starting out as a young chef my biggest,influence was definitely french cuisine,and when i was 23 years of age i was,determined to learn as much as i could,so i set off for paris to work in some,of the most demanding and exacting,kitchens,in the world and my passion and love for,french food,really took hold when i was living in,france i got to know two very distinct,traditions,of french food on the one hand there was,the delicious,oil cuisine i cooked all day in the,restaurant,and on the other hand there was the food,you ate in people's homes which is a lot,simpler to make,but still absolutely delicious my,ultimate french-inspired lunch,is very light bright and really takes me,back to when i lived in paris,it's my take on the salad nicoise serve,with a delicious goat's cheese,and pear tartine think of the nicoise as,an assembly job of delicious ingredients,brought together with a fantastic,dressing,the secret behind my salad nicoise is in,the dressing room,spoon dijon mustard into a pestle and,mortar,some people top the salad with anchovies,and capers but in mine,they're the base to the dressing we're,gonna grind that to a paste,and then get the garlic in there season,well with black pepper,it doesn't need any salt in there,because of the,anchovies add a couple of tablespoons of,red wine vinegar,olive oil and lastly flat leaf parsley,to give the dressing freshness against,those deep flavors,it's a thick rich substantial dressing,dressing done,now for the salad ball potatoes green,beans and eggs,from a rolling ball seven and a half to,eight minutes it should keep that nice,yolky creamy texture in the center once,the eggs are ready put them into cold,water to stop them cooking,and this is a great trick to peel them,so much easier peeling eggs when you use,the water that they've been cooling down,in,and the water will seep underneath all,the shell,so the whole shell just gets peeled off,of one,beautiful big layer now,beans,nice and crunchy season the beans and,potatoes whilst they're still,warm so they absorb more flavor a little,drizzle,of olive oil salt pepper,and just let them sit there whilst the,potatoes and beans cool down,i'm doing a simple french open sandwich,which is called a tartine,this is delicious first i'm toasting,baguette on the griddle,lightly oil your griddle pan get your,bread,stick it on there take a pear,it goes brilliantly well with goat's,cheese slice the pear,into finger width pieces,that's the color we're looking for that,dark,crispy texture now for the ghost cheese,give it a season it doesn't need salt,because a little fresh goat cheese is,already,quite salty then a handful of crumbled,walnuts,they go under the grill whilst they put,the tuna and these ones together,my secret to assembling a great nisswa,salad is to start in the middle of the,plate,and add ingredients layer by layer,there's one thing i'm always missing the,bottom of salad is dressing,so i like to put it on the plate first,baby gem lettuce is great because it's,robust,and holds that heavy dressing then add,firm waxy salad potatoes and green beans,i like them to have a bit of a crunch,canned tuna can be fantastic i'm using a,good quality one in olive oil which has,been drained,next baby plum tomatoes which have a,lovely intense sweet flavor,and then my eggs that nice,dark rich yolk beautiful,yolk's still creamy inside,he's a little olive nicoise this will,work just as well with other black,olives,and then your dressing drizzle that,round gently,beautiful that is a nicoise,in heaven now tartine,wow just a smell of those grilled,walnuts,that is beautiful a simple,but very elegant tuna nicoise,with a delicious ghost cheese sandwich,wonderful,my vibrant and gutsy nisswa salad with,that incredible anchovy and caper,dressing,served with a pear and goat's cheese,tartine too good,to let the french keep all to themselves,tilly would you mind helping daddy with,the,chicken fricassee please we're gonna,start off,with browning all,the chicken off nicely pan on get that,nice and hot,what i want you to do for me first is to,season,the chicken with salt and pepper please,thank you,so that's on one side then we turn the,chicken over,so we season it on the other side salt,good girl,and pepper nice now this is almost like,a chicken,stew okay what's that there,time time good girl what's that one,there,that one that's right rosemary and,because this is quite a rustic,french dish we don't need to chop,everything,so you get the garlic and you just bash,it like that,now smell mmm that's right,so that's nice and hot put a tablespoon,of olive oil in there a couple of lugs,one two good girl put the chicken in it,and you lay away you're like nice and,brown i'm getting good at this,you are skin side down,so we got the color on the skin now just,want you to cut the mushrooms in half,the belly please okay,these are chestnut mushrooms there are,lots of different kinds of mushrooms out,there there are lots and lots of,different types of mushrooms,whic
