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[MUSIC]
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My kind of food knowledge of Paris kind of stems
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from my drinking.
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Where's my shot.
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Can I please buy a bottle of
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[INAUDIBLE] for the road.
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[MUSIC]
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These shots I'm still standing and
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still drinking, that's the most important thing.
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[SOUND] Luckily all of these places have really
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amazing cocktail bars.
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So I kind of like stumbled across some
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amazing food.
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That really made me kind of like realize that
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there's like this whole new food culture that's
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springing up in Paris, and that's why I'm here.
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There's some amazing chefs.
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There's some amazing bartenders.
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There's amazing produce in France, and
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to be able to kind of work with these guys and
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work with that produce.
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It's like, it's like a dream come true for me.
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Bon appétit!
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[MUSIC]
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>> Hi. I'm Shay Ola,
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the owner of Death by Burrito.
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And we're in Hoxton Square.
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The area has changed a lot since I first moved
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around here, which was about 15 years ago.
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So yeah, this is my new spot.
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Death By Burrito, Hoxton Square.
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It's been a week old so far and
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hopefully it's gonna be a really cool spot.
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This is my kitchen.
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I'm gonna make one of our favorite dishes.
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Baja fish tacos.
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Here at Death By Burrito we try and
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kinda like keep all our ingredients fresh.
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We try and make stuff every day.
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It's really simple fresh food.
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I just got a little bit of pico,
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put this on top, and
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then we got basically our home mode chipotle mayo,
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which is like mayonnaise, creme fresh, and
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a few chilis all just mixed up.
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Just to give it a little bit of a kick.
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It's our Death by Burrito baha fish tacos.
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[MUSIC]
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Tomorrow, we'll be heading off to Paris and
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there's a few spots that
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we're gonna check along the way, and
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hopefully we're gonna have lots of fun with it.
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I really like Paris,
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the city, because of its size.
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It's a little bit smaller than London.
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You go to these places and you're kind of
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pleasantly surprised by the kind of dishes and
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the innovation that's kinda coming out of
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the city that usually only has very kind of
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traditional food.
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[MUSIC]
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So I've been kinda like messing around in
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Paris for about five or six months now.
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There are a lot of really cool chefs that
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paping on the kind of the French culinary scene in
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ways that hasn't been done before.
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We get a lot of young chefs from overseas as
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well as young French chefs who are sort of
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really trying to modify the whole kind of
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French food way, and it's really exciting, and
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it's quite nice to be in an environment where you
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can feel the excitement.
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And you can actually feel, you know,
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the energy from all of this kind of
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creativity that's coming out.
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[SOUND] The girl does not like to play soccer.
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>> The girl does not like to play soccer.
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>> [SOUND] The boy does not like to play tennis.
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>> The boy does not like to play tennis.
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[SOUND] Up until a month ago I
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barely spoke anything, and now I'm kind of like
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getting 100% on pretty much every exercise I do.
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So with the help of
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Rosetta Stone I've managed to kind of up my
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game on the whole French thing.
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It's definitely an asset and
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I think I'm going to continue to use it
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while I'm still in Paris and kinda like get
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my linguistics skill up to par.
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95% all ready.
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Let's do this.
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We're gonna check out a few of
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my favorite spots in Paris.
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I'm gonna have Bonnie and Charles come with me and
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a couple of my chef friends and a few of
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the troublemakers I know in Paris.
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[MUSIC]
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>> This is Candelaria.
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It's basically my favorite place in Paris.
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Came here a couple years ago,
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had some awesome tacos, had some awesome drinks.
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So I brought some of my friends, Charlie,
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Laetitia and
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Dimitry, and we're gonna try some of the food.
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Charlie's like my lover in Paris.
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He's an amazing barman, an amazing, kind of like,
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cocktail guy.
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Dimitry, or mini-me as I like to call him,
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he's one of the barmen at Candelaria.
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I'm completely in love with Laetitia.
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I think she's amazing, and
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she's also the head chef at the Fish Club.
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Voila, Ali!
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>> Let's do it.
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>> Bonjour.
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>> Hello. >> I'm gonna find out
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what's on the menu first.
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I'm gonna practice my,
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one of my french lines and
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see, see how I get off.
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One of everything, please.
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[MUSIC]
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>> Cheers.
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>> Cheers.
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Yo.
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>> This is pork, this is mushroom.
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>> Mushroom.
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Do you know it?
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>> Mushroom.
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Yes? >> And that's chicken.
