1 00:00:02,570 --> 00:00:07,390 This program is rated PG and contains mature subject matter. Your discretion 2 00:00:07,390 --> 00:00:08,390 advised. 3 00:00:14,550 --> 00:00:15,550 There's something about this place. 4 00:00:31,120 --> 00:00:34,400 It's big, it's messy, it's old, it's new. 5 00:00:34,980 --> 00:00:41,180 It's a million pieces that somehow create something that's magical and 6 00:00:42,220 --> 00:00:47,320 A thousand feet high when it was built, this tower was the tallest in the world 7 00:00:47,320 --> 00:00:49,480 and an instant sensation. 8 00:00:50,960 --> 00:00:57,060 Daringly modern and yet so elegant, it embodies the city it soars over. 9 00:01:00,010 --> 00:01:05,269 No matter how many times I do this, it's still the greatest thrill in the world. 10 00:01:07,850 --> 00:01:10,070 Paris, I can't get enough of you. 11 00:01:13,010 --> 00:01:16,390 I'm Eva Longoria, and I'm a serious Francophile. 12 00:01:16,690 --> 00:01:21,810 Over the past 20 years, my career as an actor has brought me to France time and 13 00:01:21,810 --> 00:01:23,630 again. It's my home away from home. 14 00:01:23,950 --> 00:01:27,490 But those trips were more about work than joie de vivre. 15 00:01:28,970 --> 00:01:32,910 Now I want something deeper. Not just France, but the whole world. 16 00:01:33,310 --> 00:01:36,510 La haute gastronomie, c 'est comme la haute couture. C 'est une obsession 17 00:01:36,510 --> 00:01:37,510 française. 18 00:01:37,970 --> 00:01:43,590 Creating a legacy of classic after classic after classic. 19 00:01:43,970 --> 00:01:45,610 I think I'm going to lick this off the plate. 20 00:01:46,390 --> 00:01:51,950 And lately, a new food scene is sweeping the city, led by a fresh wave of 21 00:01:51,950 --> 00:01:52,950 culinary giants. 22 00:01:53,330 --> 00:01:55,950 Now we have people who can express their double identity. 23 00:01:56,620 --> 00:02:03,020 But some Parisian cooking traditions are just too good to change. 24 00:02:04,060 --> 00:02:05,620 Butter. More! 25 00:02:05,860 --> 00:02:06,860 Oh, my God. 26 00:02:07,460 --> 00:02:09,699 Truckloads of butter. It's too much. Yes. 27 00:02:45,620 --> 00:02:46,620 Thank you. 28 00:02:48,220 --> 00:02:54,500 In Paris, one of the greatest pleasures is picking up your morning baguettes. It 29 00:02:54,500 --> 00:02:58,640 shaped this city. I'm so happy to be back in Paris, especially for the food. 30 00:02:58,640 --> 00:03:01,680 I bet. I mean, everything comes together here. 31 00:03:01,900 --> 00:03:05,820 Yeah. The baguettes in your hand. Yeah. The flour might be coming from Normandy. 32 00:03:05,960 --> 00:03:08,580 And anything you would want to pair with that. Yeah. Butter. 33 00:03:09,000 --> 00:03:14,120 Oh, Brittany. Yes. If you wanted champagne to go with your breakfast, 34 00:03:14,120 --> 00:03:16,180 might. 100 miles east from here. 35 00:03:16,460 --> 00:03:20,620 But, you know, I feel like there's a stereotype about Parisians, you know. 36 00:03:20,620 --> 00:03:22,560 one? There are many. 37 00:03:22,880 --> 00:03:26,760 What you might be hinting at is this sort of confidence that comes across as 38 00:03:26,760 --> 00:03:30,760 arrogant. From the Parisians. Yeah. But the thing that I appreciate so much here 39 00:03:30,760 --> 00:03:31,880 is that everyone cares. 40 00:03:32,080 --> 00:03:33,080 They care about. 41 00:03:33,530 --> 00:03:36,630 Their appearance, the way that they're put together, they care about food, they 42 00:03:36,630 --> 00:03:38,930 care about a set. And anywhere is Le Mourir. 43 00:03:41,490 --> 00:03:45,950 The fine dining vision of legendary chef Alain Ducasse. 44 00:03:51,330 --> 00:03:52,630 Bonjour, mon ami. 45 00:03:53,010 --> 00:03:55,390 Bonjour. Bon plaisir de vous revoir. 46 00:03:55,630 --> 00:03:56,630 C 'est un plaisir. 47 00:03:56,950 --> 00:03:57,950 Hello again. 48 00:04:06,400 --> 00:04:12,040 A master of the Parisian art of the table, Alain Ducasse has accumulated an 49 00:04:12,040 --> 00:04:15,660 astonishing 21 Michelin stars over his career. 50 00:04:41,120 --> 00:04:46,660 A glutton and food obsessive said to have eaten six dozen oysters at a time. 51 00:04:46,660 --> 00:04:51,420 was King Louis XIV who introduced the art of the table to his palace in 52 00:04:51,420 --> 00:04:53,220 Versailles in the 17th century. 53 00:04:54,040 --> 00:04:56,300 He enjoyed elaborate dining rituals. 54 00:04:56,830 --> 00:05:02,170 creating the concept of haute cuisine, which Paris is still famed for, all 55 00:05:02,170 --> 00:05:04,270 showcasing French power to the world. 56 00:05:11,310 --> 00:05:11,990 To 57 00:05:11,990 --> 00:05:18,830 honor 58 00:05:18,830 --> 00:05:23,970 Versailles, executive chef Amaury Bouhoul is serving Louis XIV's favorite 59 00:05:23,970 --> 00:05:24,970 Brittany oysters. 60 00:05:25,580 --> 00:05:27,320 dressed with rhubarb four ways. 61 00:05:28,000 --> 00:05:34,400 A rhubarb tofu, a tart salad, a delicate gel, and a frozen granita. 62 00:05:35,120 --> 00:05:39,600 But where the king had 72 in one sitting, we just get one. 63 00:05:40,080 --> 00:05:41,080 Wow. 64 00:05:42,320 --> 00:05:44,220 Voilà. Unbelievable. 65 00:05:44,660 --> 00:05:45,860 Oh, my gosh. 66 00:05:47,020 --> 00:05:48,680 But what an oyster. 67 00:05:49,060 --> 00:05:51,720 We have a beautiful oyster from the Key Bronze Bay. 68 00:05:51,960 --> 00:05:53,280 The Britannians just poached. 69 00:05:53,680 --> 00:05:54,680 Beautiful. 