I need Ollie to bring Josh to a fake michelin star restaurant he sets up himself where he serves him very average food but with fancy name and plating getting increasingly worse with each course and see how Josh reacts to each bite. That would be peak entertainment. There could even be an actor telling stories about each course and cheap wine pairing and all. Please make it happen!
Or just ask Gabie to make the food and Ollie tries to convince Josh that its from a Michelin star restaurant 😄 Edit: I also want Gabie to enjoy, just relax, enjoy good food. So Mr Z would cook instead 😄
Gotta admire Ollie for repeatedly trying something that he knows he doesn't really like. He's so polite in valuing the food that has been prepared for him!
That's not just politeness, some taste require to get used to them and the same ingredient will taste different depending of its origin or preparation. Stopping at the first try would be like saying you don't like music after listening to only one song.
@@IronFreee I agree, some dishes are definitely an acquired taste and of course they vary depending on different factors. But just like with music, different people will enjoy different things and that's fine. At the least it's setting a great example that one experience shouldn't keep you from trying again and being open-minded😊
@@damo1597 Same. Until then I'm vicariously living through Josh and Ollie's adventures. Fingers crossed for us to be able to taste all the foods soon haha.
@@jasminj1406On the topic of some dishes being an acquired taste, I actually had that experience with sauerkraut when I tried it the first time, I had to go in a second time to actually kinda like it. I know people also have that experience with raw fish sushi which I've loved since I was a kid.
Massive kudos to Chef Thibault for being such a good sport. Patient, happy to explain everything, and utterly brilliantly kind. What a wonder of a human being.
My brother in Christ, he agreed to this for the massive publicity boost it would get from being featured on the channel. You think restaurants like that have a budget for marketing?
@@tonyedwards9972all 3 coments from you on this chanel are bad and sad! are you ok? looks like youre life must be sad ore you are just a russian troll ☺️
It's understandable. That man made oysters good for Ollie. All of the potentially odd food was wonderful. And totally a good looking man, who can cook wonderful things....
yes, it was so cute. The 'ugh oysters, do I have to?' look becoming "ok, lemme just do this. hey, what is this? holy cow, this is good?!' I also am not a huge oyster fan. I also keep trying, because all those people can't be wrong... meh... dang. Now I want to go to Thibault's restaurant and beg for this tasting menu....
As a French I'm so happy you liked these dishes. They're uncommon now even in restaurants. It reminds me the 80's when I could go to restaurant and eat with my grandparents...
@Mudra I guess it's trends. They take time to prepare, some are strongly associated with family dinners for most people, and the French cuisine is highly influenced with world food since the 90s.
@@mudra5114 Price would be the prominent factor, in my opinion. Aside from the restaurant the Jolly boys ate at, those dishes aren't served by your average bistrots, which are reasonably priced. There are lots of restaurants that serve frog legs, snails, etc but they tend to be on the pricier side of dining. I love oysters and in a coastal city that I often visit, a plate of raw oysters will fetch about 20 euros, which my family will go through 3 or 4 orders before we go onto eating the main meal.
@@Americaninparis2012 it's not the price like my mom was cooking a lot of vol au vent (we call them bouchées a la reine) and my grandfather use to cook the snails he found in the forest with garlic butter and oyster was often on the table for Christmas, but like my grandfather is dead so no more frog legs and snails, and my mother cook other recipes, there is trends with recipe too, the people are doing other things with time. But you can found oll of these food at bistrot or in a butcher shop,or outdoor markets for not so mutch money, as far you are not going to a Michelin restaurant
French person here and it also made me laugh when Josh said "that's a lot of oysters" at the beginning. Growing up my family would have oysters every Sunday as appetizers and it was standard to buy 6 oysters per person. 😂
I love how Ollie keeps trying oysters, even though he disliked them each time, to finally enjoy this oyster!! Your reaction to the food made me want to run to Paris! 🤤💜
The Italy trip was particularly good because of Mr. Z. He knew the places to go for the best experience. Josh and Ollie need to make friends with Thibault so that maybe he can do the same in France. :p
@@bhagad i mean Gabie is quite knowledgeable and Ollie can speak French somehow even if he jokes about it. I find it more amazing when they go to places that a tourist or not as knowledgeable would go to. They'll probably find that even a hole in the wall restaurant can taste great here in France.
When I was younger and went to camp they served us frog legs. They were fried. We thought that it was chicken. After dinner they chef came out with a box showing us we’d eaten frog legs. The meltdown was hilarious
When my mom & I went to Paris she was absolutely NOT having snails. The waiter misunderstood and brought us 2 orders. She couldn’t speak French so she ate it anyway… and she LOVED IT!!! So don’t be afraid people!
