- il y a 5 jours
On mange avec MrBeast des plats à 1€ VS les plats les plus chers du monde !
Merci aux Chefs Nina Métayer et Xavier Pincemin !
Merci à Feastables de sponsoriser cette vidéo ! (en vrai Merci MrBeast haha)
Merci aux Chefs Nina Métayer et Xavier Pincemin !
Merci à Feastables de sponsoriser cette vidéo ! (en vrai Merci MrBeast haha)
Catégorie
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AmusantTranscription
00:00Aujourd'hui, on va manger les meilleurs plats du monde avec MrBeast.
00:03Bonjour!
00:04Et on commence avec un classique, le pain au chocolat.
00:07Do you know pain au chocolat?
00:09Pain au chocolat?
00:10Pain au chocolat?
00:11Uh, no.
00:12C'est un classique français.
00:14Tous les gens dans la France,
00:16eat this on the morning,
00:18and you have like two versions.
00:19The supermarket.
00:20Okay.
00:21And a gourmet one.
00:22Pain au chocolat?
00:23Pain au chocolat.
00:23You were saying chocolate.
00:24Yeah.
00:25Oh my gosh.
00:25This is going to be an interesting video.
00:27How much did this one cost?
00:28Ten.
00:29And that was a dollar?
00:30Uh, 50 cents.
00:31So 50 cents versus $10.
00:33Try this one first?
00:34No, no, no.
00:35It's in front of you.
00:35You got it, you got it.
00:36Okay, super.
00:37Bon, bah moi,
00:38je vais goûter la version supermarché.
00:40All right.
00:41Cheers.
00:44Maybe inside it's better.
00:46Yeah.
00:46Once I got to the inside chocolate,
00:48it was good.
00:49I like it.
00:49Do you want to try the supermarket?
00:51Yeah.
00:53Weirdly.
00:54I weirdly like this better.
00:56You sure this is only 50 cents?
00:57It beats the $10 one.
00:59Actually, he's right.
01:00The pitch is better.
01:01This one is a bit dry.
01:04What?
01:05What is this?
01:06And this is the beef spoon.
01:07This is for you.
01:08Is there chocolate inside?
01:09Yeah.
01:10Wait.
01:11Are you serious?
01:11Do I just cut it?
01:12Yeah, you can cut it.
01:13You can take it.
01:14You can bite it.
01:15This is the most expensive croissant.
01:17This is a massive croissant.
01:19Oh my gosh.
01:20Be real with me.
01:21Is it Feastables chocolate inside?
01:22No, not this one.
01:24All right.
01:25I don't...
01:26I don't even know where to bite it.
01:29I think inside it's way better.
01:35Oh man.
01:36It's good?
01:36Yeah, it's buttery.
01:37It's good, but I think...
01:38I still like this little one better.
01:40My first bite, it's the pitch who wins.
01:43Yeah.
01:43I would rate this one, this one.
01:45I put the Feast one at last.
01:47Oh, we're off to a great start in the video.
01:49And for us to cook all this,
01:50I joined the best chefs of the planet.
01:53Nina Meteyer, the best chef chef of the world in 2024.
01:56And Xavier Pincemin, the best chef chef of the world.
01:59But attention.
02:00We're going to eat the most expensive and most expensive of each dish.
02:04You know me.
02:05We've called me for a long time for the king of tacos on the internet.
02:08Is-ce que le roi du tacos va faire aimer le tacos à Mr. Beast?
02:13Regardez, il est curieux.
02:15You don't know this one.
02:16It's like a giant taco, I guess.
02:18It's called French tacos.
02:20It's not like the Mexican tacos.
02:21It's specific French street food.
02:24I'm learning so much about your guys' culture.
02:26And so this is the cheap taco.
02:28Yes.
02:29I think it's the most American things we have.
02:32Just because...
02:32Hey, don't stereotype me.
02:34Just because I'm American doesn't mean I only like American food.
02:37All right?
02:38But it looks like American dish.
02:39Yeah, it does.
02:43Wow.
02:43This tastes very American.
02:44I'm back at home.
02:45I will say I kind of like this layout better than like, you know, like you said, a Mexican taco.
02:49Easy to eat.
02:50Yeah, like when you have like a crunchy taco at Taco Bell,
02:53like you take a bite, that thing's falling apart.
02:54Bro, this thing's not going anywhere.
02:57Hit me with the expensive taco.
02:58The next one is the most Mr. Beast things we can do.
03:01Oh God.
03:02And now we're going to cook for the most expensive version of the world.