The Top 10 Traditional French Dishes You Need to Try
The Top 10 Traditional French Dishes You Need to Try
top ten French food you have to try we,may not be fluent in French but here at,British corner shop we are fluent in,food and with the final stage of the,Tour de France taking place this weekend,we thought we would celebrate some of,the most famous and iconic French food,top 10 most iconic French food one,French onion soup a thick comforting and,deeply satisfying soup made with slowly,caramelized onions and a rich broth,topped with a slice of thick bread,loaded with melty Gruyere cheese it's no,wonder this soup is known as the queen,of soups - crepes the prune essential,French sweet treat crepes are super,simple to make and can be filled with,whatever you fancy such as lemon and,sugar Nutella or fresh fruit and cream,and if you're looking to try something a,little different,why not load it with a tasty savoury,topping instead we like the idea of,creamy chicken and mushroom filling or,perhaps a melted cheese and spinach,variation 3 coq au van unbelievably,tasty coq au vin is one of France's most,famous dishes,there's chicken gardens and mushrooms,all slowly cooked with red wine and,garlic to produce a dish that's simply,mouth-watering this dish has stood the,test of time,and is the kind of good nature foods you,should enjoy on a lazy weekend surf with,a spoonful or two of creamy mashed,potatoes for most many years a simple,and classic dish rules Meniere's fast,food at its best fresh mussels cooked in,a white wine broth with shallots parsley,and garlic with a splash of cream added,at the end serve with some traditional,French bread for dunking and a plate of,freights 2-5 steak tartar not everyone's,cup of tea will admit but there's,something incredibly primal about eating,Rahmi,served with goodies including papers,chives shallots and a raw egg it can be,a delicious meal when done properly that,is six ratatouille,so iconic it had a movie named after it,ratatouille is a hearty province of,vegetable stew that's about as French as,you can get no list a French food would,be complete without it seven she's fun,do melted cheese and hunks of bread for,dunking need we say more,this dish is surely the stuff of cheese,lovers dreams and is a great dish to,serve when entertaining friend and,family make with caught a mental or,Gruyere cheese for a truly authentic,Savoy the dish 8's car goes snails,cooked in garlic butter and parsley,typically served as a starter in France,will forgive you if you're too grossed,out to try them just means there's more,for us nine manatees heralding from the,northeast of France madly eats our,buttery sponge cakes traditionally baked,in scallop shaped Madeline world's often,flavored with lemon almond these cakes,are like little pieces of heaven ten,salad nicer wise packed full of flavor,this French salad is one of the best,combination of salad ingredients ever,don't fall into the trap of making it,with tin tuna which would be a travesty,instead opt for fresh tuna steaks it,will be worth it
Omelette in a 3 Michelin Star French Restaurant with Donato Russo - Mirazur***
Omelette in a 3 Michelin Star French Restaurant with Donato Russo - Mirazur***
Good morning, everyone
I'm Mauro Colagreco,chef and owner of this,restaurant, Mirazur in Menton, France,at the border with Italy, where we make,a very Mediterranean cuisine, that is still,very personal. We have the luck of,having our own gardens, also with our own,hen house, so we basically produce 70%,of the legumes and vegetables that,we use in the restaurant. Now it's,time to move to the kitchen!,Good morning, I'm Donato Russo,,chef de cuisine of the restaurant,Mirazur here in Côte d'Azur in Menton.,Today I'm showing you a great classic,of French cuisine: omelette. For,many it is very simple, but it presents many,challenges when you want a three
Michelin stars result. Today I'm making two,versions: the classic and the souffle ones.,These eggs come from our,garden, close to our Mirazur restaurant.,As you can see, here we have different colors,white, blue and brown and the,classic browns because in our,hen house we have more than 30 varieties of,different hens. Let's now move on to,the preparation of the recipe. To make,one omelette, I'm adding
between 3 and 4 eggs,,always depending on the size. Since,we're using eggs from,our hen house, they're not the same size.,I'm choosing them and starting
to open them in this bowl.,The color is just about the shell, then the,taste is still the same, it's just about,the chromaticism and beauty of,the hens we have in the hen house.,We're now adding a pinch of salt,inside our eggs and we're going,to whip the eggs with the help of,our whisk - fouetter, as it's said in French.,We're whipping our eggs just,enough so we're mixing
the whites with the yolk,,so that we obtain a homogeneous mixture.,After 30 seconds, our,eggs are well whipped already.