70 00:05:55,160 --> 00:05:57,240 Enjoy and bon appétit. Merci, chef. 71 00:05:59,380 --> 00:06:00,380 Mmm. 72 00:06:03,100 --> 00:06:07,260 Wow. This is elegant. 73 00:06:07,600 --> 00:06:08,600 Extraordinary. 74 00:06:09,200 --> 00:06:10,200 Yeah. 75 00:06:12,940 --> 00:06:16,160 There's so many different textures. It's crunchy, it's smooth. 76 00:06:20,760 --> 00:06:22,320 I would 77 00:06:22,320 --> 00:06:38,000 sleep 78 00:06:38,000 --> 00:06:39,000 in these. 79 00:06:40,260 --> 00:06:45,160 We have beautiful white asparagus. 80 00:06:45,540 --> 00:06:46,540 Merci. 81 00:06:46,670 --> 00:06:51,030 Next, delicate asparagus spears are balanced with salty seaweed. 82 00:06:51,410 --> 00:06:53,470 Mmm. I love it. 83 00:06:53,950 --> 00:06:54,950 Oh, merci. 84 00:06:55,150 --> 00:06:58,890 Followed by a smoky grilled veal with a fresh vegetable sauce. 85 00:06:59,670 --> 00:07:02,010 Oh, my gosh. This is so tender. 86 00:07:06,870 --> 00:07:07,870 No. 87 00:07:17,960 --> 00:07:19,840 Some say Canadians are apologetic. 88 00:07:20,260 --> 00:07:24,640 Sure, we're sorry for being so nice. Thank you. Sorry we have so much talent 89 00:07:24,640 --> 00:07:27,000 that it overflows our borders. I'm not going anywhere. 90 00:07:27,240 --> 00:07:29,920 Sorry for making gripping drama and great music. 91 00:07:30,160 --> 00:07:33,800 I love the new music coming out of Canada. Sorry for having the passion to 92 00:07:33,800 --> 00:07:34,800 and rebuild. 93 00:07:34,980 --> 00:07:38,020 Sorry for being dreamers and connoisseurs. Wow! 94 00:07:38,240 --> 00:07:41,800 Yeah, sorry, not sorry. We're done saying we're sorry. 95 00:07:42,040 --> 00:07:44,520 Stream the best of Canadian content on Stack TV. 96 00:07:44,820 --> 00:07:47,100 Proudly Canadian, unapologetically entertaining. 97 00:08:04,250 --> 00:08:09,250 Northeast of the elegant boulevards of central Paris, the former hilltop 98 00:08:09,250 --> 00:08:13,250 of Belleville stands apart with its high rises and narrow streets. 99 00:08:15,430 --> 00:08:21,610 This neighborhood played a key part in the Paris Commune of 1871, a workers' 100 00:08:21,730 --> 00:08:26,430 rebellion against the authoritarian government, leaving an enduring legacy 101 00:08:26,430 --> 00:08:27,430 defying. 102 00:08:32,590 --> 00:08:34,610 This is a part of Paris I have never been. 103 00:08:34,850 --> 00:08:36,549 It's normal. It's not very touristic. 104 00:08:37,010 --> 00:08:42,049 Edith de Belleville is an author and expert in Parisian democratic café 105 00:08:42,630 --> 00:08:45,790 Born and raised here, as you might have guessed from her name. 106 00:08:46,270 --> 00:08:51,770 We had an archetype of someone who lived from Belleville or east of Paris that 107 00:08:51,770 --> 00:08:53,830 we call city Parisien. 108 00:08:54,250 --> 00:08:55,730 Have you heard about it? 109 00:08:56,570 --> 00:08:59,950 It's a kid from the streets, you know, a bit like Oliver Twist. 110 00:09:00,210 --> 00:09:05,370 The kid who lives in the poor neighborhood, working class, cheeky, 111 00:09:05,730 --> 00:09:07,130 That's the kind of titi. 112 00:09:08,210 --> 00:09:13,470 The streets of Bellevue are lined with cafes where people snack on the original 113 00:09:13,470 --> 00:09:16,470 grilled cheese sandwich, the famous croque monsieur. 114 00:09:17,690 --> 00:09:20,550 How do you translate in English? Crunch, gentlemen? 115 00:09:21,350 --> 00:09:23,450 Croque monsieur, a crunchy gentleman. 116 00:09:24,060 --> 00:09:25,060 That's good. 117 00:09:25,800 --> 00:09:31,040 The croque monsieur first appeared in the cafes of Paris around 1910 and was 118 00:09:31,040 --> 00:09:32,040 instant hit. 119 00:09:32,880 --> 00:09:37,760 Made from simple white bread, layered with bechamel sauce, ham, and gruyere 120 00:09:37,760 --> 00:09:39,120 cheese, and then grilled. 121 00:09:39,720 --> 00:09:43,180 It's a quick and delicious bite for working Parisians. 122 00:09:44,980 --> 00:09:46,760 Oh, it comes with french fries? Yeah. 123 00:09:47,060 --> 00:09:48,300 All right, let me try it. 124 00:09:50,180 --> 00:09:52,720 This is so good. 125 00:09:53,530 --> 00:09:56,630 If you put an egg on the top, it's called croque madame. 126 00:09:57,190 --> 00:09:59,570 Oh, yes, I've seen that sometimes on a menu. 127 00:10:01,030 --> 00:10:05,330 In this neighborhood, you have one of the highest percentage of social housing 128 00:10:05,330 --> 00:10:06,390 in Belgium. 129 00:10:06,990 --> 00:10:08,310 40%, which is a lot. 130 00:10:08,510 --> 00:10:11,310 Is that high for a neighborhood? Yes, yes, yes, of course. People call them. 131 00:10:11,350 --> 00:10:12,790 It's very important to keep it. 132 00:10:13,250 --> 00:10:16,270 Otherwise, well, the working class people will go in the suburbs. 133 00:10:16,510 --> 00:10:19,630 Yeah, so they would move the poor people out. 134 00:10:19,830 --> 00:10:21,250 That's why I have the spirit. 135 00:10:22,250 --> 00:10:24,970 Belleville is hashtag fight for your rights. 136 00:10:25,390 --> 00:10:28,990 I think everybody from France is rebellious. You think so? 137 00:10:29,250 --> 00:10:30,250 Well, I was married to one. 138 00:10:30,430 --> 00:10:31,430 Ah, yes. 139 00:10:33,350 --> 00:10:33,950 The 140 00:10:33,950 --> 00:10:40,770 TT spirit 141 00:10:40,770 --> 00:10:46,730 and cheaper rents have brought waves of migration to Belleville, creating a rich 142 00:10:46,730 --> 00:10:49,190 melting pot of cultures and cuisines. 