03:06That's it, I'm with Xavier Pensement.
03:08Yes.
03:08Now, tacos.
03:10My version the most expensive one.
03:14I want Mr. Beast this evening.
03:16Oh my God.
03:18On va s'inspirer un peu du lobster roll.
03:20On va mettre du caviar.
03:22Et on va mettre aussi des feuilles d'or.
03:24Et après, on va l'envoyer genre dans une mallette à billets.
03:26Ok.
03:27On lui envoie un lingot d'or tacos.
03:29T'es chaud ?
03:29Ok.
03:30J'ai décortiqué un homard.
03:31Ok.
03:32On va le retirer au beurre tout doucement.
03:33Tresser des pommes de terre et patates douces avec des algues.
03:37On va le retirer dans le beurre de homard.
03:38Là, je mélange homard avec la salade romaine et la sauce bisque, un peu spicy.
03:44Oignons fruits.
03:44La pomme de terre croustillante juste au milieu.
03:47On resserre tout.
03:48On passe à la cuisson.
03:49Maintenant, on va recouvrir le tacos d'or et c'est là où ça prend une autre dimension.
03:52Donc ça, c'est de l'or alimentaire.
03:5422 quarts.
03:55On termine avec le caviar.
03:56Une belle cuillère dessus.
03:58The most expensive tacos.
04:00French tacos.
04:05Whoa.
04:05Wait, it's wrapped in gold?
04:07Yes.
04:07This is lobster.
04:08Lobster.
04:09I love lobster.
04:10You like?
04:11Le meilleur homard du monde, Omar Breton.
04:13I put on the top caviar.
04:14Uh.
04:15I don't really like caviar.
04:16Can you only put it on one side?
04:18Yeah, no problem.
04:19I'm excited.
04:20And it's real gold.
04:22You know what's interesting is when you eat stuff like this,
04:24your, for lack of better words, your poop has gold in it.
04:27That's true.
04:27Merci, huh?
04:28Merci.
04:29No, merci.
04:30Merci.
04:31Merci.
04:32On va tester.
04:33Do you like the style?
04:34Do you like the briefcase?
04:35Oh, presentation?
04:3610 out of 10.
04:37You actually like caviar?
04:38Yeah, it's good.
04:39I find caviar disgusting.
04:40It's really expensive for what it tastes, but it's good.
04:44Isn't that like little fish eggs?
04:46Yeah.
04:47Caviar's like tons of little oysters.
04:49J'ai l'impression qu'on va manger un mini lingot d'or.
04:51Mine's falling apart.
04:52I'm doing surgery.
04:53I've got gold on my finger.
04:56All right.
04:57I just have a golden thumb.
04:58Cheers.
05:06The lobster is a really nice touch.
05:08It's good.
05:09It's fresh.
05:09Yeah.
05:10Big fan.
05:11Really, the presentation was incredible.
05:13The taste is very, very good.
05:15It's 9 out of 10.
05:16You have gold.
05:17I got gold amount?
05:18You also have gold on your lip.
05:19OK.
05:20We are gold right now.
05:21OK.
05:22I feel like this is what people assume rich people do all day.
05:25Just eat golden food and like, ah, you got gold on your lip.
05:28We only do that for the videos.
05:30No one eats gold like that.
05:31I'm going to just put, I'm just going to wipe my gold on your...
05:34Hey, if any of you guys need money, just check the dumpster behind the studio.
05:38There'll be a bunch of gold.
05:39If you subtract the presentation...
05:40I like the cheap one.
05:42Don't let the chef guy watch the video.
05:44He might hate me.
05:45He will hate you.
05:46I know.
05:47And for the next one, we're going to make sweets.
05:50Have you ever tried oysters?
05:52Uh, I haven't had oysters in a very long time.
05:54Oh, gosh.
05:55Oysters are like slimy.
05:58Oh, you can come in.
05:59I can see it.
06:02Oh, boy.
06:03I'm not sure I want cheap oysters.
06:04That sounds like it will give me a disease.
06:06This is the cheap one.
06:08Oh, this is cheap.
06:09What does the expensive one look like?
06:10How cheap are we talking?
06:11Like...
06:12One euro.
06:12Each?
06:13Each.
06:14Oh, okay.
06:14One euro.
06:15You ready?
06:15Cheers.
06:24I don't want to swallow it.
06:26Chicken chicken.
06:27Hey, what's that?
06:30That was very bad.
06:31Zero out of ten?
06:32Yeah.
