both center on chestnuts, chocolate and candy rather than a dedicated tea program, so shoppers looking specifically for loose-leaf tea should treat Boissier as a stop for sweets and gifting rather than a tea specialist.
Artisan jam house founded 2015 by Nadège Gaultier and Laura Goninet; small-batch copper-pot preserves made under the Viaduc des Arts in Paris, sold in white-lacquered jars.
Best for Copper-pot small-batch jam in collectible jars
Confiture Parisienne was founded in 2015 by Nadege Gaultier and Laura Goninet, two Parisians - one from a restaurant background, the other from advertising for organic brands - who set out to revive the city's own jam-making tradition, largely lost by the early 20th century after once being a genuine Parisian specialty supplied by orchards on the capital's outskirts. Their preserves are made in small batches in copper cauldrons using traditional methods, with fruit sourced at peak season and unrefined sugar, then packaged in white-lacquered jars meant to protect the contents from light. Production takes place in a workshop under the arches of the Viaduc des Arts, which the brand describes as the only jam-making atelier in Paris.
Italian food hall at 37 rue Sainte-Croix-de-la-Bretonnerie in the Marais, opened April 2019 as an Eataly/Galeries Lafayette venture; three floors, seven eateries, market counters and what it bills as Paris's largest Italian wine cellar.
Best for Italian groceries, fresh pasta, market counters, restaurants, and wine
Eataly Paris Marais opened on 12 April 2019 at 37 rue Sainte-Croix-de-la-Bretonnerie, in the Marais's 4th arrondissement, in partnership with the Galeries Lafayette group. The store spans more than 26,000 square feet across three floors and combines seven separate eateries with eight market counters - a butcher, baker, cheesemonger, fresh-mozzarella and fresh-pasta stations, and open-air fruit and vegetable stalls. It also holds what is described as the largest Italian wine cellar in Paris, with around 1,200 individual labels, and runs a cooking school open to the public.
Fauchon was founded in 1886 when Auguste Fauchon opened a specialty grocery at Place de la Madeleine in Paris. The house added its Grand Salon de Thé in 1889, establishing the gourmet épicerie now recognized by its signature pink.
Best for Gilded French gourmet goods from the 1886 Place de la Madeleine épicerie.
Fauchon was established in 1886 when Auguste Fauchon, a young Norman passionate about quality products, opened a specialty grocery store at Place de la Madeleine in Paris. He chose the location to offer Parisians exceptional products from Normandy: peppers, nutmeg, tea, and coffee achieved quick success. Fauchon stayed current with innovations, selling LU biscuits from their 1887 creation and Maggie bouillon. In 1889, the opening of the Grand Salon de Thé revolutionized the French art of living, offering a refined space dedicated to women. The Grandes Caves de Réserve opened four years after the original shop, known for its selection of authentic wines. In 2018, Fauchon opened Hôtel Paris on Place de la Madeleine, combining hotel excellence with French gastronomy, perpetuating Auguste's legacy of French elegance and culinary excellence.
IRO translates a rock-inflected Paris wardrobe into leather jackets, distressed knits and contemporary ready-to-wear. The Bastille-backstage energy is deliberate, but the useful through-line is the contrast between sharp city pieces and deliberately worn texture.
Paris caviar house founded in 2001 by Raphael Bouchez, maturing and hand-packing farmed caviar in its own laboratories near the Bassin de l'Arsenal and in Ivry-sur-Seine under longtime caviar master Bruno Higos, supplying restaurants and retailers.
Best for Chef-grade sturgeon caviar from a Marais manufacture
Kaviari is a Paris-based caviar house founded by Raphael Bouchez in 2001, building on decades of family experience in the caviar trade. As wild caviar was phased out under international protection rules, Kaviari repositioned itself as a selector and refiner of farmed caviar, sourcing roe from aquaculture producers and finishing it in its own Paris-area facilities. Caviar master Bruno Higos has overseen this refining process for decades. Kaviari operates out of facilities near the Bassin de l'Arsenal and in Ivry-sur-Seine, selling both to the trade and directly to consumers.
Founded in 1867 by Pavel Kousmichoff in St Petersburg and relocated to Paris after the Russian Revolution, Kusmi Tea now produces its organic, B Corp-certified blends — including the historic Anastasia recipe — in Normandy.