We're now proceeding,to the cooking of the omelette, the most
difficult and technical part to execute.,Let's take our nonstick pan,and place it on the flame. Usually,we don't need a very strong flame, but,a medium one. I'm using the 2 main fats,,which are oil and butter, so,I'm adding a drop of olive oil,and a tip of butter. We're allowing,all of the fats to melt,homogeneously on the whole surface
of the pan.,We don't need to heat it up too much,,nor burn it, otherwise our,omelette will not get the desired color.,Once our fats incorporated,,we're adding the eggs.,And now, with the help of the spatula,we're finishing our omelette.
I'm moving it in order to cook the,eggs, and at the same time to detach them,from the pot to prevent them from browning,,which is visually the most,important aspect of
an omelette. It's important,to play with moving it from the flame,,out of the flame. It's very important,in order to have this effect of,an omelette that is cooked
and runny at the same time.,So, we're almost done here.,We'll take our pan off the flame,and we'll build our base.
Just a bit longer.,It's also very important to always clean,the borders, because this helps us,detach the omelette uniformly,and just once we're sure that the,borders are all well detached, that,the base is well formed, we'll go on to,turning it upside down.,We need to tilt the pan 45 degrees,and with rapid hits on the handle of the,pan, we're going to roll and close
our omelette.,Before we plate, we're going to make our,Parmigiano Reggiano sauce.,We're weighing our Parmigiano,Reggiano aged 24 months. We'll need 100,grams and with the help of a thermomix,we're going to turn it to dust.,Once we grated our,Parmigiano Reggiano,
we're adding 5 whole eggs.,Once we close our thermomix, we're,setting it on a cooking temperature
of 80°C for 7 minutes. I'm using the,thermomix to obtain a result that is
smooth and homogeneous, and this allows me,to control the temperature,constantly during the preparation
of the sauce.,If you don't have the thermomix, you can,make the same procedure at home,with a bain Marie. Our sauce is,done. OK. We're adding straight away,a spoonful of cream to stop the cooking.,Once our sauce is mixed,,we're placing it in a container,and we're now moving on to the plating.,We're taking our omelette,and finishing it with our Parmigiano sauce.,This is a dish you can make,easily at home with your friends,
so have fun!,It's now the time to,make the souffle omelette. We'll need,six eggs that we're separating,,whites from reds, in this way.,Using a lot of strength and energy,,we're beating our whites until stiff.,At home, to obtain the result,you're watching here, you can help yourself,with an electric beater.,Here we are, this is the result,we need to obtain.,It's holding. Let's now put our,egg whites in the fridge to stabilize them.,It's now time for the egg reds, that we're,incorporating with flour, and we're,mixing with our whisk to obtain,a dough, in this way.,It's actually a kind of -,we could call it a custard cream.,So, we're mixing first the flour with the,reds, then we're incorporating
everything. Let's,add the warm milk, and we're mixing it,slowly.,When the dough starts becoming smooth,,we're almost there,
with the help of the spatula,we're cleaning t
Classic French Onion Soup | French Guy Cooking
Classic French Onion Soup | French Guy Cooking
hi footballers i'm alex the french guy,cooking and today we're making the most,famous and delicious french soup ever,the onion soup gratinee or in french la,super,gratini,it really is a simple and humble soup,but with so much flavor in it sweet and,caramelized onion swinging in a hearty,stock and topped with crispy and garlic,bread and melted cheese of course,it's supposed to be spot-on for broken,hearts and bad hangovers so in my,opinion it's very useful let's do it,start with one kilo of onions which in,my case is about five big ones yellow or,white ones it doesn't matter grab a,sharp knife and start mincing those,onions,to do so cut the onion in half place the,cut side down and start slicing at the,opposite end of the root,oh by the way keep the root because it's,holding everything in place,every time i'm chopping onion i cry well,i'm not even sad