Original subtitles

♪♪

-There's something about this place.

It's big, it's messy, it's old, it's new.

It's a million pieces that somehow create something

that's magical and majestic.

1,000 feet high when it was built,

this tower was the tallest in the world

and an instant sensation.

Daringly modern and yet so elegant,

it embodies the city it soars over.

No matter how many times I do this,

it's still the greatest thrill in the world.

♪♪

Paris, I can't get enough of you.

♪♪

I'm Eva Longoria, and I'm a serious Francophile.

[ In French ] Sante.

Over the past 20 years, my career as an actor

has brought me to France time and again.

It's my home away from home.

But those trips were more about work

than [in French] joie de vivre. -[ Cheering ]

Now I want something deeper.

This is going to be an adventure.

So I'm setting out to really experience France...

-This is Cabernet Sauvignon. -[ Gasps ] That's my favorite.

...to savor it's world celebrated cuisine

and explore the country's rich history.

-Vive la France! [ Laughs ]

The city of light,

Paris is renowned not only for its graceful buildings

and romantic bridges,

but also for its revolutions and dangerous ideas.

This avant garde spirit runs through Parisian culture

and, of course, food.

Wow.

Influencing not just France, but the whole world...

-[ Speaking French ]

...creating a legacy of classic after classic after classic.

I think I'm going to lick this off the plate.

And lately, a new food scene is sweeping the city,

led by a fresh wave of culinary giants.

-Now we have people who can express their double identity.

-But some Parisian cooking traditions...

Oh.

Are just too good to change.

[ Gasps ]

Butter.

More? Oh, my God.

Truckloads of butter.

It's too much. -Yes.

-[ Laughs ]

♪♪

♪♪

♪♪

♪♪

Bonjour. [ Speaking French ]

-[ Woman speaking indistinctly ]

Thank you.

Ah.

In Paris, one of the greatest pleasures

is picking up your morning baguette.

It is a full sensory experience from the smell, to the color,

to the crunch, to the warmth, and of course, to the taste.

Now, the French don't normally eat on the go,

but for this they make an exception.

♪♪

Sitting at the crossroads of northern France,

Paris is divided by its artery --

the Seine River,

where I'm starting my adventure.

Hello. -Hello.

-Lindsey. Nice to meet you.

-So nice to meet you.

-Another fellow American here in Paris.

-Yeah.

-Lindsey Tramuta has swapped Philadelphia for Paris

and writes about the people and ideas that shaped this city.

I'm so happy to be back in Paris, especially for the food.

-Oh, I bet.

I mean, everything comes together here.

-Yeah. -The baguette in your hand.

-Yeah. -The flour

might be coming from Normandy.

And anything you would want to pair with that --

-butter. -Oh.

-Brittany. -Yes.

-If you wanted champagne to go with your breakfast,

which you might, 100 miles east from here.

-But, you know, I feel like there's a stereotype about Parisians.

You know? -Which one?

There are -- [ Laughs ] There are many.

What you might be hinting at is this sort of confidence

that comes across as arrogant.

-From the Parisians. Yeah. -Yeah.

But a thing that I appreciate so much here

is that everyone cares.

They care about their appearance,

the way that they're put together.

They care about food, they care about aesthetics.

But that pride... -Can be misinterpreted.

-Exactly. -I'd be proud of inventing the baguette.

-[ Laughs ] -Wouldn't you?

-Yeah. And all the other things that we get here.

-And champagne. -Totally.

And I think that they need to be experienced all together.

-And shared. -And shared around the table.

-Exactly. I like eating with French people.

[ Both laugh ]

♪♪

Parisians have taken this pride in what they do

to the next level,

elevating the whole dining experience

into culinary theater.

I love this hotel.

-Yeah. It's so gorgeous.

♪♪

-And the restaurant that does this better than anywhere

is Le Meurice...

...the fine dining vision of legendary chef Alain Ducasse.

♪♪

[ Gasps, speaks French ]

-[ Speaking French ]

-Hello. -Hello again.

-A master of the Parisian art of the table,

Alain Ducasse has accumulated an astonishing

21 Michelin stars over his career.

[ In English ] In this room...

A glutton and food obsessive

said to have eaten six dozen oysters at a time,

it was King Louis XIV who introduced the art of the table

to his palace in Versailles in the 17th century.

He enjoyed elaborate dining rituals,

creating the concept of haute cuisine

which Paris is still famed for,

all while showcasing French power to the world.

