Jessi is a true comrade for saying "Vive la Révolution"! The church by Crêperie Beaubourg is Église Saint-Merry, and it was completed all the way back in 1690! Because of its association to Notre Dame, it's known as the Daughter of Notre Dame. The church was badly damaged during the French Revolution and during that time, the Chapter was abolished, and the building became for a time a gunpowder factory. It was returned to the church in 1795 and served for a time as the Temple of Commerce. In 1832, It was again in the midst of barricade fighting during a republican uprising against the July Monarchy (constitutional monarchy that existed from 1830 to 1848). The organ was reconstructed in 1781 by François-Henri Clicquot.
Everything is fairly new in paris. I enjoyed Italy more, as a result. Things are much older. Churches from the 400-500s. Many things from the 9-1100s. Things you don't see in France, where 1695 is considered old. Remember that by that time the American colonies had already been established!
@@tewkewl You are absolutely right, the thing is, Italian cities as a rule grew more organically than Paris (also due to their being in large part independent small states and having strong local identities) whereas Paris, from King Louis XIV onwards was the window of centralised absolute power, and thus was in large part overtaken by state architects who burdened her with myriads of official buildings, monuments and planned avenues and boulevards. This culminated with Napoleon III and the Baron Hausmann in the 1860's, who effectively destroyed the last of Paris' medieval past (the heart of the city centre had remained a maze of narrow streets between XIV-XV century half-timbered houses, which had in large part become insalubrious, but also, importantly in the eyes of state power, veritable powder kegs and difficult districts to reconquer in the case of revolutions and insurrections). They basically pierced large avenues through the city centre, demolishing the Vieux-Paris, gentrifying with large modern buildings these districts which had been home to the poorest of the poor, and made the avenues wide enough to be able to easily shoot canons in straight lines at defenders behind barricades, should the need arise. And indeed, but ten years later, in 1871, the last large popular uprising known as the Paris Commune was easily crushed in blood by the army once they had penetrated in the city.
@@tewkewl There are Roman ruins all over France. Also the caves with ancient drawings pre date the Romans--Chauvet & Lascaux with amazing drawings. There are Roman amphitheaters & aqueducts. France & Italy have different but equally fascinating histories & legacies.
Coucou vous deux ! Don't worry for the black color of the "mold cheese", it's the color of the ashes which protect the cheese. Alessio, a little advice, this kind of dry goat cheese must be served with french bread, and not alone. Bonne continuation et merci pour vos rafraîchissantes vidéos ! 🎉
So a galette can mean anything from a crusty free-form pie with fruit filling to king cake (galette des rois) and waffles (like Galettes campinoises in Belgium). The buckwheat type of galette you had is the Breton galette, meaning it's from a Celtic region in the northwestern part of the country called Brittany. According to legend, the buckwheat pancake was born thanks to a Breton woman spilling buckwheat slop on a hot pebble in the chimney. Buckwheat agriculture has been a part of Breton society (introduced due to Brittany's infertile land) since the 16th century, but with France eating 15,000 tons of buckwheat every year, they can't supply the nation alone, so France relies on buckwheat imports from countries like China and Canada.
@@JackKnight762 you seemed interested enough to reply! :) no one asked you to reply either! Now we're even. But seriously, is there ANYTHING wrong with informing others? If you think simple knowledge, education, or telling the backstory of food is wrong, that says a lot about you.
Actually the galette is not a widespread name in Brittany, it's more a gallo or french name from the Upper Brittany region which includes Rennes (hence why it's so famous in Paris, Rennes being really close to it). Most of Lower Brittany, which spoke breton until recently (50-150 years ago) call them "crêpe", either "blé noir", "sarrazin" (both meaning buckwheat) or "salé" (savoury). So yeah you can call both the sweat and savory versions "crêpe". The Rennes galette tends to be thicker and more soacked with butter ("soupig"= soft) while the Quimper crêpe for instance is thinner and more crispy (kraz).
Love your video: it's light, fun, cheerful. There are so many other cheap options to try in France. Hope you'll come back. All the best on your journey.
Truely - as they stepped into the bakery and the display came visable on the screen, I thought "This unpretentious one, down, with the custard and raisins - that's the deal, pick that one" ... and opening the bag later on: They did! THAT stuff so much reminds me of my school exchange trip to France, back in the days ( about 13-14 years old / from Germany to France ) - because: My French exchange partner's dad was a baker with his own town bakery. We literally had breakfast just backdoor of the baker's shop, with all kinds of the freshest sweet treats, croissants, brioches... whatever you liked that morning 🙃👌🏻 All warm from the oven still, heaven! This raisin custard bun so much reminded me of the products of that bakery 🥐 🫓 🍪 🥮 🥖 🍰
All my life I preferred savory pancakes. I‘m not so much for sweet. In my home town, Novi Sad, we had a pancake shop where there were about 10 sweet pancakes and about 50 savory on the menu. I don‘t recall trying the sweet at all. However, Hortobagyi palacsinta is the best savory pancake.
