(2026) - FULL ENGSUB | Reelshort Hot HD
- FULL MOVIES ENGLISH SUB
2Chinese Drama English Sub Full HD
#shortdrama #bestdrama #actionmovie #Drama #Film #Show #Anime #Movie #cdrama #Movies #BILLIONAIRE #shortdrama #dramashort #shortfilmdrama #minidrama #shortstorydrama #webdrama #indiedrama #shortfilmseries #shortdramaseries #dramashorts #englishmovie #cdrama #drama #movieshortfull
#BillionaireObsession #VirginAuction #MrDelaney #AlphaRomance #DarkDesire #SoldToHim #DailymotionDrama
#goodfilms romance #bestfilmromance #romance #filmromance #drama romance
#fullmovie2025 #Dramavideo #trending
- FULL MOVIES ENGLISH SUB
2Chinese Drama English Sub Full HD
#shortdrama #bestdrama #actionmovie #Drama #Film #Show #Anime #Movie #cdrama #Movies #BILLIONAIRE #shortdrama #dramashort #shortfilmdrama #minidrama #shortstorydrama #webdrama #indiedrama #shortfilmseries #shortdramaseries #dramashorts #englishmovie #cdrama #drama #movieshortfull
#BillionaireObsession #VirginAuction #MrDelaney #AlphaRomance #DarkDesire #SoldToHim #DailymotionDrama
#goodfilms romance #bestfilmromance #romance #filmromance #drama romance
#fullmovie2025 #Dramavideo #trending
Category
🎥
Short filmTranscript
00:02This program is rated PG and contains mature subject matter. Viewer discretion is advised.
00:29There's something about this place. It's big, it's messy, it's old, it's new, it's a million
00:36pieces that somehow create something that's magical and majestic.
00:42A thousand feet high, when it was built, this tower was the tallest in the world and an instant
00:49sensation. Daringly modern and yet so elegant, it embodies the city it soars over.
00:59No matter how many times I do this, it's still the greatest thrill in the world.
01:08Paris, I can't get enough of you. I'm Eva Longoria and I'm a serious Francophile.
01:17Over the past 20 years, my career as an actor has brought me to France time and again. It's
01:22my home away from home. But those trips were more about work than joie de vivre. Now I want
01:29something deeper. This is going to be an adventure. So I'm setting out to really experience France.
01:36This is Cabernet Sauvignon. That's my favorite. To savor its world-celebrated cuisine and explore
01:43the country's rich history. Vive la France!
01:49The City of Light, Harris is renowned not only for its graceful buildings and romantic bridges,
01:55but also for its revolutions and dangerous ideas. In Belleville, it's hashtag fight for your rights.
02:04This avant-garde spirit runs through Parisian culture and of course food. Influencing not just France,
02:13but the whole world. La haute gastronomie, c'est comme la haute couture. C'est une obsession Française.
02:20Creating a legacy of classic, after classic, after classic. I think I'm gonna lick this off the plate.
02:28And lately, a new food scene is sweeping the city, led by a fresh wave of culinary giants.
02:35Now we have people who can express their double identity. But some Parisian cooking traditions...
02:41I have butter. Are just too good to change. Butter. More! Oh my god!
02:49Truckloads of butter. It's too much! Yes.
03:23Hello! Bonjour! Une tradition, s'il vous plaît.
03:27Baguette de Paris. Thank you!
03:30Ah! In Paris, one of the greatest pleasures is picking up your morning baguette.
03:36It is a full sensory experience, from the smell, to the color, to the crunch, to the warm,
03:44and of course, to the taste. Now, the French don't normally eat on the go,
03:49but for this, they make an exception.
03:53Sitting at the crossroads of northern France, Paris is divided by its artery.
03:58The Seine River, where I'm starting my adventure.
04:03Hello! Hello!
04:05Hey, Marie! Nice to meet you!
04:08So nice to meet you!
04:09Another fellow American here in Paris.
04:12Yeah!
04:12Lindsay Tremuda has swapped Philadelphia for Paris,
04:16and writes about the people and ideas that shape this city.
04:20I'm so happy to be back in Paris, especially for the food.
04:23Oh, I bet. I mean, everything comes together here.
04:26Yeah.
