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On The Plate
France
เข้าร่วมเมื่อ 12 พ.ย. 2017
We Food, We are cinéma. We are dedicated to showing every single aspect of the culinary world from the perspective of its creators. If you have a food story you would like to tell or want to contact our channel, please send us a message on:
contact@ontplate.com
contact@ontplate.com
A Restaurant Making Burgers using Traditions African Recipes
How do you bring African food into the mainstream? Through years of travel around the world tasting various delicacies, Camille and Laurent, the owners of Bomaye in Paris, got the answer - take tradition and put it into a burger. The idea seems simple but Bomaye's execution, attention to detail and effort, shows that simply putting something into a sandwich is not enough, there has to be soul behind the dish. There needs to be heart in everything you make. Certainly, this seems to have worked as Bomaye has become, thanks to an explosion on social media, not only a culinary pilgrimage for new adventurous foodies but also a staple in the everyday lives of Parisians.
Bomaye Burger
16 Rue de Paradis,
75010 Paris
www.bomayeclub.com
#food #paris #africa #burger #travel #traditional #authentic #fusion
Bomaye Burger
16 Rue de Paradis,
75010 Paris
www.bomayeclub.com
#food #paris #africa #burger #travel #traditional #authentic #fusion
มุมมอง: 81
วีดีโอ
The Fifth Generation creating True Naples Style Pizza
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Since the 1850s, the Grasso family have been creating pizza in Naples and their tradition, recipes and secrets have continued down to the fifth generation of pizzaiolo, Guillame Grasso, who runs his own pizzeria in Paris. He brings the recipes of Naples, of his heritage, of traditional Neapolitan style pizza to local parisians. His Goal: to recreate and pay homage to authentic Naples pizza. Gui...
Ingrédients de Haute Qualité : Voilà pourquoi ça compte.
มุมมอง 1287 หลายเดือนก่อน
Le Chef Hugo Richier utilise son restaurant à Paris pour mettre en valeur divers produits et fournisseurs. Son mélange d'ingrédients de haute qualité, de techniques innovantes et de prix incroyablement abordables fait de son restaurant Terre un lieu unique en son genre. Sa philosophie est de ne jamais lésiner sur la qualité et de s'assurer que tout le monde puisse venir manger dans son restaura...
High Quality Ingredients Matter. This Restaurant Shows Why.
มุมมอง 2797 หลายเดือนก่อน
Chef Hugo Richier uses his restaurant in Paris to showcase various produce and suppliers. His mix of high quality ingredients, innovative techniques and incredibly affordable prices makes his restaurant Terre one of a kind. His philosophy is to not to skimp on the quality and to insure that anyone can come and eat in his restaurant. It maybe a small space but it serve large portions of flavour....
What it takes to be an Environmentally Friendly Restaurant
มุมมอง 837 หลายเดือนก่อน
Achi works on the philosophy of eco-responsibility and shared awareness of where and how the ingredients on our plate arrive. Right in the heart of Paris, this beautiful restaurant is currently serving summer on the plate with fresh seasonal ingredients with mind blowing colours. Achi 13bis Ave Parmentier 75011, Paris achi-paris.fr
The Deli That Serves British Classics in the French Capital
มุมมอง 57K7 หลายเดือนก่อน
Chef and owner David John Kelly infuses history and memory into his takes on British pies, pastries and sandwiches. While the chef stays true to the origins of these staples, he nonetheless adds his own touch, adapting his flavours to the seasons, trends and ingredients available in france. This deli nullifies anyone's doubts about the value of British cuisine. Project Sausage 57 Rue du Chemin ...
How The 3rd Best Restaurant in the World Stayed open During Covid
มุมมอง 2777 หลายเดือนก่อน
In honor of Chef Bruno Verjus' Table in Paris being named 2024's 3rd best restaurant by The World 50 Best, we are republishing a film about them filmed during one of the COVID lockdowns in 2020. While the lockdown forced Chef Bruno to relinquish his improvisational style, his cuisine nevertheless remained true to the spirit of the restaurant - even if that meant eating his dishes at home. From ...
How this Indian Chef is Making Culinary Waves in Paris
มุมมอง 3478 หลายเดือนก่อน
Chef Manoj Sharma shares his culinary voyage from Delhi to Paris, which is shaping the distinct dining experiences he delivers. Borrowing from his experiences in India and from the Michelin kitchens in London, the chef overlooks two restaurants dissimilar in their menu but unified by the same passion. Chef Manoj is emblematic of a contemporary, global chef and his story shows what is great abou...
The Restaurant Reimagining Traditional Filipino Cuisine | in Paris
มุมมอง 3.7K8 หลายเดือนก่อน
At Reyna there is a perfect blend of tradition and twist. Chef Erica Parades is mixing her own story, childhood and taste into familiar European ingredients. The result is a fusion of east and west but this is not a fad nor a gimmick, this is genuine fusion that takes the best of two worlds and makes it into something fun and innovative. Don’t be afraid to call this Asian Fusion. Reyna 41 Rue d...
