Practice English Speaking&Listening with: EPIC PARIS Food Tour - 11 INCREDIBLE Stops - Best of LE MARAIS

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- Guys, you're heading to the city of light,

the city of love, the city of food and wine

and you wanna know what to eat.

You don't wanna get it all wrong.

I totally understand,

and Paris can be a really complicated city

to eat and drink in,

so I'm gonna help you today.

I'm gonna help you figure out

how to eat and drink like a local,

but first, we need to talk about something, so huddle up.

So first of all, you're probably thinking,

"What the hell? (speaks French)

"James, what are you doing?

"You have a channel all about eating in Spain.

"What are you doing making a video in Paris?"

Well, I'm also the co-founder of Devour Tours,

(bell dings) as many of you know,

and we've just started offering tours

(bell dings) in Paris,

so I thought that was a great opportunity

to break the rule of this channel

and go and make a video in Paris, and what the hell?

Number two, you're probably thinking,

"Well, the other thing is, James,

"you're an expert on Spanish food,

"but you probably know nothing,

"or very little, about French food,

"so how are you gonna tell me where to eat?"

Aha, that's my secret weapon.

- Hi guys, I'm Jess.

I'm the Operations Manager for Devour Tours here in Paris,

and I'm super excited to have you on board today

to show you some great places to eat.

- Great, in Jess' super capable hands and wonderful palate,

we're gonna eat all around the Marais quarter.

Shall we go?

(both speak French)

(happy electronic music)

So Jess, today you're taking us

into the Marais neighborhood.

It's the neighborhood

that we have our Ultimate Paris Food Tour here in the city.

It's a wonderful, historic, delicious neighborhood.

Just tell us a little bit about it.

Give us this essence about why are we eating there today.

- So, the Marais is on everyone's must-do Paris list,

and there's loads of historic buildings.

It's a really interesting neighborhood,

but there's also loads of tourist traps.

It's like all of Paris. - Totally, and that,

Paris is a complicated city,

so we're gonna take you to some of the places

that we go to on the tour today, show you those.

We're gonna go to more places.

It's gonna be more than 10, I think.

We've got such a long list, are we ready?

(Jess speaks French)

Let's go.

Okay, so stop number one coming up.

Jess, what are we having?

- We're having (speaks French).

- (speaks French) Now, I know enough French

to know that means ham and butter,

and I guess within bread. - Yeah.

- I love these, I used to eat these a lot

when I lived in Toulouse.

So, when do people eat these?

- It's generally lunch,

just if you don't have a lot of time.

It's the original Parisian fast food.

- I love it, so just a really simple, delicious sandwich

that you have to eat while you're here in Paris.

We're going to an amazing place,

the most famous place for it.

Let's go inside.

(electronic lounge music)

Okay, so we're waiting in the queue.

There's a queue because, of course, this place is famous.

Jess, why is this place so good?

I'm assuming it's because I can see

so much cured meat around here,

different types of ham. - Exactly, yeah.

And so it's really about the choice.

So they have a load of different hams,

what we call (speaks French), so that's cured ham,

or (speaks French), that's cooked ham.

- All the ham. - And they have these

amazing infused flavors, so we're gonna get (speaks French),

bergamot-infused, cooked ham. - Bergamot-infused,

cooked ham. - Yes.

- I feel like I'm in a ham wonderland.

I feel like I'm Alice

and I just walked through the looking glass

and I've fallen down this big tunnel

and it's just cured meats and ham,

and the smell in this place is phenomenal.

All right, we're waiting in line.

We've got the owner here about to serve us, I'm excited.

Why are your (speaks French) so good?

- My (speaks French) is so good

because it's your taste.

- Yeah. - Yeah.

- [Business Owner] If you like cooked, if you like cured,

if you like with chili, with truffle.

However you want, it's your money, and your taste.

- (laughs) I like it! (everyone laughs)

(everyone speaks French)

- Crusty bread, all that yummy butter inside.

The bergamot-inspired, infused. (crunches on bread)

Mmm, oh my God, yeah!

The ham is so tender,

flavorful, it's got that bergamot-infused, obviously,

there's more normal versions as well,

there's so much choice.

Jess has got butter on her cheek,

which just shows you how much wonderful butter

there is in there.

This is the perfect lunch on the run,

and you've gotta have in Paris

and, I would say, you've gotta have it here, right?

- Mmm hmm, totally. - Total agreement from Jess

with a mouthful of (speaks French).

