All language subtitles for guillaumes.paris.s01e04.1080p.hdtv.h264-cbfm

GUILLAUME BRAHIMI: Paris.

It's a city of decadence.

Parisians admire
quality and refinement.

This was a birthplace of
haute couture and haute cuisine.

I'm talking high quality,
high class,

and enjoying the decadence
from a great height.

I am Guillaume Brahimi.

I was born and raised in Paris,

and I learned to be a chef
in some of the greatest kitchen

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, we will discover the secrets
of Michelin star cooking.

I will make a spectacular
raspberry macaroon.

Bon appetit. Let the show begin.

And we'll discover how decadent
a meat pie in Paris can be.

The 7th Arrondissement

has an abundance of charm
and sophistication.

The residents here never leave.
They don't have to.

They have the best of everything
at their doorstep

including La Grande Dame en Fer -

the Grand Iron Lady.

The 7th is one of the most
desirable addresses in Paris.

This area has been the home
of French aristocracy for centuries,

and not much has changed.

The cost of property here
is the highest in the city.

Owning an apartment in the 7th

is an ultimate symbol
of prestige and power.

And of course, one of the most
exclusive places to eat

is right here on the Champ du Mars.

Just walk past the swarms of
bum bag-wearing tourists

into a private entry,

travel 125 metres up
the most iconic landmark in France,

and you will find yourself
in Jules Verne restaurant.

And if you are lucky,

you might meet my friend
Frederic Anton,

who happens to be the chef in charge
of this institution.

Wow.

When the Eiffel Tower
was built in 1889,

it almost started another revolution.

Parisians hated it.

Now it is a symbol of Paris,

and people book months in advance
to get a table at Jules Verne.

And let me tell you, the food is just
as spectacular as the view.

We have to get ready.

Wow.

You don't have to eat at Jules Verne
for a gourmet experience in the 7th.

A typical day for a resident
of the 7th

is walking from store to store

selecting the best produce for lunch
or your evening meal.

And believe me,
they are spoiled for choice.

Some of the best artisans of Paris
are here in the 7th.

Not far from the Eiffel Tower
on Rue de Grenelle

is a tiny shop with a curious name.

Lastre Sans Apostrophe is known
in Paris as the place for meat pie,

but not the one you find in a pub.

I'm talking about pate en croute,

the most bourgeois meat pie
you've ever seen.

Chef Yohan Lastre is a master
of the art form.

And it really does look like art.

- Shall we try?
- Yeah, of course.

When you talk about pate en croute,

not everyone can make pate en croute,
so it's an art.

You have to... You have to have time.

It's maybe two or three days
for making a pate,

because we have the crust,
the meat, the jelly...

And an egg.

YOHAN: And an egg,
if there is an egg.

- Hey, come on.
- Marion?

Marion, come, come, come.

So you are... Thank you
for the best pate en croute ever.

Marion,
why is the 7th Arrondissement?

And the customers are unbelievable.

They are great.

We are so lucky.

- Thank you.
- Thank you too.

Merci. Merci. Merci beaucoup.

Yohan has elevated pate en croute
to the level of great French artists.

But don't worry if you can't make it
to the 7th Arrondissement.

Soon I'm going to show you how
to make a decedent version at home.

Today, I'm very excited
to share with you

my version of pate en croute.

I've been in Australia
for many years now,

so my version will look
a little bit like a meat pie,

but inside it's all about the flavour
of the pate en croute.

Duck confit and duck foie gras.

I'm going to pan fry
my shiitake and my shallot

with little bit of duck fat.

All I want to do is give them
a little bit of colour.

Like that.

Going to put a touch of salt.

Touch of pepper.

I just want my mushroom
to get rid of the water,

get a little bit of colour.

My shallot caramelised,
they'll be perfect.

But during this time,
I'm going to peal my duck leg.

Yes. There is such a thing.

I'm taking the meat out of the bone,

and of course this duck is confit
so it should be quite easy.

Here we go.

Just fell out of the bone.

That simple.

I'm going to put
little bit of parsley,

I'm putting little bit
of chicken jus,

I've got like just...

Beautiful. Like that.

