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- เผยแพร่เมื่อ 17 ต.ค. 2024
- 👉Original Video: • The BEST French Food -...
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Whatever you eat, treat your French wait staff with respect. Not just because you should always treat wait staff with respect, but also because French wait staff take no crap from anyone. If you're rude, impatient, arrogant or dismissive, you will likely get the same attitude right back, and they will have the support of their employer to do so. Plus you'll wait a lot longer 👍
I second this. That "customer is king" mindset doesn't apply in France. Not just Paris but other areas of France I've traveled, the general attitude is "You're the one who wants my service so you need to respect me first." The soft emotional American ego might have trouble with that one lol.
@@knucklehoagies "Customer is king" is a mindset for employers and employees. The moment a customer uses it, they're not worth it anymore.
In France, it's true that respect and politeness are important regardless of the person, it must be done in the senses, on the part of the customer and the waiter, it's our culture
@@knucklehoagies The culture of the service is different from that of the US, I think. For us, respect and politeness should be a two-way street, customer and server.
@@marieadriansen2925 that's true. In the US, everything revolves around the customer. And even if a customer is disrespectful, employees are still not allowed to defend themselves or they risk getting fired. Business owners only care about profits so they will deal with anyone if it means making money.
France is divided into several “regions”, each with its own speciality. Vous etes les bienvenus dans mon pays.
True. Traditional cuisine is very different in each region. Its pretty much the most diverse in europe. Much as with the regional identities, its heavily due to the geographic proximity with so many different states
Ouais vous êtes les bienvenus du moment que c'est pas pour nous casser les noix.
@@fanatiquemegapourquoi dis tu ça?
Il y a des touristes cons même chez les français...je connais des américains supers sympa.. Ce ne sont pas des touristes hollandais, qui eux en revanche adorent la france mais détestent les français en général....de la leurs comportements
@@Jerome-pr5jz Je dis ça parce qu'en France on pratique encore un peu le second degré. Mon commentaire auquel tu réagis n'étais pas à prendre au sérieux. Je pensais naïvement que c'était assez explicite, mais je me suis trompé. C'est vrai en même temps qu'on lit beaucoup de conneries très premier degré dans les commentaires sur internet donc je ne te jette pas la pierre si tu m'as pris au sérieux.
@@fanatiquemega Perso j'avais compris ton second degré et je l'ai apprécié :) (je pense quelqu'un voulant être toxique n'aurait pas utilisé le mot "noix", c'est subtile mais justement tellement important ! )
My youngest son, who traveled to France for work on a number of occasions, took his then girlfriend to Paris on a working holiday. Sitting on a grassy park on the banks of the Seine, a vendor sold them a French picnic lunch. It consisted of baguettes, assorted cheeses, cured meats, pickled vegetables and a bottle of Bordeaux wine, (with appropriate plastic wine glasses). They sat on the grass bank on on a summer afternoon, enjoying the food. Then my son proposed to his now wife. Romantic bugger. Love them both.
Sounds like his proposal was ...
... cheesy.
he showed the duck breast instead of slow roasted duck, this is magret which is duck breast cooked rare with sauce on top, confit is usually the duck leg
Escargot is usually served with garlic butter, so basically, that's all you taste , it's just rather chewy.
the taste of the snail is soft, you can better feel it when snails are only grilled as it can be prepared in a "cargolade" in the south... or mixed with beef meat on a toasted bread.
Non vous faites erreur,
Foie gras is NOT a pâté, it's the whole goose liver, cooked in various ways that gives it specific tastes and flavors. But nothing but herbs and spices is added to it and it's not processed, unlike pâté.
I agree : "paté" is a sacrilege.
Pate means paste.( My tablet is refusing the accent marks),
His pronunciation is awful.
@@josephturner7569
"pâté
pâté [noun] a soft food made from finely chopped meat, fish, or vegetables that you can spread on bread" Source: Cambridge Dictionary
@@micade2518 it is NOT a pâté !! You do NOT spread it on toast or pain d'épices or whatever!!! You cut a small peace and put it (with or whithout fig jam) onto it. And a foie gras is NOT chopped méat it's the hole leaver cooked with cognac in a torchon....
@@graadlon Which is exactly what I said!
There is sooooo much more to eat in France
Ouais mais bon les trucs les plus connus a l’internationale sont dans cette vidéo
Regarding "steak frites", there's a famous place in Paris that ONLY serves steak frites as a main dish. You only have options for desert.
It's called "Le Relais de Venise".
Believe it or not but they've been serving that same "menu" for 60 years and counting.
00:05 "I'm so glad I just ate"
*see French food*
00:24 "I'm hungry again"
As a French you made me proud and laugh a lot 😂
France is not just Paris.
"Tarte Tatin" from "LAMOTTE-BEUVRON" is a divine pie with caramelized apples. A finger licking dessert ...
Cool video, here are a few thoughts from a french :
- I know a lot of french who are scared to try escargots. You'll find some in restaurants but not everywhere. Escargots mainly taste of the garlic butter they're coated with (the green stuff).
- A quiche Lorraine is a salted tart with ham and cheese baked in a filling of eggs and cream.
