Mireille Johnston: A Cook's Tour of France II 5 Paris
These are some of the finest food programmes the BBC ever produced. They date back to when the department within which they were made was Education, not Entertainment.
Highlights of Paris: Eiffel and Monet to Crème Brûlée
Rick Steves' Europe Travel Guide | Packing the best of Paris into one episode, we scale the Eiffel Tower, bask in medieval majesty at Notre-Dame Cathedral, stroll Montmartre and its Sacré Cœur church, study the Latin Quarter, remember the Revolution at Place de la Concorde, saunter the Champs-Elysées, get impressed by the Orsay Museum, bone up on Paris's past at the Carnavalet Museum — and in the catacombs, and sample the artistic high life at the Jacquemart-André Museum.
© 2004 Rick Steves' Europe
Monet Art in Paris France
Art Museum in Paris, France. Showing world famous artist Claude Monet's paintings of garden lilies.
Palatul Micului Paris
Palatul Micului Paris
One week after Paris' soft palate surgery - lovin on Paris August 25, 2014
The French chef who learnt his trade in the UK takes Paris food scene by storm
This chef is putting a modern twist on bon appetit.
Using the freshest ingredients from the fish market across the street, Frenchie restaurant is leading the charge in a food revolution in Paris.
Chef Greg Marchand learned to cook in London with British chef, Jamie Oliver, and then moved to New York, Hong Kong and Spain before returning to Paris in 2009.
Soon after, he opened Frenchie in an un-chic Parisien street. It was the nickname Jamie Oliver gave him when he worked in his kitchen in London.
There's nothing fancy about the restaurant: it seats about 30 diners, plates are simple white, and menus come on clipboards.
The first meal Greg Marchand cooked for a crowd was veal in cream sauce - and the dozen or so orphans he shared a home with ate it up.
He was subbing for the orphanage cook, who took weekends off. An indifferent student, he enrolled in cooking school after his time in the orphanage ran out at age 17.
I started cooking when I was sixteen. It was little by accident; I grown up in a child-house (orphanage) and every weekend the chef of the child-house (orphanage) was off, so we were all cooking.
After (the child-house) I was pretty on my own... finishing school and starting to work, you know. I had to pay a rent and I left as soon as I finished cooking school, I left France. I wasn't tied much to France.
Marchand's love affair with food put him at the crest of bistronomie - the French movement combining highbrow gastronomy and the lowly corner bistro.
And from that, he got the food bug. I really liked the way that people react to the good food, he says.
He learned a great deal from different chefs, and global palates.
Jamie Oliver really liberated me, he liberated me in terms of cooking, he made me realise that one can make very simple and very tasty dishes. That helped me to get rid of blinkers I had from cooking school even if it is true that they teach us techniques that are sill very important in my cuisine of course, he says.
Centre of haute cuisine, Paris has been a relative latecomer to the idea of fresh food with local ingredients at prices more for the masses.
A lot of young chefs, I'm part of it, opened restaurants with no investors, so with not much money, so it's often small places with no designer work, because we can't afford it, but what we have is a craft, is knowledge, is the experience in fine dining restaurants.
For 48 euros ($65), diners get a three-course meal at Frenchie.
It's not cheap, but neither is it especially expensive in a city where tourists expecting the world's finest cuisine instead routinely get fleeced in brasseries serving poor food at high prices.
Steve Farkas, a tourist from New York agrees: Everything feels fresh and light and just made and it's actually easier to eat than french food I'm accustomed to.
Food blogger, Meg Zimbeck from Kansas says Marchand is changing the way people shop and experience food: So, it's a very small amount of in gredients but purity of flavours, completely seasonal, very fresh that make you wake up and say: OK, this is something pretty special.
But for Marchand, the proof is in the eating.
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Paris, France - Video Tour of Montmartre (Part 2)
Hello and welcome to another New York Habitat video tour of a neighborhood in Paris ( ). Today, David Hill will take you on a tour of Montmartre for the second part of our series on this famous neighborhood.
While it used to be a small bohemian village on a hill outside of Paris, Montmartre has now become one of the most famous neighborhoods of the French capital city. Montmartre is one of the last towns that were amalgamated during the expansion of Paris in the 19th century. Its origins have made it one of the coolest and most curious neighborhoods of Paris.
Do not forget to watch the first part of our series dedicated to Montmartre ( ) and to subscribe to New York Habitat's YouTube Channel in order to be notified as soon as a new video is released ( ).
Feel free to watch other great video tours of Paris as well, such as this one of Saint-Germain-des-Pres ( ) or this one of the Champs-Elysees ( ).