I truly love how you’re navigating between French gastronomy public figures. Thibault was a competitor in the same show as Pierre Sang (not the same season though) and as far as I remember seeing images of him shirtless on the screen at that time made some people’s heart flutter. I’m terribly jealous while being glad to witness the sheer joy of mates trying Michelin star dishes.
Merci... Vous aimez aussi qu'ils soit si râleurs, un peu fanfaron et qu'ils se mettent souvent en grève ? Sinon cela dépend des coins de France. A Paris c'est plus froid et pressé comme ambiance, à Marseille c'est plus chaleureux et lent ... CARPE DIEM
I couldn't appreciate more how involved the chef is here. He's really passionate about the food and sharing the experience with them. More like this and potentially more with him!
As much as I love the KE and Jolly series with friends and guests, I really love seeing Josh and Ollie and long time friends and teammates from behind the camera enjoying special food together ❤ Reminds me why I fell in love with their channels in the first place ❤
I cannot be the only jollybean that just enjoys it so much when Josh and Ollie just absolutely melt when they eat amazing food.i love watching their reaction
So many firsts on Luke this 2023. First time to travel in Korea (Korean Englishman) and now first time to try some Michelin star food in Paris (Jolly) 🙌🏻
I love the fact that you ALL shared the food and captured it on camera. Not many do that and it's beautiful to see. Just started watching you guys not long ago. Cheers from Canada
GOD, I think Thibault is one of my favorite Chefs you've had on the channel! He and Pierre Sang are so amazing, friendly, INCREDIBLY talented, and soooo French. Thank you so much to Josh, Ollie, and the rest of their team for making these videos and introducing us to these new experiences and people!!💜💜💜
In my younger years, I go frogging with my father and uncle. Nothing better than fried frog legs, gravy and biscuits and fried potatoes and onions. Perfect Southern USA breakfast!
i also love how Gabie is just enjoying the moment and the food as well and just letting the guys experience it for themselves without saying too much, especially since she trained in Francein the culinary arts and has also interned at a Michelin Star Restaurant there.
What a lovely chef! To take the time and energy to put this together and do it with such care and consideration and hospitality- *chef’s kiss*. 💜 That being said, as much as I respect and admire the dear chef, I don’t think my pallet would appreciate his menu. 🤣
Chef Thibault is amazing for showing you guys the traditional French dishes like that! What an incredible feast! Can't wait to see the dessert episode! 😍
When I was stationed in West Germany in the late 8os there was a restaurant in Erlensie called The Hungry Hunter where they served wild game that was taken by local hunters. I ate my first wild boar, roast pheasant, duck, red deer, and field snails in that establishment. The nights menu was dependent on what a hunter had shot the week before and how long it lasted.
From someone who catches and cooks his own food i was so freaked out when i heard about frog legs i always thought theyd be like gelatin textured and gross but theyre pike a really lean chicken that has 0 fat. Frog legs are goated.
You see there that most people on social media who review food don't really know anything about food. French cuisine is always underrated and Italian cuisine is like the best of the best. Don't get me wrong, I love Italian food, but in my opinion you can't compare it to French gastronomy.
I’m just in love with Jolly lads ! Why ? It’s just layers of love, friendship and partnership. I just can’t get enough of them . They are all cool lads . Cheers from Austin Texas . Claudia
This takes me back to France and reminds me so much of when I first had snails and frog (probably not this level of course). I miss it... And it's lovely how they are embracing the new experiences and also enjoy Luke trying all these things for the first time too. What a lovely atmosphere
They've been doing it for a while and I don't see people getting tired of food anytime soon. The worst that can happen is for them to become vegan, vegetarian or some other nonsense...
@@richierich291266 They're still around at some ballroom parties as appetisers, but they're tiny little things about the size of a makizushi slice, and filled with a teaspoon of crab or prawn sauce. You'd be hard pressed to find something like what they were served in this video.
I'm not joking when I say that I gasped when they first showed the chef... and then Ollie immediately commented on how good looking he was... hubba hubba
literally saw the chef and thought wow, and then felt instantly reassured, Ollie’s surely gonna point out how beautiful he is, and Ollie, like always, you never disappoint ! -also love you josh don’t get jealous😂
ollie hesitated on the oysters but had no problem eating the amphibious meat. we're like total opposites 😂 chef thibault looks just as amazing as the food he serves, cheers! 🤍
Thank god for the camera men/women. Feels like other channels don’t interact with them as much or have that chemistry. Letting them taking a break and actually getting to try the food that they’re filming is dope.
This is one of the BEST RUclips channels, period. So much fun to watch, love the camaraderie among the two hosts and staff. Would love to watch more episodes where they eat some really far-out food. That would be fun.
