Where You Should Eat in Paris According to a Pro Chef

Condé Nast Traveler

Chef Guillaume Sanchez joins Condé Nast Traveler to guide you through Paris’ must-try food spots. From classic French escargots at Les Enfants du Marché and the city’s best slice at RORI, to experimental Michelin Star cooking at Vaisseau, discover the flavors that define Paris’ vibrant food scene.

Transcript

00:00First impression?

00:02It's f***ing blue!

00:11Bonjour, I'm Guillaume Sanchez

00:13and today I'm gonna take you to my favorite restaurant in Paris.

00:16This is where the chefs eat.

00:24Our first stop is Les Enfants du Marché.

00:26Les Enfants du Marché is just in a market called Marché Les Enfants Rouge.

00:31Friends are not the best food in the world,

00:33but I think we have some very fresh products.

00:36Here you have the butcher of Paris.

00:39Just near here you have Alain Miam Miam.

00:41And we can heat a very, very good sandwich.

00:44And here it's Les Enfants du Marché.

00:47Les Enfants du Marché is a restaurant very, very fancy.

00:50Everyone wants to come here.

00:52The owner of this restaurant is Mika, a good friend of mine.

00:55He's not here today, but his team is really, really special.

01:00In Les Enfants du Marché, one of the big things is the wine.

01:05The difference of price for a bottle here is from 40 euros to 2000.

01:12So if you don't want to taste the bottle at 2000, just tell him.

01:18I choose this place because in France, we know how to do cheese.

01:23We know how to do wine.

01:25Les Enfants du Marché, food here, it's changed.

01:28This is a new game, this is a new history.

01:30I think ten years before, this place is just not possible.

01:38Every time I come here, I take the same thing.

01:41Because I'm an old guy.

01:44I love muscle.

01:46Onion too.

01:47Okay, muscle is very fresh.

01:52Mussels are all very fresh.

01:54So it's a good point.

02:00Perfect.

02:01You can find nothing more French than this.

02:04It's Snails.

02:05And it's one of my favorite dishes in the world.

02:14And this is really delicious.

02:17You have a taste of the butter, for sure.

02:20You have something maybe like hazelnut, a little bit.

02:23Hazelnut and butter.

02:25It's okay, just close your eyes, open your mouth and let's go.

02:29It's delicious.

02:30So, here you have a foie gras, like a foie gras poulet.

02:35And here, smoked heels.

02:37The quality of this dish is just only cause of the balance between foie gras and smoked heels.

02:44You have a smoked flavor with the acidity and the sweetness of foie gras.

02:51So, you need a very perfect douché.

02:55And same thing, just close your eyes and open your mouth.

03:00It's delicious.

03:04The team just decided to send this surprise dish.

03:08This is a cereal crudo.

03:10It's a cucumber.

03:13I think maybe it's a fig leaf oil.

03:17So you have some coconut taste with some cereal.

03:21It's one of my favorite fish.

03:26Yeah, really beautiful.

03:31Okay, let's go to the next stop.

03:39Now, we are at Vaisseau.

03:40It's one of my favorite places in Paris.

03:42It's a full black restaurant.

03:44Very chic and modern.

03:46Just two menus.

03:47One for the lunch and one for the dinner.

03:49We are on a full minute degustation.

03:52It's like we let the chef exprimer.

03:54We don't have choice for nothing.

03:56We just need to discover what we are in each plate.

04:00So let's go.

04:06Something like peanuts and wasabi.

04:09In this restaurant, we discover after we taste what we taste.

04:14This is a white pepper meringue.

04:16And the watermelon.

04:29The mix of these two is really interesting.

04:33This one is funny.

04:39It's something crunchy with inside liquid pickles.

04:48Here, everything is a surprise.

04:50You don't know what you eat.

04:51You need to think about it.

04:53You know.

04:59This is the first real dish.

05:02First impression?

05:04It's f***ing blue.

05:08This is trout, slowly cooked with spiruline butter.

05:14Nice acidity and with fat of the trout.

05:17It's really delicious.

05:19It's delicious.

05:22This one talks about oyster.

05:25With something.

05:27Okay.