- What he showed was a "magret de canard", the duck "confit" is slow cooked and the meat melts of the bone. In a magret there is no bone and the meat is cooked to pink.
And the quiche lorraine is not made with ham and cheese but with bacon sticks.
And no cheese 😊
French but bad cook.😁
@@sgr7565 it's good with cheese or/and ham also 😊
@@a.gachette5019 Yup, maybe, but then it's not a "quiche lorraine"!
A thing most people don't know is that foie gras is an Egyptian invention from the times of the pharaohs. They tried with more of less every animals (including hyenas). At the end, they understood that it could work only with animals where it is an existing natural process, so migratory birds like ducks and geese.
You eat an onion soup very late at night or in the early hours of the morning after a night out.
For the quiche, basically it is a salty mixture of eggs, milk and cream you bake on a pie crust and you can add whatever you want to the mixture: ham, bacon, cheese, vegetables, salmon, tuna,...
A "confit" is not something that is slow roasted. It is slowly cooked in the fat of the duck. It would be more like you would cook pulled beef.
Poto t'as craqué, qui tape une soupe à l'oignon en fin de soirée ? Un bon grec bien gras à l'hygiène douteuse tu veux dire ? A la limite un tour à pied au drive du domac...mais UNE SOUPE A L'OIGNON???!!
@@costa9085 Mode de vie crapuleux
@@costa9085dans les anniversaires, les mariages, les fête de village....soupe à l'oignon pour ceux qui sont encore debout à 6 du mat'.
@@costa9085 nan, ça c'est la "nouvelle france" de beaufs. Une bonne soupe à l'oignon au lever du soleil après une soirée bien arrosée, c'est la vie :)
@@blidzshon1966 alors c'est super si c'est tes goûts, maintenant cale toi sur un parking de boîte à 4h avec un truck qui vend des kebabs et des soupes à l'oignon, tu vas vendre 100 fois plus l'un que l'autre (spoiler: ça sera pas la soupe)
AH French food !! there are more than 1200 different cheeses in France and so many different dessert dishes it's incredible, each city has its specialties
Don't forget the bread to go with your cheese ! :)
The problem in Paris is that the small bistros are disappearing, it was the traditional food of Paris beef tongue, muzzle salads, beef bourguignon ect ect😢
terraces are an extremely important part of French culture, for a coffee, a meal, a meeting, an aperitif to hang out and chat aimlessly, to meet people, to be alone, to make fun of passers-by etc etc take your time and settle down you
I've seen gavage with my own eyes, what you call force feed, the geese were lining up to feed, they were really not traumatized. It's anyone's choice to eat it or not but those who refuse to really are missing out.
Loool j'ai commenté la même chose 😂
Surtout que les oies sont des oiseaux migrateurs qui se gavent naturellement avant la migration
Le tube dans le gosier peu paraître barbare mais si on regarde comment les parents nourrissent leurs petits, c'est pareil !
Aucune douleur et moi aussi j'ai été dans des fermes où les oies faisaient la queue pour aller au gavage
Surtout que c'est pas de la merde ce qu'on leur donne
Maintenant si on compare ça au poulet de batterie américain élevé aux hormones
Tant au niveau du goût que de l'éthique, je préfère manger du foie gras any Day !
Next to my house, there was a little foie gras producer, and every day when the bell rang, all the geese and ducks ran across the meadow then wait to be "fed" at the entrance of the barn... It was quite fun to watch 😀
So those who think that geese and duck are "tortured" never really saw how it is in reality.
It depends of the producer, if it's a supermarket big brand, it won't be that joyful. But if you buy to a small producer, it's normally like that. But, hey! Let the picky brats not trying, there'll be more for us.
@@ZeChADPKon est bien d accord... J ai dis a un fermier américain ici qui était contre, que ce n est pas de la torture animale
Took the mrs out last night to a very fancy, very expensive French restaurant.
The lady on the next table to us had a combo of Frogs legs and chicken breast. But she had a fantastic personality.....
You can't guess how good this food taste if you don't taste it before, beleive me
@4:15 Quiche Lorraine is made of : tart crust + flan like filling (egg+milk/cream) which has gruyère/emmental cheese and bacon bits in it (which makes it "Lorraine"), but you can have whatever you like in a Quiche.
Il est hors de question de croire que la quiche Lorraine comporte du fromage. D autres quiches, oui, mais pas en Lorraine.
9:29 this is actually la petite france in strasbourg, it's beautifull and there's a lot of great restaurants there (it's basically the most touristic part of strasbourg though)
Also regarding snails, they don't really taste like anything, the only thing you actually test is the butter and parsley, the snail just adds texture
This video is so Paris-centered, you'd be missing out on so many amazing things if you only tried what he talked about it this one. If you ever hop to France, don't stay in Paris, travel around.
I'm so glad i see photos from my region (Alsace and Strasbourg) The Cathedral is amazing and so is the "square" except it's not the best restaurant you usually find in these places.
frog legs are delicious, with a garlic sauce.. nice starter of a meal
i had frogs legs once, they were served in a white Pernod sauce - a bit like chicken meat to look at, but tougher to chew - very nice
@@stevesoutar3405 exactly, it’s a bit like chicken meat, right
You can see how the kids love it hehe :) !
