This new series you have going has such "viral" potential. Who doesn't love masters of their craft, sharing that with other masters within the same field, but different culture. Never stop with this series, for REAL!
This is already a thing on French TH-camrs. Louis-San is one of the largest one's. French (halfu) man, half Japanese. He brings french professionals directly to Japan and brings regular Japanese to France. Quite interesting and hilarious.
@@Benjamin0422 oKAY; so you may have mistranslated on purpose.BUT IT IS WHAT iS WRITTEN IN THE SUBTITLES OF THE VIDEO; NOT SO SWEET; Because indeed "not so sweet" is praise ! It's a heart attack and possibly diabetis waiting to happen but you won't feel a thing coming, promise ! 🤣 I'm not shouting, it's like quote unquote from the video. You were right. Feel free to teach me how to switch characters on youtube or I'll toot my horn and warn you in all Caps. I wouldn't mind a mommy's helper. I don't mind being awkward. You may give me a link to pointers (you do have parents ??)
Plus most people eat a Kouign-aman lukewarm or hot or are idiots, neither should it represent a french panel. Dough+ butter+sugar,fold unfold twice is NOT Pastries and hardly tradition. Once again, closer to "Danishes". It's a kind of cake, now cookie (some make it individual like your host) from Britanny, the North-west part of France. Also adamant about its own culture, which isn't french. The Paris Brest (Brest is in Brittany) is french pâtisserie with Praliné and Butter (Brittany is all about butter everywhere) . Some AWFUL english recipes use cream : just not done ! But a Paris-Brest is french pâtisserie. As WE undertand it. Charlottes, tartelelettes (more complicated than pies..) Many sinful things. They usually come in small quantities in France or layers, but not many. No Devil's Food cake.
My grandfather was a pastry chef and chocolatier in northern France. He always said "Cooking is throwing stuff in measured by what feels right. Pastry is precise chemistry."
You can't really miss a stew if you're not accurate. But a pastry will be a disaster if you have the wrong quantity, the wrong temperature or the wrong timing.
Part of what's presented as french (like croissants) are more "Danishes" in english, pastries are indeed painfully precise. Only a chef can alter a recipe without falling on his nose.
@@78alJ0vle No French chef would find it the least strange. There is an instinct to cooking, but learning pâtisserie (pastries) curbs your enthousiasm and rewards exactitude. Which an engineer will understand, an average American may not. I was sooo pleased with the series "lessons in Chemestry" , set in the early 50s where the heroin female lab tech worth any doctorate male uses her passion for cooking to host a TVshow after her life crumbles (dead fiancé, stolen research). Part of cooking is indeed chemestry, which is explained and exact, part depends on your nose and creativity +experience (grandma's way)
You can tell Ben over here is enjoying his time there and learning and taking in as much knowledge as possible, just like the old saying goes "活到老，学到老“, literally meaning "Living until old, learing until old". Great video!
My cooking teacher said french pastries is the dessert of the world, and i couldn't agree more. It is like a religion to them, i'd love to go there one day
I really enjoy this series of 2 bakers sharing their knowledge - baking has became their common “language” It is also interesting and joyful to see how they appreciate and celebrate the difference of their products
Hey French here ! that's so cool to make them taste "simple" things of our daily life. I do hope they, and you too by the way, could travel across France and discover all of the local pastry hide across the countryside... ! (In my village they made pastry call "Croquant de Cordes". ! hope you could get from here to all what around from south to north !!!)
Don't lose a minute more with americans than you would with PEOPLE, tourists who actually care for our regions You may think CIA and the like exist only on TV and couldn' t care less about villages. just the opposite. Cameras are all around paris.
@@koji8872 It doesn't, you're just used to English and not to French. rough 'uff' plough 'ow' through 'oo' hiccough 'up' cough 'off' thought 'aw' lough 'och' though 'oh'
Martial and Ben both have 30 years of experience and they seem to be on the same page for a lot of things. Amazing. Will never get sick of this series. Please keep it going!
Et oui le beurre Là où je bosse beurre du Poitou au top Mais la rolls du beurre avec lequel je bosse c’est le beurre finlandais, qui ferait bronzer un breton en moins de deux minutes
As someone who is Chinese-American, I’ve had Hong Kong style pastries more often throughout my life because how common it is in Southern California; the vast variety of delectable options in their menus is also something I am grateful for along with the fact that it is affordable, easy to purchase in bulk when snacks are needed for a road trip. However, with *genuine* French pastries, I’ve had rare but unforgettable experiences. This is how French baking sets it apart from the rest of the world, their standards have been well-maintained and I appreciate the integrity of their pastry guild for that. Of course, both cultures of baking serves different people and for different purposes…bakers from both cultures excel in their field and continue to provide their respective communities with bread we enjoy, I think that is something to be proud of for these bakers. Edit: Also, can we talk about Mexican pastries? I think that culture of baking is slept on pretty heavily here in the states, those bakers deserve more recognition from folks besides those that are ethnically Mexican. I especially enjoy the Concha as much as the Hong Kong “pineapple” bun for obvious reasons.