06:33Zero out of ten.
06:34That was very raw.
06:35But it's like that we eat them.
06:37It's like a classic.
06:39The whites.
06:40It's hard to love everyone.
06:42But it's what will help Mr. Beast to love the whites.
06:46The picanha of Kobe, Japanese.
06:49Forcément.
06:49We're going to make a kind of sashimi, a little bit of beef.
06:54We're going to mix together.
06:55We're going to color it on the other side.
06:57In the meantime, I'm going to take the whites and I'm going to cut it like a tartar.
07:01And to mix it all, we're going to mix it with the concombre.
07:03And here, I'm going to mix my salad.
07:05Here, we're going to put the pieces of beef directly on it.
07:08To remind you a bit of the grapes of the whites.
07:09I made the yuzu.
07:11And we're going to finish with the cream.
07:13We're going to smoke the assiette.
07:14That's 200 balls.
07:16The gourmet one needs to be better.
07:19But I think it's not your favorite stuff.
07:21Oysters?
07:22No.
07:23I don't like it.
07:24That one, you can have pepe chicken.
07:25Pepe chicken versus McDonald's.
07:27Pepe chicken wins.
07:28Whoa!
07:29Yo!
07:30How's it going?
07:31How are you guys?
07:32It's going very well.
07:33It's better than with the whites not cheap.
07:35This is my recipe.
07:36I hate whites.
07:37And here, for you, I smoke the oyster with the root.
07:42You know, I mix the meat and the oyster.
07:45This looks way better than the cheap one.
07:47Thank you.
07:48Thank you, bro.
07:48Thank you.
07:49Thank you.
07:50Cheers.
07:51I got a way bigger bite.
07:55Not bad.
07:56Is he in the other room?
07:58Can you hear me?
07:59No.
08:00You can talk.
08:01Okay.
08:01Not my thing.
08:02Xavier was dead.
08:04It's hard to do great stuff with oyster.
08:07The meat is good.
08:08We're okay.
08:08The meat is exceptional.
08:10But, well, the wheat remains complicated.
08:12But I expected better for the next one.
08:14Cheap oysters?
08:15This.
08:16Pepe chicken.
08:17Okay.
08:18Let's go to the sweet.
08:19Next one, it's sweet too.
08:20Do you know escargot?
08:22Is that snail?
08:23No.
08:24Yes.
08:24Bro, oysters and snails, I thought this was supposed to be fun.
08:27Is that just a thing here in France?
08:28You guys eat snails?
08:29Yeah.
08:30But it's pretty good.
08:31When you have burgers and pepe chicken, why do you choose to eat a snail?
08:35This is the cheap snail?
08:36Yes.
08:37Alright, I'll go into it with an open mind.
08:38So, you need to do it like this.
08:40Let me try to figure it out on my own.
08:44Like that?
08:45Do you just suck on it?
08:46You have a second tooth.
08:47Isn't that not weird?
08:48You're just eating a snail?
08:49Have you ever tried?
08:50I don't know if I have.
08:51Snails are like cute.
08:52Wow, this is like just an actual dead snail I'm about to put in my mouth.
08:55Whose idea was it just to eat these things?
08:57In America, when we see things slithering on the ground, we don't go,
09:01oh, let's shove it in our mouth.
09:02We're like, let's just leave it there.
09:04In France, we say, oh, maybe it's good.
09:06Alright, cheers.
09:10Okay.
09:11Actually, that's pretty good.
09:13Ah, an American aime les escargots.
09:15I was expecting it to be like weird and slimy.
09:17No, honestly, it just tastes like, yeah, it tastes like chewy chicken almost.
09:21And do you like the herbs?
09:22Yeah, this one, this is good.
09:24Like the herbs aren't overpowering.
09:26Tastes good.
09:27On a fait manger des escargots à Mr. Beast, et il aime.
09:30You guys are going to do something.
09:31Okay, that's been valid.
09:32Now, we're going to test the luxury version.
09:35How do I say thank you in France?
09:36Merci.
09:37Merci?
09:38Merci.
09:39Merci.
09:39Merci.
09:40Merci.
09:41Merci.
09:42Merci.
09:42Merci.
09:43Merci.
09:43Merci.
09:44Merci.
09:44Merci.
09:45Merci.
09:46Merci.
09:47Merci.
09:48Merci.
09:49Merci.
09:50Merci.
09:51Merci.
09:52Merci.
09:53Merci.
09:54Merci.
09:55Merci.
09:56Merci.
09:57Merci.
09:58Merci.