-It's not their fault, it's just Versailles.

-Yeah.

-To honor Versailles,

executive chef Amaury Bouhours

is serving Louis XIV's favorite Brittany oysters,

dressed with rhubarb four ways --

a rhubarb tofu, a tart salad,

a delicate gel, and a frozen granita.

But where the king had 72 in one sitting, we just get one.

-Wow. -Merci.

-Voila. -Unbelievable. Oh, my gosh.

[ Gasps ] -But what an oyster.

-Beautiful. -Enjoy, and bon appetit.

-Merci, chef.

-Mmm.

Wow.

This is elegant. -Extraordinary.

-Mm-hmm.

-Yeah. There's so many different textures.

It's crunchy. It's smooth.

-I would sleep in these. -[ Laughs ]

-We have beautiful white asparagus.

-Merci.

Next, delicate asparagus spears are balanced

with salty seaweed...

Mmm.

I love it. -Oh, merci.

-...followed by a smoky grilled veal

with a fresh vegetable sauce.

Oh, my gosh. This is so tender.

[ Eva gasps ]

Well, we didn't say it. [ Laughs ]

This is what I feel people think French fine dining is,

is this room, this menu, this table.

It ends up being an unforgettable experience.

-Well, I can't imagine starting my Paris journey

with anyone better.

Chef Ducasse, merci beaucoup.

[ Speaking French ]

♪♪

-Hello. Bonjour. -Bonjour. [ Chuckles ]

[ Conversing in French ]

-Northeast of the elegant boulevards of central Paris,

the former hilltop village of Belleville

stands apart with its high rises and narrow streets.

♪♪

This neighborhood played a key part

in the Paris Commune of 1871,

a workers' rebellion against the authoritarian government,

leaving an enduring legacy of defiance.

♪♪

This is a part of Paris I have never been.

-It's normal. It's not very touristic.

-Edith de Belleville is an author and expert

in Parisian democratic café culture,

born and raised here,

as you might have guessed from her name.

-We have an archetype of someone

who lives from Belleville or east of Paris

that we call Tete Parisian.

Have you heard about it? -A Tete? No.

- A Tete. It's kid from the street, you know.

A bit like "Oliver Twist",

the kid who lives in the poor neighborhood,

working class, cheeky, smart.

And that's the kind of Tete.

-The streets of Belleville are lined with cafes

where people snack on the original

grilled cheese sandwich, the famous croque monsieur.

-How would you translate in English,

French gentleman?

-Croque monsieur, a country gentleman.

-That's it. -[ Laughs ]

The croque monsieur first appeared in the cafes of Paris

around 1910 and was an instant hit.

Made from simple white bread layered with bechamel sauce,

ham, and Gruyere cheese and then grilled.

It's a quick and delicious bite for working Parisians.

[ Gasps ] -[ Speaks French ]

-Oh, it comes with French fries? -Yeah.

-Alright, let me try it.

Mm.

This is so good. -Yeah.

If you put an egg on the top it's called croque madame.

-Oh, yes, I've seen that sometimes on a menu.

[ Laughs ]

-In Belleville, 14% which is a lot.

-That's high for a neighborhood?

-Yes. Yes. Of course.

People, for them, it's very important to keep it.

Otherwise, well, the working class people

will go in the suburbs. -Yeah.

-That's the -- -So they would move the poor --

the poorer people out.

-That's why I have the spirit.

Belleville, it's hashtag "fight for your rights".

-Mm. I think everybody from France is rebellious.

-You think so? -Well I was married to one.

-Ah, yes, it's true. -[ Laughs ]

♪♪

-The Tete spirit and cheaper rents

have brought waves of migration to Belleville,

creating a rich melting pot of cultures and cuisines

all co-existing among these winding streets.

Allowing for a new generation of people and ideas to flourish.

-Julien. -Hi, Eva.

-How are you? -Welcome to Belleville.

-Thank you.

Restaurant consultant and Belleville local,

Julien Do Le Pham, is at the forefront of this revolution.

-What I love about Belleville

is that there's a sense of diversity

that you don't find in other parts of Paris.

People share the same schools, the same supermarkets.

-And the same foods. -Yeah, the food spots, like...

Why the food is so good in Belleville

is because they are made for the communities

living in Belleville. -Mm. Oh, my god.

Now I'm really excited to eat here. [ Laughs ]

-Julien is introducing me to one of his neighborhood's

hippest eateries. -There you go.