this is such a waste i,hate wasting so maybe i could season the,soup with my tears,place a heavy bottom pan like this dutch,oven for example on medium heat 2 tbsp,butter going and a drizzle of natural,oil to prevent it from burning,drop all the onions in if it looks too,much that's perfect because during,cooking it will reduce a lot,season well with salt it will pull the,moisture out and help the caramelization,going on stir it from time to time it,takes at least 30 minutes to reach a,beautiful brown color which is the,secret of a proper onion soup,when it looks good pour in a glass of,white wine do not use a sweet wine,because we are looking to balance the,flavor and the onions are already sweet,instead use a dry wine or a more,appetizing word a fresh wine this action,is called deglazing but really it's,simply scraping and dissolving the brown,and caramelized bits from the bottom and,using those to pump up the flavor of the,sauce,if you want to you can replace the,alcohol with one tablespoon of apple,cider vinegar,afterwards add one tablespoon of flour,mix well and cook for about a minute,add one liter of organic beef stock of,course if you want to keep it vegetarian,just use vegetable stock,add a bunch of dried herbs like thyme,rosemary or bay leaves,let the soup simmer for about 20 minutes,don't season the soup too early because,while simmering thus evaporating it will,get stronger and more salty,taste it at the end and adjust,adding a dash of cognac or brandy will,make it mad,well i'm basically planning on revealing,every secret of the french cuisine so,stay tuned,to build a crust grill up some bread rub,it with garlic and make slices float on,top of the soup,of course using stale bread for that job,would be just as good,sprinkle that with a guilty amount of,melted cheese swiss grilled cheese is,fine but for a truly french touch use,conte cheese and please don't go light,it's supposed to be decadent,pop this bowl in a preheated oven set to,boiling mud at full whack,the soups are ready when the crust is,crispy and golden that's why gratini,they look beautiful right trust me they,taste amazing to eat it you're supposed,to get a bit of everything cheese bread,and of course that silky and flavorful,broth,i told you this is about comfort food,it's perfect on,wet mondays if you want to brighten your,day it looks quite magical,like comment share and subscribe to,foodtube and to my own channel as well,for many more delicious recipes
Top 10 Most Popular Foods Try in France or Paris || Best France Traditional Cuisine & Street Foods
Top 10 Most Popular Foods Try in France or Paris || Best France Traditional Cuisine & Street Foods
french food relies on simple,combinations of rich natural flavors,that come together to create,unforgettable internationally renowned,dishes in fact french cuisine is so,highly regarded around the world that in,2010 unesco added it to its list of,intangible cultural heritage from,starters to desserts tasty snacks to,fine wine france boasts of a rich,culinary heritage that has made its way,to various part of the world today we,know about top 10 food in france let's,begin it's,number 10 cream puffs and eclairs,the same easy choux pastry batter makes,the light and airy confections we know,as cream puffs eclairs and profiteroles,cream puffs round and fat are filled,with whipped cream and dusted with a,blizzard of confectioners sugar pipe the,choux pastry into longer ropes you end,up with log shaped eclairs ready to be,filled with pastry cream and drizzled,with chocolate icing or make,profiteroles fill cream puff shells with,ice cream and drizzle with chocolate,sauce for an elegant dessert,number nine duck confit,duck confit is also called confida,canard which is a tasty french dish of,duck although some chefs use goose or,pork and is one of the finest french,dishes,the meat is specially prepared using,ancient preservation and slow cooking,process this sees the duck meat,marinated in salt garlic and thyme for,around 36 hours and then slow cooked in,its own fat at low temperatures this is,a healthier alternative to frying it is,typically served with confit roasted,potatoes and garlic on the side today,this dish is popular all over france,number eight macarons,macarons