Let’s face it …Traveling is expensive. Flights cost an arm and a leg, ride services aren’t cheap, and most tourist attractions come with a price tag. The costs add up fast – and most students aren’t making money while abroad.
Sure, cultural immersion should matter more than your bank balance, but when you are counting coins at every cafè, it is hard not to stress.
It is tough out here for the voyaging student.
But just because your pockets are suffering, that does not mean that your tastebuds should too.
Paris is known for its exotic, Michelin Star cuisine … but what if I told you that there are affordable dining options that maintain the city’s luxurious tastes while dropping the hefty price tag?
It’s true.
Let’s dive into some delicious yet affordable food options that don’t cost a kidney:
Got a full day of tourist activities and need a speedy lunch to maintain energy? The heart of Paris is full of small panini and crêpe windows – a perfect hybrid between street food and cafè culture. Such as Chez Nicos located on Rue Mouffetard, these food stands are perfect for on-the-go grub. Grab a chocolate-banana crépe before heading to the Eiffel Tower or devour a caprese panini with the best baguette you could imagine. These food spots only cost between five and ten Euros, maintain an awesome flavor, and won’t make you miss your noon cruise down the Seine River.
It’s Paris … get yourself a croissant. They are delicious. Family-owned bakeries line the streets, pictured here is the infamous Du Pain et des Idèe, located in the Saint-Martin area. Whether it’s a buttery croissant, a chocolate-filled delight, or a seasonal niflette, these treats are both incredible and inexpensive – perfect for fueling your next museum or metro ride.
Season is a trendy, health-conscious cafe with affordable dining options and mouth-watering flavors. The cafè offers stylish interiors, fresh ingredients, and reasonable prices. With locations both in Marais and Amelot, this brunch spot does not break the bank – and your tastebuds will thank you, and then, you can thank us later.
Written By: Nick Frith
