Top 5 Bistros in Paris You Need To Try! (Where Locals Eat)

Today we're taking you to five of our favorite bistros and restaurants in Paris. For all budgets and all tastes. I'm barely forcing with my knife, this meat is tender. At the end, we're going to take you to a special gem. Oh yeah, the crack. Oh yeah. That is amazing. Allez, on y va. Today we're going to eat at this little restaurant called Dubio in St. Denis. Is that the one right here? Yeah, look how charming that is. We're going right there. That's very cool. Merci. I mean, you're just sitting there with this absolutely gorgeous facade and sculpture. This is a terrain of Tate, and I'm going to try some with a little piece of bread over here. It looks like Holland bread. Feels like really nice bread. Yeah, it's good country bread. I'm going to put a little bit of French pickles on top, because the French pickles are different. They're brined with vinegar instead of mustard, no, with mustard instead of... They're brined different. Yeah, they're brined in something. Yeah. I'm mighty hungry. Yeah. I think it's good anyway. Merci. Oh, no. So first, I have to try the fabulous French fry dipped in the bearnaise sauce. That's bearnaise? Oh, man, I have to have one. That's bearnaise sauce. When you think of bearnaise sauce, it's kind of like a mayonnaise with shallots and tarragon. So what is this? It's a homestead steak. We're going to find out. I wasn't expecting a steak. I wasn't really sure. But he said it wasn't ground meat. So, let's try a little bit of that. It's a steak with bearnaise and fries. Steak frites. Yeah, it's steak frites. They just gave it a fancy name. It's not steak au poivre, it's steak bearnaise. And I got this, which is pork. Is it tender? Oh, yeah. You're not going to like it. It's like pork belly. Yeah, pork belly. Very tender. Merci. This is a tart agrume, and agrume is citrus. Yeah. I love a tart citron with meringue. But there's something about the combination of the citrus flavors that's just... I think my new favorite is tart agrume. That is a big bite. Am I right? No. No, no, no, no, no, no, no, no, no, no, no, no, no. Hold on, hold on. Another bite. I can't even see my hand. You're finished. Yeah, I know. You're finished, babe. Tonight, we're going to have dinner in a famous Parisian bistro in the Bastille area called Au Bon Cru. And we're going to meet up with a friend of ours, which is an amazing food tour guy in Paris. Her name is Sylvia. Did you guys coordinate your outfits or something? What is this? I promise. It was not on purpose. I promise it was not on purpose. Everyone knows what I'm wearing. Yeah. So, cheers to this restaurant and to good times in Paris. Good friends and good food. What else? This is a mushroom cream sauce and a white wine sauce from the Jura region. And, oh, yeah. Cooked just right. Oh, my goodness. Oh, wow. That looks delicious. With the crouton. Let me see. Let me see that egg. I'm a big fan of the eggs poached in the red wine. And I thought I was going to get that. But when I saw this one, I had to change. That is delicious. I got puffed mayonnaise. What I love about puffed mayonnaise is the simplicity of it. It's basically a boiled egg with the best mayonnaise you've ever had in your life. Once you have French mayonnaise, you just can't go back. Because the mayonnaise in France is pretty much homemade anywhere you go. Yeah. In the U.S., there's sweeteners that are added to it. It's just nice. For me, it doesn't taste like mayo. Oh, ho, ho. Lemon? Or a steak tartare. Oh, la la. That's big. You both have a tartare. Yeah. For this steak tartare, of course, steak tartare is raw, ground beef. But it's mixed in with different flavors and onions, sometimes capers and things. Yeah. That's nice. You have to have a good quality piece of meat. You both had a tartare. We both got tartare. Look at that cheese. She copied you for the appetizer and she copied me for dinner. And I got a steak. Oh, yeah. That looks like... This looks like tender meat. This does not look like... Oh, man. Cooked rare to perfection. Oh. Was it tender? I'm barely forcing with my knife. This meat is tender and rare. I know. I mean, this is how you need to eat a steak. One, two, three. Look at this. That's awesome, isn't it? Can't go wrong with custard and not sugar. Oh, you guys are savages. Top job that someone has to do. You never go wrong with a crème brûlée. Today, we're in the 9th arrondissement, right by the Saint-Georges metro station, and we're having dinner right here at Le Bon Georges. Well, this is a bistronomie. It's like bistro and gastronomy get together, then they have a baby. That is the wine menu. 6,000 bottles of wine here. 6,000, wow. So this, oh yeah, this is the pâté. You can see the pistachios, and I can see little places where it's got some foie gras. Are you ready for me to cut them? Yeah, go, go, go. With a little piece of pickle. You've got to show it to me. Can I grab it? No, that's mine. That is as good as I wanted it to be. Check this out. Oh yeah, that's a shot. I've eaten some good pâté en croute, but this one is the best I've ever had. Oh, merci. Bonne dégustation. Merci. This is lieu, which is a white kind of a fish with asparagus and stuff, but I'm going to get a little... That looks delicious. You got it? The side is as crispy and crusty as can be, but the fish is moist and soft and just tender. I got the entrecote de cochon bio, so that's... Bio is... Organic. Thank you, organic. Oh man, they're giving you a knife, which I don't know why. This is good. Look at this