may be the best dessert in the,world to eat on the go these small,colorful cookies are one of paris most,popular sweet treats made of meringue,almond flour and sugar and filled with,butter cream jam or ganache macarons,come in a variety of flavors such as,coffee pistachio raspberry caramel,chocolate and vanilla,number seven escargo's etla bourguignon,this dish is also known in english as,herb buttered snails and no one can,visit france without trying these snails,are what we tend to associate with,french cuisine and they are a staple,food of french families during the,holidays you will feel like you are,french as you take your snail fork and,snail tongue to extract the juicy,interior out of its shell the garlic,goodness will set your taste buds on,fire as you wonder how many boxes of,these you can transport back home,number six breton buckwheat pancakes,this magnificent dish is gluten free and,although it doesn't quite look like a,pancake it tastes even better than one,it can be eaten at breakfast or dinner,usually served with a salad and filled,with ham or eggs the nutty taste of it,will immerse you into french culture as,you crave the recipe for this,magnificent dish it looks like a piece,of timeless art drawing you in as it,convinces you to munch on its beautiful,exterior,number 5 croc monsieur,most brasseries and cafes in paris offer,non-stop service and a staple of their,menu is the croc monsieur an oozy and,crisp grilled ham and cheese sandwich,usually moistened by a touch of,beichamel sauce if you're extra hungry,get the crock madam which adds a fried,egg on top,number four paris breast,named after a long established bicycle,race that sees competitors cycle from,paris to the tip of brittany this is,among the best sellers in parisian,pastry shops the wheel-shaped choux,pastry shell garnished with praline,buttercream and sprinkled with,caramelized almonds is guaranteed bliss,for sweet lovers,number three cheese souffle,this luxurious dish is made of flour,eggs and cheese whipped into a delicate,cloud for you to taste it is a popular,dessert and one you won't soon forget as,you savor every last bite some may even,feel inclined to lick the bowl clean,needing every last morsel to pass along,their frenzied taste buds,number two booya base the creation of,this dish varies from chef to chef but,they all agree that it is amazing no,matter how it's made it is essentially a,fish chowder and the best ones are made,with fresh fish straight from the,mediterranean it is usually served to,large groups of people as it contains at,least six different types of fish you,will regret not tasting the,masterboy-based dishes france has to,offer as their fresh fish can't be,beaten,number one baguette,a baguette is a long thin type of bread,of french origin that is commonly made,from basic lean dough the dough though,not the shape is defined by french law,it is distinguishable by its length and,crisp crust some historians believe that,the french bakers imported the idea of a,long bread from vienna in the 19th,century others claim instead that the,baguette originated during the french,revolution,thank you so much for visiting our,channel in this video which foods most,love to eat let me know in comments,section below we try to always sharing,new and exciting videos for you don't,forget to subscribe our channel for,supporting to us,see you very soon in next video till,th
The 10 Most Popular French Recipes |French cooking academy | Fine Foods (French Culture)
The 10 Most Popular French Recipes |French cooking academy | Fine Foods (French Culture)
the 10 most popular french recipes despite new
trends hype and marketing tradition has never ,been stronger in france good food still means
authentic cooking by using natural products from ,diverse regions this is how we celebrate human
being by offering the best food to all our senses ,cooking homemade food and eating at the table
make your appetite grow stronger the challenge ,is to combine ingredients together to get the best
taste out of them however anyone from anywhere can ,explore the world of french cooking to start with
let's find out what french people enjoy to eat ,here are the top 10 most popular recipes in france