That’s real food , not fried , but pampered and slowly cooked with love spices ! Poached , simmered , blended , and seasoned by an expert awarded by his peers for excellence ❤
My partner is my BEST critic for what I cook - when he reacts like these guys over my cooking I just know I've nailed it! I love cooking and to cook amazing food - no wonder people are chefs.
I feel that watching Josh and Ollie try so many different foods has made me a more adventurous eater and more willing to try new things. I want to try everything in this episode.
Whoever chose to use Mercury The Winged Messanger as the background music and timed up the transition perfectly at 4:20 when the flavor really exploded and hit their senses deserves a fucking raise
I wonder how many proposals this chef has gotten after his food has serenaded guests into a state of swooning ecstasy…. 😂😂😂 Ollie is on the verge of having a 3 way relationship! 😂😂😂❤❤❤
Dear Josh and Olly, Myself i am an french bean, and now i am not there, in France but when i saw this series in France, you make me happy. Thank you so much. Très cher Josh et Ollie, Étant moi-même une Jollybean française et que je ne suis en ce moment là-bas, en voyant votre suite de séries, vous m'avez rendue heureuse. Merci énormément
I tricked my wife into eating frog legs at a Chinese buffet. I broke off the thighs and told her they were chinese chicken wings. She wasnt happy when she found out it was actually frog legs.
I am so jealous. This meal looks sublime. Thank you for reigniting my love of food. I love how even though you guys are foodies you are not pretentious. Loving you guys. Hello from Canada.
Cyclone Freddy is over, mildew growing in my house after the flooding, getting over being sick, and it's my birthday: Jolly video to make everything brighter. ❤
As a French, I continue to eat all these dishes, but of course not every day! They have become less common and are often eaten for special occasions. Oysters are often eaten during the holidays, Christmas or New Year’s Day, but they are also eaten a lot in summer! Snails are often eaten in tomato sauce with peppers in the south, close to Spain. Otherwise they are eaten more commonly with garlic and herb butter that is cooked with the snail in the shell, and it is eaten by removing the snail with special forks. My father also makes me frog legs sometimes, not necessarily for special occasions, with garlic and butter! But again it is not an everyday dish like pasta. The pigeon is really popular in France, like quail! They are a little more chic and delicate dishes, but they remain traditional. My grandfather often cooked quail with grapes when I went to see him and it was absolutely delicious! Foie gras is also very popular, and it is eaten during the holidays because it is very expensive but really delicious, traditionally on toast but in many other ways too! The French often eat it only once or twice a year (for reasons of budget, tradition but also animal condition although there are today more ethical producers. Some do not even eat at all, many reduce but it remains traditional). It is also cooked in fancy restaurants, in sauces, ravioles and others. On the other hand, crepes are very much consumed in France, in many ways possible, all French love it and eat it very regularly (I want to eat it now 🤤😂). Finally, I am delighted that you were able to taste and enjoy all these dishes! Some of these dishes have become less common over time and trends, but they remain classics of traditional French cuisine, still very much appreciated by many! Of course, as always, some people do not like some of these dishes, even in France (but well some do not like cheese so are they really French!? 😜 Fortunately everyone loves the baguette! 🥖). Some are special and can not delight the taste buds of everyone, but like all dishes! The French remain very proud of their cuisine and appreciate that foreigners discover traditional cuisine, even if you have not tasted the most eaten dishes in everyday life here 😂. There are many other traditional dishes that are eaten more regularly, whether in family or simply in the school canteen: beef bourguignon, veal blanquette, coq au vin, pot-au-feu, sauerkraut (not appreciated by everyone 😂), the cassoulet, the duck confit... And many desserts, patisseries and pastries also very popular: eclairs, Paris-Brest, mille-feuilles, croissants of course and pains au chocolat (or chocolatines in the South!!! 😠😂)... There are also many regional specialties, sometimes influenced by border countries, very interesting to discover too. A very famous Savoyard specialty is the raclette (🤤🤤🤤!!!!!), consumed by absolutely all French people, especially in winter (but it’s so good that you sometimes eat it in summer anyway 😇), with family, friends, at the restaurant... Anyway, I really like French cuisine, I can’t wait to pass it on to my children later and I am delighted that you are interested in it so often and that you taste it even if it may seem strange at first (and of course it’s okay not to love sometimes 😂). Thanks for your videos! And long live France !!! 👌🇨🇵😂
Yes, snails taste like mushrooms, very earthy with a close texture to mushrooms. That's exactly what I thought of them when I had them with just a small biscuit covered in garlic butter. Was surprisingly very delicious.
I had frog legs for the first time some 15 years ago and legit had the same reaction. It reminded me of meat (chicken!) and fish at the same time. It's an amphibious meat. But like in a good way.
