Paris tourist guide

After saying farewell to the Big Apple, we fly across the Atlantic to our next cooking destination: the City of Lights, Paris! Here we will work in a variety of locations, starting with a charming patisserie and ending in an upscale restaurant. Get ready to fall in love with Paris!


Our first job in Paris is in a patisserie. A patisserie is a type of bakery that specializes in pastries and other types of sweets, so it’s a great way to get our time in Paris off to a sweet start. Delicious! Let’s take a look at our full menu:

  • Croissant
  • Croissant with strawberries
  • Croissant with chocolate
  • Croissant with chocolate & strawberries
  • Custard
  • Custard with mint
  • Custard with berries
  • Custard with berries & mint
  • Hot chocolate



There’s nothing like a flaky croissant fresh from the oven. Our customers are certainly hungry for them! To start warming croissants:

  1. Tap on the platter of croissants located underneath the left side of the central counter. This will move a croissant into the oven on the left side of the counter.
  2. Once it’s done warming and turning a lovely golden-brown, tap on the oven to move it over to a plate in the center of the counter.

To the left of the plated croissants are two bowls with optional toppings our customers may want to add to their pastry.

  • The bottom bowl contains strawberries; tapping on the bowl will add a fresh strawberry to the bottom-most plated croissant.
  • Tapping on the top bowl will add a drizzle of melted chocolate on top of the bottom-most croissant. Either choice sounds delicious!

There will be customers who want to combine fresh with decadent, so you will also get orders for croissants with both strawberries and chocolate. No matter which order they are tapped, both toppings will always be added to the lower-most available plate bearing a hot croissant.


A cool, creamy custard can be delicious on a warm day, so there will be plenty of requests for it from our customers! The custard mix and empty tart shells sit in a bowl underneath the right side of the central counter.

  1. Tap on the mix to send it over to the fridge to chill and set.
  2. Tapping on the door of the custard fridge after our custard has finished setting will move it over to a plate on the right side of the central counter.

Customers may request mint, berries, or both to top their smooth custard. The containers for both toppings can be found to the right of the plated custards. The mint is on the top-most platter, and the berries are in a bowl directly below the mint. Tapping on either topping will add it to the lower-most plated custard. If customers want both toppings, tapping once one each will move a serving of the topping to the lower-most custard that does not already have the tapped topping on it.

Hot chocolate

Finally, customers may ask for the perfect way to warm up on a cold day: a rich cup of hot chocolate. Our patisserie has a fantastic hot chocolate maker set up underneath the central counter. It’s an automatic dispenser, so serving a cup of hot chocolate to a customer will lead to the dispenser making a new serving to replace what has been served.


After we have gotten enough practice at the patisserie, it’s time to move on to a café serving light meals, drinks, and desserts to our customers. Our café’s menu is:

  • Escargot
  • Escargot with garlic sauce
  • Escargot with lemon
  • Escargot with lemon & garlic sauce
  • Frog legs
  • Frog legs with tomato sauce
  • Frog legs with asparagus
  • Frog legs with tomato sauce & asparagus
  • Macarons (3 colors: pink, green, and blue)
  • Juice


Escargot is considered a delicacy in many countries, including France. We’re going to be serving a few variations on this dish to our hungry customers. To get us started:

  1. Tap on the uncooked escargot on the platter located underneath the right-side counter to move a serving to the nearby pan to cook.
  2. When it’s done, tapping on the pan will plate the escargot on the large, round plates in the center of the middle counter.
  3. Tapping on the plated escargot will serve it to the waiting customer.

We have two possible garnishes that can be requested for our escargot.

  • Simple slices of lemon lie on a platter to the right of the plated escargot, and tapping on the platter will add a slice of lemon to the bottom-most plate.
  • Below the column of plates is our second garnish: garlic sauce blended with herbs to give it a bright green color. Tapping on the bowl of garlic sauce will add a drizzle to the bottom-most plate that has not already had sauce added to it.

For customers who want the bite of both garlic and lemon, tapping once on each garnish will add it to the bottom-most plated escargot.

Frog legs

Another classic in French cuisine are cuisses de grenouillefrog legs. They were also carried over from France to the Americas, where they are a staple of Cajun and Creole cooking. Our frog legs can be served on their own or with a couple of optional garnishes. To start cooking the frog legs:

  1. Tap on the platter of uncooked frog legs found underneath the left-side counter. This will move one serving per tap into the pain directly above the platter.
  2. When it’s finished cooking, tap the pan to move the frog legs to the plating area on the left side of the center counter.

Our two possible garnishes are a rich red tomato sauce and spear of fresh asparagus.

  • The tomato sauce is located in a bowl directly below the plated frog legs. Adding the sauce to the lower-most serving dish can be done by tapping on the bowl of sauce.
  • The asparagus rests on a platter to the left of the plated frog legs, and a single tap will likewise add a single spear to the lower-most serving dish.
  • Both garnishes can be added to the same dish by tapping on each of them once in either order.


