Five food finds

BRIE DE MEAUX

Produced northeast of Paris, this local favourite is sweet, buttery and covered in a thick, white rind.

FROMAGE DE TÊTE

The jellied slab of the insides of a calf’s or pig’s head, marbled together and served cold, is a challenging but hearty taste of

working-class Paris.

BAOZI

Belleville’s Chinese community’s

fluffy, steamed buns, oozing with sticky, barbecued pork or packed with vegetables,

are unmissable.

BAKLAVA

An array of layered, syrupy filo pastries stuffed with nuts are churned out by the many local

Tunisian bakeries.

CHAMPIGNONS DE PARIS

Once cultivated in the city’s catacombs during the 17th century, these fungi are now grown

underground in urban farms.

RIGHT: Patrons fill the terrace of Aux Folies on Rue de Belleville BELOW: Brie de Meaux, produced just outside the French capital