All language subtitles for Guillaumes.Paris.S01E06.1080p.HDTV.H264-CBFM

Paris.

It's a city that moves
to its own rhythm.

Parisians speak of three key elements
to life -

Metro, boulot, dodo -

travel, work, sleep.

But between those things,

Parisians know how to live.

I live on the boat.
I work on the boat.

You are very, very lucky.

We are.

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 cook a beautiful
pan-fried veal liver,

and for dessert, profiteroles,

made with some of the best chocolate
in Paris.

The 11th arrondissement is ground
zero of the French revolution.

Standing proudly at Place de la
Bastille is a statue of Marianne,

the personification
of the French Republic.

From the Bastille, the 11th
stretches to the north-east.

This was once an industrial hub,
full of warehouses.

Today, it is one of the coolest
places in Paris.

Among the industrial buildings,
covered in street art,

is a food and bar scene
that is vibrant.

This is a foodies paradise.

Yum!

My guide in the 11th today
is Johanna Tordjman,

an artist whose work is inspired
by the diversity of Paris

and its people.

Like, I grew up in the suburb,
like, in Creteil, you know?

Creteil, yeah.

When I first got my apartment
in Paris, it was in the 11th.

It's a melting pot, like,
between the Bobo,

you know, the Bohemian Parisians,

and at the same time,
it's also, like, very authentic.

You have the smells,
the taste, the faces.

It is multicultural.

Yes, everything is so lively.

Johanna is taking me to one of her
favourite places

to sit and watch the world go by.

Liquiderie is a very trendy bar
on Rue De La Presentation,

serving organic beer
and wine on tap.

Wine on tap.

Yes, that's so,
I've never seen wine on tap.

You will see that in
the top coolest place in New York,

and we're here,
in the 11th arrondissements.

It's cool, no?

- So that's the pale ale for you.
- Thank you.

From Nantes, in France.

- And that's the orange wine.
- Thank you.

- Merci, merci.
- Thank you.

Avec plaisir.

- Cheers.
- Cheers.

Sante!

- Yum. That's delicious.
- Mmm.

So this wine is a maceration

of Gewurtztraminer.

The Gewurtztraminer is a grape from,
a white grape from Alsace.

OK.

And in this wine, we're going to let
the skins macerate with the juice,

so it's going to bring this
orange colour you see,

a little bit of tannins as well,

and this is going to
concentrate the...

- Can I do this?
- ..the flavours.

- Enjoy your drinks!
- Yeah, merci.

- Feel free to have a seat.
- Merci, Valentin.

- Thank you. Merci, Valentin.
- Fantastic.

- Please.
- Thank you.

I understand why people, you know,
come to a place like that. Chill.

Yeah.

Walking the street of the 11th,

do you get any inspiration
with your art?

Ah! All the time, you know, like,
I'm getting inspired by people.

Like, I love to sit down on a terrace
and just look at people walking by

and be like, what is his life?
What is her life?

You know, where are they going to?

They're the invisibles,
a little, of the city.

- The invisible make the city.
- Of course.

And with my job, I'm so lucky that
I can be able to go and ask them,

you know, before a story,
it feels like being a reporter.

And then their story that they can,
like, feel is small,

like, is heard from everywhere.

I had, like, amazing stories.

I had a woman from Syria,
she brought with her a soap,

and her mum gave her this soap
so she can never forget her smell,

you know, while she left.

- Wow.
- Incredible.

So much emotion. I love it.

Yeah, I'm going to enjoy my drink,
we'll just watch the street.

- Yes.
- I could do that forever.

And imagine people's lives.

I think it's time
for something sweet.

At the Place de la Bastille,

the statue of Marianne
is holding an olive branch,

but I always thought
she should be holding chocolate,

considering how much Paris loves it.

Chocolate was expensive
when it first came to France.

It was like a recreational drug,

reserved for royalty,

thanks to its natural mild kick.

Marie Antoinette even had her own
chocolatier on the roster.

However, after the Revolution,

chocolate become a pleasure
for all Parisians to enjoy.

On Rue de la Roquette
is a chocolate factory in Paris

that is second to none.

Alain Ducasse is one of the great
chefs of the world,

and in 2013,

he turned his attention to chocolate.

His workshop produces
incredible chocolate,

from bean to bar.

After looking at all this
beautiful chocolate,

I have to cook something with it,

and I can't wait to share with you
the perfect profiterole recipe

with a great chocolate sauce.

I am so excited today.

I've got Alain Ducasse chocolate,

and I'm going to do one of my
favourite desserts,

profiteroles with vanilla beans
ice-cream and hot chocolate sauce.

