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Today on Pro Chef Reacts Frenchy and I check out Sonny, host of the Best Ever Food Review Show, as he tries out some bizarre French foods.
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37 Comments
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3:00 alwhat kind of chef is that 😂 there is none of the ingredient they said in a Tartare steack😂
6:41 😂 what is that vision of Ftance😂 …
8:33 any kitchen in any restautaurant is cleaned like this… i stop the video here.. how can "chefs" be surprise to see a clean kitchen 😂 shitty channel.
Très bien le tartare coupé au couteau ^^
Missing on the list: Andouillette AAAAA and Tripes à la mode de Caen. I love both.
I'm french and I never tried the things they're serving in this video
"Touristy restaurant doesn't necessarily means bad", depends on how you define "touristy". I'm french, here we tend to define a touristy restaurant as a place that relies on its reputation and/or location to serve overpriced food of often subpar quality.
I still don't get it ? How french food is considered as high class ??? Like dude your eating frogs and snails. Wtf
To hear bizarre food from americans, just: LOL
Glad you enjoyed Bordeaux where I m from 🥰
So I haven't been following, is Frenchy involved with all these Shack Shake ads I keep getting for a French Onion Soup burger?
Frog legs as chicken wings actually sounds fire
FRENCHIE!!! I JUST SAW AN AD FOR SHAKE SHACK DOING A FRENCH ONION SOUP BURGER!!! ARE YOU GETTING A CUT OF THIS OR ARE YOU UNAWARE THAT THEY ARE COMPLETELY RIPPING OFF YOUR SIGNATURE DISH?????
Add capers in the tartare + yeah butter – snail – butter!
For the size of the plate, I think it's simply because it was more of a "family dish", and it's presented like a family dish, that's why the plate is that full
Hey y'all need to check out ballistic BBQ it's a cooking channel where they do copy cat burgers. They recently did Frenchy's French Onion soup burger. Do that video and not tell Frenchy at first see how he reacts
I've had sipunculid worm jelly in Xiamen, China. It's made by stewing sipunculid worms under high heat for 2-3mins, put them in small cups and cool it down to a jelly. Add a little dipping sauce, usually made with garlic, soy sauce and vinegar, and eat the whole thing in one bite. The umami flavor, together with the crunchy texture of the worm, it's fun and tasty.
About the wine, something to think about is that wine was forbidden in school cafeterias only in 1981, before that it only had been banned for 14 and younger in 1956, and before that most kids had a glass of wine with their school meal 😂
Kuddos to the Chefs for this great video and your excellent comments! French and Parisian for 67 years I still can't eat these frogs and snails! 🐸 🐌 It's psychological. Because you're right: EVERYTHING is good with garlic-parsly butter! That's why I prefer it with mussels or baked prairies. (P. S.: Paris has changed a lot over the past 50 years, and people have become as kind and nice as in Bordeaux or Toulouse, at least in our good Brasseries like those in the video or Wepler, Le Procope, Lipp, La Lorraine, Bofinger, Le Vaudeville, Le Train Bleu, Francis, Le Dôme, Mollard or Le Terminus Nord… 🤗 🇫🇷)
Llok at that kitchen? I was looking at the chef. 😊
No Andouillette? No Tripe? No Foie Gras (ok, maybe a little controversial for some people…)? No Langue de Boeuf?
Except for the foie gras, those are the weird ones for me…
And you could do more than one episode with all the cheeses alone…
No, a pied de porc with béarnaise is sacrilege. You eat it with sauce gribiche. Period. 🇫🇷
Well, for weird foods, being of Korean descent, Chef Brian almost certainly knows this one: bondaegi (not sure if this is the correct romanization of it) a.k.a boiled silkworm pupae. My Mom loves that shit. The smell alone curdles my stomach. Whenever she would make that, I would run to the 2nd floor, open all the windows, close the door to my room, and be stationed next to my opened windows for the next few hours 😅.
@ChefBrianTsao can you and Frenchie try the shake shack French onion soup burger and compare it to Frenchie's I'm super curious if you even saw that yet
Not had but I've been working on a chocolate lime Shepards pie.
Au pied de cochon is for me the best restaurant in Paris, that is the essence of french cuisine and it's open 24/7. You want a nice meal at 3 oclock when theres nobody, you can and the waiters are doing a great work, best onion soup in town too
Please cover pork roll
Yeah in France buisnesses kitchens are super super regulated
The regulatory organisms regularly close restaurants for diverting from the rules and norms even by a little bit
Dude. I love this channel. Been watching for years. But YouTube sucks at letting me know a new video is out or even any videos. And with so many channels, any single channel can simply get lost. I just realized I have not watched one of your videos in months. YouTube sucks! I hope you are having a great year and your channel keeps exploding, amigo!
I had sweet bread once like 30 years ago at Mont Tremblant restuarant on top of the mountain. Was a cold ass ride up the ski lift in non-ski clothing. They were good, but I was young and it was a long time ago. They definitely went out of favour because of the mad cow thing.
My tartare :
-egg yock
-shallots
-capres
-strawberry or cider vinegar
-a very small amount of ketchup to counterbalance the acidity of the vinegar. (tried it after being baffled by the chef adding some in front of my face in a restaurant and it does work. Tinny amount tho.)
-Spicy oil.
-salt and pepper.
By the way you guys should do Mark Wien's France episodes .
Mash potatoes need to be 50% butter, and good butter !
I, french but i live abroad I ,buy imported gastronomical butter.
Yeah it's expensive.. But good quality butter is live high quality olive oil, he pump up the taste of anything !
@ChefBrianTsao #ChefBrianTsao as french you have so much things to discover , some specialities from the south of France
Pissaladiere / Tian de legumes / Bouillabaisse / Farcis provencaux / Fougasse olives et lard / Anchoïade / Aligot / Gardianne de taureau / Daube Provencale / Tomates provencales and many more!
Come to strasbourg 😊
Hay Brian you look good .:. Your losing weight ❤❤❤ and also frenchie loses a lot of weight