Happy birthday, Jess! So glad you guys got my favorite French food, the ham and butter baguette. Wonderful memories of eating it on the train and in Paris.
A chouquette is pretty much an "empty" mini cream puff but covered in pearl sugar. It uses the same dough as the one for the "puff" - also known as chou (hence the name chouquette) or profiterole and the éclair. A few other French dishes that also uses choux pastry dough: the religieuse, the St-Honoré and gougères (savoury choux).
Happy Birthday Jessi! For the record.. crepes on the street can be equally as delicious as in restaurant. There is a crêperie on the rue des Rosiers that only sells takeaway crepes.. and the edge is like a lacework of crunchy cheese if you get a savoury one.. so delicious! Another note.. I think that there are two types of croissants in bakeries.. ones with butter and ones made with shortening. I think the butter ones are straight and shortening ones are curved? So you know when you see them which is which.
you guys are adorable! Such genuine and kind people!! Keep up the good work! And jess, id like to get to know your background so maybe do a video dedicated to that, assuming if its not Italian ofcourse LOL
I lived in Europe(Germany, Greece) for many years when I was in US Air Force. I was lucky to have travelled to most countries and sampled food from so many. I will be back in Portugal next week for three weeks at my wife's family villa. I want to retire there .
HAPPY BIRTHDAY Jessi! 🎉🎉🎉 Thank you for sharing your life with Alessio here on RUclips, I for one, greatly appreciate it and so enjoy your videos! I hope you have a wonderful day, wherever you guys find yourselves today! 😊 Also, I can’t stand raisins, bravo for trying the pastry that is stuffed to the brim with raisins! I would act like a toddler and say “NO!” 😂😂 sending love from Northern AZ ❤
The thing is, in English you call everything "pastries" but in French we differentiate between "pâtisseries" (like éclairs and tarts) and "viennoiseries" (croissants, brioches, pains au chocolat...) - the latter are supposed to be cheaper :)
Not true we name categories separate distinct names pastries are sought and creams Chantilly cream infused concoctions We call a 🥐 just that croissant Egg custard with glazed fruit on top are tarts varying from cuts of fruit to flavors creams inside the body of the tart itself Yeah I'm a Delphin Gomes certified pastry chef and while my title covers all types We have an infinite array ofnames for our " sweets " Not crazy about the tendency to rip into us clueless Americans while glorifying your french o phile superior expertise Please get it right Jessi as a Proud American I'm sure you would agree 💯💥
@@lisavictoria34 I'm sorry, but even in the video they refer to viennoiseries as "pastries" and wonder at how cheap they are compard to actual pastries.. I'm just pointing out that "viennoiseries" isn't used in English, and it refers to more items than croissants, it's a separate category - not that it's a big deal, just to clarify :)
And like the baguette, les viennoiseries were a few of the things Marie Antoinette introduced or there abouts, timewise. Before the Viennese influences bread in France was of the crusty, dense country type which had a much longer shelf life. A baguette is best eaten within hours or kept in a paper bag even by the next day it's turning stale. Even a fairly stale baguette can be acceptably rejuvenated by lightly dampening the surface and tossing it into a hot oven for a minute or two. This won't last past the appetizer course, best done when having a nice winter soup to sop it in as it quickly becomes even more stale that it was before.
@@lisavictoria34 In France she only means that we categorize pâtisseries and viennoiseries, and within those are found your tartes, éclairs, millefeuilles and others, and viennoiseries are rather more flour/bread base of all types which she mentions and introduced into the culture of French baking around the time of Marie Antionette thus the moniker Viennoiseries sans aucun doute. In another comment I mention the baguette as we know it today, did not exist in France before the Viennese influences on baking. White breads were OF the aristocracy, and from La Révolution onward the long breads, evolved and grew longer and thinner as it was decreed that no worker could start work before 4a.m. and bakers made baguettes long and skinny so they would cook faster and be available as soon as the shop opened and to be bought for breakfast. Then around the middle of the 19th Century with the advent of steam ovens we began to see the even lighter and crunchy crusts and the modern baguette. By the way, take it easy there it's not that important AND I am a clueless American, who had a French mother and grandparents and I'm also, M. de C. Cordon Bleu Paris 1986 so I might know something as well, tartes/tartelettes do not always have egg cream (you actually sound English not American and you are not clueless BTW) a tarte tatin is custard less. There's nothing wrong with being a francophile or a francophone of which I'm both because I love my mother country as much if not more than my country of birth and I speak both languages fairly well. So, sweeping generalizations don't do anyone any good. A francophile is someone NOT French but who loves things French and France, a native is just that a native. I can be both of immediate French descent AND a francophile because I was born in the U.S. I'm also an italophile and an espagnophile. However after all of this it is still irrefutably true that in our "L'hexagone National" there are two distinct categories that never cross lines, with many delightful savory and sweet little somethings to enjoy and those are pâtisseries and viennoiseries and shall not change.