I could comment on this for ages about the snails, the frog legs etc... but lets just say he is not "of the bat".
But one thing I can tell you for sure (when you talked about the placebo effect of eating baguette in france).
I live in Luxembourg (bordering France)... here we have industrial bread (made in factories that kind of respect the real thing... not like big brands etc... you would probably call it super fresh hehe because at your scalle, they are small factories).
The bread in France is really antoher thing when you go to a real bakery. They do their bread at 4 am to get it still hot and ready for the day and usually they do a second round during the day.
They do not sell the bread they made the day the next day because it is already "spoiled" (meaning not up to the quality).
We have american bread to in those dumb looking industrial slices that you have in plastic bags that can be good for I don't know two weeks or so... disgusting bread with so much sugar that appart from the english, we just use it for making toasts for the kids (and apparently, here we put much less sugar in "this" than in the US)
Merci pour votre honnêteté, même si je ne connais pas du tout le pain Luxembourgeois.
Fries hit differently in Belgium and northern France because they are not cooked in oil but in beef fat.
And in the Southwest of France, fries are cooked with duck fat
We go for "Frites" and not "French fries", because in France we don't like generic names, we like to make names and also we don't really like to put the word "French" in our dish because we as French know they are French, but we can have some precision by saying the region in the name of the dish like "Poulet de Bresse à la crème" which mean "Bresse cream chicken", Bresse being a very small region in east France (but known to have the best chicken in the world).
For the Croque Monsieur, the recipe can variate, and this one might be the most known but is really not the best at all.
9:00 , European countries are way older than the US, so our countries were built way before the first cars appears. The US started to build their first cities when there already were horse-drawn carriages, so you've built your cities to facilitate the use of those and you had way more space because you had not many buildings, while we in Europe only accomodates our streets with roads we added later.
And only one more add to my comment : if you want to eat well in France, go anywhere but Paris. In Paris, you may find a bit of every part of french cuisine, but, it's not that good, it's expensive and there is parisians (this last one is a joke). For example, if you want to eat duck, go in the south west in Bordeaux, if you want Crêpes or Quiche then go to Bretagne or Normandie, if you want Fondue go to Savoie, if you want Escargots go to Bourgogne, if you want any type of chicken go to Bresse or to Lyon, and it goes on and on. Paris does not have a lot of good specialities besides Macarons and is not a great place to eat. People who say Paris is the best place to eat are just delusional and are just biased because of the "parisian culture" the world believe to know because of movies. France has more to offer than Paris.
Good day ;)
escargot taste earthy because they are snails living in the soil , but the butter garlic parlsey sauce cover the taste and the sauce is delicious AF
oui en fait, dans l'escargot c'est la sauce qui fait tout
normally they don't taste that earthy if you give them some aromatic aromatic herbs for a few days before putting them to fast for a week.
but yeah the taste come mostly from the sauce they are cooked with.
@@germainmozetimagine l escargot sans rien....ce serait infame
Vous racontez des conneries
It's like everywhere in the world, there are good things in France made by craftsmen and other unscrupulous craftsmen and it's industrial.... Certain very simple recipes can be made in the USA without problem, such as a quiche Lorraine.
the freeze frame on the photo, it's my city. Strasbourg it looks like
As someone working in winery in France it is always a pleasure to see people Talking good about our wines but i would say that an entire video is needed to talk about it because we have so much different types of wines and with with whole lot a flavors in all of the regions of France.
Still a great video though.
TY for this.
Tu veux surement dire 40 vidéos consacrées à cela tellement il y a de choses à dire sur le vin Français même d'un seul vignoble ^^
@@thesilencer8074 ouais j’avoue que juste une vidéo ça fait peu XD
The city you like at 09:00 is Strasbourg. ("Petite France" place)
2:06 Fun fact : "french fries" were actually first "invented" (cooked) in belgium in the 16th century.
They are not french but belgian, the french never go out of their way to point that out of course.
American soldiers stationed in Belgium were first introduced to French fries during World War I. As the official language of the Belgian army was French, soldiers nicknamed the delicious fried potatoes “French fries." The name stuck, and decades later we're still giving credit to the wrong country.
that's not a fact, it's a guess, nobody knows for sure the origin.
A rump or flank steak, which you would not attempt elsewhere, are prepared to perfection in France.
fois gras is NOT paté , you don't spread it on bread , you must enjoy the soft foamy texture and eat it with champagne or white wine
@@RemplacementTV or a montbasiacq
Voir une confiture d'oignons ou de figues.
@@veroniquesil7750c est super bon ça la confiotte d oignon...
Escargots do not taste like sea food. Actually it tastes like earth. All the taste comes from the butter sauce.
Fries may seem strange beacause they are home made. Fried two times in beef grease. Simply incredible.
And fries are from Belgium actually.
I feel sorry for you that you have to watch these clips around the world and not get the chance (like we do) hop on a train, travel for a few hours and enjoy a lovely meal in another country and perhaps have your next meal in a total other country. Hope you get more chances to do so.
