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  • [MUSIC]

  • My kind of food knowledge of Paris kind of stems

  • from my drinking.

  • Where's my shot.

  • Can I please buy a bottle of

  • [INAUDIBLE] for the road.

  • [MUSIC]

  • These shots I'm still standing and

  • still drinking, that's the most important thing.

  • [SOUND] Luckily all of these places have really

  • amazing cocktail bars.

  • So I kind of like stumbled across some

  • amazing food.

  • That really made me kind of like realize that

  • there's like this whole new food culture that's

  • springing up in Paris, and that's why I'm here.

  • There's some amazing chefs.

  • There's some amazing bartenders.

  • There's amazing produce in France, and

  • to be able to kind of work with these guys and

  • work with that produce.

  • It's like, it's like a dream come true for me.

  • Bon appétit!

  • [MUSIC]

  • >> Hi. I'm Shay Ola,

  • the owner of Death by Burrito.

  • And we're in Hoxton Square.

  • The area has changed a lot since I first moved

  • around here, which was about 15 years ago.

  • So yeah, this is my new spot.

  • Death By Burrito, Hoxton Square.

  • It's been a week old so far and

  • hopefully it's gonna be a really cool spot.

  • This is my kitchen.

  • I'm gonna make one of our favorite dishes.

  • Baja fish tacos.

  • Here at Death By Burrito we try and

  • kinda like keep all our ingredients fresh.

  • We try and make stuff every day.

  • It's really simple fresh food.

  • I just got a little bit of pico,

  • put this on top, and

  • then we got basically our home mode chipotle mayo,

  • which is like mayonnaise, creme fresh, and

  • a few chilis all just mixed up.

  • Just to give it a little bit of a kick.

  • It's our Death by Burrito baha fish tacos.

  • [MUSIC]

  • Tomorrow, we'll be heading off to Paris and

  • there's a few spots that

  • we're gonna check along the way, and

  • hopefully we're gonna have lots of fun with it.

  • I really like Paris,

  • the city, because of its size.

  • It's a little bit smaller than London.

  • You go to these places and you're kind of

  • pleasantly surprised by the kind of dishes and

  • the innovation that's kinda coming out of

  • the city that usually only has very kind of

  • traditional food.

  • [MUSIC]

  • So I've been kinda like messing around in

  • Paris for about five or six months now.

  • There are a lot of really cool chefs that

  • paping on the kind of the French culinary scene in

  • ways that hasn't been done before.

  • We get a lot of young chefs from overseas as

  • well as young French chefs who are sort of

  • really trying to modify the whole kind of

  • French food way, and it's really exciting, and

  • it's quite nice to be in an environment where you

  • can feel the excitement.

  • And you can actually feel, you know,

  • the energy from all of this kind of

  • creativity that's coming out.

  • [SOUND] The girl does not like to play soccer.

  • >> The girl does not like to play soccer.

  • >> [SOUND] The boy does not like to play tennis.

  • >> The boy does not like to play tennis.

  • [SOUND] Up until a month ago I

  • barely spoke anything, and now I'm kind of like

  • getting 100% on pretty much every exercise I do.

  • So with the help of

  • Rosetta Stone I've managed to kind of up my

  • game on the whole French thing.

  • It's definitely an asset and

  • I think I'm going to continue to use it

  • while I'm still in Paris and kinda like get

  • my linguistics skill up to par.

  • 95% all ready.

  • Let's do this.

  • We're gonna check out a few of

  • my favorite spots in Paris.

  • I'm gonna have Bonnie and Charles come with me and

  • a couple of my chef friends and a few of

  • the troublemakers I know in Paris.

  • [MUSIC]

  • >> This is Candelaria.

  • It's basically my favorite place in Paris.

  • Came here a couple years ago,

  • had some awesome tacos, had some awesome drinks.

  • So I brought some of my friends, Charlie,

  • Laetitia and

  • Dimitry, and we're gonna try some of the food.

  • Charlie's like my lover in Paris.

  • He's an amazing barman, an amazing, kind of like,

  • cocktail guy.

  • Dimitry, or mini-me as I like to call him,

  • he's one of the barmen at Candelaria.

  • I'm completely in love with Laetitia.

  • I think she's amazing, and

  • she's also the head chef at the Fish Club.

  • Voila, Ali!

  • >> Let's do it.

  • >> Bonjour.

  • >> Hello. >> I'm gonna find out

  • what's on the menu first.

  • I'm gonna practice my,

  • one of my french lines and

  • see, see how I get off.

  • One of everything, please.

  • [MUSIC]

  • >> Cheers.

  • >> Cheers.

  • Yo.

  • >> This is pork, this is mushroom.

  • >> Mushroom.

  • Do you know it?

  • >> Mushroom.

  • Yes? >> And that's chicken.