The Ultimate Pho In Paris | Made From Scratch
มุมมอง 3.9Kปีที่แล้ว
Hanoi 1988 does not take any shortcuts, from their handmade noodles to their pork baos, everything here is made from scratch. But then they go one step further, they import all ingredients from Vietnam, use the newest technology and techniques all to create a real taste of Hanoi. Sure there are a lot of Vietnamese restaurants in paris but only a few strive so hard for the authentic taste. Ha No...
The Iconic Israeli Sandwich Makes it way to Paris | Sabich
มุมมอง 2.1Kปีที่แล้ว
Tucked in one of the busiest streets in Paris is a spot recreating the ambience of Israeli street food. The iconic Sabich, a sandwich created by Iraqi Jewish people, reflects the modern diaspora of modern day Israel. The Sandwich might have simple ingredients and a humble origin but at La Sabicherie they are elevating these ingredients through preparation, tradition and innovation. You're not e...
Sichuan Flavours in a Parisian Kitchen
มุมมอง 1323 ปีที่แล้ว
Tonton Mala brings all the varied spice and tradition to Paris. From Baos made from scratch to fried chicken fried whole, the restaurant strives to stay authentic to its Sichuan's roots without changing its style for the French palette. The result is a blend of heat and authenticity. Tonton Mala (麻辣叔叔) 9 Rue Bouret 75019, Paris MUSIC INTRO: AUDIOBINGER “Rise and Shine” freemusicarchive.org/musi...
A Hidden Kitchen in Paris serving exclusively Quality TakeOut during a Lockdown
มุมมอง 1973 ปีที่แล้ว
Partner Benjamin and Adrian run a Dark Kitchen, a restaurant/ kitchen that exists only on delivery apps and services. GhostR is not a single restaurant with a single identity, it is a collection of many different restaurant concepts - from burgers to kebabs, to things Benjamin and Adrian have not yet come up with. If a customer wants something, GhostR has to just develop a webpage, create a new...
BBQ, Paris and Quarantine: Reopening a Smokehouse in the Middle of the City.
มุมมอง 4374 ปีที่แล้ว
BBQ, Paris and Quarantine: Reopening a Smokehouse in the Middle of the City.
Making Traditional Ramen Noodles from Scratch - Journey from Grain to a Parisian Bowl
มุมมอง 7216 ปีที่แล้ว
Making Traditional Ramen Noodles from Scratch - Journey from Grain to a Parisian Bowl
Better Than Your Grandmother’s: Refined Rustic French Cuisine - Papy Aux Fourneaux
มุมมอง 13K6 ปีที่แล้ว
Better Than Your Grandmother’s: Refined Rustic French Cuisine - Papy Aux Fourneaux
The Train Station Bento: Ekiben in Paris
มุมมอง 43K7 ปีที่แล้ว
The Train Station Bento: Ekiben in Paris
The Vegan Restaurant Pushing All Boundaries
มุมมอง 6877 ปีที่แล้ว
The Vegan Restaurant Pushing All Boundaries
Faut venir dans le 19 😢
Brave man, good on you! 🇬🇧
Sorry mate Cornish pasties have to be made in Cornwall. Since 2011 the name is protected. You are making pasties.
needs an outro but very well produced video. would love to see his behind the scenes process, dough making, some more info on ingridients, sourcing etc, if he would be willing to share.
Nice job algorithm
Definitely agree with his comments about over-engineering a Pizza with way too many ingredients.. You can't find a single place in the UK where the Pizza consistently is great... well.. in my experiences.
what a legend.
Looks great, but that is not a Cornish pasty. It is also a protected food under EU law, so couldn't even be made in Paris if it was made properly. The pies look lush!
I love that he's serving British culinary fare but with a French twist. Lovely bit of cultural cross-pollination.
Cornish Pasties. If they're good, they're fantastic. Why shouldn't the French like them
Love this! There is a Scottish Deli :D in London these days selling square sausage and tattie scones. Totally agree with showing off all our cuisines around the world.
Destroyed the pork pie
What a star!
Cook that beef ffs
Gah my nan used to make so many delicious pies probably passed down by her mother, just cannot compare the taste of that kind of home cooking like such authentic food sweet tart buttery restraunt quality but also so humble.
pain de mie*
I'd just eaten, watched this and now I'm hungry...
That’s a brave man right there!
My Tea is Rich
The funny thing is in Britain there’s no deli like this here, definitely no where in London, nearest we get to this is a Greggs
I recently went to Naples in Italy and ate a lot of nice Italian food. Yet the meal I enjoyed the most was the Full English at Manchester Airport when I returned home. Not that English food is necessarily better, but because a week without it made me desire it more.