I'm going to put
my shiitake mushroom.

Yum.

Now I'm just going toss everything.

Yum.

So the reason why I'm not putting
my duck into my pan to heat it up

is I want my duck to stay cold

because I'm going to put it
between two sheets of puff pastry,

and if it's hot, my puff pastry
will melt, OK?

A little secret - I like sharing
a bit of secret with you -

I'm going to put a little bit
of shallot in a grate.

Just chopped shallots,
red wine vinegar and olive oil.

And I'm going to put
two spoon of that.

My duck is quite sweet,
my shiitake mushroom is sweet,

and this vinegar
is going to just bring

little bit of acidity to the dish.

And it works. I could eat that
just like that.

I'm really serious about it.

I'm going to try it to make sure...

It's good.

I'm just going to add
a touch of salt.

Keeping in mind it's duck confit,
so it's been in salt for 12 hours,

and I'm going to put
a touch of pepper.

So I've got my duck confit
ready mix,

and I'm going to get my puff pastry.

I've got two circle,
one for the bottom, one for the top.

And I'm going to do some little hole
in my puff pastry on the bottom one.

None on the top one.

You want the top one to raise,

but you don't want
the bottom one to raise.

OK?

Now, I've got my egg yolk.
I'm going to brush all over it.

Now I'm going to put a little bit
of foie gras in the middle.

Nobody's going to complain
about how much.

Here we go.

Just like that.

So what I'm doing now is
I'm just building my duck confit

around the fortress of the foie gras.

Don't be shy.

Little bit here.

Nice and tight.

I'm happy with it.

And now we...

..we take the puff pastry,

put it on top.

Just like that.

This is a favourite meat pie
and I'm very happy with it.

I can't wait to get into it.

OK.

So I'm going to go
a little bit of egg yolk.

By putting some on the top I'm going
to get this beautiful golden colour.

It's ready.
I'm putting it in the oven.

200 degrees, I think
for about 15, 20 minutes.

And we should have
an awesome meat pie.

It's been 20 minutes.

Ah, yes. Look at that.

Just beautifully nice and golden.
It's ready to serve.

How do I serve that?

Well, very simple - on the plate.

But I'm going to cut it in half

because I want to show you how's
my foie gras and duck confit inside.

Be gentle.

(SOFT CRACKING)

Listen to that noise.

The smell of it, I can promise you,
you know you're eating a duck confit.

And the foie gras in it... Oh!

Oh, yes. Perfect.

There.

Look at that. The duck foie gras
hasn't melt - very important.

My duck confit surround
my foie gras.

My puff pastry is crispy.

That's how I call a meat pie
with a French touch.

And deliciousness isn't limited
to the 7th.

It's time for
a Michelin star experience,

and I know the perfect place.

The 8th is an arrondissement
of extravagance.

People visit this part of Paris
to buy the finest things in life.

The iconic Champs Elysees
run through the 8th,

from the Arc de Triomphe
to Place de la Concorde.

On this avenue, money is no object.

The most exquisite brands
and monumental boutiques

attracting the rich and famous,

and those who want to be.

The 8th is also the place to visit
for the best of Paris gastronomy.

I am walking north of
the Champs Elysees to Rue Lamennais.

Here you will find a restaurant
that is all about old cuisine.

With two Michelin stars,

the experience at Le Taillevent
goes beyond fine dining.

Inside feels like a palace.

The attention to detail is exquisite.

Restaurant director Baudoin Arnould
take time with me

before the lunch sitting

to share some history of
his Paris monument to gastronomy.

Merci. Merci. Superb.

Everything so far is wonderful.

But you don't earn Michelin stars
on decor and wine alone.

The reputation of a restaurant
is judged by the cuisine.

Today, I am honoured to meet
executive chef Giuliano Sperandio,

who is going to share one
of his world class dishes with me.

I'm leaving Taillevent inspired
to make something really special,

but that mushroom entree
has whet my appetite.

So on the way home,

I want to show you one of
my favourite shops in the 8th

for a decadent little snack.

In the 8th arrondissement,

even the simplest ingredients
are given the royal treatment.

