Embark on a culinary adventure with World’s Weirdest Restaurants! Join us as we visit a floating island bistro in San Francisco, dine on a tram restaurant tour in Milan, and indulge in a beastly feast at Granny’s in La Rochelle, France. From sea lions barking to painting platters and dressing as grannies, this episode is full of unique dining experiences you won’t want to miss!
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Prepare your taste buds for a culinary adventure like no other with World’s Weirdest Restaurants. Join host Bob Blumer as he takes you on a global gastronomic journey to the quirkiest and most extraordinary eateries. From catapulted chicken to dancing robots serving sushi and sculptures made of pure pig fat, this series serves up a smorgasbord of eccentric dining experiences. Each episode presents four jaw-dropping and taste-topping restaurants, making every moment a flavourful, mind-bending delight.
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Foreign world’s weirdest restaurants takes you to San Francisco where we set sail for a floating island Bistro that’s a sea Lion’s barking because they’re jealous and Savers shrimp and salmon Under the Sea it is a weird quest one then we make our way to Milan where
We catch a ride on a moving Feast one false move there’s shattered glass everywhere yet stay on track for an entire four-course meal then we’ll Veer off to Vancouver for a Throwdown on the canvas and a Chow Down on cheese and charcuterie finally oh granny go
We fly to France we’re manly grannies spoil Us Rotten Bring It On grandma what a screwy place one of San Francisco’s most unique landmarks is a floating island anchored somewhere between Alcatraz and the Golden Gate Bridge and all it takes to discover it is a dinner reservation
This is my kind of Fantasy Island Forbes island is a floating island restaurant that gently rocks I call it New Wave dining at Forbes most tables are actually below deck which makes window washing a little tricky this is not your average restaurant it is a weird restaurant the 700 ton motor vessel
I designed a built to look like an island if you notice this island seems to be bobbing and weaving in the water yes does that worry you at all not really at all so what was your first impression
When you walked onto this island I was amazed I didn’t believe it was an island I had to walk all the way around and make sure that there was no connection to the land but when it comes to
Their menu Forbes offers plenty of options that are sure to float your boat we like to call our food classical American with a California influence like to try the Dungeness crab some wild mushroom ragu Hawaiian island poki the cat resist these lamb lollipops organic Canadian
Salmon if you will and given that we’re out here on the water can’t resist the seafood chatter first thing you notice about this restaurant is a bit out of the ordinary is that unless you can
Walk on water you got to call a water taxi to get there hey dude just so you get a sense of where we are off in the distance that’s Alcatraz Island check this out it’s a welcoming committee of sea lions tell me what’s the most unique thing about this restaurant point that it’s
As far as I know it’s the world’s only floating island just out of curiosity how fast does your Island go as a world record two and a half knots two and a half knots an hour what a glorious combination of tastes and textures you get that delicate morsels of that Dungeness
Crab the creaminess of the avocado the tanginess of that lemon vinaigrette talk about a perfect Island dish fresh from the sea did you expect the food on an island like this to be as good as it is
I expect it to be fresh yeah Seafood chatter and I can’t think of a better perch from which to enjoy it generous chunks of fresh fish and stewed tomatoes in a really delicate fish and white wine broth hear that noise catch a sea Lion’s barking because they’re jealous what impresses
Me the most the food and the decor the steak was I love this world this kid’s angling from my job he’s describing the food way better than I do mushroom with goat cheese and brioche beautiful presentation talk about big flavor these mushrooms have been sauteed which just concentrates the
Earthiness the red wine demi-glaze is so intense and this goat’s cheese so pungent you put all three of these flavors together and you’ve got a dish that would satisfy any hungry Castaway Castaways and visitors alike won’t want to miss climbing to the top of the Island’s
Very own lighthouse take a look at this it’s an actual working Lighthouse and when you get up here you really get the sense that this island is also a boat because you can feel its way in back and forth Hawaiian ahi poke ah Pokey a true Island classic you know for Pokey
To work the fish has to be really fresh and you can tell this fish is straight out of the water add the sweetness of the mango the heat of the chili the crunch of the Chip and you’ve got a