I need Ollie to bring Josh to a fake michelin star restaurant he sets up himself where he serves him very average food but with fancy name and plating getting increasingly worse with each course and see how Josh reacts to each bite. That would be peak entertainment. There could even be an actor telling stories about each course and cheap wine pairing and all. Please make it happen!
😂
Let us upvote this comment! 😂
Or just ask Gabie to make the food and Ollie tries to convince Josh that its from a Michelin star restaurant 😄
Edit: I also want Gabie to enjoy, just relax, enjoy good food. So Mr Z would cook instead 😄
Yes!!,
Yes! This would be golden!!!
Gotta admire Ollie for repeatedly trying something that he knows he doesn't really like. He's so polite in valuing the food that has been prepared for him!
That's not just politeness, some taste require to get used to them and the same ingredient will taste different depending of its origin or preparation.
Stopping at the first try would be like saying you don't like music after listening to only one song.
@@IronFreee I agree, some dishes are definitely an acquired taste and of course they vary depending on different factors. But just like with music, different people will enjoy different things and that's fine. At the least it's setting a great example that one experience shouldn't keep you from trying again and being open-minded😊
@@jasminj1406 I would die to have a meal like that. I hope I become rich enough to travel the world and enjoy diverse cuisines just like they are.
@@damo1597 Same. Until then I'm vicariously living through Josh and Ollie's adventures. Fingers crossed for us to be able to taste all the foods soon haha.
@@jasminj1406On the topic of some dishes being an acquired taste, I actually had that experience with sauerkraut when I tried it the first time, I had to go in a second time to actually kinda like it. I know people also have that experience with raw fish sushi which I've loved since I was a kid.
Massive kudos to Chef Thibault for being such a good sport.
Patient, happy to explain everything, and utterly brilliantly kind. What a wonder of a human being.
it sucks that the chef stereotype is rude and egotistical, glad to see someone act like a normal person
Plus so good-looking ;)
@@RylHango homie, there's front of house and back of house mannerisms for all chefs.
My brother in Christ, he agreed to this for the massive publicity boost it would get from being featured on the channel. You think restaurants like that have a budget for marketing?
He’s so friendly!!!❤🎉
Can we all appreciate Ollie wearing a shirt with a McDonald's fry box on it while eating at a Michelin restaurant.
The fact that his sweater says bonne apple tit makes this even funnier 😂
Yes 😂❤
No...not everyone finds stupidity funny...
Haha I hadn’t even noticed!
@@tonyedwards9972all 3 coments from you on this chanel are bad and sad! are you ok? looks like youre life must be sad ore you are just a russian troll ☺️
Ollie looking at the chef like he is the love of his life AHAHAHA
To be fair, that is possibly the most handsome chef to ever exist. I understand Ollie here.
It's understandable. That man made oysters good for Ollie. All of the potentially odd food was wonderful. And totally a good looking man, who can cook wonderful things....
If a man served me food like that I would look at him like that too😂
Honestly, before Ollie even said it, I was like, "That is a beautiful man."
Ollie looking at the chef the way Elon Musk looks at his rockets.
“If meat can be amphibious…” Ollie is a poet of food descriptions. Well done.
I get it. It’s a cross between chicken and fish, so both land and water
I mean, it does come from an amphibian so it makes sense that it tastes amphibious.
Well I'm french and I love cuisses de grenouilles and it's really the perfect description. It's a mix between meet and fish, and its delicious
I love that Ollie appreciates the chef’s handsomeness
As he should.
Oh, handsome till you smell him
@@FUBAR1986 ?
@@FUBAR1986 seriously I think you need to grow up
@@FUBAR1986 why? Are french smelly? Or is it a chef thing?
Ollie's confused face when he realized that the food in his mouth was in fact delicious was just precious.
yes, it was so cute. The 'ugh oysters, do I have to?' look becoming "ok, lemme just do this. hey, what is this? holy cow, this is good?!' I also am not a huge oyster fan. I also keep trying, because all those people can't be wrong... meh... dang. Now I want to go to Thibault's restaurant and beg for this tasting menu....
“Many butter. A lot of garlic.” like excuse me that’s my favourite cuisine too 😂
Yes 😂
armand would be in heaven
Mine too! 😂😂
@@nourholliger7600 Omg they should’ve called him over if he was free.
Right? How could you possibly go wrong with garlic and butter?
As a French I'm so happy you liked these dishes. They're uncommon now even in restaurants. It reminds me the 80's when I could go to restaurant and eat with my grandparents...
Why did these dishes become uncommon?
@Mudra I guess it's trends. They take time to prepare, some are strongly associated with family dinners for most people, and the French cuisine is highly influenced with world food since the 90s.