@@paulbonge6617 viennoiserie existed before Marie Antoinette. They came from Vienna, and was adapted. There are mentions to Viennoiseries as far as Louis XIV. Viennoiseries are cheaper because there are less work compared to patisseries.
Gallettes are my favorite! Jambon Buerre, chocolate eclairs...my favorite French foods!! My French friend says the Gallettes are a "country meal". Had them in Brittany for the first time, delicious!!!!!
Crema catalana and crème brûlée are nearly identical, but crema catalana came first as the first cookbook with a recipe for it dates back to the 14th century (said to have been created by Catalonia's Sephardic community), while the first crème brûlée recipe dates back to 1691! A difference between the two is the French version is made with cream while Crema catalana is made with milk! Crema catalana also has lemon zest and cinnamon (both of these ingredients were introduced to Spain by the Moors)! Crema catalana has been called "Crema de Sant Josep" because it is traditionally eaten on St. Joseph's Day
I have found the best pastries in the neighborhoods away from the instagram stops. The pretty pastries are sometimes too overworked. Grocery store ham and butter is amazing. Had that most days for lunch.
Croissant at 13:12. The French love to use lots of butter in many of their pastries and breads. What you have there is a good example. I always say a day is incomplete without one proper croissant.
To help break language barrier when in France, I recommend Immersive translate. It is a good Translator plus it also works great as a mini dictionary for foreign languages
If that's mold it's actually good for you, it could be ash, there are different regional Crottins and some are dusted with ash. The smaller ones tend to be stronger and are MOST wonderful when slightly melted and warm throughout and placed in the middle of a fresh leafy salad with a light raspberry vinaigrette! AH I'm enjoying this. A Jambon Beurre is a wonderful thing and equally as good from the corner bar/café on any random neighborhood street. Another goat cheese: I highly suggest you try a room temperature Chabichou de Poitou!!! A religious experience, silky and oozy-runny under the edible rind and soft and firm in the middle. Slightly funky, goat-y and musky with some tang and also butteriness! Room temperature smeared on small pieces of warm baguette fresh from the bakery accompanied by a nice medium bodied Burgandy or even a Muscat de Beaumes de Venise (where I lived for years) or if you want to splurge then a Chateau d'Yquem, Sauternes is nice but I prefer a Sauternes with Roquefort and strawberries.
Loved this vlog.mmomg made my mouth water with all the goodies you all got. I have to agree with Jessi I hate raisins also. When I was in Paris last year I saw them all over the place and refused to get them. 😅
As a fellow person with digestive issues I wonder how Jessi does trying all these foods from all over. My limitations are a bit more extreme but I love watching people eat foods I could never try!
We have the eclair also in Belgium, but it is a bit bigger and has a filling of vanilla pudding. This French one seems a bit too much "chocolaty" for me. If you even visit Belgium, try our pastries, they are wonderful too. I should probably introduce you to the pastry/bakery shop of the brother of my brother in law. He makes amazing, price winning stuff
The jambon beurre was lacking some " cornichons" to my taste. Try that : half a good tradition baguette, cut in half, spread with good butter or wholegrain mustard, white or smoke ham ( the à la coupe one) and some thin "slice" of Comté cheese. Could had some cornichons too.
You mean the " jambon ..burre"?? thats what she called it. That cheese is not moldy. Maybe get informed. But maybe not... its laughable that way. Zlso the shop assistant npt speaking English dorsnt mean thats à good sign. It only means... she doesnt speak English
Buon compleanno adorabile adorabile Jessi! Ti auguro un meraviglioso compleanno e molti molti altri a venire. I hope I did this right ..in English happy birthday lovely lovely Jessi! Wishing you many many more wonderful birthdays🎉😊!
I always order a chocolate eclair to a new bakery patisserie. It's my test ! I like the choux pastry soft in the inside more firm in the outside, and fresh with a real dark chocolate cream inside not a chocolate flavoured one.
That cheese looked perfectly fine. There are different types of harmless cheese molds with different colors and often ash is also used to protect the cheese. I wouldn't recommend to eat it pure though. It's very strong. Best enjoyed with some bread. And the chouquettes with a nice and strong cup of coffee.
Happy happy birthday! Just found your channel after you visited NYC. You were right around the corner from where we live. You had bagels in the park across from our apt. So enjoying the two of you. Glad you’re in Paris for your bday. Enjoy and have a wonderful year!
French bakery must have a good amount of butter (croissants, pains au chocloat and specially brioche...). For me éclair is a very hard pastry to please. Have a nice stay in Paris and stay safe
I just love you two!!!! Hey has he tried homemade chicken and dumplins from scratch? or homemade chicken fried steak with cream pepper gravy? I'd love to make both meals for yall lol
A me è piaciuta la diatriba sull'Eclair....sono d'accordo sul fatto che l'abbiamo anche in Italia, anzi..... I appreciated the debate on the Eclair. I agree that we also have it in Italy.....
