Take a seat as Bianca Valerio serves a gastronomic educational tour of Paris through its cuisine from cultural, current to cliche’.
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[Music] [Applause] [Music] n [Music] if you think about it pretty woman where she has that Epic scene where um the guy is basically teaching her like um how do I say uh social graces and how to use your spoons and forks and um in in in fine dining um and also how to use your snail Fork right and how they use that little pick that we had there and that’s exactly what we had right inside we ordered that large dish it was just absolutely phenomenal wow nice amazing this is a 36 pieces of snails or ES Cargo in different flavors there’s FR gr there’s chili there’s chuffle there’s uh garlic and cheese and traditional and then here we’ve got Frog’s legs and then here we’ve got qura or duck lither very indulgent and we have here something refreshing to cut all that grease we’ve got best [Music] sction initially I didn’t want to really speak because there was a huge table beside me but oh my goodness the escargo is truly delightful it’s reminiscent of a local Filipino dish called kol and um it’s usually cook in coconut milk and then it’s spicy and creamy and and just I love it so there’s 36 pieces that are don’t worry like we’re going to eat that yeah so um there’s 36 pieces we had ordered it’s basically like different flavors um all combined together and you know at first um my sister was say oh that’s a lot of snails and I’m like they’re so tiny inside and at the same time it just looks so pretty like the way that it was being served onto our table on top of like a part of the comparison like a pizza tray and it’s like on top and you see all their other dishes so we had also ordered or they had also ordered fug Rock um and then at the same time they also ordered um frog legs um Frog’s legs and they’re actually really really really delicious although very bony there literally it melts in your mouth just absolute tenderness and then um there’s actually we had gaspacho soup well I did which is actually really refreshing because you know it’s oily and there’s just a lot of grease a lot of fat um in the menu today so at least it’s a good gaspacho with that cold tomato just cutting in uh to have that refreshing not that was it and we are back to esar so this flavor right here that it took very it took a while for me to remove it it’s garlic it’s garlic lots of lots of tons of garlic did you yeah it’s okay once I’ve been here before but I didn’t eat that you know what a lot of people like um you know think the idea of escros are kind of gross but you know what I think it’s just a I think just knowing what it is I guess it’s like a slug of sorts but the texture is if you’ve ever eaten the heart of a chicken when I used to eat chicken it’s kind of similar it’s very chewy it’s like a gummy it’s kind of gummy and it’s chewy and um what gives it flavor is just has um uh different flavors I had some um I had some truffle the Truffle was just very very mild there was the traditional um but my personal favorite was definitely the garlic so this is cut Cony and because we all want to share with everybody we’re come like to we’re cutting it in different pieces already yes I would like to try the Ki it’s the best Ki I ever had in my whole life and I tried a lot I can tell you really yeah so can you describe it um in English going to be complicated for me I mean like it’s is it is it like a traditional French I like it because it’s not too salty sometimes it’s really really too much salt in it now in this one is pretty good and it’s a traditional French dish a traditional French dish from the southwest of France from the southwest of France thank you so what I did is I remove some of this and I mix it with my salad cuz you know some people want to eat something with rice I need my leaves I need my salad I am so devastated because among all the dishes that we tried here they were all phenomenal like phenomenal but the dish that I didn’t get to record because I was so engrossed with the frog legs with the escargo was the salmon because technically it was supposed to be a scorpion fish um dish but um it was out of stock bar it wasn’t available so the matro actually came and said how about um we replac it with salmon and he said something and we’re like okay and honestly I mean I love salmon but sometimes when it’s not made well it’s like they all taste the same however this is the best salmon I’ve ever ever had and it’s so sad I didn’t get a video so what you’re going to see right now is the last bite that I’m trading with my cousin for my escaro it is so sad that this is the last bite but it is going to be gone in a few seconds that’s the best one okay let me explain this it is the best salmon that’s ever been prepared because it’s not really fully cooked it is like tender as a pillow absolutely divinely fresh salmon like you know that’s warm and then the the top skin is a little bit crispy and then it is sitting on a bed of get this giant slices of tomatoes with some fennel and of course some other SP other spices and you know sometimes when you have too much of tomatoes it tends to get soggy or it gets a little