05:29It's tuna.

05:32It's really delicious.

05:33The oyster.

05:38It's really delicious.

05:41Steak de ton au poivre.

05:43Cœur de vous, mariné au poivre.

05:49Okay.

05:52Okay.

05:53It's not tuna.

05:55The veils hurt.

05:57It's just a f***ing baby hurt.

06:03It seems to be, I don't know, maybe skin or something.

06:07So this one is guts.

06:09With whole red.

06:11And it's very funny because it's really fruity.

06:15It tastes like the skin of fig.

06:17Fig.

06:23It's crazy.

06:25The wine is beautiful.

06:27Bright and very sunny.

06:30You need to taste it.

06:32A restaurant like this in Paris is rare.

06:36You have only one Adrien Cascio, only one Vesso.

06:39You know?

06:40And I think this place is one you need to visit when you come in Paris right now.

06:48Now it's time for dessert.

06:52So just can't wait to taste it.

06:54It's a strawberry salad.

06:55It's just too small.

06:56And delicious.

06:57It's just so fresh.

06:58It's really an unusual dessert.

07:00And this is the proof.

07:01That guy just don't play the same game.

07:02Okay, let's go to the next location.

07:03Okay, let's go to the next location.

07:04Let's go.

07:05Let's go.

07:06Let's go.

07:07Let's go.

07:08Let's go.

07:10Let's go.

07:11Let's go.

07:12Let's go.

07:13Let's go.

07:14Let's go.

07:15Let's go.

07:16Rory is on the 11th district, Rue Jean-Pierre.

07:18And this is the proof.

07:19And this is the proof.

07:20That guy just don't play the same game.

07:24Okay, let's go to the next location.

07:29Let's go.

07:31Let's go.

07:32Rory is on the 11th district, Rue Jean-Pierre Timbeau.

07:46This is a district without tourists.

07:49In this district, you can find so many new restaurants.

07:52In Rory, you can find some slice.

07:54Slice is a New York concept.

07:57But here, this is something really French.

08:01All the menu is very interesting.

08:03You can find a new version of Cacio e Pepe.

08:06Do you have Cacio e Pepe slice in New York City ?

08:08I don't know.

08:11Hello !

08:12Hello !

08:13How are you ?

08:14Would you like to take a little pizza ?

08:15Yes, please.

08:23Okay, this one, it's a Cacio e Pepe pizza.

08:26It's my favorite one.

08:27It's a pizza with Pecorino, Fiordi Latte, Mozart and black pepper.

08:32The taste is really, really beautiful.

08:37The pepper is just strong enough.

08:39It's not too much.

08:40This slice is just perfect.

08:43Next one.

08:44This one is a favorite of my son.

08:47It's just a red pie.

08:48Red pie, it's margarita but without cheese.

08:51It's just red sauce and pesto.

08:54It's a really thin pizza.

08:56So texture is just fabulous.

09:00Yeah, it's crunchy.

09:02It's a good balance between sugar and acidity.

09:06It's like, I don't know, salt on the pasta.

09:12This one is for sure unusual in France or for American people.

09:18You can find some pizza with potato in Roma.

09:21But yeah, not in France.

09:22So you have potato dill and just a cream on the side.

09:27It's just crunchy as **** here.

09:29And after here, for sure it's delicious.

09:37So this is a special one for the anniversary of Rory.

09:40It's an Hawaiian slice made of bacon and pineapple.

09:45And it's one of my favorite pizzas in Paris.

09:53It's spicy.

09:55Wow, it's really spicy.

09:59I think Rory fits very well with Paris today because of the price.

10:06And it's just simple.

10:08You come here and you take a slice.

10:10Concept is just very easy.

10:15What I love so much in Paris is chefs coming from gastronomic things to do street food.

10:21And this is what I saw in Rory, you know.

10:26It's a slice restaurant but with very technical kitchen.

10:30And this is the most interesting things we can see in Paris right now.

10:34It's how you can do simple food with great technicity.

10:40So, those were my favorite spots in Paris.

10:43Just let me know what you think in the comments.

10:45What do you think so much?

10:47What do you think?

10:48In the comments.

10:50You

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