Dish I would swim to this island for and how was this steak on an island restaurant I don’t know where they keep the Corrals upstairs but it was delicious there’s so many beautiful flavors going on on this plate you just have to pause to contemplate them all salmon is perfectly crusted
From the sauteing and then the fish itself tender and Flaky it’s beautiful and then there’s rice it’s finished off with the pesto which just adds another dimension to it I’ll tell you one thing Forbes nose fish what did you have today I am a lamb Aficionado and this was one of the best
Rack of lambs I’ve ever had this shot they’re perfectly cooked and the pepper sauce gives them a really nice bite this potato croquette creamy on the inside nice bacon bits crispy on the outside come to think of it I’m gonna see if I can apply for permanent residency on this island
And what did you wish I wish that this thing doesn’t sink take a floating island with a bird’s eye view of the city add some amazing seafood and an eccentric captain and you’ve got a perfect night out in San Francisco if you feel like you’re in another
Place in another time and that’s what makes it so unique for me a fluffy Island was perfect so if you enjoyed it so much will you come back to the island come back where are we leaving dude
I’m having such a good time on this island I almost forgot to send a note home if you’re visiting Milan it’s virtually impossible to see everything and eat everywhere but if you hop on the atmosphere a tram restaurant you can do it all in a single night
Hey this really is A Streetcar Named Desire it’s a fun experience for the customers they have a three hour tour through the city dining as they see the sights of Milan by day these streetcars are all business but by evening one tram goes off the rails in all
The right ways it’s unusual in that this is like the public transportation I take every day now I’m here enjoying a nice dinner you know in most restaurants if you’re lucky enough to get a window seat the view is exactly the same all night long whereas the beauty with atmosphere
Isn’t the scenery is constantly changing the menu atmosphere is a set four course meal with meat seafood and vegetarian options and the whole experience is under 70 euros so here’s the deal there’s not enough room on the tram to prepare such an elaborate
Meal so it’s all being prepped in this industrial kitchen here and just before the tram leaves the station it’s going to be loaded on you know Beef Carpaccio can be a bit of an acquired taste but when you see ingredients like this going into it it becomes incredibly enticing I mean the chef’s
Got chopped up filet mignon Caper berries fresh herbs fresh micro greens onions and then over here some thinly sliced pineapple I just can’t wait to taste this the texture of this tartar is nothing short of luscious and when you get the hits of the Caper berries the balsamic vinegar and
The tropical notes of that pineapple you know this is a dish that only an Italian chef could have created look at this thing this is just a classic antique it’s in mint condition walking here through the back door and into this area and it’s lined with photographs of old trams including
This one which has found its way to Toronto and this one up here is found its way to San Francisco up here’s the main Galley where all the food is finished and plated and it may be tiny but it’s a
Fully functioning kitchen you’ve got a steam oven a microwave and full-on Refrigeration so are there any special job requirements to be a server on the tram yeah you must have a thin bath otherwise you can’t get through all the customers and up here this is where the drivers hits man that’s got
To be the toughest job on the tram I mean one false move they’re shattered glass everywhere the biggest challenge is dealing with the movement of the tram and still having the food ready on time what’s the worst thing you’ve ever spilled on a customer a cup of
Coffee on your face oh yeah the atmosphere you don’t just share the experience with everyone in the restaurant you share it with everyone in the entire city oh it’s very nice you know every once in a while you kind of look out and you see a beautiful church or you see beautiful
People kind of walking by it’s really a great experience cycling Pig with apricot the Lardo that’s wrapped around this tenderloin is practically melted silly in all the juices the pork is perfectly seasoned perfectly moist and the apricot which I’ve now discovered is right
In the center at such a beautiful layer of sweetness this dish sings like Bocelli but the most coveted dish here is an Italian classic my favorite dish is lasagna I love it was very delicate and delicious this is amazing he’s actually making the pasta from scratch so
You’ve got your homemade sheets of pasta some bechamel sauce octopus and tomato sauce some homemade pesto and a little bit of Parmesan regiano topped off with a meat sauce and even more cheese it’s easy to see why this dish is a crowd pleaser after you get those layers of
Fresh pasta you taste the octopus which is a real surprise in lasagna and then you get that lighter than air Bechamel and the creaminess of the pesto sauce man my future lasagna eating days are ruined