Stop one nailed.

Okay, we're walking to stop two, walking through the Marais.

- Le Marais. - Le Marais.

My French is gone.

Yoli and I actually met in Toulouse

in Southern France, so. (bell dings)

Next stop, chocolate. (bell dings)

So, if we've come from jambon heaven,

we're now in chocolate heaven.

If you're gonna come to Paris and not eat chocolate

or eat a macaroon, you're crazy, this place is phenomenal

and I feel like I've walked into this cloud of chocolate.

The dark chocolate everywhere.

It looks delicious and I'm super excited,

and Jess is gonna tell us a little bit about

why this place is famous.

(both speak French)

Two macaroons, Jess?

Is that what we're having? - So we're gonna have two,

yeah, a little macaroon each--

- Okay. - Please.

- [Nicholas] (mumbles), passion fruit and chocolate.

Next will be the chocolate. - Okay.

- These won an award

of the best chocolate macaroons in France in 2004.

- Okay, stop number two.

You're in France, you must eat chocolate, of course.

I don't even have a sweet tooth,

but I'm excited about this stop, so Jess, where are we?

We're at Jean-Paul Hevin, who is a (speaks French).

He's got a title for his chocolate-making skills.

- Wow, and that's hard to get that title, right?

- Yeah, it's a really strenuous process.

He's had his title since 1986.

- Wow. - He's a master chocolatier

of incredible heights.

- And what I love about Jess

is she is a chocolate and a macaroon snob, so she's like,

"Oh, you don't want to get the macaroons there.

"You don't want to get the chocolate there.

"You gotta get it here."

And we come here on our tour,

on our Ultimate Paris Food Tour.

Secret, I've tried these before

and, as I say, no sweet tooth, but this stuff blew my mind.

So, we're gonna start with the macaroons--

- Yeah. - Or the (speaks French).

(both speaking French)

- Cheers. (both speaking French)

- All right, mmm, oh my God. - Mmm.

- It's like biting into a pillow.

- Oh, yes. - Chocolate and passion fruit.

You can take how natural the passion fruit is.

It actually tastes like passion fruit.

Like biting into the fruit.

It's good, huh? - Yeah,

it's really good. - What's your one?

- Black currant and violet.

- Black currant and violet. - Yeah.

- And so, if you're going to eat a macaroon in Paris,

you'd be a fool not to eat it here,

right? - Absolutely.

Okay, don't be a fool. (Jess laughs)

Oh my God, seriously.

Secret, I'd never had a macaroon

until this time in Paris. - No way.

- Uh-huh. (Jess gasps)

Okay, we've had the macaroon, excuse my accent.

And now it's chocolate time,

and we have two different chocolates here.

So what do we got? - So, we've got milk chocolate

with coffee, cinnamon, pepper, coriander, or cilantro,

star anise, and nutmeg.

- And it's that small.

Let's see. - Mmm.

- Oh my God, mmm. - But it's not too sweet.

- No, exactly, that's the beauty of it.

It's not too sweet

for someone who doesn't have a sweet tooth.

There's just a depth of flavor.

There's so much going on in there, all in perfect balance.

- Yeah. - There's so much

in that tiny little piece of chocolate.

That is delicious. - That's really good.

- Should we do the next one? - Yeah.

- Dark chocolate from Peru.

I remember trying this on the tour.

It tastes floral, but it's just chocolate.

It's just great chocolate.

Wow. - So good.

Jean-Paul Hevin is the name of this place.

Come here, whether it's on the tour, off, whatever.

You gotta come here and eat the macaroon and the chocolate.

It's phenomenal.

Next stop. (everyone speaks French)

- Bye! - Okay.

I can't keep up with Jess.

She moves fast, man.

Next stop, we have had chocolate.

What are we having now, Jess?

- [Jess] We're gonna go have croissant.

- Croissant, whoo, it's warm in Paris today.

Next stop, the croissant.

We have a place here

that has won numerous awards for their croissant.

I love this facade behind me.

Jess has gone in to get it

and tell you all about

the tradition and the history of the croissant.

Okay, so we're gonna eat our croissant in a moment.

Jess, how many croissant do you have

a week living here in Paris?

- Probably twice a week-- - Twice a week.

- Around about. - Would that be typical?

- Yeah, I think, we don't eat them every day.

French people are skinny.

How can they eat them every day?