143 00:10:49,600 --> 00:10:56,300 all coexisting among these winding streets, allowing for a new generation 144 00:10:56,300 --> 00:10:58,100 people and ideas to flourish. 145 00:10:58,840 --> 00:11:02,500 Julien! How are you? Welcome to Belleville. 146 00:11:02,700 --> 00:11:03,700 Thank you. 147 00:11:03,820 --> 00:11:08,960 Restaurant consultant and Belleville local, Julien Delefemme, is at the 148 00:11:08,960 --> 00:11:10,440 forefront of this revolution. 149 00:11:11,180 --> 00:11:15,860 What I love about Belleville is that there's a sense of diversity that you 150 00:11:15,860 --> 00:11:16,860 find in... 151 00:11:17,020 --> 00:11:21,040 Other parts of Paris, people share the same schools, the same supermarkets. 152 00:11:21,360 --> 00:11:22,360 And the same foods. 153 00:11:22,380 --> 00:11:26,840 Yeah, the food spots. And why the food is so good in Belleville is because they 154 00:11:26,840 --> 00:11:31,300 are made for the communities living in Belleville. Oh, my God. Now I'm really 155 00:11:31,300 --> 00:11:32,300 excited to eat here. 156 00:11:34,800 --> 00:11:38,440 Julien is introducing me to one of his neighborhood's hippest eateries. 157 00:11:38,860 --> 00:11:42,220 There you go. This is it. Oh, my gosh. 158 00:11:44,620 --> 00:11:46,400 This isn't what I expected. 159 00:11:48,560 --> 00:11:53,580 It used to be like a Chinese restaurant in the 80s, and they kept the name. Is 160 00:11:53,580 --> 00:11:57,520 this the original sign? Yes, but now it's owned by the team I'm going to 161 00:11:57,520 --> 00:11:58,700 introduce you to. Yeah. 162 00:11:59,920 --> 00:12:01,260 Now I'm intrigued. 163 00:12:03,020 --> 00:12:09,040 Cheval Dolge's vintage 80s entrance hides a sleek, modern interior, where 164 00:12:09,040 --> 00:12:12,600 Hans Gwecko is transforming traditional Parisian fare. 165 00:12:15,720 --> 00:12:18,560 How are you? Good to meet you. Nice to meet you. 166 00:12:19,380 --> 00:12:20,380 Where are you from? 167 00:12:20,520 --> 00:12:23,280 I was born in the Philippines, but I grew up in Australia. 168 00:12:23,740 --> 00:12:24,559 Oh, my gosh. 169 00:12:24,560 --> 00:12:27,020 What are we making today? What are you making today? 170 00:12:27,300 --> 00:12:28,940 We're making our take on our croque madame. 171 00:12:29,160 --> 00:12:30,920 Okay. So it has an egg? 172 00:12:31,180 --> 00:12:36,280 It has an egg, and then we fill it with prawn toast. So it's like a Chinese 173 00:12:36,280 --> 00:12:38,120 shrimp toast. I love prawn toast. 174 00:12:38,320 --> 00:12:42,260 By the way, I thought it was a croque madame because the egg was a boob. 175 00:12:42,740 --> 00:12:44,400 Oh, then there would be two. 176 00:12:45,070 --> 00:12:46,070 Two eggs. 177 00:12:46,350 --> 00:12:47,590 What do you start with? 178 00:12:47,850 --> 00:12:49,730 So first we're going to make prawn milk. 179 00:12:50,270 --> 00:12:53,710 So we're going to fill the blender up with peeled prawn. 180 00:12:54,570 --> 00:13:01,090 And then we add some egg white, sugar, salt, and some sesame oil. 181 00:13:04,730 --> 00:13:05,730 Okay. That's it? 182 00:13:05,970 --> 00:13:06,949 That's it. 183 00:13:06,950 --> 00:13:09,470 Oh, my God. It already smells good and it's raw. 184 00:13:10,190 --> 00:13:13,790 Where did the idea for this version of a croque madame come from? 185 00:13:14,280 --> 00:13:18,560 With my family, every Sunday we'd go to Dim Sum, and I'd have the Chinese shrimp 186 00:13:18,560 --> 00:13:22,060 toast. And when we opened here, I thought croque madame is very similar. 187 00:13:22,520 --> 00:13:26,500 So it's just like a way to bridge the gap between the different cultures. The 188 00:13:26,500 --> 00:13:27,419 different cultures. 189 00:13:27,420 --> 00:13:31,580 So next we're going to just pan fry this, and then we're going to pop it in 190 00:13:31,580 --> 00:13:35,040 oven. All right, why don't you guys have a seat, and I'll bring it right over. 191 00:13:35,160 --> 00:13:37,880 Okay. Hans, do you have any wine in this joint? Absolutely. 192 00:13:44,520 --> 00:13:49,180 Are any of the team from France? No, no one is French in the team. But to me, 193 00:13:49,180 --> 00:13:53,120 it's the dream team. You have Chris and Luis from Cape Verde. Cape Verde, yeah. 194 00:13:53,300 --> 00:13:57,760 You have Han from Australia, but grew up with the Filipino heritage. 195 00:13:58,300 --> 00:14:01,520 You have Nadib from Palestinian parents. 196 00:14:02,000 --> 00:14:06,280 Having this team of people coming from elsewhere also says a lot about Paris, 197 00:14:06,360 --> 00:14:10,140 especially in Belleville. Yeah. Because Belleville allows you that freedom. 198 00:14:10,860 --> 00:14:15,120 I think to be yourself and to express yourself through your identity. 199 00:14:16,120 --> 00:14:22,160 Hans is finishing our croque madame, topping it with the traditional egg and 200 00:14:22,160 --> 00:14:26,760 Asian -inspired reimagining of the Parisian café classic I tried earlier. 201 00:14:27,140 --> 00:14:28,140 Oh, wow. 202 00:14:29,440 --> 00:14:32,640 I'm so excited. This is my first croque madame. 203 00:14:38,100 --> 00:14:42,880 Oh, my God, that is so good. 204 00:14:44,420 --> 00:14:47,780 I love how playful this is, and I like the story it tells. 