No way to ever purchase french pastries "in bulk". Even in France, you duly prepare for weddings and such and often like very often, the "extras" are handpicked by the baker, not the host. We still have qualified waiters in France. for those who watched the 2nd season of "THe Bear" about opening a restaurant aiming for a star, it should be familiar that you train people. That training is not done in 5 mn in France. It's rather old-school, but most people working in this industry and correctly paid are top-notch "old-timers". But even so, there is a pride in service that can't be bought with tips learning on the job. You hire a baker here you'd better listen to his high standards even with young people carrying his babies.
@ Oh no I completely understand, the times I purchased French pastries were never in bulk…3-5 menu items at most. But, that is not the case for Hong Kong pastries…especially for the 85 Degree cafe franchise, people go out the door with stacks of boxes full of bread. It’s amazing in its own right, but the bakeries that serve genuine French pastries are second to none in terms of quality.
@@Tax_Collector01 Some places in France, in large enough towns specialise in "brioches", which are cheap and easy to bake and really sell well if it's good quality and you keep them coming fresh from the oven. It's as close to "in bulk" as it gets and number of associations come to collect whatever can't be sold before closing time. Their reputation relies on top-notch products. But it's not pastries, per se. Big Supermarkets sell those in bags as fresh the next day and for half the price past 17 PM. Just like any industrial quality. Their croissants are so bad that the afternoon batch is distributed to employees the next day. As a student, We would sometimes organise free breakfasts by collecting from real bakers whatever they had left from the previous day (they gladly gave!!!). It may come as a shock, but many French students are poor and don't eat well
22:32 is so funny cause you can see em both shovin the rest of their eclairs in their mouths slowly as hes still explaining. they dont wanna be rude but it tastes so good LMFAO
I'm English and I trained in the classical French methods, the French were centuries ahead in the way they have cooked. The translations of marie antoine careme and auguste escoffier are still interpreted today.
Martial about the quiche recipe : "I have to keep the recipe secret..." Every french on earth.... "Well, that must be frustrating..." Great ambassador though ;) Awesome baker !
I live in Brittany and enjoy a croissant now and again. But a few years back I was camping at La Trinite sur Mer and had a croissant with my coffee on the camp site......it was so good it was sublime. And I feel crazy saying that but it was exceptional.
Il y a des petits déjeuners que le camping sublime , ce n’est pas toujours le cas mais quand les conditions sont réunies le goùt des choses est en effet sublimé ces matins là. Je l’ai aussi vécu une ou deux fois ! Encore faut-il avoir des produits de qualité et des contenants je dirais un peu luxueux pour le contexte , évitons le plastique . Bonne remarque de votre part, je pense que vous êtes une personne de qualité comme l’on disait autrefois . Vous frolez même la noblesse ! Non là j’exagère . God save the.. butter !
À very. Important point in French pâtisserie is butter. French butter is different in taste and texture with a lot of other butters. My cousin ( French) is a pâtisserie chef in the US and he had to import butter from France as he never had the same result with US or Canadian butter.
the americans and the brits go out of their way to be nice to you upfront while when you turn away talk sh behind your back or in the best case its just empty words the french italian and spanish will tell you straight to your face and if they like you they treat you like family thats why the misconception i prefer the "latin" way i dont really appreciate backstabbin
The kouign-amann was my nemesis once at a local bakery. It was an awkward process to get what I wanted from the cashier. 😂 I regularly practiced saying it in case I ever came across it again. After 2 years I found another and was able to order it without issue 😂
I think so. Asian sweets in general are not very good. However Chinese cooking is extremely developed and varied. Very nice. American Chinese food though is terrible and not Chinese!
This is such a special episode. I love how much respect is displayed. Also, if I had to guess, both of these gentleman could do each others job/recipes, but they honor their relatives and produce what their clientele expect from them. I love my "culture", which set out to bring all of humanity together for collective experiences. This brings a few more than just a couple tears to my eyes. So much love and respect in this video. My only experience with Chinese pastry was my one and only visit to San Fran. So I have less experience, only admiration for this type of content online. Now I'm extra hungry. FWIW, the Almond Croissant is bar none, the best the French have to offer in the way of breakfast food.
You know something… if every person shared their love for food, and music, we would be in such a better place. The smile on Ben’s face when he was eating that last dish. That was pure happiness.
so proud a chinese baker, who comes from a country that has such a great bakery culture appreciates our stuff, sometimes i trully feel happy and privileged to live here, i would love to taste more of what other countries has to offer since we need to be humble and remind ourselfs that a lot of great french food comes from culture exchanges with other countries, france is strong because it learns from others and i'd love to see what we can learn next!