If it is art you are after, you will probably love the Place de Tertre, where you will find the homes of several artists, such as the apartment where Vincent Van Gogh lived with his brother at 54 rue Lepic, or the apartment of Pablo Picasso at 49 rue Gabrielle. And if you would like to bring home a piece of art from your trip to Montmartre, make sure to stop by Carre d'Artistes, a sort of art market located at 16 rue Yvonne Le Tac.
The Bateau Lavoir, on Place Emile Goudeau, is another great spot for all the art lovers, which was converted into art studios in the 1880s. It is here that artists like Braque and Matisse started painting and that Picasso painted his first cubist painting, Les Demoiselles d'Avignon.
Of course, the best way to experience the atmosphere of Montmartre is to live here like a true Parisian. And there is no better way to live in Montmartre than renting one of the wonderful vacation rentals ( ) or furnished apartments ( ) provided in Paris by New York Habitat ( ).
Those who love to shop will appreciate strolling around in Montmartre along rue Durantin and rue Vieuville, where they will find plenty of trendy boutiques.
If you live in Montmartre, you will have the chance to find some of the city's finest food shops right at your door step. At 38 rue des Abbesses, you will find the Grenier à Pain, winner of the prestigious best baguette in Paris contest.
Montmartre also has plenty of authentic French restaurants and trendy cafes and bars. Here are some of David Hill's favorites:
- La Mascotte, on rue des Abbesses, is the spot for sea food lovers and a favorite of the locals.
- Le templier, on rue de Abbesses as well, is a perfect spot for lunch. This cozy café offers friendly service and a great variety of dishes to suit all palates.
- Le Miroir, on rue des Martyrs, is highly recommended for real food lovers. It serves original dishes in a truly Parisian bistro ambiance.
- Au Grain de Folie, on rue Vieuville, is one of the city's oldest vegetarian restaurants in Paris.
- L'Ete en Pente Douce, on rue Muller, is a reasonably priced restaurant that has something to please every appetite.
Be sure to check out our blog, where you will find more information about the Montmartre area of Paris ( ).
Thank you for joining us today. We hope you enjoyed this video tour and hope to see you soon living like a local in Montmartre!
PARIS, FRANCE
Bonjour! I recently visited Paris, one of the most beautiful cities in the world. Aside from all of the stunning architecture and buildings, the culinary food scene will surely leave you satisfied so make sure you leave room on the palate to try all of the french cuisine.
MUSIC: GLORY NOISE- THE KIDS ARE ALRIGHT
Rouen, France: The Four C's of Normandy Cuisine
When traveling in France, seek out local specialties. Normandy, the region NW of Paris is known as the land of the four C's: Camembert, cider, cream and Calvados (apple brandy). Savor all four flavors and pamper your palate in the hedonistic ritual of fine French dining. Bon appetit! Subscribe at for weekly updates on more European destinations.
For more information on the Rick Steves' Europe TV series — including episode descriptions, scripts, participating stations, travel information on destinations and more — visit
Rare prawn wows in Paris restaurants
(5 Aug 2009) SHOTLIST
AP Television
Restaurant L'Alcazar Paris 17 June 2009
1. Various shots obisblue being prepared in the kitchen
2. Close obsiblue in frying pan
3. SOUNDBITE (French) Michel Besmond, Manager Alcazar Restaurant:
An exceptional prawn because of the way it is produced in an exceptional environment.
4. Wide pan in the restaurant people eating
5. Top shot diners in restaurant
6. Mid shot diners
7. Shot obsiblue in the plate at a table pull out to diners
8. Close up obsiblue being eaten
9. SOUNDBITE (French) Alexandre Monage, Client:
It is excellent, it is very delicate with a certain tenderness and quite a pronounced taste, it is an excellent dish that I do recommend.
10. Close frozen obsiblue in box in the kitchen
11. Close obsiblue cooked
12. Set up Francois Regis Gaudry, food critic, L'Express Magazine:
13. Close Gaudry eating obsiblue
14. SOUNDBITE (French) Francois Regis Gaudry, Food Critic L'Express Magazine:
A very demanding packaging and fishing process and above all an exceptionally quick time in between catching and deep freezing.
15. Close up obsiblue on fork
16. SOUNDBITE (French) Francois Regis Gaudry, Food Critic L'Express Magazine:
If the breeding conditions remain unchanged, if it is successful, as seems to be the case, in my opinion we are looking at quite a new product which will be used in kitchens and will impress generations of chefs to come.
