Skip to playerSkip to main content
CinemaStoryHouse
(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
Transcript
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.
08:05Mmm.
08:09Wow.
08:11It's just good.
08:13This is extraordinary.
08:15I like the acidity.
08:16To start, it's a surprise.
08:19It's so many different textures. It's crunchy, it's smooth.
08:23It's always also important, this art of the table, knowing to eat.
08:28La haute gastronomy, it's like haute couture. It's a French obsession.
08:32Mmm.
08:33We are obsessed with everyone who participates.
08:36We are obsessed with the quality of the nappe.
08:39It's a corner called a capuchon corner.
08:42These are the seeds.
08:43I would sleep in these.
08:45Of course.
08:46It's really hot.
08:49We have beautiful 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.
09:09Do you think French cuisine is the best in the world?
09:15No.
09:17We are historically the best technicians.
09:20But is it the best cuisine?
09:21It's very pretentious and arrogant to say that.
09:24Well, we didn't say it.
09:27We can be authorized because we have the history.
09:30This is what I feel.
09:33People think French fine dining is this room, this menu, this table.
09:38It ends up being an unforgettable experience.
09:48Well, I can't imagine starting my Paris journey with anyone better.
09:54Chef Dukas.
09:55Merci beaucoup.
09:56T'es un plaisir.
09:57À Paris.
09:58À Paris.
10:11Bye bye bye.
10:12I'm sorry, not sorry.
10:27Yeah, sorry?
10:28Bye bye.
10:29Bye bye.
10:29done saying we're sorry stream the best of canadian content on stack tv proudly canadian
10:35unapologetically entertaining
10:53northeast of the elegant boulevards of central paris
10:56the former hilltop village of belleville stands apart with its high rises and narrow streets
11:05this neighborhood played a key part in the paris commune of 1871
11:10a workers rebellion against the authoritarian government leaving an enduring legacy of defiance
11:21this is a part of paris i have never been it's normal it's not very touristic
11:26edith de belleville is an author and expert in parisian democratic cafe culture
11:32born and raised here as you might have guessed from her name we had an archetype of someone who lives
11:38from belleville or east of paris that we call titi parisien hello have you heard about it it's heat
11:46from the streets you know a bit like oliver twist the kid who lives in the poor neighborhood walking
11:52class cheeky smarts and that's the kind of titi the streets of belleville are lined with cafes
12:00where people snack on the original grilled cheese sandwich the famous croque monsieur
12:14the croque monsieur first appeared in the cafes of paris around 1910 and was an instant hit
12:21made from simple white bread layered with bechamel sauce ham and gruyere cheese and then grilled
12:29it's a quick and delicious bite for working parisians
12:34oh it comes with french fries yeah all right let me try it
12:41this is so good yeah if you put an egg on the top it's called croque madame
12:46oh yes i've seen that sometimes in a menu in this neighborhood you have one of the highest
12:52percentage of social housing in belleville 40 which is a lot it's less high for a neighborhood
12:58yes yes yes of course people for them it's very important to keep it otherwise well the working
13:04class people will go in the summer yeah that's good so they would move the poor the poor people out
13:09so that's why i have the spirit belleville it's hashtag fight for your rights i think everybody from
13:16france is rebellious you think so well i was married to one oh yes it's the titi spirit and
13:30cheaper rents have brought waves of migration to belleville creating a rich melting pot of cultures
13:37and cuisines all coexisting among these winding streets allowing for a new generation of people
13:46and ideas to flourish julian how are you welcome to belleville thank you restaurant consultant and belleville
13:55local julian de la femme is at the forefront of this revolution what i love about belleville is that
14:02there's a sense of diversity that you don't find in other parts of paris people share the same schools
14:09the same supermarkets and the same foods yeah the food spots like and why the food is so good in
14:14belleville is because they are made for the communities living in belleville oh my god now i'm
14:20really excited to eat here julian is introducing me to one of his neighborhood's hippest eateries
14:28there you go this is it chevaldo oh my gosh this isn't what i expected
14:38it used to be like a chinese restaurant in the 80s and they kept the name is this the original
14:43sign yes
14:44but now it's owned by the team i'm gonna introduce you to yeah now i'm intrigued
14:52shevaldo's vintage 80s entrance hides a sleek modern interior where chef hans gueco is transforming
15:00traditional parisian fare
15:04hans how are you good to meet you nice to meet you where are you from i was born in
15:10the philippines
15:11but i grew up in australia oh my gosh what are we making today what are you making today we're
15:16making a take on a croque madame okay so it has an egg it has an egg and then we
15:22fill it with prawn
15:23toast so it's like a chinese shrimp toast i love prawn toast by the way i thought it was a
15:28croque madame
15:29because the egg was a boob oh then there would be two two eggs right what do you start with
15:37so first
15:37we're gonna make a prawn mousse so we're gonna fill the blender up with killed prawns and then we add
15:44some
15:45egg whites sugar salt and some sesame oil okay that's it that's it oh my god it already smells
