PARIS – Dans les Cuisines des Meilleures Tables

Une découverte culinaire aux quatre coins de la capitale avec la visite des restaurants qui font sa renommée : le Relais de Venise, boulevard Pereire, est célèbre pour son entrecôte et sa sauce secrète ; La Tour d’Argent a été créé en 1582 en face de l’île Saint-Louis ; La Coupole, située à Montparnasse, est la plus grande brasserie de France, connue pour ses fêtes magiques ; la brasserie Lipp, institution du boulevard Saint-Germain qui accueille de nombreuses célébrités, qui y ont leurs habitudes. Paris est également connue pour ses pâtisseries avec des établissements réputés.

Paris is the most beautiful city in the world. The whole world dreams of strolling there, to draw inspiration from it, to discover its history and its immoderate taste for beautiful things. The capital is quite simply the number one tourist destination in the world. For centuries, The incredible gastronomic richness of the whole of France can be found on Parisian plates. A sublime gift. Leaders, great chefs, never mind. The French taste for cuisine and good food is magnified. We’re going to introduce you to some of these aesthetes, What am I saying, of these geniuses of Parisian gastronomy. Restaurants where you can eat for a few euros or a few thousand euros. There’s something for every budget and every taste. Guy Savoie, the world’s most renowned chef, will give you a welcome fit for a king. Delighted to welcome you. Yves, the one and only ham producer in Paris, will make your mouth water. A good ham, A beautiful Eiffel Tower and something tasty. Of course. At the Dome, in Montparnasse, You will discover the largest brewery in France and its magical festivals. Brasserie Lippe is an institution. Jacques Chirac was a regular there. Kate Moss still has them. A sauce that turns into gold. This is the story of the Entrecôte. the Venice relay. Or how a miraculous recipe has been as well guarded as the Bank of France for 60 years. No, No, No, No, No, No, No, That’s forbidden. Who hasn’t heard of the Silver Tower? 440 years of history, 440 years of prestige. We’ll take the elevator to the fifth floor. because that’s where it’s happening. Each guest will have their own view of Notre-Dame. We will also stop to taste the wine of Montmartre. Long live wine! Sparingly, Of course. The sublime pastries from Störer, the oldest pastry chef in France. before we sat down at Bouillon Julien, our favorite canteen. A direct broth! Take a seat at the table and savor the richness and diversity of Parisian gastronomy. the one that the whole world envies us. When friends meet at the bar at lunchtime, In Paris, as in all provincial villages, if we don’t have much time, We like a ham and butter sandwich. A tradition that is very much ours. Hi my friend, Are you doing well ? Yeah, nickel. Are you happy to see yourself? Yeah, downright. Would you like a little drink of masonry? Oh, well then. And then I mainly came so we could make a quick sandwich. on the go. Just a typical Parisian. These two friends have retained a pure Parisian accent. Because yes, You can still find some Parisian street urchins. So where is that ham? He’s my boyfriend. Cheers. Here, We are in Paris. on the Montparnasse side. And we’re not pretending. A beautiful ham, a good missal butter, there. I have the impression now, whatever you eat, It makes you feel guilty. While, as my grandmother used to say, If it appeals to you, It doesn’t hurt. There you go, Look at this. She’s not pretty. the life ? Look at, That, You’ll never find a sandwich like this. That’s not good. That ? Well, Thank you. my friend. Thank you. Me, That, It’s a baby. I need to ask myself that. The ham and butter sandwich, if you like. It’s really a traditional thing, you know. Well, it’s a bit of a cliché, but it’s still the symbol of the Parisian snack. French snack. Well, you see, it’s kind of like our hamburger, you know. And it’s much better with ham like that. butter like that. When all the ingredients are good, It’s still way better than anything else. And there you have it. It’s traditional. It’s… So, That’s Paris for you. It’s from France. It’s just a ham and butter sandwich, that’s all. It’s a symbol! Ah, a ham and butter sandwich made with real Parisian ham. That’s a reference. But there’s a slight problem, Are we even sure that ham made in Paris still exists? Well, yes. Only one company still manufactures ham in the capital. Directed by Alexandre Dumas, east of Paris. A working-class neighborhood, with its typical and welcoming market. Go down rue de Charonne and into a courtyard where nothing indicates any activity… People are not aware, But they still make ham in Paris. And not just any one, the prince of Paris. And it’s an understatement to say that we’re proud to brand the ham of an Eiffel Tower with a hot iron. He’s the one with the roasted pig’s blood! A group of about ten people led by Yves, the boss, 170 hams are produced each day. The image of Paris with a good ham, A beautiful Eiffel Tower. And something tasty. Of course. And since we’re the last venue for Parisian people, Might as well go for it. We are Parisians and we make ham in Paris. Could you give me some ham, please? Chacha? How is it then that we can find ham stamped “Paris ham” in every grocery store in every village in France? Let’s go! Because it is simply a registered trademark of an industrialist and not a protected designation of origin. Paris ham, sold vacuum-packed So it comes from everywhere. Except for Paris, unlike Yves’s. It’s truly a ham that is made as naturally as possible. It’s a thigh. a ham. There is no meat assembly. We bring in the thighs from Ringis or Dreux. The hams arrive already sliced. Of course. The thigh, We’ll take it. We’re working on it. And we make a real ham because we work the old-fashioned way. And then, Of course, There has always been a Parisian recipe. that of its famous brine, a mixture that will give it that very particular taste. And it’s like meat, when you cook your meat, You like to add juice, It adds flavor. There, It’s the same thing. Brine, It’s made from salt. there, It’s Guérande salt. based on vegetable decoction, of spices whose name I will not mention, And vegetables too. Besides. And it is Daniel who, in a way, holds the secret to the manufacturing process. In his strange telescope, This is called a refractometer. He checks that the formula is being followed correctly. I dip it in the brine and then I lift it up to the level of the light. The device will calculate the salt density. Like that, We always put the same thing in the ham. at the salt level. You can never go wrong. That’s precise. very precise. Making ham in Paris, It’s a serious matter and sometimes quite complicated. Chacha! We remove a trolley so that the gentleman can pass. The disadvantages of Paris fees, that’s only 1, There are many neighbors, 2, There is a lot of traffic. To load and unload the truck, It’s a bit complicated. But we always manage to work things out. The advantages, It’s because we’re inside the city walls. To deliver to our Parisian customers, We’re next door. And that’s perfect because today, We want to eat well and locally. It will cost you on average between 22… at your butcher’s shop. And 35 euros per kilo, depending on the neighborhood, of course. because rents are not the same if you are in the 11th arrondissement or if you are in the 16th arrondissement. So. Between the preparation, simmering and resting, Allow a good week to make an excellent ham. Look at this. We’re keeping an eye on our hams. Those are our babies. Our Parisian babies. And when we talk about products of excellence, Guess who can’t resist taking a stroll through the kitchens? Gérard Depardieu. How many mussels did you have there this morning? 