All language subtitles for Guillaumes.Paris.S01E09.1080p.HDTV.H264-CBFM

GUILLAUME BRAHIMI: Paris is
a city of aspiration.

Every corner you turn
is a picture-perfect view.

With so much beauty, it's not
surprising Paris is full of art,

artists and artisan.

And I can't wait to
meet some of the best.

60 metres under the streets
of Paris, what's going on?

This is amazing.

I am Guillaume Brahimi.

I was born and raised in Paris

and I learnt to be a chef
in some of the greatest kitchens

in this city of light.

Now, after 30 years,
I've returned to explore

each of the 20 arrondissements
of Paris one by one,

to discover the best cuisine

and to show you how much
food drives this city.

Today I will serve
a crispy pork dish

with mushrooms from
deep underneath the city,

and the art of Paris inspires
a light and fluffy souffle.

The 17th Arrondissement
is a tale of two cities.

It's a mix of village life
and grand boulevards.

In the north, it is
very working-class,

in the south you will find yourself
at the Arc de Triomphe

and the expensive boutiques
on the Champs-Elysees.

The middle of the arrondissement
has a foot in both worlds.

This is the Batignolles district
and it's an exciting neighbourhood.

The streets here are small

but they are packed with
speciality wine bars and bistros,

serving top quality produce.

The place I want to visit is not far
from Boulevard de Batignolles,

on Rue Des Dames.

It's a small bar, where the owners
are focused on perfecting

just two things - crepes and cider.

And I've heard they do both
better than anyone.

My mum is from Brittany,
the home of cider,

so I reckon I'm a pretty good judge.

- Chestnut? Chestnut, wow.
- Chestnut.

The cider is delicious,

but by the fifth glass I'm starting
to wonder about my balance

if he shows me all 25 varieties.

Then the cocktails start.

Cider mixed with ginger,
lime and gin

certainly hits the spot.

I think it's very dangerous,
this cocktail.

But I'm pleased when I hear
the hot pan sizzling

and the aroma of cheese
wafting from the kitchen.

And I'm excited to discover Brutus
are doing crepes with a difference.

All this delicious apple cider

has me inspired to cook pork
for dinner tonight.

But before I do, I will be travelling
underground for some ingredients.

Paris is known as the city of light.

The reason, it's all thanks to
the brilliant white limestone

of the Paris apartments that
reflect the light so beautifully.

But the city of light
also has a dark side.

The limestone was excavated
from underneath the streets,

leaving a maze of tunnels.

Back in the 1800s there was
a huge industry of farmers

growing mushrooms in those caves.

Now there are once again
restaurants in the 17th

getting their fungi
from under the city.

On Rue Raymond Queneau you can find
the entrance to a mushroom cave,

if you know what you're looking for.

A tiny sign that reads
"La Caverne" is my only clue.

As I walk into this car park,

it feels like something
is about to go down.

As it turns out, it's me.

All the way down to
the bottom floor

where my guide Jean-Noel
has created

a living, breathing food farm.

See you, guys.

Wow!

60 metres under the street
of Paris, look at that.

What's going on? This is amazing.

Unbelievable.

How much mushroom do you do here?

- 30 tonnes per year.
- 30?

That's a lot of mushroom.

JEAN-NOEL: Shiitake
and oyster mushroom.

And we grow nearby,
one kilometres away,

and then there's an underground car
park, 50 tonnes of white mushroom.

Wow.

And what you can see, white stuff...

Yes.
..it's mycelium.

- Mycelium
- Yeah, Mycelium.

- It's the body of the mushroom.
- Yeah.

So, this mushroom, it will
double its size every 24 hours.

Every 24 hours?

Yeah, it will grow very fast.

That's why in the forest,

some days there are none of them

and the day after you can see
mushroom everywhere.

That's because in a forest,
their natural environment,

they will grow very, very, very fast.

To avoid being eaten by predators.

We saw the endive, we saw
the mushroom, who's getting them?

Who's getting them?

Ah, mainly restaurants,
collective restaurants,

and organic shops.

- GUILLAUME: And all in Paris?
- JEAN-NOEL: All in Paris.

So new generation, you know?

I see them every day, and
they eat less meats of course

and they are more and more vegan,
vegetarian,

so they need new mushroom.

And we're lucky to have this
abundance of great mushroom in Paris.

I've scored a bag of
the best Paris mushrooms.

