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00:00Okay, so we started off with a paddle board.
00:02Now we're moving on to a surfboard.
00:04This is a surfboard.
00:05This is huge.
00:06And then we'll finish with an entire boat.
00:08Yeah.
00:08But that's when we get to the quiche.
00:11In this video, we're taking you on a French street food tour in Paris.
00:15Not good, very good.
00:17Our mission is to uncover affordable French food gems.
00:20Oh, that's a whole sheet of butter.
00:22And show you exactly what to eat.
00:24From freshly shucked oysters at the market.
00:27Burning sugars.
00:28Mmm.
00:29And crêpes worth flying to Paris to eat.
00:33Yes, nice to meet you.
00:35Antoine, Colleen.
00:37Nice to meet you.
00:38Nice to meet you.
00:40If you've done any research on Paris, from food,
00:44to sightseeing,
00:45to safety tips, you've probably come across Antoine and Colleen,
00:50better known as La Frenchies.
00:52And I knew they'd be perfect to take us on an ultimate Paris street food tour.
00:56Where are we at first?
00:57Well, here we are at Blé Sucré.
00:59It is arguably the best pain au chocolat, which is a chocolate croissant in Paris.
01:04I've tried a lot of bakeries in Paris, and this is the one that always sticks me back.
01:09It's crunchy. It's amazing.
01:10The aroma of the freshly baking bread is just filling my nostrils.
01:14Oh, she's putting in a fresh tray of the croissants directly into the oven.
01:18Bonjour.
01:19This is the owner of the store.
01:20Oh, cool.
01:21She's my daughter.
01:21Oh, okay.
01:22Nice to meet you.
01:23It's my mother-daughter outfit.
01:25Nice. Okay.
01:26Yeah, yeah, yeah.
01:26Oh, this is exciting.
01:28Okay, so this is an AOP butter, which means it's certified butter.
01:33Certified high quality.
01:34And a good croissant starts with high quality butter.
01:38Thickna.
01:39Thickna.
01:40This is Thickna, the baker.
01:41Okay.
01:42Nice to meet you.
01:43So this is a dough that's already been made with butter and flour?
01:49Flour, sugar, and she says there are some secret ingredients.
01:59Oh, that's a whole sheet of butter.
02:03All that ratio.
02:05That's half dough, half butter.
02:08It is.
02:08Yes, you are not joking.
02:10That is going to make it so buttery, so crispy and flaky.
02:15Oh, man, I can't wait.
02:17Oh, okay.
02:19This is how they begin the process now.
02:21Okay.
02:21Now we're going to be making croissant.
02:23Okay.
02:23Can you imagine before they had the machine doing this, like rolling and rolling?
02:27Yeah, they have to just go back and forth.
02:29Okay.
02:30I can't even imagine.
02:32Oh, yeah, so it's like an automatic roller machine.
02:34Right.
02:35Oh, and then it gets...
02:36Oh, so it's...
02:38Which is, this is why you have the feuilleté.
02:40This is why you have all the layers of the croissant, because it's folded, and folded, and folded,
02:45and you're using the machine to do that.
02:46Folded, rolled, folded, rolled, folded, rolled.
02:48Exactly.
02:49Okay.
02:49Building those layers.
02:51The flakiness.
02:52You can already almost sense.
02:53Yeah, it's getting longer, wider, and flatter.
03:05It's just embedding itself with the butter.
03:08It's got to be so even, right?
03:09So even to preserve that.
03:12Right.
03:12Oh, and then spreads it out.
03:16Okay, here we go.
03:17Oh, oh man.
03:20My patisserie skills are not very experienced.
03:27They're new, huh?
03:28Uh-oh.
03:29Did I miss the line?
03:31No, no, you're good, you're good.
03:34Otherwise, you have to eat the whole thing.
03:35Yeah, if you have an oblong croissant, that would probably be the one I cut.
03:40And then he uses that bicycle, almost like a tool to just evenly shaped and all uniform size.
03:50Oh man, chocolate goes in.
03:52Just a roll of the palm.
03:54Oh, and just pressing it together, but also being gentle so that it doesn't ruin those layers.
03:59Those delicate, super delicate layers.
04:04And again, that's incredible.
04:05If you look closely, you see all those layers.
04:08Yeah, you see all those extremely thin layers.
04:12So you take it, and then roll.
04:16Roll one.
04:17One full turn.
04:18One full turn.
04:19And then you stick it a little bit with your hand.
04:20Okay, kind of like mold it together so that it sticks, mold it together.
04:25Then one more.
04:26Yes, one more.
04:27And one more chocolate goes here.
04:28It's got to be two pieces of chocolate.
04:30And then do the full roll all the way up, full roll all the way up.
04:36Yeah.
04:37And then at the end, you have to kind of give it a little bit of a pat down so that it all
04:40holds together.