205 00:14:47,980 --> 00:14:53,680 Taking such a traditional, iconic plate and then putting a twist on it that is 206 00:14:53,680 --> 00:14:59,820 not dishonoring its roots. Yes, you see, this dish is like a mix of Chinese 207 00:14:59,820 --> 00:15:05,680 culinary heritage and a classic of French café bistro. Now we have people 208 00:15:05,680 --> 00:15:10,190 can... Express their double identity because they are kids of immigrants. 209 00:15:10,550 --> 00:15:11,670 But it's sincere and authentic. 210 00:15:12,130 --> 00:15:13,130 It is. 211 00:15:13,810 --> 00:15:19,750 So, like, the whole experience from the staff to the menu to the aesthetic is so 212 00:15:19,750 --> 00:15:25,070 representative of what Paris eating is today and the future of it. Yes, and 213 00:15:25,070 --> 00:15:27,930 is what I want for my kids, to eat in places like that. 214 00:15:28,310 --> 00:15:30,210 They represent the present and the future. 215 00:15:30,570 --> 00:15:33,690 That's what's beautiful with mixing things. 216 00:15:35,720 --> 00:15:41,040 I can't help feeling the flavor of rebellion lives on as this new 217 00:15:41,040 --> 00:15:45,500 chefs lead the charge to revolutionize classic Parisian cuisine. 218 00:15:55,220 --> 00:16:01,160 So this is a first for me. I am meeting someone at a cemetery in Paris. 219 00:16:03,950 --> 00:16:08,670 Just down the hill from Bellevue, Père Léchaise is the world's most visited 220 00:16:08,670 --> 00:16:14,550 cemetery. It's the final resting place for luminaries like Chopin, Edith Piaf, 221 00:16:14,610 --> 00:16:19,070 and Jim Morrison, as well as a hero of Parisian gastronomy. 222 00:16:21,190 --> 00:16:22,390 Bonjour, Marilyn! 223 00:16:22,790 --> 00:16:23,790 Bonjour, Eva! 224 00:16:24,530 --> 00:16:25,830 Heureuse de te rencontrer. 225 00:16:28,040 --> 00:16:32,740 Food writer Marie -Laure Frechet is taking me to meet the champion of Paris' 226 00:16:33,020 --> 00:16:34,260 most beloved ingredient. 227 00:16:39,040 --> 00:16:40,040 Et voilà. 228 00:16:40,500 --> 00:16:43,280 Let me introduce you to the king of potato. 229 00:16:44,360 --> 00:16:45,940 Antoine Auguste Barmentier. 230 00:16:46,380 --> 00:16:48,180 Oh, there's little potatoes. 231 00:16:49,040 --> 00:16:50,220 People visit him. 232 00:16:50,480 --> 00:16:52,140 Yeah. Just to say thank you. 233 00:16:52,760 --> 00:16:54,260 Why is he called the king of potatoes? 234 00:16:54,620 --> 00:16:57,820 Because he did so much for the promotion of potatoes. 235 00:16:58,340 --> 00:17:00,320 It was before the French Revolution. 236 00:17:00,740 --> 00:17:03,200 In France, nobody was eating potatoes. 237 00:17:03,780 --> 00:17:05,520 People were very suspicious. 238 00:17:06,900 --> 00:17:12,740 In the late 18th century, war and bad harvests led to famine on the streets of 239 00:17:12,740 --> 00:17:13,740 Paris. 240 00:17:13,859 --> 00:17:18,119 Parmentier, a pharmacist, knowing the potato wasn't easy to grow food, 241 00:17:18,339 --> 00:17:20,760 confronted this French mistrust. 242 00:17:21,470 --> 00:17:27,869 He was very good at promotion and marketing at that time. He wrote books 243 00:17:27,869 --> 00:17:32,090 potatoes, how to eat them, and he organized big parties. 244 00:17:32,650 --> 00:17:33,650 Potato parties. 245 00:17:33,870 --> 00:17:36,090 Yes, with the king and the queen. 246 00:17:36,590 --> 00:17:38,690 So he was like a potato influencer. 247 00:17:39,150 --> 00:17:40,150 Oh, that's right. 248 00:17:40,890 --> 00:17:44,750 If he had an Instagram page, he'd have a lot of followers. 249 00:17:52,110 --> 00:17:57,050 As Paul Moutier's in the flavor, Chef Laura Palfi is making the sophisticated 250 00:17:57,050 --> 00:17:59,910 cousin of our more homely mashed potatoes. 251 00:18:02,750 --> 00:18:09,650 I need to work 252 00:18:09,650 --> 00:18:10,650 up an appetite. 253 00:18:11,350 --> 00:18:12,850 Now I'm not as strong. 254 00:18:13,590 --> 00:18:14,590 Okay. 255 00:18:16,240 --> 00:18:17,340 Workout complete. 256 00:18:17,620 --> 00:18:22,140 Laura whisks the cooked potato into a pan of hot milk before revealing the 257 00:18:22,140 --> 00:18:24,700 guilty secret to the perfect pomme purée. 258 00:18:36,820 --> 00:18:39,180 That's over a pound of butter. 259 00:18:39,400 --> 00:18:41,960 This is not your mom's typical recipe. 260 00:18:45,110 --> 00:18:46,110 Oh, okay. 261 00:18:47,170 --> 00:18:50,370 It's taking everything out of me not to lick this whisk. 262 00:18:50,770 --> 00:18:51,910 Je peux goûter maintenant? 263 00:18:52,750 --> 00:18:56,310 Ah, non. Je pense que ce sera préférable pour vous d 'aller dans le salon du 264 00:18:56,310 --> 00:18:58,310 Maxime's pour tout goûter les plats. D 'accord. 265 00:19:00,010 --> 00:19:03,450 My patience will be rewarded because Laura's not done yet. 266 00:19:04,850 --> 00:19:08,030 She's making another classic, gratin dauphinois. 267 00:19:08,950 --> 00:19:13,230 There's no butter, but don't worry. There's plenty of milk, cream, and comté 268 00:19:13,230 --> 00:19:14,230 cheese. 269 00:19:21,830 --> 00:19:25,270 Bonsoir. Oh my gosh. 270 00:19:25,670 --> 00:19:28,070 Merci beaucoup. 271 00:19:28,810 --> 00:19:29,810 Look at that. 272 00:19:31,770 --> 00:19:32,770 Yeah. 273 00:19:33,130 --> 00:19:35,450 It's so silky looking. 274 00:19:37,110 --> 00:19:38,590 How is the puree? 275 00:19:39,170 --> 00:19:41,530 It's heavenly. It's like heaven in your mouth. 276 00:19:41,770 --> 00:19:42,770 Delicious. 277 00:19:43,770 --> 00:19:47,030 You can taste the butter, but also the cream, the milk. 278 00:19:47,440 --> 00:19:49,240 And we can feel the taste of the potato. 