Croissant, Snails, Baguette, Beef Burgundy: What I Learned about French Food in Paris
ฝัง
- เผยแพร่เมื่อ 12 ก.ย. 2019
- I embark on a Paris food tour to taste a real French Croissant, Baguette and eat snails and Boeuf Bourguignon in a real Parisian bistro! Don't miss out on my Beef Burgundy recipe at the end.
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► Boeuf Bourguignon Recipe
1,5 Tbsp olive oil
150g lean bacon
750g beef, stew meat
1 large white onion
2 cloves of garlic
1-2 carrots, in chunks
2 bay leaves
2 sprigs of thyme
2 sprigs of parsley
1 bottle burgundy red wine (or any Pinot Noir)
salt & pepper to taste
7-8 button mushrooms, halved
3-4 very small onions, halved
2 Tbsp olive oil
1 Tbsp butter
1 sprig of thyme
salt, pepper
500g baby potatoes, steamed
for finishing:
1 sprig of thyme
1 clove of garlic
1 Tbsp butter
finely chopped parsley
► MY NAME IS ANDONG
Food is so powerful in bringing cultures together - something I learned when I lived in China. So let's travel, eat, cook, and learn from each other! I am a filmmaker from Berlin, Germany and make weekly videos about cooking and food culture.
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/ mynameisandong - แนวปฏิบัติและการใช้ชีวิต
wait, what? you met with alex french guy cooking, and we don't get a crossover episode?
I love cooking channels that go beyond "Let's cook a dish" to "Let's tell a story." And you are on point, Andong! Keep up the great story telling!
If you want spanish food recommendations in Madrid, just tell me.
QuantumFracture you can tell us all 👍🏻😂
Forget spanish food! Go catalan! #barcelona
@@NKKBerlin forget Catalan. Go Valènciano
@@bokjuuu What kind of specialties could he eat there? Beside of oranges?
@@bokjuuu JUST DO IT ALL
"et boum c'est le choc" pretty much only german students who took french in school will get it :D
Arthur est un perroquet!
le magnètophone de Marcel ne marche *PAS* !
I don't get it 😂
@@djlondon7956 it's from the Decouvertes text books.
@@djlondon7956 these are just some phrases from the schoolbook for french.
You're never stale always there with some fresh and surprising.
I love their food reactions:
09:31 goes full mark Wiens
09:42 reacts like real human being
😂
The quality of your videos is simply amazing! I really appreciate all the work you put into them. Plus you have such a winning personality!
et boum, c'est le choc :D Arthur der alte perroquet
Aaaaah... This video makes me happy!
Seeying you enjoy things I take for granted is really nice.
Msg in stews is 👌
I validate the choice of the baguette at Utopie Bakery. They make an amazing black baguette, with charcoal. Unbelievable! 🇫🇷
"I validate" mdrr
I make this all the time. It's so delicious I love the tenderness of the beef the richness of the broth, it is eye rolling decadence in a bowl. Congratulations on your first French dish. It looks heavily!
Such production value, much wow. Loved the shots of Paris (and of the food 🙏)
As usual Andong, love the video. Great vibes, energy, editing is great, and the content is super interesting!
You sound like any German who tries to speak French: great.
We have the same sounds in our languages, I can tell.
Glad you liked the food there!
Thats because my boy is grown here in germany 🤙
But he is russian.
It's me :-] His Patents are russian, he grew up in Germany as he has no accent whatsoever in German
@@UniCorn-vq1xo Well, he's Russian by nationality. And he speaks Russian without an accent too. But of course you're right, Germany is his home.
A russian guy grown up in germany, Studied in China? But speaks chinese fluently
Super geiles Rezept, danke Andong!
Und vor allem habe ich noch die letzten Kartoffeln aus dem Garten geerntet und gesteamt.
Was fuer ein Unterschied - wieder was gelernt. :)
If she looks at a shot of garlic butter and says "are we doing this," you got a keeper
Momo Munsta hell yeah!
OMG just tried the recipe! Really delicious! Thanks so much!
Been watching your videos a lot lately, you've given me really cool ideas for cooking, love quality and the storys keep it up!!😁
one of my favourite dishes to make back in cullinary school
Boeuf Bourguignon/Coq au vin (same stew, different meat) really are huge crowd pleasers and super, super easy.
The only thing missing from Andong's recipe was the tomato pure - which I add to the onion/garlic mix and fry a little before adding the wine.
Oh, and a teaspoon of dried mixed herbs works perfectly well.