04:42And you can see on the inside there, it's rolled up with all the layers and rolls of layers,
04:48plus two pieces of chocolate on the inside, nestled on the inside.
04:51And my mouth is watering.
04:53Yeah, wait, but wait until they finish baking.
04:59And that goes directly into the oven.
05:00Oh wow, that's a look at that.
05:03Wow.
05:04Don't go anywhere.
05:05Wow.
05:05Oh.
05:06So that's a croissant that you made.
05:07This is like a classic croissant.
05:09Yeah, yeah, yeah.
05:09Okay.
05:10It's in the sheet tray.
05:11Now the croissants and the pain au chocolat.
05:14Yeah, pain au chocolat.
05:15Pain au chocolat are ready.
05:17Look at the goldenness of them.
05:19Oh, that aroma.
05:22Oh man.
05:24Oh wow.
05:25That's incredible.
05:27Oh, this is the pain au chocolat.
05:28Oh, they've totally puffed up and you can still see all those layers
05:32and the chocolate oozing out the edge right out of the oven.
05:35Oh, that's one of the great aromas your nose can ever experience.
05:48Oh, and the croissants.
05:49Look at how golden they are.
05:54It's the moment we've been waiting for.
05:55Yeah, it's the moment where we get to try what we actually made.
05:58Yes.
05:58You know it's good when you make a mess before you even take a bite.
06:01Yeah.
06:02That's how you know it's going to be good.
06:03The right way is you basically, you hold it and...
06:15Wow.
06:16Look at the butter glistening.
06:18You can feel it on your fingers.
06:20If you don't have butter on your fingers, it's not a good punch au chocolat.
06:23A real one.
06:24That is unbelievable.
06:25Yeah.
06:26Like the progression of textures in your mouth.
06:30Right.
06:31From the ultra crispy thin layers on top to the gooey butteriness on the inside.
06:36Yeah.
06:36That fluffy part that just pulls out.
06:38And then you sink your teeth into that chocolate that just melts on your tongue.
06:43This is on another level.
06:44Pain au chocolat, it's supreme.
06:46I'm telling you I've tried the pain au chocolat from all the bakeries in Paris.
06:49It's arguably the best one.
06:51So yeah, that's the quintessential French breakfast by the way.
06:56Yeah.
06:56Right.
06:56A little espresso, a pain au chocolat, and now you're in Paris.
07:01This is the way to start.
07:02Chin, chin.
07:03Chin, chin.
07:04It's a perfect harmony.
07:18We have a lot more to eat.
07:18Let's move on to the next place.
07:20But before we go there, if you could remember to give this video a thumbs up, that would be amazing.
07:26And let me know in the comments below, would you want to try that pain au chocolat?
07:30Let's go to the next spot.
07:35Okay, so are we walking to the next place?
07:37Well, so now we're walking to a fresh market.
07:41It's an outdoor market and an indoor market.
07:43And this one is particularly because it's every day.
07:46It's very unusual because usually they're two days a week.
07:50This one is every day, so we're going to have fruits and vegetables and meats and, you know,
07:54all the stuff you have in a fresh market.
07:56One of the particularities of France that I feel is different than what you have in the U.S.
08:04is the vegetables and they're all misshapen and they're not beautiful.
08:09Like, you go in an American grocery store, every fruit and vegetable is beautiful.
08:13And here they're like all misshapen because everything is organic here.
08:17Not good. Very good.
08:21So a friendly man giving some samples of his cantaloupe.
08:26Oh, he said it's not good. It's very, very good.
08:31He's not joking.
08:33Oh, yes. Greeted by the aroma of cheese.
08:38In France, you have multiple kinds of oysters.
08:40So these are thin. It's like non-salted.
08:43And these are actually a lot more salty.
08:46So in the market, we're going to start with some oysters.
08:48France is known for their oysters.
08:50We got a selection.
08:51I think some of them are from Brittany and Normandy.
08:55And France has just top of the line, freshest, top quality oysters.
09:01He's a Parisian champion.
09:04Yes.
09:04I think so.
09:04Well, look at that.
09:05Wow.
09:07Oh, and it's so long too.
09:08Oh, man.
09:09Full bodied, filling into the shell.
09:11Cheers to street food in Paris.
09:27You know, one of the things that people say is that I've heard Parisians say,
09:31there's no street food in Paris. That's a thing from Asia.
09:34You know, you go to Bangkok, you have street food.
09:36And I'm like, well, what is a pain au chocolat?
09:38You buy it, you eat it in the street.
09:40That's the original street food.
09:41Exactly.
09:42Exactly.
09:42And oysters right in the market.
09:45Oh, man.
09:45That is refreshing.
09:47Just get that all gooey in there.
09:48Get the little thing on the bottom.
09:53And then you can slurp it.
09:57All right, Colleen.
10:02So is this salty?
10:03That's a salty one.
10:04That's a salty one.
10:04Okay.
10:07You see how the edges retract?