128. 128, All right. Just the images, That’s mouthwatering. Now this is my favorite part. That is to say, we’re going to make a small drop of ham here, because obviously we are still craftsmen. Come on, here we go. Flawless. It’s not overcooked. The cooking is good. It tastes like ham. That. So that’s good. From the excellence of local produce to the excellence of world-class cuisine, You just have to cross the Seine. For that, cross the Pont des Arts, the most romantic of the bridges in Paris for crossing from the right bank to the left bank. On fire, We take a picture of ourselves. And people have been kissing each other lovingly there for over 200 years. At the end of the Pont des Arts, Here is the French Academy, who ensures the continued influence of the French language and, right next door, the Paris Mint. This is where we draw the heads and tails sides of the coins we have in our wallets. But above all, Food lovers around the world know that the kitchens of one of the greatest chefs on Earth are located on the first floor. Guy Savoie. Good morning, We are delighted to welcome you. Welcome to this magnificent building of the Monnaie de Paris. Yes, indeed. It’s hard to believe. But you are indeed in the restaurant’s entrance hall. even if appearances are deceiving. I call it the little Versailles in the center of Paris. Yes, So you understand that in a place like this, We definitely don’t want to take the elevator. It has been six years since Guy Savoie opened this restaurant which bears his name. In addition to its three Michelin stars, the establishment is, Hold on tight, Best restaurant in the world in 2017, 2018, 2019, 2020 and 2021. You’re going to taste it. How is this possible? How can one be so categorical? Well, thanks to an algorithm that takes into account 550 different sources from around the world. Food reviews, social networks, tourist guides, Everything is fair game. And Guy Savoie receives a score of… 99.75 out of 100. I want us to have a great time with them. but without stressing about it. SO, to understand how one becomes the world’s greatest restaurant, We arrived well before the gunshot. When we arrive, You agree, at 9 a.m., It doesn’t feel like a restaurant at all. We wonder what it is. Is this a storage unit? Of course, We iron the tablecloths on the tables, whereas they arrive already ironed, but the tablecloth must be completely… Smooth, without creases. I will not accept any excuses. Or some other alibi that definitely doesn’t hold water. Guy Savoie does not tolerate any creases on the tablecloths. So you still see this impression of clutter. Perhaps the worst thing would be a fingerprint on a glass. These glasses have been steamed. We need to be certain that everything is perfectly clear. They were already washed last night. Of course, and there, they are re-re … But we’re not everywhere, precisely. We have special glasses. First, we put in the glass of still water. But we have lower glasses for sparkling water. Before each service, Guy Savoie gathers his inner circle. The goal, to ensure that nothing is left to chance and to remind customers of their every preference who will arrive in a few minutes. Mr. Bureau, No more bread until further notice. No oyster, No salmon roe. And no caviar either. It’s well known, The devil is in the details. Before the arrival of the customers, We even check the temperature of the living rooms. Good to know, below 20 degrees, It’s too cold to enjoy his meal. Above 25 degrees, The wine goes to the guests’ heads too quickly. And it’s wasted. 20 degrees. Good, restaurant side, Everything is under control. In the kitchen, Chef Guy Savoie makes sure of his recipe, which he has made famous. This is the house’s signature dish. So, artichoke soup, black truffle and parmesan. You see, I place truffle slices on top of the parmesan slices. And then next to it, for those with a sweet tooth We have flaky brioches. I spread it with butter that is mixed with truffle juice and chopped truffle. That explains its color. This dish is called mist, crustaceans and seabed. You’ll see why it’s called mist. The kitchen is constantly alive. Guy Savoie is close to excellence because France is close to excellence. France has everything going for it, starting with a terroir that is almost limitless. France is the land of gastronomy, is the leader, and which is showing the way to other countries as well. She was able to develop the skills in baking, in pastry making, in delicatessen, in the kitchen and everything. We have all this diversity, all this complexity and all this quality, both the products and their processing. And that’s what makes us the country where we have absolutely everything. confectionery, cheeses, the wines, In fact, everything. And even in Paris, We can have excellent local products. A few years ago, That would have been quite funny. Today, thanks to a new generation of urban farmers, Things are finally changing. It’s true that this is also a new phenomenon. And all around Paris, You have all the market gardeners. This little circle, for example, It reached the end of the runways at Orly. So there you have it. We have a wealth of products in Ile-de-France. So all of that, It comes at a price. That’s for sure. It’s not affordable for everyone to eat lunch or dinner. But visiting Guy Savoie is an incredible experience. National and international stars flock there. This house is frequented by food lovers. It’s also good for Véronique Samson, but also Michel Leib. It ranges from Clint Eastwood to Bono, presidents of France, presidents of other countries. Guy Savoie seems almost to find it amusing. as long as he keeps an eye on his beloved Paris. There are people who make very expensive trips to come and enjoy this view. We, while peeling carrots, As we can see, So it’s magnificent. Guy Savoie has been at the Paris Mint since 2015. The Lippe Brewery, which we are going to visit now, opened in 1880. Meet at the crossroads of the very chic Saint-Germain-des-Prés. The medieval church of the same name is, in fact, the oldest church in Paris. Its two iconic and eternally rival cafes, Flore and Deux Magots. On the opposite sidewalk, an institution, Lippe brewery. Good morning gentlemen, Welcome to Lippe. What can I get you? Lippe’s calf’s head? A calf’s head, We agree, That can be scary. But rest assured, at Lippe’s, We eat everything, in the grand tradition of breweries. Sauerkraut, of course. a blanquette or a solménière. Come on, Here we go! Challenge yourself, It’s very hot. For 140 years, Lippe is the upscale canteen of choice for political figures. literary figures and other renowned actors. From François Mitterrand to Tom Cruise, From Yves Montand to Kylie Minogue. At Lippe’s, People come here to see and be seen. So naturally… It all starts with the table that will be assigned to you. depending on your reputation and habits. SO, Will you be placed where everyone can see you? or gently kept at a distance? At Lippe’s, In fact, if you wish The establishment is divided into three parts. So, the first part, when you walk directly into the restaurant, You have what is called paradise. So, paradise, That’s where… Famous and well-known people like to sit down, Our customers love you as a regular. etc. People in the film industry, people of artistic madness, literary people, international, This is the part of the restaurant where people like to sit. Afterwards, There is a second part located a little further into the restaurant. which is the back room, Right there. This room, at the time, It was called purgatory. People