09:59Merci.
10:00Merci.
10:01Merci.
10:02Merci.
10:03Merci.
10:04Merci.
10:05Merci.
10:06Merci.
10:07Merci.
10:08Merci.
10:09Merci.
10:10Merci.
10:11Merci.
10:12Merci.
10:13Merci.
10:14Merci.
10:15Merci.
10:16Merci.
10:17Merci.
10:18What a behalf of this look good.
10:20What do you mean ?
10:22Marquette a big recht?
10:24I love the oyster.
10:25We'll see if we love this one.
10:26Thank you.
10:27Thank you.
10:28Thank you.
10:33I think this one you will love it.
10:34Yeah.
10:35No this looks good.
10:37What do you mean ?
10:39On va voir si on aime ça.
10:41Merci.
10:42Merci.
10:45Je pense que tu aimerais ça.
10:47C'est bon.
10:48Qu'est-ce que j'ai aimé le dernier ?
10:51Il est venu. Je ne l'ai pas fait.
10:53Bon appétit.
10:58C'est crémeux.
11:00C'est vraiment bon.
11:01J'aime ça.
11:021 de 10 ?
11:03Je l'ai mis à 9.5.
11:05La normale, c'est probablement 6.
11:07Je suis d'accord.
11:08En vrai, c'est le meilleur plat qu'on a mangé jusqu'à prison.
11:11C'est incroyable.
11:14Qu'est-ce que c'est ?
11:15D'où vient-il ?
11:16Bonjour.
11:17Bonjour.
11:18J'ai une commande pour Charles.
11:20C'est Pepe Chicken.
11:21Oui, je reconnais le logo.
11:22Vous avez appris votre propre nourriture.
11:24Bien sûr.
11:25On a une surprise.
11:26Oh, ça sent vraiment bon.
11:28Parce qu'on a Pepe Chicken.
11:29On va essayer...
11:30Cheap Pepe Chicken versus Expense ?
11:33Non, c'est spécial.
11:35On a Pepe Chicken ?
11:36Oui.
11:37Bon.
11:38Oh, ok.
11:39Mais attendez, qu'est-ce qui est le cheap et qu'est le gourmet ?
11:42Beaucoup gourmet.
11:43Je vais dire, c'est la option de la gourmet, Feastable.
11:46Parce que ce week-end, si vous commandez Pepe Chicken, on vous offre des Feastables.
11:51Les chocolats de Mister Beast qui arrivent et qui sont là en France chez Carrefour.
11:56Je pense qu'il a dit que les Feastables sont disponibles à chaque Carrefour en France.
11:59Oui, et vous devrez le tester. C'est incroyable.
12:01C'est gourmet.
12:02Je suis au côté gourmet.
12:03Et là, on va goûter.
12:05Oh, you can try a new product.
12:07What is it ?
12:08It's the Pepe Popcorn.
12:09We're trying Pepe Chicken.
12:10Let's get into it.
12:11This isn't sold in America.
12:12I can never order it.
12:13One day.
12:14I mean, come on.
12:15Everyone I know from France is always talking about how this is the best.
12:18I think this is like the number three restaurant here.
12:20I'm ready.
12:21I'm ready to finally get to try it.
12:22Oh, it looks good.
12:23You have the new one.
12:24I got the OG.
12:25All right.
12:26I'm going to be honest.
12:27I'll tell you if I think it sucks.
12:31That's so good.
12:32Yes.
12:33Is this one out?
12:34This is a new one.
12:35So they can literally open up their delivery app and order it right now?
12:38Yes.
12:39If they order this week, we offer Feastables.
12:41I really like that the buns are soft.
12:43I think the herbs on it.
12:45I hate, I don't know about you guys, but when there's a lot of herbs and spices on something,
12:48I want to taste the chicken, right?
12:50So it's very subtle.
12:51I think it actually works really well.
12:52I mean, yeah, the sauce, everything about it's good.
12:54I need to come in the U.S., right?
12:55I mean, yeah.
12:56Or specifically just where I live so I can order.
12:58So I heard if they order Pepe Chicken also in the next seven days,
13:02they have a chance to win a million dollars.
13:04You're going to give someone a million bucks?
13:06You?
13:07No, you.
13:08You're going to give someone who buys a million dollars, right?
13:10No.
13:11Just cut the part where you said no.
13:12There you go.
13:13This is a new product.
13:14Pepe Popcorn.
13:15Yeah, it's good.
13:16Why doesn't every restaurant just make good chicken like this?