10:09Oh, yeah.
10:10It's live.
10:10The acid?
10:11Yeah, no, it's live.
10:12It's live.
10:13The oyster is a live animal.
10:15Okay.
10:18Morning shooters.
10:22Oh, wow.
10:23Yeah.
10:25That's the French coast right there for you.
10:27Yeah.
10:27Does it feel like you never ate an oyster before?
10:29Yes.
10:31I mean, one of the great things about an oyster is it's just,
10:33it's the full ocean in your mouth.
10:35Right.
10:35In one bite.
10:36You can taste the quality of the sea.
10:38Yeah.
10:38From an oyster.
10:39Pull off that little foot, that little connective tissue.
10:42Oh, that's definitely the salty one.
10:52Mine too.
10:53Yeah.
10:53Mine not.
10:54You guys did it opposite.
10:55Yeah.
10:56That's the one I like.
10:57It's a different thing, but I like it.
10:58Yeah.
10:59So that's Brittany.
11:00You're tasting the salt of the ocean.
11:02Okay.
11:03Yeah.
11:03This is the quintessential French wine for seafood or oysters.
11:07This will be a choice of many people.
11:09All right.
11:09Very easy to drink and.
11:16Excellent.
11:16Life is good.
11:17Yes.
11:18Paris.
11:19Paris.
11:22And you can buy all your seafood here.
11:24All the fresh catch.
11:25There's fish.
11:26There's shrimp.
11:27There's crustaceans.
11:28And of course, there's oysters.
11:31Now we're going to do charcuterie, which is the cold cuts.
11:39Very small.
11:39There's just three of us.
11:41And this is what he did.
11:42Oh, this is the next stop.
11:45Oh, that one is a surfboard.
11:51Wow.
11:52That's a mega.
11:55Wow.
11:56That's huge.
11:56Yeah.
11:58This is just to get started.
12:00We're not even halfway through.
12:01Oh, yeah.
12:02I mean, you're coming for street food in France.
12:04That is gorgeous.
12:06Yeah.
12:07We definitely need a strategy.
12:08Yeah.
12:08We need a strategy here because this is the surfboard.
12:11Yes.
12:11We're going to start with this pate here.
12:15Right.
12:16And we're going to cut a piece.
12:18And I'm going to give it to you on a piece of bread like this.
12:20All right.
12:21All right.
12:21This is huge.
12:22Let me take about half of this.
12:25And then put a piece like that.
12:28Quantessential French pate.
12:29All right.
12:30Excellent.
12:31Cheers.
12:31Cheers.
12:36Mmm.
12:38It's a good earthy, hearty flavor.
12:40Yes.
12:42Meaty.
12:44Yeah.
12:46Yeah.
12:47Just fantastic and creamy.
12:50So creamy.
12:51This is an amazing picnic food.
12:53A baguette, pate, you're good to go.
12:55Wow.
12:56That texture.
12:57The liveriness.
12:59Not the liveriness.
13:00There is liver in there.
13:01Of course there's liver.
13:03A little bit of liver.
13:05All right.
13:05So now this is pretty much the same pate, but it's got peppercorn, green peppercorn.
13:13Yeah.
13:13Immediately.
13:15It wakes it up.
13:16Yeah.
13:17Pepperiness.
13:18That kind of like contrasts the richness and the fatty creaminess.
13:21Mmm.
13:22The liveriness.
13:23The liveriness.
13:24Yes.
13:25So now we're going to go into this one.
13:27That's a copa.
13:28A corsican copa.
13:28Okay.
13:29A corsican copa.
13:32Oh yeah.
13:34Oh.
13:34Wonderful.
13:36Wonderful.
13:37Again, it has more of a fermented complexity, hint of cheesiness to it from that aroma and
13:43that perfume.
13:44So now we're going up a thing.
13:46Now we're going into viande de grison.
13:48Okay.
13:48So this is buffalo, basically.
13:50And that's a-
13:50French version of a buffalo.
13:51Yeah.
13:52The French version of a buffalo.
13:53It's a French buffalo.
13:54Fantastic.
13:54It's not the Tonka in America, but so give it a shot.
13:59You can see the darker complexion of this, a deep red meat.
14:04Oh.
14:06Mmm.
14:08Smoky.
14:09It's robust.
14:11It's powerful.
14:12Yeah, no, you're a white animal- you have a wild animal.
14:14Uh-huh.
14:15It's just different experience.
14:16Yeah, it's a little more like stronger of a meaty- meatiness.
14:21I wouldn't say it's not gamey at all.
14:23Mmm.
14:24It's still very fine, but it has a-
14:26Oh, man.
14:28It has a flavor to it.
14:29And it's sweet too.
14:31Yeah.
14:31The flavor keeps on coming.
14:33With the jambon, so this is regular ham.
14:36And everything again is cut super thin.
14:44Simple classic.
14:45Yeah.
14:46Yeah.