@@mudra5114 Price would be the prominent factor, in my opinion. Aside from the restaurant the Jolly boys ate at, those dishes aren't served by your average bistrots, which are reasonably priced. There are lots of restaurants that serve frog legs, snails, etc but they tend to be on the pricier side of dining. I love oysters and in a coastal city that I often visit, a plate of raw oysters will fetch about 20 euros, which my family will go through 3 or 4 orders before we go onto eating the main meal.
@@Americaninparis2012 Thanks.
@@Americaninparis2012 it's not the price like my mom was cooking a lot of vol au vent (we call them bouchées a la reine) and my grandfather use to cook the snails he found in the forest with garlic butter and oyster was often on the table for Christmas, but like my grandfather is dead so no more frog legs and snails, and my mother cook other recipes, there is trends with recipe too, the people are doing other things with time. But you can found oll of these food at bistrot or in a butcher shop,or outdoor markets for not so mutch money, as far you are not going to a Michelin restaurant
I really enjoy how they are bringing in people from behind the camera on the action, makes it feel a lot more like friends sharing an experience.
Agree, the support staff must also eat every dish.
Oui c'est sympa... en plus le caméraman et la jeune femme ont l'air très sympas aussi ...
French person here and it also made me laugh when Josh said "that's a lot of oysters" at the beginning. Growing up my family would have oysters every Sunday as appetizers and it was standard to buy 6 oysters per person. 😂
Same! That portion is child's play for me hahaha
C'est bien d'enrichir le palais des enfants ... ensuite ils aimeront tout.
I love how Ollie keeps trying oysters, even though he disliked them each time, to finally enjoy this oyster!! Your reaction to the food made me want to run to Paris! 🤤💜
Pas besoin d'aller forcément à Paris pour manger des huitres il y en a partout !
You can do a french road trip like you did in Italy. It does not limit itself to Paris and it could be great you guys discovering south west France
Ça serait génial mais super coûteux en temps comme en argent. Parce qu'absolument chaque région de France a sa place à table! 😊
The Italy trip was particularly good because of Mr. Z. He knew the places to go for the best experience. Josh and Ollie need to make friends with Thibault so that maybe he can do the same in France. :p
Also visit Montpellier and Normandy. There are so many brits in Montpellier for some reason. The sun might have something to do with it.
@@bhagad i mean Gabie is quite knowledgeable and Ollie can speak French somehow even if he jokes about it. I find it more amazing when they go to places that a tourist or not as knowledgeable would go to.
They'll probably find that even a hole in the wall restaurant can taste great here in France.
Je crois qu'ils vont aller en Normandie avec Armand !
Josh and Ollie went from trying oysters and ravioli snails, to then finishing it off with a few sausage rolls…😂
definitely nowhere near a sausage roll🤣
more like a beef wellington
I mean it’s quite a little bit more than that !
Sausage roll seriously 😂 please man respect the food that’s more like fancy meat
Is that Pigeon - Gross
5:09 Gabie’s like a proud mom watching her kids enjoy good food 😌
When I was younger and went to camp they served us frog legs. They were fried. We thought that it was chicken. After dinner they chef came out with a box showing us we’d eaten frog legs. The meltdown was hilarious
When my mom & I went to Paris she was absolutely NOT having snails. The waiter misunderstood and brought us 2 orders. She couldn’t speak French so she ate it anyway… and she LOVED IT!!! So don’t be afraid people!
Hahahahaha 😂😂😂 that's hilarious, kudos to her!!
Ollie having a crush on Thibault was the most relatable thing in this episode.
Ollie making literal heart eyes at the chef is the sweetest thing ever
That moment when Josh falls back and acts like a cat, rubbing his head against Ollie, GOLDEN!
I truly love how you’re navigating between French gastronomy public figures.
Thibault was a competitor in the same show as Pierre Sang (not the same season though) and as far as I remember seeing images of him shirtless on the screen at that time made some people’s heart flutter.
I’m terribly jealous while being glad to witness the sheer joy of mates trying Michelin star dishes.
@@NormandieDiexAie Top Chef, fifth season
Expected Josh and gabbie to be open but Luke and ollie were surprisingly open and so sweet. I am glad they enjoyed the meal.
French are just the best! ❤I really love the food, style, humor, and how friendly they are 🙌🏼✨
❤❤❤
Merci... Vous aimez aussi qu'ils soit si râleurs, un peu fanfaron et qu'ils se mettent souvent en grève ? Sinon cela dépend des coins de France. A Paris c'est plus froid et pressé comme ambiance, à Marseille c'est plus chaleureux et lent ... CARPE DIEM
Thibault is amazing!! The only thing that could make it better, is that he is back for a 2nd video!