It's time to get back to my kitchen

for a delicious pork recipe
made with a creamy mushroom sauce.

I just love champignons Paris,
I grew up with champignons Paris.

We had them raw in the salad,
my mum loved them raw in the salad,

but my grandmother used to love them
a la creme.

So today we are going to do
champignons de Paris

with a few of their brothers.

So, I got some pleut,
a very gentle, refined mushroom.

I've got some champagne mushroom.

Why is it called champagne?

Well, think about it.
(MAKES POPPING NOISE)

I think that's why it's
called champagne mushroom.

And the shiitake mushroom,
a very strong-flavour mushroom.

So I think we've got a very well
balanced variety of mushroom there

who will go perfectly
with a beautiful pork cutlet.

But I've got one more thing
with it.

Some cider.

Yes, I want to use some
cider with my mushroom.

What I need to do now,
I need to prep my mushroom.

Very simple, I'm just
peeling my pleut that way.

I'm cutting my
champignons de Paris,

my shiitake just roughly.

My champagne mushroom,
I'm just going to take the feet off

and just do some nice...

Look at that,
what a beautiful mushroom.

I think I've got enough.

One pork cutlet, a good
handful of my mushroom.

I've got a touch of butter
in my pan, I've got my pork cutlet,

now I'm going to cook it.

Such a beautiful pork cutlet.

I wouldn't cook it more
than probably eight minutes.

Four minutes each side should
give you the perfect pork cutlet.

Always some bay leaves and thyme
in the kitchen,

and I'm just going to put
a little bit of garlic.

Look at that.

So my pork is singing.

I'm going to cook my mushroom.

Just like that.

Little bit of salt.

Little bit of pepper.

Here we go.

Little bit of garlic.

I put my garlic
nearly at the end of it

because I don't want
my garlic to burn.

Let me tell you, that smell,
you know where you are

when you can smell the garlic like
that, you're somewhere in Paris.

And now it's time to deglaze
my mushroom with some cider.

Yes, apple cider.

Look at that. Just a little bit,
not too much.

You know what I love about it,

is obviously some of the best cider
in France

come from Brittany and Normandy.

And guess what else come from
Normandy?

Cream.

And we're going to put the cream
into my mushroom

and my cider reduction.

Little bit of chive
into my mushroom.

My pork cutlet is ready,
my cream's going to reduce,

and I've got this beautiful pork jus
I made with pork neck.

It's just perfect for what
I'm going to show you.

So I use a variety of mushroom,

but if you only have
les champignons de Paris,

I'm sure it will work as well.

I'm going to put my pork cutlet.

And, to finish it off,
just a touch of pork jus,

just on top of my cutlet,
just like that.

Little bit more chive into it.

And voila, for me it's a tombe
of mushroom with a pork cutlet,

and a shine like the city of Paris.

Bon Appetit mes ami.

From the work of artisans
in the 17th,

the next arrondissement
is all about great works of art.

There's something special
about the 18th Arrondissement.

It's a district artists
have always been attracted to

and art is still a feature
of the streets here.

Situated at the very top of Paris,

the 18th is built around
the charming Montmartre hill.

The views up here are spectacular.

And I'm sure for the artists
of Montmartre, like Picasso or Dali,

their inspiration
floated on the breeze.

In the early 1900s,
there were 30 moulin,

or giant windmills,
across Montmartre,

capturing the wind for
irrigation and power.

The most famous these days

is of course the dazzling
Moulin Rouge.

However, there is another windmill
further up the hill, on Rue Lepic,

called Moulin de la Galette,

which is also famous
for something else.

Once upon a time this moulin
was an old bread mill,

but these days
it's a cosy restaurant

serving classic French dishes,
run by restaurateur Gregory Millot.

However, Moulin de la Galette

is best known for the great
artwork it inspired.

Like, it's not often
you see a mill in Paris.

Tell me about it.

- A mill, yes.
- Yeah, yeah.

We've got two left.

This one, the rudder,
which is the eldest one,

and right at the back there
behind the leaves

you've got the second one,
called the brutfan.

Ah, Monsieur Dubreuil,
that owned both of the mills,

had a son who loved dancing.

- Party boy.
- Party boy, exactly.

But very quickly it actually became
something else.

It became a ball,
a very popular ball

that happened every single
weekend and bank holiday -

Saturday, Sunday, bank holiday.

The Bal du moulin de la Galette
that you got there,

by Renoir, one of
the biggest impressionists.