13:19Because it's hard to do it.
13:21Feastable right now.
13:22It's just coming.
13:23You know my favorite?
13:24It's this one.
13:25The peanut butter one?
13:26Yeah.
13:27Let's go.
13:28France, because I love you and you're not like every other country out there.
13:31We also made these limited edition France bars.
13:33And we're going to be putting them in random Pepe Chicken orders.
13:36All right.
13:37Get this away from me or I'm going to eat too much.
13:38And now he doesn't know yet, but I have a surprise for him with Feastable.
13:42You'll see.
13:43I think he'll like it.
13:44Now we're going to attack a thing.
13:45I know he'll love it.
13:46It's the classic of the classic.
13:48The croque, monsieur.
13:49Lasagna.
13:50Oh.
13:51No, it's not lasagna.
13:52It looks bad.
13:53Three slices of bread and cheese.
13:55Is this bread lasagna?
13:56No, it's croque, monsieur.
13:58It's a little bit like...
13:59What are you saying?
14:00Croque, monsieur?
14:01Croque.
14:02Croque.
14:03Why are you making me say the word cock?
14:04It's not cock.
14:05It's croque.
14:06Someone sent me that clip.
14:07There's no difference.
14:08Cock.
14:09Monsieur.
14:10Monsieur.
14:11So it's a little bit like your grilled cheese.
14:13This looks like that...
14:14Remember when we made that short video where we slapped the cheese?
14:16That's what this looks like.
14:17They also put cheese in between.
14:19Okay.
14:20That makes sense.
14:21Just on top.
14:22Cheers.
14:23Alright.
14:24Cock, monsieur.
14:25Cock, monsieur.
14:26Okay.
14:27Oh, it's good for a cheap one.
14:31This is a monsoon of cheese sitting on top.
14:34I mean, I don't think I've ever had this much cheese on anything in my life.
14:37And now, we're attacking the gastronomic version.
14:40And this one, I feel like it's going to be incredible.
14:43This entire video, he does the intros in French.
14:46And I have no idea what he's saying.
14:48The croque-monsieur, les gars, it's something that we don't want to bother.
14:52But you're going to do it.
14:54We're going to do it really well.
14:55We're going to do it really well.
14:57We're going to do what?
14:58D'un truffe.
14:59D'un truffe.
15:00We're going to do, in general, a pan of mie, rôti au beurre.
15:02And we're going to do a montage genre jambon and comté.
15:05So that's going to be the base.
15:07We're going to start with the fromage.
15:09So we're going to try to be perfect.
15:11Jambon.
15:12We're going to put a piece of fromage.
15:13And here I've taken 36 months.
15:15Okay.
15:16So there's a grain of sel and everything.
15:17It's the best.
15:18The goal here is to color it well and to be very fondant.
15:20And here, directly on the plate.
15:22And here we add the truffe.
15:32The classic croque-monsieur with the truffe,
15:34covered with gold.
15:3580 €.
15:36It's easy.
15:37It's easy.
15:38And here we go now.
15:39Whoa.
15:40Okay.
15:41Yeah.
15:42I'm sure you're going to love it, this one.
15:43This is le croque-monsieur with black truffle.
15:47Do you like truffle?
15:48Uh, it doesn't really have much taste.
15:51I've had black truffles.
15:52We had $70,000 pizza one time, but you don't really, I don't know.
15:55The black truffles don't really have much taste to me.
15:57You need to taste one truffe melanosporum.
15:59The best.
16:00Cheers.
16:01You like truffle?
16:03To bread.
16:04And I...
16:06You don't like?
16:07No.
16:08No.
16:09That's why he tried to be politically correct.
16:12With no truffle?
16:13Yeah.
16:14Okay.
16:15No problem.
16:16And you, Charles, you like the truffe.
16:17Yeah, put it on his side.
16:19There we go.
16:20It looks good.
16:21Thank you.
16:22Cheers.
16:23You like all of the dish?
16:24Me?
16:25Yes.
16:26And Jimmy, he love it.
16:27Do I like all the dishes you brought out?
16:29Yeah.
16:30Everything you brought out so far.
16:32I like the cheap one.
16:36It's not good what he did.
16:38Please, can you just like, I don't know, like, not let him ever see this?
16:54This is the masterpiece.
17:01Yeah.
17:02How did you get the bread to taste like that?
17:04The butter.
17:05Oh my God, the butter's literally dripping on my hand.
17:07Look, it's dripping out of my sandwich.
17:09The edges are crispy.
17:10The inside is so soft.