Part 2 is the dessert. They're in the same clothes & restaurant 😉
Thibault has to be the cutest, most relaxed and most charming MIchelin Star chef I've ever seen on tv/RUclips. 😃
I couldn't appreciate more how involved the chef is here. He's really passionate about the food and sharing the experience with them. More like this and potentially more with him!
I love Ollie’s facial expressions! You can see his brain turning. ❤🇨🇦
Good to see Gabie have been wondering how she was doing. I'm sure that she is the key to the guys having these French food experiences.
Depending on when this was filmed, she was in France taking another cooking course.
As much as I love the KE and Jolly series with friends and guests, I really love seeing Josh and Ollie and long time friends and teammates from behind the camera enjoying special food together ❤ Reminds me why I fell in love with their channels in the first place ❤
I cannot be the only jollybean that just enjoys it so much when Josh and Ollie just absolutely melt when they eat amazing food.i love watching their reaction
"Many butter" 😂 hilariously wholesome, I absolutely love when non native english speakers use these types of phrases.
And it some how expresses their point better than if the phrase was technically correct
@@JB-vd8bi Couldn't agree more. It's pure conversational gold
So many firsts on Luke this 2023. First time to travel in Korea (Korean Englishman) and now first time to try some Michelin star food in Paris (Jolly) 🙌🏻
I love the fact that you ALL shared the food and captured it on camera. Not many do that and it's beautiful to see. Just started watching you guys not long ago. Cheers from Canada
Cheers from another Canadian Jollybean!
@@kohlinoor beauty!
I am a simple girl. I see a notification from Jolly, I click
Ditto.
Me too!!! ❤
Definitely
GOD, I think Thibault is one of my favorite Chefs you've had on the channel! He and Pierre Sang are so amazing, friendly, INCREDIBLY talented, and soooo French. Thank you so much to Josh, Ollie, and the rest of their team for making these videos and introducing us to these new experiences and people!!💜💜💜
The one girl was so right when she said that you can tell when Ollie likes something his eyes get big and stares up. Lol. Ollie is the best
In my younger years, I go frogging with my father and uncle. Nothing better than fried frog legs, gravy and biscuits and fried potatoes and onions. Perfect Southern USA breakfast!
I was crying and having a bad time.This video made me happy.
Thanks to everyone who made this video happen.
Hope you feel better friend 😊
i also love how Gabie is just enjoying the moment and the food as well and just letting the guys experience it for themselves without saying too much, especially since she trained in Francein the culinary arts and has also interned at a Michelin Star Restaurant there.
What a lovely chef! To take the time and energy to put this together and do it with such care and consideration and hospitality- *chef’s kiss*. 💜 That being said, as much as I respect and admire the dear chef, I don’t think my pallet would appreciate his menu. 🤣
OH Mine would. French cuisine is Divine!
The excitement the chef has for cooking and the playfulness of his cuisine is amazing. its now on my bucket list
Chef Thibault is amazing for showing you guys the traditional French dishes like that! What an incredible feast! Can't wait to see the dessert episode! 😍
When I was stationed in West Germany in the late 8os there was a restaurant in Erlensie called The Hungry Hunter where they served wild game that was taken by local hunters. I ate my first wild boar, roast pheasant, duck, red deer, and field snails in that establishment. The nights menu was dependent on what a hunter had shot the week before and how long it lasted.
What a Frenchy French man! Handsome is as handsome cooks! Love you all! xoxo from Kentucky, USA
I've met some cool Frenchman, but Thibault might be the coolest I've seen. What a lad.
Watching someone who is a master of their craft share their passion with others is amazing. What an incredible chef.
We need more of Luke trying new things , his reaction is hilarious
From someone who catches and cooks his own food i was so freaked out when i heard about frog legs i always thought theyd be like gelatin textured and gross but theyre pike a really lean chicken that has 0 fat. Frog legs are goated.
That's how my parents tricked me into eating them when I was five
And the texture is so good. Like, it's just the perfect texture and comes off the bone clean literally every time.
very tender meat yes
Thibault is a well-known chef to those who watched Top Chef France a few years ago😊 A lot of the contestants have earnt stars on the Michelin guide 😊
You see there that most people on social media who review food don't really know anything about food. French cuisine is always underrated and Italian cuisine is like the best of the best. Don't get me wrong, I love Italian food, but in my opinion you can't compare it to French gastronomy.
I’m just in love with Jolly lads ! Why ? It’s just layers of love, friendship and partnership. I just can’t get enough of them . They are all cool lads . Cheers from Austin Texas . Claudia
The chef looks so happy with his food it somehow makes you happy too
I love how they wear comfy, casual clothes when going to fancy places lmao. Don't ever change!