14:46Like it's thinner, it's not so fatty.
14:47Quality is just- it's second to none.
14:50There's nothing industrial here.
14:52But wait, I have more.
14:54So we're going into rillette, and this one is a pate with frost.
14:58So this is a little bit more moussy.
15:00You must try rillette, and I suspect this is going to be your new favorite.
15:03Okay.
15:07Mmm.
15:08Mm-hmm.
15:08Mm-hmm.
15:11That is-
15:12We need pickles.
15:13Mm-hmm.
15:14It's just fatty and creamy in all the right places.
15:17Yeah.
15:18Yeah, very fatty.
15:19Mm-hmm.
15:20But, oh, delicious.
15:22So what else is in that, or is it just pure pig?
15:25Um, Colleen, you've made some rillettes, so explain how it's made.
15:28I miss it when I'm in the U.S.
15:30If I roast a pig, and you know that little gel on top?
15:33Oh, yeah.
15:34I take the gel and the soft meat and squish it together with different spices.
15:38And then you just blend all this, and then you put it in the fridge, let it solidify,
15:43and then you get it and you give a slice.
15:45This is a staple of a French charcuterie.
15:48So as a Parisian, how, like, would this be a daily occurrence?
15:53Or, uh-
15:54If it was a daily occurrence, it would be 400 pounds.
15:56Okay.
15:57So now-
15:58Or is it, uh, like a weekend?
16:00Yeah, this is-
16:00Or like a-
16:02Yeah, this is a weekend where we have a party.
16:03Family get-together or a party?
16:05Okay.
16:06I would say more like once a month.
16:07Merci beaucoup.
16:08Au plaisir.
16:09Merci beaucoup.
16:09Au revoir.
16:12So we're moving on to the next stall to try some quiche.
16:15And we're going to try a flan.
16:16Okay.
16:16So the flan is the craze right now in Paris.
16:19Ah.
16:20Every baker is trying to make the best flan.
16:23It's trending.
16:23It's definitely trending right now.
16:26Now what we have is the quiche Lorraine.
16:28It's basically, it's egg.
16:30Egg, grame frais, cheese, and whatever seasonings-
16:34Cheese on top?
16:35That's giving it that brown?
16:36A little cheese in, and a little cheese on top.
16:38Cheese in, cheese out.
16:39It should be like a Swiss cheese and a little bit of bacon bits.
16:42Oh, yeah.
16:43Oh, oh.
16:45And it looks juicy.
16:50Oh, yeah.
16:51Mmm.
16:52The Swiss cheese.
16:52Can you taste that?
16:53Wow.
16:54Mm-hmm.
16:55Swiss cheese and bacon just go together.
16:56Mm-hmm.
16:57It's rich.
16:58It's buttery.
16:59And then you've got that pastry crust on the bottom.
17:01Mmm.
17:02All a harmony in your mouth.
17:04So this is the flan.
17:06And what's interesting about the flan is that it's really a basic dessert, and it was actually
17:12popular when I was a kid, and it went completely out of style.
17:15Like, nobody did flan.
17:16Oh, okay.
17:16And it's coming back with a vengeance.
17:18Ah, nice.
17:18So now you have, like, bakers like Cedric Grolet.
17:21Okay.
17:22And big bakers that are doing their version of all kinds of flan.
17:25It's milk, milk-based, right?
17:27It's a custard.
17:28It's like a custard.
17:29It's a baked custard.
17:29Okay.
17:30And then there's a crust underneath.
17:32All right.
17:33Grab this one.
17:34Oh, look at that wobble.
17:35Oh, look at the jiggliness.
17:38Oh, and yet it's sturdy.
17:41Oh, the flavor of the vanilla.
17:43Yeah.
17:44Oh, yeah.
17:44Mmm.
17:46Oh, yeah.
17:46It's all vanilla.
17:48So this is, this is the thing.
17:49It's really, like, how they work the vanilla in it.
17:52That's the craze.
17:53Yeah, that's a, that gives it a different dimension
17:55with that vanilla, with that milky custardy-ness.
17:58But it's not overpoweringly rich.
18:00It's like chewing vanilla milk.
18:02Yeah.
18:03Solid vanilla milk.
18:03It's like a thickened vanilla milk.
18:05Yeah.
18:05Yeah.
18:05Yeah.
18:06Light.
18:09We are moving to a different area of Paris.
18:12We're going to jump on the metro.
18:15And on our way to go eat some cheese
18:17and a lot more food still coming up.
18:25I'll stop it for you.
18:32Okay.
18:33You stop.
18:35On one.
18:36Oh, yeah.
18:42Got it.
18:42I stopped it.
18:43Okay, here we go.
19:04We watch your channel all the time.
19:06I appreciate it.
19:06I'm a little in my ear out.
19:07So we exited the metro at Rambuteau Station.
19:12Rambuteau Station, that's right.
