Historian of the streets
Clément Daguet-Schott
Parisian by choice, six years in. For the Nourritour, the storyteller takes the first hour — the covered passages, the rue des Martyrs, the history of four artisans and how Paris learned to eat.
Nourritour · Food & Wine
Nourritour — Food & Wine Tour
A walking food-and-wine tour of Paris, with a pinch of history
Your guides
Guided by two.
This is the only Paris History Tour we lead together. Food needs a storyteller; wine needs a wine enthusiast. It takes us both.
Wine enthusiast of the cellar
Amélie Leynier
Amélie Leynier — Parisian by adoption, daughter of Bordeaux winemakers. She grew up in the cellars of the Médoc before Paris caught her. On the Nourritour, she leads the tasting hour — four flights, one keyword per wine, a rural chemistry turned art.
Did you know
Paris had more than 150 covered passages in the 19th century — glass-roofed, gas-lit, heated arcades, the world's first shopping malls. About twenty remain today.
The first French fast-food opened in Passage Jouffroy in 1851 — stand-up meals, cold plates, wine by the glass, a daily menu chalked outside. It took 130 years and McDonald's to bring the concept back.
Rue Cadet is named after two master gardeners, Jacques and Jean Cadet, who turned a medieval rubbish dump into one of Paris's most lucrative strawberry fields, feeding the city for centuries.
Charles-Louis Cadet de Gassicourt — Napoleon's personal pharmacist and a rumored illegitimate son of Louis XV — published France's very first gastronomic map in 1809, replacing church spires with hams, truffles, and cheeses.
At the 9th century, Montmartre was three-quarters covered in vines. A 17th-century saying went: "C'est du vin de Montmartre, qui en boit pinte en pisse quarte" — a wine of famously diuretic virtues.
Three movements, one tour
The Story · The Terroir · The Pairing
Act I · The Arcades & the Street
The Story
Covered passages, a rue that was once a dumping ground, and the first French fast-food stall — the history of how Paris ate, from the arcades of the 19th century to the shops still standing today.
Act II · Four Artisans
The Terroir
Four artisans, four windows onto French terroir. Cheese, charcuterie, madeleines, wine — each shop is a chapter in how the French built their food around the land that produces it.
Act III · Four Flights
The Pairing
Four flights at a wine cellar on rue de Maubeuge. Look · Smell · Taste, one keyword per pairing, and a rural chemistry of survival turned art — why a Sancerre goes with a Crottin, why a Bordeaux needs a crusty bread.
On the ground
Our 4 Tasty Stops
Walked in sequence — each stop sets up the next.
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Madeleines
Maison Madlen — Madeleines
Our first stop, on the rue Cadet. A pastry shop built around one small, shell-shaped cake with an outsized literary reputation. The story of the name (a servant, not a saint), the story of the street (strawberry fields, not aristocrats), and the first gastronomic map of France — published here, in 1809, replacing church spires with hams and cheeses.
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Cheese
Fromagerie Chataigner — Cheese
A third-generation cheesemonger on the rue des Martyrs. Over 1,200 French cheeses, 46 protected by AOP, each tied to a region, a herd, a cave. We talk about monasteries — the real laboratories of medieval affinage — about terroir, about the rituals of ripening. Then we pick the cheeses that will match tonight's wines.
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Charcuterie
Charcuterie Maison Thielen — Cured Meats
From "chair cuite" — cooked flesh. Gaulish hams that fed Roman legions, a 1475 charter giving charcutiers the monopoly on cooked pork, regional specialties built around winter preservation. Here we pick the cured meats — a rosette de Lyon, a jambon persillé de Bourgogne, a chorizo ibérique — that will anchor the tasting boards.
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Tasting
Les Flaconneurs — Wine Tasting
The cellar on rue de Maubeuge where everything comes together. Four flights in progression — Fraîcheur, Onctuosité, Puissance, Gourmandise — one keyword per wine, the three gestures (look, smell, taste), and a quiz running through the hour. By the last glass, you'll hold your own words for what you're drinking.
The walk
See where we walk, eat, and drink.
Four artisans across the 9th, ending at a wine cellar on rue de Maubeuge.
Nourritour
~1 km · 5 stops · 3 h
Book this walk
Nourritour — Food & Wine Tour
- From
- 119 €/ person
- Duration
- 3 hours
- Group
- Max 10
- Languages
- English · French
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Pick a date, a party size, pay in one step. Bookings confirm within 24 hours.
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Questions
Things you might wonder.
What is the Nourritour exactly?
A 3-hour food and wine walking tour of the 9th arrondissement in two movements: first the covered passages and the rue des Martyrs, shopping at four artisans — madeleines, cheese, charcuterie, wine — then a sit-down tasting at a wine shop.
What will I eat and drink on the Nourritour?
The products bought at the four artisans are served as four progressive pairing boards that travel across France's wine regions: Loire, Burgundy, Bordeaux, and Sauternes.
How much walking is involved?
About half the tour: roughly 1.5 hours of easy walking through the covered passages and the rue des Martyrs, followed by 1.5 hours seated for the tasting.
How much does the Nourritour cost?
From €119 per person, tastings included. Group size is limited to keep the artisan visits and the tasting personal.
Who guides the Nourritour?
The tour is co-guided: a historian tells the story of the covered passages, the rue des Martyrs and how Paris learned to eat, while a wine specialist leads the tasting. Available in English and French.