17:12This is really impressive.
17:13Like, this is probably one of the best things I've ever had.
17:15Le premier dessert, un classique en France, c'est bien sûr, l'éclair au chocolat.
17:21Do you know éclair au chocolat?
17:22I heard the word chocolate, let's do it.
17:24So this is the cheap one.
17:25What in God's name is that?
17:27This is not a feastable one.
17:29What, did you buy this at a gas station?
17:30Oh, there's cream inside?
17:32Eww.
17:33I hate that.
17:34It's not bad.
17:35The cream's gross.
17:39It's not chocolate.
17:40Well, there's chocolate on top, but the...
17:42Yeah, it's really not good.
17:43Right now, you will try like the éclair au chocolat, made by the best pastry chef in the world.
17:51And she uses feastable.
17:52Okay.
17:53Then it's going to taste great no matter what.
17:55I'm with Nina Metellier, the best pastry chef in the world in 2024.
18:01I'm so happy.
18:02What did you expect?
18:03Well, thank you for the invitation.
18:05I'm so happy to be here with you too.
18:06So here, I have a peanut butter chocolate.
18:08I have a chocolate noir and a chocolate au lait.
18:10An éclair, it's the cream pastry cream.
18:12Cream pastry cream au chocolat, but chocolate peanut butter.
18:14I made a little cream of the cacahuetes.
18:17And now, we're going to have the pastry gesture.
18:19The gesture that I love.
18:20It's the signature, it's the writing of the pâtissier.
18:22And here, we're going to bring all the very elegant side.
18:24With these little tuiles.
18:25And because I like the little flowers.
18:27I made little flowers in chocolate.
18:28And I'm going to hide them below.
18:29Question for the eclair, if we were to serve in a restaurant, it would cost how much?
18:33I'd say between 25 and 30 euros.
18:35This is the moment we've all been waiting for.
18:36This is why you've been watching this video.
18:38What is this?
18:39This is a chocolate eclair with feastable.
18:42Oh my god, say no more!
18:44Look at it!
18:45Hey, he's happy!
18:46I'm excited.
18:47Can I shake your hand?
18:48Thank you, thank you, thank you.
18:49Enjoy!
18:50This is the pinnacle of the video.
18:52Ah, it's beautiful.
18:53It smells so good.
18:54Oh, you're taking someone.
18:55Oh yeah.
18:56Alright, they're going to think I'm biased.
18:57You have to rate this one.
18:58Look at my face.
18:59It's 10 of the 10.
19:01You may not have gourmet dessert made by the greatest chef in all of France,
19:05but you can still have feastables if you order Pepe Chicken right now.
19:08Now, another classic, the millefeuille.
19:10I'll tell you if he's going to like it or not.
19:12Classic French dessert.
19:13What's it called?
19:14It's millefeuille.
19:15What is that?
19:16Yeah, I mean, it's essentially just cream with a little bit of crumbs on it.
19:19Yes, but it's…
19:20I will go in with an open mind.
19:21Let's see if it's good.
19:22You love snails, so you can love it.
19:24Yeah, it could be like snails.
19:25Maybe I end up liking it.
19:27I mean, it's also hard because you have the best chef in the world in doing it.
19:31So, it might just be a thing I don't like, but she just makes it good because she's great at this.
19:35And this is the cheap one.
19:36How cheap we talking?
19:37Two euros.
19:38So what I have is a euro.
19:39Bon appetit.
19:40Whatever this is.
19:44Not too bad, not too good.
19:46I'd say this is the definition of mid.
19:48We want the cheap version.
19:49Yeah.
19:50Let's try the expensive one.
19:51I already see there are a lot of things here.
19:53So, this is a big work on the chocolate feuilletage.
19:55The chocolate feuilletage is a fondant, but it's still holding.
19:58The cream of chocolate.
20:00So, I'll put the begging.
20:02I'll put the towel to treat it three stairs, don't you know?
20:04Like...
20:05Exactly.
20:05I'll put my three stairs.
20:07Do you want the shiet好的?
20:09Ok.
20:10I'll hoe the 12 cooking the millefeuilles.
20:11Let's put it there generously with the cinnamon ofolas that região.
20:13I'll put it really有 on the spice, because at the bottom it's really short.
20:15Because in one dessert, when you went on the right and there, the breakout Laura...
20:16Now, you make the whole bowl with a little sweet so much.
20:19Ok.
20:20It's a love responder.
20:21Tyler Louderch.
20:23It's a saiy jakim?