19:13And right here we are by the Pompidou Center,
19:16which is the Museum of Modern Art.
19:18Oh, wow.
19:19Nice.
19:19Which looks like it's still under construction,
19:21but actually that's finished.
19:22With the big like pipes,
19:23but those are actually walkways, right?
19:24They are.
19:25This is the center, the heart of Paris.
19:28We are like a couple of blocks from Notre Dame.
19:30Yep.
19:30And right here in this street, the Rue de Rambuteau right here,
19:34is street food paradise.
19:35And the next stop we're going to do before the cheese,
19:38we're going to go take you to a very special ice cream place.
19:44This is not French ice cream.
19:45This is from Lebanon, right?
19:46Oh, from Lebanon.
19:48It's a special type of milk.
19:50Okay.
19:50And they serve it with pistachio.
19:52You got to come and see the presentation.
19:54Okay.
19:55Ashtah is the classic.
19:57Ashtah.
19:58Ah, oh yes, Ashtah.
20:00But what I love is that he rolls it in the crushed pistachio,
20:03and that's like that.
20:04Yeah, that's what makes it the pistachio.
20:07Oh, it's a big one.
20:13Oh, and that rolls in the pistachio, full crust of pistachio.
20:19That's heavenly.
20:21Oh, no part goes uncovered, unpistachioed.
20:26Oh, he even pats it in.
20:28He massages it into your ice cream.
20:30Nice.
20:32Now you understand why I couldn't wait.
20:33Yeah.
20:34I mean, there's no visible ice cream.
20:37Everything is covered in pistachio.
20:39Look at that.
20:40Those coating skills.
20:41Oh, and rolls it.
20:42He keeps on going.
20:43He keeps rolling it.
20:44Can't show you whipped cream on top.
20:46Wow.
20:47Do I want whipped cream on top?
20:48Yes, of course you do.
20:49The answer is always yes, Donnie.
20:51If someone asks you whipped cream, you say oui.
20:53Oh, and more pistachios.
21:01It never ends.
21:02Thank you, monsieur.
21:03Nice.
21:07Historical, legendary, and it's even a feat of engineering.
21:12Yeah.
21:13How they construct this, and it holds up.
21:16And just that crust, his crusting pistachio skills are unbelievable.
21:20Yeah.
21:21All right.
21:22Oh, ready?
21:24One, two, and three.
21:29Oh, even the whipped cream is amazing.
21:34The crunch of the pistachios and aroma of the pistachios,
21:37and the really milky creaminess of the ice cream.
21:40Yeah, there's tons of ice cream in Paris, and a lot of them are good.
21:47We actually did a video about this, but I love the uniqueness of this one.
21:51And it's also ethnic.
21:52You know, it's from Lebanon, the roots of it, and the French have a lot of deep roots in Lebanon,
21:57so it's a great ice cream to have in Paris.
22:01Oh, that pistachio crust is incredible.
22:03So generous with the pistachios.
22:05Almost has a little bit more of that stickiness to it.
22:08I like that.
22:08I like that stickiness.
22:10That's why it also doesn't topple over immediately from your cone.
22:14So highly recommended.
22:15It's a must stop.
22:32Almost at the next destination, the cheese stop fromagerie.
22:36Fromagerie.
22:37There it is.
22:38Where you get fromage.
22:39You cannot come to Paris without fromage.
22:44So this is a cheese shop.
22:46You can smell it, right?
22:47Oh, yes.
22:48Yeah, immediately.
22:48Undeniably.
22:49Yes, yeah.
22:50You know we're in a cheese shop.
22:52Oh, yeah.
22:53And so there's a couple of things they have here.
22:56One of them is a raclette wrap.
23:00Wow.
23:00Which sounds amazing.
23:02Yes, it does.
23:03But wait until you try it.
23:05Okay.
23:05So we ordered a couple of those because we're starving, right?
23:08And then we're going to try several cheese.
23:10So do you have a preference in cheese?
23:12I'm an open palate.
23:13Are you ready to try anything?
23:15Okay.
23:16Well, welcome to France.
23:18Wow, look at that mold crust.
23:20That is an incredible fermentation.
23:22So this is Comté.
23:26Okay.
23:27So this is cow's milk.
23:28And he asked me, I told him, I said a piece of Comté.
23:31And he says, what do you want, 12 or 18 months?
23:33So I asked for 18 months.
23:34Nice.
23:36This is a total exploration of cheese.
23:39And you've got to really know what you're doing because there's so many varieties,
23:43so many types of cheese, so many different geographic locations of cheese,
23:46pungent cheeses, strong cheese, stinky cheese, more neutral cheese,
23:50so many different textures, so many different ages.
23:53Yeah, it's really impressive, of course, the cheese culture of France.
23:58That just is one of the great culinary traditions of France.
24:06So we got all the cheeses from Agerie.
24:08And then we walked over to this.
24:10This is the perfect place to partake of all the cheese.