NOTE: from a Dutch perspctive.
(side note if it sounds condescending, it's not our intention, we really do feel sorry for you guys but not in a mean way, more like in a "come and stuff your face" kinda way)
4:08 "Cheese and ham" that is Parisian Quiche.
The quiche lorraine is ham/lardon, eggs, cream only.
I never understood what’s the hit of American people with French onion soup ? It is just a normal, old fashion dish in France
We mostly eat it during weddings
the word "French" in "French fries" has originally nothing to do with France, I think its some kind of Irish-English word that refers to the way the potatoes are cut but this is not about the country France.
Une tuerie? la souris d'agneau au miel et romarin.
L'un des desserts de mon département le pain de Modane, pâte à brioche, crème pâtissière, fruits confits, et dessus? amandes effilées ou tarte à la myrtille, mon boulanger fait des éclairs à la myrtille avec un glaçage violet ( jus de myrtilles) sur le dessus. Le saint Genix, brioche avec des pralines aux amandes.
these videos always present somewhat the same menus. I'm French and for me the best are beef bourguignon and coq au vin.... it's delicious... really delicious. for those without meat, there is (always according to my tastes) gratin dauphinois and quenelles de lyon.
Pas la quiche lorraine, le pâté lorrain !!!! You absolutely need to go on the Pâté lorrain trust me it's a banger. Chesse and wine, classic advice : munster some of caraway seeds, and white wine, gewürstraminer ;) closed eyes ;)
Come in our country you'r welcome ;)
I'm a french Chef and i do my work just for the pleasure to see people enjoy a good moments ;)
Love from France !
some croissants are made with margarine (vegetable oil butter instead of cow milk) mostly because it's cheaper but it doesn't taste as good as a real buttery croissant
Snails do not really have taste, all the flavor come from the "sauce".
French fries are called "pomme de terre frites" or "pomme frites" (potatoes fried) who become just "frites" (Fried).
About Onion, we got a song, just for this (th-cam.com/video/YE70jrhOrjk/w-d-xo.html)
The "croque monsieur" was called just "Croque" (crunch) and the waiter was asking you "un croque, monsieur ?" (A croque, mister ?). So with the time it become "croque monsieur"
The Quiche Lorain (Lorain quiche) is a savory tart made from shortcrust pastry or puff pastry, migaine (eggs, crème fraîche) and bacon.
And yes, coissant have ever butter in it, a LOT of butter.
For the "Foie gras" (fat liver), we do not "torture" the geeses. Geese also gorge themselves in nature, before beginning their migration. It look like horrible way to "feed" them, but they are not hurt when we do by this way.
Quiche lorraine; croissants sans beurre = margarine; ça existe aussi.
@@frankfertier34 Tu as absolument raison, mais c'est bien moins bon, à la fois le goût est moins bon et la margarine n'est pas non plus aussi bonne que ça pour la santé (c'est un substitue). Dans la cuisine en général, il vaut toujours mieux utiliser du beurre (moins de beurre si tu veux que ça soit moins gras) mais utilise de préférence du beurre. Le gras dans la cuisine se charge de capter et transporter les saveurs dans les aliments.
On utilise même cette propriété dans la parfumerie pour récolté les odeurs et les concentrer, ce qui donne du parfum.
Le beurre cuit à une température inférieur à la température de l'huile, ça te permet de cuire avec des températures plus basse.
Un exemple simple, quand tu fais un œuf au plat, tu beurre ta poêle, tu casse ton œuf, puis tu sale et tu poivre ?
Faite la même chose, mais sale le beurre AVANT de casser ton œuf, ainsi le beurre salé va salé l'intérieur de ton œuf.
Les cuisiniers créés des recettes pour le goût, les industriels les changent pour le coût.
McJibbin, If you come to France, try a “croissant chocolat-amandes” (chocolate almond croissant); if it's still warm and crispy, it's supremely better …Slurp! 😋
pas de chocolat pour moi, mais un croissant aux amandes , c'est exceptionnel
@@germainmozet J'apprécie les deux pour ma part.
Plutôt croissant aux amandes ou pain au chocolat aux amandes
@@ChachouLP Ils ont la forme et sont appelés croissants.
Croque monsieur Croque madame Escargots Soupe à l'oignon Boeuf bourguignon Steak frites Cuisse de grenouille Quiche lorraine Cassoulet there's a lot to mention❤❤Quiche Lorraine is an egg pie with ham mushrooms cheese and some veggies🥚🧀🥓🥕🥦but if there are french food I'm always craving for it's the desserts since France is the capital city of pastries❤❤my favs are Paris Brest Île Flottante Profiteroles Éclair and Marquise au chocolat🍰🍫🥧
Quiche lorraine is bacon sticks, eggs, sour cream and nutmeg. No cheese, mushrooms or veggies 🙂
@@a.gachette5019 du bacon? DU LARD MON VIÉ
@@ContronioGinestico en anglais ?