we liked seeing a little less were seated in the front part of the restaurant. We preferred to install them a little further away in this second part of the restaurant. And you have the third part which is at the top of the stairs and which was called hell at the time. Hell, It was really the place where people came, We used to say people in shorts or people with backpacks, So really, the people the director didn’t want to see down there in the first part. Many people tell us on the phone, Find me a table in paradise. Otherwise I won’t come to eat at your house. So, That’s often how it goes. Good, for the past 20 years, Things have relaxed a bit, though. Though, if you are only known to your own family, which is already very respectable in itself. our advice, Make an effort with your clothing if you don’t want to end up in hell. Shorts are not allowed. Someone who arrives in shorts… And in tap dancing like Brasse Lip, she has no chance of settling in paradise. That, it’s clear. Clear and concise. And since one must be seen at Lip, There are mirrors everywhere. And even angled mirrors so that you can scan the room at any time. Amazing. You have a whole series of mirrors in the restaurant that are angled at approximately 20 degrees. This allows people to be able to sit on the chair. And in this way, to be able to see people entering the restaurant without turning around. That, This is the special feature of these mirrors, which are inclined in this way. So it was done specifically for that purpose. Mirror, My beautiful mirror, Tell me, who’s coming to dinner at Lippe’s? It was François Mitterrand who used to come and always ate at this table. The former president of the Republic, Mr. Chirac, He was a regular at this table. which is table number 24, So he ate, him… On the left and Bernadette on the right. They always came to eat the same thing. Sauerkraut with a beer. We have four posses. So obviously, she settles in the square VIP, if I may say so. So, paradise. And she often gets the best table in the restaurant. which is table number one, François Mitterrand’s old table. That, That’s how it works. And that’s how François Mitterrand’s table now serves as a podium. Different times, different customs. Besides, Lippe clocks all gain 7 minutes. Always. Odd, No ? This dates back to the time when the brasserie was the unofficial canteen of the National Assembly. The travel time between Lippe and the National Assembly, which is at the end of Boulevard Saint-Germain, approximately 7 minutes. The members of parliament, thanks to the clock at the Lippe brewery, have always arrived on time at the National Assembly. Absolutely. Good, But we, We have an appointment with chef Pascal Jounot, a miracle worker in a 13 square meter kitchen. Pardon, excuse me. SO, the famous calf’s head from Ligue 1. Let me explain. Inside, you have the head, You have calf’s brains and calf’s tongue. We’ve been serving it like this in the house for over 80 years. Because pass me the butter ladle. Culinary art performed according to the rules of the art. Admire this wrist movement for the only way. Come on, Here we go. There aren’t many cooks left who know how to do that. except for my team. So in fact, That’s the principle. You cook with hot butter. And the advantage is that the butter, when it’s at temperature, It penetrates the fish’s fibers. and when you eat just one, It is silky, It’s buttered, It is soft, You see? And this is just butter? Ah, nothing but butter. Here, It’s in this house, We produce approximately 300-400 kg of butter per month. That, He’s laughing his head off! We are the guarantors, at the end of the day, of the preservation of these dishes, because today, This is important. because people, when they return to Lippe’s house, Today, what they want to find again, These are those famous traditional dishes that have been made for many, many years. Ah, One last thing. here, Sodas are prohibited. So forget about sole with coke. Paris has managed to preserve its traditions. but it has also innovated. As surprising as it may seem, The capital has its local products. After the ham, off to an urban farm. In the heart of Paris, Here we are at the Town Hall bazaar, the famous Art Nouveau style store opened in 1860. Rue de Rivoli, Marais district, Here, the excitement is constant. But who would suspect that on the top floor of the building, at the rotunda, is located… a true urban farm. 22,000 plants grow outdoors on 1,500 m2 thanks to these vertical panels which have revolutionized terrace design, as Marie explains to us, urban farmer. Growing food on rooftops in Paris, This requires adjustments. We couldn’t have put down a layer of soil, It would have been too heavy. It doesn’t necessarily make sense to take soil from the countryside and come by truck to lift it onto a roof. So we had to find a slightly smarter technique that was better suited to buildings. And we, our system, It is lighter. There is soil in these small pockets, but otherwise, It’s made of sheep’s wool and hemp. It looks like a rug. In fact, where people just come and put the plants. And they will then develop within that system. In front of you, the largest vertical vegetable garden erected on a roof in Europe. Sixty varieties of plants are cultivated there. Edible flowers, strawberries, raspberries, kiwis, thyme, rosemary, mint or blonde. So this plant, Almost everyone consumes it. But not many people know what it is. It’s hops. And we, We’re going to brew it in a brewery that’s north of Paris. And we pick the small cones like this. And that’s what we send to the brewery to make beer. Who would have thought just a few years ago, that Parisians were going to start cultivating again in the city? Because yes, Parisians have already had a green thumb. In times of war, For example, Paris was much more widely cultured than it is today. There were heavy leeks, potatoes, chickens on the balconies, rabbits in the cellars. So growing food in Paris isn’t new. The techniques are different. Vertically, like that, This is quite unusual, actually. No chemical fertilizers, No insecticides and a short supply chain. What is grown in Paris is eaten in Paris. For example, in the restaurant just one floor below. but also in some grocery stores in the capital, in ice cream, spirits. Local Parisian products have a bright future ahead of them. After, These are quite demanding jobs. In winter, It’s done by headlamp because it’s dark when we start and it’s extremely fast-paced. For top chefs, you really need to pick only the finest quality grapes. Today, the weather is nice, It’s very pleasant. But I’m also here when it rains. when there is wind, when it’s winter. The ultimate tip for pollinating all these plants. A few meters away, three beehives, that’s 90,000 bees. Yes, on the roof of the BHV. Well then, hold, interesting thing, we see, That’s a male. Do you see how big he is compared to the others? That’s a male. So the male doesn’t have a stinger. First of all, it doesn’t sting. he caresses. It is even said that Parisian honey is among the best in France. The explanation is simple, Bees find up to 75 varieties of plants and flowers on the balconies of the capital. resulting in a particularly delicate honey. Would you like to try it? Another surprise, the beehives of the capital, protected from pesticides, produce more than in the countryside. A Parisian beehive easily produces its 20 kg of honey annually. How are you going to get rid of them? Ah! Oh shit! But no, But no, But no ! Some filming permits are more or less difficult to obtain. When we’ve had the one that’s coming next, We won’t hide from you that we were happy. 