- That's true, that's true. (Jess laughs)

So, but if you're not having them every day,

(bell rings) when would you have them?

- It's a nice, comforting breakfast,

so when you've been out late the night before, for example,

you know you've got a big day ahead.

I had one this morning, actually.

- Okay-- (Jess laughs)

Before a big day of filming.

Okay, croissant time.

There's a word that I keep seeing, Jess, all over Paris,

and it's (speaks French), which is (speaks French), right?

- Exactly. - And why,

why that word?

- (speaks French) is a clue

to the provenance of the croissant.

(bag crunches) (angelic singing)

So, the croissant (laughs)

was actually brought over

by a Viennese chef called August Zang

in the 1830s. - Okay.

- And he had a little crescent-shaped bread--

- Yeah. - That they used to eat

for breakfast in Vienna.

- Wow, and so before the 1830s,

nobody was eating croissants--

- Uh-uh, no. - In France.

So it's practically modern food.

- Yeah, it's brand new. (laughs)

- Exactly, there you go.

All right, let's try them.

How does one know a good croissant, Jess?

- A good croissant is many, many layers.

So what you want is all these ruffles on the inside,

you want them to be almost imperceptible,

and you want it to be a bit doughy, a bit chewy--

(crunches croissant) And a bit buttery,

a bit delicious.

- Mmm, oh yeah, you can taste the butter.

There's the crunch on the outside,

doughiness on the inside. (crunches croissant)

All right, we have another surprise, as well.

We didn't just get a croissant.

Jess bought something else.

Okay, so we've had our croissant

and now we're having the other thing.

So pain au chocolat, which is this,

which is croissant-like on the outside,

but chocolate in the middle.

Perfectly valid as a breakfast instead of a croissant?

- Absolutely, absolutely. - Okay.

- And often, you get to the counter

and you realize you really need chocolate.

- Mmm, I know, oh my God. (Jess laughs)

- Yeah. - When you're having breakfast

here in Paris,

where can we get these?

Any corner café, or-- - You can get them

in the corner café,

but usually, they're overpriced,

so I would get them straight from the (speaks French),

from the bakery.

- Okay. - And you can

smell a good bakery, you can smell it from

streets away. - Follow your nose.

- Follow your nose, yeah.

And a good little tip? - Yeah.

- If it says "boulangerie" on the outside,

it means they're baking on the premises.

- And so a good idea is to get there,

then maybe have coffee back at your apartment,

if you're renting apartment-- - Yeah, grab a coffee

somewhere and then grab a croissant somewhere.

You're on the go.

In France, breakfast isn't a big deal.

You just grab it as you're on your way

to work. - All right,

I'm full, but stop number four coming up.

So, coffee's a huge part of French culture.

How many cups of coffee do you have a day

in your life in Paris?

- Well, you have one in the morning, one after lunch,

and then maybe if you're hardcore, one after dinner, too.

- Okay, so two, maybe three.

And if you go into a café, you just (speaks French),

correct? - (speaks French)

is an espresso. - If you want a long one?

(both speak French) - Made longer. (speaks French)

(James speaks French)

- This place is incredible.

So tell us, where are we, Jess?

- So, we're at Maison Buly

and Maison Buly are very famous for their soaps,

so they in every fancy restaurant you go to.

If you have some very fancy friends,

they'll have Maison Buly soaps in their dispensers

with their name engraved on it,

the name of the person engraved on it,

and they make their own different scents, different flavors,

and then they also have the original coffee shop

is in Saint Germain, and this is in the same style,

and they have a list of all their illustrious clients,

former clients, so they've got Édouard Manet,

the painter, of course. - Manet, the painter.

- And everything's made

(knocks on counter) out of marble

and everything is just

totally beautiful. - It's an incredible place.

I feel guilty being here

for some reason. (Jess laughs)

Catholic guilt.

- This is my every day, James. - Yeah, exactly.

Life in Paris.

So, bread is such an important part of the French diet,

right, Jess? - Yeah.

- We're eating bread constantly here.

- All day long. - All day long,

so we're gonna go and check out a place

that is famous for its bread

that we actually visit on our tour

to learn about French bread,

but not French bread as you think of the word, or words.

All will be revealed.

So obviously, when you're in Paris,

bread is such a huge part of your experience here

and this is the place we come to on our tour

to learn about bread and it's fascinating.

So, where are we, Jess? - We're at Chez Poilane,

and they are famous for making bread,

but they're famous for making these big, round loaves.