15:58good and it's raw where did the idea for this version of a croque madame come from with my family
16:04every sunday we'd go to dim sum and i'd have the chinese shrimp toast and when we opened here i
16:09thought
16:10croque madame is very similar yeah so it's just like a way to like to bridge the gap between
16:14the different cultures the different cultures so next we're going to just pan fry this and then
16:19we're going to pop it in the oven all right why don't you guys have a seat and i'll bring
16:24it right
16:24over okay hans do you have any wine in this joint absolutely
16:34are any of the team from france no no one is french in the team but to me it's the
16:38dream team yeah you
16:39have chris and louis who are from cape verde cape verde yeah you have hans from australia but grew up
16:45with
16:46the philippines you have nadib who's from palestinian parents having this team of people coming from
16:53elsewhere yeah also says a lot about paris especially in belleville yeah because belleville allows you that
16:59freedom i think to be yourself right and to express yourself through like your identity right
17:16i'm so excited this is my first croque madame
17:27oh 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
17:40plate and then putting a twist on it that is not dishonoring its roots yes you see this dish is
17:47like
17:47a 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
18:02it 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
18:16like that they represent the present and the future that's what's beautiful with mixing things
18:25i can't help feeling the flavor of rebellion lives on as this new generation of chefs
18:30lead the charge to revolutionize classic parisian cuisine
18:39when you stream something new every day on stack tv you're getting a daily dose of awesome i like it
18:46top shelf drama who's the target he's an exceptional assassin laugh out loud comedy the teddy bear's got you
18:54covered bingeable gordon ramsay bloody brilliant all the chaos of new rick and morty nobody needs
18:58to get hurt i'm sure i'll be fine treat yourself with something fresh this is for your own good
19:05on to another adventure stack tv new show streaming every day
19:24so this is a first for me i am meeting someone at a cemetery in paris
19:32just down the hill from belleville pere les chaises is the world's most visited cemetery
19:38it's the final resting place for luminaries like chopin edith piaf and jim morrison as well as a hero of
19:46parisian gastronomy
19:57food writer marie-laure frachet is taking me to meet the champion of paris's most beloved ingredient
20:08and one up let me introduce you to the king of potato
20:15oh there's little potatoes people visit him yeah just to say thank you why is he called the king of
20:22potatoes because he did so much for the promotion of potatoes it was before the french revolution
20:29in france nobody were eating potato people were very suspicious in the late 18th century war and bad
20:39harvests led to famine on the streets of paris parmontier a pharmacist knowing the potato was an easy
20:46to grow food confronted this french mistrust they were very good at promotion and then we would say
20:53marketing and marketing at that time yeah he wrote books about potato how to hit them and he organized
20:59big parties potato parties yes with the king and the queen so he was like a potato influencer oh that's
21:08right if he had an instagram page exactly he'd have a lot of followers
21:21as parmontier's campaign took hold women would sell fried potatoes under the bridges of the seine
21:27creating a gift to the world french fries but while this humble tuber started as fuel for the poor
21:35before long it found its way into paris's finest restaurants
21:44maxime's has always been popular with well-heeled parisians so where better to learn how to transform
21:50the simple spud into a delicacy
22:00okay
22:02starting with potatoes boiled in their skins to retain the flavor chef laura palfi is making the
22:08sophisticated cousin of our more homely mashed potatoes
22:11so let's press the puree oh oh okay
22:18i need to work up an appetite
22:23now i'm not as strong
22:27workout complete laura whisks the cooked potato into a pan of hot milk before revealing the guilty
22:34secret to the perfect pomme puree
22:36oh my god
22:45it's too much yes
22:48that's over a pound of butter this is not your mom's typical recipe
22:53okay it's taking everything out of me not to lick this whisk
23:02it's taking everything out of me not to lick this whisk
23:04ah no i think that it would be preferable for you to go to the maxine's store to go to
23:09the
23:09plate
23:11my patience will be rewarded because laura's not done yet
23:16she's making another classic gratin dauphinois there's no butter but don't worry there's plenty of milk
23:23cream and comte cheese
23:44it's so silky looking
23:49how is the puree it's heavenly it's like heaven in your mouth delicious
23:55you can taste the butter but also the cream the milk and 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 i think i'm gonna lick this off the plate
24:08all right let me try the gratin
24:11oh my god do you like it wow the potatoes are very soft yeah
24:18this is amazing pommetier would be proud really yeah it's part of um french
24:24culinary heritage of the sweet peas the crazy thing is these are just the sides but they're the star of
24:30the show yeah
24:31i think it's fair to say that one 18th century pharmacist changed the course of culinary history
24:51thank you
24:52Beaucoup de mentiés.