15 quests from the Tower, a prestigious address, directly opposite the island of Saint-Louis and the island of Cité. We are now going to visit the oldest restaurant in France. Open since 1582. And one of the most highly rated, too. His name alone commands respect. the silver tower and its famous restaurant on the top floor. But before taking the elevator, like the greatest in this world, You will have to go through the legendary autograph corridor. Charlie Chaplin, Robert De Niro, Romy Schneider, Dali or Johnny Hallyday have been here. And all the political figures, of course. We’re always a little bit teasing because… Nicolas Sarkozy is placed next to Ségolène Royal. Jean-Marie Le Pen is placed next to Robert Rue, We’ve had them all and it’s always quite impressive to see all these celebrities. André Terrail knows the house well. From father to son, for three generations, We own the Silver Tower and we pass on its history. It is said that a certain Henry III, King of France and Navarre, would have discovered the fork at the Tour d’Argent. He was returning from hunting, He had been very impressed by some kind Italian men. who ultimately used small utensils with spikes that allowed the collar to be passed through, this large, very impressive white collar, and which made it possible to avoid tying it up and ultimately bringing the food to the mouth. All the world’s elite go to the Tour d’Argent. Well, Our turn. And that’s Mr. Bourhan, the elevator operator, which brings us to the fifth. In France, We’re not used to restaurants on upper floors. At the Silver Tower, It’s no longer justifiable… because it is quite simply the most beautiful view of Paris. Look closely, Les Invalides, Saint-Sulpice, the Eiffel Tower, the Grande Arche de la Défense in the background, Our Lady, under renovation since the terrible fire of April 15, 2019, and the sublime Quai d’Orléans. It is 8 a.m. and Alexandra is setting the tables for lunch. First objective, optimize the view. We really try to ensure that no one ever has their back to the view of Notre-Dame. So we try to stagger them. Of course, there will always be a possibility that one guest will be slightly more disadvantaged than the other. But we will try, through the service, to ensure that our guest doesn’t even notice it. I usually leave a finger between the table and the plate. Once I’m sure I’m properly aligned with my chair, I can cover it and then I’ll continue. We use silver plates for serving. Therefore, in order to preserve them as best as possible and avoid any damage from dust or any external element, We protect them with a small piece of felt. Silver plates, necessarily, It’s very impressive. But this requires some precautions. I wear black velvet gloves to avoid any potentially contaminating contact with our silver plates. Me, upstream, I’ve already cleaned them with a special product. I let them dry, then they were brushed again with a little touch of vinegar to make them really shiny. All that for a plate of food? All this for a plate of food. in silver, of the silver tower. An omnipresent attention to detail that even regulars don’t always recognize. Who would imagine that the symbol of the restaurant, the duck, is it almost laid out on the table with a compass? We always make sure to position the beak directly towards the arrival of our guests. The duck, emblem of the house, It is also his signature dish. as they say. The famous duck of the silver tower, formerly known as duck in blood sauce. Invented in 1890, The recipe may seem confusing. Its preparation is a veritable ritual that takes place right in the middle of the room. in the duck theatre. Valentin, duck-hunting assistant and Olivier, butler, are at work for us. Olivier will start by lifting his thighs. the least cooked part in a duckling. So they will be lifted first and then brought back to the kitchen to finish cooking with the chef. These ducklings, young ducklings, 6 to 8 weeks old, are raised in Grand-Terre in Vendée. Surprisingly, They are all numbered and given a kind of identity card. Also, in front of you there, the 1,116,000th duckling since 1890 is being prepared. Necessarily, part of the world has passed away. We occasionally see families returning with old duck cards, grandparents, parents returning with their children with the grandchildren. This move is extremely technical. It’s a cut done on the fly. So, using silver pliers, I will attend Olivier to remove the skin from the duckling. So it’s a play performed by two people in a duck theatre. But let’s get back to our ducklings. Good, there, We’re going to show some images in time-lapse. Duck à la presse also involves collecting the blood. exactly, for preparing the sauce. The carcass then passes through a silver press. We extract every last drop. Once the blood sauce is ready, Olivier will coat the supreme. The tradition also continues in the kitchen with the great chef Yannick Franck. best craftsman in France in 2004. Seasonally, Everything is perfect. It’s still a house for sauces, though. This is real cooking. It’s not like molecular cuisine where I can’t just show up and say we’re going to do molecular cuisine at the Tour d’Argent. That’s not possible. You need to have classical classes and tasty cuisine. with sauce, We feel like having a dip at the Tour d’Argent. In the kitchen, 36 people. Mamadou, here we go. In the theater, 36 people. For a room with 50 seats. Therefore, there are more staff than customers. You have to know how to stay on top. To be continued, There will be 2 Saint-Pierres. 3 oxen, 1. Well cooked, 1 point, 1 bloody. Besides, The whole world dreams of the Silver Tower. Including Rémi, the adorable star of the film Ratatouille, who works in the kitchens. Stéphane Trappier, restaurant manager, received the Pixar teams for a scouting trip. The Ratatouille kitchen, It is the kitchens of the Tour d’Argent and the windows of the kitchen of the Tour d’Argent that observe the Eiffel Tower. Quite. La Tour d’Argent is the oldest restaurant in France. The Tour d’Argent has one of the most beautiful views of Paris and makes the whole world dream. The establishment undoubtedly has one of the finest wine cellars in the capital. Numbers and bottles that will make your head spin. If there is a place within a place, This is the cellar of the Tour d’Argent. In the labyrinthine basements of the building, You have 1200 m2 of cellars. A place unlike any other in the world. 320,000 bottles, 14,020 different ones. And I have people who come from all over the world to enjoy bottles that are sometimes more than 50 years old. And bottles that come at a certain price, We suspected as much. So be careful about the wines you choose. On the Tower map, You can find some new wines, young winemakers who will be the stars of tomorrow. which can perhaps be found for around 130 euros. So it’s really about the entry fees and then much older bottles that will be worth hundreds of thousands of euros. For those clever folks who might be tempted to visit the cellar of the Tour d’Argent, Please note that our cameraman was not allowed to film even the door leading down to the basement. It’s a bunker. We have good relations with the local police who monitor us and keep us safe. The cellar is guarded by part of my team. that’s to say 12 people. And so, indeed, One must be very careful when opening the cellar door to any money. This could be detrimental to our service. Now we’re heading to Porte Maillot. west of Paris. We are going to tell you one of the most amazing stories in Parisian restaurant history. The Venice relay, The Ribeye. Welcome to the Venice relay! For 60 years, It’s the same menu. For 60 years, This