So they didn't change

when baguettes became little bit more

everywhere. - Everywhere.

- They stuck to their guns, stuck to their traditions

of making these big, round loaves of bread.

- Because that's not something I realized

and we see them behind us,

these big round, where's my hand--

(bell dings) There,

above Jess' head, because the baguette is a pretty recent--

- Yeah, ever since the 1920s, people been eating baguettes--

- And when we talk about-- - Every day.

- Baguettes, we talk about those long French loaf.

So before the 1920s, nobody was eating long sticks of bread.

- No. - They were eating

the round loaves. - Yeah.

- And these guys have kept

the tradition alive. - Exactly.

- So what's really interesting is how the baguette,

the French loaf as we know it, came in in the 1920s or 30s

and I have read one reason for that,

which Jess has told me is not true,

so it's a total urban legend,

was because the big round loaves

you had to cut with a knife,

but with a baguette, you can just rip it off,

so it's much easier,

but we don't think that's true, right?

- There's no evidence to support that claim.

- A true professional,

there's no evidence to support that claim, but before then,

everyone was eating this.

Let's try this bread.

This would be great with some delicious French butter.

We don't have any with us now. - Oh, yeah.

- Okay, we've had our bread,

we've learned about such a critical part of French cuisine.

Jess, time to move on? - Yeah.

- Time to move on, more things

that you have to eat in Paris.

Let's go. - Let's go.

- Okay, next we're gonna have something

that's such a typical food from the North of France,

right, galette.

- Yes, from Brittany. - From Brittany.

You can have crepe, which is sweet.

Galette are the savory ones, and we're going to this place.

- [Jess] (speaks French) means yum yum in French.

- I love it, so it's (speaks French) is like Alain's house,

(speaks French) yum yum.

This is a place we go to on our tour

and we have this most incredible, very simple,

but most unbelievable galette that I dream about, and--

(Jess laughs) This place is super rustic,

super simple, and these guys are pros and famous.

Let's go inside.

(everyone speaks French)

All right, look at this guy.

This is just a big hunk of buckwheat,

which is what it's made with, and butter, right?

And this is from Normandy, correct, from the North?

- Brittany! - Brittany, sorry.

Sorry Normans and Brittons.

Brittons? - Yeah, exactly.

- Sorry about that, from Brittany.

Oh my God.

The buckwheat has this really dense, it's almost like a

dark flour flavor. - Yeah, it's also got

black flours on top of the-- - Oh, really?

- Black wheat. - Okay.

And then the saltiness of the butter.

Jess told me that,

if you see how much butter they put on this,

it's criminal how much butter they put on this.

- Yeah, they really do. - And it becomes

crispy on the outside, and the butter melts,

and there's sweetness from the butter, as well.

- [Jess] Yeah, and I'm going have some more.

- Mmm, oh my God.

We must move on, though.

We must go. (everyone speaks French)

(Jess laughs) - So Jess, pastis.

Now, I know this is something

from Marseille, right, from the South,

and so it's not necessarily classically Paris,

but I love it.

What is it and when do we drink it?

- So it's an anise, or licorice-flavored apéritif.

We mix it with water, you mix it with ice

and a little bit of water. (spoon jingles)

(laughs) And we generally drink it for apéritif.

- Pastis, oh my God, I love it.

It reminds me of the cellar days of life in France.

(both speak French)

Yeah, we're in this really classic bar

whose name I can't quite pronounce, what is it?

- Petit fer a Cheval. - Le Petit fer a Cheval.

Pastis, you can get it anywhere?

- Yeah, you can get it in any bar or any tabac.

You wouldn't really get it in restaurants--

- Oh, okay. - But you'd get it in bars.

- Okay. (both speak French)

- Okay, so there's two things

that are so important in French cuisine

that you've got to try in Paris,

and that's cheese and cured meats--

- Yes. - Right Jess?

And that's where we're going next.

- Absolutely. - This was one of my

favorite stops on our tour here.

I love cheese, my God.

Actually, Yoli is a huge cheese fiend.

She's not here-- (sad piano music)

But we'll be eating it in her honor,

and cured meat (speaks French), right?

- [Jess] Yeah, exactly, (speaks French) from the Auvergne.

- [James] (speaks French) from the Auvergne.

It just sounds amazing.

So meat and cheese time in this almost 100-year-old shop.

Okay, so here we are in the (speaks French).