Mike, I'm a retired French teacher turned French chef. I went to French culinary school. 迈克，这太酷了！🇺🇸🤝🇫🇷🇨🇦 Magnifique, Mike! 👏🏻👏🏻👏🏻👏🏻 Allez, let's go! BTW, you're a diplomat, Sir. You unite DISPARATE people together at your 🫵🏻🪑🪑 table. #Mike🇺🇳 P.S. "Water bath" is known as "le bain Marie."
I did not think that i was that kind of french person but when he started with " what's so special with french pastries ? " , i immediately thought " i beg your pardon ? What is wrong with you ? "
I like the way you put your hands in front of your mouth when you speak while eating, it's respectful for others, I do this but I don't see people doing this
I was strictly taught as a kid not to speak with food in my mouth. So if I haven't finished my mouthful, I put my hand up, palm out as a message "I will respond as soon as I get this food down". But that's just me.
There is no comparison to French pastries and baked goods. In US there are a lot of Chinese or Korean imitations with French names but none come anywhere close.
But I can see, just watching it, that it's not the same ingredient quality that we have in France, those pastries have a "North American" look... I'm sure they're already good, but I guarantee you that if you go into a "top tier" French bakery, you'll see and taste "food from heaven".
na Chinese can compete! This Chinese is just a normal baker not a Chinese pastry master chef . What this baker sell at store is just normal staple bakery pastries representing Macau ,Hong Kong ,Shenzhen area only .
@@dysonneo175 I like Chinese, Hong Kong Macau etc. Just saying none can make the pasty and ayers and airy as French - maybe the use of butter by which I mean a shedload
@@jammygitt travel more see the world! If can't afford to travel ask chatGpt . Chinese pastry history is long! What you see in this TH-cam video is just 2%of Chinese pastry .
@@garryiglesias4074 go china travel whole china , you will be amaze by how they cook and prepare pastry ,dessert ,and main course . The french can't really compete with the Chinese both nation I tried . The Chinese cooking technique is way more than the french or Italian . Cuz their long civilization they have a lot of techniques.
*Be careful a lot of "fake" bakeries (majority now are industrial frozen) have opened in France in the latest years, make sure it says "boulangerie artisanale" on the front before going there ;).*
These videos make think of the french youtuber @Louis-san! I love watching two professionals from different cultures meet and exchange their knowledge and learn from each other, its always a pleasnt concept to watch for sure.
I like that they compare different cultures, palate and methods of making bread and pastry without putting each other down. Love that they are learning from each other. The fact is when it comes to food everyone has different preference. I love savory pastry and bread not so much the sweet ones. I enjoyed most is the natural flavour of dough for bread and pastry so my preference is French style bakery.
I am French and this was fun to watch :)) ahah a small advise never tell a French chef that you like bakery and pastry from big stores 😅😅 my favourites though are the plain classic traditional French baguettes :)
The fact that they show the entire production line and (since it is a french chef, I assume hes using healthy ingredients) is super freaking cool. Im not american, Im european (belgium) but if I were to visit, Id feel safe getting my bread there.
I think only Americans make comments about bees, they are part of our ecosystem and necessary for cultivation and we should be happy to have them around.
Mike, I have been drawn back in to this channel with your latest niche of contents. They seem to be of good substance vs. the rather silly past challenges of I ATE EVERYTHING XXXX for the past so many days. Many times, I would just skip right over to another (channel's) video. These latest series that you have hosted by yourself have been good quality. You are a good host. Keep it up! 👍
Frenchman here. Loved the video. Those pastries don't even look better than the average pastries you buy in Paris, but still, that was enjoyable to watch. A question, though: how come was your Chinese baker unable to speak English? Hasn't the man lived in Canada for like 20 years ? ^^;
You should take him to the UK to try our bakeries. We got pies, pasty’s, cakes, turnovers, crumbles, cookies. They’re so good. And we also have a few french places that do french stuff too
I'm British and French, and this may be blasphemy, but I prefer British profiteroles and eclairs because I like British whipped cream more than French crème pâtissière...
@ Lucky for the rest of europe i’ve not left the country, one less english to deal with 😂 I really wanna try french bread and croissants. In the UK the pastry of french stuff is quite bland and isn’t really buttery because they like to cheap out on ingredients. And i just imagine the baguettes would taste like the most authentic bread to exist. I know what you mean about the cream though that stuffs unbeatable. Theres a bakery in my town that is from victorian times it’s in a dodgy alley way but has a Stone oven built into the alleyway wall. The doughnuts they make are top tier they put jam on and a big fat layer of cream for only £1.50 an it weighs about 500grams. My favourite bread is called a Cob roll or just Cob. have a burnt taste to it but it’s nice asf
@@livrowland171 oui c'est une hérésie 😱 Mais en même temps tu es Anglais et Français, juste en considérant l'histoire, c'est probablement la pire place à avoir, coincé entre deux cultures rivales depuis 1000 ans 🤣(je rigole pas de soucis moi la crème pâtissière je peux pas non plus )
Love your content of cultural culinary exchange! And since I’m a local, I get to go try the places you feature 😊 I’m guessing this is taped in late August, early September by the hungry wasps buzzing around? 😂
You should do a third additional episode for these “chef tries” videos where they teach each other how to make their favorite dish that they tried during the videos
I'm French and in France there's a big debate about the pain au chocolat, cause in the south we mostly call it "chocolatine" which i feel fit better, ngl i saw fights start because of that
This new series you have going has such "viral" potential. Who doesn't love masters of their craft, sharing that with other masters within the same field, but different culture. Never stop with this series, for REAL!