Happy Birthday Jessi!!! I am trying to figure out how the French keep their weight down with all the patisseries !!! I want to go back to Paris !!! I am fascinated by the beautiful carved doors everywhere.
Cheese at 5:21. I think there is a tie between French and Italian cheese. They both have their strengths. I say the more cheese the better. France has more than 350 cheese types so try as many as possible. Europeans also make raw milk cheese which is harder to get in Canada or the U.S. due to ridiculous food production laws. Finding the raw milk cheese is hard but there are cheese retailers that may have a few types in stock.
Depending on whether we are based on the figures communicated by the Cniel or on the census of the 2018 edition of the "Guide to Raw Milk Cheeses", there are between 1,200 and 2,380 varieties of French cheeses.
Pastry at 11:10. Those are pin wheels. Many bakeries in Paris have icing in top or pistachios as filling, but no raisins. There was also a charred crust loaf of bread I would buy that was among the best bread I ever tasted.
Alessio, as a french, do not eat fromage de chèvre the way you did. You bit it !? In the street ! Without a knife! Without bread !? I am shoked😮. You are both great and nice people and funny.
this moldy cheese is on of my favorite. Im french and this little "bouton de culotte" that means "panty button" is my raw milk goat caprice cheese ::) love that u went to Paris. Enjoy and come back
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Jessi is a true comrade for saying "Vive la Révolution"! The church by Crêperie Beaubourg is Église Saint-Merry, and it was completed all the way back in 1690! Because of its association to Notre Dame, it's known as the Daughter of Notre Dame. The church was badly damaged during the French Revolution and during that time, the Chapter was abolished, and the building became for a time a gunpowder factory. It was returned to the church in 1795 and served for a time as the Temple of Commerce. In 1832, It was again in the midst of barricade fighting during a republican uprising against the July Monarchy (constitutional monarchy that existed from 1830 to 1848). The organ was reconstructed in 1781 by François-Henri Clicquot.
Everything is fairly new in paris. I enjoyed Italy more, as a result. Things are much older. Churches from the 400-500s. Many things from the 9-1100s. Things you don't see in France, where 1695 is considered old. Remember that by that time the American colonies had already been established!
@@tewkewl weird, cause we also have very very old monuments and churches. Maybe they're just more spread out
@@tewkewl You are absolutely right, the thing is, Italian cities as a rule grew more organically than Paris (also due to their being in large part independent small states and having strong local identities) whereas Paris, from King Louis XIV onwards was the window of centralised absolute power, and thus was in large part overtaken by state architects who burdened her with myriads of official buildings, monuments and planned avenues and boulevards. This culminated with Napoleon III and the Baron Hausmann in the 1860's, who effectively destroyed the last of Paris' medieval past (the heart of the city centre had remained a maze of narrow streets between XIV-XV century half-timbered houses, which had in large part become insalubrious, but also, importantly in the eyes of state power, veritable powder kegs and difficult districts to reconquer in the case of revolutions and insurrections). They basically pierced large avenues through the city centre, demolishing the Vieux-Paris, gentrifying with large modern buildings these districts which had been home to the poorest of the poor, and made the avenues wide enough to be able to easily shoot canons in straight lines at defenders behind barricades, should the need arise. And indeed, but ten years later, in 1871, the last large popular uprising known as the Paris Commune was easily crushed in blood by the army once they had penetrated in the city.
@@tewkewl There are Roman ruins all over France. Also the caves with ancient drawings pre date the Romans--Chauvet & Lascaux with amazing drawings. There are Roman amphitheaters & aqueducts. France & Italy have different but equally fascinating histories & legacies.
❤❤❤❤❤❤❤❤❤❤❤
Today is Jessi’s birthday!! Wish her a buon compleanno here!
Happy birthday Jessi! ❤viva Italy
Happy birthday
Happy birthday Jessi!!! 🥳🎈🎉❤️🤍💙🎈🥳💜🤍💙👏👏💪💪💪🎉🎉🎉🥳🥳🥳🥳
Buon Compleanno Jessi!! 🥳🎉🎂
Happy Birthday from Louisiana!🎉⚜⚜⚜
Coucou vous deux ! Don't worry for the black color of the "mold cheese", it's the color of the ashes which protect the cheese. Alessio, a little advice, this kind of dry goat cheese must be served with french bread, and not alone. Bonne continuation et merci pour vos rafraîchissantes vidéos ! 🎉
perso j'aurai retiré la croute 🤢
Jamais ! Un crime qui 😅
How wonderful that Alessio is embracing his French heritage.
😅
So a galette can mean anything from a crusty free-form pie with fruit filling to king cake (galette des rois) and waffles (like Galettes campinoises in Belgium). The buckwheat type of galette you had is the Breton galette, meaning it's from a Celtic region in the northwestern part of the country called Brittany. According to legend, the buckwheat pancake was born thanks to a Breton woman spilling buckwheat slop on a hot pebble in the chimney. Buckwheat agriculture has been a part of Breton society (introduced due to Brittany's infertile land) since the 16th century, but with France eating 15,000 tons of buckwheat every year, they can't supply the nation alone, so France relies on buckwheat imports from countries like China and Canada.