24:12Yeah, for sure.
24:14This is called the raclette wrap.
24:15So raclette is a very specific dish that we have in the winter in France.
24:21It's raclette cheese.
24:23So it's a cheese that you melt.
24:24Have you ever seen the wheel where they melt the cheese?
24:26Yes, and then scrape it.
24:28Yeah, they scrape it.
24:29So this is that.
24:29And it's got potatoes in there.
24:32Oh, man.
24:32And it's got ham.
24:33Oh, man.
24:34And it's panini style and a wrap.
24:36Melted in.
24:37And it's absolutely heavenly.
24:38Mm-hmm.
24:47Try that.
24:47Flavor of the ham.
24:48And that panini style gets it so crispy.
24:52With the cheese crust.
24:53Potato ship crispy.
24:54Mm-hmm.
24:55Some of the cheese leaking out.
24:56Mm-hmm.
24:57Yeah, that's fantastic.
24:58There's crispy cheese and gooey cheese.
25:00Mm-hmm.
25:03Well, the deeper you go, the cheesier it gets.
25:05Yeah.
25:06The waterfall of cheese has gone down.
25:09Oh, and the onions and the ham all melting together.
25:12That's very tasty and warming.
25:14This is the traditional baguette.
25:16This is the baguette that is mandated by the government.
25:19Okay.
25:19In terms of the length, the weight, and the price.
25:22It's the official.
25:26Oh.
25:27Yeah, that's conté.
25:28So what I'm going to do is I'm going to break this off.
25:30This is usually the cheese that we give to children.
25:36Mm-hmm.
25:39Yeah, it puts the Swiss cheese to shame, right?
25:42Yeah, that's some real-deal cheese.
25:44Yeah.
25:45Mm-hmm.
25:45Just let it sit on your tongue for a minute.
25:46Mm-hmm.
25:48Just.
25:48Mm-hmm.
25:49You get the flavor of that?
25:51Yeah.
25:52It's soft.
25:52It's great.
25:53This is why it's great for kids.
25:54It's so good.
25:54It's so easy, but it's Swiss cheese with style.
26:00It's not like a pungent flavor.
26:02Just mellow, but just good.
26:04Mm-hmm.
26:06Mm-hmm.
26:09With that chewy, that chewy baguette, yeah.
26:15It's another one of those street food that you get a piece of conté in a cheese shop,
26:18you get a baguette, and then just go find a park bench like here, or you're in a museum,
26:24and you just eat that.
26:25Mm-hmm.
26:26Find anywhere to eat, and you'll be happy.
26:28Yeah.
26:29It's very simple.
26:30Mm-hmm.
26:31This one is a brebis.
26:33So this is a sheep.
26:34So it's a different flavor.
26:35It's not a strong cheese, um, either.
26:40Mm.
26:41Mm.
26:42Mm.
26:44A little more acidity coming in.
26:45Yeah.
26:45Oh, yeah.
26:46Wow.
26:47Still fear.
26:48Mm-hmm.
26:49It's still not too strong, but like a good mellow.
26:55Oh, and then the flavor changes as you keep on chewing.
26:58Yeah.
26:59You taste the pastures.
27:00Yeah.
27:03I kept the best for last.
27:04Okay.
27:05I smelled that one coming out.
27:07Yeah.
27:07That one definitely has an aroma to it, a stronger odor.
27:11Just take a look at that.
27:12Oh, it's wrinkly.
27:14He didn't pre-cut it in advance, because he says this is going to be a mess.
27:17Oh, look, it's so soft.
27:20Yeah, yeah, I need a little bit of help.
27:22Oh, yes.
27:24Oh, oh, it's liquid on the inside.
27:25Oh, yeah, yeah, yeah.
27:26Yes.
27:27I don't know, yeah, yeah, yeah, yeah.
27:28Oh, oh, it's just gooey.
27:30Oh, it just gooed out, gushy.
27:32Oh, look at how oozy it is.
27:42Making a mess.
27:45Again, we're eating milk.
27:46Yeah.
27:47Yeah, that is like sticky milk.
27:49Yeah.
27:49Yeah.
27:50And so what's very strange is the flavor has nothing to do.
27:57with the smell.
27:58It smells like a goat.
27:59Yeah.
28:00But it's so smooth.
28:01It's actually the least flavorful of the three cheeses that we ate.
28:05Because it's not salty.
28:06And it's a very strange thing, because you have cheeses that are smelly as could be,
28:10and then you eat it, and you're like, it doesn't.
28:13Where did that smell go?
28:14Where did that smell go?
28:16You know where it went?
28:16Yeah.
28:17It went into your breath.
28:18It's still there on your breath.
28:21This is where you want your significant other to eat the same cheese.
28:23Otherwise, you don't talk to each other.
28:27You're getting the creamy part.
28:28Creaminess.
28:29Look at that.
28:29It's glistening.