  • >> Good ass food right there from Candelaria.

  • Great tacos.

  • >> I'm a big fan of Candelaria cuz of

  • the honesty of the food.

  • It's quite unusual to find something that's so

  • kind of like, true to its origins.

  • >> Ready, should we go?

  • >> Yes, let's go.

  • >> Thank you.

  • [CROSSTALK] Do you want me to

  • help you cook tomorrow?

  • >> I would like that very much if

  • you would help me cook the bird.

  • Will you boyfriend get upset?

  • >> Oh, come on.

  • >> I'm just saying.

  • We're at Pierre Sang.

  • It's been here for, for awhile, and

  • he's put like a nice Korean spin on,

  • like, classic French cuisine.

  • [MUSIC]

  • >> Speak English?

  • >> Oh, no no, Francais please.

  • Good, I speak French better then English.

  • >> French is okay.

  • >> How's it going?

  • >> Good how are you?

  • >> I'm Shay, good to meet you.

  • >> I jut won Meilleur Ouvrier for France.

  • >> Best fish monger in france he just won.

  • >> He just won best in fishmonger in France.

  • >> May I?

  • I'm going to bring you something.

  • >> Oh yeah, we get it.

  • >> France is a huge, huge deal.

  • They have it for,

  • like, bakers, butchers, fishmongers.

  • You're literally against, you know, like,

  • 10,000 other guys in France and if you win,

  • you're fucking, you know, the best in the world.

  • >> It's home made, herring,

  • marinated in organic olive oil.

  • >> Mackerel. >> Right.

  • They marinated for a week.

  • >> [CROSSTALK].

  • >> That's good.

  • It's kinda what I love about Paris is

  • like everyone thinks is very kinda stuffy and

  • traditional but it has really cool character so

  • there are really cool things.

  • >> [SOUND] Yeah boy!

  • >> [CROSSTALK].

  • >> So, what we just ate was like, turtle, kind of

  • like a little riff on strawberries and cream.

  • There's strawberries, cream,

  • some poached figs as well.

  • >> Champagne?

  • >> Yes, please.

  • Your food is very inspiring.

  • I am very inspired.

  • >> Hey, congratulations!

  • >> Thanks!

  • >> This was a pretty exciting,

  • an amazing food experience.

  • We're gonna move on to our next venue,

  • which is gonna be the Fish Club.

  • >> Let's go!

  • >> Whoa, whoa!

  • >> You can still get in the car and

  • speak on the phone.

  • >> Oh, no I can't.

  • I can't.

  • >> Why? If your

  • mobile phone it, you-

  • >> [LAUGH].

  • >> So after that we headed over to

  • the Fish Club.

  • She's the sexiest chef in Paris.

  • >> My evening has been amazing because I'm with

  • Shay, with Charlie, and with Dimitri.

  • >> Oh, those friendships are mine.

  • >> [LAUGH]. I need myself to be

  • involved in this conversation.

  • >> At some point in the night,

  • I've managed to procure myself some flashing,

  • pink mouse ears, or red, whatever color they were.

  • I think, from this point onwards,

  • we have to switch to mescal.

  • [MUSIC]

  • >> Yes.

  • How much?

  • >> Five Euro.

  • >> Everything is five euro.

  • I don't have five euro.

  • [MUSIC]

  • >> yes, yes!

  • Yes.

  • It's over.

  • How do you feel?

  • >> We're in a Peruvian fusion restaurant.

  • Here we have ceviche, a typical Peruvian dish,

  • but made with an amarillo pepper puree.

  • This is the chef's specialty,

  • lobster flambé with mezcal and

  • lobster fennel ravioli.

  • >> [NOISE].

  • >> Woo!

  • >> Mezcal, what happiness!

  • >> Wow!

  • >> Is one of the surprising things about

  • France, the fact that a 23 year old girl can be

  • running a restaurant, running a kitchen,

  • in one of, kind of Paris' best restaurants is

  • a sign that things are definitely changing and

  • becoming very dynamic here.

  • >> Cheers.

  • It turns me on.

  • So now we're gonna go and just, like,

  • end the night looking at the best views of Paris,

  • the Porsche PHEV.

  • [MUSIC]

  • These shots.

  • I've got a right.

  • >> [CROSSTALK].

  • >> We don't need you guys anymore.

  • [MUSIC]

  • I need to go bed, because tomorrow,

  • I'm gonna have to cook for fucking everyone.

  • I'm gonna try and

  • do a kind of French, if I can do a freaking dish.

  • We'll see, we're signing off.

  • >> Ow! Oh, you son of a bitch!

  • [MUSIC]

  • >> Hello. >> Hello.

  • Do you have masa flour?

  • >> Masa flour.

  • >> Perfect, thank you very much.

  • So yeah, we're just picking up