With just a bit of local etiquette and some vocabulary, it\u2019s a whole lot easier to feel confident exploring these colorful spots. Here are our top 15 Paris market tips.<\/p>\n\n\n This is a rule for any interaction in France, actually. It\u2019s considered the height of rudeness to interact without a formal greeting. You\u2019ll instantly get better service at the market, or in any customer service scenario, if you follow this simple rule. <\/p>\n\n\n\n Until you see where the bags are located. If the bags are located on your side of the stall, that\u2019s an indication that you can go ahead and serve yourself. If they\u2019re solely located in the center, where the vendor is, typically that\u2019s a stall that will select the produce and serve you.\u00a0<\/p>\n\n\n\n Not only will you be helping to save the planet, but you\u2019ll also fit in. String bags or straw bags have been both chic and functional for a long time in France. Vendors will have dinky plastic bags available, but if you\u2019re buying a lot, it can get unwieldy.<\/p>\n\n\n\n Go early if you want the really good stuff and the best selection. If you go late, the best stuff will have already been snapped up, but you can get some great deals from vendors who are trying to clear out. <\/p>\n\n\n\n Let your vendor know when you\u2019re intending to eat your purchases. If they know that you\u2019re eating your peaches today, for example, they\u2019ll fondle them all to find the ripest, juiciest specimens whereas if you\u2019re intending to hold onto them for a couple days, they\u2019ll select ones that are much firmer.\u00a0<\/p>\n\n\n\n The French food system is all about enjoying each item at its peak. Produce here can go off fairly fast as it is bred for flavor and not just shelf stability. Customers tend to buy small amounts more frequently.\u00a0<\/p>\n\n\n\n The assumption is generally that you\u2019re eating stuff right away, so let your vendors know if that\u2019s not the case, or if you intend to travel with your goods. Cheese, for example, can often be vacuum-sealed (sous-vide<\/em>) to help keep it fresh in transit.\u00a0<\/p>\n\n\n\n Particularly if you head to the market later on in the day. The market is a social event just as much as a commercial one. Regulars have relationships with the vendors and this is their weekly check in, so be prepared to wait while they catch up. If you are in town for awhile, take the time to visit the same vendors and develop relationships. It will serve you well. <\/p>\n\n\n\n Items will most frequently be priced by the piece (pi\u00e8ce<\/em>) or by kilo. A kilo is 2.2 lbs. Occasionally, things like truffled cheese are priced by the gram instead of the more common kilo and you could end up spending a small fortune if you\u2019re not careful.\u00a0<\/p>\n\n\n\n Even if something is charged by weight, you don\u2019t have to order by weight. Feel free to use your hands to indicate the size of what you\u2019d like or to request a specific number of slices (tranches<\/em>).<\/p>\n\n\n\n The vendors are experts and often aren\u2019t shy about offering their advice. They\u2019re usually happy to suggest which apples are better for baking than eating or how long to roast the lamb.\u00a0<\/p>\n\n\n\n The French are notoriously bad at queuing so stay alert and don\u2019t be afraid to assert yourself. And watch out for elbows or getting your foot run over by a nana trolley.\u00a0\u00a0<\/p>\n\n\n\n The longest line is often the best one. Assume that you\u2019ll just figure it out what the fuss is about by the time it\u2019s your turn.<\/p>\n\n\n\n Terroir<\/em>, the idea that where your food has been grown is intrinsically linked to flavor, is the backbone of the French food system. Origin is everything, and everything will be labeled accordingly. If it\u2019s from another country, it\u2019ll say which one. If it\u2019s from France, it\u2019ll often list the region or town.\u00a0<\/p>\n\n\n\n Biologique<\/em> or bio<\/em> means certified organic. Produce will be categorized into extra<\/em> (top, restaurant quality), cat\u00e9gorie I (bonne)<\/em>\u2014excellent quality\u2014or cat\u00e9gorie II (qualit\u00e9),<\/em> which is good with a few defects but still usable\/delicious. <\/p>\n\n\n\n Most of the stalls in the markets are not actually farmers themselves, but resellers who purchase their goods at Rungis<\/a>, a massive wholesale market just outside Paris. There\u2019s no stigma against resellers. They are excellent quality and will have their own specialties. Mara\u00eechers<\/em>, farmers who sell their own goods, are harder to come by. Their stalls might look slightly most rustic. <\/p>\n\n\n\n Bring small bills and coins. Many vendors will have credit card machines, but they may have a minimum, not accept a foreign credit card, or just find it more inconvenient in the weekend crush of humans.\u00a0<\/p>\n\n\n\n Certain vendors will happily offer them up, but don\u2019t expect it across the board. <\/p>\n\n\n\n![\"Ready](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/paris-market-tips-1.png\")
<\/figure>\n\n\n1. Always say bonjour <\/h2>\n\n\n\n
2. Look but don\u2019t touch… <\/h2>\n\n\n\n
![\"One](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/paris-market-tips-ordering-at-stall-1.jpg\")
3. Bring your own bag<\/h2>\n\n\n\n
4. Consider time of day<\/h2>\n\n\n\n
5. Buy with a plan<\/h2>\n\n\n\n
![\"One](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/paris-market-guide-cheese.jpg\")
6. Be patient<\/h2>\n\n\n\n
7. Know your kilos<\/h2>\n\n\n\n
8. Ask for help<\/h2>\n\n\n\n
9. Line up strategically<\/h2>\n\n\n\n
![\"One](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/paris-market-tips-group-at-stall-3.jpg\")
10. Pay attention to produce signage<\/h2>\n\n\n\n
11. Know your vendor<\/h2>\n\n\n\n
12. Carry cash<\/h2>\n\n\n\n
![\"A](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/paris-market-tips-vendor-at-stall.jpg\")
13. Samples are never expected, but always appreciated <\/h2>\n\n\n\n
14. Avoid Mondays<\/h2>\n\n\n\n