This is already a thing on French TH-camrs. Louis-San is one of the largest one's. French (halfu) man, half Japanese. He brings french professionals directly to Japan and brings regular Japanese to France. Quite interesting and hilarious.
Virality potential
“Master Meet”, new crafts each week…
13:00 No way I'm sitting there. That table would have been upside down and I'm running around getting chased by the wasp.
Have you tried " The Bear". season 2 THEN MAY WORK; most likely fail, in style.
An italilian burger will be fine.
“也不是很甜” 'not so sweet' is the biggest praise in chinese to Pastries
Is sweat a normal ingredient in Chinese pastries?
@@AlphaChinoz hahaha，my bad，it's sweet
@@Benjamin0422 oKAY; so you may have mistranslated on purpose.BUT IT IS WHAT iS WRITTEN IN THE SUBTITLES OF THE VIDEO; NOT SO SWEET; Because indeed "not so sweet" is praise ! It's a heart attack and possibly diabetis waiting to happen but you won't feel a thing coming, promise ! 🤣 I'm not shouting, it's like quote unquote from the video. You were right.
Feel free to teach me how to switch characters on youtube or I'll toot my horn and warn you in all Caps. I wouldn't mind a mommy's helper. I don't mind being awkward. You may give me a link to pointers (you do have parents ??)
Plus most people eat a Kouign-aman lukewarm or hot or are idiots, neither should it represent a french panel. Dough+ butter+sugar,fold unfold twice is NOT Pastries and hardly tradition. Once again, closer to "Danishes".
It's a kind of cake, now cookie (some make it individual like your host) from Britanny, the North-west part of France. Also adamant about its own culture, which isn't french. The Paris Brest (Brest is in Brittany) is french pâtisserie with Praliné and Butter (Brittany is all about butter everywhere) . Some AWFUL english recipes use cream : just not done ! But a Paris-Brest is french pâtisserie. As WE undertand it. Charlottes, tartelelettes (more complicated than pies..) Many sinful things.
They usually come in small quantities in France or layers, but not many. No Devil's Food cake.
@@auntisthenes2754 are you okay?
My grandfather was a pastry chef and chocolatier in northern France. He always said "Cooking is throwing stuff in measured by what feels right. Pastry is precise chemistry."
You can't really miss a stew if you're not accurate.
But a pastry will be a disaster if you have the wrong quantity, the wrong temperature or the wrong timing.
baking stuff be like: your water is 1 drop too much, the dough is now water/your water is 1 drop too little, the dough is now flour.
my old chef used to say "baking is chemistry, cooking is love"
Part of what's presented as french (like croissants) are more "Danishes" in english, pastries are indeed painfully precise. Only a chef can alter a recipe without falling on his nose.
@@78alJ0vle No French chef would find it the least strange. There is an instinct to cooking, but learning pâtisserie (pastries) curbs your enthousiasm and rewards exactitude. Which an engineer will understand, an average American may not.
I was sooo pleased with the series "lessons in Chemestry" , set in the early 50s where the heroin female lab tech worth any doctorate male uses her passion for cooking to host a TVshow after her life crumbles (dead fiancé, stolen research). Part of cooking is indeed chemestry, which is explained and exact, part depends on your nose and creativity +experience (grandma's way)
You can tell Ben over here is enjoying his time there and learning and taking in as much knowledge as possible, just like the old saying goes "活到老，学到老“, literally meaning "Living until old, learing until old". Great video!
omg?? you still exist 😭 i havent seen you comment in ages
@@aeriiseit’s not Justin Y bro,it’s a fan account
@@Dragoncam13 damn.. ur right
Seeing that Profile just sent me back to my childhood, I wonder what is Y haven't seen him in years now
"A real master is an eternal student" -Master Yi
these cross cultural culinary exchanges are the best. thank you!