Our café will serve 3 different colors of the sweet treat: pink, green, and blue. All 3 versions come from the same place: the oven underneath the left side of the counter.

  • Each macaron batch will be made up of one color.
  • Each color will then be plated into its own basket.
  • Customers ask for a macaron in a particular color (or one of each color, sometimes), and the correct color is served to the customer by tapping the basket containing the requested color.


The juicers are on the right-side counter. Tapping on a glass of juice will serve it to the customer who ordered it, and then the juicer will get to work refilling the glass. Refilling, as is true with most drinks in the game, does not require you to tap it to start the process; it will happen all on its own, saving you time to handle the other foods in the kitchen!

Tips & Tricks

When all 3 colors of macaron are available, it becomes important to make sure the oven is almost always working on the next batch. Only one color is made in each batch, so getting 3 batches complete as soon as possible in the level can help make certain you’ll have each color available for customers.

A good flow is to start the macaron oven as soon as the level begins, then queue up the entrée dishes. By the time that’s done, the first macaron batch will be close to done, and a second batch can then be started. Keep sneaking in a quick tap on the oven whenever you can after that.

Fine dining restaurant

We have worked our way up to a fine-dining restaurant in Paris. Good work, Chefs! Here is the menu for this restaurant:

  • Duck confit
  • Duck confit with string beans
  • Duck confit with mashed potatoes
  • Duck confit with string beans & mashed potatoes
  • Tuna tartare
  • Tuna tartare with avocado
  • Tuna tartare with caviar
  • Tuna tartare with avocado & caviar
  • Cheese
  • Cheese with fruit
  • Cheese with fig jam
  • Cheese with fruit & fig jam
  • Mocktails

Duck Confit

One of our delicious main course options is tender duck confit with two side dishes that can accompany it. Duck legs await us on a platter on the left side of the right-most counter. To make it:

  1. Tap on the duck legs to move one serving, per tap, into the pans directly above the platter.
  2. Once the cooking completes, tapping on the browned leg will move it over to a plate on the right side of the center counter. Serving the duck confit without any sides is done by tapping on the plated duck.

We have two options for side dishes that our players can ask for with their duck confit.

  • The first is mashed potatoes, and those are located in a bowl below the plated duck confit. Tapping on the mashed potatoes will add a helping of them to the lower-most plate in the column.
  • String beans are our second option; they are tucked into a bowl resting underneath the right-side counter (directly below the uncooked duck). Tap on the string beans once to add a serving of them to the bottom-most plated duck confit.

For customers who want both sides, they can be tapped in any order to add them to plate. The side dish will automatically add to the bottom-most plated duck that doesn’t already have the side you are currently tapping.

Tuna Tartare

Our customers can also order a delightful tuna tartare so fresh you can almost catch the scent of sea air drifting around the plate! These slices of tuna are sitting on a plate on the right-side of the left counter. To prep:

  1. Tap them to add them to the cooler area directly above.
  2. When the tuna tartare finishes chilling, tapping the cooler will plate a generous portion of tuna tartare onto a plate on the left side of the center counter.
  3. Tapping on a serving of plated tartare will serve it to the ordering customer.

With our tuna tartare, we have two available garnishes that can be used either separately or together.

  • Avocado is waiting for us on a cutting board directly below the plated tuna tartare. Tapping on the avocado will add it to the lower-most plated tune tartare.
  • The same is true of the caviar sitting in a bowl underneath the left-side counter; tap on the bowl of caviar to add it to the lower-most plated tartare.

For the customer who wants both garnishes, the caviar and avocado can be added to the same plate by tapping them one after the other. The order does not matter; the garnishes will always go to the bottom-most plate in the column that does not already have on it the garnish being tapped.

Cheese Plate

On the right side of the right counter, there is a serving plate and 3 possible items to add to that plate. Our options are: cheese, fruit, and fig jam.

  • Tapping on the cheese in the center of the right counter will move it to the serving platter. From there, we can customize the order to our customers’ tastes.
  • Fruit can be added to the platter alongside the cheese by tapping on the bowl of fruit located directly below the cheese.
  • We can also add fig jam to join the selection of cheeses by tapping on the jar located at the top-right corner of the counter.
  • Customer may ask for cheese and fruit, cheese and fig jam, or all three together. There is no required order for the fruit and jam, so you can tap either one first.

Once the platter matches the customer’s order, tap the platter to serve it to the requesting customer.


On the left side of the left-most counter is our collection of syrups and fruits for the restaurant’s mocktails. Tapping on a mocktail will serve it to a customer, and then the shaker will automatically get to work mixing up another drink to replace the served one.

Tips & Tricks

Since there is only one platter for creating a cheese plate, this area of the kitchen can get busy really fast. Sometimes 4 customers at the counter will all want some variation on the cheese plate. When this happens, the best thing to do is focus on one customer at a time, starting with the one with the lowest happiness bar. Quickly tap the ingredients they want, then tap the platter to serve the cheese plate. Then you can move on to the next most-urgent customer and keep working your way down the line until all 4 have been served the correct type of cheese plate.

Last modified