One of the best food channels! amazing video (:
i said this before and ima say it again, i’ve been watching your amazing content since 30k subs and now u gotta 100k subs your still so fucking underrated, love your editing style and your passion for food. please keep up the good work man
I dieeed laughing at the ”oui monsieur” 🤣🤣🤣🤣
This is is so far the funniest video you made bro good job 🤣
In Spain we have a similary dish called Carrillada. Next time a I recommend you to put a little bit of sugar to regulate the wine
acidity. Love from Seville!!!
I already wached this video nearly ten times. I love your style of cooking. Grüße aus NRW!
Enchanté 🥐, Enchanté 🍲... Yes, my sentiments exactly!
Hunger!! 😍
I am totally loving you running up to a bench where you have your camera set up. It's a very "signature" type of thing, and it really suits your style. :)
Honestly your french pronounciation is on point!
You and your MSG... I've bought a bag of it, and I'm adding it left and right to my dishes. But according to your recommendation: moderation is the key. You are absolutely right. It can't improve bad food, but it will make good food better.
Back to topic: as always, great video. Will try that one for sure.
Love your videos! Very inspiring and fun :) and your charming and clear on camera! Wonderful
Just seeing the upload notification makes me hungry.
Editing is on point!
Bouef bourginon, coq au vin and steak and ale pie with puff pastry are my 3 favourite meals in the world. I just love that deep, rich savoury flavour.
Your titles are getting as intense as your videos (AND I'M LOVING IT!!)
In Catalunya we do something similar, we batter the meat in flour before frying it. It thickens the sauce
The restaurant someone recommend “bouillon pigalle” would have been perfect for you. You can get a lot of French meals in good quality
I hope to do the same soon! Awesome vid man!!!
this kind of dish is so much better cooked at home, and even better reheated some days later !
omg finally my favorite dish!
Great episode, and great recipe as always I love the dedication you show for the dishes and products. The th in thyme is pronounced just t btw.
I hear this whispered "enchanté", i instantly want to marry a french woman
I dont like foodies n shit but tjis guy does this with so much originality in his reactions that i really enjoy these videos. Keep up the good stuff my dude
Wow! Great job! A couple of quick tips: in any braised French dish, you can wait for the flour. Right when you are about to reduce the sauce, take some flour and equal amount of butter. Work the butter into the flour so that you get something like a pie dough. This is called beurre manié. Because you incorporate the fat into the starch, it will thicken immediately like a roux. The second tip is that instead of the MSG, you can add just a bit of grated tomato. Tomato is chock full of umami. Just like the MSG, you don't need much -- definitely not enough to taste it. You can add it any time, but I tend to add it with the wine so that it cooks down.
more, more, more! keep it on
You have some pretty fine accent my friend. Also, great video, I feel proud to be parisian after seeing how much you liked our food!
Lovely food. Lovely couple. Thumbs up.
Incredible.
Bistn guter Koch, macht spass dir zuzuschauen. Niicee
great video!
love Bœuf Bourguignon and love cooking it. I use beef shoulder, which has tendons that turn into gelatin after 4 hours of braising, so tasty :-)
Tolles Video, ❤️😂 gleich versuchen nachzumachen
Damn I missed the announcement about you going to Paris. Hope you had a great time visiting us anyway!
andong, either you have the world's best microphone on location, or you're REALLY good at ADR. it's pretty impressive either way.
Baguette and Hummus
OMG YES!!!!
This guy talks 100 miles per hour but love his enthusiasm. Thumbs up and subscribed.
Enchanteeeee !
Hey andong i think you forgot to start with a classic mirepoix.
Also a trick from classic chefs for the Bourguignon is to finish the sauce with a square or dark chocolate it gives a lot of depth to the sauce and help make it glossy.
Love your vidéos
l'as du fallafel has the best falafel i ever ate in my life, so understandable that you got a bunch of recommendations for it
Good that you always pushing your boundaries Andong,
Great chanel, loved the russian cousine though
Blessings
does he speak every language in the world
Apparently. So annoying 🤣
Not French
Ultra polyglot
@@tatyana137 his French is really good though
Once you learn a few languages pronunciation is easier to get...
Verdammt... jetzt hab ich wieder Hunger auf Schnecken...
Danke Andong.
I will share my secret ingredient in my Bœuf Bourguignon -> “beef soup bones”. They will enrich the gravy. I use wine from Bordeaux. I really enjoy your videos.
French tacos it's basically a wrap with different stuff meat/veggies , cheese sauce and fries . Everything wrapped and slightly tosted 😍. It's really good... And heavy. Best thing after a night out.
Ta vidéo m'a enchanté!!!!
En revanche, ton bourguignon je ne suis vraiment pas sûr de ta recette....
In did, you really have a great french accent !
Next time maybe come in Toulouse, we have nice food outta here ! ;)
Geiles Video! Gefällt mir sehr gut. 🤩💪🏽
You're a good seller Andong.
