Everything you need to know to plan your visit to Paris and the Île-de-France region.

Bonjour RATP app
Preparing your trip to Paris: hours of operation

Weekdays, the metro operates from 5:30 a.m. to about 1:15 a.m. On Friday and Saturday evenings, as well as on the eve of bank holidays, trains run until about 2:15 a.m.
The RER operates daily from 5:30 a.m. to about 1:20 a.m.
When the metro is closed, the Noctilien night bus network takes to the road. Night buses operate from 0:30 a.m. to about 5:30 a.m.

Paris Charles de Gaulle Airport

Departures
Terminal maps
Public transport to airport
Resaurants and shop
Getting to & from Paris-Charles de Gaulle airport
Duty free shopping guide - Paris-CDG (Roissy) & Paris-Orly
Check-in procedures - Paris Airport
You have a transfer flight in Paris? Follow the yellow sign
Services & facilities in the airport

Post offices, medical centres, assistance for people with reduced mobility… Find all the facilites & practical services for passengers in Paris airports.

All airlines list at Paris-CDG and Paris-Orly
Taxi at Paris-Charles de Gaulle airport
RoissyBus direct shuttle between Paris and Charles de Gaulle
Find and book your hotel near Paris-CDG Airport
Tax refund at Paris-Charles de Gaulle and Paris-Orly airports
Transfers between Paris-Orly and Paris-CDG by public transport
Disruptions and access to the airports - Paris Aéroport
Pharmacies - Paris Aéroport
Promotions and best prices at duty free in Paris-Orly and Paris
CDGVal, free inter-terminal Paris-CDG shuttle
Premium services at Paris-CDG & Paris-Orly - Paris Aéroport
Banks and ATM at Paris-CDG and Paris-Orly airports
Currency exchange at Paris-Orly airport
Child and family space - Paris Aéroport
Digital corners and gaming areas
Useful numbers at Paris-CDG and Paris-Orly - Paris Aéroport
Lost property at Paris-Charles de Gaulle and Paris-Orly airports
Financial services upon arrival - Paris Aéroport
Car park maps & information Paris Charles de Gaulle
Flying with a pet at Paris-CDG and Paris-Orly - Paris Aéroport
Prayer areas at Paris-CDG and Paris-Orly airport

Paris travel guide

Visit Paris - Paris vous aime Magazine - Read online and free

Gay guide

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Foods you must try

Famous food top 5

The croissant
Escargots: Escargot is the French word for “snail,” from the Latin conchylium, “edible shellfish.” Definitions of escargot. edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic.
Macarons: A macaron or French macaroon is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring.
Jambon-beurre: A jambon-beurre is a French ham sandwich made of a fresh baguette sliced open, spread with butter (salted or unsalted) and filled with slices of ham.
Steak tartare: In France, a less-common variant called tartare aller-retour is a mound of mostly raw ground meat lightly seared on both sides. artare, a French word that means to be served raw, is a dish of finely chopped meat. Traditionally, it was made from the ground muscle tissue of wild horses; today, it is most often made with beef or salmon. It’s usually eaten as an appetizer, but it can also be used in sandwiches and burgers.

Famous Sweets

Tarte Tatin: The tarte Tatin, named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit is caramelized in butter and sugar before the tart is baked.
Chocolate soufflé: Soufflé is a French word meaning “blown” or “puffed up.” It’s an airy dish made by whipping egg whites and folding them into a flavored base before baking. The goal is to make something light and airy, but soufflés aren’t always fluffy.
Crème brûlée: Why does crème brûlée mean? burnt cream French for “burnt cream,” crème brûlée is one of those desserts that seems simple to make, but in reality, requires quite a bit of finesse. The staple ingredients are cream, sugar, vanilla, and egg yolk. The best part? The crackly, caramelized top, thanks to either a kitchen torch or an oven broiler.
Canelé: A soft pastry cake flavoured with rum and vanilla, the canelé is distinguished by its perfectly identified cylindrical shape and the thin caramelised rind which gives it such a flavour.
Galette des Rois: A king cake, also known as a three kings cake, is a cake associated in many countries with Epiphany. Its form and ingredients are variable, but in most cases a fève such as a figurine, often said to represent the Christ Child, is hidden inside. After the cake is cut, whoever gets the fève wins a prize.

Famous Drinks

Vin: French wine
Pastis: Pastis is an anise-flavoured spirit and apéritif traditionally from France, typically containing less than 100 g/L sugar and 40–45% ABV (alcohol by volume).

Food trivia

C’est Bon means “It’s delicious”
February 2: is La Chandeleur (Candlemas), the feast day commemorating the presentation of Jesus at the Temple, and also France’s national crêpe day.
Fête du Pain (Bread Festival in Paris): This food festival begins on the Monday preceding May 16, the day of Saint-Honoré the patron saint of bakers, and ends the following Sunday.

Other famous foods

Cheese
French onion soup: French onion soup is a soup of onions, gently fried and then cooked in meat stock or water, usually served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. Onion soups were known in France since medieval times, but the version now familiar dates from the mid-19th century.
Boeuf Bourguignon: is a French beef stew braised in red wine, often red Burgundy, and beef
Bouillabaisse: Bouillabaisse is a traditional Provençal fish soup originating in the port city of Marseille.
Crêpes: French crêpes are soft, tender, and paper thin.
Salade Niçoise
Cassoulet: A meaty stew of poultry, sausage, pork, and beans, all under a rich, dark brown crust.
Quiche Lorraine: Quiche Lorraine is made of eggs, bacon and cheese.
Confit de canard: Duck confit is a French dish made with whole duck. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal.
Ratatouille: is a hallmark of summer. Filled with late summer veggies and fragrant herbs. An easy oven-baked dish, versatile and even freezer friendly.
Sole meunière: sole meunière (meaning “in the style of the miller’s wife”) is an exercise in simplicity: Dredge sole fillets in flour (the mill connection), sear them in butter, and finish them with a nutty brown butter pan sauce.
Terrine: A terrine (French pronunciation: [tɛ. ʁin]), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie.
Steak frites
Blanquette de veau: Blanquette de veau is a French veal stew. In the classic version of the dish the meat is simmered in a white stock and served in a sauce velouté enriched with cream and egg. It is among the most popular meat dishes in France.
Pot-au-feu: Pot-au-feu is a French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth and then the meat and vegetables. The dish is familiar throughout France, and has many regional variations. The best-known have beef as the main meat, but pork, ham, chicken and sausage are also used.