-This is it? Cheval d'Or. -Yeah.

-Oh, my gosh.

This isn't what I expected.

-It used to be, like, a Chinese restaurant in the '80s.

And they kept the name. -Is this the original sign?

-Yes, but now it's owned by the team

I'm going to introduce you to.

-Yeah.

Now I'm intrigued.

Cheval d'Or's vintage '80s entrance

hides a sleek, modern interior

where chef Hanz Gueco is transforming

traditional Parisian fare.

Hanz. How are you?

Good to meet you. -Nice to meet you.

Where are you from?

-I was born in the Philippines,

but I grew up in Australia.

-Oh, my gosh. What are we making today?

What are you making today?

-We're making a take on a croque madame.

-Okay. So it has an egg. -It has an egg.

And then we fill it with prawn toast.

So it's like a Chinese shrimp toast.

-I love prawn toast.

By the way, I thought it was a croque madame

because the egg was a boob.

-Oh, well, then there would be two.

Two eggs. -Right? [ Laughs ]

What do you start with?

-So first we're gonna make a prawn mousse.

So we're gonna fill the blender up with peeled prawns,

and then we add some egg whites, sugar, salt,

and some sesame oil.

[ Blender whirring ]

Okay. -That's it?

-That's it. -Oh, my God,

it already smells good, and it's raw.

Where did the idea for this version

of a croque madame come from?

-With my family, every Sunday we'd go to dim sum

and I'd have the Chinese shrimp toast.

And when we opened here,

I thought croque madame is very similar.

-Yeah -So it's just, like, a way to,

like, to bridge the gap between the different cultures.

-The different cultures.

-So next we're going to just pan fry this

and then we're going to pop it in the oven.

Alright. Why don't you guys have a seat, and I'll bring it right over.

-Okay. Hanz, do you have any wine in this joint?

-Absolutely. -[ Eva laughs ]

♪♪

-Are any of the team from France?

-No. No one is French in the team.

But to me, it's the dream team. -Yeah.

-You have Cris and Luis from Cape Verde.

-Cape Verde? Yeah. -You have Hanz from Australia,

but grew up with the Filipino heritage.

You have Nadim, who's from Palestinian parents.

Having this team of people coming from elsewhere

also says a lot about Paris, especially in Belleville.

-Yeah. -Because Belleville

allows you that freedom, I think, to be yourself

and to express yourself through your identity.

-Right.

Hanz is finishing our croque madame,

topping it with the traditional egg

in an Asian-inspired reimagining

of the Parisian café classic I tried earlier.

Oh, wow. -The famous prawn toast.

-I'm so excited. This is my first croque madame.

♪♪

[ Eva laughs ]

Oh, my God. That is so...

So good.

Mmm. I love how playful this is. And I like the story it tells.

Taking such a traditional iconic plate

and then putting a twist on it

that is not dishonoring its roots.

-Yes.

You see this dish is like a mix of Chinese culinary heritage

and a classic of French café bistro.

Now we have people who can express their double identity

because they are kids of immigrants.

-It's sincere and authentic. -It is.

-It feels like the whole experience,

from the staff to the menu to the aesthetic,

is so representative of what Paris eating is today

and the future of it. -Yes, this is what I want

for my kids, to eat in places like that.

I hope they represent the present and the future.

That's what's beautiful with mixing things.

♪♪

-I can't help feeling the flavor of rebellion lives on,

as this new generation of chefs

lead the charge to revolutionize classic Parisian cuisine.

♪♪

♪♪

-So this is a first for me.

I am meeting someone at a cemetery in Paris.

♪♪

Just down the hill from Belleville,

Pere-Lachaise is the world's most visited cemetery.

It's the final resting place for luminaries like Chopin,

Edith Piaf, and Jim Morrison,

as well as a hero of Parisian gastronomy.

Bonjour. -Bonjour, ca va?

[ Speaking French ]

-Food writer Marie-Laure Fréchet is taking me

to meet the champion of Paris' most beloved ingredient.

♪♪

-Voila!

-Oh, there's little potatoes.

People visit him? -Yeah. Just to say thank you.

-Why is he called the king of potatoes?

Mm-hmm.

In the late 18th century,

war and bad harvests led to famine on the streets of Paris.

Parmentier, a pharmacist,

knowing the potato was an easy-to-grow food,

confronted this French mistrust.

Potato parties. -Yes.

-So he was like a potato influencer.