establishment has never done any advertising. For 60 years, It’s sold out. Because ultimately, for 60 years, Everyone is enjoying a mysterious sauce whose secret is better kept than the formula of a famous soda. The practice of life. Very important. This is practically my dining room. We don’t call the ribeye steak, we call our canteen. For 60 years, The formula is immutable. And since everyone is going to eat the same thing, We only ask you one question, cooking your meat. The phrase we need to tell the client, How would you like it? So obviously, the meat. There is only one formula, in fact. It’s a salad plate with walnut crackers, It’s red and green oak leaf. Next is a meat dish. There are approximately 180 to 200 grams of meat served in two portions. the first time on a first plate with a good, large forkful of fries the good secret sauce. The secret sauce. Thanks to the kindness of the staff, This is the explanation for the incredible success of the Venice-L’Entrecôte relay. It’s as if this sauce drives people crazy. Everyone loves it and everyone is trying to uncover its secret. What’s inside? We’re not the only ones. There are many who have tried to do it on their own. People even come from very far away to be initiated into the magic sauce. I am South Korean and I come from New York. Unfortunately, I have no idea what ingredients make up the sauce. But you, Do you know that? No ? Because that’s the secret of this restaurant? Internet users around the world are filling pots with green mixtures. I think I’ve found the recipe for the sauce. I’ll show you. We are searching for the Holy Grail, with varying degrees of success. So, You know how to make the sauce between the ribs, It’s up to you to treat your friends. But the one thing we are really sure of, That’s because there’s a lot of butter. After, Apprentices will find a thousand and one ingredients there. Capers, basil, calf’s liver, Short. To each their own magic potion. Four large anchovy fillets or five small ones. Some even go into business. We studied the sauce in Paris. at Entrecôte. That’s where we got the inspiration for our dish. We’re back after a few months to find the recipe. It’s delicious! That’s it, You just need to place it on a steak. Even the highly respected daily newspaper Le Monde proudly announced that it had discovered the formula in 2007. Not at all! And that’s how a sauce becomes a legend. a great contemporary mystery. So imagine how busy our waitresses are. This sauce is an international secret. That’s what makes it successful. I was even offered the chance to open a restaurant elsewhere, provided I brought the recipe with me. Since I don’t have the recipe anyway, I won’t say anything. You can have nothing from me. Nothing. Everything is top secret. Good, Well, since that’s the way it is, We’re going straight to the kitchen and we’ll see how to prepare this sauce. No, No, No, No, No, No, No, That’s forbidden. Stop here. It’s a secret. That’s the sauce. It’s a secret. No one is coming in. No, No, No, forbidden, forbidden, We’re not going any further. The only person who knows the secret of this sauce that turns into gold, It’s her. Mr.’s daughter Paul Gineste de Sors, who created the establishment in 1959. She hasn’t said a word since. And this is actually the first time she has given an interview. It seems to me that here, It’s one of Paris’s best-kept secrets. Yes, because I’m the only one who knows the secret. That’s why it’s simple. I never gave it to anyone. SO, There. Even my daughter, I put it in a sealed envelope. But she doesn’t know. So. And we’re not the ones who are going to get it. But here is the incredible way in which the secret has been kept for so many years. I order from several different places. who send all this without saying what it is. to another, fourth place, who makes the mix and who sees us again. So, That’s it. It’s completely silly and secretive. But that’s how it is. Above all, it’s an unstoppable method. because even if every morning, Jean-Jacques, the head chef, prepares the sauce for the day It is made from secret ingredients that have already been mixed. And then, In any case, There’s no point in insisting. visibly. So. Yet another extraordinary Parisian story. an almost unbelievable adventure. Final act of defiance. The biggest stars have come to have lunch or dinner at the Relais de Venise in complete discretion. The guestbook could put even the biggest French establishments to shame. Bourville, Yves Saint Laurent… Jeanne Moreau, Alain Delon, Claude Nougaro, Johnny Hallyday, and more recently Emma Stone Ryan Gosling and Pascal Obispo. Let’s now step away from these Parisian restaurants for a bit and take a deep breath of fresh air. Well then, Where are we? Is it grape harvest time in the Bordeaux region? In Beaujolais? Or why not in Burgundy? Magnifying glass ! We are a few meters from the Sacré-Cœur Basilica. Right behind, actually. At the top of Montmartre hill. Some people will be shocked. They didn’t know. Others cried foul, claiming there was pollution. You absolutely must not drink Parisian plonk. Some clever people will laugh, of course. And yet, Let us convince you that Paris has its local products and that wine is one of them. Besides, Montmartre and wine, It’s a long and beautiful love story. From the Place du Terre-Trapigal, passing by Rue Pique and Amélie Poulain’s café, The neighborhood remains an incredible place of freedom. A village that some residents have even amused themselves by renaming the Republic of Montmartre. And whose president does not hesitate to marry eight couples at the same time. just for laughs, in Alida Square. I accept it! In Montmartre, We have fun and we respect traditions, including the tradition of making wine, which has always been the case. In the 18th century, There were even about twenty vineyards around the hill. Today, Only a plot of 1500 square meters remains. but that’s enough to make the grape harvest festival the third most attended event in Paris, behind the music festival and the all-night event. For almost 100 years, Prestigious godmothers and godfathers come to celebrate the grape harvest. In 2011, Gérard Juniau still can’t believe that the hill produces wine. I had been told that there was wine in Montmartre, I didn’t believe it. Well, I can tell you, It’s true. And it’s not bad. It’s not very good. But it’s not bad. In 2013, Thomas Dutronc and Nolwenn Leroy launch a cry of love. “Long live wine!” Taken over the following year by Jacques Higelin and Sandrine Bonner. “Long live the wine of the free commune of Montmartre!” And Laurent Voulzy is, as always, ready to burst into song. “Ah, good wine, good wine, “Good grapes!” Everyone is excited, But let’s remember that alcohol abuse is dangerous for your health. eh ? Last September, for the 2021 grape harvest, It was raining cats and dogs. But you can be sure that it takes more than that to demotivate the pillars of the hill. Let it rain, Whether it snows or the wind blows, The grape harvests of Montmartre are eternal and they are always places. Since 1933, They grow grapes right behind the Sacré-Cœur basilica. 