I'm with Ollie, I too would look at Chef Thibault with love and adoration.
This takes me back to France and reminds me so much of when I first had snails and frog (probably not this level of course). I miss it...
And it's lovely how they are embracing the new experiences and also enjoy Luke trying all these things for the first time too. What a lovely atmosphere
I don’t want to know what kind of dishes they will be eating a year from now when they start running out of popularly eaten food haha
True 😔
They've been doing it for a while and I don't see people getting tired of food anytime soon.
The worst that can happen is for them to become vegan, vegetarian or some other nonsense...
Probably Brits try food in space, lol
I don't think they'll run out of food from 197 minus however many countries' cuisines they've tried so far in just one year.
just come down to south east asia and they'll easily have food content for the next 5-10 years
This is a great chef with his customers.💖
You guys have no idea how happy I am seeing Olli's face turn brighter after his first scoops of Oyster!
I love that everyone got a bit of each dish. It added to the dynamic of the video and was super enjoyable to watch.
Can’t believe neither of you have ever heard of vol-au-vents! They’re a staple on most party buffets
From a UK perspective, vol-au-vents might have been a staple on most party buffets back in the day (1970s???), but I rather doubt they are today???
@@richierich291266 They're still around at some ballroom parties as appetisers, but they're tiny little things about the size of a makizushi slice, and filled with a teaspoon of crab or prawn sauce. You'd be hard pressed to find something like what they were served in this video.
Also a very popular dish in most common Belgian restaurants
Frog legs, snails, and oysters….damn, I want to go to this restaurant and have this dinner! All the best bits in a single meal.
You need to have a “First Time” series with Luke.
I have to agree with Ollie, the Chef is a whole snack!!
I'm not joking when I say that I gasped when they first showed the chef... and then Ollie immediately commented on how good looking he was...
hubba hubba
I litterally took a screenshot of him to show my hairdresser how to properly manage my partially balding head ahaha
literally saw the chef and thought wow, and then felt instantly reassured, Ollie’s surely gonna point out how beautiful he is, and Ollie, like always, you never disappoint ! -also love you josh don’t get jealous😂
ollie hesitated on the oysters but had no problem eating the amphibious meat. we're like total opposites 😂
chef thibault looks just as amazing as the food he serves, cheers! 🤍
Thank god for the camera men/women. Feels like other channels don’t interact with them as much or have that chemistry. Letting them taking a break and actually getting to try the food that they’re filming is dope.
Ollie, you are so right about the Chef, eye candy at it's very best. Everything you had today looks absolutely delicious.
This is one of the BEST RUclips channels, period. So much fun to watch, love the camaraderie among the two hosts and staff. Would love to watch more episodes where they eat some really far-out food. That would be fun.
I love that the camera man is trying everything for the 1st time too ☺️ his reactions are so wholesome!
0:02
나 지금 너무 신나 올리야 ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ
이제는 밈도 자연스레 녹이네
I love the chef. He's so nice to his customers and involved with his dishes.
Arguably the best meal I’ve seen you fellas eat. What made it better were seeing your comrades also have bites. Kudos to the chef.
Olly ain't kidding though. That chef is gorgeous.
That’s real food , not fried , but pampered and slowly cooked with love spices ! Poached , simmered , blended , and seasoned by an expert awarded by his peers for excellence ❤
I genuinely love their reactions to great food. It is food like this I put on my bucket list to try one day.
My partner is my BEST critic for what I cook - when he reacts like these guys over my cooking I just know I've nailed it! I love cooking and to cook amazing food - no wonder people are chefs.
The vol au vent (ive called it something else), you can also make with ham, cheese and bechamel. My mom makes it and its incredible.
I feel that watching Josh and Ollie try so many different foods has made me a more adventurous eater and more willing to try new things. I want to try everything in this episode.
I went to this restaurant before and i tell u what the food was absolutely fantastic, place was pretty fancy
Whoever chose to use Mercury The Winged Messanger as the background music and timed up the transition perfectly at 4:20 when the flavor really exploded and hit their senses deserves a fucking raise
I wonder how many proposals this chef has gotten after his food has serenaded guests into a state of swooning ecstasy…. 😂😂😂
Ollie is on the verge of having a 3 way relationship! 😂😂😂❤❤❤
Dear Josh and Olly,
Myself i am an french bean, and now i am not there, in France but when i saw this series in France, you make me happy. Thank you so much.