-Oh, that's right. That's it. -[ Eva laughs ]

If he had an Instagram page... -Exactly.

-...he'd have a lot of followers.

♪♪

As Parmentier's campaign took hold,

women would sell fried potatoes under the bridges of the Seine,

creating a gift to the world --

French fries.

But while this humble tuber started as fuel for the poor,

before long, it found its way into Paris' finest restaurants.

-Service.

♪♪

-Maxim's has always been popular with well-heeled Parisians,

so where better to learn how to transform

the simple spud into a delicacy?

[ Conversing in French ]

Okay.

Starting with potatoes boiled in their skins

to retain the flavor,

chef Laura Palffy is making the sophisticated cousin

of our more homely mashed potatoes.

Oh.

Okay.

I need to work up an appetite.

[ Straining ] Oh, my God. Now I'm not as strong.

Okay.

Work out complete.

Laura whisks the cooked potato into a pan of hot milk

before revealing the guilty secret

to the perfect pomme purée.

[ Gasps ]

Oh, my God.

It's too much. -Yes.

-[ Laughs ]

That's over a pound of butter.

This is not your mom's typical recipe.

Oh, okay.

It's taking everything out of me not to lick this whisk.

My patience will be rewarded because Laura's not done yet.

She's making another classic -- gratin dauphinois.

There's no butter, but don't worry,

there's plenty of milk, cream, and Comté cheese.

♪♪

Bon soir. -[ Speaking French ]

-Oh, my gosh.

-Mashed potatoes le purée. -Merci beaucoup.

Look at that.

-Yes. It's so silky looking.

Mmm. -How is the purée?

-It's heavenly. It's like heaven in your mouth.

-That is just... -Mmm.

You can taste the butter but also the cream, the milk.

-And we can feel the taste of the potato.

-And the texture of the potato,

even though it's so pureed and fine.

Oh, my God, I think I'm gonna lick this off the plate.

Alright. Let me try the gratin.

Mmm. Oh my God.

-Do you like it? -Wow.

The potatoes are very soft.

-Yeah.

-This is amazing. Parmentier would be proud.

-Really, yeah.

-The crazy thing is, these are just the sides.

But they're the star of the show.

-Yeah.

♪♪

♪♪

-I think it's fair to say that one 18th century pharmacist

changed the course of culinary history.

Merci beaucoup, Parmentier.

♪♪

♪♪

♪♪

-Bonjour. -Bonjour.

-[ Speaking French ]

How are you? -Good.

-You're, like, the most exciting chef in France right now.

-I don't know, but I just try my best.

[ Both laugh ]

-At just 33, home grown Parisian chef

Mory Sacko has already won a Michelin star

and is a star due to his trailblazing cuisine

that reflects the different cultures he grew up with.

Where did you bring me?

-[ In English ]

-Just north of the Louvre,

this Japanese quarter might be small,

but it's had a big influence on Mory.

How do you say the name?

Does it mean something in Japanese?

So, after you. -Thank you so much.

-Mory is taking me to his favorite Japanese restaurant

to taste the deep, savory ramen that shaped his own cooking.

And buy a meal.

♪♪

-[ Speaking French ]

-Look at this. Oh, my God.

Wow. This doesn't taste like a fish broth.

It tastes way more complex.

-...because -- -Familiar?

Yeah, this is a life-changing bowl of ramen.

-Yes, the life-changing ramen.

♪♪

-This transformative discovery led to the creation

of Mory's own restaurant, Mosuke,

which celebrates his love for Japan

and his French and African heritage.

I have to say, I don't think I've been

in such a clean kitchen before. -[ Both laugh ]

-Ah, okay.

Oh. -Yes.

-Of course.

Mom, help.

Has she tasted this dish here before?

-I love it. Leave it to our moms to keep us grounded.

Okay, what do we begin?

Oh.

Well, this is the French part.

Lots of butter. -Yes.

-Oh.

A spa day for the beef.

-[ Laughs ]

-So how long does the beef take a bath in this?

Wait. 5 or 10 days? -Yes.

-Well, it's going to be a minute before we eat, you guys.

[ Both laugh ]

Yeah.

Yeah, you gotta make sure it's all covered.

Alright. [ Speaks French ]

-[ Speaking French ]

[ In English ]

-Okay.

[ Sizzling ]

Classic West African mafé features chili,

peanut paste, and beef broth.

Ah, smells so good.

-Yes, it starts to smell.