What's this place called, it's like a deli,

right Jess? - Yeah, exactly.

It's called A La Ville de Rodez, and Rodez is a town

in the Auvergne region of France,

and these guys stock everything

from the Auvergne and from Aveyron.

- Okay, and this place has been here for almost 100 years.

Deli in a sense, that 100 years ago,

yeah you say it was there to serve the locals.

And what are we gonna try here, you say charcuterie,

which is cured meats and, yeah?

We're gonna have two types of (speaks French)

and Dominique is gonna prepare us some cheese, as well.

- Ooh, all right, I'm ready.

I'm not hungry--

(Jess laughs) But I am hungry.

That is the paradox of my life.

We have here, Jess has ordered what we get on the tour,

which is this spread of cheeses and cured meats.

Jess, do you mind if I start eating?

- Go for it. - And you can tell me

about it, each one.

This is a goat's cheese, I believe.

- Yeah, so that's a (speaks French)--

- Okay. - So it's a

fresh goat's cheese, aged for about 12 days.

- Goat's cheese is just one of those

beautiful things in life that is so creamy.

It's got a strong, almost gamey flavor to it, goat's cheese.

I love that, oh my God, that is really, really good.

Okay, I'm gonna try this cheese.

- That is a Comté. - If you've never had Comté,

it is just a wonderful cheese.

It's got bite to it, yeah? - Yeah.

- And it's long,

the flavor just keeps on going in that cheese.

Okay, I'm working my way up to the meats.

What have I got here? - So that is

another goat's cheese, actually, just in a different format.

So it's a pressed goat's cheese.

- Ooh, I like that one, though!

That is, it's almost buttery, that one.

Mmm, and this last one?

- That one is a (speaks French),

so it's-- - A (speaks French)?

- Yeah, it's sheep's milk cheese from the Bath country.

- Okay, we're on to the (speaks French),

which (speaks French) is, I think, to be cured sausage.

- Exactly, so cured sausage is normally 75% meat, 25% fat.

That can vary a little bit to be a bit more fatty,

and I would start with this one, James.

- Okay, mmm.

That one reminds me of (speaks French) a little bit--

- Aah. - And I think there's

a little bit of crossover,

'cause I think the main spice is pepper.

Is that it? - Yes, yeah, correct.

- Ooh, simple cured meats

that have a good amount of fat in them

and that have pork, obviously, and have pepper is delicious.

Okay, so this last cured meat, and what is this one,

Jess? - So it's a little bit

strong flavor,

it's from an area just slightly to the south of the Auvergne

called the Aveyron region.

- Okay, Aveyron.

Man, I wish I was better at French.

Look at these big peppercorns in there, if you can see that.

Mmm, there's almost a bit of heat there

from the quantity-- - Yeah.

Of the peppercorns.

That is really, really good, that's delicious.

So, would we eat the cured meats in bread

or just on their own?

How do people eat them here in France?

- You can eat them in a sandwich,

but it's a bit rarer to do so.

We normally eat them as apéritif.

- Okay. - So apéritif is this period

just before dinner where you have a little glass of wine

and you have some cured meats, maybe a bit of cheese.

- So we know French food is known for being really rich,

and Jess just found something

that I think is the richest thing I've ever seen.

Why don't you show it to us?

- Quail stuffed with foie gras.

- That is insane.

Would you just heat that up in a pot or something?

- Yeah. - I think I'm gonna faint.

(Jess laughs) We need to get

to the next stop, we need to keep eating.

Otherwise, I'm gonna fall over.

(Jess laughs) Let's go.

(everyone speaks French)

Okay, and this place is called--

- Les Philosophes. - Les Philosophes.

We come here on the tour, and I love this,

it's got the waiters and their black waistcoats.

It's got all the people sitting outside.

It's just a wonderful place

with a wonderful story behind it.

- Yeah. - Ready, let's go in.

Okay Jess, so tell us where we are, Les Philosophes, right?

- So, Les Philosophes is a bistro.

It's a (speaks French),

it's somewhere that you can get a quick lunch,

and they have a (speaks French).

- Okay, and (speaks French), I've seen that word.

It looks like formula.

Is that a fixed price menu,

or what is that? - Exactly.

So it's (speaks French), so appetizer-entree,

or (speaks French), which is entree and dessert,

or all three for a fixed price.

- And the bistro are great places

to get classic French dishes.

We're gonna try French onion soup,

we're gonna try steak tartare, and those will always,

are they the staples that they'll have?