Wonderful! BTW, I toss the meat pieces in flour before browning and this thickens the sauce.
I like to do shortrib, and also i like to cook this in a dutch oven because its one of the great dutch oven dishes you can cook outside when youre fishing overnight. I also (untraditionally) like to put some Gnocchi in there once its almost done to thicken the sauce a bit and have some extra carbs
About the falafel, there's a big rivalty between two falafel places in the marais, l'as du falafel and another one, so legit recommendation 😅
Oh man, Andong. I was *this* close to turning off this video when you were showing us that croissant, it made me so jealous. You can't just flaunt buttery flaky pastry like that in front of us. 😂
that's a very good pronounciation!
congrats!
Totally should have gone with a bouillabaisse...🙂 fantastic stuff.
I spent two weeks in Paris on business, taking the métro to Maisons Alfort daily. The MOST memorable experience was getting up every morning and getting three freshly made croissants, then going to McDonald's for a large cup of French Roast and eating my breakfast on the train. The boulangerie where I got my croissants had no idea I was American, and it was as romantic an experience as I have ever experienced outside of a bedroom.
It's pretty clear enthusiasm is spreaded very unevenly in your relationship^^
guys, just take a page out of andong's book. great cook, sympathetic, multilingual, gorgeous girlfriend (probably hence the aforementioned points), travelling all over the world, eating great food. you're living quite the life, sensei!
Aformationed? English Degree on youtube? That could only be because it's Andong's channel
YUMMMMM
Super accent! “Bœuf Bourguignon” perfect :)
Pas vraiment. Mais pas mal .
If you are still in Paris, you might try French Onion Soup. In France, its probably really lovely!
Looking around online, the best French Onion Soup is rumored to be served at a restaurant called Flottes at 2 Rue Cambon.
I’d love to hear your assessment of their version of this classic savory French soup!
"what is a french tacos?"
oh boy, that should be an entire other adventure for you, and i think you would love it
I need to cook this
mein metzgerherz geht auf. wunderschön
I you ever travel Marrakech, try the Fatet Batinjane in the Naranj, I promise you’ll love it
Lovely video Andong, but I must say the French way (in my expérience) to eat a baguette is always to start by tearing off le crouton (the tip, the best part of the baguette) !
I would add that in my own expérience we call it a "quignon". I come from South France, btw, and I think the difference really is geographical 😂
I know it's an old video, but
We are doing the dish from time to time with my fathers, and there are a few things we can add to make the dish better:
First, just after browning the beef and deglacing the whole thing, add few tablespoons of weat, it will make a much heavier gravy and that's golden
Secondly, we use specific beef cuts: the beef tail is really really nice for the taste of the bouillon (the "stock"), it isn't the best part to eat but it's wonders for the taste. To eat, we mostly use the beef cheek, the "paleron" or the "gite" (google it, I can't explain in english the french cuts) x). The most important thing is that it's full of gelatinous meet. It's also the case for the pot au feu (from Paris) or tye carbonnade (North of France, with beer). Finally, cook the bacon (the lardons, which are thin matches size pieces of bacon) in the same pot as the small onions and the mushrooms, the sauce you obtain is even more incredible and the most umami flavored thing ever in french cuisine ^^.
Verdammt das sieht so gut aus
You should have really tried the "french tacoS", it's art
I miss baguette so much. Even cheap ones the regular local bakery were soooo good.
"Give it a pass" is a turn of phrase in English that means "When my turn comes I'll pass," not "I give it a passing grade." I definitely wouldn't give that baguette a pass, and that croissant made me drool as I watched it flake apart as you ate it, summoning all those birds.
That whisper oh
I miss Paris!!
a meal who used to be comon in the past is the "coq au vin" yeah you guessed it its rooster and wine :P just so good
if you like the kräuterbutter, but didnt like the snail part. try putting tiny bits of beef filet into those cups. together with fresh baguette its magnifique
Ta prononciation française est très bonne
Your French prononciation is so good, your girl friend did a great job showing you. Lol
Watching a year later I would have recommended croissant,(which Im glad you picked too) then I would do categories cheeses, wines and desserts but my favorite would be bouillabaisse and the escargot.
I think i keep putting off french cuisine cause it sounds so familiar flavor wise, im sure its amazing but amazing doesnt intrigue me as much as novelty, some day ill get around to it...
*enchanté*
You must start the baguette from the crunchy tip, not breaking it in half in the middle! Bonus points for eating that first piece while walking on the street, remainder of the baguette snugly tucked under your arm.
Á la tour Montaparnasse, Julien a raté le virage. Boum, c'est le choc! Sind wir nicht alle ein bisschen Découvertes Opféres... et plus, Danke für das Video, jetzt muss ich den Creuset wieder rausholen!