25:14Kill your strokes again.
25:16He will kill again, unless we stop him.
25:19Rick and Morty, we're back, baby!
25:22Now we can be together forever!
25:24I came here to help you.
25:26Shut it down!
25:29Here we go!
25:31I'm in lights out, let's go!
25:48Bonjour!
25:50Bonjour!
25:51Je suis rami de vous rencontre!
25:53How are you?
25:55Good!
25:55You're like the most exciting chef in France right now.
25:58I don't know, but I just try my best.
26:01At just 33, homegrown Parisian chef Moris Sacco has already won a Michelin star.
26:08He's a star and is a star due to his trailblazing cuisine that reflects the different cultures
26:13he grew up with.
26:16Well, where did you bring me?
26:41Well, where did you bring me?
26:43And when I was looking at the manga, one of the most popular was Naruto.
26:47And Naruto's favorite dish was ramen.
26:49So I was really curious about what is this ramen.
26:52I want to try it.
26:58How do you say the name?
27:00Kodawari.
27:01Does it mean something in Japanese?
27:03It's like attention to the teachers.
27:05So, after you.
27:06Thank you so much.
27:09Mori is taking me to his favorite Japanese restaurant to taste the deep savory ramen that
27:14shaped his own cooking.
27:17I start working at 15 years old, and with my first salary, and I say, OK, now I will
27:23go to the Japanese restaurant, and so...
27:25And buy a meal.
27:27And I try one bite and say, oh, wow.
27:37Look at this.
27:41Oh, my God.
27:46Wow.
27:47This doesn't taste like a fish broth.
27:49It tastes way more complex.
27:52It was very new to me, but also I can say it's really familiar because...
27:58Familiar?
27:59Yes, because my mom had to cook many fish soups at home, classical West African food,
28:04and I can feel the same emotion, you know.
28:07Yeah.
28:08It was like the light just popped and say, OK, I want to know more about this food.
28:12Yeah.
28:13This is a life-changing bowl of ramen.
28:15Yes, it's a 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 before.
28:38OK, we're going to make beef with mafe sauce.
28:40The mafe sauce is a typical sauce from West Africa.
28:43Oh, OK.
28:43It's a recipe I learned from my mom.
28:46Oh.
28:46Yes, I try many kinds of sauce, but I never reach the same taste as my mom.
28:52Of course.
28:52So one day, I take my phone and say, OK.
28:54Mom, help.
28:55How do you do the sauce?
28:57So we just adapt.
28:59She has a recipe with some Japanese ingredients.
29:02Has she tasted this dish here before?
29:04She likes it, but she said, no, this is not a mafe.
29:07It's something different.
29:08I love it.
29:09Leave it to our moms to keep us grounded.
29:12OK, where do we begin?
29:14So I have butter.
29:15Oh.
29:16Well, this is the French part.
29:18Lots of butter.
29:19Yes.
29:20Now we're going to wrap the beef on the butter.
29:22Oh.
29:23It's like a spa, but for the beef.
29:25A spa day for the beef.
29:28So how long does the beef take a bath in this?
29:31Like five or ten days.
29:34Wait, five or ten days?
29:35Yes.
29:36Well, it's going to be a minute before we eat, you guys.
29:41We have just wrapped it.
29:42Yeah.
29:44You got to make sure it's all covered.
29:48And now, let's go for five days.
29:51OK.
29:51Like this.
29:52All right.
29:52A tout à l'heure.
29:53A tout à l'heure. Au revoir.
29:55Au revoir.
29:56So next, we're going to make the sauce.
29:58OK.
30:01Classic West African mafe features chili, peanut paste, and beef broth.
