A study by the Paris Urban Planning Workshop (APUR) highlights the most prominent foreign cuisines in the French capital, where Italian restaurants dominate a vibrant and diverse gastronomic landsc
In Brief
Italian cuisine is the most represented foreign gastronomy in Paris, with 1,020 restaurants identified, according to an APUR study published by the City of Paris. The culinary map also reveals a strong presence of Japanese (765 establishments) and Chinese (420 establishments) cuisines. In total, Paris boasts 4,400 restaurants serving international flavors, underscoring its status as a global gastronomic capital. With over 15,000 dining establishments (restaurants, brasseries, bars, and cafés), the city's culinary diversity is a cultural and economic asset.
Key Figures
• 1,020 Italian restaurants: a clear culinary dominance.
• 765 Japanese restaurants, followed by 420 Chinese restaurants.
• 4,400 foreign cuisine restaurants, out of a total of 15,230 dining establishments.
• French cuisine remains central, accounting for about 30% of traditional restaurants.
Insights & Analysis
The prevalence of Italian, Japanese, and Chinese cuisines in Paris reflects several structural and cultural trends within the F&B sector:
A strong cultural affinity for Italian flavors:
Italian cuisine enjoys universal appeal. Its simple yet convivial dishes (pizzas, pastas) resonate with both Parisians and tourists alike, solidifying its dominance in the city.
The rise of Japanese cuisine:
The growing popularity of concepts like sushi, ramen, and izakayas reflects increasing demand for premium, health-conscious options. This segment has successfully captured an urban, young, and affluent clientele.
The influence of migration waves:
Chinese, Vietnamese, and North African cuisines are deeply embedded in Paris's culinary landscape, thanks to strong diasporic communities that have created a dense network of authentic eateries.
A local offering embracing global influences:
French establishments are increasingly incorporating international elements into their menus to cater to a cosmopolitan and curious audience.
Conclusion
Paris remains a global culinary laboratory. Looking ahead, these trends are likely to strengthen, with even greater diversification of offerings. African and South American cuisines, which are still underrepresented, could experience growth similar to that of Asian cuisines in recent years. This evolution presents exciting opportunities for visionary restaurateurs ready to explore new gastronomic horizons.
Alice Polack