20:24I'll pop it either one.
20:25I'll put a drum hike in the forecasted.
20:27Là, pour donner un peu de volume, moi j'utilise un cacao.
20:32Et là après, il faut positionner extrêmement délicatement.
20:35Les petites tiges, en plus on les a peintes avec un petit peu de brillant.
20:38Alors là, niveau prix, avec les petits détails, le pochage, etc.
20:42Je pense qu'on est aux alentours, au moins de 25 euros, 30 euros.
20:46Et ici, vous avez le millefeuille avec votre chocolat.
20:50Tu penses que juste parce que vous mettez des légumes sur les légumes, je vais les faire biais, non ?
20:54Je suis excitée. Merci.
20:56Enjoy.
20:56Comment dire merci encore ?
20:57Merci.
20:58Merci.
20:58Avec plaisir.
20:59Ça sent bien le chocolat. On voit les différentes textures.
21:06Wow.
21:07Wow.
21:07And now, after I chew it for a second, now it's a little, like, salty.
21:10It's like, this is like a lot of flavors in your mouth.
21:13It's an experience eating this.
21:15Do you like the chocolate?
21:16Yeah, bro, this is good.
21:18It's Milka, you know ?
21:20No, no, no, no.
21:21It's Vistable.
21:22It's Vistable, it's Vistable !
21:23You think I flew all the way over here, just to eat Milka ?
21:26That's like me making you eat McDonald's.
21:28We can stay friends, okay ?
21:29McDonald's is better than Pepe Chicken.
21:31No !
21:33Promise it's Vistables ?
21:34It's Vistable.
21:34All right, we're still friends.
21:35It's Vistable.
21:35We're friends still.
21:36Okay, 1 note sur 10.
21:38I mean, I'd give this a 9 and a half, it's really good.
21:40On va lui faire goûter des crêpes, et vous savez ce que je vais lui faire goûter ?
21:43La fameuse crêpe Wahou.
21:44I'm going to be honest, I'm going to barf if you keep making me eat food.
21:47What is that ?
21:48What is that ?
21:49We can buy it on supermarket for 50 cents.
21:5250 cents, what's it called ?
21:54Crêpe Wahou.
21:5550 cents Kippurro.
21:57Ah, parfait.
21:58Nickel, il l'a bien dit en plus.
21:59It's literally just chocolate wrapped in bread.
22:01It's fine.
22:02C'est pas fou.
22:03Very surprised that he rented an entire restaurant just for the shoot, especially with that view.
22:08Very impressed.
22:09Last time I came to Paris, you know, I rented the Eiffel Tower.
22:12You know, you could have done that too.
22:13Next video.
22:14On va attaquer les crêpes, et on va faire une crêpe signature.
22:19Alors là, j'ai fait un petit beurre, un peu comme un beurre Suzette, en fait, avec des petits zestes d'orange, etc.
22:24Donc la Chantilly, je vais rajouter des petits zestes de citron vert.
22:26Et le petit truc en plus, très important, du Kumbawa.
22:29Et après, on va la plier.
22:30Je vais lui mettre un petit peu de confit de mangue à l'intérieur.
22:32Ensuite, je viens positionner ma belle mangue.
22:34Là, je viens déposer des petits cubes de citron cédra confit.
22:37Évidemment, des petites fleurs, parce que j'aime bien les fleurs, et que c'est très joli avec cette petite mangue-là.
22:41Et après, évidemment, de la Chantilly.
22:43Donc là, il faut la servir à la minute.
22:44Parce que la Chantilly, vu que la crêpe est chaude, donc là, c'est vraiment service de restauration à la minute.
22:48Et bien, on vient faire un joli dressage comme ça.
22:51Un petit peu de zeste de citron vert, et c'est terminé.
22:53Et voilà.
22:54Et en termes de prix ?
22:55En termes de prix, là, on est généreux en termes de mangue, de passion, du citron vert, du Kumbawa.
23:00Je dirais 28 euros à peu près.
23:01Ok.
23:02What is this ?
23:03That was not what I was expecting to come out.
23:06Thank you.
23:06So, we can try.
23:07This is typical French stuff.
23:09I think it looks good.
23:10Cheers.
23:14Wow.
23:15That's good.
23:15Les crêpes, c'est tout le temps bon.
23:17Even the mango tastes, like, better than normal.
23:19The mango tastes more mango than normal mango.
23:21I don't know if what I'm saying makes sense, but...
23:22That's because we have, like, better fruits.
23:25Yeah, this tastes more mango than, like, normal mango.