1700 vines representing 30 different grape varieties, mainly Gamay and Pinot Noir, but also Merlot. Riesling. Needless to say, here, The matter is being taken very seriously. Woe to the naysayers who would claim that Montmartre wine is plonk. To all those who say that you can’t make wine in Paris, I tell them, come and taste the Clos Montmartre and you will be convinced. We collected 1992 kilos and 880 grams. Yeah ! I have some of its streets, you know! And when you know the price of real estate in the neighborhood, at the very least, expect to pay 25,000 euros per square meter. Well, that wine, It is priceless. Come on, I’m going! So naturally, to transport this treasure in bunches, the bare minimum, It’s a special convoy. And do you know where the grapes go to be made into wine? You couldn’t make this up. We are in France. In the cellars of the magnificent town hall of 18th arrondissement. This is where Sylviane Leplatre welcomes us. professional oenologist who has been in charge of Clos Montmartre for 10 years. A true revolution. For example, That’s not ripe yet. there. There, It’s not ripe. So that, It can’t make red. Actually, There are two wines in Montmartre, a rosé wine and a red wine. It is a very special wine with very fine tannins. which has an originality due to its aromatic complexity. 30 grape varieties, 30 varieties of vines, So it’s very multifaceted. It must be said that Clomont-Martre has come a long way. Before the 2000s, Only the most daring adopted it. From, the object of all care, Clomont-Martre has earned its stripes. We agree, This is not a wine that one keeps in a cellar. It’s probably because it’s so good that we drink it throughout the year. Don’t forget, Montmartre wine still has its own personality. It was not done. It is not designed to resemble another one. Vinified without sulfites. The 2021 vintage still produced 2500 bottles. A local product that Parisians are proud of. Well, yes, There is no reason. With honor and pleasure, I declare open the 80th Montmartre grape harvest bench, the harvest of love. Head towards the Montparnasse district in the south of Paris. Its 210-meter-high tower and its not-so-attractive-looking train station. Fortunately, in the neighborhood, There are breweries. And not just any old ones. There are some legendary addresses. The Dome, the largest brewery in France. An institution. As soon as you have three pig’s feet, a well-grilled andouillette sausage. Opened in 1927, It is as renowned for its gastronomy as for its dance hall in the basement. Josephine Baker, here with Charlie Chaplin. He had his habits there. like Serge Gainsbourg and Jane Birkin in the 70s. Then, The beautiful woman fell asleep for a few years. She finally wakes up and reconnects with her festive and delirious past. Once a month, Here comes the parade that arrives right in the middle of dinner. like in the good old days. From the first lunch service until late at night, We followed this crazy machine going at 100 miles per hour. Paris had fallen asleep, But Paris has woken up. Come on, We are in a briefing. Come on ! Just seconds before kickoff, uh, pardon, from the gunshot, as they say in the restaurant business… Rock, the boss, announces to his teams the assigned tables. Tony, Are you coming? René? Today, There will be 30 servers to cover the 800 square meters of the restaurant and its 350 seats. It’s phenomenal. Listen. Mr. Nureau, 50. Mr. Barguin and Mr. Duffet, 60. The die is cast. It looks like he’s announcing the horses at the start of a race. I wish you all excellent service. Thank you so much. THANKS. The waitresses and waiters you see here are the elite of the profession. Very good lunch. Beef tartare. Servers who are always on the move, to whom we attached a pedometer to calculate the distances covered during shifts. Remember, We are in the largest brewery in France. And that’s Antoine. 16 years old, apprentice, who played along. Attention ! Enjoy your meal, ladies and gentlemen! More than 8 kilometers in one day. This is what a professional football player does on average during a match. At the end of the day, sometimes, We are very tired. Then afterwards, It’s okay. As I said, We’re used to it. We can see each other clearly. Besides, the waiters who constantly go back and forth between the dining room and the kitchen, They are called runners. Translate, runners. And then, There are these incredible trays that you have to carry. A true mystery of Earth’s gravity. Show me how to carry a tray because often, We see you passing by. We tell ourselves it’s not possible. It’s a parade game. We take them as they are. we put our hand in like this, with your fingers like this. And then, We put it in, You rest it a little on your shoulder and it’s the shoulder that does all the work. And the arm that provides some support. And then, We can stay like this for a long time. It’s non-slip. So that prevents it from moving around too much. We’re terrified of dropping a tray. But it happens to everyone. And then afterwards, You shouldn’t be afraid to start again. And that’s okay. These things happen. And Antoine, at 16 years old, He already has all the makings of a great one. Look at this technical kick in the door to access the kitchens. We, It fascinates us. That’s the brasserie spirit. Ah, And since we’re in the kitchens, Another great anecdote. You know, the announcements of the dishes that we love to hear when we’re in the dining room, That. Live, a bronze liver, a cod. Yes. And two chickens. Well, These announcements are made by someone known in the profession as a barker. It was used to garnish the mashed potatoes. Yes, a barker. He announces the dishes to the cooks, who then respond to him. Brief, He coordinates all the orders and it is often the head chef himself who acts as the waiter. Let’s go back to the theater and also go back a few years. In 1920s Paris, 100 years ago, This essential venue for Parisian gastronomy was then… Imagine yourself here, 100 years ago, 1930-1927, steam cars, coal, It was a hangar. Simply a coal shed. We are now emerging from the First World War. Paris wants to have fun, Paris wants to forget. Then began the Roaring Twenties. carelessness. Artists are welcome. They will decorate the dome in an Art Deco style. which is why the establishment is now classified as a historical monument. All the columns here are from the 1930s. with renowned painters. And finally, Each artist who created something came to eat for free. And in such a place, always The stars are flocking there. The fashion designer Yves Saint Laurent had his residence there. here on the left in the foreground in 1971, and other rarities that we unearthed, We challenge you to guess who this is. Karl Lagerfeld in 1972, celebrating his 39th birthday. Personalities, There are a lot of them, Gilles. Remind me, refresh my memory, because Gilles is a collaborator. Gainsbourg. Eh ? Gainsbourg. Robert De Niro. Robert De Niro, He comes often. Jules Mécatel, Al Pacino. Al Pacino, Jean-Claude Van Damme, I have friends too. DeNiro, It’s a cap. tac-tac, manche-froute, hop, hop, hop. It’s like in a movie. fast, tac-tac. He doesn’t have time. He doesn’t have time. Wearing a cap, He sits down. Charleston. Charleston, Yes, I have friends here. at the table. Jean-Baptiste Mandeuil, It’s coming. smiling. His little aperitif, It was a homemade Americano. He takes it. After that, it’s quickly time for the entrance. He is here. He’s taking care of his little dog next to him. The dome is the world. the life, the noise, the atmosphere. It’s a bit much sometimes, a bit too much. But hey, that’s life. Incumbent, This is the first time we’ve heard a boss say there’s a bit too much life in his establishment. It must be said that the Baroness of Paname and her incredible team are bringing in a new generation of joyful partygoers. Once a month, It’s an all-nighter at the dome. The return of the ball, Finally. It’s swinging, It makes her eyes water. It’s peeling away. It’s flowing back into the microphones. Out, They’re tap dancing. Inside, One adjusts one’s feathers in front of an audience that makes the effort to come dressed in 1930s style. At the dome, People eat and dance there. The Roaring Twenties are back