279 00:19:49,500 --> 00:19:52,720 And the texture of the potato. Even though it's so pureed and fine. 280 00:19:53,440 --> 00:19:55,560 Oh, my God. I think I'm going to lick this off the plate. 281 00:19:56,340 --> 00:19:57,940 All right. Let me try the gratin. 282 00:19:59,700 --> 00:20:01,420 Oh, my God. 283 00:20:01,720 --> 00:20:03,020 Do you like it? Wow. 284 00:20:03,340 --> 00:20:05,180 The potatoes are very soft. 285 00:20:05,480 --> 00:20:06,480 Yeah. 286 00:20:06,780 --> 00:20:08,040 This is amazing. 287 00:20:08,520 --> 00:20:09,800 Paul Mintier would be proud. 288 00:20:10,080 --> 00:20:15,200 Really, yeah. It's part of French culinary heritage, all these recipes. 289 00:20:15,690 --> 00:20:18,990 The crazy thing is, these are just the sides, but they're the star of the show. 290 00:20:19,210 --> 00:20:20,210 Yeah. 291 00:20:24,190 --> 00:20:24,670 I 292 00:20:24,670 --> 00:20:33,750 think 293 00:20:33,750 --> 00:20:39,010 it's fair to say that one 18th century pharmacist changed the course of 294 00:20:39,010 --> 00:20:40,010 history. 295 00:20:40,250 --> 00:20:41,530 Merci beaucoup. 296 00:20:42,510 --> 00:20:43,510 Amen. 297 00:21:02,890 --> 00:21:03,890 Kill your strokes again. 298 00:21:04,190 --> 00:21:07,090 He will kill again unless we stop him. 299 00:21:07,610 --> 00:21:09,570 Rick and Morty, we're back, baby! 300 00:21:10,710 --> 00:21:12,490 Now we can be together forever! 301 00:21:12,990 --> 00:21:15,790 I came here to help you. Shut it down! 302 00:21:18,030 --> 00:21:19,030 There we go! 303 00:21:20,030 --> 00:21:21,910 I'm in life now, let's go! 304 00:21:22,650 --> 00:21:27,430 Here we are in the Passage Roussel. It's crossed with Rue Sainte -Anne. 305 00:21:27,750 --> 00:21:30,830 It's one of the few Japanese districts we have in Paris. 306 00:21:31,850 --> 00:21:36,790 Just north of the Louvre, this Japanese quarter might be small, but it's had a 307 00:21:36,790 --> 00:21:38,230 big influence on Mori. 308 00:21:38,750 --> 00:21:41,990 This week is where I discovered the Japanese food. 309 00:21:42,270 --> 00:21:47,590 From my childhood, I'm very passionate about the Japanese culture. So starting 310 00:21:47,590 --> 00:21:48,409 with the manga. 311 00:21:48,410 --> 00:21:52,230 And when I was looking at the manga, one of the most popular was Naruto. 312 00:21:52,510 --> 00:21:57,070 And Naruto's favorite dish was ramen. So I was really curious about, what is 313 00:21:57,070 --> 00:21:58,270 this ramen? I want to try it. 314 00:22:04,200 --> 00:22:05,200 How do you say the name? 315 00:22:05,700 --> 00:22:07,800 Kodawari. Does it mean something in Japanese? 316 00:22:08,180 --> 00:22:09,960 It's like the attention to the teachers. 317 00:22:10,160 --> 00:22:11,160 So, after you. 318 00:22:11,320 --> 00:22:12,520 Thank you so much. 319 00:22:14,440 --> 00:22:19,220 Mori is taking me to his favorite Japanese restaurant to taste the deep, 320 00:22:19,220 --> 00:22:21,200 ramen that shaped his own cooking. 321 00:22:23,080 --> 00:22:28,880 I start working at 15 years old. And with my first salary, I say, okay, now I 322 00:22:28,880 --> 00:22:30,120 will go to the Japanese restaurant. 323 00:22:30,420 --> 00:22:33,600 And buy a meal. And I try one bite and say. 324 00:22:33,920 --> 00:22:34,920 Oh, wow. 325 00:22:41,780 --> 00:22:48,460 Look at this. His own restaurant, Motsuke, 326 00:22:48,720 --> 00:22:54,560 which celebrates his love for Japan and his French and African heritage. 327 00:22:56,280 --> 00:22:59,960 I have to say, I don't think I've been in such a clean kitchen before. 328 00:23:00,900 --> 00:23:03,000 Okay, we're going to make beef with mashed potatoes. 329 00:23:03,340 --> 00:23:08,040 The mafia sauce is a typical sauce from West Africa. Oh, okay. It's the recipe I 330 00:23:08,040 --> 00:23:13,920 learned from my mom. Oh. Yes, I try many kind of sauce, but I never reach the 331 00:23:13,920 --> 00:23:18,120 same taste as my mom. Of course. So one day I take my phone and say, okay. Mom, 332 00:23:18,120 --> 00:23:20,340 help. How you do the sauce? 333 00:23:20,540 --> 00:23:21,940 So you just add up. 334 00:23:22,300 --> 00:23:24,760 She has a recipe with some Japanese ingredients. 335 00:23:25,220 --> 00:23:27,740 Has she tasted this dish here before? 336 00:23:27,980 --> 00:23:31,240 She liked it, but she said, no, this is not a muffin. It's something different. 337 00:23:31,540 --> 00:23:35,260 I love it. Leave it to our mom to keep us grounded. 338 00:23:35,880 --> 00:23:37,100 Okay, where do we begin? 339 00:23:37,540 --> 00:23:38,560 So I have butter. 340 00:23:39,100 --> 00:23:42,320 Oh. Well, this is the French part, lots of butter. 341 00:23:42,560 --> 00:23:45,720 Yes. Now we're going to wrap the beef in the butter. 342 00:23:45,940 --> 00:23:49,960 Oh. It's like a spa, but for the beef. A spa day for the beef. 343 00:23:51,500 --> 00:23:54,200 So how long does the beef take a bath in this? 344 00:23:54,760 --> 00:23:56,960 Like five or ten days. 345 00:23:57,700 --> 00:23:59,180 Wait, five or ten days? Yes. 346 00:23:59,820 --> 00:24:02,380 Well, it's going to be a minute before we eat, you guys. 347 00:24:04,480 --> 00:24:05,740 We just wrap it? 348 00:24:05,940 --> 00:24:06,940 Yep. 349 00:24:07,360 --> 00:24:09,940 You got to make sure it's all covered. 350 00:24:11,500 --> 00:24:14,100 And now let's go for five days. 351 00:24:14,300 --> 00:24:16,300 Okay. Like this. All right. Au revoir. 