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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