Your night, stop by stop
Out to Rungis
We leave Paris around 3am and drive south to the biggest fresh market in the world, where the city's restaurants get their food.
Inside the halls
We walk the seafood and flower pavilions at full tilt while chefs in whites haggle over turbot and tuberoses. It feels like a film set.
Breakfast with the buyers
We eat onion soup and steak frites at a market brasserie at 6am, surrounded by people who've already done a full day of work.