Confit
You will find various gelatins, jellies, pates, and other gelatinous delicacies in Paris. There are two terms that you need to keep separate: confit and confiture.
Confit typically refers to a fat based method of preserving meats. The most famous is duck confit and in particular a duck leg in confit. The Duck leg is preserved in duck fat and then seared for a crispy skin before serving.
Confiture
Confiture, on the other hand, is what we’d call preserves, jams, and jellies in english. There is a wonderful world of confiture in France. Look for home made bottles of confiture at farmers markets and patissiers. Favorite flavors include cerise and framboise.
A bottle of seasonal, artisinal confiture makes a great gift for friends in the states. I usually bring home several bottles to enjoy a croissant and coffee and think of times in Paris.
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