too much cuz it’s so wet however that surprising combination of salmon over the tomato is kind of like that gaspo because the salmon is so rich and you tend to get a little umai I don’t know what umai is but it it sometimes too much of a good thing is it it it gets to your brain and you can’t have anymore um it it it satiate saturates or satiates your your your mouth and then but that that tomato is just so refreshing and um you had to be there you had to be in my mouth to get it it was amazing and that was absolutely phenomenal so this restaurant is actually really historical it’s from 1832 I didn’t really want to Vlog in there as much I tried to but I was a little bit too shy and honestly I was just so like wowed by the food and this is coming from someone who doesn’t really like oily food who doesn’t like very rich indulgent food but that was probably one of the better meals I’ve ever had um during my travels to think it was a lot of butter and look look at me like I look so dazed and sleepy it’s a if I had wine but I actually didn’t have any wine my face is so flush and it’s so warm it’s just it was it was so indulgent but just really luxurious it was excellent cooking yeah it was amazing so this is definitely one of the meals that I will never forget um because we told our tour guide look we don’t want to go to the typical um Angelina’s Cafe for their hot chocolate chocolate or or just a very typical touristy stuff we want something that’s very local um maybe the locals don’t necessarily really come here because escargo and frogs legs are not something they eat every day however this is traditional French cuisine and she certainly brought us to a great one and in fact a lot of the people who were eating inside you’ve had Arabs you had a lot of Asians a lot like a lot of Asian predominantly Asian it was like our people and it was nice because look they’re just so curious about es cargo and French cuisine and whatnot and truly it was such a remarkable experience so once again bong at [Music] [Music] n [Music] 17:30 let’s bring it back to 1730 folks so there’s a lot of pastry chefs throughout history especially in Europe where when the royal family really likes them they commission to have them make cookies or cakes or certain chocolates or whatnot and in this case there’s a store right here called St there so it’s a very very popular um pser right here along the street of monor Gill and um what he’s famous for will apart from all the chocolates and all the macarons and all these other treats that you can find inside is he had actually created a I would like to say like a rum cake it’s basically these little cakes that are dipped in rum like swimming in rum so we actually bought right now I cannot even eat this I will try it later because I’m so full from all that butter all that goodness of escargo okay you know what I may not be able to eat the rum cake right now because you need a spoon the sauce spills everywhere and here I am saying like I can’t have any more food and yeah my sister buys some macaroons and I’m like okay they’re giant you see this it’s so big not too sweet and it is so chewy and cold and a contrast from that warm from All That B awesome [Music] they actually say that you never judge a book by its cover why well if you take a look at it this place is actually or the exterior is actually being renovated well I think it should be considering it’s so old it is so old that it dates back all the way to 1686 making it the very first Cafe in Petty and that’s why we’re actually having lunch at this historical establishment and that’s why you actually get to see that all the tourists are kind of curious because it’s because it’s hidden in Olive scaffolding little do they they know that underneath the scaffolding is one of the city’s gems hi okay so obviously there are a couple of um menu items but I personally wanted to try the French onion soup personally it’s not something I always order but it is very popular all over the world and why not get it in a very historical restaurant right so here’s a little fun fact about uh french onion soup I know what you see here it’s got cheese it’s got like it’s presented in a very chic uh beautiful way but it actually started as just a very very simple onion broth soup it was actually usually made for of a poor a poor man soup where you all they had was just onions and they would put in water to create a broth and then the koutons that you usually find on onion soup it’s because uh again it’s like this bread over here um more stale very stale tough to eat so they would dunk it into the broth to make it a little bit softer and giving you know the soup a little more texture it’s only as the soup has evolved through time and in the world that they decided to add cheese and all these ooha la la la la la la la so why don’t we try our soup right here so usually what they do is they break into ooh it looks like a it look wow that is some thick cheese cheese right there usually I know they use guier cheese right a saltier cheese we breaking into that cheese oh there you can see like the bread soaking in all that broth and I know some of you thinking Bianca you are indoors why are you wearing sunglasses well guys to be honest