Man thinks he's saving the pork pie 😅
"Our aim is to Sell Out, every day" -Every TH-camr 2024
"Traditional Cornish pasty" *Crimped on top* wtf.mp3
i feel bad for French people having suffer our shit food
Ok, it’s either I move near your shop in Paris, or you open up a branch in North London- pretty please 🙏
I haven't seen a British deli as good in Britain, let alone France.
They're just called delis here.
Lad
Good for you. Lots of people look down their nose at English food. Other countries cook roast chicken with a couple of garlic cloves and call it Spanish Chicken, or Italian Chicken!
Absolutely massive respect to this bloke he's well behind enemy lines with our British classics , bon appetit Paris 😂
@@HoolyDooly-si2zz debatable, I see a lot of chefs gloved up and then they never change the gloves as they think because they're gloved they're being hygienic , it's far better to work ungloved and be taught and practice the correct kitchen hygiene , most high level restaurants the chefs work ungloved because there is also a risk of fragments of the gloves making its way into the food
Try working with pastry with gloves on 😂
@HoolyDooly-si2zz that's actually fairly common in many countries these days. They are required when dealing with uncooked meats or high risk contamination items. Plus they must keep their hands clean when touching cooked foods. Take a look at most restaurants, the chefs are not wearing gloves.
@@theeflump777 yeah good luck with that , like anyone needs anymore fuckery in their life when on the pastry section 😂
@@HoolyDooly-si2zz not being from Australia (I'm uk) and out of interest i googled it, this is from the NSW Food Authority. unable to link as youtube will delete the comment, however the pdf is called, "Health and hygiene requirements of food handlers", so you could just Google the same. The Food Standards Code does not require food handlers to use gloves. Even when wearing gloves, in many situations it may be preferable to use utensils such as tongs or spoons. Gloves must be removed, discarded and replaced with a new pair in the below circumstances: • before handling food • before handling ready-to-eat food and after handling raw food • after using the toilet, smoking, coughing, sneezing, using a handkerchief, eating, drinking or touching the hair, scalp or body. **** Queensland Government page: Gloves, tongs and hairnets Food handlers do not have to use tongs or wear gloves or hairnets when handling food. All food handlers must prevent the contamination of food. For example, if they wash their hands regularly, in between tasks and each time they handle food, they don’t need to wear gloves.
That roast beef sandwhich is perfect ive made something similair, a fried egg on top is 👌
British roasts are great. Full English great too. The rest of Brit food is just gross and unhealthy.
Of course the pasties can't be called Cornish Pasties as they're not made in Cornwall as it has protected status as does Champagne in France.
It’s got a PGI status meaning that at least one of the stages in production, processing or preparation must take place in Cornwall. So depending on how they are made and whether part of that takes place in Cornwall they could still be sold as Cornish pasties.
Imagine being surrounded by amazing Parisian cuisine and opting for some brown, English slop instead 😮
Imagine being so racist and close minded to call our food slop. They eat snails for fuck sake, people want to hate on British food have clearly never tried proper British food….
The guys worked in michelin stared restaurants for years, definitely not slop.
@@Finimabob can’t polish a turd
I’m sorry, can you do better than him? No
Pain de mie is looked down on because it is pure sugar. A decent British loaf is not hard to make and is a thousand times better than that rubbish. It is like comparing a English "French Stick" from the supermarket to a Baguette from France.
That's a Devon Pasty...........
Finally some decent food in France!
Wish I was in Paris to sample your food 😀it looks fantastic
I live in Spain and a lunchtime pie, pastie or sausage roll is what I still yearn for. If I ever get granted a vending licence my plan is to bake some and hawk them round the offices at lunchtime, playing on the Spanish thoughts on British food - "You've tried the best... Now try the worst!". Most Spanish pies are made with tuna and are heaving. Fucking savages! :D
Loved this comment 😂
Tuna pie is not quite tapas is it hahaha
Mmmm, tuna cakes.
@@BertPreast expats are the worst like
@@Sabhoh I'm not an expat. Expats intend to return home, whereas my Spanish wife won't let me.
Please come home and open a Deli in Blighty
Thats some good looking food 👍
Great video, could have done with him chatting with French locals in French though.
British cuisine is very underrated and gets a bad rep for weird reasons. A roast dinner is my favourite thing to eat on a Sunday. Then you have English breakfast, meat pies, shepards pie, fish and chips. etc
Woh woh woh, spent the whole video on board, then saw he didn't butter both sides of the bread?
Qui a mangé toutes les tartes ?!
Where's the jelly Mr Kelly?
That's a Devon pasty. Cornish are crimped on the side. Would have been interesting to speak to the customers.
your not allowed to call it Cornish pasty, it's against the law