A grocery store, or a Épicerie, is a local food retailer but also distributes a variety of products unrelated to food. Grocery stores are considered a canonical example of petty-bourgeois operations, widely found in big cities or villages. The grocery store is also, since the advent of mass distribution, a sector of activity linked to the large distribution purchase of dry and canned foodstuffs and their sales within a store or a central purchasing office.

These local food stores play an important social role in the urban landscape. Most offer basic necessities, as well as fresh fruits and vegetables. Service and availability, wide working hours, allow the “Épicerie” neighborhood grocer to resist the pressure of large retailers. Whether cataloged as fine, neighborhood, Italian or Japanese, grocery stores have acquired a special place in the daily life of the French. Thanks to a wide range of dry and fresh products that allow you to create moments of sharing around a drink or a table, grocery stores are on the rise.

In Paris, Faced with a highly competitive market environment, grocery stores often have their own competitive advantages. Grocery stores offer a broader or exclusive assortment of goods than chain-operated convenience stores. More items to suit Parisian tastes can always be found here, showing the grocery store’s more flexible operating flexibility. Grocery stores know how to reflect the unique appetites of Parisians, for example, some grocery stores sell home-made flavored specialties, or condiments from their own purchase channels, or even It is its own agricultural products.

High-end grocers and food shops seduce the eyes and the taste buds. In Paris, gastronomy is always in the spotlight thanks to renowned artisans, chefs and producers. Some grocery store is also a food shops operated by small producers, offers delicatessens full of high-quality food products. Ordinary things (cheese), little luxuries (caviar, foie gras), and regional specialities, dry grocery (mustards, preserves, spices), sweets (chocolates, biscuits, honey) but also smoked salmon or charcutaille, wine, precious alcohols, exceptional teas and coffees…

The name “Épicerie” comes from the Middle Ages where the grocer trade specialization was mainly sold spices. Since 19th century, grocery stores have become small food retail outlets in addition to spices. Then, the grocery store was transformed, and the food offer became predominant. It has become a business, also called a “general food store”, selling fresh, frozen, dry and canned food products, and a limited range of drugstore and bazaar products.

Originally present in the form of an independent trade, the grocery store also appeared at the end of the 19th century organized in a branch network such as the network of stores under the Félix Potin brand in France, or in the form of a cooperative. of consumption, a movement initiated by Robert Owen, in Scotland (United Kingdom) and continued by the Coops in many European countries.

During the 20th century, with the development of the food industry, pre-packaged products gradually replaced bulk products which were packaged by the merchant. The concept had been inaugurated by French branch stores, from the end of the 19th century, possessing their industrial tool such as Félix Potin or Casino, which, for example, offered sugar packaged in a one-kilogram packet marked with the name of their brand.

In the second half of the 20th century, the grocery store gradually abandoned its “counter” to convert to self-service, a concept born around 1912 in the United States, where customers served themselves directly on the gondolas. In the cities like paris, the grocery store sometimes turns to a clientele concerned with high taste quality and sometimes also socially fair and specializes in the sale of farm or artisanal food products. This grocery store will then adopt a compound name: “delicatessen”.

“General food stores” have gradually been replaced in large urban centers by small supermarkets which are called by various names (supermarket, hard-discount, proxies / proxies). These establishments are generally grouped together under a common brand by joining a central purchasing office independently in the form of a franchise or cooperative, or belonging to a single company. From being the main trade, the independent neighborhood grocery stores, having not evolved into sales areas, have gradually been transformed into secondary trade due to competition from more spacious stores and offering a wider range of products with a “policy tariff” more “aggressive”.

Some 20 grocery stores in Paris still open at late night, however, the specific business hours are slightly different. It all depends on the time of year and the time of week: weekends and summer are prime times as grocers achieve their best numbers there. A prefectural decree prohibits the sale of alcohol in Paris after a certain hour according to a zoning by district. Grocery stores therefore often close after the time limit for selling alcohol in their area.