- Yeah, they'll have that on the menu,

and then they'll also have a dish of the day,

a (speaks French). - Okay,

that you could just get on its own.

- Yeah. - And so Les Philosophes,

why have you brought me here to this particular bistro?

Why have you included this on our tour

that we have here in Paris?

- So I love the owner, he's amazing.

He sources all his own produce, from a 100-mile radius

from his hometown in the South of France,

and everything is made from scratch.

- [James] And so they sell a lot of

French onion soup here, right?

- [Jess] Yeah, they go through 200 kilos of onions a week.

- Wow okay, well we're about to eat a small portion of that.

Okay, so we're gonna try the steak tartare first.

Now, tell us a little bit about it, Jess.

- So yeah, you'd eat it more in the summer normally,

and it's about the quality of the meat.

So if your meat is good quality, then you can eat it raw.

- Yeah right, so and it shows

that this place has great quality meat.

If it's summer and you're feeling like some raw meat,

then Paris is your place.

Steak tartare, let's get in there.

- That's quite a big bit. - That's right.

All right, my turn, I'm going in.

(utensils clink against plate) Ooh, yeah.

Guys, Les Philosophes for steak tartare.

- Yeah, I need some of that. (utensils clink against plate)

- Really, really, really good,

and when steak tartare is good, it's light.

It's not a heavy dish that you would think raw meat?

But no, it's light, it doesn't leave you loaded down.

- It's perfect for summer. - Yeah.

- Okay so next dish, French onion soup.

This looks phenomenal, this one we've got in front of us.

- And it's all the things you want.

It's cheesy, it's bread-y,

the bread soaks up the broth like a sponge.

It's not too heavy on meat, we use a beef broth.

- This is a hard dish to eat, so when you're eating it,

how do you deal with all this cheese?

- Well, you cannot be elegant

when you eat French onion soup, but we can try.

And so you would wrap the cheese

around your spoon with your fork.

- Okay, and then wrap it up and put it in your mouth.

- Exactly. - Okay,

so I'm gonna try and eat it how Jess explained.

It looks complicated.

As you say, there's no way to do this elegantly.

Here we go. - And then wrap it around,

there you go, with your fork.

You're getting it. - Oh my God, I've got cheese,

I've got soup, I've got onion, I've got bread.

Mmm, yeah, it's like the taste of home, I guess,

if you were French.

It's just so umami, it's so rich.

Comté, oh my God, that cheese we had, here we go.

It is hard to eat, I feel like I'm--

- [Jess] There you go, you're getting it.

- Oh shit, I think I just stained you.

(Jess laughs)

- (laughs) I hope you can do better than me, people.

- [Jess] Did you get any, James?

- Mmm, all right. (Jess laughs)

Whoo, I'm sweating French food right now,

which is good, I'm happy, let's keep eating.

Okay, so we're in the Jewish quarter

and we're having a dish here, or a food,

that you wouldn't think of as a typical thing

to eat in Paris, or even in France.

What is it, Jess? - It's falafel.

- [James] And why are we having falafel?

- [Jess] Well, 'cause this is the Jewish quarter

and these guys are making the most amazing falafel

with an Israeli recipe.

- Okay, and I remember when I was in Paris

about 10, 15 years ago with a friend.

He was like, "We gotta go to this famous falafel place

"that is just out of this world."

It just shows the influences in Parisian food

are not just steak tartare and French onion soup.

It's a lot broader than that. (dramatic keyboard sound)

So what's in this thing, Jess?

- So it's chickpea, sesame, parsley,

a little bit of cumin seed, coriander, or cilantro,

and there's a little bit of bread in this recipe, as well.

- Mmm, it's creamy, it's just perfectly in balance.

I've had a lot of falafel in my life,

usually really late at night after a few beers--

- Yeah. - And it's usually fine,

but this has got complexity to it.

- Yeah. - This is yummy.

Yeah. - And I know

there's other places around here.

Why is this the best falafel?

- Well, it's the crustiness of the outside,

it's the stickiness, the texture,

the softness of the interior, and also

recommended by Lenny Kravitz. ♪ Yeah

- So when would somebody come and eat this?

Is this lunch, is this--

- Yeah, so it's lunch, it's a cheap lunch.

You can get huge, falafel-filled pita bread,

and be aware that the Jewish quarter is closed

on Friday night and Saturday,

so you-- - The Shabbat, right?