352 00:24:16,560 --> 00:24:17,560 Au revoir. 353 00:24:17,980 --> 00:24:18,980 Au revoir. 354 00:24:19,900 --> 00:24:22,300 So next we're going to make the sauce. Okay. 355 00:24:24,900 --> 00:24:29,580 Classic West African mafe features chili, peanut paste, and beef broth. 356 00:24:30,040 --> 00:24:31,500 Ah, smells so good. 357 00:24:31,700 --> 00:24:32,700 Yes, it's tough to smell. 358 00:24:32,960 --> 00:24:36,720 But Maury's version adds soy sauce and Japanese miso. 359 00:24:37,280 --> 00:24:41,520 I'm thinking that that's the part your mom doesn't like. Yes, this is the part 360 00:24:41,520 --> 00:24:44,740 where we go out from the tradition. 361 00:24:44,980 --> 00:24:46,140 We're leaving West Africa. 362 00:24:46,460 --> 00:24:47,540 We've entered Japan. 363 00:24:49,070 --> 00:24:52,790 After 10 days bathing in butter, Oh, that's so pretty! 364 00:24:53,590 --> 00:24:57,590 Mori steers slices of the beef filet on a Japanese grill. 365 00:24:57,870 --> 00:25:00,630 Then we add some butter into the shark roll directly. 366 00:25:01,010 --> 00:25:02,010 Oh, more butter. 367 00:25:02,490 --> 00:25:06,430 But why wouldn't you put the butter on the meat? We just want the taste of the 368 00:25:06,430 --> 00:25:08,090 butter, but not the fat. Yeah. 369 00:25:08,450 --> 00:25:11,270 It's going to give a completely different taste to the beef. 370 00:25:15,400 --> 00:25:19,980 The finished dish comes together with a perfect square of beef on a bed of mafe 371 00:25:19,980 --> 00:25:23,540 sauce and a crushed peanut garnish. 372 00:25:25,200 --> 00:25:31,100 This has to be the most beautiful plate I've ever seen. It's like an art piece. 373 00:25:31,660 --> 00:25:33,500 I don't even want to dig into it. 374 00:25:33,880 --> 00:25:36,080 Oh, no, you have to really. 375 00:25:37,200 --> 00:25:39,120 It's perfectly cooked. My goodness. 376 00:25:45,540 --> 00:25:46,540 Mmm. 377 00:25:47,180 --> 00:25:48,180 Wow. 378 00:25:49,100 --> 00:25:50,540 This is so beautiful. 379 00:25:50,860 --> 00:25:51,619 Thank you. 380 00:25:51,620 --> 00:25:56,940 Everything tastes smoky, but not like barbecue smoky. Yeah, so it don't hide 381 00:25:56,940 --> 00:25:57,940 taste of the beef. 382 00:25:58,380 --> 00:25:59,780 Mmm. Wow. 383 00:26:01,100 --> 00:26:06,880 Mori's Japanese take on his mom's mafe sauce adds a deep, savory layer to the 384 00:26:06,880 --> 00:26:07,880 beef. 385 00:26:08,200 --> 00:26:14,680 Mmm. It's a really, truly West African dish, but using French and Japanese 386 00:26:14,680 --> 00:26:15,800 products. Yeah. 387 00:26:16,300 --> 00:26:21,480 So much creativity comes out of Paris. The fashion and, of course, filmmaking 388 00:26:21,480 --> 00:26:27,680 and, of course, the gastronomy. But you are the perfect example of creativity in 389 00:26:27,680 --> 00:26:28,840 gastronomy for Paris. 390 00:26:29,060 --> 00:26:29,779 Thank you. 391 00:26:29,780 --> 00:26:30,780 Really. 392 00:26:31,000 --> 00:26:33,320 I mean, this is insane. 393 00:26:42,250 --> 00:26:47,850 Dak TV has big shows and big darts that has everyone talking. 394 00:26:48,210 --> 00:26:49,169 Survivors ready. 395 00:26:49,170 --> 00:26:50,530 This is a place to be. 396 00:26:51,410 --> 00:26:52,410 This is it. 397 00:26:55,690 --> 00:26:57,310 We'll need a code name for you. 398 00:26:57,530 --> 00:26:58,770 Why not the Jackal? 399 00:26:59,130 --> 00:27:01,230 Press helmets on. Brace for impact. 400 00:27:24,200 --> 00:27:28,620 There's something about Paris that has called out across the pond to us 401 00:27:28,620 --> 00:27:30,000 Americans for centuries. 402 00:27:30,280 --> 00:27:36,080 Whether it's for education, adventure, a job, safety, love, 403 00:27:36,260 --> 00:27:42,520 many generations of us have followed our heart and made our way to the banks of 404 00:27:42,520 --> 00:27:43,520 the Seine. 405 00:27:44,720 --> 00:27:50,340 Like my friend, pop star Christina Milian, who was drawn here by the love 406 00:27:50,340 --> 00:27:53,450 Frenchman. Does she love it when we're here together? We love it when we're 407 00:27:53,450 --> 00:27:56,510 together. And we always catch up whenever I'm in town. 408 00:27:57,130 --> 00:27:58,910 We're so loud. We're so American. 409 00:27:59,130 --> 00:28:01,110 Yes, that is definitely American. 410 00:28:02,610 --> 00:28:03,990 I brought some little snacks. 411 00:28:04,910 --> 00:28:06,350 These are shukets. 412 00:28:06,910 --> 00:28:07,729 It's sweeter. 413 00:28:07,730 --> 00:28:08,569 It's sweet. 414 00:28:08,570 --> 00:28:11,950 Yeah? Anything you like, I like. Yeah. These are really fresh. 415 00:28:12,230 --> 00:28:13,290 They're light, fluffy. 416 00:28:13,630 --> 00:28:17,810 It's nice because it's like you get the pop of sugar on top, but they're really 417 00:28:17,810 --> 00:28:19,350 good with a little coffee or tea or something. 418 00:28:19,610 --> 00:28:20,830 Oh, my God. I love this. 419 00:28:22,250 --> 00:28:23,390 This view is beautiful. 