Love the interaction between both bakers ,you can really see their passion ❤
Agreed! Plus the mutual respect! :)
But you can tell they're both tired of eating their own goods lmao
My cooking teacher said french pastries is the dessert of the world, and i couldn't agree more. It is like a religion to them, i'd love to go there one day
I really enjoy this series of 2 bakers sharing their knowledge - baking has became their common “language”
It is also interesting and joyful to see how they appreciate and celebrate the difference of their products
Hey French here ! that's so cool to make them taste "simple" things of our daily life. I do hope they, and you too by the way, could travel across France and discover all of the local pastry hide across the countryside... !
(In my village they made pastry call "Croquant de Cordes". ! hope you could get from here to all what around from south to north !!!)
Bless you ! Things got complicated since 09/11 and more to the point the covid.
Don't lose a minute more with americans than you would with PEOPLE, tourists who actually care for our regions
You may think CIA and the like exist only on TV and couldn' t care less about villages. just the opposite. Cameras are all around paris.
6:46 The auto-captions showing "quason" every time the French pastry chef says "croissant" is ki11ing me lmao 🤣🤣🤣
French words are pronounced nothing like how they look
@@koji8872English too, tbh lol
@Elric509 it makes more sense than French but that's not saying much
@@koji8872 It doesn't, you're just used to English and not to French.
rough 'uff'
plough 'ow'
through 'oo'
hiccough 'up'
cough 'off'
thought 'aw'
lough 'och'
though 'oh'
@Ogilla agree to disagree
The respect from each chef was so lovely to see.
Two obvious artists from two different countries with the same love . I needed to see this. .
Whoever edited this was in the zone. Nicely done.
Martial and Ben both have 30 years of experience and they seem to be on the same page for a lot of things. Amazing.
Will never get sick of this series. Please keep it going!
Czech baker here. I worked in a French bakery, two different places actually. I have enjoyed this video immensely !
It's really cool when professionals enjoy and learn from one another. Seeing other pros do things the way they do is inspiring.
Good for you for making this happen. Two good natured chefs deserve their day in the sun.
I freaking love these cultures exchanges
What's so special about French pastries? BUTTER
La lamination de la pâte. 👏🏻👏🏻👏🏻👏🏻
True, every time I bake with butter the cake or pastry doesn’t last long!😆
Et oui le beurre
Là où je bosse beurre du Poitou au top
Mais la rolls du beurre avec lequel je bosse c’est le beurre finlandais, qui ferait bronzer un breton en moins de deux minutes
I think you mean: butter, butter, BUTTER, BUTTERRRRRRRRR! 😂😂😂
@@ChrisNeo-fr8so On m'a dit que les danois ont de bon beurre aussi. 🇩🇰🧈 🙋🏻♂️ Co co ri co! 🇺🇸🤝🇫🇷
As someone who is Chinese-American, I’ve had Hong Kong style pastries more often throughout my life because how common it is in Southern California; the vast variety of delectable options in their menus is also something I am grateful for along with the fact that it is affordable, easy to purchase in bulk when snacks are needed for a road trip. However, with *genuine* French pastries, I’ve had rare but unforgettable experiences. This is how French baking sets it apart from the rest of the world, their standards have been well-maintained and I appreciate the integrity of their pastry guild for that.
Of course, both cultures of baking serves different people and for different purposes…bakers from both cultures excel in their field and continue to provide their respective communities with bread we enjoy, I think that is something to be proud of for these bakers.
Edit: Also, can we talk about Mexican pastries? I think that culture of baking is slept on pretty heavily here in the states, those bakers deserve more recognition from folks besides those that are ethnically Mexican. I especially enjoy the Concha as much as the Hong Kong “pineapple” bun for obvious reasons.
No way to ever purchase french pastries "in bulk". Even in France, you duly prepare for weddings and such and often like very often, the "extras" are handpicked by the baker, not the host. We still have qualified waiters in France. for those who watched the 2nd season of "THe Bear" about opening a restaurant aiming for a star, it should be familiar that you train people.
That training is not done in 5 mn in France. It's rather old-school, but most people working in this industry and correctly paid are top-notch "old-timers". But even so, there is a pride in service that can't be bought with tips learning on the job. You hire a baker here you'd better listen to his high standards even with young people carrying his babies.
@ Oh no I completely understand, the times I purchased French pastries were never in bulk…3-5 menu items at most. But, that is not the case for Hong Kong pastries…especially for the 85 Degree cafe franchise, people go out the door with stacks of boxes full of bread. It’s amazing in its own right, but the bakeries that serve genuine French pastries are second to none in terms of quality.
Cooked with gutter oil
ouch ! Bummer...
@@Tax_Collector01 Some places in France, in large enough towns specialise in "brioches", which are cheap and easy to bake and really sell well if it's good quality and you keep them coming fresh from the oven.
It's as close to "in bulk" as it gets and number of associations come to collect whatever can't be sold before closing time. Their reputation relies on top-notch products. But it's not pastries, per se.
Big Supermarkets sell those in bags as fresh the next day and for half the price past 17 PM. Just like any industrial quality. Their croissants are so bad that the afternoon batch is distributed to employees the next day.