30:06Ah, it smells so good.
30:08Yes, it's time 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.
30:16Yes.
30:17Yeah.
30:17This is the part where we go out from the tradition.
30:22We're leaving West Africa.
30:23We've entered Japan.
30:25After ten days bathing in butter.
30:28Oh, that's so pretty.
30:30Maury sears slices of the beef filet on a Japanese grill.
30:34Then we add some butter.
30:36It's into the shark roll directly.
30:37Oh, more butter.
30:38Yeah.
30:39But why wouldn't you put the butter on the meat?
30:41We just want the taste of the butter, but not the fat.
30:44Yeah.
30:45It's going to 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 plate I've ever seen.
31:06It's like an art piece.
31:08I don't even want to dig into it.
31:10Oh, no.
31:11You have to really.
31:14It's perfectly cooked.
31:15My goodness.
31:22Mmm.
31:24Wow.
31:26This is so beautiful.
31:28Everything tastes smoky, but not like barbecue smoky.
31:32Yeah, so it don't hide the taste of the beef.
31:35Mmm.
31:36Wow.
31:38Maury's Japanese take on his mom's mafe sauce adds a deep, savory layer to the beef.
31:45Mmm.
31:46It's a really, truly West African dish, but using French and Japanese products.
31:52Yeah.
31:53So much creativity comes out of Paris.
31:55The fashion and, of course, filmmaking and, of course, the gastronomy.
32:01But you are the perfect example of creativity in gastronomy for Paris.
32:07Really.
32:07I mean...
32:09This is insane.
32:32We'll need a codename for you.
32:34Why not the jackal?
32:36Fresh 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.
33:07Whether it's for education, adventure, a job, safety, love, many generations of us have
33:15followed 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.
33:27She loves it when we're here together.
33:29We love when we're here together.
33:31And we always catch up whenever I'm in town.
33:33We're so loud.
33:35We're so American.
33:36Yes.
33:36That is definitely American.
33:39I brought some little snacks.
33:41These are chouquettes.
33:43Is it sweeter?
33:44It's sweet.
33:45Yeah?
33:46Anything you like, I like.
33:47Yes.
33:48These are really fresh.
33:49They're light, fluffy.
33:50It's nice because you get the pop of sugar on top, but they're really good with a little
33:55coffee or tea or something.
33:56Oh my God.
33:57I love this.
33:59This view is beautiful.
34:00I know.
34:01Now I know why you live here.
34:03I mean, wherever you are, there's something about it that's so rich in culture.
34:07Yeah.
34:08The pace of life is different, especially for eating.
34:12Like people stop, enjoy meals here.
34:15Do you find that's how it's been for you?
34:17Oh, absolutely.
34:17I 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 about.
34:24We're talking at the table.
34:25Yeah.
34:25People passing the food over to each other.
34:27I 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.
34:34It's a culture that really includes the whole family all the time.
34:38Uh-huh.
34:41By making Paris her home, Christina is following in the footsteps of generations of Americans,
34:48many of whom settled in Montparnasse on the left bank.
34:52In the 1920s, this more affordable side of the city became a magnet for expats, artists,
34:58and writers who would meet at brasseries like La Coupole for artistic exchanges and wild parties.
35:17Hello.
35:19Ah, bonjour.
35:20Bonjour.
35:21Enchanté.
35:22Hello.
35:23Brian Bouillon Baker, a writer, is the son of dancer Josephine Baker, who fled poverty and segregation in the U
35:30.S.
35:31to become one of Paris' most beloved icons, and a personal hero of mine.
35:36La Coupole has been created in 1927.
35:40So around the time your mother arrived?
35:42My mother arrived in 1925, and she was here for the opening.
35:48Ah!
35:48Then she was a regular customer.
35:51So once she arrived in France, she never went home?
35:54No.
35:54Ah, she fell in love with Paris.
35:56And 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 friends at the time with Frida Kahlo.
36:16Of course she was friends with Frida Kahlo.
36:18They were the cool people.
36:19They were the artists, the poets, the writers, Picasso.
36:22And it was Hemingway.
36:25Hemingway.
36:26Who said to my mother, the most extraordinary woman I've met in my life.
36:40Brian has ordered a couple of Parisian Brasserie classics.
36:43Steak tartare.
36:45The soup for me.
36:47Thank you very much.
36:48And a steaming bowl of French onion soup.
36:51Mmm.
36:53Mmm.