04:27The baguette in your hand?
04:28Yeah.
04:28The flour might be coming from Normandy,
04:30and anything you would want to pair with that.
04:32Yeah.
04:33Butter.
04:33Oh.
04:34Britney.
04:34Yes.
04:35If you wanted champagne to go with your breakfast, which you might.
04:39Champagne.
04:39100 miles east from here.
04:41But you know, I feel like there's a stereotype about Parisians, you know?
04:45Which one?
04:46Right.
04:46There are many.
04:47What you might be hinting at is this sort of confidence that comes across as arrogance.
04:52From the Parisians?
04:53Yeah.
04:53Yeah.
04:54But the thing that I appreciate so much here is that everyone cares.
04:57They care about their appearance, the way that they're put together.
05:00They care about food.
05:01They care about aesthetics.
05:02But that pride...
05:04Can be misinterpreted.
05:05Exactly.
05:06I'd be proud of inventing the baguette.
05:08Wouldn't you?
05:09Yeah, and all the other things that we get here.
05:11And champagne.
05:12Totally.
05:13And I think that they need to be experienced all together.
05:17And shared.
05:17And shared around the table.
05:19Exactly.
05:20I like eating with French people.
05:27Parisians have taken this pride in what they do to the next level.
05:31Elevating the whole dining experience into culinary theater.
05:35Yes.
05:35I love this hotel.
05:37Mmm.
05:38It's so gorgeous.
05:41And the restaurant that does this better than anywhere is Le Maurice.
05:47The fine dining vision of legendary chef Alain Ducasse.
05:58Hello, my friend.
06:00It's a pleasure to meet you.
06:02It's a pleasure.
06:03It's a pleasure.
06:03Hello again.
06:05Hello again.
06:06Welcome to Paris.
06:06Thank you very much.
06:08Thank you very much.
06:08Your French is better than my English.
06:10I understand everything.
06:12Careful.
06:13A master of the Parisian art of the table, Alain Ducasse has
06:18accumulated an astonishing 21 Michelin stars over his career.
06:23My first time here, it was 20 years ago.
06:28In this room, I have good souvenirs here.
06:31It's the mini Versailles.
06:33Yes, yes.
06:33It's the mini Versailles.
06:34Here, it's a copy of one of the Salons of Versailles.
06:37The kings have built Versailles and the art of living in Versailles.
06:42It's certainly the art of living the most extraordinary.
06:48A glutton and food obsessive said to have eaten six dozen oysters at a time,
06:53it was King Louis XIV who introduced the art of the table
06:57to his palace in Versailles in the 17th century.
07:00He enjoyed elaborate dining rituals, creating the concept of haute cuisine,
07:06which Paris is still famed for, all while showcasing French power to the world.
07:19It's not their fault, it's just Versailles.
07:24To honor Versailles, executive chef Amoury Bouours is serving Louis XIV's favorite
07:30Brittany oysters, dressed with rhubarb four-ways. A rhubarb tofu, a tart salad,
07:37a delicate gel, and a frozen granita. But where the king had 72 in one sitting,
07:45we just get one.
07:46Wow.
07:48Merci.
07:49Voila.
07:50Unbelievable.
07:51Oh my gosh.
07:53But what an oyster.
07:55We have beautiful oyster from the Key Bronze Bay. It's a Britannic just posed.
08:00Beautiful.
08:01Enjoy and bon appetit.
08:03Merci chef.
08:06Mmm.
08:10Wow.
08:11C'est simplement bon.
08:13This is elegant.
08:14Extraordinary.
08:15J'aime beaucoup l'acidité.
08:16Pour commencer, ça interpelle.
08:19Yeah.
08:20There are so many different textures. It's crunchy, it's smooth.
08:23Trouver que c'est toujours aussi important, cet art de la table, ce savoir manger.
08:28La haute gastronomie, c'est comme la haute couture, c'est une obsession française.
08:32Mmm.
08:33Mmm.
08:33Nous, on est obsédés par tout ce qui participe. Nous sommes obsédés par la qualité de la
08:39nappe. Ça c'est avec un coin qu'on appelle un coin capuchon.
08:42C'est des fils de l'art.
08:44I would sleep in these.
08:45Bien sûr.
08:46C'est vraiment chaude.