Best for Anastasia blend and colorful tins from the 1867 St Petersburg house
Kusmi Tea's founder, Pavel Kousmichoff, left home at 14 to work for a St Petersburg tea merchant, and was given a small tea house of his own on his marriage in 1867 — the year the brand now dates itself to. The business grew quickly under him: a favorite of Russian nobility by 1880, and a chain of roughly ten tea houses by 1901. That history ended with the Russian Revolution, when the family relocated the business to Paris in 1917, carrying the Russian tea tradition — and recipes like the historic Anastasia blend — into French retail.
The brand now operates from Paris with production based in Normandy, where it makes its teas to organic and B Corp-certified standards — a very different operational footprint from the imperial-era tea houses it descends from. The catalog runs past 100 varieties, spanning the historic Russian-style recipes alongside newer wellness-oriented lines, including the organic Detox series launched in 2007. What ties the current business to its 1867 origin is mostly Anastasia and the brand's colorful tin packaging, both treated as a throughline to the St Petersburg tea house Kousmichoff built before the family ever set foot in Paris.
Founded in Paris in 2011 by former L'Oréal marketing executive Lise Bienaimé, La Chambre aux Confitures is a dedicated jam shop offering more than a hundred flavors — from classic apricot to mango-coconut-white chocolate — made artisanally in France, with boutiques across Paris and several other French cities.
Best for Lise Bienaimé's single-fruit seasonal confitures
La Chambre aux Confitures ('the jam room') was founded in 2011 by Lise Bienaimé, who left a decade-plus career in beauty-industry marketing, including a stint at L'Oréal, to open a shop devoted entirely to jam. The concept was to treat jam-making with the same seriousness as fine food or perfume: single-fruit precision, seasonal batches, and unusual pairings alongside the classics. The shop's range runs past a hundred flavors of jam and chutney, spanning traditional preparations (apricot, strawberry, fig) and more inventive combinations such as mango-coconut-white chocolate, banana-passion fruit-ginger, apricot-passion fruit-redcurrant, and rhubarb-geranium. With the exception of exotic fruit, ingredients are sourced from France, and production is artisanal rather than industrial. From its original Paris shop the brand has grown into a small network — by recent counts around seven boutiques, split between Paris (including a long-standing location at 9 rue des Martyrs in the 9th arrondissement) and other French cities — plus an online shop at la-chambre.com. Bienaimé has also written a cookbook, Confitures, collecting some 150 of her recipes, published via Éditions de La Martinière. The brand occasionally collaborates with other food and drink houses, such as Palais des Thés, on limited spreads.
La Grande Épicerie de Paris is the gourmet food hall adjoining the Le Bon Marché department store at 38 rue de Sèvres, part of the LVMH group since the 1980s, stocking tea, chocolate, pantry goods and prepared food.
Best for Gourmet food hall of Le Bon Marché — tea
La Grande Épicerie de Paris operates as the food half of Le Bon Marché, the Left Bank department store widely credited as the world's first — housed in an adjacent building at 38 rue de Sèvres rather than folded into the main store floors. Le Bon Marché itself was bought by Bernard Arnault in 1984 and became a founding house of his LVMH luxury group in 1987, the same ownership umbrella La Grande Épicerie sits under today as one of LVMH's selective-retailing divisions.
The store's identity is breadth rather than a single specialty: aisles running through tea, chocolate, pantry staples, condiments and prepared food sit alongside produce, wine and a bakery, closer in spirit to a curated department-store grocery than a boutique specialist. That range is the actual draw — rather than going deep on one category the way a dedicated tea house or chocolatier does, it lets a visitor cover pantry gifts, a chocolate bar, a tin of tea and something to eat on the spot in one stop. For a shopper who wants Paris's specialist food culture without visiting five separate addresses, it's the compressed version — curated by one of France's oldest retail names, now running inside a much larger luxury group.
Marais grocery-cafe on Boulevard Beaumarchais founded by Delphine Plisson, opened in 2015 in a former bicycle depot; modeled on Dean & Deluca, with a produce market, butcher, cheese and fish counters, wine cellar and restaurant.
Best for Curated French pantry and gift baskets.