because you saw that there is Renovations outside um it’s really really dusty and it’s actually making my eyes burn so I’m just using them as an Eye shield so pardon if it seems to give the wrong impression so we’re winding that cheese that beautiful cheese and let’s add some broth here there we go [Music] [Music] holy crap that is so good it is like a pizza with broth if that’s even a thing it’s so good it’s it’s it’s it’s it’s like the cheese is just like just melting in your mouth and and the the broth is just so full of flavor it’s um french onion soup soup Al [Music] my sister actually had escargo I can promise you that they were there but they’re now in her belly and the and the fact that we never got to talk about it it means they were good so why I’m waiting for my food because the French they like to do it I would say slow but a very relaxed not rushed which is how you know DOL I know that’s not French but it’s just basically you know savor it’s a social Gathering you wanted to be just a where you don’t feel like even when you’re eating you’re still hustling okay so part of the history here in uh this restaurant is that well the way they were saying cuz we were asking hey so we want to order what Napoleon bonapart ordered and um he said nothing he probably ordered bread he said because he had no money well I know he was just joking and you know what I might believe that because once upon a time when he was eating here he actually left his hat his bicorn hat as a form of payment um I honestly thought he left it as like look at me you know I’m the emperor bonapart like you should be grateful I’m even leaving like my had here as form of payment I don’t know but this is is hat right over here when you go up the stairs it’s displayed ever so beautifully all right so from downstairs you make your way up this is just an example of the beautiful dining room that they have and uh oh wow it actually goes upstairs as well amazing so a lot of the furniture that you find here are actually uh Originals take a look at this wallpaper this is actually an original from 1834 so um wow oh look at that Salon Fed chopan so chopan was a very famous um French composer look at that sweaty Pro from what I know Suare means it’s like a get together perhaps that was like a a ticket to one of the parties that they would have here so one of the things that I do know going back to bipart is that during the revolution this wasn’t really a restaurant it was actually used as sort of like a headquarters where they would have like their secret meetings but now excuse me I admit it’s a little bit Dusty in here and you know what it keeps in L it keeps alive with how ancient how historical how old it is you can uh you can Savor the mustiness so this Chek stew that’s served in a really um hot Clay Pot it’s served with macaroni giant almost like rigatoni but um Philip was saying that it’s also it can also be served with potatoes this is a very traditional not necessarily aristocratic type of dish but a very traditional French dish where usually you know families would have this at the center in a big pot and they would just be dining for 3 to 4 hours with their cheeses and their Breads and their wines and just having good conversation and just hanging out and then passing out from how Rich the food is but yes um I can imagine it’s very good so I’m going to have my my cousin’s voto okay it is mushroom risoto with Summer truffle no that’s really really good it’s actually the sauce is not as heavy mhm surprisingly M very good and as for me I got the the healthiest thing I could find on the menu and now they’re all making fun of me yes guys I am that person um you’re going to see on the Vlog I’ve had some really indulgent food that’s why I needed to take a break I had a tuna tartar um I actually thought it was a nishua salad cuz usually they have it with like you know tuna and all these other vegetables with olives and tomatoes and that’s exactly what it said in the description but no it literally is tuna tart with lots of onions and a very light refreshing dressing really toelle for example they cook with butter used to cooking with butter healthy is the way to go it’s it’s actually starting to get warm here this week in in Paris it’s cold it has that crunch from the very lightest thin slices of onion and there’s that salty brininess from the olives and then of course your tuna is absolutely Super Fresh with just a very very thin coating of oil and then that tanginess from the dressing very very nice voila an after a meal usually comes with a cup of tea or in this case a cup of coffee I think the word Cafe is probably one of the most recognized words all over the world where in Petty you can find so many cafes all over where you can enjoy a cup of coffee here in this historical restaurant is actually where they served for the very first time coffee in a China cup just like this nowadays we take these things for granted it’s like oh yeah did it come from China well I didn’t even know that it did but yes Ceramics maybe I honestly I don’t know please don’t quote me on that but yes there’s a lot of trading that was going on uh back in those days and so to have this from Asia was something very exotic and