Book this activity
+33 (0)1 86 95 95 02
Only you or your group will fully enjoy this experience
What you'll do
Duration of the experience : 5 hours
From 3:00 am to 8:00 am
Offered by Laurent
Being a chef is not just about cooking. You have to be creative, curious and always on the lookout for only the best products.
Luckily we have the largest fresh food market in the world right here in Paris and only for professionals: the Rungis Market!
In the early hours of the morning, I invite you to follow me on an adventure through the maze of this immense space consisting of 232 hectares (331 soccer fields) and immerse yourself as I tell you about its history and learn the best techniques to choosing your products.
You will also have the opportunity to taste the best fish, meats, vegetables, fruits and cheeses that Paris has to offer.
It’s not by chance that the best of Michelin-starred chefs decide to do their shopping here!
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From 2 to 6 people
For a request of more than 6 people, please contact us
What is provided
We will be outside like real chefs, in the middle of the night/early hours of the morning.
Dress according to the weather and wear comfortable shoes.
All travelers must be at least 18 years of age.
To be defined with the client once in Paris
All details and contact information will be transmitted to you upon completion of your reservation in order to facilitate the meeting with our expert.
If you wish to cancel the reservation:
- At least 5 days before the scheduled time of the experience, the total amount of the reservation will be reimbursed.
- Between 5 days and 48 hours before the scheduled time of the experience, 50% of the total amount of the reservation will be reimbursed.
- Less than 48 hours before the scheduled time of the experience, 100% of the total amount of the reservation is due.
About our expert
My passion for cooking started at the age of 16, in my hometown of Montreuil. My taste buds awakened and my sense of smell matured with pungent bouquets and aromas at home along with the help and guidance of my grandmother’s cooking. Very quickly, I completed my training and without cutting any corners, at the age of 20 and in the following years I entered the great houses such as Potel and Chabot, Le Fouquet’s and the Louis 13, as an apprentice and later on as a cook. My kitchen is artistic (I always draw my dishes before making them). I owe my success especially thanks to my work and determination to make my passion, an explosion of sensations and emotions for my guests.