Top 5 Bistros in Paris You Need To Try! (Where Locals Eat)

We tried 5 of the top bistros & restaurants in Paris where local eats.
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Dubillot Brasserie
📍 https://bit.ly/DubillotBrasserie

Aux Bons Crus
📍 https://bit.ly/AuxBonsCrusBistrot

Le Bon Georges
📍 https://bit.ly/LeBonGeorgesBistro

Chez Janou
📍 https://bit.ly/ChezJanou

Bistrot de la Place
📍 https://bit.ly/BistrotDeLaPlaceRestaurant

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===TIMESTAMP===
00:00 Introduction
00:26 Dubillot Brasserie
03:46 Aux Bons Crus
07:15 Le Bon Georges
11:00 Chez Janou
14:11 Bistrot de la Place

today we’re taking you to five of our
favorite beos in restaurants in
Paris for all budgets and all tastes I’m
barely forcing with my knife this meat
is tender at the end we’re going to take
you to a special gy oh yeah the crack oh
yeah that is amazing on today we’re
going to eat at this little restaurant
called dubio and sandon is that the one
right here yeah look how Charming that
is we’re going right there that’s very
[Music]
cool oh
man having mean you just sitting there
with this absolutely gorgeous facade and
sculpture
and this is a Terrain of Tate and I’m
going to try some with a little piece of
bread over here it looks like pan bread
feels like really nice bread yeah it’s
good country bread to put a little bit
of French pickles on top cuz the French
pickles are different they’re brined
with uh vinegar instead of mustard no
with mustard instead of uh they’re brine
different yeah and they’re brining
something
[Music]
yeah yeah I’m Mighty hungry I think it’s
good anyway
see
oh now
see so first I have to try the fabulous
french fry dipped in the barones
sauce that’s
barones oh man I have to have one that’s
Bern sauce when you can think of bernes
sauce it’s kind of like a mayonnaise
with shallots and and Teragon so what is
this it’s a homestead uh steak we’re
going to find
out I was expecting a steak I wasn’t
really sure but he said it wasn’t ground
meat so yeah let’s try a little bit of
that it’s a steak with Beres and Fries
steak free yeah steak gave steak steak
Binet and I got this which is pork
is it tender oh
yeah you’re not going to like it it’s
like um pork belly yeah pork
belly very tender
Mery oh this is a tarte arom and arom is
[Music]
Citrus m
yeah I love a t Citron with
mering but there’s something about the
combination of the Citrus flavors that’s
[Music]
just I think my new favorite is tart
Grom that is a big
bite am I
right no no no no no no no no no no no
no no no no
no hold on hold on another B I can’t
even see my hand you’re finished yeah I
know you’re finished
[Music]
it tonight we’re going to have dinner in
a famous Parisian Beast Row in the basti
area called obonu and we’re going to
meet up with a friend of ours which is
an amazing food tour guy in Paris her
name is syvia did you guys coordinate
your outfits or something what is this I
bro
and it was not on purpose I promise it
was not on purpose everyone knows what
I’m wearing
yeah so cheers to uh to this restaurant
and to Good Times in Paris good friends
and good food good what else this is a
mushroom cream sauce and a white wine
sauce from the Jura region and oh yeah
cooked just right oh my goodness wow
that looks with the couton let me see
let me see that
[Music]
egg I’m a big fan of the eggs poached in
the red wine and I thought I was going
to get that but when I saw this one I
had to change that’s delicious I got off
mayonnaise what I love about Earth
mayonnaise is the Simplicity of it
it’s basically a boil bag with the best
mayonnaise you’ve ever had in your
life once you have French
mayonnaise you just can’t go
back cuz the mayonnaise in France is
pretty much homemade anywhere you
go yeah in in the US there’s sweeteners
that are added to it it’s just it’s just
not for me it doesn’t taste like Mayo
[Music]
W
lemon that’s big you both have a
tat for this steak tartar of course
steak tartar is raw ground beef but it’s
mixed in with different flavors and
onions sometimes papers and
things yeah that’s nice you have to have
a good quality piece of meat and you
both had a tartar we both got tartar she
copied you for the appetizer and she
copied me for dinner and I got a steack
oh yeah that looks
like this looks like tender meat this
does not look like oh
man cooked rare to Perfection
oh was it
tender I’m barely forcing with my knife
this meat is tender
and
rare I know I mean this is how you need
to eat a steak one 2
[Music]
3 look at
[Music]
this that’s awesome isn’t
it can’t go wrong with custard and Bun
sugar oh you guys are savages
job if someone has
to you never go wrong with a
camberly today we’re in the ninth this m
right by the San George Metro station
and we’re having dinner right here at
Leon George well this is a bistronomy
it’s like beastro and Gastronomy get
together then they have a baby that is
the wine menu 6,000 bottles of wine here
6,000 wow so this oh yeah this is the
Pate with you can see the pistachios and
I can see little places where it’s got
some are you ready for me to cut
that yeah go go go go with a little
piece of pickle you got to show it to me
oh yeah can I grab it no that’s
mine
yeah that is a as good as I wanted it to
be check this out oh yeah that’s a
shot I’ve eaten some good P but this one
is it’s the best I’ve ever had beautiful
see
Mercy this is Le which is a white kind
of a fish with asparagus and stuffs but
I’m going
to get a little delicious
you got