-But Mory's version adds soy sauce and Japanese miso.

I'm thinking that that's the part your mom doesn't like.

This is the Japanese part.

We're leaving West Africa.

We've entered Japan.

After ten days bathing in butter...

Ooh, that's so pretty.

...Mory sears slices of the beef fillet on a Japanese grill.

Oh, more butter.

But why wouldn't you put the butter on the meat?

Yeah.

The finished dish comes together with a perfect square of beef

on a bed of mafé sauce and a crushed peanut garnish.

This has to be the most beautiful plate I've ever seen.

It's like an art piece.

I don't even want to dig into it.

It's perfectly cooked. My goodness.

Mmm.

Wow.

This is so beautiful. -Thank you.

-Everything tastes smoky, but not like barbecue smoky.

Mmm. Wow.

Mory's Japanese take on his mom's mafé sauce

adds a deep, savory layer to the beef.

Mmm.

Yeah. So much creativity comes out of Paris.

The fashion and, of course, the filmmaking,

and, of course, the gastronomy.

But you are the perfect example of creativity

in gastronomy for Paris.

-Thank you. Really. -I mean...

[ Muffled ] This is insane.

♪♪

♪♪

♪♪

-There's something about Paris that has called out

across the pond to us Americans for centuries.

Whether it's for education, adventure, a job, safety, love,

many generations of us have followed our hearts

and made our way to the banks of the Seine.

-Hi! [ Shouts happily ]

-Like my friend, pop star Christina Milian,

who was drawn here by the love of a Frenchman.

-Don't you love it when we're here together?

-I love when we're here together.

And we always catch up whenever I'm in town.

We're so loud. We're so American.

-Yes, that is definitely American.

I brought some little snacks.

Oh, these are chouquettes.

-Is it sweet, or...? -It's sweet.

-Yeah? Anything you like, I like.

-Yes. These are really fresh. They're light, fluffy.

It's nice because it's like you get the pop of sugar on top,

but they're really good with a little coffee or tea

or something. -Oh, my God, I love this.

This view is beautiful. -I know.

Now I know why you live here.

-I mean, wherever you are,

there's something about it that's so rich in culture.

-Yeah. The pace of life is different,

especially for eating.

Like, people stop, enjoy meals here.

Do you find that's how it's been for you?

-Oh, absolutely.

I think that's what helped make that choice.

-Yeah. -I looked around

and people every age you can think of...

-Are out and about. -...were talking at the table,

people passing the food over to each other.

-I love that, too, about the multi-generations

in a restaurant -- you can have a baby,

a baby in a bar,

and grandma can be there with you.

Like, it's a culture that really includes the whole family

all the time. -Uh-huh.

♪♪

-By making Paris her home,

Christina is following in the footsteps of generations

of Americans, many of whom settled in Montparnasse

on the Left Bank.

In the 1920's, this more affordable side of the city

became a magnet for expats, artists, and writers

who would meet at brasseries like La Coupole

for artistic exchanges and wild parties.

♪♪

♪♪

-Hello. -Ah. Bonjour.

-Bonjour. Enchanté. -[ Speaking French ]

-Brian Bouillon-Baker, a writer,

is the son of dancer Josephine Baker,

who fled poverty and segregation in the U.S.

to become one of Paris' most beloved icons,

and a personal hero of mine.

-La Coupole has been created in 1927.

-So around the time your mother arrived?

-My mother arrived in 1925,

and she was here for the opening.

-[ Gasps ] -Then she was a regular customer.

-So once she arrived in France,

she never went home? -No.

-[ Gasps ] She fell in love with Paris.

-And Paris fell in love with her.

♪♪

-The young Josephine was an overnight sensation

with her daring dance shows.

Soon she became the darling of the artistic circles

on the Left Bank.

-Of course she was friends with Frida Kahlo.

They were the cool people.

They were the artists, the poets, the writers.

Picasso.

Hemingway.

♪♪

-Merci.

-Brian has ordered a couple of Parisian brasserie classics,

steak tartare...

-That's soup. -Ooh, merci beaucoup.

...and a steaming bowl of French onion soup.

Mmm.

Wow. I'm a big fan of French onion soup.

But this one is [in Spanish] espectacular.

-So Montparnasse is, like, the place to be.

But then what does your mom do,

once the second World War starts?

-She proposed herself to be a spy.

-A spy? -For French intelligence.

-Wow. I want to be this woman. -She say it was a duty.