"SO", who asked?
@@JackKnight762 you seemed interested enough to reply! :) no one asked you to reply either! Now we're even. But seriously, is there ANYTHING wrong with informing others? If you think simple knowledge, education, or telling the backstory of food is wrong, that says a lot about you.
Thanks very informative
Actually the galette is not a widespread name in Brittany, it's more a gallo or french name from the Upper Brittany region which includes Rennes (hence why it's so famous in Paris, Rennes being really close to it). Most of Lower Brittany, which spoke breton until recently (50-150 years ago) call them "crêpe", either "blé noir", "sarrazin" (both meaning buckwheat) or "salé" (savoury).
So yeah you can call both the sweat and savory versions "crêpe".
The Rennes galette tends to be thicker and more soacked with butter ("soupig"= soft) while the Quimper crêpe for instance is thinner and more crispy (kraz).
@@JackKnight762 I found it interesting!
As a French guy, I can tell you that Alessio's "magnifique" at 09:41 was just perfect. You're the best guys, cheers from France 🇫🇷
whoop de doo
@@JackKnight762 you must be fun at parties
@@JackKnight762 if you don’t have anything nice to say, don’t say anything at all. We don’t want your negativity here
Love your video: it's light, fun, cheerful. There are so many other cheap options to try in France. Hope you'll come back.
All the best on your journey.
Truely - as they stepped into the bakery and the display came visable on the screen, I thought "This unpretentious one, down, with the custard and raisins - that's the deal, pick that one" ... and opening the bag later on: They did!
THAT stuff so much reminds me of my school exchange trip to France, back in the days ( about 13-14 years old / from Germany to France ) - because:
My French exchange partner's dad was a baker with his own town bakery. We literally had breakfast just backdoor of the baker's shop, with all kinds of the freshest sweet treats, croissants, brioches... whatever you liked that morning 🙃👌🏻 All warm from the oven still, heaven!
This raisin custard bun so much reminded me of the products of that bakery 🥐 🫓 🍪 🥮 🥖 🍰
All my life I preferred savory pancakes. I‘m not so much for sweet. In my home town, Novi Sad, we had a pancake shop where there were about 10 sweet pancakes and about 50 savory on the menu. I don‘t recall trying the sweet at all. However, Hortobagyi palacsinta is the best savory pancake.
Happy birthday, Jess! So glad you guys got my favorite French food, the ham and butter baguette. Wonderful memories of eating it on the train and in Paris.
A chouquette is pretty much an "empty" mini cream puff but covered in pearl sugar. It uses the same dough as the one for the "puff" - also known as chou (hence the name chouquette) or profiterole and the éclair.
A few other French dishes that also uses choux pastry dough: the religieuse, the St-Honoré and gougères (savoury choux).
Happy Birthday Jessi! For the record.. crepes on the street can be equally as delicious as in restaurant. There is a crêperie on the rue des Rosiers that only sells takeaway crepes.. and the edge is like a lacework of crunchy cheese if you get a savoury one.. so delicious! Another note.. I think that there are two types of croissants in bakeries.. ones with butter and ones made with shortening. I think the butter ones are straight and shortening ones are curved? So you know when you see them which is which.
you guys are adorable! Such genuine and kind people!! Keep up the good work! And jess, id like to get to know your background so maybe do a video dedicated to that, assuming if its not Italian ofcourse LOL
I lived in Europe(Germany, Greece) for many years when I was in US Air Force. I was lucky to have travelled to most countries and sampled food from so many. I will be back in Portugal next week for three weeks at my wife's family villa. I want to retire there .
HAPPY BIRTHDAY Jessi! 🎉🎉🎉 Thank you for sharing your life with Alessio here on RUclips, I for one, greatly appreciate it and so enjoy your videos! I hope you have a wonderful day, wherever you guys find yourselves today! 😊 Also, I can’t stand raisins, bravo for trying the pastry that is stuffed to the brim with raisins! I would act like a toddler and say “NO!” 😂😂 sending love from Northern AZ ❤
Bonne anniversaire!!! Glad you guys figured out to just buy regular food!! Galette, etc., that’s why you go to France.