As a student, We would sometimes organise free breakfasts by collecting from real bakers whatever they had left from the previous day (they gladly gave!!!). It may come as a shock, but many French students are poor and don't eat well
I love how the master Bakers just enjoyed each other's food so much
22:32 is so funny cause you can see em both shovin the rest of their eclairs in their mouths slowly as hes still explaining. they dont wanna be rude but it tastes so good LMFAO
I make eclairs at least once a month😂😂 For my family and few neighbors. We all are addicted lol.
I'm English and I trained in the classical French methods, the French were centuries ahead in the way they have cooked. The translations of marie antoine careme and auguste escoffier are still interpreted today.
French puff pastry with chocolate is the most amazing breakfast on earth, you suddenly realize all the hype about european food was true
Martial about the quiche recipe : "I have to keep the recipe secret..."
Every french on earth.... "Well, that must be frustrating..."
Great ambassador though ;) Awesome baker !
I live in Brittany and enjoy a croissant now and again.
But a few years back I was camping at La Trinite sur Mer and had a croissant with my coffee on the camp site......it was so good it was sublime. And I feel crazy saying that but it was exceptional.
Il y a des petits déjeuners que le camping sublime , ce n’est pas toujours le cas mais quand les conditions sont réunies le goùt des choses est en effet sublimé ces matins là. Je l’ai aussi vécu une ou deux fois !
Encore faut-il avoir des produits de qualité et des contenants je dirais un peu luxueux pour le contexte , évitons le plastique . Bonne remarque de votre part, je pense que vous êtes une personne de qualité comme l’on disait autrefois . Vous frolez même la noblesse ! Non là j’exagère . God save the.. butter !
you start to being french, "apprécier les petites choses de la vie"
French pastries are objectively the best in the world, and if you haven't tried them in France, you have no idea...
The best French pastries are usually made by artisan bakeries in Belgium or Luxemburg
In the Netherlands, there are freshly made pastries in the supermarket and they taste about the same as pastries in France
@@epicmemer5277 i've tasted both, it's very good in NL, but in France it's just the TOP tier
You should try the French fusion in Vietnam.
@@N0N4M30cap
À very. Important point in French pâtisserie is butter. French butter is different in taste and texture with a lot of other butters. My cousin ( French) is a pâtisserie chef in the US and he had to import butter from France as he never had the same result with US or Canadian butter.
Paris Brest, Saint Honoré, Royal, Opéra, Macarons... Lot of them you must also try 🤘
French people and French chefs usually get a bad rap for being rude, but this guy was a gentleman. maybe the French aren’t so bad at all.
It's because people think Paris = France, which isn't the case at all
French people are not rude, but most of the time try to be honest. For some culture or the word used sometime look rude. Also we like to argue.
the americans and the brits go out of their way to be nice to you upfront while when you turn away talk sh behind your back or in the best case its just empty words
the french italian and spanish will tell you straight to your face and if they like you they treat you like family
thats why the misconception
i prefer the "latin" way i dont really appreciate backstabbin
To be fair he is French-Canadian, not French lol
@@sebbrahhe’s from Paris originally, but immigrated to Canada
The good old switcharoo never fails
The kouign-amann was my nemesis once at a local bakery. It was an awkward process to get what I wanted from the cashier. 😂 I regularly practiced saying it in case I ever came across it again. After 2 years I found another and was able to order it without issue 😂
I was surprised it was in the menu, it’s a specialty from Brittany! It’s normally in the shape of a spiral though.
the flies and the bees are paid actors lol
Toronto has had a wicked wasp problem the last few years.
Wasp can smell the sugar from miles away its incredible
There was zero flies or bees in this video 🤭
those are wasp my brother, check if you need glasses
I must admit that we French are quite good at baking...and I'm not saying that because it was my job for 40 years.😊
Those bees tells us the quality of the product ❤❤❤. Must say massive respect to the French Chef 😊
🐝: let me try, let me try
I would say they’re wasps but true
@@78alJ0vle well those are not bees
Not bees those were assholes with wings I would have wigged out at the first one
the french has the best food and pastries end of story
on se calme
As a french, i would Say we are good at food. But other countries have a strong game too. Italy, china, turkey, Japan, Mexico...
I think so.
Asian sweets in general are not very good.
However Chinese cooking is extremely developed and varied.
Very nice. American Chinese food though is terrible and not Chinese!
@@MatthieuSalomon-o3q Je suis d'accord sur tes choix de pays 👍 La France fait tout de même partie du bataillon
Your opinion. I prefer Italian,Mediterranean and Indian food. French do make exceptional bread and pastries.
