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Paris, France
6 dishes to eat in Paris, what is in them, and where they belong.
Judged on lamination and butter. A bakery that won the city's annual baguette prize is a reliable signal.
The default bistro plate. Ordering it à point gets you what most other countries would call medium-rare.
Served after the main and before dessert, cut so the shape of the wheel is preserved — never taking the whole nose of a wedge.
The Marais Jewish quarter's contribution, sold from windows with long queues at lunchtime.
Snails in garlic butter, blanquette de veau, confit de canard — the neighbourhood bistro repertoire.
The window of any serious pâtissier is worth ten minutes. Mont Blanc, Paris-Brest and Saint-Honoré are the classics.