meat, beautifully cooked. I'm going to get a smaller piece with a little au jus in the bottom. That's pork. She said it was super tender. Wow. Yes. So these are caramel things. This is vanilla cream. There is a melted salted caramel inside on a crumbly hard crust. Will you stop talking? My mouth is watering. I'm going to have to turn this plate around and show you what's inside of there. Look at that. You're making a mess out of it. I know I'm making a mess out of it, but I need a little bit of everything on this bite. And it's a huge bite, but check that out. You can do it. I can totally do it. It's a big bite. Yeah, you hate it, right? Those little balls, that's a crusted caramelized sugar wrapped around the cream like... Yes, out of this world. Oh, good. This is cream. This is yummy, yummy cream. Good stuff. Your doctor called today. And it says you need to cut down on dessert. Would I make something up like that, darling? This is a must-try bistro in Paris. If you're coming to Paris and you'd like to have a list of great restaurants to try, we've put together this guide, organized by Arrondissement, so you can find a great spot wherever you are in Paris. There's a link in the description below. Check it out and see if it's for you. Today, we're in Le Marais, right around the corner from Place des Vosges, and we're having lunch in a phenomenal bistro, classic French institution called Chez Genoux. Come on. Oh la la. Voilà. Oh, c'est beau, ça. Merci. It's simple, it's subtle, and it's delicious. The French know how to do soup. I think it's going to be extraordinary. Yeah. Oh, yeah. Is it better? The lemon hits you just right. A little bit garlicky. I mean, I was expecting more cheese on it, but this is perfect. It's naturally not a lot of cheese. Oh, c'est beau. Oh, oui. Merci, merci, merci, merci, merci. I asked the waiter what is good here, and oh, look at this. This is... I mean, I'm barely cutting. This is super, like, the fat here is giving me a bit of a hard time, but this looks super tender. It's really an amazing duck. I love the way they cooked it. Super tender, very flavorful. The sauce is amazing. That is the ossobuco. Yeah. Oh, yeah. Of course it falls apart. Oh, man, my mouth is watering. You either put it in my mouth or you eat it. It's like a little bit of... I don't know, like nutmeg, maybe cinnamon, I don't know. It's got some very subtle flavors. That's why they call it ossobuco. Because it's an osso. On the bone. Oh! Yes! Bravo! That looks delicious. It does look delicious. Oh, my God. It's hot. And it is so light. It's just layers of hot apple pie. Oh, man. That's my bite, right? Nope. Oh, look at this. And then a little bit of cream on top of it. For good measure. He told me in French that the tradition in Paris is that the men finishes the tartatin. Because... No, it's what he said. Colleen, I have a knife. Be careful. And today we're right by Place de Vosges having lunch in one of our favorite little spots, Bistro de la Place. Come on. Merci. Oh, like look at this foie gras. I'm going to take just a little bit of that foie gras. I like it with the onion jam. Is that onion jam? Yeah. It's an onion confit. I like it. Some places have onion and some do it with fig. I like both. It's great alone, but I do like it with the onion. The foie gras is an excellent texture. It's very smooth. It's light and profound at the same time. I'm not going to put any jelly on it. No, you're a purist. Yeah, I'm a purist. I'm in my happy place now. Can you give me foie gras? A glass of Chardonnay like this. Hello to Thérèse and Thérèse. Merci. So that's your rabbits too? So I wasn't expecting it. Oh, it's like a wing right here. Okay, we're going to set that one aside. Wait a minute. What kind of rabbit are we talking about? A flying rabbit. They gave me too much wine before food. It's not a wing. I get that, but it reminded me of a chicken wing the way that it angles like that. It's a wing. We're going to start over here. It's a special kind of rabbit. Here, I'm going to take a little bit of rice, a little bit of sauce, a little bit of carrot. It's really delicious. It's light. It has a nice texture, a nice flavor. It's delicious. And you wash it down with some Chardonnay. I might need some more. That's jus de boeuf. So it's basically the beef cheek. As you can see, I'm just basically pushing the meat apart. They're giving you a knife, which I don't know why they should give you a fork and a spoon. That's amazing. Oh, man, this is so good. The flavor is awesome. My brother came to eat here, and he said that he had actually had this. It was extraordinary. And he's right. This is really well done, well prepped. Mashed potato and jus de boeuf. It's steaming. I mean, look at all the steam coming off of that. The jus de boeuf is amazing. It is tender, sweet, flavorful, just excellent. So it's a pistachio creme brulee. So the tradition in France for pistachio, it needs to be broken by the man. It's written in the constitution. Are you buying it? I'm just getting that I'm... Maybe I married the smart one. Like Emily Poulon. Oh, yeah, the crack. Oh, yeah. The crack. I'm already in love with it, and I hadn't even tried it. It has exactly the right caramelization. Nice and green. I can see some little pieces. And I made a mess. That is... It's like pistachio flavored whipped cream mixed with pastry cream with crispy, crunchy burnt butter. I mean, burnt sugar. That's the way. And the meal. If you like this video, next I would watch this one with some of our favorites all around Montmartre.