17. Wide obsiblue on 3 plates in the kitchen serving
18. Chef stirring sauce and drizzling over obsiblue
19. Mid shot waiter in the kitchen shouting service
20. Waiter serving diners
21. Close up obsiblue
22. Client eating obsiblue
23. SOUNDBITE (French) Vincent Tissier, Diner:
There is almost a sensuality to be found, because the flesh is so tender, the taste is very subtle. This is really an exceptional product, it is very refined.
24. Pan obsiblue
25. Close up obsiblue
LEAD IN:
While global fish stocks dwindle, diners in Paris are enjoying a new kind of eco prawn - the obsiblue.
The unique prawn is bred exclusively in French New Caledonia for the restaurant trade under strict sustainable conditions.
And it's going down a treat with seafood lovers.
STORYLINE:
It's a fabulously succulent new prawn from French Caledonia.
It's sustainably produced.
But by the time it reaches the select few restaurants that are dishing it up in Paris, it's clocked up a good few food miles - 10395.78 to be precise (16729.93 kms).
The prawns are bred in the New Caledonia lagoon.
They feed in the plankton rich water for 9 months until they mature.
They are then harvested by small number of producers - twenty or so.
The obsiblue is a speciality at the Alcazar Restaurant in Paris.
The restaurant is renown for excellent fish and seafood.
An exceptional prawn because of the way it is produced in an exceptional environment, says the manager of the Alcazar Restaurant, Michel Besmond.
But the obsiblue is not a complete newcomer to seafood loving palates - Japanese chefs were amongst the first to recommend it.
French Caledonia produces 2000 tons of prawns a year.
Less than a hundred tons of those are obsiblue prawns.
It makes for a rare and sought after dish.
It is excellent, says diner Alexandre Monage, it is very delicate with a certain tenderness and quite a pronounced taste, it is an excellent dish that I do recommend.
According to food critic, Francois Regis Gaudry it's secret of its freshness is all down to the packaging.
The producers ensure that only 30 minutes pass between catching the prawn and deep freezing it.
Pan fried and drizzled with garlic sauce, orders for the dish at the Alcazar just keep coming.
So it's a resounding 'oui' for the obsiblue from fine diners in France.
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Franta - Castele faimoase din Valea Loarei.
In acest filmulet (al doilea din seria Valea Loarei) veti vedea urmatoarele castele vizitate: Chenonceau, Amboise, Villandry, Langais si castelul d'Usse.
Toata filmarea a fost facuta cu Samsung S8.
Multumesc de vizionare!
Daca ti-a placut da un Like, daca nu Dislike.
Subscrie la canalul meu Youtube pentru suport pentru urmatoarele filmulete daca ti-a placut cel la care tocmai te-ai uitat. Multumesc
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EPIC PARIS Food Tour - 11 INCREDIBLE Stops - Best of LE MARAIS
Discover 11 TOP TASTES in Paris! Chocolate, croissants, macarons, wine, French onion soup, French bread, French coffee, steak tartare, galettes, pastis and more! Local expert Jess takes me on a day-long gastronomic journey in Le Marais, one of the city’s most charming neighbourhoods. Beware - this is EPIC! And it also includes stops from our Devour Tours food tour in Paris! Venga, let’s go! ????
**NEW HERE?** I normally make videos set in Spain. But to celebrate my company Devour Tour’s launching a tour in Paris, I decided to make a video all about enjoying Parisian food like a local. Santé!
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1. EXPLORE SPAIN LIKE A LOCAL! ????????
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2. ABOUT THIS VIDEO ????
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Paris is one of the most magical cities in the world! But man, it can be tough figuring out where to eat and drink like a local. It’s a city that is so popular with tourists - and that means there is an overwhelming choice of places and a fair few tourist traps to avoid!
So to celebrate our fantastic Ultimate Paris Food Tour I teamed up with our local Devour Paris expert Jess Timmins to take you to 11 places where to you can try some of the must-try tastes in this incredible city.
We focused our food tour in Le Marais district, which is a gorgeous historic part of Paris with lots of family-run business and beautiful winding streets, some of which are as they were centuries ago.
In this video we hit 11 establishments, lots of them family-run businesses. And many of them actual places we visit on our food tour.
So where did we go to eat the best food in Le Marais... and what did we try?