@@a.gachette5019 Lard
He definitely selected a few meals that are, let's say, "typical" of an American tourist in France... He barely scratched the surface of what's available/nice to try, but at least these are easy to find (escargots and frog legs are not that common though... I'm about 40 and have had frog legs only once in my entire life, and escargots maybe once every 3-4 years!). If you travel to any region further though, you'll find many different meals that are typical of these regions. The closer you get to a neighboring country, the more local meals you'll find that are inspired from them (fried food is more common in the north for example, similar to some meals you'd find in the UK... and in the south east, it's more about vegetables and olive oil, sea food etc...). If you travel to France and want to try our food, you HAVE to go further than just Paris. Also FYI, although there's a traditional recipe for the quiche lorraine, in some regions they'll make it with meat and cheese, in others it's more about vegetables, and so on... It's a quick and easy meal that anyone can make, in the family we tend to basically finish things we have left in the fridge by making a quiche lorraine. Croque monsieur is fairly easy to make as well, the little secret is to cover the bread with bechamel sauce for extra flavor. Add an egg on top and you get a croque madame!
Hello, friend, snails don't taste like fish; they taste like snails. 😁I'm French, and I've never eaten frog legs or beef tongue... There are normal French people too...🤣
You are welcome anytime in France. I hope you will have a great experience in our country
Also have crêpes with something other than nutella.
As a french person:
- Frog legs: they taste like bland chicken with nothing much to eat. I'm sure there is people making great ones in some restaurants, but I honestly don't see any hype with those. Just get a good chicken instead.
- Snails: taste like a piece of (relatively disgusting) chewy rubber. The only thing that's divine with those is the garlic butter sauce.
- Foie gras: it's pretty delicious and mostly eaten for christmas/new year as an expensive food, but I honestly feel bad about it and I'm considering going for alternatives. I do understand why people have strong feelings against the force feeding.
You can't really taste the snails, you just get a slightly rubbery texture but all you can taste is Garlic butter(and that's delicious) !
(Traditional) quiche lorraine doesn't have cheese ! Just lardons(bacon)/eggs/cream/milk and some salt/pepper/nutmeg. I like to add some cheese though but some french people would be offended at that 🤐
It doesn't get much better than Duck in southwestern France imo
At 9.02 it's not Paris but Strasbourg, in the east of france, at the border with germany. Many pictures are from differents town, essentialy Paris and Strasbourg
Yes, it is Place du marché Gayot.
From the excellent Rick Steve"s Europe channel, you'll get a taste of more that Paris (and France in general, but it would be too long to list) has to offer in excellent and simple food for a perfect lunch, here: "Paris, France: Lunching on the Seine - Rick Steves’ Europe Travel Guide - Travel Bite"
As for the typical street food, watch this: "We Tried 12 Street Food WHERE LOCALS EAT in Paris (Cheap Eats)" - Les Frenchies, to make your mouth water.
As a french, I highly recommend soupe à l'oignon and magret de canard.
And also cheese, but don't buy one type of cheese you have to buy multiple different ones to get a plateau de fromages and try out.
Quiche Lorraine is very hit or miss, it's unlikely I will like it but when it hits it's terribly delicious.
No aspargus, its leaks.
Croissant is made with butter, if not then its not croissant.
Snails tastes like the sea snails, without the salty hint and the butter is made with garlick ad parsley
To me the most french food are the plates your not getting at restaurant, specialy the long time cooking dishes
Have a look at Blanquette de veau or Boeuf Bourguignon.
And remember Paris is a city that does not reflect all France. Please visit us.
In the country renowned for the finest cuisine in the world, my favourite reactor looks into the camera with a deadpan face and exclaims; "what's French for fries" dude I wet myself !!!!
Cuisine maybe but best food , um, I give that to Italy !
meat is generally much better in france than italy
ces plats sont plus des clichés, en france toutes les regions ont leurs specialités , on entend jamais les americains parler du cassoulet, de la choucroute, la bouillabaise, le welsh, l'andouillette, les tripes, la raclette... pourtant se sont des plats aussi variés que delicieux. Ont parle beaucoup du vin, mais le champagne aussi est francais, quant aux fromages, il me semble avoir vue qu'il existe plus de 1600 variétés
@@exOtikFPS Too much butter , fat ,fatty foods in France not enough tomatoes, herbs and especially olive oil that is present in Italian foods much healthier for you.
@@gregorygant4242 Too much olive oil, who burn at low temperature is not something healthier no, plus, you visibly did not go to south of France because they have a mediterannean diet, eat tomatoes, and the north has a different diet which is more represented in this video.
I'm sorry to say that but Italian food, to be honest Italian food taste really weird, maybe a lot of tomatoes but long-time cooked, maybe you like it but honestly with the saltless and tasteless bread, Italian food in Italy sucks, Italian food in France done loyally with French product is way better lol, meanwhile noone any Italian would probably think the opposite way.
No herbs in France ? Seriously ? most of Italian use like... 3 herbs while French mix a lot of spices.
And I went many times to Italy, I have tried grandmother's and grandfather's food, I even can reproduce some of them because they gave me their recipe and approved themselves or their families, so I know it not too bad
Duck confit, or "confit de canard", is my favourite dish of all time. The meat breaks apart with a spoon, and melts in your mouth. Definitely get this if you go to a restaurant in France, it should be in most menus of French restaurants or bistros, and you won't regret it.
