What a joke. 😂 As a French (who also lived in the USA for 10 years), your video is a total stereotype. First of all, you should know that 80% of the “French croissant” in France are frozen. Less and less bakers are making them today. It’s too much labor (to make the flaky dough) and the cost of the butter doesn’t help. So if the crust of your croissant if flaky when you bite it, meaning small flakes, it was frozen. Also a buttery croissant will smell butter, your fingers will be buttery (greasy). So don’t be fooled by the croissant. It takes time to find the right baker for the real deal. Now for the rest of the food, coq au vin !! Who still cook it ?? Not much. France is so diverse in food that showing those dishes is a nonsense. Escargot : most of the snails you can find in restaurants are not even produced in Burgundy. It’s a lie. Just the recipe is from Burgundy. Edit : La Bouillabaisse : here it's very difficult to eat it accordingly in France. Most of the tourists will get the garbage from some restaurants with "vue sue le port" (view on the pier). Same as the croissant : industrial bouillabaisse (tasteless, too salty, too watery, chewy/dry fishes) To find the real deal, it will take time and/or it will cost you a Michelin start restaurant. Bouillabaisse is also a long process to cook the soup and you must have fresh fishes. You want to try good French food, here 2 tips : - Never go to a restaurant with more than 4 starters, 4 main dishes and 4 desserts. If there is more, most likely the food is industrial. - Go to a French region, like Alsace, Auvergne, etc… and try the local dishes. And stop eating those crap dishes for tourists. It’s like saying, go to Chicago and have a deep dish. Chicago is more than a deep dish. France is the country with more than 300 cheeses. And something like over 20 different kind of bread. So get a baguette but move forward for other types of breads for the sake of knowledge.
i find the pop out captions very distracting
What a joke. 😂 As a French (who also lived in the USA for 10 years), your video is a total stereotype.
First of all, you should know that 80% of the “French croissant” in France are frozen. Less and less bakers are making them today. It’s too much labor (to make the flaky dough) and the cost of the butter doesn’t help.
So if the crust of your croissant if flaky when you bite it, meaning small flakes, it was frozen. Also a buttery croissant will smell butter, your fingers will be buttery (greasy). So don’t be fooled by the croissant. It takes time to find the right baker for the real deal.
Now for the rest of the food, coq au vin !! Who still cook it ?? Not much.
France is so diverse in food that showing those dishes is a nonsense.
Escargot : most of the snails you can find in restaurants are not even produced in Burgundy. It’s a lie. Just the recipe is from Burgundy.
Edit : La Bouillabaisse : here it's very difficult to eat it accordingly in France. Most of the tourists will get the garbage from some restaurants with "vue sue le port" (view on the pier). Same as the croissant : industrial bouillabaisse (tasteless, too salty, too watery, chewy/dry fishes)
To find the real deal, it will take time and/or it will cost you a Michelin start restaurant.
Bouillabaisse is also a long process to cook the soup and you must have fresh fishes.
You want to try good French food, here 2 tips :
- Never go to a restaurant with more than 4 starters, 4 main dishes and 4 desserts. If there is more, most likely the food is industrial.
- Go to a French region, like Alsace, Auvergne, etc… and try the local dishes.
And stop eating those crap dishes for tourists.
It’s like saying, go to Chicago and have a deep dish. Chicago is more than a deep dish.
France is the country with more than 300 cheeses. And something like over 20 different kind of bread. So get a baguette but move forward for other types of breads for the sake of knowledge.
Thanks for your feedback