Close to the River Seine,
on Rue Clement Marot,

is a small shop with a focus
on one thing - great charcuterie.

Bellota-Bellota is not
an ordinary deli.

To try the ham here,
you're going to need a lot of bread,

and I don't meant baguettes.

The sliced ham here
is quite expensive,

but sometimes in life
you get what you pay for.

Hello. Bonjour.

- How are you, Mac?
- I'm fine, and you?

I'm always fine
when I walk into your shop.

What have we got today?

Yeah, sure.

Oh.

So much people in France
hate the fat.

It just melts in the mouth.

So much flavour. It's excellent.

- It was just a piece of deer.
- Yeah?

I mean, thank you, I will try that.
I promise you I will try.

But tell me, how long it take
to get this,

you know, you've got
some amazing ham there,

how long does it take...

In Spain, in a cellar.

OK.

We keep mentioning the terroir,
but it's what it's all about.

My goodness me.

Time is so important,
and look at that.

MAC: Like a little baby.

And for me these are perfect start
to a picnic

in the 8th arrondissement.

That little bit of bread,
maybe a little bit of wine.

- Yeah, very good white wine.
- And a person you love.

Thank you so much, Mac.

I would be happy to spend the day
exploring

all the great food destinations
in the 8th,

but I need to save room for dessert.

I've found some beautiful little
raspberries at a nearby fruit store,

to make a sweet treat you could find

in a patisserie
on the Champs Elysees.

In the 8th arrondissement of Paris,

it's all about high fashion,
luxury brand.

And today I'm going to show you to
make a beautiful raspberry macaroon,

who will be perfect
in the shelf of the window

of the 8th arrondissement.

First we are going
to make a meringue,

so I've got some water here,
I put my sugar...

..and in the meantime,
I'm going to whisk my eggwhites.

(MIXER WHIRRS)

And let's pour the syrup
into my eggwhite,

and that will become a beautiful
Italian meringue.

All of it.

Beautiful.

It's nice and hot.

All you have to do
is let the whisk do its job,

and the best way to know
when it's ready

is by putting your hand
around the bowl,

and if the bowl is room temperature,
your meringue is ready.

Here we go. OK.

It is a perfect meringue.
Should I do it? Yes, I did it.

OK, I will not going to do it again.

So I'm doing my almond cream.

Eggwhite into my almond and sugar,
just like that.

And I'm just going to mix it
together.

Just take your time.

Now, I'm going to add
my Italian meringue, like that.

And I'm just going to fold it.

Just nicely. Look at that.

Starting to be unctuous.

And I'm going to add
raspberry powder.

And again...here we go.

Look at that. It's going to become
nice and pink.

I've got my piping bag.

Slowly...one at a time.

So, so far... Wait.

So far so good.

And now I'm just going
to fill my little circle.

Here we go.

All I have to do now,
is put them in the oven.

About 15 minutes, 145 degrees
should give you the perfect macaroon.

Let's take them out.

I'm just going to let them rest
there.

And in the meantime, I'm going
to make my creme chantilly.

Chantilly, very simple.

Cream. Nice farmer's cream.

Just one vanilla beans.
That's plenty.

And I'm going to take all the seeds
out of my bean.

All of it.

(MIXER WHIRRS)

And that's it.
My chantilly is ready.

All I want is my cream
to be nice and thick.

Look how beautiful and soft
and fluffy is my creme chantilly.

Just like that.

And now, look at these
beautiful raspberries.

They are stunning.

And I'm just going to take
one at a time.

Like that.

Like that.

Nobody would complain with it.

OK. So my beautiful coulis,
all around it.

Here we go. Look at this colour.

And I'm going to put
my raspberry sorbet quenelle

on the bed of chantilly.

Look at that. Eh?

For me, this macaroon is as good

as any high fashion designer
would create.

Bon appetit, mes ami.

Next time in Guillaume's Paris,

we will see how Paris takes
the most simple ingredients

and elevates them to a grand status.

This is very French,
a love of bread.

And we will discover how the music
of Paris inspired a great dessert.

Is that not beautiful?

Captions by Red Bee Media
(c) SBS Australia 2022