The 18th was in the middle
of the famous tax-free zone of Paris

when drinks and whatever
you want to buy was very cheap.

GREGORY: Exactly, that's why
you can see on the painting,

everything happens in Montmartre
stays in Montmartre.

And, you know, we look at the Renoir,
but who else was coming here?

Because if Renoir was coming here,

and he was the centre of artists,
creators, you know, who else?

They were all here.

Picasso, Toulouse-Lautrec,
Modigliani, Van Gogh,

they all had either a small studio
apartment or a small gallery

where they used to paint in one
of the small streets around us.

GUILLAUME: My goodness.

Cheers, Gregory. Thank you so much
for letting us into your oasis.

- Sante mon ami.
- Thank you. Merci.

Merci beaucoup.

Renoir isn't the only artist to
capture the beauty of this location.

The Moulin de la Galette by Vincent
Van Gogh is a window to the time

this hill was covered in grass
instead of cobblestones.

I've heard there is a secret garden
still remaining in the 18th,

and it's there I'm hoping to find
inspiration for my dish today.

Montmartre, in the 18th,
has always been about food.

Once upon a time, the highest hill
in Paris was farmland,

and today Montmartre village
is still feeding Parisians

at venues that blend fine dining
and a taste of history.

La Maison Rose restaurant
and the Lapin Agile Cabaret

were two favourite haunts
for struggling artists

like Pablo Picasso
and Maurice Utrillo.

For these painters,
inspiration came in many forms,

even the liquid variety.

Between these two famous venues
on Rue Des Saules

is a secret garden
with a long history.

In the 19th century, Montmartre
was covered in grapevines

as far as the eye could see.

Now Vigne du Clos Montmartre
is the last remaining vineyard

in the 18th.

I'm lucky to be given a private tour
by Jean-Manuel Gabert,

who is part of the society looking
after these beautiful grounds.

I could drink wine all afternoon
in this beautiful garden,

but when inspiration strikes
you have to run with it.

I'm going to show you
how to make a souffle,

and this one's going to be
a passionfruit souffle.

I've got beautiful copper pots,

but it's very important to coat your
copper pot with sugar and butter.

Why am I using copper pots?

Firstly, they look beautiful,

but more importantly the copper
is a great conduiter of heat.

So I've got my two copper pots
ready, perfectly,

and trust me, it's worth it
to do it perfectly,

because that will make your souffle
raise nice and straight, OK?

Now I'm going to whisk my eggwhite.

Just nicely and gently
to start with.

Let's not be too aggressive
with my egg.

It's all about bringing air
into the eggs,

the souffle of the air
will raise my eggwhite.

And now I'm going to pour my sugar.

Voila.

And you just have to be patient.

Let the magic happen.

And here we go.

I am very happy with them.

My eggs are beautiful.

Look at that, they're just shiny,
glowing and full of air.

And I'm going to whisk it
with my passionfruit jam.

Passionfruit with sugar,
you end up with very simple jam.

I just want my passionfruit jam
to be lighter.

Here we go, no more whisk.

Now it's all about
putting my eggwhite.

Isn't that beautiful?

I want my passionfruit jam
to mix into my eggwhite,

without taking the air
out of my eggwhite.

As you can see, my eggwhite
are nice and yellow now

because of my passionfruit colour.

I am very happy with that.

And now I'm going to
fill my copper pot.

Why am I tapping?

Because I don't want any bubble
of air between my mix and my copper.

Look at that.

Not bad, huh?

And now I'm going to use this
little finger to do a circle.

By taking one millimetre
away from the ring,

your souffle will not stick
when it starts raising.

And it's ready.
I'm going to put them in the oven.

12 minutes at 200 degrees
should give us a good souffle.

And that's it.

Just make sure you don't
open the oven

between now and 12 minutes.

What do you reckon?
That's how I call a souffle.

Is that the perfect souffle?
I believe so.

And I can't wait to put my little
kernel of passionfruit sorbet

inside my souffle.

I'm a little bit speechless.

Actually, the souffle is
taking my souffle away

because it is perfect.

My sorbet is melting
into my passionfruit souffle.

Let's go. Bon Appetit, everyone.

Next time in Guillaume's Paris,

I finish my journey in the
arrondissement of my childhood.

It's an exploration of
the bohemian hub of the city,

with great drinks, great food

and the fascinating neighbourhood
of Edith Piaf.

Captions by Red Bee Media
(c) SBS Australia 2022