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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