For those grocery store open late at night, but the prices are generally high, insofar as they are not always observed, it happens that this type of grocery store proves to be competitive with the large local brands (supermarkets or hypermarkets), while remaining more expensive than the hard-discount. Customers using these stores for their usual shopping are rare, but many city dwellers, who appreciate finding a convenience store in their neighborhood open late at night and on public holidays, regularly shop there.

Highlights
Grocery stores and high-end food shops spread across the city. Among the international pastry specialists, we find Pierre Hermé, Ladurée or Philippe Conticini. A true goldsmith of sorbets and ice creams, Martine Lambert offers top-of-the-range products without colorings or preservatives. As for the G. Detou grocery store, its pistachios, ground almonds, pine nuts and other chocolate bars are ordered directly from the producers.

In department stores, Printemps du Goût, La Grande Épicerie de Paris and Lafayette Gourmet offer a wide and very international choice, while paying attention to quality. In the 9th arrondissement, Causses is both a grocery store and a deli with soups, salads and sandwiches.

Licône Lollipops
Licon is a Parisian startup incubated at Paris & Co that reinvents traditional confectionery through form and taste. We create high-end artisanal lollipops in the shape of sculptures and historical figures and we associate them with contemporary flavors in the spirit of mixology. Our products break down the barriers between a work of art and the public in order to democratize culture. The icon is a quality, affordable souvenir with strong symbolic value.

Native Delicatessen
Native Delicatessen is a delicatessen of art and rare products from the First Nations of the Americas, Europe, Australia and Japan. Here you will find Macadamia oil from Australia, wild berry jams, smoked wild salmon glazed with ice wine, chilli jellies, organic mate from Argentina etc… For the pleasure of traveling without leaving and discover products only represented in this tiny shop.

Printemps du Goût
Jules Jaluzot has always wanted people to perceive his Printemps department store as a large market where “everything is new, fresh and pretty, like the title Au Printemps”. 150 years later, the spirit of this genius still inspires Printemps Haussmann. So welcome to all gourmands and gourmets, fine mouths and fine mouths, budding or confirmed gourmets. Printemps du Goût has traveled all over France, meeting craftsmen as passionate as they are fascinating, to share with customers the original as well as the essential, the delicate as well as the delectable. From fresh produce to delicatessen essentials.

The only guide to Printemps du Goût: the love of French terroir and the taste of the real thing. “The delicatessen” or the best of French craftsmanship over 900 m². Among the iconic products, those from the Maison du Chocolat, truffles from Maison Balme, caviar and smoked salmon from Byzantium. Always to seduce Foodistas, the Reine Mer, Supernature, Regain and Laurent Dubois meet with the roasters of the Lomi house. Also come and dig into all the families of 100% French products: jams and honey, confectionery and chocolates, land and sea, vegetables and salted crisps, soups and sauces, breakfast and cakes, oils and vinegars, salt, pepper and spices, mustards and confits, sugars, teas and coffees.

Paris Porto
Paris Porto for its small tubs of pastel de nata ice cream or fig yoghurt and its typically Portuguese Compal fruit juices. Paris Porto, a small grocery store run by two sisters, also offers some sweets to taste on the spot.

Le Boulanger de la Tour
The mistress of the House, the Tour baguette is – like all the breads – made in our workshop in front of the customers, with natural sourdough made from apples, flours from the Moulins Familiaux produced in Ile-de-France and from 100% French wheat. Between this search for authenticity and excellence, its craftsmanship, its warm welcome and this showcase of delicacies where you will discover breads, pastries and pastries, the Boulanger de la Tour, official bread supplier for the restaurant, has become a place of life where passing gourmets and local regulars meet.

Grocery RAP
RAP Alessandra Pierini offers much more than exceptional products to whoever walks into her grocery store. His welcome and his knowledge of Italian terroirs make this place a must in Paris.