08:50We have beautiful white asparagus.
08:52Merci.
08:53Next, delicate asparagus spears are balanced with salty seaweed.
08:58Mmm.
08:59I love it.
09:01Oh, merci.
09:02Followed by a smoky grilled veal with a fresh vegetable sauce.
09:06Oh my gosh.
09:07This is so tender.
09:10Pensez-vous que la cuisine française est le mieux du monde?
09:15Non.
09:17Non, non, non.
09:18Nous sommes certainement historiquement les meilleurs techniciens.
09:20Mais est-ce que c'est la meilleure cuisine? C'est très prétentieux et arrogant de dire ça.
09:24Well, we didn't say it.
09:27On peut s'autoriser parce qu'on a l'histoire.
09:30This is what I feel people think French fine dining is this room, this menu, this table.
09:38It ends up being an unforgettable experience.
09:43L'objectif c'est de garder le souvenir. Le souvenir d'un moment passé à table avec des amis.
09:49Well, I can't imagine starting my Paris journey with anyone better.
09:54Merci beaucoup.
09:56Merci beaucoup.
09:56Merci beaucoup.
09:57À Paris.
09:58À Paris.
10:04À Paris.
10:05À Paris.
10:21À Paris.
10:28À Paris.
10:31À Paris.
10:33À Paris.
10:51À Paris.
10:54À Paris.
10:56À Paris.
11:05À Paris.
11:08À Paris.
11:08À Paris.
11:09À Paris.
11:11À Paris.
11:23À Paris.
11:26À Paris.
11:27À Paris.
11:28À Paris.
11:29in Parisian democratic cafe culture born and raised here as you might have
11:34guessed from her name we had a archetype of someone who lives from Belleville or
11:39east of Paris that we call TT Parisian it's heat from the streets you know bit
11:48like Oliver Twist the kid who lives in the poor neighborhood walking class
11:53cheeky smarts and that's the kind of TT the streets of Bellevue are lined with
12:00cafes where people snack on the original grilled cheese sandwich the famous croque
12:05monsieur how will you translate in English French gentleman croque monsieur a
12:12crunchy gentleman that's it the croque monsieur first appeared in the cafes of
12:17Paris around 1910 and was an instant hit made from simple white bread layered
12:24with bechamel sauce ham and Gruyere cheese and then grilled it's a quick and
12:30delicious bite for working Parisians oh it comes with french fries yeah all right
12:37let me try it
12:40this is so good if you put an egg on the top it's called croque madame oh yes I've seen
12:47that sometimes in a menu in this neighborhood you have one of the highest percentage of social housing
12:54in Bellevue 40% which is a lot it's this high for yes yes yes of course people call them
13:00it's very
13:01important to keep it otherwise well the working-class people will go in the summer yeah that's good so
13:06would move the poor the poor people out that's why I have the spirit Belleville it's hashtag fight
13:13for your rights mmm I think everybody from France is rebellious you think so well I was married to
13:19one oh yes it's the TT spirit and cheaper rents have brought waves of migration to Bellevue creating a
13:35rich melting pot of cultures and cuisines all coexisting among these winding streets
13:43allowing for a new generation of people and ideas to flourish
13:53restaurant consultant and Belleville local Julian de la femme is at the forefront of this revolution
14:00what I love about Belleville is that there's a sense of diversity that you don't find in other parts of
14:07Paris
14:07people share the same schools the same supermarkets and the same with us yeah the food spots like and why
14:13the food is so good in
14:14Bellevue is because they are made for the communities living in Belleville oh my god now I'm really excited to
14:21eat
14:21here Julian is introducing me to one of his neighborhood's hippest eateries there you go this
14:29is it oh my gosh this isn't what I expected it used to be like a Chinese restaurant in the
14:4080s and they
14:41kept the name is this the original sign yes but now it's owned by the team I'm gonna introduce you
14:47to yeah now I'm intrigued show out those vintage 80s entrance hides a sleek modern interior where chef
14:58Hans Gweco is transforming traditional Parisian fare how are you nice to meet you where are you from I was
15:10born in the Philippines but I grew up in Australia oh my gosh what are we making today what are
15:15you
15:15making today we're making our take on a croque madame okay so it has an egg it has an egg
15:21and then we fill it
15:23with prawn toast so it's like a Chinese shrimp toast I love prawn toast by the way I thought it
15:28was a croque
15:29madame because the egg was a boob oh then there would be two two eggs what do you start with
15:37so first we're gonna make
15:38prawn mousse so we're gonna fill the blender up with killed prawns and then we add some egg whites sugar