1. Caractère de Cochon - Paris’ best jambon-buerre sandwhich
2. Jean-Paul Hévin - Paris' best macarons and chocolate
3. Tout Autour du Pain - mind-blowing croissant and pain au chocolate
4. Grand Cafe Tortoni - gorgeous coffee shop!
5. Poilâne - famous bakery and French bread how it used to be made
6. Chez Alain Miam Miam - an incredible galette au beurre salé
7. Au Petit Fer a Cheval - pastis for a little aperitif
8. A La Villa de Rodez - a selection of delicious French cheeses and cured meats (saucission)
9. Les Philosophes - lovely bistro for excellent steak tartare and French onion soup
10. L’as du Fellafel - Paris’ best falafel, in the Jewish Quarter
11. L’Etiquette - a fabulous little wine shop (where you can also drink wine by the glass)
#frenchfood #parisfood #JamesBlick
3. WHO IS JAMES BLICK? ????
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Hola! I’m James Blick. I believe that Spain deserves to be explored deeply and richly. That means going beyond the tourist cliches and beyond the tourist traps! So my mission is to help you have a true, deep and delicious experience in Spain! If that sounds like something you’re into, then I’d love you to subscribe and join this community of Spain lovers!
Business enquiries: james@jamesblick.com
*Some of the links may be affiliate links. If you click a link and buy something, I may receive a small commission from the sale that helps support my ability to make these videos. It doesn't cost you anything extra and you are free to use the link or not. If you do use the link, gracias y salud!
A Great Vintage: The Head Sommelier of Le Meurice Pours some Knowledge
hosco.tv meets with Julien Touitou, Head Sommelier at Le Meurice Alain Ducasse in Paris to get some tips on what makes a world class sommelier.
Julien’s career path includes some of Paris’ finest establishments – such as Le Royal Monceau or Hôtel Plaza Athéné, and it was his first internship that opened his eyes about the profession’s unique approach to guest service. Now heading a team of 7 Sommeliers and managing a cellar of 28’000 bottles, he tells us success in this field requires a good memory, but above all a great sense of curiosity. Because the life of a good Sommelier goes beyond the restaurant walls and one needs to travel the vineyards, meet the winemakers and taste the wines (and stay sober doing it!).
For Julien, the profession’s future is bright and even goes beyond the grape. As the new generation of sommeliers embraces other products such as cider and coffee, a whole world of delicious possibilities is opening up to our palates.
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From Paris with Love ❤️ | Barkha Singh
Hey lovelies, I got a chance to visit Paris for the Inflow summit meet-up and it was a great experience meeting people from all over the world.
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Paris wheezing Mar 6 2014
This is Paris, my French Bulldog. She needs soft palate surgery to remove the obstruction in the airway to her lungs. Please help make this possible. If you would like to donate to her cause, please see her page called 'Paris Needs Our Help!!' at GoFundMe.com. She needs the surgery as soon as we can raise $1800.
Paris Eating Curry
abdullah shows how paris likes her curry
Macron meets Serbian counterpart Aleksandar Vucic in Paris
(17 Jul 2018) French president Emmanuel Macron on Tuesday welcomed his Serban counterpart Aleksandar Vucic in Paris.
After congatulating his host for the football World Cup win, Vucic said that his counrty must sort out our problems before EU membership can be realised.
To advance toward EU membership, Serbia and Kosovo must solve their dispute that stems from the breakup of the former Yugoslavia in the 1990s.
Macron emphasised that progress on the issue was more important than a fixed time frame.
He also suggested that reform within the EU was necessary to arrive at more effective decision making processes.
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April in Paris -- Market Morning, Rue de Bayen in the 17th Arrondissement
The closest métro is Ternes on the 2 line.
Money is no object when you live here. Blissfully unaware that recessions rage elsewhere, Parisians are upbeat in their uptight, trank-popping way, as our GDP roared last year and is up so much this year, the economy appears overheated in some respects.
I continue to note the barelegged Parisian ladies, something I noticed on my first visit here in 1993. Only mistresses and prostitutes wear stockings.
I was dressed to kill, ready for a power meeting with some PTB. Stylish shoes, but a spare pair for the long ride home to the near-suburb in which I reside, for my tired feet. I never wear diamonds before 6 pm, but chose my battle togs carefully this morning. Even the scent must be just so in Paris. ALIEN seemed right this morning, ha ha! That's how I feel these days, anyway!
I had to get up at 5:30 am -- you should allow two full hours to get from point A to point B in Paris. If you're early, great -- you can sit and pull yourself together, so they won't see a hair out of place. If you have a little cash on you, or a lot of cash (for this part of town) you can buy something refreshing au zinc, standing at a café counter. I had time for that this morning -- five whole minutes -- and there's a super short clip up of the cute place I ducked into for a bitter slurp of the forever-undrinkable, foul-tasting coffee they serve in France. Ha ha! Don't even THINK about ordering tea here! If you don't drink alcohol and have a discrimating palate, you might just go thirsty in this fine Republic.