420 00:28:23,610 --> 00:28:24,269 I know. 421 00:28:24,270 --> 00:28:25,990 Now I know why you live here. 422 00:28:26,450 --> 00:28:30,590 I mean, wherever you are, there's something about it that's so rich in 423 00:28:30,670 --> 00:28:36,030 Yeah. The pace of life is different, especially for eating. Like, people 424 00:28:36,030 --> 00:28:38,070 stop. Enjoy meals here. 425 00:28:38,630 --> 00:28:42,770 Do you find that's how it's been for you? I think that's what helped make 426 00:28:42,770 --> 00:28:47,370 choice. I looked around, and people every age you can think of are out and 427 00:28:47,370 --> 00:28:50,690 about. We're talking at the table. People passing the food over to each 428 00:28:50,910 --> 00:28:54,810 I love that, too, about the multi -generations in a restaurant. You can 429 00:28:54,810 --> 00:28:58,830 baby, a baby in a bar, and a grandma can be there with you. It's a culture that 430 00:28:58,830 --> 00:29:01,310 really includes the whole family all the time. 431 00:29:05,100 --> 00:29:09,260 By making Paris her home, Christina is following in the footsteps of 432 00:29:09,260 --> 00:29:14,680 of Americans, many of whom settled in Montparnasse on the left bank. 433 00:29:15,600 --> 00:29:20,820 In the 1920s, this more affordable side of the city became a magnet for expats, 434 00:29:20,880 --> 00:29:27,340 artists, and writers who would meet at brasseries like La Coupole for artistic 435 00:29:27,340 --> 00:29:29,100 exchanges and wild parties. 436 00:29:46,060 --> 00:29:52,260 Brian Bouillon Baker, a writer, is the son of dancer Josephine Baker, who fled 437 00:29:52,260 --> 00:29:57,040 poverty and segregation in the U .S. to become one of Paris' most beloved icons 438 00:29:57,040 --> 00:29:59,740 and a personal hero of mine. 439 00:30:00,140 --> 00:30:03,580 La Coupole has been created in 1927. 440 00:30:03,960 --> 00:30:08,220 So around the time your mother arrived? My mother arrived in 1925. 441 00:30:09,200 --> 00:30:11,160 And she was here for the opening. 442 00:30:11,640 --> 00:30:13,960 Then she was a regular customer. 443 00:30:14,480 --> 00:30:17,100 So once she arrived in France, she never went home? 444 00:30:17,320 --> 00:30:22,020 No. She fell in love with Paris. And Paris fell in love with her. 445 00:30:24,500 --> 00:30:29,160 The young Josephine was an overnight sensation with her daring dance shows. 446 00:30:30,760 --> 00:30:34,560 Soon she became the darling of the artistic circles on the left bank. 447 00:30:35,440 --> 00:30:39,980 My mother was very friend at the time with Frida Kahlo. Of course she was 448 00:30:39,980 --> 00:30:43,780 friends with Frida Kahlo. They were the cool people. They were the artist, the 449 00:30:43,780 --> 00:30:45,780 poet, the writer, Picasso. 450 00:30:46,620 --> 00:30:52,620 And it was Hemingway who said to my mother, the most extraordinary woman 451 00:30:52,620 --> 00:30:54,220 met in my life. 452 00:31:01,400 --> 00:31:02,400 Merci. 453 00:31:02,640 --> 00:31:09,020 Brian has ordered a couple of Parisian brasserie classics, steak tartare, and 454 00:31:09,020 --> 00:31:13,900 a steaming bowl of French onion soup. 455 00:31:15,120 --> 00:31:16,120 Wow. 456 00:31:19,940 --> 00:31:23,460 I'm a big fan of French onion soup, but this one is spectacular. 457 00:31:24,500 --> 00:31:30,960 It was one of my mother's favorite dishes, especially after she was doing 458 00:31:30,960 --> 00:31:34,020 fiesta. All night after forming. 459 00:31:37,640 --> 00:31:40,260 So Montparnasse is like the place to be. 460 00:31:40,560 --> 00:31:44,320 But then what does your mom do once the Second World War starts? 461 00:31:44,600 --> 00:31:46,920 She proposes herself to be a spy. 462 00:31:47,380 --> 00:31:48,380 A spy? 463 00:31:48,440 --> 00:31:49,860 For French intelligence. 464 00:31:50,880 --> 00:31:53,040 Wow. I want to be this woman. 465 00:31:53,480 --> 00:31:55,080 She said it was a duty. 466 00:31:55,400 --> 00:31:58,080 It's a duty for France. Yes. And for the world. 467 00:32:00,100 --> 00:32:05,420 Josephine Baker's ideals took her from spying for France against the Nazis to 468 00:32:05,420 --> 00:32:09,960 defending civil rights in her homeland, even speaking at the Lincoln Memorial 469 00:32:09,960 --> 00:32:12,840 before Martin Luther King's I Have a Dream speech. 470 00:32:13,380 --> 00:32:17,220 You are a united people, at last. 471 00:32:19,080 --> 00:32:24,120 And also adopting children from around the world, calling them her rainbow 472 00:32:24,120 --> 00:32:25,120 tribe. 473 00:32:25,360 --> 00:32:29,810 My mother was saying, We are all universal persons. 474 00:32:30,070 --> 00:32:31,710 But to you, she was just your mother. 475 00:32:32,050 --> 00:32:36,270 Yes. We never really thought about her as an artist. 476 00:32:36,870 --> 00:32:42,050 Anyway, so I think you prefer to hear the Beatles or Rolling Stones or the Woo 477 00:32:42,050 --> 00:32:47,110 or the Deep Purple than the songs of... And we are saying, yes, we are not crazy 478 00:32:47,110 --> 00:32:48,750 about your music. 479 00:32:49,250 --> 00:32:50,750 It's not our type. 480 00:32:51,170 --> 00:32:54,670 I have to tell you, too, that the government has created... 481 00:32:54,970 --> 00:32:56,210 A 20 cent. 482 00:32:56,610 --> 00:32:57,630 Oh, she's on a coin. 483 00:32:57,870 --> 00:33:01,930 Yes. It's this one. With her face here. 484 00:33:03,250 --> 00:33:04,250 Wow. 485 00:33:04,830 --> 00:33:06,850 And how did you feel when you saw? 486 00:33:07,190 --> 00:33:11,530 I felt like it's a major tribute. And she would have been proud and moved. 487 00:33:11,690 --> 00:33:12,569 Really moved. 488 00:33:12,570 --> 00:33:14,710 So keep it. Oh, I'm keeping it. 489 00:33:15,330 --> 00:33:16,850 I'm feeling your 20 cents. 