36:54Mmm.
36:56Wow.
36:57I'm a big fan of French onion soup, but this one is espectacular.
37:01It was one of my mother's favorite dishes, especially after she was doing the fiesta all night after forming.
37:14So Montparnasse 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?
37:25For French intelligence.
37:27Wow.
37:28I want to be this woman.
37:30She said it was a duty.
37:32It's a duty for France.
37:33Yes.
37:33And for the world.
37:36Josephine 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.
37:56And also adopting children from around the world, calling them her rainbow tribe.
38:02My mother was saying, we are all universal persons.
38:06But to you, she was just your mother?
38:09Yes.
38:09We never really thought about her as an artist.
38:13Anyway, she was saying, you prefer to hear the Beatles, the Rolling Stones, the Wu or the Deep Purple than
38:21the songs of...
38:22And we were saying, yes, we are not crazy about your...
38:25Your music.
38:25Your music.
38:26It's not our type.
38:28I have to tell you, too, that the government had created a 20 cents.
38:33Oh, she's on a coin.
38:34Yes.
38:35It's this one.
38:36With her face here.
38:40Wow.
38:41And how did you feel when you saw?
38:44I felt like it's a major tribute, and she would have been proud and moved.
38:48Really 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've been so inspired by your mom.
39:03She was a dancer, but she was through a fighter.
39:06She was more a fighter.
39:07Yeah.
39:08Santé.
39:21Everybody stand up and dance.
39:24Whoa.
39:25We know we have 14 feet to the money pit.
39:28All right, here we go.
39:29What is this?
39:30I'll tear a brush of an ex-girlfriend.
39:35Dry, dry, dry.
39:37Something's made in the rain.
39:39Woo!
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 have a more layered history than the Lutetia.
40:17The best and worst of humanity have passed through these doors.
40:27Hello!
40:28Bonjour, Madame Ungoria.
40:29Hello.
40:30Welcome at the Mandant Oriental Lutetia Paris.
40:34After nearly 30 years of service at the Lutetia, Romain Coutillon Côté knows all of its secrets.
40:41I'm excited to learn about the history.
40:44Where 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 received thousands and thousands of survivors on the upper floor.
41:01There is like an hospital, so people have rest.
41:04They have this harbor to restart a new life.
41:08How many people did Lutetia receive?
41:12A third of the survivors come through our doors.
41:15Wow.
41:17And more keys to the hotel's tumultuous past lie beneath our feet.
41:22Welcome to the 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, the 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, you will see it's a Tetinger bottle.
42:16Oh, in America we say Tetinger.
42:20Tetinger sounds much better.
42:22French name.
42:23He owned the hotel?
42:25Yep.
42:25And 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, I'm honored to be sharing one of their historic bottles with my old Parisian
42:45friends.
42:46Jordan, Thierry, and Jessica, who I've known for 20 years.
42:51Oh, hello.
42:52Champagne.
42:53Champagne.
42:54I like it, but I like it cold, cold, cold, like frozen.
42:57Yeah.
42:58Yeah, but normally the champagne is not supposed to be drink super cold, no?
43:02Not super cold.
43:03Just perfect temperature.
43:05Eight degrees, seven degrees.
43:08Oh my God, that's amazing.
43:10It's so good.
43:11Yeah.
43:11It's fruity.
43:12So good.
43:13It's also not that bubbly, which I like.
43:15Yeah.
43:15Yeah.
43:15No, they're really thin.
43:16But 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.
43:32Exactly.
43:33Give a small touch of citrus.
43:38Oh my gosh.
43:39Wow.
43:40Et voilà.
43:44Wow.
43:46Amazing.
43:47I taste all the fruit of the champagne.
43:49Mm-hmm.
43:51C'est très bon.
43:52What do you think about Parisians having a bad rap in France?
43:57There we go.
43:57Oh, 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.
44:10Okay.
44:10Wow.
44:11I'm so happy that I got to share a meal with my favorite Parisians.
44:15Santé.
44:15Santé.
44:16Cheers.
44:24Paris is a unique, beautiful, rowdy, rebellious city.
44:30It has seen the worst of times and the best of times.
44:35And it still shines as a beacon of light for all of us.
44:40It's a city that never stands still, embracing new influences and striving for brilliance,
44:46leaving me once again with wonderful memories.
44:50After all, we'll always have Paris.
45:00Oh, come on.
45:03Come on.
45:04Come on.
45:05Come on.
Comments