Très cher Josh et Ollie,
Étant moi-même une Jollybean française et que je ne suis en ce moment là-bas, en voyant votre suite de séries, vous m'avez rendue heureuse. Merci énormément
Thibault impressed Ollie with his good look and his sense of humour. Ollie impressed Thibault with good appetite. That's love ))❤
I tricked my wife into eating frog legs at a Chinese buffet. I broke off the thighs and told her they were chinese chicken wings. She wasnt happy when she found out it was actually frog legs.
i’m so excited everytime i see a new jolly video i have it on repeat for a few weeks
I am so jealous. This meal looks sublime. Thank you for reigniting my love of food. I love how even though you guys are foodies you are not pretentious. Loving you guys. Hello from Canada.
I would've loved a conversation video with Thibault, he seemed like a very interesting person to have a chat with :)
Cyclone Freddy is over, mildew growing in my house after the flooding, getting over being sick, and it's my birthday: Jolly video to make everything brighter. ❤
Vol-au-vent is such a traditional thing in Belgium aswell. Chicken vol-au-vent that is (it's usually made with chicken).
yeah this one was with sea food
As a French, I continue to eat all these dishes, but of course not every day! They have become less common and are often eaten for special occasions. Oysters are often eaten during the holidays, Christmas or New Year’s Day, but they are also eaten a lot in summer! Snails are often eaten in tomato sauce with peppers in the south, close to Spain. Otherwise they are eaten more commonly with garlic and herb butter that is cooked with the snail in the shell, and it is eaten by removing the snail with special forks. My father also makes me frog legs sometimes, not necessarily for special occasions, with garlic and butter! But again it is not an everyday dish like pasta. The pigeon is really popular in France, like quail! They are a little more chic and delicate dishes, but they remain traditional. My grandfather often cooked quail with grapes when I went to see him and it was absolutely delicious! Foie gras is also very popular, and it is eaten during the holidays because it is very expensive but really delicious, traditionally on toast but in many other ways too! The French often eat it only once or twice a year (for reasons of budget, tradition but also animal condition although there are today more ethical producers. Some do not even eat at all, many reduce but it remains traditional). It is also cooked in fancy restaurants, in sauces, ravioles and others. On the other hand, crepes are very much consumed in France, in many ways possible, all French love it and eat it very regularly (I want to eat it now 🤤😂). Finally, I am delighted that you were able to taste and enjoy all these dishes! Some of these dishes have become less common over time and trends, but they remain classics of traditional French cuisine, still very much appreciated by many! Of course, as always, some people do not like some of these dishes, even in France (but well some do not like cheese so are they really French!? 😜 Fortunately everyone loves the baguette! 🥖). Some are special and can not delight the taste buds of everyone, but like all dishes! The French remain very proud of their cuisine and appreciate that foreigners discover traditional cuisine, even if you have not tasted the most eaten dishes in everyday life here 😂. There are many other traditional dishes that are eaten more regularly, whether in family or simply in the school canteen: beef bourguignon, veal blanquette, coq au vin, pot-au-feu, sauerkraut (not appreciated by everyone 😂), the cassoulet, the duck confit... And many desserts, patisseries and pastries also very popular: eclairs, Paris-Brest, mille-feuilles, croissants of course and pains au chocolat (or chocolatines in the South!!! 😠😂)... There are also many regional specialties, sometimes influenced by border countries, very interesting to discover too. A very famous Savoyard specialty is the raclette (🤤🤤🤤!!!!!), consumed by absolutely all French people, especially in winter (but it’s so good that you sometimes eat it in summer anyway 😇), with family, friends, at the restaurant... Anyway, I really like French cuisine, I can’t wait to pass it on to my children later and I am delighted that you are interested in it so often and that you taste it even if it may seem strange at first (and of course it’s okay not to love sometimes 😂). Thanks for your videos! And long live France !!! 👌🇨🇵😂
This episode is full of firsts for Ollie. First oyster he likes, first snail, first frog leg, first man he wants to kiss
Yes, snails taste like mushrooms, very earthy with a close texture to mushrooms. That's exactly what I thought of them when I had them with just a small biscuit covered in garlic butter. Was surprisingly very delicious.
I had frog legs for the first time some 15 years ago and legit had the same reaction. It reminded me of meat (chicken!) and fish at the same time. It's an amphibious meat. But like in a good way.
0:57 He's definitely a HANDSOME guy!
As much as I love the chaotic energy and the fun, the jumper game is quite strong. Well done 👏🏽
Wow, so cute. all the sharing with Gabby and Luke. So many firsts. LOL Ollie's face with the oysters, then the shock and joy as he found it great.
I envy most of Luke's firsts 😅 always top quality!!
So Ollie had many of his firsts with an handsome French chef ?
음식들이 전부 맛나 보이는게 옆에서 같이 먹었으면 십은 생각이 드네요 어릴때 시골에서 개구리 뒷다리 많이 묵었던 기억이 나네요 촬영하시고 편집 하시느라 수고 많으셨습니다 ^^