it was for the bisi you know it’s very bougie it is so bougie that it comes with sugar in a plastic I’m telling you they were so Innovative during those time if that didn’t hit you as a joke you are not boo I enough okay so we’re going to have our cup of [Music] coffee very nice now if you can imagine this cup of coffee Benjamin Franklin Thomas Jefferson imagine that they were seated right here and if you think of like the American Constitution they could have been actually writing those notes right here because they said that some of those um how do I say a part of it or maybe inspired we actually done here in Paris specifically in this restaurant so I highly doubt it came with these cookies but today they do [Music] I [Music] [Music] w [Music] I have just died and gone to like a grocery Heaven if you’re like me where when I was a little girl my idea of fun was actually going with my mom to the grocery store and getting lost so I’m here in lran episer which is basically a huge huge Gourmet Grocery on steroids three of them that is fog right there duck liver you’ve got your caviar so this is the seafood area where you can actually it’s a very bougie dumpa Lord all the fresh seafood oh my God I’m dying like look at this look at all the freshest fres look at all those colors oh my God you can actually have meals here apart from doing your groceries you know you’ve got your hamon EA from Spain the freshest fruits and vegetables of every color you’ve got your pastas that are just ready to be cooked a an amazing array of like ready salads and sords that you just weigh in they are they have every Cuisine that you can think of an international uh from different countries all over the world that they serve and sell right here you’ve got your wine selection and of course you can pair it with one section just for cheese or frage and then you’ve got your different Pates it is incredible incredible a wine Celler SLG grocery slash like a really beautiful closet of the fine selection and alcohol wow so this is literally a coffee bar where she’s wearing the different coffee beans that you find available here here to tease yeah different selection they’ve got your Angelina over here chocolates and apparently this brand is the most famous most luxurious tea in France and we’ve got a Patisserie For The Senses incredible imagine doing your grocery here if your grocery look like this oh goodness I would just never leave I have just died and gone to heaven again this is my absolute favorite treat in the whole World canellis they are from berau you can buy them in a pack I am so buying two we have Greek olive oil literally in a bag for 89 oh yeah damn you have got chocolate covered cherries I am so so happy I really thought I was going to go empty-handed because do you know those cases where you’re so overwhelmed and you want to buy everything that you don’t end up with anything yeah so sometimes that happens and because I don’t as much as I want to eat my way through Europe that’s just not how I roll I like to sample a little bit or too right still be mindful but canel’s though in a bag come on so was so nice that my cousin actually treated me to two bags so thank you excited [Music] p a [Music] [Music] [Music] where do you think I am right now right so I’m here on the famous shamps Eliz in Patty where it’s her it’s her last stop but before I say goodbye to everybody why don’t I give you guys a little backstory so it’s almost about 30 years ago I was a little girl I was in Paris with my sister and my mom and we asked her mom can we please sit in Isam Sal just like the parisians do so we can have coffee and be you know all fancy and all that and back then my mom was like what you want to do that you know it’s really expensive what would you rather shop or or go to Sham saliz and just sit in that Cafe well I think everybody can tell what we chose back then but fast forward to today that desire is still here I’ve been to Paris a couple of times already but it still feels like the first time every time so we’ve taken you to traditional French cuisine with your escaros and your you know your your frogs legs and we’ve had some historical desserts in your peterian store and then we brought you to to my my opinion one of the most amazing beautiful luxurious Gourmet groceries here in Petty where the local shop and then of course it all boils down to what do I really want to experience and I think you would agree as well whether you’ve been or you’ve never been to sit in a Parisian Cafe along a historical Street such as this in the city of love in the City of Lights to just people watch and let it all sink in so it doesn’t even matter if you’re not on Shan you know why well maybe back in the day all the Rich and Famous would be sitting here yeah because it’s like the bougie street but the locals actually don’t stay here anymore because it’s been flooded by tourists so there are thousands of cafes that are littered all over the city that will truly give you that local Parisian vibe that you are truly longing for but for now this is mine so I’m Bianca malio hitting you AWA this is really my drink this is my sisters I’m Bianca Valeria bye everybody [Music] n [Music]
1 Comment
Great video Bianca! Tracy