The thing is, in English you call everything "pastries" but in French we differentiate between "pâtisseries" (like éclairs and tarts) and "viennoiseries" (croissants, brioches, pains au chocolat...) - the latter are supposed to be cheaper :)
Not true we name categories separate distinct names pastries are sought and creams Chantilly cream infused concoctions
We call a 🥐 just that croissant
Egg custard with glazed fruit on top are tarts varying from cuts of fruit to flavors creams inside the body of the tart itself
Yeah I'm a Delphin Gomes certified pastry chef and while my title covers all types
We have an infinite array ofnames for our " sweets "
Not crazy about the tendency to rip into us clueless Americans while glorifying your french o phile superior expertise
Please get it right
Jessi as a Proud American I'm sure you would agree 💯💥
@@lisavictoria34 I'm sorry, but even in the video they refer to viennoiseries as "pastries" and wonder at how cheap they are compard to actual pastries.. I'm just pointing out that "viennoiseries" isn't used in English, and it refers to more items than croissants, it's a separate category - not that it's a big deal, just to clarify :)
And like the baguette, les viennoiseries were a few of the things Marie Antoinette introduced or there abouts, timewise. Before the Viennese influences bread in France was of the crusty, dense country type which had a much longer shelf life. A baguette is best eaten within hours or kept in a paper bag even by the next day it's turning stale. Even a fairly stale baguette can be acceptably rejuvenated by lightly dampening the surface and tossing it into a hot oven for a minute or two. This won't last past the appetizer course, best done when having a nice winter soup to sop it in as it quickly becomes even more stale that it was before.
@@lisavictoria34 In France she only means that we categorize pâtisseries and viennoiseries, and within those are found your tartes, éclairs, millefeuilles and others, and viennoiseries are rather more flour/bread base of all types which she mentions and introduced into the culture of French baking around the time of Marie Antionette thus the moniker Viennoiseries sans aucun doute. In another comment I mention the baguette as we know it today, did not exist in France before the Viennese influences on baking. White breads were OF the aristocracy, and from La Révolution onward the long breads, evolved and grew longer and thinner as it was decreed that no worker could start work before 4a.m. and bakers made baguettes long and skinny so they would cook faster and be available as soon as the shop opened and to be bought for breakfast. Then around the middle of the 19th Century with the advent of steam ovens we began to see the even lighter and crunchy crusts and the modern baguette. By the way, take it easy there it's not that important AND I am a clueless American, who had a French mother and grandparents and I'm also, M. de C. Cordon Bleu Paris 1986 so I might know something as well, tartes/tartelettes do not always have egg cream (you actually sound English not American and you are not clueless BTW) a tarte tatin is custard less. There's nothing wrong with being a francophile or a francophone of which I'm both because I love my mother country as much if not more than my country of birth and I speak both languages fairly well. So, sweeping generalizations don't do anyone any good. A francophile is someone NOT French but who loves things French and France, a native is just that a native. I can be both of immediate French descent AND a francophile because I was born in the U.S. I'm also an italophile and an espagnophile. However after all of this it is still irrefutably true that in our "L'hexagone National" there are two distinct categories that never cross lines, with many delightful savory and sweet little somethings to enjoy and those are pâtisseries and viennoiseries and shall not change.
@@paulbonge6617 viennoiserie existed before Marie Antoinette. They came from Vienna, and was adapted. There are mentions to Viennoiseries as far as Louis XIV.
Viennoiseries are cheaper because there are less work compared to patisseries.
I love these videos guys! ONE day, would be so cool to see you try foods/snacks from my country, Finland
Gallettes are my favorite! Jambon Buerre, chocolate eclairs...my favorite French foods!! My French friend says the Gallettes are a "country meal". Had them in Brittany for the first time, delicious!!!!!
Crema catalana and crème brûlée are nearly identical, but crema catalana came first as the first cookbook with a recipe for it dates back to the 14th century (said to have been created by Catalonia's Sephardic community), while the first crème brûlée recipe dates back to 1691! A difference between the two is the French version is made with cream while Crema catalana is made with milk! Crema catalana also has lemon zest and cinnamon (both of these ingredients were introduced to Spain by the Moors)! Crema catalana has been called "Crema de Sant Josep" because it is traditionally eaten on St. Joseph's Day
I have to say, to me, the pastry with the raisins looked the best! 😋
We call them snails! Very popular in specialty bakeries in Australia. Lots of our top bakers learnt their craft in France.
Can anyone talk to me, I am speaking from another country. I needed it.
@@paulinenewton8657 we call it pain aux raisins in France :) very good
@ChachouLP escargot in the east of France
I saw the little green shopping bag when she was walking 🚶♂️ ....😏🤭😊....Ladurée is a MUST in Paris...
I have found the best pastries in the neighborhoods away from the instagram stops. The pretty pastries are sometimes too overworked.
Grocery store ham and butter is amazing. Had that most days for lunch.
Croissant at 13:12. The French love to use lots of butter in many of their pastries and breads. What you have there is a good example. I always say a day is incomplete without one proper croissant.
you are sooo sweet - it is a big joy letting us take part of your experiences. - grazie mille e buon appetito 👍👋👋
Loved how he had Spain's back. With the crema catalana. Ha ha. The Romans stick together against the Gauls/franks. Lol.
The Catalans do not feel Spanish
You must absolutely try the Paris-Brest, it's the best french pastry imho. I just love that thing.