Share it when else can you be on a tram and have a fellow passenger share a glass of wine with you wow this is a classic Italian approach to cooking use a few ingredients but make sure each one counts so here we have fresh berries
Custard and big puff pastry and the result is so good it’ll make you cry experience is really surreal I mean the food’s been absolutely fantastic on a tram in an amazing City when it’s time to leave people doesn’t want to get off and I
Have to push them out after this experience public transportation is just never going to be the same food and art go hand in hand at raw canvas here in Vancouver you can literally hold your paintbrush in one hand and your fork in the other of course that means you have to
Balance your wine glass on your head but that’s where the creativity comes in at raw canvas you can design your own platter by selecting from a menu of fine cured meats and Artisan cheeses then grab some paint and battle it out with your friends we’re gonna do an R battle you can free
Your inner artist and your inner Chef raw campus is a place to eat drink and make art this place this place we were thinking 1920s Paris when we built the place we wanted Foods in here that we’re rich we want to wines any other big body and bold cheeses and
Charcuti and accompaniments that really help to enhance the flavors it’s almost like painting in the way that it’s really all about experimenting with the different flavors and styles because it’s really up to you and up to your paladus to what you like thank you
Miss Marie chorizo an elk and Juniper salami they’ve got a selection of soft cheeses semi-soft goat cheese blue cheese Alpine hard gouda and cheddar cheese this menu totally suits a place I mean it’s an array of flavors but I get to mix and match
All these diners here are leashing they’re inner artists and this room is just oozing with creativity the result it’s great food great atmosphere hard on the canvas hard on the plate food’s really simple but it’s really Gourmet all from small family run Farms
Three terrines two mustards and corny shawl simple and at the same time very sophisticated but that Quail is nice and mild and you get that Crunch and the richness of the pistachio and a little
Bit of a finish of nutmeg at the end that’s a real work of art it’s really filling even though the plates aren’t huge imagine duck whole feet mixed with duck Pate so rich and in this pheasant Pate
You can definitely taste the sweetness of the pear individually each one of these Pates is a work of art but collectively it’s a masterpiece now for the creative part mixing and matching trying a little of the honey mustard the sweetness and the tanginess of that mustard
Is a perfect perfect foil for this pheasant oh a match made in heaven this is the painting a little bit competitive once it starts it’s on is there a particular order that you have to follow I like
To start with the cheese and then work through the kudri and the art is after a few glasses of wine so most of the guests who come in here are non-artists these are two mermaids they’re not
Gonna go buy an easel and all the paints and all that set up this is why we created this space what are we going for over here colored bubbles there’s a little bit of Andy Warhol a little Damien Hurst
I think that most of us are taught really early that we’re not good at Art so we are quick to shut that off hopefully it’s not so abstract that you can’t tell what it is I feel like Van
Gogh is totally taking over me right now I think there’s an artist inside of everyone absolutely these are cured meats and this was a science experiment the French one would be like the control group it’s everything you want in a traditional salami now the wild boar like a
Pork sausage but the flavor is so much more intense now this elk sausage it’s a lot drier the flavor is really really gamey this chorizo it’s got a lot of fat everyone’s very soft in the mouth very nice and chewy and it’s incredibly spicy collectively this plate encompasses the art
Of sausage making I love rock canvas look at this let’s start with this okay tonight Bob the host of world’s weirdest restaurants is challenged your red he’s the national art battle Champion I will tell him that you know he’s not going to win black black where’s black
Uh Black’s right here black pattern I’m a little bit nervous it’s all fun and games until you’re going up against the national Arc battle Champion containers ready touch gloves come out punch you it’s pretty cool look at what he’s doing in a matter of like a few minutes Bob’s really given
Uh kind of a shout out to raw canvas the wine glass The Roots whereas your red you know he lived in Paris for several years a feeling of emotion of the city I have no idea what he’s doing over
There either makes it even more nerve-wracking let’s give them a countdown three two one brush is down the whole experience is about feeling good so we feel good about what we put in our bodies we