490 00:33:22,760 --> 00:33:25,980 I have to say, I've been so inspired by your mom. 491 00:33:26,920 --> 00:33:28,640 She was a dancer, but she was too great. 492 00:33:42,480 --> 00:33:45,980 I'm ending my Parisian journey at a left bank landmark. 493 00:33:46,890 --> 00:33:51,930 It's hard to believe this Art Nouveau hotel with its graceful facade served as 494 00:33:51,930 --> 00:33:54,890 German intelligence headquarters during World War II. 495 00:33:56,590 --> 00:34:01,310 Here in Paris, there are very few hotels that have a more layered history than 496 00:34:01,310 --> 00:34:02,309 the Lucetia. 497 00:34:02,310 --> 00:34:05,870 The best and worst of humanity have passed through these doors. 498 00:34:11,530 --> 00:34:12,530 Hello! 499 00:34:18,390 --> 00:34:24,790 After nearly 30 years of service at the Lutetia, Romain Coutillon -Côté knows 500 00:34:24,790 --> 00:34:25,909 all of its secrets. 501 00:34:26,550 --> 00:34:30,150 I'm excited to learn about the history. Where are we going to start? We could 502 00:34:30,150 --> 00:34:31,109 start from here. 503 00:34:31,110 --> 00:34:32,110 Okay. 504 00:34:32,590 --> 00:34:37,270 At the end of World War II, the hotel opened its doors to Jews and other 505 00:34:37,270 --> 00:34:40,270 prisoners liberated from the Nazi death camps. 506 00:34:41,130 --> 00:34:46,330 You receive thousands and thousands of survivors on the upper floor. There is 507 00:34:46,330 --> 00:34:48,350 like a hospital, so people have rest. 508 00:34:48,770 --> 00:34:52,750 You have this harbor to restart a new life. 509 00:34:53,370 --> 00:34:56,250 How many people did Lutetia receive? 510 00:34:56,830 --> 00:34:59,830 A third of the survivors come through our doors. Wow. 511 00:35:01,810 --> 00:35:06,790 And more keys to the hotel's tumultuous past lie beneath our feet. 512 00:35:07,090 --> 00:35:09,010 Welcome to our wine cellar. 513 00:35:09,640 --> 00:35:11,180 Where few get to go. 514 00:35:11,620 --> 00:35:12,980 Wow, this is high security. 515 00:35:13,440 --> 00:35:14,440 Indeed. 516 00:35:16,420 --> 00:35:18,420 Oh, this is my favorite room of the hotel. 517 00:35:18,820 --> 00:35:20,920 Yeah, you have many jewels here. 518 00:35:21,200 --> 00:35:28,020 Wow. In 1940, my colleague built a false wall to hide 519 00:35:28,020 --> 00:35:29,700 the best bottle we had. 520 00:35:30,000 --> 00:35:31,960 From the Nazis? From the Nazis, yes. 521 00:35:33,960 --> 00:35:39,580 When the Germans invaded Paris in 1940, they ransacked the city's wine cellars. 522 00:35:40,160 --> 00:35:45,040 But even though the Lutetia was occupied by the intelligence service, the 523 00:35:45,040 --> 00:35:48,720 cellars' hidden treasures survived undiscovered. 524 00:35:49,880 --> 00:35:53,940 After the war, the hotel and its fine wines were bought by one of France's 525 00:35:53,940 --> 00:35:55,720 leading champagne families. 526 00:35:56,240 --> 00:35:58,220 You can take the bottle just behind you. 527 00:35:59,190 --> 00:36:03,550 You will soon. It's a Tétanger bottle. Oh, in America we say Tatinger. 528 00:36:03,770 --> 00:36:05,850 Tatinger. Tétanger sounds much better. 529 00:36:06,650 --> 00:36:07,650 French name. 530 00:36:08,250 --> 00:36:09,470 He owned the hotel? 531 00:36:09,810 --> 00:36:15,690 Yep. And they create a special cuvee for the Lutetia. And the only place in the 532 00:36:15,690 --> 00:36:17,170 world you could have that bottle. 533 00:36:17,450 --> 00:36:18,670 Well, let's go put it on ice. 534 00:36:22,860 --> 00:36:27,580 To toast the Lutetia's extraordinary past, I'm honored to be sharing one of 535 00:36:27,580 --> 00:36:33,180 their historic bottles with my old Parisian friends, Jordan, Thierry, and 536 00:36:33,180 --> 00:36:35,760 Jessica, who I've known for 20 years. 537 00:36:36,180 --> 00:36:37,180 Oh, hello. 538 00:36:37,200 --> 00:36:38,200 Champagne. 539 00:36:38,740 --> 00:36:43,880 I like it, but I like it cold, cold, cold, like frozen. Yeah, but normally 540 00:36:43,880 --> 00:36:48,020 champagne is not supposed to be drink super cold, no? Not super cold, just 541 00:36:48,020 --> 00:36:50,560 perfect temperature, 8 degrees, 7 degrees. 542 00:36:52,940 --> 00:36:54,180 Oh, my God, that's amazing. 543 00:36:54,880 --> 00:36:58,840 It's so good. Yeah. It's fruity. It's so good. It's also not that bubbly, which 544 00:36:58,840 --> 00:37:00,720 I like. Yeah. No, they're really thin. 545 00:37:01,140 --> 00:37:03,100 But you have more than me. I know. Hey, I'm jealous. 546 00:37:03,820 --> 00:37:05,780 That's true. We are a little bit snowy. 547 00:37:06,240 --> 00:37:07,980 But then, you know, it's Paris. 548 00:37:08,220 --> 00:37:11,580 We love it. Otherwise, Paris is not Paris if there's no Parisians. 549 00:37:11,860 --> 00:37:16,220 Okay. Wow. I'm so happy that I got to share a meal with my favorite Parisians. 550 00:37:16,840 --> 00:37:18,600 Santé. Santé. Cheers. 551 00:37:26,670 --> 00:37:33,290 Paris is a unique, beautiful, rowdy, rebellious city. It has seen 552 00:37:33,290 --> 00:37:39,250 the worst of times and the best of times. And it still shines as a beacon 553 00:37:39,250 --> 00:37:40,350 light for all of us. 554 00:37:41,670 --> 00:37:47,450 It's a city that never stands still, embracing new influences and striving 555 00:37:47,450 --> 00:37:51,650 brilliance, leaving me once again with wonderful memories. 556 00:37:52,390 --> 00:37:54,910 After all, we'll always have Paris. 557 00:38:05,520 --> 00:38:07,360 Uh -huh. Come on.