Ok..prove (or probe...i dont know)
Canard sauce poivre ,câpres....
Don't ever say foie gras is pâté to a French person, you will offend most of them.
Escragots taste like nothing mostly. A bit earthy but very discreet.
The garlic and parsley butter going with them is what makes them good 😅
a trip in France or in Italy is the fastest way to take Weight :')
for your information at 9:24 the city in video is not Paris , It's Strasbourg a big city in estern France. if you want to make a trip in France Paris is a good location for museum and building but the True france is not in Paris. take time if you can to Visit cities like Arras, Strasbourg, Colombe la rouge, La rochelle, St Malo, ... there is a plenty of city cool to visit with various landscape and each region as his own plate. Aligot , carbonade Flamande, magret de canard aux peches rotis, Boeuf bourguignon , Flamenkuche....
Enjoy your stay and take time to visit our country :)
just a little point French People from waiter to cashier appreciate if you say Bonjour (Hello) Au revoir (good bye) and Merci (thanks) that's typical french habbit.
rien ne vaux un bon, Kouign-amann
Vive la Bretagne et le Beurre demi sel
Foie gras, bakery stuffs (especially breads, definitely not the same anywhere else) and the duck are my favorite and what I miss the most When I was living abroad. The cannelé is also a must have (When well done… The one from Pierre Hermé is really good). The classic Quiche Lorraine is made of cream, cheese, smocked bacon on a puff crust shape like a tart… The others versions (with vegetables or fishes…) are only called quiches.
This guy is great, so on it with good advice. I am off to Paris next month, can't wait, this has whetted my appetite, yum, yum 😊
You can't beat getting on the Eurostar in London, and getting off in Paris a couple of hours later ❤
🤪👍🙋♀️🇬🇧
Nice opening , "i ate before watching this avoiding torture" 🤣
As a french I will bring a few corrections/precisions :
When you eat Escargots (Snails) the taste you will get is butter and garlic. The snail brings its texture, which is chewy, and only a small part of its actual taste.
There are several ways to prepare a quiche. With broccoli or asparagus, as you said. BUT there is only ONE quiche LORRAINE made with smoked bacon, eggs and shortcrust dough. Some variation may had grated cheese but it is no longer a quiche LORRAINE
Some croissants are made of margarine, which is made of vegetal oil, unlike butter.
In my opinion you went to the right place to get fries as Belgium fries are just better than french ones
As for the rest, I believe that you will find better food by travelling all over the country rather thant staying in Paris. For example, you will have the best crepes in Bretagne (West), the best foie gras and confit de canard in Languedoc-Roussilon Midi Pyrénées (South-West). The best fish and seafood in Bretagne, Normandie (West and North-West) and in the Provence-Alpes-Côte d'Azure (South-East). The best cheese in Bourgogne Franche-Comté (Central East) etc etc. As for the wine/alcohol, every regions as its specialty like Bretagne for Cider, Normandie for Calvados, Bourgogne for Pinot Noir, Aquitaine Limousin Poitou-Charentes for Medoc
TL;DR :
Travel all over France to discover the different specialties of each region.
Escargot tastes like butter and garlic. Without it it's just a chewy blob.
Action Bronson gives huge respect and love for our food !
Always a pleasure to see him eating french food.
At 08:50, that place is in front of a restaurant in Strasbourg called "La Corde à Linge", located in a part of town called "Petite France".
I really enjoy that part of the city.
The photo you liked and posed is at La Corde A linge in Strasbourg, a really good restaurant
To the "confit de canard", I would add the duck breast, which is a very tender meat you grill or cook with a sauce, my personal favourite being balsamic vinegar and honey. Delish! Another delicacy is duck hearts, which you grill briefly and eat with fresh green oignons and a pinch of salt :P
I love my country's food, what can I say?
The egg filling is the most distinctive part of the quiche. Imho the best dish he mentioned is the confit de cuisses de canard (the duck thing, not to be confused with other duck dishes in France, it must be a "confit"). It's truly amazing.
But I think the favorite french dish for most french people is the boeuf bourguignon (I guess you can translate that by "Burgundy beef" ?), which wasn't mentioned. The sauce is fantastic.
Snails and frog legs are good but keep in mind that it's a curiosity food even for French people. Well snails remain relatively common, but frog legs not so much. I'm french I've eaten snails only like 5 times in my life (but I loved it each time), and I never tried frog legs, ever.
I really like your videos and your open-mindedness. I am french, contrary to what everyone thinks, snails are reserved for festive meals and we don't eat them often. The same goes for frogs' legs. I've only eaten it once in my life in a restaurant and it was to taste. These are not our favorite dishes. If you want a quick meal, you have to try the croque-monsieur, croque madame it's delicious. The advices in this video are good, I also really like scallops, you won't be disappointed! I will also add "une raclette" which is a delicious dish with ham, charcuterie, potatoes and raclette cheese that is melted on the spot. It's very good and everyone likes it. I also advise you to go to a pastry shop, there are plenty of good cakes to taste! If you are in Paris, there are pastries from world champions of Pastry, you have to try it, you will not be disappointed!