Feel good about what comes out of our minds under the canvas and we feel good when we leave here and that’s it audience votes winner takes off okay you’re right you get to meet all sorts of people who’ve never painted before and you can just see them unleash their creativity it’s wonderful
Opposed to the show Bob what’s weird about this place is there’s painting in a restaurant that’s weird about this place I just like the like the artistic Community like The Vibes I think Rock canvas is an absolute Vancouver gem I love raw canvas I say your red has been dethroned I’m a
New competitive painting would be the next Olympic sport if you miss your grandmother or a cooking then that Beast to order Meme here in La Rochelle France will give you the warm and fuzzies however when you meet the grannies in this restaurant you might be in for a little surprise
Go granny go according to the Beast or demand is like a visit to Grandma’s the servers dress like grannies and customers are part of the family I do this session for my grandmother and she like cooking when you first walked in here what was your reaction to the environment crazy incredible
Difference it’s what a screwy Place men dress up as women and washing hanging up the menu is a kind of food that my grandmother cooked for me when I was young the Beast or the man is located in the western shore Maritime region of France it’s known for its fresh seafood and sweet
Wine ingredients these grannies use in abundance I’ll start with the tapest plate definitely the duck the squid and I’m gonna be brave I’ll try the veal head okay you want to drink something I’m in France aren’t I this place has a bizarre combination of rugby paraphernalia and Grandma
Memorabilia you’ve got Grandma’s girdle and there’s Granny’s bicycle hanging from the roof it’s a very bizarre Place bizarre because it’s a mix of different things what’s with all this rugby stuff we’re in La Rochelle and La Rochelle is really known for rugby I love sports and there
Is a lot of Rigby men in lower shell and I play it sometime with them now the big Tapas wow as always Granny’s over feeding me oh look at this pate with just a little drop of aged balsamic vinegar
Criminal how good this is my favorite is the Tapas so nice that’s roasted eggplant got just a little bit of olive oil a bit of spice they call it poor man’s caviar but it tastes like a million dollars
Salmon tartare chopped raw salmon mixed with some fresh herbs oh the texture that fish is so nice the flavor is so clean those herbs just come through and your fish is this fresh this is
The finest way to honor it Grandma you continue to spoil me and I must say I’m kind of liking it do they remind you of your granny yeah in a lot of ways apart from my granny never used to
Give me quite as much wine it’s not just the servers that wear granny clothes some of the customers actually arrive in granny dresses wigs and glasses I dress like a grandmother because I love this place and it makes me feel beautiful I’m waiting for a costume so I can join the party
So this is really interesting it’s duck breast it’s pan seared sliced finely and served with this strawberry sauce a bit of a take on Duck alarage just look at the color of this just beautiful perfectly done pink duck wow imagine a perfectly cooked piece of
Duck slathered with a Savory version of the best strawberry jam you’ve ever had which acts as a Counterpoint to the fatness of the duck that’s what you get in this dish I really like the veal head it’s extraordinary ah where to start should I go for the vegetables
The tongue or the broth if you can get past the fact that you’re eating veal tongue it’s like a luscious meat there’s so many flavors going on all the same time and it’s the kind of thing you
Can only find in a regional French restaurant like this the food is very good ah so you’ve got strips of squid chorizo some vegetables and hiding underneath it a little scoop of mashed potatoes the squid is surprisingly tender but that chorizo is very spicy bring it on Grandma ah
After dinner the grannies offer up a tasty potion called Cordes I know that’s not too strong and it’s very good I bet your grandmother never served you a drink like that it’s funny when the guests get the gourdes on their shirts instead of in their mouths
Tastes great in the mouth not so good in the eyes but I asked Grandma for it was a shot of espresso and you know just a little sliver of something sweet and what you delivered me chocolate cake
Peach custard and of course you had to sneak in some fruit thanks Grandma start with one man’s love for his grandmother add his passion for food wine and rugby and you’ve got one of the most eccentric dining experiences in all of France it’s very welcoming and friendly not as
Formal as other restaurants it’s a never-ending party and it’s all in good humor and just like at Granny’s house one visit wouldn’t be completed without a little crowd surfing what’s happening that’s a rugby dance okay after you okay it’s kind of like stage diving except you’re in a restaurant
That was so much fun good night