Costco Massy is easy to get to--just one bus from our hotel. The store feels almost identical to…read moreU.S. Costcos, except for a huge hanging sausage and lots of French pastries. The deli food was disappointing though: dry chicken and overcooked fries. We also learned the hot dog drink isn't unlimited; you scan your receipt once and that's it. Interesting to visit, but not much different from home.

Introduced it today to French friends. They loved it. Very busy on a Saturday, so i guess must be…read morevery popular here. Food was excellent. COSTCO hot dogs have flavor, unlike British and French hot dogs in a jar.

This place is a great example of why France is such a joy to visit…read more Make your way past the booths selling dresses and belts and bras into the inner sanctum of gastronomic goodness. There are piles and heaps of fresh fruits and veggies. There's a huge booth that sells about a hundred varieties of olives. From huge, nearly plum sized models to teeny ones not much bigger than a pea. It's France so you expect a shocking assortment of cheese but the variety here is nearly mind blowing. And next door it's sausage. And next to that it's seafood. And next to that it's turkey and duck and chicken and quail. Be careful though. If you have sweet, little Americans with you they may see that plucked but head-still-on chicken and turn to you with quivering lips and watery eyes and ask. "Daddy,.......(little sniff).... is that a flamingo?" My Thirtieth First To Review in a row.

If you read about Les Halles in Le Ventre de Paris (1873) by Emile Zola you would know of the place…read morewhere fresh food was wholesaled. Perhaps I was crazy to imagine a spectacular view of halls after halls of the fresh seafoods, meats or poultrys. It inspired me so much it sent us on a roadtrip from Belgium at 11 PM, we were running behind for Rungis that opened from 1-5 AM. We reached Rungis Marche International a city on its own at 2 AM. The market was just slowing awakening and alive with fresh food. We drove around these enormous buildings the size of convention centers, it was so confusing we had to consult the site map. The halls opened in cascading fashion 1 hall per hour we were told by the Chefs the seafood hall would open first. When we arrived I was literally speechless at the sheer number of wholesalers proudly displaying their seafood: fresh boxes of sea urchins, scallops on shells, trouts so fresh they were shining and live shrimps still jumping. At the poultry and game hall, fresh chickens/squab/ ducks/ pheasants/ rabbits/ were displayed. The poultry all cleaned except retaining the head and feather around the neck to show its freshness. The cases of foie gras, pates and charcuterie were just mouth wateringly attractive. We ventured into the Triperie where the organs, trotters and other stuff were sold. It was quite amazing to see the standard of hygiene and lack of foul smell you would imagine from a place as such. The same was for the meat hall it was clean and odorless - I never saw more beef, lamb or pork in my life!! I was glad to have made this trip.