For raclette, I mean the cheese is melted on the spot at the table. Personally, I also like all fish dishes
Mark wolters' youtube channel is a very good channel with excellent advice
4:44 there is two types of croissant the original called butter croissant and ordinary croissant made with margarine and you can recognize them by the shape if it's curved it's an ordinary otherwise it's a butter croissant
7:00 This is a famous restaurant's dish. They only serve rib steak and fries as main dish, with their signature sauce. Its quite affordable and you can ask for as much extra fries and beef as you want. Simple dish, but the success lies in how well they cook it. Its 100% the best steak fries you'll ever eat
In the bistros, kidneys with Madeira sauce, Macedonian salad with mayonnaise, deviled eggs, lentil savory, cassoulet, etc.😊
Cassoulet? of toulouse or castelnaudary?
They re very differents
As someone who loves seafood? Snails are . . . Similar? Think of a chewier mussel, but one that tastes of butter, garlic and parsley.
They're not bad. I'd order them again, but I'd have to be in the right mood.
I've not tried frogs legs - but I'd like too.
What I can absolutely recommend is Tartare - it's delicious!!
Also? Foie Gras? Delicious
Duck? Absolutely a favourite. Duck is probably one of my favourite meats. Breast or leg - confit or otherwise. Duck is an absolute must try! Cannot recommend it enough.
My go-to when describing snails/escargot to people is a slightly tougher version of a garlic-buttered mushroom. You can get them delivered in the UK (I have some in the chest freezer now, which I really must dig out). Agreed with no notes regarding duck, and make sure you don't cut off the skin (your arteries won't thank you, but your taste buds will).
@@countertony oh yes - the skin makes the duck.
It would be good enough without - but with? Superlative!
If you want to taste every dish that french cusine has to offer, it is simple. Come to France, visit each and every region. But beware, it will take you a few years 😄
Here's common French food I eat several times every week :
- Quenelles
- Quiche made home, with whatever you want even though a Lorrain will kill me if I didn't do it properly
(Those two just outmatched pasta and pizza for me)
- Taboulé
- Paté de canard (Duck's paté ?)
- Nougat
- Croissant
- Pain au chocolat
- Diverse charcuterie
- BAGUETTE (bread is fucking important in a meal)
- Salt butter
- French wine/cerdon (not everyweek tho)
I assure you, without thoses dishes, my life will be less happier. I can't imagine living in another country.
Eating is so important in a life, every meal rythm your day, you need to eat good thing for your body and good thing for your mind.
snails are subtle and earthy. Wonderful.
Jibby what do your tribe eat in New England? I should think beaver 🦫 stew is quite popular.
Wow, I'm amazed how you sound quite proficient about European culture (just watched your Versailles video before this one), that's really a breath of fresh air in the world of reaction videos from the US ! The guy in the original video made some weird choices, the quiche was one of them. I agree with you, it's just a salty tarte, here in France it's usually a very quick made meal, in my family it was a convenient way to use leftovers (especially chicken meat or vegetables that are getting a bit old). You can make a quiche with pretty much everything, it's nourishing and doesn't look like the food from the day before, which is a good thing with picky kids.
5:18 I think you wouldn't have been able to pass the customs with it.
7:07 Obviouly if you extract the excess oil, it atste better, then depending on what was used to fry them ( i suggest beef fat if you live in a country with good health and safety laws for cattle breeding ( sorry man not in the USA )) it become even better.
8:27 There are also tourists traps.
8:54 looks like Colmar.
He forgot Cassoulet another staple of French food ( Castelnaudary recipe obviously ).
The best is "le sandre au beurre blanc" a delicious river fish with a divine sauce 😭
I've always loved escargots. And you are right with the seafood comparison. Escargots do have big similarities with mussles.
Frog legs are delicious too. It's a bit difficult to get them here in Austria but as I live in Vienna it's not far to Hungary where they still serve them in some restaurants.
By the way the French name of fries is "pommes frites" (ponounced "pomm freet").
Your not over-reacting, thats pleasfull. Please try "magret de canard rosé with cèpes" if you come. That's an exceptionnal french meal.
The UK is getting better at eating outside in the summer but the weather is so unpredictable that it’s very difficult. We have ‘beer gardens’ at pubs and restaurants that are open when the sun is shining otherwise you’re inside. I love France and have been over 40+ times as my family own property there. You can’t beat French food in France 🇫🇷 ❤ . My favourites go to foods are
Traditional Baguettes - not the plain ones but the crustier airy ones and Pain De CAMPAGNE (country bread) made in the traditional style
French cheese - Camembert, Brie and Comte
Crepes - the sweet kind with buerre et Sucre (butter and sugar)
Galettes - savoury crepes with country ham and melted cheese
Fresh Mussels and langoustines (huge prawns)
Fresh Lobster just grilled with butter
French onion soup (obvs)
Lamb cooked rare over an open fire with frites was one of the best meals I’ve ever had - it was so simple but so tasty and delicious at the same time.