So to start with,
let's make the profiteroles.

Milk, sugar, butter,
I'm going to melt all of that,

and that's the start
of your pate a choux.

All you're wanting now
is for the butter to melt.

I'm going to put my flour...

(PAN SIZZLES)

..and we're going to put
everything together.

Look at that.

And the reason why I want
my pate a choux nice and dry

because that will give me
airy and fluffy petits choux.

And that's perfect.

And I can add my egg, my two eggs.

And I'm going to get my eggs
into my pate a choux.

I've got a beautiful pate a choux.

Look at that, nice and dry,

ready to be piped.

I've got my piping bag.

I'm going to put my pate a choux
in it,

just like that,

just going to bring it to the top,

and I'm going to pipe it.

OK.

That's one.

It is quite important you leave
enough space

between each profiterole,
because they're going to grow,

and you don't want them
to touch each other.

And here we go,
that's my last profiterole.

I'm very happy with it,

and that's it,
ready to go in the oven,

200 degrees, for about 20 minutes.

And now I'm going to make
the chocolate sauce,

because there is not such a thing
as a profiterole

without chocolate sauce.

And I'm using the 70% chocolate

from Alain Ducasse,

and when I say 70%,

it means it's 70% pure cacao,

so the flavour will be so strong.

So I'm supposed to put about
300 to 400 grams of chocolate.

I think I was quite generous
on this one,

but I don't think anyone
will complain.

My cream's boiling. Perfect.

It's exactly how I want it,

and I'm going to pour it
into my chocolate.

All of it.

All I'm going to do

is let the hot cream

melt my chocolate.

Because I don't think
it's creamy enough,

I'm going to put a touch of butter
into my chocolate sauce.

So here we go. I'm very happy,
my butter is going to melt nicely.

Let's have a look at a profiterole.

Look at that, just the perfect
little profiteroles.

What I love,
they're all very individual.

I want to cut just the top off,

make sure there's enough air into it
for my ice-cream.

What we'll get to now
is pretty simple.

Put a scoop of vanilla ice-cream
on each of them,

and after that we're going to have a
little bit of fun with the chocolate.

I'm not trying to make
the perfect ice-cream ball,

I just want some ice-cream
on my profiterole.

Very happy with that.
What else?

Ah, it's a little bit of clapping.
A snow of icing sugar.

Just like that.

What I'm going to do now,

each profiterole get their casquette,

their top, their hat.

And the last one,

just there.

OK. All I want to do is pour some
chocolate sauce on my profiteroles.

How much are we going to put?

I think one spoon per profiterole.

So five spoon of chocolate sauce.

Voila.

Do you know what?

I'm very happy with my profiteroles,

and I really believe Marie Antoinette
would have loved my chocolate sauce.

Bon appetit.

The 12th is an energetic
arrondissement.

Parisians love to move around
their beautiful city.

Some ride, some walk, some dance,

but Paris, it's about going places,

fast or slow.

The 12th is about transport,
in more ways than one.

The 12th sits on the Right Bank
of the River Seine,

and features Saint Martin Canal

and the enormous Gare de Lyon
train station.

Before the train lines were built,

the waterways of Paris
were its lifeblood.

Produce was moved to the city
via canals connected to the Seine.

These days, the waterways
are about taking in the view.

But in the 12th,
near Place de la Bastille,

Saint Martin Canal is a place
some lucky Parisians call home.

This row of peniches, or barges,

are a permanent floating village.

The community here live and work
side by side in a unique way.

I've been invited to join them
for a barbecue,

and since we are on the water,
I am going to prepare some seafood.

Mussels cooked in creme fraiche
and white wine

is a perfect dish to share
while we chat on the deck.

I love it.

In Paris, you can live 100 metres
from the Bastille

without spending 3 million euros.

We love your mussels!

They're simple. You know, my friends
in Australia, when I say I do mussels

they say,
"OK, do we need fork, knife?"

I say, "How many fingers
have you got?"

Mmm, beautiful.

And you just moved here?

Yeah, just arrived.

Yes, I'm very new.

But like, I can feel like,
like there is a community.

We all know each other,

and I heard you have a barbecue
once a month.

Once a month, we have a barbecue,
sort of meeting of everybody

who lives in the marina.

I know it sounds maybe cliche
as a question,

but why, why living on the water?

You have the fish under,

the birds upstairs,

and your neighbours
are the swans.

And the beer in the fridge.

- Yes!
- And the wine, also.

I think, though, the most important
is that you have

this very strange feeling of freedom.

Of course you are in Paris,
but tomorrow,

if I can live 200 kilometres
from Paris.