15:46salt
15:47mm-hmm and some sesame oil okay that's it that's it oh my god it's already smells good and it's
15:58raw
15:58where did the idea for this version of a croque madame come from with my family every Sunday we'd go
16:05to dim
16:05some and I'd have the Chinese shrimp toast and when we opened here I thought croque madame is very
16:11similar yeah so it's just like a way to like to bridge the gap between the different cultures the
16:15different cultures so next we're going to just pan fry this and then we're going to pop it in the
16:20oven all right why don't you guys have a seat and I'll bring it right over okay Hans do you
16:25have any wine in
16:33this joint absolutely are any of the team from France no no one is French in the team but to
16:38me
16:38it's the dream team yeah you have Chris and Louise are from Cape Verde Cape Verde yeah you have Hans
16:44from Australia but group with the Philippines you have Nadie who's from Palestinian parents having
16:52this team of people coming from elsewhere also says a lot about Paris especially in Belleville yeah
16:57because Belleville allows you that freedom I think to be yourself right and to express yourself through
17:03like your identity right Hans is finishing our croque madame topping it with the traditional egg in an
17:11Asian inspired reimagining of the Parisian cafe classic I tried earlier oh wow the famous prime
17:18toast I'm so excited this is my first croque madame oh my god that is so
17:31so good I love how playful this is and I like the story it tells taking such a traditional iconic
17:39plate
17:40and then putting a twist on it that is not dishonoring its roots yes you see this dish is
17:47like a mix of Chinese culinary heritage and a classic of French cafe bistro now we have people who can
17:55express their double identity because they are kids of immigrants but it's sincere and authentic it is
18:03it feels like the whole experience from the staff to the menu to the aesthetic is so representative of
18:10what Paris eating is today and the future of it yes this is what I want for my kids to
18:16eat in places like
18:17that they represent the present and the future that's what's beautiful with mixing things I can't help
18:26feeling the flavor of Rebellion lives on as this new generation of chefs lead the charge to revolutionize
18:33classic Parisian cuisine
18:39when you stream something new every day on stack tv you're getting a daily dose of awesome
18:45I like it top shelf drama
18:47who's the target he's an exceptional assassin
18:51laugh out loud comedy the teddy bear's got you covered bingeable Gordon Ramsey
18:55bloody brilliant all the chaos of new Rick and Morty nobody needs to get hurt
18:59I'm sure I'll be fine treat yourself with something fresh
19:03this is for your own good on to another adventure stack tv new show streaming every day
19:23so this is a first for me I am meeting someone at a cemetery
19:29in Paris
19:32just down the hill from Bellevue
19:34Père Les Chaises is the world's most visited cemetery
19:38it's the final resting place for luminaries like Chopin
19:42Edith Piaf and Jim Morrison
19:44as well as a hero of Parisian gastronomy
19:56food writer Marie-Laure Frechet is taking me to meet the champion of Paris's most beloved ingredient
20:14oh there's little potatoes
20:18people visit him
20:19yeah just to say thank you
20:21why is he called the king of potatoes
20:23because he did so much for the promotion of potato
20:26it was before the French Revolution in France nobody were eating potato
20:32people were very suspicious
20:35in the late 18th century war and bad harvests led to famine on the streets of Paris
20:42Pormontier a pharmacist knowing the potato was an easy to grow food confronted this French mistrust
20:50he was very good at promotion and we would say marketing at that time
20:54yeah he wrote books about potato how to eat them
20:58and he organized big parties
21:01potato parties
21:02yes
21:03with the king and the queen
21:05so he was like a potato influencer
21:07oh that's right
21:10if he had an Instagram page
21:11exactly
21:12he'd have a lot of followers
21:21as Pormontier's campaign took hold
21:23women would sell fried potatoes under the bridges of the Seine
21:27creating a gift to the world
21:29French fries
21:32but while this humble tuber started as fuel for the poor
21:35before long it found its way into Paris's finest restaurants
21:39service
21:44Maxime's has always been popular with well-heeled Parisians
21:47so where better to learn how to transform the simple spud into a delicacy
21:53bonjour Eva
21:54bonjour Laura, enchantée
21:56qu'est-ce que tu preparas aujourd'hui