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>> Good ass food right there from Candelaria.
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Great tacos.
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>> I'm a big fan of Candelaria cuz of
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the honesty of the food.
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It's quite unusual to find something that's so
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kind of like, true to its origins.
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>> Ready, should we go?
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>> Yes, let's go.
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>> Thank you.
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[CROSSTALK] Do you want me to
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help you cook tomorrow?
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>> I would like that very much if
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you would help me cook the bird.
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Will you boyfriend get upset?
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>> Oh, come on.
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>> I'm just saying.
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We're at Pierre Sang.
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It's been here for, for awhile, and
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he's put like a nice Korean spin on,
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like, classic French cuisine.
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[MUSIC]
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>> Speak English?
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>> Oh, no no, Francais please.
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Good, I speak French better then English.
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>> French is okay.
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>> How's it going?
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>> Good how are you?
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>> I'm Shay, good to meet you.
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>> I jut won Meilleur Ouvrier for France.
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>> Best fish monger in france he just won.
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>> He just won best in fishmonger in France.
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>> May I?
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I'm going to bring you something.
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>> Oh yeah, we get it.
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>> France is a huge, huge deal.
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They have it for,
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like, bakers, butchers, fishmongers.
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You're literally against, you know, like,
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10,000 other guys in France and if you win,
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you're fucking, you know, the best in the world.
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>> It's home made, herring,
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marinated in organic olive oil.
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>> Mackerel. >> Right.
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They marinated for a week.
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>> [CROSSTALK].
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>> That's good.
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It's kinda what I love about Paris is
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like everyone thinks is very kinda stuffy and
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traditional but it has really cool character so
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there are really cool things.
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>> [SOUND] Yeah boy!
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>> [CROSSTALK].
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>> So, what we just ate was like, turtle, kind of
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like a little riff on strawberries and cream.
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There's strawberries, cream,
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some poached figs as well.
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>> Champagne?
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>> Yes, please.
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Your food is very inspiring.
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I am very inspired.
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>> Hey, congratulations!
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>> Thanks!
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>> This was a pretty exciting,
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an amazing food experience.
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We're gonna move on to our next venue,
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which is gonna be the Fish Club.
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>> Let's go!
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>> Whoa, whoa!
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>> You can still get in the car and
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speak on the phone.
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>> Oh, no I can't.
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I can't.
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>> Why? If your
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mobile phone it, you-
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>> [LAUGH].
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>> So after that we headed over to
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the Fish Club.
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She's the sexiest chef in Paris.
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>> My evening has been amazing because I'm with
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Shay, with Charlie, and with Dimitri.
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>> Oh, those friendships are mine.
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>> [LAUGH]. I need myself to be
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involved in this conversation.
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>> At some point in the night,
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I've managed to procure myself some flashing,
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pink mouse ears, or red, whatever color they were.
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I think, from this point onwards,
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we have to switch to mescal.
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[MUSIC]
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>> Yes.
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How much?
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>> Five Euro.
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>> Everything is five euro.
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I don't have five euro.
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[MUSIC]
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>> yes, yes!
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Yes.
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It's over.
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How do you feel?
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>> We're in a Peruvian fusion restaurant.
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Here we have ceviche, a typical Peruvian dish,
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but made with an amarillo pepper puree.
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This is the chef's specialty,
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lobster flambé with mezcal and
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lobster fennel ravioli.
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>> [NOISE].
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>> Woo!
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>> Mezcal, what happiness!
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>> Wow!
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>> Is one of the surprising things about
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France, the fact that a 23 year old girl can be
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running a restaurant, running a kitchen,
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in one of, kind of Paris' best restaurants is
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a sign that things are definitely changing and
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becoming very dynamic here.
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>> Cheers.
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It turns me on.
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So now we're gonna go and just, like,
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end the night looking at the best views of Paris,
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the Porsche PHEV.
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[MUSIC]
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These shots.
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I've got a right.
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>> [CROSSTALK].
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>> We don't need you guys anymore.
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[MUSIC]
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I need to go bed, because tomorrow,
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I'm gonna have to cook for fucking everyone.
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I'm gonna try and
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do a kind of French, if I can do a freaking dish.
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We'll see, we're signing off.
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>> Ow! Oh, you son of a bitch!
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[MUSIC]
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>> Hello. >> Hello.
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Do you have masa flour?
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>> Masa flour.
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>> Perfect, thank you very much.
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So yeah, we're just picking up