- Yeah exactly, so you would really come to this area

on Sunday morning. - Okay, Sunday morning.

Come here and if you're gonna get falafel,

L'As du Fallafel.

Whoo, the sun is beating down on us.

How you feeling? - I'm thirsty!

- Thirsty, I'm thirsty, too.

Last taste and we're crossing the river.

We're crossing liquid,

so a glaring omission-- (Jess laughs)

- So far is liquid, wine! - Wine!

- French wine, we have to try French wine in Paris,

so we're gonna go to this great, amazing little place.

What's the name of the guy who runs it?

- Harvey. - Harvey, Harvey is a genius.

He knows all about wine.

He's on the other side of the river.

- He's a bit of a character. - He's a bit of a character.

All right, you ready, thirsty?

- I'm ready. - Let's drink wine.

Harvey, nice to meet you.

- Me too. (James laughs)

- So Harvey runs this shop, this wine shop, L'Etiquette,

and how long have you been here in this beautiful location?

- [Harvey] Seven, seven years.

Seven years and something, and a month.

- Seven years and a month. - Yeah, yeah, three days, yep.

And seven hours. - And seven hours,

and the minutes are counting,

and what is your philosophy of French wine?

- [Harvey] We do small producers

trying to find (mumbles) superstars, young kids.

We do organic, biodynamic, and sulfite-free wines.

- So less headaches-- - Less violence

for your buddy, for your head, for yeah.

- [James] And how do you choose the wine that's here?

- [Harvey] I go to wine fests.

Now most of the time, people call me.

- Okay. - They call (mumbles),

they check who's the,

can I find the lunatic doing natural wines?

- Are you the lunatic doing natural wines?

- This is what people say.

It's okay, it's okay, I deal with it.

- So, if you want to drink natural wine,

if you want to learn about wonderful wine in France,

L'Etiquette, Harvey is here.

Obviously, Harvey speaks English.

He can help explain to you philosophy.

We come here on our tour and we drink wine downstairs

and I don't know, Jess.

Should we drink some wine?

Should we get some tips about wine?

- Sure. - Let's do it, all right.

Time to drink a little glass of wine.

I feel like we should give everybody a few tips

for how to enjoy wine in Paris.

- Yeah, so I think my main tips for drinking wine in Paris,

get out of your comfort zone.

Don't go for the Bordeaux, don't go for the Burgundy wines

that you maybe know or have heard of before,

but try some great varieties,

try some regions outside of your comfort zone.

So the Beaujolais is an amazing region

doing some amazing things.

Alsace, equally, one of the regions

that has the most production of natural wine

which doesn't export that much,

so get out of your comfort zone and try something different.

- Amazing. (wine glasses clink)

It tastes natural.

It's not heady, it's lighter.

Mmm, I could drink that all day.

You don't even get drunk

on this stuff. - No, you get happy. (laughs)

- Exactly, okay, so tip number two,

I don't know, what would you say, Jess?

- So, when you're ordering a glass of wine in a bar,

in a restaurant, in a wine bar,

ask for flavors, go with your palate.

Don't go with great varieties or regions,

'cause they can surprise you.

So talk about, I want something fresh,

I want something light, I want something fruity,

I want something heavy, I want something full of tannins,

and the waiter, the server will be able

to direct you to a-- - And you might

discover a region that you didn't know,

or-- - Totally.

- Yeah, and I feel like,

Harvey, do you have a tip for us?

Tip number three? - Don't go to the supermarket.

Don't go to the grocery store, unless it's to an organic,

and don't go to the big chains that you find

in every corner of Paris.

- So, Harvey has told us avoid the supermarkets.

Find those little shops like L'Etiquette here

that are serving from small producers

that will be happy to have a conversation with you

about their wine and Harvey speaks English,

so you can come, you can talk about small producers

and you can discover.

And I think that's what it's about.

Wine is about discovering, not being afraid,

and I liked your tips there. - Yeah, exactly.

But the more you learn about wine,

the more you know you don't know,

so if you come to a small shop like this,

then you know there's a million things to learn.

- Guys, come to Paris. - We'd love to have you

on our Ultimate Paris Food Tour.

- And until then, (both speaking French)

(wine glasses clink) Jess, thank you

for showing me around. - Pleasure.

- Time to drink more wine. (Jess speaks French)

The Description of EPIC PARIS Food Tour - 11 INCREDIBLE Stops - Best of LE MARAIS