1. roast chicken indeed roast chicken is not a ,notorious french recipe but cooked everywhere
around the world from asia and africa to america ,however it is the most popular french
dish roast chicken is not stuffed inside ,the secret is to baste the poultry several times
during roasting with butter and cooking oil and to ,add an onion in the roasting pan roast chicken is
traditionally served with potatoes and green beans ,2. birth bourguignon the most famous beef stew
in france birth bourguignon is a traditional ,recipe from burgundy a recipe that french
people use to cook at least once every winter ,the beef meat is cooked in a red wine sauce
obviously a red wine from burgundy bacon onions ,mushrooms and carrots add flavor to the recipe
but thyme garlic and beef stock are essential to ,cook a good birth bourguignon 3 mussels marinara
a typical summer recipe very popular along the ,atlantic and mediterranean coast mussels are fresh
and cooked in a white wine source with parsley ,thyme bay leaf and onion it takes only five
minutes to cook a tasteful mussels marinara ,the secret is to season carefully the meal and to
discard any mussels that don't look good enough ,four salmonier although salt is an expensive fish
the taste is so elegant that it is considered as ,the noblest fish salmonier is a recipe from
normandy the fish is cooked in a butter sauce ,with a little bit of flour and lemon juice soul is
traditionally served with rice or green vegetables ,five potato few a typical family meal coming
once again from normandy potto few is a boiled ,beef with pork chicken and vegetables it takes
about four hours and a half to cook as the beef ,has to simmer slowly to extract all its flavor
potto few is also called poti normand in france ,6. sauerkraut quite similar to the german
sauerkraut the french sauerkraut called ,choke root comes from alsace however the french
recipe can be traced back to six centuries ago ,sauerkraut is a fermented cabbage commonly
sauerkraut includes sausages pork knuckle ,and bacon two essential ingredients are
alsatian white wine and juniper berries ,7 veal stew called blanquette devoe in france
this is another stew recipe from normandy ,the veal meat simmers in white sauce as blanquette
from blanc stands for white in french with ,mushrooms and onions the white sauce is made
of egg yolks whipping cream and lemon juice ,veal stew is usually served with rice 8. lamb
navarin another stew but this one is made of ,lamb meat it is also called spring lamb as it
comes with green vegetables available in spring ,nevarin comes from navit which stands for
turnips in french other ingredients are ,tomatoes lamb stock and carrots this stew
takes less time to simmer than any other ,9. cassalay a strange recipe that english people
often confuse with their traditional breakfast ,a traditional meal from southwest of france each
village has its own recipe but it always includes ,beans and meats cassoulet is a rich combination
of white beans and depending on the village lamb ,pork mutton or sausage meat casserole
is the cornerstone of the french paradox ,study describing why people from southwest of
france suffer less than others from infarcts ,10. booyah bess booyah bess is closely linked
with the city of marseille on the mediterranean ,coast the recipe is a fish soup from local
fish and seafood products including crabs ,scorpion fish monkfish and others provincial
herbs and olive oil are essential for a long ,time the recipe was a secret jealously kept by
the people from marseille thank you for watching
Hailey Bieber Eats 10 Traditional French Dishes - Mukbang | Vogue India
Hailey Bieber Eats 10 Traditional French Dishes - Mukbang | Vogue India