All bakery tartes with pears, strawberries and Crème Pâtissière (French vanilla custard), the cakes are amazing and I always start my day with a freshly made pain au chocolate and a coffee in the sunshine… We started going to France when I was 6 years old and I’m now 48, we rarely miss a year. I’ve been to Switzerland, Spain, Germany, Belgium and Holland as well. I live in Wales 🏴 so we’ve holidayed in Snowdonia and Pembrokeshire in Wales, Scotland in St Andrews (but travelled all across Scotland) and Southampton and Portsmouth (to visit the historic Dockyards), Cornwall and Devon. I have family from Watford just outside London so I’ve been there many times.
en France nous avons la meilleur nourriture au monde
et la meilleur ortografe aussi.
What makes a croissant is the shape, like a crescent you know ^^
Also I would add bœuf bourguignon or beef burgundy
It's a must try really if you ever come to France
About foie gras, it's really an American misconception that geese are being poorly treated, chickens in America are treated a lot worse yet we never hear complaints about it
Here it's mostly free range farm and you have to know that geese are migratory birds so they would naturally overfeed before migration to pack enough for the travel
It might seems cruel seeing a human put a tube in the throat of a goose but it's not harmful for them and trust me I've been in those farms multiple times and geese actually wait in line to get fed, it's not even that different from how birds act in the wild naturally and how parents feed their baby birds
at 4:20 ... Sorry but it is not a "Pain au chocolat" but a "Pain Suisse".
Bonjour, some details from a French woman. Snails are not a dish that is eaten often, specially in the Paris region but rather during the end of the year celebrations. The snail itself doesn't have much flavor, the consistency is rubbery like squid. What makes it delicious is the preparation made from parsley and garlic called "snail butter" or "Beurre d'escargot" in french. But be careful, it's like fish, the product must be very fresh. Frog legs are a kind of myth. Few people eat it but they are rarely found in supermarkets. I'm in my fifties and I've never eaten it or seen it on sales. Bonne journée
I'm French too, several decades of adulthood, and like you I've never eaten or even seen on sales any frog leg. It's still a true dish, but it's so uncommon that you're right to say that it's almost a myth.
Parce que vous n'êtes pas dans la bonne région probablement. Le bon coin pour en trouver au restaurant ou dans les supermarchés, c'est l'ain (Bourg-en-bresse) ou du côté de Lyon. Ce n'est effectivement pas trop une spécialité dans ma région d'origine (Bretagne), et je n'en ai jamais vu quand j'habitais en PACA.
@@Josian-ps7fb en bourgogne ils en vendent partout, je suis pas fan des cuisses de grenouilles mais c'est courant et cher pour la quantité de viande
At 2.55 this town is called Colmar
I lived here for 15 years
Beautifull little alsacian city
Il n'est nul besoin d'aller juste à Paris pour gouter toutes ces merveilles,Paris n'est pas la France, allez dans nos régions, chacune d'elles vous apportera du bonheur gustatif, les bouchons de Lyon, les lentilles, fromages viande du massif central, la choucroute d'Alsace.etc....
De plus en allant directement sur les lieux de productions vous paierez beaucoup moins cher qu'à Paris.
Mon pays vaut le détour.
Une petite astuce pour la farce d'escargot qui m'a été transmise par ma maman,
Il faut prendre du beurre demi-sel de Normandie,
Quand vous mixez l'ail et le persil , ajoutez un tranche de jambon blanc, cela permet à la farce de mieux tenir à la cuisson et de pouvoir en récupérer à la fourchette et mettre sur du pain, ne pas oublier de saucer le beurre.
french here, took me 25 years to try escargots (snails) because well... snails.
What a waste of 25 years, that was amazing
Steaks, before being chopped and put into hamburgers, look like this. It's firmer, it retains the taste better. When cooking, this allows you to have a firm, grilled surface and a soft interior.
What makes a croissant a croissant is the shape. Croissant literally means crescent.
Forget the classic "croque-monsieur" and just replace the industrial sandwich bread with a good "croissant au beurre", it's a whole different world 🤤.
as a french, let me help you here about the tastes...
snail: most of time, snail have almost no taste... yep, what you taste is the "sauce" wich is very buttery with a strong parsil flavor.
frog legs: it taste like a chicken and a fish had a some illegitimate children with a strong muddy taste.
You should watch the video about Strasbourg of which he has shown extracts in this one. It’s french culture influenced by Germany it’s very unique
Hi!
Your feeling at 5:07 is cute, but you have to keep in mind that, in France, US bread would be classified as cake because of all the sugar in it. In France, our bread doesn't have that much sugar, so the taste would be pretty different anyway! :D
(and yes, we call "french fries" only "frites" (pronounce it with the "e" of the word "to be") as they are not even... French...)
Some takes
For the quiche, kinda, but with egg "appareil" (egg milk cream and some muscade) that you pour atop the ingredients
Croissant with butter the norm ? Yes but some are with margarine (kinda forgot which but to tell one from the other : one is supposed to be straight, the other in a quarter moon shape)
Wasn't told about the crêpes and galettes
Galette are with buckwheat so gluten free, but unfortunately all flour sold in market have traces of gluten mentioned on the package. So even though they don't have gluten, be careful if you're allergie to gluten. (Great for gluten intolerance though)