This is such a special episode. I love how much respect is displayed. Also, if I had to guess, both of these gentleman could do each others job/recipes, but they honor their relatives and produce what their clientele expect from them. I love my "culture", which set out to bring all of humanity together for collective experiences. This brings a few more than just a couple tears to my eyes. So much love and respect in this video. My only experience with Chinese pastry was my one and only visit to San Fran. So I have less experience, only admiration for this type of content online. Now I'm extra hungry. FWIW, the Almond Croissant is bar none, the best the French have to offer in the way of breakfast food.
I see the views declined but this is the original purpose of this channel if you are an OG. Keep it up!
"You guys are saying the exact same thing, just in two different languages" 🤣
You know something… if every person shared their love for food, and music, we would be in such a better place. The smile on Ben’s face when he was eating that last dish. That was pure happiness.
so proud a chinese baker, who comes from a country that has such a great bakery culture appreciates our stuff, sometimes i trully feel happy and privileged to live here, i would love to taste more of what other countries has to offer since we need to be humble and remind ourselfs that a lot of great french food comes from culture exchanges with other countries, france is strong because it learns from others and i'd love to see what we can learn next!
The traditional method for croissant is to make it look like a crescent (a crescent of the moon in french is un croissant de lune)
Mike, I'm a retired French teacher turned French chef. I went to French culinary school. 迈克，这太酷了！🇺🇸🤝🇫🇷🇨🇦 Magnifique, Mike! 👏🏻👏🏻👏🏻👏🏻 Allez, let's go! BTW, you're a diplomat, Sir. You unite DISPARATE people together at your 🫵🏻🪑🪑 table. #Mike🇺🇳 P.S. "Water bath" is known as "le bain Marie."
Seeing foreigner enjoying food from my country just put a smile on my face 😊 Croissant aux amandes is my favorite too 👌
I did not think that i was that kind of french person but when he started with " what's so special with french pastries ? " , i immediately thought " i beg your pardon ? What is wrong with you ? "
I like the way you put your hands in front of your mouth when you speak while eating, it's respectful for others, I do this but I don't see people doing this
I was strictly taught as a kid not to speak with food in my mouth. So if I haven't finished my mouthful, I put my hand up, palm out as a message "I will respond as soon as I get this food down". But that's just me.
East meets West cultural exchange is the most wholesome.
There is no comparison to French pastries and baked goods. In US there are a lot of Chinese or Korean imitations with French names but none come anywhere close.
But I can see, just watching it, that it's not the same ingredient quality that we have in France, those pastries have a "North American" look... I'm sure they're already good, but I guarantee you that if you go into a "top tier" French bakery, you'll see and taste "food from heaven".
na Chinese can compete! This Chinese is just a normal baker not a Chinese pastry master chef . What this baker sell at store is just normal staple bakery pastries representing Macau ,Hong Kong ,Shenzhen area only .
@@dysonneo175 I like Chinese, Hong Kong Macau etc. Just saying none can make the pasty and ayers and airy as French - maybe the use of butter by which I mean a shedload
@@jammygitt travel more see the world! If can't afford to travel ask chatGpt . Chinese pastry history is long! What you see in this TH-cam video is just 2%of Chinese pastry .
@@garryiglesias4074 go china travel whole china , you will be amaze by how they cook and prepare pastry ,dessert ,and main course . The french can't really compete with the Chinese both nation I tried . The Chinese cooking technique is way more than the french or Italian . Cuz their long civilization they have a lot of techniques.
You can tell that's in Canada. The damn hornets are going crazy over sugary foods and just won't quit. 🤣
At least the mosquitos weren't around.
This was an amazing Part Deux. Great content and exchange of cultures!
Man that was another great vid. The love and respect between the Bakers/Chef
bees: dawg lemme have a taste too
*Be careful a lot of "fake" bakeries (majority now are industrial frozen) have opened in France in the latest years, make sure it says "boulangerie artisanale" on the front before going there ;).*
I really like this new series you guys are having.
Your French prononciation is pretty good. Don’t be ashamed!
Where did the lemon tart go ? Literally my favorite desert and you can see it disappear after the almond croissant 😢😂
the bees are enjoying the pastries as well
I would’ve gone crazy if I sat there with those bees close to me!!😊
That aint no bee that a wasp
@@djmidori that implies quality ingredients
@@rich9536 wasps are more aggressive. these bees are so chill
@@djmidori Wasps in western/central europe are only aggressive in the atumn when they are desperate. But of course they are more aggressive than bees.
0:34 I like how he just gave up and didn't even try to pronounce the "Profiteroles" 🤣
Your channel is a happy discovery for me! Thank you for your videos, for your work!
did the "tarte au citron" just dispawned?
I really like every exchange video on this channel so far.
Really entertaining.😊👍
I like how they both speak a language the other doesn't know, you understand both and never tell them what the other is saying 😂
Being Chinese and an avid baker, this video really hits the spot. Bravo👏 😊
These videos make think of the french youtuber @Louis-san! I love watching two professionals from different cultures meet and exchange their knowledge and learn from each other, its always a pleasnt concept to watch for sure.