in a big way. After all those exceptional wines and savory dishes, We dream of sugar. No ? If you like cakes, Step away from your screens, This is the best. The oldest pastry shop in Paris. A masterstroke, made in 1730, or how a certain Nicolas Störer, pastry chef to King Louis XV, He left Versailles to set up his own shop in the heart of the capital. It is 7 o’clock, Rue Montorgueil is waking up. For almost 300 years, Some of the most iconic French cakes are prepared there. Here, Nicolas Störer invented the rum baba. the old-fashioned nun or the famous vol-au-vent. On the shop side, The elegant shop windows attract the first customers. While in the adjoining kitchens, A dozen pastry chefs are busy preparing the first kugelhopfs and croissants, still warm. Bastien repeats an astonishing gesture that is several centuries old. the caramelization of love wells. This cake, It’s the well of love. This is the iconic cake of the Storer pastry shop, along with the rum baba. And so, there, I’m on the final stage of the well of love. I’m working on the caramelization. It’s a caramelization offered in the old-fashioned way. Every morning, We caramelize our little wells of love for the shop. Temptation is everywhere. Carts filled with cakes, ovens from which sublime smells emanate. A feast for the eyes and the nose. Among the great classics of French pastry, the Paris-Brest, which pays homage to the famous cycling race of the same name. Invented in 1910 at the request of the race’s founder himself, who wanted a creation in the shape of a wheel. Tradition dictates, since 1910, We repeat the same actions. If you manage to pick up a piping bag and pipe any type of filling in one go, I’ll give you my apron and you my place. And this very skilled pastry chef knows what she’s talking about. since Maëva is the head pastry chef at Storer. In other words, one of the greatest pastry chefs in France. Maëva is only 29 years old, which does not preclude having a taste for a beautiful gesture. Even if tradition evolves. I love modern pastry, But it’s true that I love anything that reminds me a little of my childhood. Sugar, butter, chocolate, praline. And that’s why I took a CV. And six days later, I used to work there. Here, Everything exudes tradition and respect for an extraordinary history. As Steve explains, one of the owners. Good morning ! We are fortunate to have recovered Nicolas Storer’s recipes. And Nicolas Storer, After all, it was the pastry chef who invented the rum baba. the pastry chef who invented the bouchée à la reine. To have the opportunity to perpetuate these recipes and continue making the baba as it was made for Louis XV, This is an incredible opportunity. An incredible character. This is Nicolas Storer. Not only has he established himself as a pastry genius, but also as a formidable businessman. Imagine! He leaves King Louis XV. First of all, you need to have guts. for a concept that does not yet exist, a pastry shop with a storefront location. And then, Second good idea. Right there, There is the breath of Paris, which was called the belly of Paris at the time, and in which, at that location, he found both the cream, the eggs, meat, the fish. Everything was centralized in that place. So he could get his supplies right there. and since all the porters in Paris were on rue Montorgueil, then he could… Have your cakes and savory pastries delivered to all the finest tables in Paris. And even the king’s table, That’s clever. He left, but kept the contracts with Versailles. And of course he delivered his famous tiered cake there, the old-fashioned nun, that we continue to manufacture exactly as in the 18th century. I use a guide at the start so that I can do something correctly, so that my lightning bolts have the right angle. So that once everything is put together, I want to be able to assemble the layers and have it do something. that she should act like a nun. How far can you go? Bastien? Even to the heavens if necessary. Big words right away. But they rose to over 4 meters in 2018. A construction game based on 5000 chocolate éclairs. I’m going to take measurements to try and get the floors as straight as possible. A piece that immediately goes into the shop window. Ah! One last little detail, We add a few gold leaves. So, Perfect ! The Queen of England, She, had not hesitated to have the entire neighborhood cordoned off to get to the shop. The Queen of England came during the Easter period. She was supposed to stay for a few minutes, but ended up staying for two hours. But I see that she has a beautiful Easter artwork. In my opinion, She must have nibbled on a small chocolate. Head towards Rue du Faubourg Saint-Denis, on the side of the main boulevards. Welcome to one of the cheapest canteens in Paris. A broth. Yes. In Paris, This type of establishment is called a bouillon. And we’re going to explain why. A broth, direct. There are about ten of them and they offer unbeatable value for money. And what’s more, We have lunch in a listed setting. So why deprive yourself of it? How many people does a table serve? Paris 6th arrondissement, please. And to understand how a broth manages to delight us so cheaply, You have to get up early, very early. Paris has barely woken up when chef Christophe Moisan is already on the case. Here I check to make sure that all the products that were ordered are present. Here, We only cook with fresh, seasonal produce. It takes more time, But it’s already cheaper. The sweet potato, It weighs approximately 20 kilos. It’s for the day. Actually, It’s a seasonal product. And then there’s us, Right now, on the autumn menu, We’re making a black pudding and sweet potato parmentier. which works very well. Actually, We add black pudding. Southern sweet potato puree, we mix, a little milk, a little butter, well seasoned, And there you have it. Here we go. Before the restaurant was overrun, Take a look at this sublime Art Nouveau style room. It is listed in the supplementary inventories of historical monuments. Since 1906, We have lunch under the watchful eyes of four women symbolizing the four seasons. hidden beneath the guise of Sarah Bernhardt. Now let’s head to the kitchens with Christophe to discover the iconic dish that gave its name to this type of restaurant. the broth. Broth was invented in early 1855 by a butcher in Les Halles market. Mr. Duval, to feed the Parisian workers. The brilliant idea that was come up, It’s about creating this kind of restaurant to get rid of the less desirable cuts of meat. That’s what made the broth so successful. Not everyone knows what the low-quality pieces are. For example, the chest, The rump or the flank are cuts to be boiled. But let’s start again. People who had limited means, who came to eat, the workers, the underground eaters who came to feed themselves. It’s a hearty dish for a low price. At 19th century, Paris is in chaos. Baron Haussmann had the city redesigned. Thousands of workers arrive in the capital and they need to be fed. At the beginning of the last century, The bourgeoisie ate choice cuts of meat, in crocodile, among cattle. And the population that had slightly fewer resources ate the less desirable parts of the food. The broth, It’s a philosophy. The art of cooking on a budget. around 11 euros per dish. Because here, Everything is optimized. Nothing is lost, Everything can be recovered. Waste, In my opinion, This is unacceptable. This means that a cook will be able to transform anything, even if there are remains. You see, in a restaurant like this one, We have people who eat. Here, We have about forty people. So we need to feed them. So there’s always a way to get through… We cannot buy