La Petite Epicerie
La Petite Epicerie de la Tour opened its doors at number 13, next to the Tour d’Argent. A place where you will find all the essentials of everyday life, from wines to sweet groceries (jams, spreads, biscuits, rum babas…), to savory groceries (vinegars, olives, terrines, foie gras, sauces, salts…) the exclusive recipes of Chef Yannick Franques, but also a brand new dairy offer: butter, eggs, milk, organic cheeses from small producers unearthed in Ile de France, in particular the Ferme Sainte Colombe or Domaine de la Chalotterie. Added to this are seasonal vegetables grown and harvested in Ile de France as well as a very wide selection of products sold at retail, in bulk or in jars such as: teas and coffees from the Brûlerie des Gobelins,

Terra Candido
This Italian grocery store, once open only to professionals, offers raw products (sometimes packaged in large quantities) such as hazelnuts from Piedmont and tasty dried figs. Also to take away: Burratas, mozzarellas, oils, pasta etc…

Ladurée Royale
Ladurée Royale, the Mother House since 1862. This tea room created in 1862, decorated with simply restored wood paneling and original frescoes, sees pastry angels and gourmet muses flourish on its ceilings. The menu, which changes with the seasons, offers simple and tasty cuisine, which has always made the reputation of the House. Fans come here to taste the best macaroons in Paris, filled croissants and sweets from Ladurée’s great pastry tradition.

Capri Bazaar
Capri Bazar Italian grocery store and caterer. The essentials: their fresh or dry pasta.

Lafayette Maison & Gourmet
To delight your taste buds or do some gourmet shopping, Le Magasin Gourmet showcases small dishes and great dishes, delicious French local products and specialties from the big Houses. The best of gastronomy for your daily shopping and for exceptional gifts. Nearly 20,000 mouth-watering products appeal to the senses, as do artisans to meet in situ, in this new Parisian market. A symbol of sharing, of good living, of shared time, of the beautiful and the good, the whole world envies us: our French way of life brings people together. Radiating throughout the world, Galeries Lafayette makes you discover, under the same roof, the art of gastronomy and its famous Gourmet and the art of the house to celebrate this pleasure of good living…

Each floor has its own tastes and ideas. Discover without further delay the worlds of the store: Level -1: Fresh market and catering points; Level 0: Fresh markets; world and French cuisine catering outlets and pastry, chocolate, bakery and spice outlets; Level 1: Decoration concept, Oenology, Cave Duclos: wine, champagne; Level 2: Wedding jewellery; household linen; light fixtures; furniture; bathroom; scents and furnishing fabrics; Level 3: Arts of the table, culinary; household linen; bedding; small household appliances with a Boulanger point of sale and the Kitchen area for Ferrandi classes.

Greek Profile
Profil Grec is the preferred address for Chefs and restaurateurs looking for artisanal Feta and Kalamata oils and olives.

Comptoir de la Gastronomie
Le Comptoir de la Gastronomie (since 1894) is certainly the most visited delicatessen at the end of the year. The essentials: foie gras, salmon, dried mushrooms.

Lenôtre Victor Hugo
Seven days a week, all year round, the best gastronomy to take away is at Lenôtre: golden pastries, homemade chocolates, festive menus, delicatessen, wines and champagnes selected by Olivier Poussier, Best Sommelier of the World 2000.And of course the fabulous pastries that have made the House famous worldwide. A selection of gourmet gifts, confectionery, candied chestnuts, petit fours, macaroons and other delicacies can be discovered in one of the many Maison Lenôtre boutiques.

Grocery Izrael
Izraël the grocery store with a thousand spices, a real Ali Baba’s cave, since 1947 in Paris in the Marais district. The essentials: natural halva, spices, rose Turkish delight.

Oliviers & Co Bercy Village
Oliviers & Co is a breeder of olive oil throughout the Mediterranean basin. You can also find all the by-products there: vinegars, tapenades, olives, sauces and pesto, tapenade, spreads. Truffle products as well as a sweet grocery section complete our healthy, gourmet range and in accordance with the Mediterranean diet. Our teams will guide you to help you discover the wonderful and delicate world of olive oil and will advise you in choosing the right olive oil! Whether for you or for a gift, you will find at Oliviers & Co products with precise traceability, an intense taste and regular novelties.