23:28I don't know what I'm saying makes sense, but...
23:30Je vois ce qu'il veut dire.
23:31Aux US, les goûts des fruits et légumes, ils sont vraiment moins bons qu'en France.
23:35Ils sont plus jolis, mais ils ont moins de goûts.
23:36If they tasted like that, I would eat it every day.
23:38C'est validé.
23:39Et il nous reste quelques surprises.
23:41Bro, I'm gonna die.
23:43So much food.
23:43Oh my gosh.
23:44My stomach's gonna explode.
23:46So much food.
23:47On va tuer Mr. Beast.
23:49On le fait trop manger.
23:50How do you eat this much food, man?
23:51That's my job.
23:52Whoa.
23:53In the frying pan.
23:54Yes.
23:55Because we're going to put fire.
23:57Am I gonna burn?
23:57No.
23:59Whoa.
24:00Okay.
24:00It's on fire.
24:01Have you ever accidentally lit someone on fire?
24:04Not yet.
24:05Okay.
24:05Woo.
24:06It kind of looks like a pancake.
24:07Yeah.
24:09Jimmy is on the way to die.
24:10Missy.
24:12All right, I gotta work with the energy to eat more food.
24:15You can do it.
24:17You pass seven days.
24:19Burning a life.
24:19You can eat like.
24:2010 more.
24:22Okay.
24:23This is like the best tasting food on the planet.
24:25And I'm struggling to eat it.
24:26Bro, it smells phenomenal.
24:30Oh my God.
24:32That's very intense.
24:33The flavors are all over the place.
24:35We have the sweet side, orange side, and the crepe that croustillates a little.
24:38Bro, it's so good that it's bringing my appetite back.
24:41But I can't.
24:42I can't.
24:42I'm gonna barf.
24:43Do you have any Americans that watch your content?
24:44Uh, yeah, a little bit.
24:46Okay.
24:47To the little bit of Americans watching, thin pancake.
24:50Tastes great.
24:50And if you are American, write a comment.
24:53Yo, my fellow Americans, spam the comment section.
24:55What is this?
24:56Ice cream?
24:57Huh?
24:57Up next, I got it.
24:59Okay.
25:00Up next, we have ice cream.
25:01Bring it on out.
25:02I can see it.
25:02He says anything.
25:04You're going to discover it.
25:05You're going to make the bad.
25:05You're telling me that's not ice cream?
25:06No, it's not ice cream.
25:07Oh, is this Jell-O?
25:08Flan, Flanboy?
25:10Flamby.
25:11Oh, is this pudding?
25:12It's kind of pudding, but it's really French.
25:14No, no, no, no.
25:15What?
25:16You need to put like this.
25:18Do you know this one?
25:19No.
25:20And then you peel that off and it f***.
25:22What?
25:22Yeah, this is not a thing in America.
25:24It's a French techno.
25:25In America, we just eat out of the plastic.
25:27So I have to eat it.
25:29No.
25:30Okay, thank you.
25:31He loved it.
25:32Let's move on to the next one.
25:32Alright, everybody.
25:34We're on the final dish.
25:35And then I can go take a nap.
25:36Because I'm going to be in a food coma.
25:38Ah oui, it's not easy.
25:39We're going to end in beauty with the signature dessert of Nina.
25:44This is my favorite chocolate dessert.
25:47But maybe we can sing next time to make it with Feastable.
25:50Do you sell this in your restaurant?
25:51Yes.
25:52Okay.
25:53Cheers.
25:54It's been a long video.
25:55It's been fun.
25:56Let's wrap it up.
25:59Oh, it's incredible.
26:00It's crousty.
26:01It's good.
26:02If you're hungry, this weekend, you can order Pepe Chicken.
26:05There's Feastable.
26:06You're going to put a minou in a order, or not?
26:08I have no idea what he said.
26:09But yeah, buy some Pepe Chicken.
26:10It's got a Feastable bar in it.
26:12And once the promo's over, if you still want a Feastable, it's Zach Carrefour.
26:15If he didn't hate you, he'd put in Pepe Chicken forever.
26:17But, you know.
26:18Logistical issues.
26:19Chocolate melts easy.
26:20It's super expensive.
26:21Jimmy pay for it.
26:23Jimmy pay more.
26:24I'm kidding, though.
26:26Thank you for having me.
26:27This was a lot of fun.
26:28Thank you, Jimmy.
26:28And click here for watching a new video.
26:31Yeah, my new video.
26:32Peace.
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