it. In 1900, We’re going to count up to 250 bouillons in Paris. They will become the first chain of popular restaurants in the capital. But little by little, They will be replaced by breweries. Today, We’ll come back to that. because of its attractive prices, but not only that. These are dishes that require a lot of preparation time. So these are dishes that people cannot make at home. So they come here to find these kinds of dishes. so that we can eat them and enjoy ourselves. That’s not all, But it’s already noon and Parisians are hungry. Good morning, Welcome to Bouillon Julien, This way please. Pascal, the boss, has no time to waste. To keep a broth, It’s like being behind the wheel of a high-powered car. It’s going very fast. Pascal speaks very quickly and he even counts in covers per hour. Here, We do it without cutlery by the hour. And since we are also at the heart of the theaters, We have people who come to eat before the theatre. We have people who come to eat after the theatre and at the various meals that are offered. No cutlery every hour? Okay, We are in Paris. but here, We’re mostly on a crazy pace. We will be able to serve up to 1000 meals per Saturday, mainly with 180 seats. So that means that whether we like it or not, a table will rotate 5 to 6 times a day. So this rotation, multiplied by the cents we earn on our margins, which allows us to achieve a reasonable profitability. But 1000 place settings, That’s huge! 1000 place settings, Yes, it’s huge. The pace was so frenetic that they even invented a word to describe the system. The paravec. When a client moves in with us, in general, We know he has 30-45 minutes to eat. And we have a knack for finding dishes that we call “par-with” dishes. We go down to the kitchen, We order the dish from the kitchen. the chef told us, “By, with…” And we’ll leave with it. We place it on the table. The only place to catch your breath, Ultimately, It would be behind the bar. And again, not sure. I try to take 6 at a time. hold, It’ll be a nice change for you. No, but if you put it on the table, It will be faster. Don’t worry, It’s not malicious. Pascal is relaxing with François. the head waiter. In my opinion, the broth, It’s an upgraded canteen. It’s a low-priced restaurant. Good, cheap. It’s friendly, It’s joyful. It’s very informal. This is my dad’s restaurant. Mom. So no. No, In my opinion, I am an old-timer. So everything is fine. A direct broth. To maintain the pace, in the kitchens, It’s almost military. Besides, in jargon, This is called a kitchen brigade. It’s not a coincidence. A little exercise. Given that Christophe has to prepare 120 servings of mayonnaise per meal, How much time does he have to make one plate? Attention, Great! This is a good example of mayonnaise volume. This is what we sell the most, along with pepper or vinaigrette as a starter and snails. The aim of the game, It’s about getting it out quickly. We are key to what they want to eat. They want to eat well. Quick and pretty too. So there, We must be very precise in our movements and above all, we must be, what is called in cooking, to be in place. That is to say, having everything really ready to be able to train. That, This is very important. Come on, Table 3, We remove it there. 34 seconds. Things are moving very quickly behind the scenes. So the advantage, that’s on the room side, We don’t wait. You have a thesis in Riolet, there ? It’s a neighborhood canteen, popular, with the ballet of the waiters. It’s a real place to live. Besides, The banquettes at Bouillon Julien have seen some great things. We couldn’t finish without this lovely anecdote. Table 24, famous table that was used by Edith Piaf who used to eat at Bouillon Julien back then. Waiting for, Marcel Ferdin, who organized boxing matches in the Faubourg. Edith Piaf would probably have liked the sincere approach of the young company we are about to tell you about. What we are about to see is barely believable. We are between the Gare du Nord and the Porte de la Chapelle. a short distance from the Sacré-Cœur. Here, Young entrepreneurs passionate about organic farming have achieved a remarkable feat. To build the largest urban farm in Europe, on the roofs of former SNCF buildings. An architectural feat, technological and gustatory. Welcome to an ultra-modern farm. On one hand, a greenhouse that we couldn’t have imagined in Paris even 5 years ago. On the other hand, a vegetable garden to make any curious farmer jealous. We have 7000 m2 of roof. And on these 7000 m2 of roof, We built a greenhouse of 1200 m2. Salads, aromatic plants and microgreens. This morning, Gabin is preparing a strange order from a renowned Parisian chef who needs red amaranths to make a dish. But first, we need to know what it is. There, We find microgreens of red amaranth which, They too, are a flower, But who at this stage, will be consumed as is. Because it has very earthy aromas. It’s similar to beetroot. with an extremely interesting sweetness. There, This is truly an almost surgical procedure. because we are dealing with a very delicate product that is very young and very fragile, and therefore deserves a lot of attention. By producing fruits and vegetables that are out of the ordinary, The company Cultivate responds to very specific demands in the capital. This does not prevent them from cultivating 50 tonnes of fruits and vegetables each year. Obviously, It might surprise people a little to produce and sell directly in Paris. because they haven’t travelled thousands of kilometers. And as for the vegetable garden, here too, Monoculture is out of the question. Sarah manages 70 varieties, some of which are completely unknown in France. Here, We can see our zebra greens, purple basil, rows of black tomatoes, cherries. We have snap beans, green beans, Borlottos that are absolutely magnificent, slightly zebra-striped. We also have purple beans, edamame, yellow beans. So we have some things that are a little bit rare. That’s all very chic. It’s very chic. but at the same time, beans that grow with a view of Montmartre. it’s also very, Very chic. Well then, It’s chili pepper. There are lots of courgette flowers that are quite beautiful. Well, that’s it. It’s kohlrabi. Sarah’s passion is contagious. And even if we don’t understand everything, Having such a vegetable garden in Paris seems like quite an achievement. We are, first and foremost, farmers. because we produce and we sell, So it really is pure and simple farming in the end. The worst part, The reason is that a polluted city like Paris emits a lot of CO2. but that plants consuming CO2 are supposed to grow faster. But let’s go back to Gabin, who has finished his morning’s harvest. Hi ! Hi ! THANKS ! Thank you! Good day ! A little treasure that’s about to head to the Latin Quarter. The courier, This is Willem. by bicycle. With all the efforts made so far, The only thing missing is for it to be motorized. He crossed to the right bank, 5.5 km to reach the quays a stone’s throw from Notre-Dame. Allow 30 minutes and zero greenhouse gas emissions. Thank you so much. THANKS. Good day, Goodbye. The Michelin-starred chef, Kozuki Nabeta. The restaurant, that. Look, We find the red amaranth shoots that Gabin cut less than two hours ago for this semi-cooked Scottish salmon, marinated in shiokouji. We’re talking about ultra-freshness. Here, Each dish is a work of art that aromatic herbs and other microgreens will enhance. French cuisine, Cuisine from all over the world The greatest chefs must have a restaurant in Paris. Is the capital city biting off more than it can chew? Definitely not. More than ever, It deserves its title as the world capital of gastronomy.