To help break language barrier when in France, I recommend Immersive translate. It is a good Translator plus it also works great as a mini dictionary for foreign languages
Just a slight correction: DO buy crêpes from street carts, they are amazing too 😊
If that's mold it's actually good for you, it could be ash, there are different regional Crottins and some are dusted with ash. The smaller ones tend to be stronger and are MOST wonderful when slightly melted and warm throughout and placed in the middle of a fresh leafy salad with a light raspberry vinaigrette! AH I'm enjoying this. A Jambon Beurre is a wonderful thing and equally as good from the corner bar/café on any random neighborhood street. Another goat cheese: I highly suggest you try a room temperature Chabichou de Poitou!!! A religious experience, silky and oozy-runny under the edible rind and soft and firm in the middle. Slightly funky, goat-y and musky with some tang and also butteriness! Room temperature smeared on small pieces of warm baguette fresh from the bakery accompanied by a nice medium bodied Burgandy or even a Muscat de Beaumes de Venise (where I lived for years) or if you want to splurge then a Chateau d'Yquem, Sauternes is nice but I prefer a Sauternes with Roquefort and strawberries.
It is so nice to see you food reviews 😊
More to come! Thank you so much❤️
Love Your Vids ❤
Glad I found Your Channel
Positivity Vibes✌
Happy B-Day Jessi 🎂
Loved this vlog.mmomg made my mouth water with all the goodies you all got. I have to agree with Jessi I hate raisins also. When I was in Paris last year I saw them all over the place and refused to get them. 😅
As a fellow person with digestive issues I wonder how Jessi does trying all these foods from all over. My limitations are a bit more extreme but I love watching people eat foods I could never try!
We have the eclair also in Belgium, but it is a bit bigger and has a filling of vanilla pudding. This French one seems a bit too much "chocolaty" for me. If you even visit Belgium, try our pastries, they are wonderful too. I should probably introduce you to the pastry/bakery shop of the brother of my brother in law. He makes amazing, price winning stuff
I love all your videos. Keep posting. Pain au raisin is my favorite.
Glad you like them! ps it is the best
Alessio's outfit during the crepe section is giving major Gru from Despicable Me vibes. Loving it!
I think he's Anton Ego 🤣
@@ThePasinis NOW I CAN’T UNSEE IT
Jessi, I feel you on the raisins! I can tolerate eating them plain, but I absolutely hate them baked/cooked/wet and squishy!
Three basic of french cuisine
Boeuf Bourguignon, cassoulet and gratin dauphinois... Real french tradionnal cuisine, you must try...
That explaining the fart part is gold LOL
The jambon beurre was lacking some " cornichons" to my taste.
Try that : half a good tradition baguette, cut in half, spread with good butter or wholegrain mustard, white or smoke ham ( the à la coupe one) and some thin "slice" of Comté cheese. Could had some cornichons too.
You mean the " jambon ..burre"?? thats what she called it. That cheese is not moldy. Maybe get informed. But maybe not... its laughable that way. Zlso the shop assistant npt speaking English dorsnt mean thats à good sign. It only means... she doesnt speak English
If you put cheese inside, don't put also pickles inside. It's either cheese or pickles.
@@pierre-frederickgalland5810 No could be both !
@@brigittelacour5055 For people who have no taste, yes... 🤭
@@pierre-frederickgalland5810 No taste ? All my region should have no taste !
The raisin pastry and the Raspberry tart would be my picks😋
Happy birthday Jessi! Hope you had a wonderful day in Paris 🎉
Thank you!! 😊
Buon compleanno adorabile adorabile Jessi! Ti auguro un meraviglioso compleanno e molti molti altri a venire. I hope I did this right ..in English happy birthday lovely lovely Jessi! Wishing you many many more wonderful birthdays🎉😊!
Happy birthday Jessi! 🎉🎂🥂 wishing you the best day ever
I always order a chocolate eclair to a new bakery patisserie. It's my test ! I like the choux pastry soft in the inside more firm in the outside, and fresh with a real dark chocolate cream inside not a chocolate flavoured one.
That cheese looked perfectly fine. There are different types of harmless cheese molds with different colors and often ash is also used to protect the cheese. I wouldn't recommend to eat it pure though. It's very strong. Best enjoyed with some bread. And the chouquettes with a nice and strong cup of coffee.
The key to life is indeed the simplicity to it ...
yes
He is just Italian 😉 You are both wonderful, and smilling. It is nice to watch you.🙂
Did you say “agent” 🎦 nice 👍
You both are so talented and entertaining!! ❤
Love french food ❤
Chouquette please try when visiting France, so addictive
Happy happy birthday! Just found your channel after you visited NYC. You were right around the corner from where we live. You had bagels in the park across from our apt. So enjoying the two of you. Glad you’re in Paris for your bday. Enjoy and have a wonderful year!
Oh wow sooo close! that bagels place it is incredible!
Happy Birthday, Jessi! 🎂🎁❤️
Pain au Raisins is a favorite!
The fact you didn’t immediately take that top raspberry off before eating that framboise tart … my OCD can not handle it. Haha
Happy birthday Jessie!
Happy to see you in my city and I hope you enjoy it 👍😊🇨🇵😉
2 chouquettes ? Nooooo!