21:58alors aujourd'hui on va préparer une purée de pommes de terre
22:00okay
22:01starting with potatoes boiled in their skins to retain the flavor
22:05chef Laura Palfi is making the sophisticated cousin
22:09of our more homely mashed potatoes
22:12alors on va presser la purée
22:14oh
22:14j'ai fait
22:15bien sûr
22:16oh okay
22:18je suis prêt
22:19yeah
22:20I need to work up an appetite
22:22oh my god
22:23now I'm not as strong
22:24c'est parfait
22:26okay
22:28workout complete
22:29Laura whisks the cooked potato into a pan of hot milk
22:32before revealing the guilty secret to the perfect pommes puree
22:36et maintenant faut ajouter le beurre froid
22:39oh
22:41500 grammes de beurre
22:43oh my god
22:43mais c'est beaucoup de beurre
22:45oui
22:45it's too much
22:46yes
22:48that's over a pound of butter
22:51this is not your mom's typical recipe
22:53c'est grâce à ça qu'on va avoir une belle purée bien lisse
22:56oh okay
22:58it's taking everything out of me not to lick this whisk
23:02et je peux goûter maintenant ?
23:04ah non
23:05je pense que ça sera préférable pour vous d'aller dans le salon du Maxime's
23:08pour tout goûter les plats
23:09d'accord
23:10d'accord
23:11my patience will be rewarded because Laura's not done yet
23:16she's making another classic
23:18gratin dauphinois
23:20there's no butter but don't worry
23:22there's plenty of milk cream and comté cheese
23:33bonsoir
23:34bonsoir
23:35gratin dauphinois
23:35oh my gosh
23:37mashed potatoes la purée
23:38merci beaucoup
23:39look at that
23:43yes
23:44it's so silky looking
23:48mmm
23:49how is the puree ?
23:50it's heavenly
23:51it's like heaven in your mouth
23:53delicious
23:54mmm
23:55you can taste the butter but also the cream, the milk
23:58and we can feel the taste of the potato
24:01and the texture of the potato even though it's so pureed and fine
24:05oh my god
24:05I think I'm gonna lick this off the plate
24:08all right let me try the gratin
24:11mmm
24:12oh my god
24:13do you like it ?
24:14wow
24:14the potatoes are very soft
24:17yeah
24:18yeah
24:19this is amazing
24:20pomentier would be proud
24:21really yeah
24:22it's part of um
24:23french coronaria heritage
24:25all these sweet peas
24:27the crazy thing is these are just the sides but they're the star of the show
24:30yeah
24:44I think it's fair to say that one 18th century pharmacist changed the course of culinary history
24:51thank you very much for your life
24:55thank you very much
24:55thank you very much
24:55thank you very much
24:55thank you very much
24:57thank you very much
24:58thank you very much
24:58thank you very much
24:58thank you very much
25:00thank you very much
25:03thank you very much
25:04thank you very much
25:06thank you very much
25:10thank you very much
25:11thank you very much
25:12thank you very much
25:13thank you very much
25:15thank you very much
25:16thank you very much
25:17thank you very much
25:20Baby now we can be together forever. I came here to help you. Shut it down
25:31I'm in like let's go
25:54You're like the most exciting chef in France right now. I don't know but I just try my best
26:01At just 33 homegrown Parisian chef Mori Sako has already won a Michelin star
26:08And is a star due to his trailblazing cuisine that reflects the different cultures he grew up with
26:15Well, where did you bring me? Here we are in the Passage Tresne. It's crossed with Rue Saint-Anne
26:22It's one of the few Japanese districts we have in Paris
26:26Just north of the Louvre this Japanese quarter might be small, but it's had a big influence on Mori
26:33This district is where I discovered the Japanese food from my childhood. I'm very passionate from the Japanese culture
26:41So starting with the manga and when I'm looking at the manga one of the most popular was Naruto
26:47And Naruto's favorite dish was ramen. So I was really curious about what is this ramen? I want to try
26:52it
26:58How do you say the name could I worry does it mean something in Japanese it's like the attention to
27:04the teachers so after you
27:06Thank you so much
27:09Mori is taking me to his favorite Japanese restaurant to taste the deep savory ramen that shaped his own cooking
27:17I
27:18Start working at 15 years old and with my first salary and I say okay now I will go to
27:24the Japanese restaurant and then
27:25So I am yes, and I try one bite can say oh wow
27:37Look at this oh my god
27:46Wow this doesn't taste like a fish broth it tastes way more complex
27:51It was very new to me, but also I can't say it's
27:56Really familiar because familiar yes, because my mom have to cook many fish soups at home
28:03classical west african food and I can feel the same emotion, you know