love a creme brulee,hello vogue france i'm haley bieber and,i'm very very excited because today i'm,going to be trying an assortment of,classic french dishes prepared by chef,jean bear wow the only thing is i don't,really eat meat mostly just fish so i'm,excited to see what's been prepared,today,okay,wait for it so this is a tarte roof,truffle tart never mad at a truffle bon,appetit thank you i'm all,about taking the perfect bite of,something so i'm being very meticulous,that's crazy good it's like light and,airy and crispy,it's just like a perfect balance,10 out of 10. you should probably take,it away from me or i'm going to keep,eating it and then i'm going to get full,so this is a long ghost a la bellevue so,i start here and go here and the veg on,the bottom too it's uh no it's not full,okay just a presentation this is what i,have to ask okay beautiful thank you,the presentation,is unbelievable a little bit jarring to,see the full,thing but really really beautiful is,this something i would make at home i,feel like my skill level is probably,like,here and the skill level for something,this,beautiful is probably like,here so,maybe i can learn,i'm a soup girl oh it smells so good,ah,see the fancy i'm gonna steal that one,delicious i don't know how else to,explain it i mean i love pureed soups,like this like veggie pureed soups but i,also love really like brothy soups like,noodle soup like a minestrone soup i,love soups that have pasta in them i,love pho i love ramen,i feel like i'm describing every soup,that exists i just really love sue,ten out of ten,it is a very old vegetable it's called,krone and i put on the top a little,scoop of caviar delicious,thank you,what's what's the name of the little,root again,i'm scared i'm gonna butcher the name,the small little carrot,is a really light flavor and what i like,about the caviar is caviar is salty and,it gives it that punch of like saltiness,and flavor,i really do love me some caviar,nine out of ten what,you want me to lie and give you i just,felt like i had to say because i've been,giving everything a 10 out of 10 and i,don't want to okay,okay okay 11 out of 10.,it actually is so delicious i don't want,people to think i'm a liar and they're,like oh everything's a 10 out of 10. it,actually is so i take it back,it's an 11 out of 10. thank you,welcome,oh that is a whole fish,we open the bones of the turbot and we,put souffle inside and it grows like,that it's a lemon sauce,little bit bitter because it's from,lemon from the pyrenees thank you so,much,okay i like the bitter lemon i actually,think that it balances out the fish,really nicely delicious delicious,delicious,that'll do it,so now,we go with the scallops ptv,and the sauce is with version so you,have to put 11 on this one,okay the pressure's on i feel like the,fork it keeps being on this side and i'm,like am i doing this wrong,so good i forgot to even ask him what,was down here,it feels like a,not like a turnip maybe a turnip some,sort of like root vegetable the scallops,are cooked,to perfection so good it's so delicate,11 out of 10 for sure,so this is the first dessert,this is a nougat ice cream i eat it,every day every day,all right,i am,such a sweets girl,wow they knew they were going to get me,with the sweets is there hazelnut in it,yes,you're good the hotel i always stay at,when i come to paris they used to,sadly used to,make these really insane like hazelnut,filling cookies i don't know if that's,very like classically french but it's,really yummy,ah,this is a marquis,cola very typical french cake,that's the smallest,you can finish that whole restaurant,wow i would describe this cake as very,rich very decadent once again,10 out of 10.,wow,wow can you say predamore,created,okay,that caramel on the top is serious,what's what's what's inside it's a,secret,is this coconut milk ice cream yes it is,coconuts,you know the dessert bitters and i,love a creme brulee crunchy caramel on,top and the coconut ice cream and,this is the grandma of the creme brulee,grandma's fab this is definitely,something i would eat over and over and,over and over,i can say for sure i've never had a,crepe like this yay,merci it's like fully still on fire,wow the alcohol is definitely there it's,like a,punchy flavor,i think your grandma's trying to get me,drunk i think it's delicious it's boozy,50 out of 10.,shout out to grandma,thank you vogue for this amazing,experience i had so much fun trying all,these different amazing and beautiful,french foods,shout out to chef jean-bear for these,incredible beautiful creations i hope,you guys enjoyed this video i had so,much fun doing it,avoir merci beaucoup and i'll see you,next time,hi i'm haley bieber to watch more vogue,videos subscribe here
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