it the side is as crispy and crusty as
can be but the fish is moist and soft
and just tender I got the
ento so that’s uh bo is uh organic thank
you organic oh man they’re giving you a
uh a knife which I don’t know why
this is good look at this meat
beautifully cooked to get a smaller
piece with a little oou in the
bottom that’s
pork she said it was super
tender wow yes
oh so these are caramel things this is
vanilla cream there is a melted salted
caramel inside on a crumbly hard CR stop
talking my mouth is watering oh yeah oh
oh I’m going to have to turn this plate
around and show you what’s inside of
there look at
that you’re making a mess out of it I
know I’m making a mess out of it but I
need a little bit of everything on this
bite and it’s a huge bite but check that
out you can do it I can totally do it
it’s
big yeah you hate it right those little
balls that’s a crusted caramelized sugar
wrapped around the cream like yes out of
this world oh good this is cream this is
this is yummy yummy cream good stuff
mhm I just I started
your doctor called today and it says you
need to cut down on dessert would I make
something up like that darling
this is a must try be St in Paris if
you’re coming to Paris and you’d like to
have a list of great restaurants to try
we put together this guide organized by
Aranda malt so you can find a great spot
wherever you are in Paris there’s a link
in the description below check it out
and see if it’s for you today we’re in
Laray right around the corner from plaz
Devo and we’re having lunch in a
phenomenal beastro classic French
institution called shanu come
[Music]
on it’s simple it’s subtle and it’s
delicious
the French know how to do
soup I think it’s going to be
extraordinary
[Music]
yeah oh
yeah is it better the lemon hits you
just right little bit garlicky I mean I
was expecting more cheese on it but this
is perfect it’s actually not a lot of
cheese let see Al
oh Merc Merc Merc Merc Merc I asked the
waiter what is good here and oh look at
this this is I mean I’m barely cutting
this is super like the fat here is
giving me a bit of a hard time but this
looks super
tender it’s really an amazing duck I
love the way they cooked it super tender
very flavorful sauce is amazing that is
the
yabo yeah oh yeah of course it falls
apart oh man my mouth is
watering you to put it in my mouth or
you eat
it like a little bit of U I don’t know
like nutmeg maybe cinnamon I don’t know
it’s got some very subtle flavor that’s
why they call
it cuz it’s an
oo on the B
oh
yes that looks delicious it does look
delicious oh my
God it’s hot and it is so light it’s
just layers of hot apple pie
like oh
man that’s my bite
right oh look at this
and then a little bit of cream on top of
it for good
[Music]
measure told me in French that uh the
tradition in Paris is that the men
finishes the
because no sweaty Colleen I have a knife
be
careful and today we’re right by plaz
Devo having lunch in one of our favorite
little spots Bistro deas come on oh
oh
Mery oh like look at
this I’m going to take just a little bit
yeah of that fla
gr I like it with the onion Jam is that
onion Jam yeah it’s an onion comfy I
like it some places have onion and some
do it with fig I like both it’s great
alone but I do like it with the
onion the gr is an excellent texture
it’s very smooth it’s light and profound
at the same time I’m not going to put
any jelly on it no no you’re a purist
yeah I’m a purist
I’m in my happy place now can you give
me
for a glass of chardonnay like this a
little Terrace and parce
ooh a
messy so that’s your uh that’s your
rabbits too so I wasn’t expecting it oh
it’s like a wing right here okay or that
wait a minute with kind of rabbit are we
talking
about a flying rabbit they gave me two
much wine before food it’s not a wing I
get that but it reminded me of a chicken
wing the way that it angles like that
it’s a wing it’s a wing this we’re going
to start over here it’s a special kind
of rabbit here I’m going to take a
little bit of rice a little bit of sauce
a little bit of
carrot it’s really delicious it’s light
it has a nice texture nice flavor and
delicious when you wash it down with
some
shardon I might need some
more that’s judu so it’s basic basically
the beef
cheek and um the uh well as you can see
I’m just basically pushing the meat
apart they’re giving you a knife which I
don’t know why they should give you a
fork and a spoon that’s
[Music]
amazing oh man this is so good the
flavor is is uh is
awesome um my brother came to eat here
and uh and he said that um he had
actually that and he says it was
extraordinary and he’s right this is
really well done well prepped mashed
potato and Jud buff it’s steaming I mean
look at all the steam coming off of
that
[Music]
yeah the Jud buff is amazing it is
tender sweet flavorful like just
excellent so it’s a pistachio crolet so
the ition in France yeah right for
pistachio it needs to be broken by the
man it’s written in the
Constitution are you buying it I’m just
getting that I’m maybe I married the
smart one like Emily
pulan oh yeah the crack oh yeah the
crack oh I’m already in love with it and
I hadn’t even try it it has exactly the
right
caramelization nice and green I can see
some little pieces
and I made a
mess that
is it’s like pistachio flavored whipped
cream mixed with pastry cream with
Crispy Crunchy burnt
butter I mean burnt
sugar that’s the way end the
[Music]
meal if you like this video next I would
watch this one with some of our
favorites all around mmart
[Music]