28:07It was like the light just pop and say okay. I want to know more about this food. Yeah
28:13This is a life-changing bowl of ramen. Yes, the life-changing ramen
28:20This transformative discovery led to the creation of mori's own restaurant mosuke
28:26Which celebrates his love for japan and his french and african heritage
28:33I have to say I don't think i've been in such a clean kitchen
28:37Okay, we're gonna make beef with mafe sauce the mafe sauce is a typical sauce from west africa. Oh, okay
28:43It's the recipe I learned from my mom. Oh, yes
28:47I try many kind of her sauce, but I never reach the same taste as my mom of course
28:52So one day I take my phone and say okay
28:54Oh, you do the sauce so we just adapt
28:59She's recipe with some Japanese ingredient. Has she tasted this? Yes dish here before she like it
29:05But she she said me no, this is not a mafia something different
29:08I love it leave it to our moms to keep us grounded. Okay, what do we begin?
29:14So I have butter
29:16Well, this is the french part lots of butter. Yes
29:19Now we're gonna wrap the beef on the butter. Oh, it's like a spa bed for the beef a spa
29:25day for the beef
29:28So how long does the beef take a bath in this like five or ten days
29:34Wait five or ten days? Yes
29:36Well, it's gonna be a minute before we eat you guys
29:41We are just wrap it. Yeah
29:44You gotta make sure it's all covered
29:48And now let's go for five days. Okay like this. All right
29:56So next we're gonna make the sauce, okay
30:01Classic west african mafe features chili peanut paste and beef broth
30:06Ah, it smells so good. Yes, it's starting to smell
30:09But Maury's version adds soy sauce and japanese miso
30:14I'm thinking that that's the part your mom doesn't like yes
30:17Yeah, this is the problem. This is the japanese part. We go out from there
30:23We've entered japan
30:25After 10 days bathing in butter. Oh, that's so pretty
30:30Maury sears slices of the beef filet on a japanese grill then we add some butter
30:35Sinter the shark roll directly. Oh more butter
30:39But why wouldn't you put the butter on the meat? We just want the taste of the butter, but not
30:44the fat. Yeah
30:45It's gonna give completely different taste to the beef
30:52The finished dish comes together with a perfect square of beef on a bed of mafe sauce and a crushed
30:59peanut garnish
31:02This has to be the most beautiful
31:05Plate i've ever seen it's like an art piece. I don't even want to dig into it. Oh, no, you
31:11have to really
31:13But it's perfectly cooked my goodness
31:24Wow
31:26This is so beautiful. Thank you. Everything tastes smoky, but not like barbecue smoky. Yes, so it don't hide the
31:33taste of the beef
31:36Wow
31:37Maury's japanese take on his mom's mafe sauce adds a deep savory layer to the beef
31:45Mmm, it's a really truly in west african dish, but using your french and japanese products. Yeah
31:53So much creativity comes out of paris the fashion and of course
31:57filmmaking and
32:00Of course the gastronomy, but you are the perfect example of creativity in gastronomy for paris. Thank you really. I
32:08mean
32:09Thanks
32:18Stack tv has big shows
32:20Hold on to something rick and big stars that has everyone talking survivors ready. This is a place to be
32:28This is it
32:32We'll need a code name for you. Why not the jackal pressure helmets on brace for impact
32:42That's right
32:44I like it
33:00There's something about paris that has called out across the pond to us americans for centuries whether it's for
33:09education adventure a job safety love
33:14Many generations of us have followed our hearts and made our way to the banks of the seine
33:21Like my friend pop star christina million who was drawn here by the love of a frenchman
33:27Does she love it when we're here together? I love when we're here together and we always catch up whenever
33:32i'm in town
33:34We're so loud. We're so american. Yes, that is definitely
33:37American
33:39I brought some little snacks. Oh
33:41These are chouquettes. It's sweeter. It's sweet. Yeah anything you like i like. Yes, these are really fresh
33:49They're light fluffy. It's nice because it's like you get the the pop of sugar on top
33:53But they're really good with a little coffee or tea or something. Oh my god. I love this
33:59This view is beautiful. I know now. I know why you live here
34:03I mean wherever you are there's something about it that's so rich in culture and yeah the
34:09Pace of life is different especially for eating like people stop enjoy meals here
34:15Do you find that's how it's been for you? Absolutely. I think I think that's what helped make that choice.