La Maison Plisson is a market-style grocery and cafe on Boulevard Beaumarchais in Paris's Marais district, opened in 2015 by Delphine Plisson, a former fashion executive who had worked with Yves Saint Laurent, Agnes b., and the group behind Maje, Claudie Pierlot and Sandro. Modeled explicitly on American food-hall concepts such as Dean & Deluca, the shop occupies a converted former bicycle depot and combines a produce market, butcher, cheese and dairy counter, fish market and wine cellar with a cafe-restaurant.
Baker Djibril Bodian won the 2015 Grand Prix de la Baguette de Paris — his second title after 2010 — at Le Grenier à Pain's Abbesses shop, earning a year supplying the Élysée Palace. The chain bakes with 100% French flour and has since expanded to China, Japan, Kenya, and Saudi Arabia.
Best for The 2015 Grand-Prix-winning baguette, baked at the Abbesses flagship.
Le Grenier à Pain's Abbesses shop, at 38 rue des Abbesses in Paris's 18th arrondissement, is run by baker Djibril Bodian, who won the Grand Prix de la Baguette de Paris in 2015 — his second title, after an earlier win in 2010.
The Grand Prix win came with a year-long contract to supply the baguette served daily at the Élysée Palace, the French president's residence, a distinction reserved for that year's single winning baker. The chain bakes with 100% French flour and frames its approach as a rejection of mass production: "It seems simple, a baguette, but nothing is more exacting," reads its own description of the craft.
Le Grenier à Pain has since grown into a wider chain with multiple Paris boutiques and an international presence including branches in China, Japan, Kenya, and Saudi Arabia, and is a member of the French Artisan Bakery Federation (SFB).
Antoine-Claude Maille opened his first boutique in Paris in 1747 and supplied vinegars and mustards to the court of Louis XV; the Dijon shop followed in 1845. Both boutiques still pump fresh mustard straight from the tap, alongside the house vinegars, cornichons, and gift jars.
Best for Fresh mustard from the pump, flavored vinegars, and gift jars
Mamiche is a Paris bakery making sourdough bread and viennoiseries by hand. Its Condorcet bakery is at 45 Rue Condorcet, with another bakery on Rue du Château d'Eau and a separate traiteur on Rue Bouchardon. Croissants and other laminated pastries are part of a range that also includes savoury food to take away.
Best for Handmade bread and viennoiseries from a Paris neighbourhood bakery
Mamiche is a Paris neighbourhood bakery whose own description centres on food made in-house. The official site identifies two bakery addresses, on Rue Condorcet and Rue du Château-d'Eau, plus a separate traiteur on Rue Bouchardon. This is a small local group rather than a generic chain, and each address is tied to the same stated approach: substantial loaves, house-made viennoiserie and savoury food prepared through the day. The production notes are unusually specific. Mamiche says its sourdough is kneaded by hand every day, while laminated pastry is handled by dedicated touriers. Their work folds fine layers of butter through the dough before croissants and related viennoiseries are shaped. The bakery also foregrounds ingredient quality without turning the range into a luxury exercise. Bread anchors the offer. Sandwiches extend it beyond pastry, while family-style prepared dishes add another savoury format. The traiteur gives that side its own address. Taken together, the three locations show a coherent format built around everyday bakery craft and visible production roles. Bread sits beside pastry, while prepared food broadens the range without displacing the identity of a neighbourhood boulangerie.
The 'Jaune' (Yellow Shop) has been a Marais institution since 1946. This Jewish deli sells Yiddish specialties — strudel, babka, cheesecake, smoked fish, and Eastern European prepared foods.
Best for Strudel, babka, cheesecake, smoked fish, and Eastern European prepared foods
Paris food-sourcing venture founded in 2008 by Alexandre Drouard and Samuel Nahon; opened grocery, fishmonger and butcher shops on rue du Nil (2nd arrondissement) from 2012, adding a bakery, to support small-scale French farmers and fishers.
Best for Rue du Nil shops behind Paris's chef-driven sourcing revolution
Alexandre Drouard began exploring food-sourcing issues around 2006, drawn in by the Slow Food movement's focus on food systems. In 2008, together with Samuel Nahon, he founded Terroirs d'Avenir with a stated mission of supporting peasant agriculture and sustainable fishing. Starting in 2012, the pair opened their first retail shops on rue du Nil in Paris's 2nd arrondissement - a grocery, a fishmonger and a butcher - with a bakery added roughly three years later. The rue du Nil cluster has been credited with reshaping how Parisian chefs source ingredients.
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