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