34:20Yeah
34:20I looked around and people every age you can think of are out and we're talking at the table
34:25Yeah, passing the food over to each other now. I love that too about the multi-generations in a restaurant
34:31You can have a baby a baby in a bar and grandma can be there with you
34:34Like it's a culture that really includes the whole family all the time
34:41By making paris her home christina is following in the footsteps of generations of americans
34:48Many of whom settled in montpanas on the left bank
34:52In the 1920s this more affordable side of the city became a magnet for expats artists and writers
35:00Who would meet at brasseries like la cupole for artistic exchanges and wild parties
35:17Hello
35:18Ah, bonjour
35:19Bonjour
35:20Bonjour
35:21Bonjour
35:21Bonjour
35:21Bonjour
35:22Bonjour
35:22Bonjour
35:23Brian Bouillon Baker a writer is the son of dancer josephine baker
35:28Who fled poverty and segregation in the u.s. To become one of paris's most beloved icons
35:34And a personal hero of mine
35:36La cupole has been created in 1927
35:40So around the time your mother my mother arrived in 1925
35:45And she was here for the opening
35:48Then she was a regular customer
35:51So once she arrived in france she never went home no
35:55She fell in love with paris and paris fell in love with her
36:01The young josephine was an overnight sensation with her daring dance shows
36:07Soon she became the darling of the artistic circles on the left bank
36:12My mother was very friend at the time with frida callow
36:15Of course she was friends with frida callow they were the cool people they were the artists the poets the
36:21writers
36:22Picasso and it was
36:24Hemingway
36:25Hemingway who said to my mother the most extraordinary woman i've met in my life
36:39Brian has ordered a couple of parisian brasserie classics steak tartare
36:47And a steaming bowl of french onion soup
36:56Wow i'm a big fan of french onion soup but this one is
36:59It was a one of my mother's favorite dishes
37:05Especially after she was doing the fiesta all night after forming
37:14So mumpanas is like the place to be but then what does your mom do once the second world war
37:20starts
37:21She proposed herself to be a spy
37:24A spy for french intelligence
37:27Wow i want to be this woman
37:30She said it was a duty it's a duty for france yes and for the world
37:36She said it was a duty for france to be a spy
37:37Josephine baker's ideals took her from spying for france against the nazis to defending civil rights in her homeland
37:44Even speaking at the lincoln memorial before martin luther king's i have a dream speech
37:50You are a united people
37:53At last
37:55And also adopting children from around the world calling them her rainbow tribe
38:02My mother was saying we are all universal persons but to you she was just your mother
38:08Yes we never really thought about her as an artist
38:13Anyway she was saying you prefer to hear the beatles or rolling stones or the woo or the deep purple
38:20than the songs of it
38:22And we are saying yes we are not crazy about your music
38:25Your music it's not our time
38:28I have to tell you two that the government have created a 20 cents
38:33Oh she's on a coin
38:34Yes it's uh this one with her face here
38:41Wow and how did you feel when you saw
38:43I felt like it's a major tribute and she would have been proud and moved really moved
38:49So keep it
38:50Oh i'm keeping this
38:51Even if you will not
38:52I'm stealing your 20 cents
38:59I have to say i'm i've been so inspired by your mom
39:03She was a dancer but she was through a fighter
39:05She was more a fighter
39:06Yeah
39:07Ha ha
39:08Santé
39:21Everybody stand up and dance
39:25We know we have 14 feet to the money pit
39:28All right here we go
39:29What is this?