So you have this feeling
that, "peut etre", maybe, you know?

And this boat is very important
for me,

because it's really a way of life.

I live on the boat,
I work on the boat,

I receive all my friends on the boat.

It's a place with
a very special mood.

Do you sleep well on the boat?

- Oh, yes.
- Yeah, I can imagine.

I get the three answer
at the same time.

"Oh, yeah!" I love that.

A marina, with boats,

it's a real peace to have the two,

to have the solitude, if you want,
if you want to be alone, to be Zen,

or if you want to see your friends,
which are on other boats.

A marina is really a place
for the two parts of life.

Absolutely. I've discovered this.

A very good balance of life.

Very good balance.

I think you're very, very lucky.

We are.

Thank you, thank you for having me.

- Thank you, you!
- I'm not leaving, by the way!

We hope to have you again here.

Since this boat isn't going anywhere,

I will have to take the Metro home
for dinner,

and on the way, I will be
travelling back in time

for a show-stopping dessert.

Train lines are the
arteries of Paris.

The old, elevated railway,
running through the 12th,

was the first in the world to be
converted into a beautiful city park.

But underground,
the Paris Metro never stop running,

as it delivers people
across the city,

day and night.

Paris may be the only city
in the world where the train station

is a place to eat,
rather than travel,

and that's exactly
what I'm doing today.

Deep inside Gare de Lyon station
is a gourmet restaurant

that combines train travel
and culinary triumph.

It's just mind-blowing.

All the cities of France
are on this wall.

It's unbelievable.

Joining me are the people who really
make this restaurant so special.

The legendary Michel Rostang,

and the executive chef Samir Balia.

This is unbelievable.

This is a moment people
have been waiting for.

Merci, chef.

It would be easy to miss your train,
dining here.

It really transports you
to another era.

Riding the Paris Metro takes me back
to my time as a young apprentice,

travelling to work.

I have great memories
of arriving home.

Exhausted,

my dear mum would make a special
meal to keep me strong and healthy,

but also happy,

and so I want to transport you
back to my youth,

by making that dish.

In the 12th arrondissement of Paris,

I can promise you veal liver
will be on every menu,

but also in every home.

My mum used to do it very simply,

pan-fried, but with some
very important ingredients -

garlic, parsley, croutons,

butter, and crispy potato.

I'm using les nouvelles
petits potatoes.

Look at the colour. They are yellow.

I bought my potatoes this morning.

I'm not going to peel them.

All I'm doing is

nice and thin.

I'm putting little bit of oil in it.

My oil, it's nice and warm,

and how do you know that?

- Listen to the noise.
- (PAN SIZZLES)

It would be so much easier
to take the potatoes,

put them in the fryer, and up,
it's ready in 30 seconds.

But no, no, no. We're in Paris here,
and it's all about time.

Take time.

I don't want them burnt,

I want them crispy on the outside,

and soft in the middle.

And look at that. That's it.

That's how I want them.
Nice and crispy.

I'm going to put a touch of garlic,
so half of my chopped garlic,

my parsley,

and, of course, a touch of butter.

(PAN SIZZLES)

All I need to add
is a pinch of salt.

Try one.

30 years later,
still tastes the same.

I love it.

I'm leaving them like that, OK?

I'm really happy with that.

I've got my pan here

and I'm going to cook my liver.

So quite a bit of butter.

We are not talking about a piece
of fish or a steak.

This is liver, it's very delicate,

so just be gentle with it.

I'm going to do my butter
on top of it.

Let's turn this liver.

Look at that.

Nice and crispy.

I'm going to put my crouton,

the dice of bread.

I'm going to add my garlic...

..and my parsley.

A touch more of butter.

It's missing some acidity,

and the acidity is going to be
my red wine vinegar.

And that's ready now. Here we go.

- (PAN SIZZLES)
- Oh, yeah.

Oh, yeah!

Yum! And that's it.

So I'm just slicing my liver.

It is so tender. Unbelievable.

I put it on my plate.

I'm going to add my beurre noisette,

with my red wine vinegar,

my garlic, parsley and croutons.

A touch of salt.

Voila.

And look at that.

I think my mum would be
very proud of it.

Actually, I know she would be,

as well as everybody
in the 12th arrondissement.

What can I say?
Bon appetit, mes amis.

Next time in Guillaume's Paris,

a fusion of flavours,

as I visit one of the oldest cafes
in the city,

and a tour of Chinatown,
with the culinary legend,

my dear friend, Ken Hom.

I mean, you're not going to get fat
eating this.

This is a marathon,
this is not a sprint,

when you're eating curries.

Captions by Red Bee Media
(c) 2022 SBS Australia