28:30It's glossy.
28:31It's sticky.
28:32It's very neutral when you first take your bite,
28:34and then you've got a bit of that goatey flavor at the end,
28:38but not overpowering at all.
28:40No.
28:40No.
28:41Well, that's one heck of a bite.
28:46But when it's delicious.
28:47That's a lot of goat cheese in your mouth at once.
28:48Yeah.
28:57Next up on this French street food tour in Paris,
29:00we're about to eat one of the great French cheese sandwiches.
29:05It's called croque monsieur.
29:07It's a glorified grilled cheese, but once you have a croque monsieur,
29:11you never look at a grilled cheese the same way ever again.
29:14Yes.
29:14This is probably one of the best places in Paris for croque monsieur.
29:18No, no, no, no.
29:19It's the best place of the world.
29:21Of the world.
29:22Oh, yes.
29:23Sorry, this is not just in Paris.
29:24This is not Paris.
29:25Not just in Paris.
29:26This is the United States, China, and the world.
29:30There's maybe a dozen different varieties you can choose from.
29:32Looks like there's cheese on the inside, cheese on the outside,
29:35cheese everywhere, and then with all those different toppings or
29:39fillings you can choose from.
29:40So they're kind of sitting here ready for you to order,
29:43but then when you do order, he heats them up in the kitchen,
29:46in the oven to melt that cheese.
29:48Yeah, yeah, yeah.
29:50Oh, nice.
29:55As the croque monsieur is heating,
29:57we're going to have some of the lemonade,
29:58some of the infused water as well.
30:04Oh, that's refreshing.
30:05Yeah.
30:06Wow.
30:06Cheers.
30:07Cheers.
30:08Oh, perfectly sour.
30:10Cheers, Colleen.
30:12Oops.
30:12Perfectly wet.
30:14A little drippage.
30:18What I love about that lemonade is it's first sour and then sweet,
30:22not the other way around.
30:24Coming out of the oven.
30:25Oh.
30:26Pastrami.
30:27Pastrami.
30:28Wow.
30:28This is far further.
30:30Faster.
30:31Straw with the classic first?
30:33Yeah, let's do it.
30:33All right, so I'm going to do with the classic,
30:35and then I'm going to cut this one.
30:36Look at that.
30:37Look at this sideways here.
30:39Man, there's multiple layers of cheese.
30:41I love how there's cheese on the inside,
30:42and cheese on the outside.
30:45All right.
30:45Oh, yeah.
30:47Oh, you got the cheese pull.
30:49Yeah, you got the cheese pull.
30:51Oh, this is...
30:52So, croque monsieur.
30:53Croque monsieur, my first.
30:55Yeah.
30:55In France.
30:57That's right.
31:01You taste the bechamel?
31:03Mm-hmm.
31:05Whoa.
31:06A hint of nutmeg.
31:06Yeah.
31:07Mm.
31:07The nutmeg, yeah.
31:09Yeah.
31:09The spice.
31:11The ham.
31:13And you can never look at a grilled cheese the same way again.
31:16That is gourmet, yeah.
31:17A next level crispy cheese, gooey cheese and ham sandwich.
31:22The truffle one.
31:23This is truffle, truffle studded.
31:24Same thing with truffle cheese.
31:26Oh, yeah.
31:26Look at that.
31:27Look at that.
31:27Cross-section.
31:28So much ham on the inside.
31:29Yeah, the cross-section of ham.
31:31Oh, this one is oozy.
31:33Yeah, that's for you, my darling.
31:34It's melting.
31:34It's like the bread is just melting in the cheese.
31:36This one is cut.
31:36Look at the ham sprouting out, fully loaded.
31:39A full croque monsieur.
31:41Oh.
31:42Mm.
31:43Mm.
31:44Wow.
31:44Can you taste that in the truffle?
31:46Immediately, yeah.
31:47I don't even know if there's bread in there.
31:48It's just like, it's one.
31:50The bread is one with the cheese.
31:52Last but not least.
31:53Yes.
31:53The pastrami croque monsieur.
31:55Oh, man.
31:57This one has the most intense cheese crust on the top, too.
32:00Yeah.
32:01It's just a, oh, there's pickles in there, too.
32:04Frenchified with the croque monsieur.
32:06Yeah, croque monsieur.
32:07Treatment.
32:09Mm.
32:11Mm.
32:12Oh.
32:13Mm.
32:14He's serious with this one.
32:16Mm.
32:16It's like a New York pastrami sandwich.
32:19Yeah.
32:20And a French croque monsieur got together and had a baby.
32:24Right?
32:25In Paris.
32:25There's a crowd in there somewhere.
32:26Had a baby in Paris.
32:27And they had a baby in Paris.
32:30Mm.
32:31Oh, that is a true grilled cheese experience right there.
32:38We've got to finish with the classic, the French crepe.
32:42And this is my favorite stop in Paris called La Droguerie.