The organic shop is part of a chain called NATURALIA, and their website is naturalia.fr
copyright 2011 Lisa B. Falour, B.S., M.B.A. all rights reserved LISA, INC. (EURL) cutecatfaith.com
My two YouTube channels are CUTECATFAITH and SLOBOMOTION, and on Dailymotion my videos and slideshows are grouped under LisaFalour.
Fight the good fight.
Top French chef & restauranteur opens luxury chocolate factory
LEADIN:
One of the world's most famous chefs, Alain Ducasse has realised his dream to become the owner of a Willy Wonka style chocolate factory.
The chocolates come in every shape, size and taste, but each one is especially crafted for the cocoa connoisseur.
STORYLINE :
Simplicity is the hallmark of Alain Ducasse's chocolate.
He believes luxury and simplicity go hand in hand.
The chocolates are not fussy, or too ornate, the most important thing about them is their taste.
Behind the small Paris shop window is a showroom, with chocolates made from beans from every cocoa producing country in the world.
They are processed into chocolate here, at Le Chocolat Alain Ducasse, to the demands of Ducasse's palate.
With this showroom and workshops Ducasse has accomplished one of his lifetime goals.
He says: The most important is to realise our dreams one day. That was in my mind and from time to time I realised some of them and chocolate manufacture is one of them.
Here in Paris, Ducasse is name synonymous with taste and elegance.
He owns several restaurants in some of the most fashionable neighbourhoods.
As a young apprentice cook to famous Parisian chefs Michel Guerard and Gaston Lenotre in the 1970s, Ducasse developed his interest and passion for chocolate.
By the time he was discovered by chocolatiers Alain Chapel and Maurice Bernanchon in Lyon, his fascination with the cocoa bean was secured.
Since the opening of his chocolate factory, near Place de Bastille in central Paris in 2013, Ducasse and his team have been exploring different origins and aromas in order to make chocolate bonbons, old fashioned pralines, tablets and ganaches.
But while the chocolates look traditional the flavours in some can be very adventurous.
According to Ducasse some ganaches are combined with herbs like mint, or fruits like raspberry, or passion fruit, preservatives which may mar the taste are left out.
The aim is to achieve a perfect, homogeneous texture which can be naturally preserved.
Ducasse says: Here, we are craftsman. That means that we receive cocoa beans and that we are managing to preserve the taste and the flavour of origin; (we are preserving) the essential characteristics of all origins without trying smoothing them; we will keep its defects. Finally, those defects, that search for the uneven, for what is not normal, what is not prescriptive, that makes the quality of what are we doing here.
He adds: Even if we are surrounded by famous neighbours like Belgians and Swiss, they are occupying another domain. They are first of all making softer tastes, they are more universal, for the wider public and in relation to what we are doing here, we are focusing on fine connoisseurs.
Ducasse's role here is as an artistic director who defines flavours and approves ideas and concepts.
The factory is run by Nicolas Berger who adjusts and adapts flavours.
They meet at the end to put the finishing touches to new products like this DIY chocolate Christmas tree which was introduced for the festive season and has proved to be very popular.
Berger says: I was looking for something that would represent Christmas. A Christmas tree was simple and the most obvious idea and then we had the idea of making circular parts and to have an original taste of chocolate and finally we made something that is pretty likeable and fun.
More than a decade ago, Berger met Ducasse in New York.
He was a young chocolate master.
His interest in chocolate began in childhood with his father who worked in a chocolate factory.
Nicolas Rosselli is one of the serious chocolate buyers now making their way to the Ducasse workshops.
Tasting a sample he says: I find this very subtle, very rich (in taste).
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Gastronomie Paris, Cave à vin - Florian Aubertin, la cave des papilles
Chassez le naturel, il revient au galop. La nouvelle cuvée des cavistes prône le respect de la terre et propose un vin alternatif qui fait chanter les palais parisiens.
[article] La cave se rebiffe :
Une vidéo de paris-lifestyle.fr, un site réalisé par Aéroports de Paris, dédié à La sélection des tendances et des meilleurs événements à Paris
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The wine empire strikes back. The latest vintage of cellarmen advocates respect for the earth and offers natural wine alternatives garnering plentiful praise from Parisian palates.
[article] Cave men :
A video from paris-lifestyle.fr, which is a website by Aéroports de Paris dedicate to the best Paris trends and events