You have to order a dozen for each, it's so addictive...
you so right!
Learned to love chocolate croissants when I lived in Germany.
French bakery must have a good amount of butter (croissants, pains au chocloat and specially brioche...). For me éclair is a very hard pastry to please. Have a nice stay in Paris and stay safe
You could have spread the ham baguette with the inside of the cheese, and leave the outside... ❤❤
I just love you two!!!! Hey has he tried homemade chicken and dumplins from scratch? or homemade chicken fried steak with cream pepper gravy? I'd love to make both meals for yall lol
Love the food rivallry between french and italians
A me è piaciuta la diatriba sull'Eclair....sono d'accordo sul fatto che l'abbiamo anche in Italia, anzi.....
I appreciated the debate on the Eclair. I agree that we also have it in Italy.....
Happy birthday Jesse have a wonderful day ❤❤❤
Happy Birthday 🎂 🥳 Jesse 🎉🎉🎉
I am so jealous right now. When you got to the ham sandwich I almost had to turn off the video. I miss it so much.
Happy Birthday Jessi!!! I am trying to figure out how the French keep their weight down with all the patisseries !!! I want to go back to Paris !!! I am fascinated by the beautiful carved doors everywhere.
You need to read up on the French paradox
HAPPY BIRTHDAY BEAUTIFUL! 🎂 🥳 🎉
De toute beautés 😊vous êtes vraiment un couple parfait 👌 et charmant 😊
So fun!! Loved this video!!!❤❤❤❤❤❤❤❤
Thank you 🤗
I feel the taste of everything you eat, so good
Yay, thank you! ❤️
Cheese at 5:21. I think there is a tie between French and Italian cheese. They both have their strengths. I say the more cheese the better. France has more than 350 cheese types so try as many as possible. Europeans also make raw milk cheese which is harder to get in Canada or the U.S. due to ridiculous food production laws. Finding the raw milk cheese is hard but there are cheese retailers that may have a few types in stock.
Depending on whether we are based on the figures communicated by the Cniel or on the census of the 2018 edition of the "Guide to Raw Milk Cheeses", there are between 1,200 and 2,380 varieties of French cheeses.
@@tomy8375 All the better. 2380 French cheeses means better eating choices.
Happiest Happiest Birthday Jessi!!
Gratulerar på födelsedagen Jessi! From Sweden
Pastry at 11:10. Those are pin wheels. Many bakeries in Paris have icing in top or pistachios as filling, but no raisins. There was also a charred crust loaf of bread I would buy that was among the best bread I ever tasted.
Nop. Those are "pains aux raisins" and obviously they have raisin on it. If not it's not a "pain au raisins" 😂
Our chocolate eclaires have regular white cream inside. I couldn't eat all that sugar and chocolate. I'm glad yous enjoyed all that French food
I would love to see you make French macaroons 😁
we made a rewin of the best French macaroons in Paris but not make it
why?
@@JackKnight762 why not, Debbie Downer?
@@JackKnight762 you’re just jealous these people are living in their best lives while you’re stuck in a basement in the mountains of Austria
*macarons
Macaroons are the ones made with shredded coconut. 🙂
It's nice to see that you are not ending with the disappointment of the Bouillon and really got what the average french get into a pastry shop ^^
Happy birthday Jessi! Love your videos and the nun farts are so funny. No moldy cheese 😢.
Grazie mille! you are too sweet! moldy cheese for Alessio
The molded goat cheese was perfectly good to eat with the ham and butter sandwich....
Jessi, your fancy hand gestures used to point out foods is unmatched😂I hope you had the BEST birthday!! Love you guys 🥰
Great vid 👍
Grazie mille❤️
Finally a real french pastry like us Parisian, we go to
Where did you buy the croissant and pain au chocolat please?
That pain aux raisins would probably illegal in most jurisdictions.
But raspberry tarts always beat the strawberry ones.
Happy Birthday Jess. 🧁
Love Paris, and of course Italy!!
both beautiful
Happy Birthday Jessie! Hope you have a beautiful day! Hugs from NJ
Thank you! 🤗❤️
Italy 🇮🇹 forever
I love this vídeo. Please more desserts videos
I've seen the Ladurée bag, macarons video next ❤.
@ 15:18 This looks so yummy, I was tempted to lick the screen 🤣
lol
With ya on the raisins...😌
Alessio, as a french, do not eat fromage de chèvre the way you did. You bit it !? In the street ! Without a knife! Without bread !? I am shoked😮. You are both great and nice people and funny.
Thank you.
this moldy cheese is on of my favorite. Im french and this little "bouton de culotte" that means "panty button" is my raw milk goat caprice cheese ::) love that u went to Paris. Enjoy and come back
Hi guys. I just wanted to say thank you for you blog. I'm muchhhh older and will never get to Paris. I love both of you. Your so cute
Happy birthday! 🎉🎉🎉
Chouquettes and pets de nonne are different : chouquette is chou pastry baked in an oven and pet de nonne is fried dough.