39:31That hairbrush of an ex-girlfriend
39:35Dry, dry, dry
39:36Something's moving around
39:42Nothing can go wrong right
39:57I'm ending my Parisian journey at a left bank landmark
40:02It's hard to believe this Art Nouveau hotel with its graceful facade served as German intelligence headquarters during World War
40:10II
40:12Here in Paris there are very few hotels that has a more layered history than the Luquesia
40:18The best and worst of humanity have passed through these doors
40:26Hello
40:27Hello
40:28Bonjour Madame Ungoria
40:30Welcome at the Mandant Oriental Lutetia Paris
40:32Thank you
40:34After nearly 30 years of service at the Lutetia
40:37Romain Coutillon Coutet knows all of its secrets
40:42I'm excited to learn about the history where are we going to start
40:45We could start from here
40:46Okay
40:48At the end of World War II the hotel opened its doors to Jews and other prisoners liberated from the
40:54Nazi death camps
40:55We receive thousands and thousands of survivors on the upper floor
41:01There is like an hospital so people have rest
41:04We have this harbor and to restart a new life
41:09How many people did Lutetia receive?
41:12A third of the survivors come through our doors
41:14Wow
41:17And more keys to the hotel's tumultuous past lie beneath our feet
41:22Welcome in our wine cellar
41:25Where few get to go
41:27Wow this is high security
41:28Indeed
41:31Oh this is my favorite room of the hotel
41:34Yeah you have many jewels here
41:36Wow
41:37In 1940 my colleague built a false wall to hide the best bottle we had
41:45From the Nazis?
41:46From the Nazis yes
41:49When the Germans invaded Paris in 1940 they ransacked the city's wine cellars
41:55But even though the Lutetia was occupied by the intelligence service
41:59The cellars hidden treasures survived undiscovered
42:05After the war the hotel and its fine wines were bought by one of France's leading champagne families
42:12If you take the bottle just behind you
42:14You will see it's a Tétinger bottle
42:16Oh in America we say Tétinger
42:19Tétinger
42:19Tétinger sounds much better
42:22French name
42:23He owned the hotel?
42:25Yep and they create a special cuvee for the Lutetia
42:29And it's the only place in the world you could have that bottle
42:32Well let's go put it on ice
42:38To toast the Lutetia's extraordinary past
42:41I'm honored to be sharing one of their historic bottles with my old Parisian friends
42:46Jordan, Thierry and Jessica who I've known for 20 years
42:51Oh hello
42:52Champagne
42:54I like it but I like it cold cold cold like frozen
42:57Yeah, yeah, but normally the champagne is not supposed to be drink super cold, no?
43:02Not super cold just perfect temperature eight degrees seven degrees
43:07Oh my god that's amazing
43:10It's so good
43:11Yeah
43:11It's fruity
43:12It's so good
43:12It's also not that bubbly which I like
43:14Yeah
43:15No they're really thin but you have more than me
43:17I know
43:18Hey I'm jealous
43:22To go with our bubbles we're having soul with a champagne sauce prepared table side with typical Parisian flair
43:29Is it this champagne?
43:31Yeah exactly
43:33Give a small touch of citrus
43:37Oh my gosh wow
43:45Wow amazing
43:47I taste all the fruit of the champagne
43:52What do you think about Parisians having a bad rap in France?
43:57There you go, oh Parisians
43:58Yeah, I mean
44:00Be honest
44:01Yeah, no, that's true
44:02We are a little bit snobby
44:04But then it's you know, it's Paris
44:06We love it
44:07Otherwise Paris is not Paris if there's no Parisians
44:09Okay
44:10Wow, I'm so happy that I got to share a meal with my favorite Parisians
44:25Paris is a unique
44:27Beautiful rowdy rebellious city
44:30It has seen the worst of times and the best of times and it still shines as a beacon of
44:37light for all of us
44:39It's a city that never stands still embracing new influences and striving for brilliance
44:46Leaving me once again with wonderful memories
44:51After all we'll always have Paris
45:04Oh
45:05Come on
Comments