Thanksgiving Grocery
Thanksgiving Grocery store specializing in Anglo-Saxon products dedicated to the preparation of Thanksgiving celebrations.

Jean-Paul Hévin
The French chocolate maker Jean-Paul Hévin opened his first Parisian boutique in 1988. The success is undeniable. Through his original creations of tablets, macaroons, crisps, pastries and other sweets, he represents luxury and the French way of life.

Le Bel Ordinaire
Le Bel Ordinaire, founded by Cyrille Rossetto and Sébastien Demorant, was one of the first Delicatessen – Restaurant hybrids to open in Paris. The place with undeniable success is defined as a delicatessen of local products cooked on site or to take away. The originality of this table d’hôtes-delicatessen is to highlight the French terroirs and the “closet cuisine”, the one that combines fresh and dry products. Each recipe that is tasted on site can be reproduced at home. The products* used to create the “dishes of the day” can be purchased. *dry delicatessen, wines, cheeses, cured meats, rice, lentils, small spelled, oils and a whole range of products, more than 500 references selected from French and European artisans and winegrowers.

La Grande Épicerie de Paris
Located just opposite the Bon Marché, La Grande Épicerie de Paris has become a must, a claimed pleasure, a privileged moment. A true benchmark of gastronomy in Paris, it attracts lovers of the exceptional and the curious from all over the world. La Grande Épicerie de Paris opened a second store in November 2017 at 80 rue de Passy in the 16th arrondissement.

L’évolution des épiceries fines
A pioneering time and the only place to find exotic products and rare foods all year round, the classic delicatessen had to and knew how to reinvent itself. The Fauchon fine grocery store, created in 1900, was the first to transform its name into a brand and identify itself as a distributor of luxury food products. Through luxurious catalogs of all their products and a recognizable logo on bags and vans, they pioneered a new mode of consumption. The Parisian bourgeoisie very quickly became fond of these luxurious and non-essential original products recommended by dedicated salespeople.

La Maison du Chocolat
Since 1977, the year it opened its first boutique on rue Saint-Honoré, La Maison du Chocolat has been sharing its love of creation and its quest for perfection with the public. The best products are carefully selected for making ganaches, pralines and other pastries (eclairs, macaroons, etc.). The essential house is also well known for its “haute-couture” creations presented each year at the Salon du Chocolat: dresses, Louis XVI chairs, necklaces…entirely made of chocolate.

Mariage Frères – Le Marais
With more than 500 varieties of tea on the menu, this French institution delights connoisseurs. In a retro colonial atmosphere, you can taste the house specialities, savory or sweet, always based on tea.

Petite manufacture Michel Cluizel
The luxury chocolate factory Michel Cluizel is a family business created in 1948. Taste is the watchword of the brand which offers unique creations from the best cocoa. Michel Cluizel offers a wide range of references, presented in elegant packaging.

Patrick Roger
Patrick Roger’s creations are recognizable among many others. The chocolate maker not only has fun sculpting the shapes of each of his works, he also manages to produce new, original flavors that are as daring as their appearance. Using only the best cocoa beans and fresh plants for the development of his chocolates, Patrick Roger is a great player: he starts from the know-how of the great chocolate makers but goes against conventions, his chocolates then become real taste experiences if not visual.

Pierre Hermé (Bonaparte)
Vogue magazine dubbed him “the Picasso of pastry”. Pierre Hermé cut his teeth at Fauchon, before going into exile in Japan to spread his know-how. The success in the land of the rising sun is such that the pastry chef returns to France to open his first shop, at 72 rue Bonaparte, considered the “temple of sweet pleasures”. If the international press is full of praise for him (“avant-garde pastry chef and magician of flavors” according to Paris Match, “emperor of cuisine” for the New York Times, “king of modern pastry” according to The Guardian), it is because Pierre Hermé constantly challenges his work by exploring new territories of taste and going against conventions.