We should know to expect a pair with each of these now. You did not disappoint.
Loving the series so far!
Love how 2 artists from opposite sides of the planet are united by their craft. TH-cam algorithm doing good work
On a trouvé un nouvel adepte de la crème brûlée !! 😂😂👍
S'il avait pu la gober, il l'aurait fait je pense...
I like that they compare different cultures, palate and methods of making bread and pastry without putting each other down. Love that they are learning from each other.
The fact is when it comes to food everyone has different preference.
I love savory pastry and bread not so much the sweet ones. I enjoyed most is the natural flavour of dough for bread and pastry so my preference is French style bakery.
I loved it this Video. As a french/german I know both bakeries and I also love chinese kitchen.
I was smiling the entire time watching this amazing exchange.
That bee has an acquired taste!
I am French and this was fun to watch :)) ahah a small advise never tell a French chef that you like bakery and pastry from big stores 😅😅 my favourites though are the plain classic traditional French baguettes :)
Last week I bought some Kouign-amann from a wonderful bakery on the Brittany coast - it's soooooo good!
The fact that they show the entire production line and (since it is a french chef, I assume hes using healthy ingredients) is super freaking cool.
Im not american, Im european (belgium) but if I were to visit, Id feel safe getting my bread there.
It is aparently extremely polite in Chinese culture to talk with your mouth full....
Great series
Love how he gives in-depth explanations and you translate to 2 words 😂😂😂
This was so cool to watch
Seeing all those delicious baked goods make me want to come there just for that. Great job Chef Martial!
This series is so good, worthy of a Netflix series
I think only Americans make comments about bees, they are part of our ecosystem and necessary for cultivation and we should be happy to have them around.
The Chinese Chef is super cool.
Would love to see his bakery with the French Chef
Mike, I have been drawn back in to this channel with your latest niche of contents. They seem to be of good substance vs. the rather silly past challenges of I ATE EVERYTHING XXXX for the past so many days. Many times, I would just skip right over to another (channel's) video. These latest series that you have hosted by yourself have been good quality. You are a good host. Keep it up! 👍
Frenchman here. Loved the video. Those pastries don't even look better than the average pastries you buy in Paris, but still, that was enjoyable to watch.
A question, though: how come was your Chinese baker unable to speak English? Hasn't the man lived in Canada for like 20 years ? ^^;
You should take him to the UK to try our bakeries. We got pies, pasty’s, cakes, turnovers, crumbles, cookies. They’re so good. And we also have a few french places that do french stuff too
I'm British and French, and this may be blasphemy, but I prefer British profiteroles and eclairs because I like British whipped cream more than French crème pâtissière...
@ Lucky for the rest of europe i’ve not left the country, one less english to deal with 😂 I really wanna try french bread and croissants. In the UK the pastry of french stuff is quite bland and isn’t really buttery because they like to cheap out on ingredients. And i just imagine the baguettes would taste like the most authentic bread to exist.
I know what you mean about the cream though that stuffs unbeatable. Theres a bakery in my town that is from victorian times it’s in a dodgy alley way but has a Stone oven built into the alleyway wall. The doughnuts they make are top tier they put jam on and a big fat layer of cream for only £1.50 an it weighs about 500grams. My favourite bread is called a Cob roll or just Cob. have a burnt taste to it but it’s nice asf
@@livrowland171 oui c'est une hérésie 😱 Mais en même temps tu es Anglais et Français, juste en considérant l'histoire, c'est probablement la pire place à avoir, coincé entre deux cultures rivales depuis 1000 ans 🤣(je rigole pas de soucis moi la crème pâtissière je peux pas non plus )
THESE SERIOUS ARE SO ADDICTING better than reaction videos
Love your content of cultural culinary exchange!
And since I’m a local, I get to go try the places you feature 😊
I’m guessing this is taped in late August, early September by the hungry wasps buzzing around? 😂
That was so much fun to watch - thank you!
The secret of a lot of french pastries : the salty butter.
As a french, my mom always told me "You can reduce the sugar in a pasty but not the butter"
Everybody's had a piece is wild
You should do a third additional episode for these “chef tries” videos where they teach each other how to make their favorite dish that they tried during the videos
Enjoy your videos , respect ❤
I rly love thise type of concept. It look similar to what a french youtuber did with japannese ppl (louis-san). Really good video btw love from France
Really enjoying this series
You can tell chef was really happy that chef liked his pastries lol
I'm French and in France there's a big debate about the pain au chocolat, cause in the south we mostly call it "chocolatine" which i feel fit better, ngl i saw fights start because of that
Nice to hear un pâtissier chinois testing french pastries and exchange opinions, ideas. 🙏🙂
it is absolutely time to make a greek, turkish, arab chef try yeero,shawarma,doner. i promise you it will make the most views eaaasy
Please keep on making these masters a "date" damn they are really entertaining