The incidence of typhoid fever is currently very low (0.15 per 100,000) in mainland France, and more than 80% of reported cases occur upon return from travel to endemic countries. In July 2006, several cases of locally acquired typhoid fever were reported among residents of the Île-de-France region. An investigation was launched to identify the source of these clustered cases and implement appropriate control measures. A case was defined as a person residing in or having stayed in the Île-de-France region during the month preceding the onset of symptoms and who, since June 2006, had presented clinical signs suggestive of typhoid fever; for a confirmed case, this required isolation of Salmonella enterica serotype Typhi (S. Typhi), and for a probable case, an epidemiological link to a confirmed case. Cases identified through mandatory reporting and the National Reference Center for Salmonella were interviewed about possible sources of contamination (travel, places and restaurants visited, contact with cases, foods consumed) during the month preceding the onset of symptoms. The restaurant suspected by the epidemiological investigation of being the source of the cluster of cases was inspected. The 25 employees were interviewed about their history of typhoid fever, their travel to endemic countries, their contact with individuals who had typhoid fever or were returning from endemic countries, their workstations, and their hygiene practices. Six successive stool cultures were performed at 24-hour intervals for all employees. The S. Typhi strains were typed using ribotyping and pulsed-field gel electrophoresis (PFGE). Eleven cases (10 confirmed and 1 probable) occurring between June 26 and July 20, residing in or having stayed in four departments of the Île-de-France region, were identified. All had consumed raw food preparations (mixed salads, sandwiches, carpaccio) at the same Parisian restaurant. None of the restaurant employees reported recent symptoms or a history of typhoid fever. S. Typhi was isolated in four of the six stool cultures performed on an employee of Asian origin. He was treated with antibiotics followed by a cholecystectomy due to gallstones. S. Typhi was isolated from bile collected during the procedure. The six consecutive stool cultures from the other 23 employees were negative. The ribotypes and pulsotypes of the S. Typhi strains isolated from the cases and the employee were indistinguishable. A thorough disinfection of the restaurant’s premises and equipment was carried out. Good hygiene practices were implemented; staff were trained in controlling the risk of food contamination by microorganisms. In conclusion, this cluster of 11 cases of typhoid fever is linked to the consumption in a Parisian restaurant of raw dishes contaminated during preparation by an asymptomatic carrier of S. Typhi. It serves as a reminder, like the outbreaks that occurred in the Alpes-Maritimes in 1997 and in the Île-de-France region in 1998 and 2003, that indigenous typhoid fever outbreaks remain possible, underscoring the importance of applying good hygiene practices in food service establishments and the need to train staff in these practices.