32:46Bonjour.
32:47Oh, yeah.
32:48It really is such a cool area of town.
32:50So much going on.
32:51Cafes.
32:52People walking on the street.
32:54And this is just a tiny stall.
32:58Okay, here we go.
33:00Started with the batter.
33:02This one flower special only savory.
33:05Oh, this one is galette.
33:06Galette?
33:07Now.
33:07Oh, okay.
33:08Is it buckwheat?
33:10Yeah.
33:10Okay.
33:11Okay, so this one is for the savory, the galette.
33:13In English.
33:14Oh, no.
33:14Very good.
33:15Very good.
33:15Very good.
33:16Okay.
33:17With that, like, spatula.
33:19Oh, perfectly golden cheese.
33:23Oh, all the karate chop on the egg.
33:35Oh, and that egg just gets coated onto one half of it.
33:38On the other side, he's working on the sweet crepe.
33:40Oh, oh, what a flip.
33:46This is like a sweet peppers.
33:48Bell peppers, sweet peppers.
33:49Yes.
33:50Yeah.
33:51Nice.
33:51Oh, yes.
33:53Not forgetting more cheese.
33:54Oh, showered in cheese.
33:57Oh, showered in cheese.
33:58You can immediately hear that sizzle on the hot griddle.
34:00Oh, but it's not over yet.
34:02Chicken goes on.
34:04Olives.
34:05Tomatoes.
34:06Wow.
34:07Basil.
34:09Yeah.
34:10And the other one is with banana first.
34:11Oh, is it caramel?
34:13Yeah.
34:14Banana caramel.
34:15Oh, look at that cheese sizzle.
34:19That one is banana, caramel, almond.
34:25But again, not over yet.
34:27Oh, and the cheese.
34:28Look at that cheese crust he's created.
34:29The crispy edges.
34:31A little sprinkle of oregano.
34:33A little black pepper.
34:35A little black pepper.
34:36A little olive oil.
34:38Oh, it never ends.
34:41He's an artist.
34:42Yes.
34:44Wow.
34:45Fold it over.
34:48Well, that's unbelievable.
34:49The cheese is still sizzling and crispifying.
34:52Monsieur Omar.
34:53He is a true crepe artist.
34:56Oh, man.
34:57And you can see his passion.
34:59He loves what he's doing.
35:01And he is a true master.
35:03And because one of the common ones is with ham,
35:06the galette is with ham and cheese.
35:08But since we've had our share of ham today,
35:10we decided to go for the chicken version.
35:13Well, let's dig in.
35:14All right.
35:15So we go savory first.
35:16And this one is chicken.
35:17Yeah.
35:19Oh, oh, the cheese pull.
35:21Yeah, there is ham too.
35:22Mmm.
35:27Oh, man.
35:32Yeah, that is incredible.
35:33Yeah.
35:34Perfectly melty cheese.
35:36Stringy chicken.
35:38The sweet bell peppers.
35:39The flavor of the olives comes in nicely.
35:41Because you can have like way different flavors.
35:43So you just went with a little chicken,
35:45a little curry.
35:46So you have flavor with spice.
35:47You can put literally whatever you want.
35:49So it's up to the chef's creation to make something nice.
35:51Oh.
35:54Oh.
35:59I got the chicken there.
36:01I got some of the crispy cheese on that bite.
36:03The olive.
36:04Yeah.
36:05The sprinkle of oregano.
36:07Another gourmet creation.
36:09So that's a crepe.
36:10That was a gallet.
36:11That's a crepe.
36:11That's a crepe.
36:12That's a crepe.
36:13All right, you go.
36:13You go first.
36:14Any specific method for going in?
36:16Perfect, perfect.
36:16Just cut off a corner?
36:18Right.
36:18It's criminal.
36:19If you go from the bottom here, that's considered a crime.
36:22That's illegal.
36:23It's illegal, right?
36:24Yeah, you could get guillotine for that.
36:26Or worse.
36:27Okay.
36:28Chin, chin.
36:28You're right.
36:37The contrast of the salty caramel with the sweetness,
36:40the crunch of the almond, and the banana melts in your mouth.
36:42Yeah.
36:43That batter is just so smooth, so silky in your mouth.
36:49Perfectly thin.
36:50He evens it out.
36:52It's texturally perfect.
36:53Wow, what a day.
36:58What a day.
36:59Antoine, Colleen, thank you.
37:03Merci beaucoup.
37:04Anytime.
37:04Anytime you come in Paris, let's do it again.
37:06Yeah, let's do it again.
37:07It's a date.
37:08I'll also link another video here for more French food.
37:12Go check that out next.
37:13And also remember to subscribe.
37:14We're traveling around France eating some of the best French food.
37:17You're not going to want to miss any of this entire series.
37:19Thanks again for watching.
37:20Goodbye from Paris.
37:22And I'll see you on the next video.
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