-It's a duty for France. -Yes, and for the world.

-Josephine Baker's ideals took her from spying for France

against the Nazis to defending civil rights in her homeland,

even speaking at the Lincoln Memorial

before Martin Luther King's "I Have A Dream" speech.

-You are a united people at last.

[ Cheers and applause ]

-And also adopting children from around the world,

calling them her Rainbow Tribe.

-My mother was saying...

-But to you, she was just your mother.

-Yes.

-Your music. [ Laughs ]

I have to tell you, too, that the government

had created a 20 cents. -Oh, she's on a coin?

-Yes. It's this one with her face here.

-[ Gasps ] Wow.

And how did you feel when you saw?

-I felt like it's a major tribute.

And she would have been proud and moved.

Really moved. So keep it. -Oh, I'm keeping it.

-Even if you -- -I'm stealing your 20 cents.

[ Laughs ]

♪♪

I have to say, I've been so inspired by your mom.

-She was more a fighter. -Yeah. [ Laughs ]

-[ In French ] Sante.

♪♪

♪♪

-I'm ending my Parisian journey at a Left Bank landmark.

It's hard to believe this Art Nouveau hotel,

with its graceful facade,

served as German intelligence headquarters

during World War II.

Here in Paris, there are very few hotels

that has a more layered history than the Lutetia.

The best and worst of humanity have passed through these doors.

♪♪

Hello. -Bonjour, madame Longoria.

Welcome at the Mandarin Oriental Lutetia, Paris.

-Thank you.

After nearly 30 years of service at the Lutetia,

Roman Coutillon Coute knows all of its secrets.

I'm excited to learn about the history.

Where are we going to start? -We could start from here.

-Okay.

At the end of World War II,

the hotel opened its doors to Jews

and other prisoners liberated from the Nazi death camps.

How many people did Lutetia receive?

Wow.

And more keys to the hotel's tumultuous past

lie beneath our feet...

...where few get to go.

Wow, this is high security.

-Indeed.

-Oh, this is my favorite room of the hotel.

-Yeah.

-Wow.

From the Nazis?

-From the Nazis. Yes. -Oh.

When the Germans invaded Paris in 1940,

they ransacked the city's wine cellars.

But even though the Lutetia was occupied

by the intelligence service,

the cellar's hidden treasures survived undiscovered.

After the war, the hotel and its fine wines

were bought by one of France's leading champagne families.

-Oh. In America we say [American accent] Taittinger.

-[ Chuckles ] -[ French accent ] Taittinger sounds much better.

-[ Both laugh ] -A French name.

-He owned the hotel? -Yep.

-Well, let's go put it on ice.

♪♪

To toast the Lutetia's extraordinary past,

I'm honored to be sharing one of their historic bottles

with my old Parisian friends, Jordan, Thierry, and Jessica,

who I've known for 20 years.

Oh, hello. -Champagne.

-I like it, but I like it cold, cold, cold, like frozen.

-Yeah. -Yeah, but normally,

the champagne is not supposed to be drink

super cold, no? -Not super cold.

Just perfect temperature, eight degrees, seven degrees.

-Oh, my God, that's amazing. -It's so good.

-Yeah. -It's fruity.

-It's so good. -It's also not that bubbly,

which I like. -Yeah, no, they're really thin.

But you have more than me. -I know.

-Hey. I'm jealous. -[ Laughter ]

-To go with our bubbles, we're having sole

with a champagne sauce prepared tableside

with typical Parisian flair.

Is it this champagne?

-Yeah, exactly, exactly.

-Oh, my gosh. -Oh, wow.

-Voila!

-Wow. Amazing.

I taste all the fruit of the champagne.

What do you think about Parisians

having a bad rap in France?

They go, "Ugh, Parisians." -Yeah, I mean... [ Laughs ]

-Be honest. -Yeah. No. That's true.

We are a little bit snobby.

But then it's, you know, it's Paris. We love it.

Otherwise, Paris is not Paris if there's not Parisians.

-Okay, well, I'm so happy

that I got to share a meal with my favorite Parisians.

Sante. -[ All ] Sante.

♪♪

-Paris is a unique, beautiful, rowdy, rebellious city.

It has seen the worst of times and the best of times,

and it still shines as a beacon of light for all of us.

It's a city that never stands still,

embracing new influences and striving for brilliance,

leaving me, once again, with wonderful memories.

After all, we'll always have Paris.

♪♪