Loosen Those Belts

Loosen Those Belts

Ile-de-France's fanciest restaurants can be just as pricey as their Parisian counterparts. Close to the Channel for fresh fish, to lush Normandy for beef and dairy products, and to the rich agricultural regions of Picardy and the Beauce, Ile-de-France chefs have all the ingredients they could wish for, and shop for the freshest produce early each morning at the huge food market at Rungis, 18 km (10 mi) south of the capital. Traditional "local delicacies"—lamb stew, pâté de Pantin (pastry filled with meat), or pig's trotters—tend to be obsolete, though creamy Brie, made locally in Meaux and Coulommiers, remains queen of the cheeseboard.