TRYING REGIONAL FRENCH DISHES 🇫🇷

Bonjour, it's Théo. We're back with Paul. After trying some spicy food in a Chinese restaurant, we are now trying regional, classic, traditional French food in a beautiful restaurant, a cute restaurant called Picote. And they revisit all the classic regional dishes you can find in France. So I can't wait to try it. Yeah, Picote in French, it's like eating a little bit of a lot of things. Like picoté. You say picoté? Yeah. I say picoré. Yeah, yeah. It's picoré. Yeah, don't listen to him. Bye. Okay, we have a mission. We want to know why it's named Picote. Yes, we want to know why. Why Picote? I don't know. Let's go. He's making the vlog now. Let's go. They have a really good vibe. It's like a small house. Like you feel you're at home in your grandma's house. I like this type of restaurant. It's usually the little neighborhood restaurant you can find. It's really welcoming. So the menu is like on cards, on little cards. Yes. Are we playing cards? It's remembering me the Incolable. Do you remember the Incolable? It was like a general culture quiz game with some cards like that. All the different plates. You can see where it comes from. Like from the Charente, the Provence. They have a full menu for 45 euros with starter, main course and dessert. You can also find some vegetarian plates or gluten-free. What do we have? We have the oeuf à la coque, the soft boiled egg served in the shell. The duck breast. Many, many things like the escargot, the sardines. It looks really funny when you're reading your menu like that. It really shows you that in France, you can find food from every region. Like all the regions in France have their specialties. Because food is so essential in the French people's lives. And everyone has its own recipe. All the families, all the grandmas have their own recipe of the traditional dishes. Cheers! Oh, the duck breast. Incredible. It's so beautiful. So this is the oeuf à la coque. It means the egg in the shell. It's a soft boiled egg served in the shell. And I think that they made a little cream inside with the egg. And you have some beautiful toast with an herbal sauce on top. And it looks incredible. Like really, it's the most beautiful oeuf à la coque I've seen in my life. And this is the escargot. They are fried in a tempura. So it's a little breading with some leeks and a tomato sauce. This way to eat the escargot, I've never tried it before. Like fried escargot, fried snails. I can't wait. I don't even want to eat because it's just beautiful. Like it's a piece of art. It's like art. I can take it in my home. And frame it, you know, put it in the wall. Like a piece of art. Let's go. Let's try. You have a little cream made with the egg. How is it? I love it. Yeah, it looks really nice. And even with the little toast, we call it the mouillette. Oh yeah. I love that. It's really good. Okay, it's time to try the snail with the tempura breading. You have the parsley, the little tomato sauce that is subtle. The snail has a perfect texture. And the breading gives a little twist. I really like snails like that. I love the snail but I'm not even a fan of the leeks as a veggie. But this one is just perfectly tender. It's really soft inside. For now, it's a really good start for picot. Regional dishes, famous traditional dishes. But they are revisited. You have a lot of different textures and tastes. I love this cuisine. I was thinking, have you ever tried a restaurant and discovered that it wasn't really good? I don't know. Yeah, like for the video and it wasn't that good. Because when I watch your video, you are always like, it's beautiful, I love that, I love France. Yeah, let's go. Usually, I don't make any videos about the restaurant that I don't find good. Okay. When it's not good or when the service is bad or something, I don't do it. Sometimes, I have some press invites that are free. They offer me the food, but I can do, I can say whatever I want. It's just like for the press. And it happened just a few times when it was not really good or where I waited a lot, like hours and hours to have the meal. And I was disappointed, but it doesn't happen that much. I think that I'm also invited to really good restaurants. And of course, the best part, when you take the sauce with the bread. Perfect. It's time for the main courses and it looks fabulous. Both of them look fantastic. You took the fish with some chistora. It's like a spicy sausage from the Pays Basque, which is in the southwest of France, near Spain. And I took the riz d'agneau, which is the lamb sweet bread. And it's an organ meat. It's something that many people don't like, but I love this type of meat. I just love it. That looks so good. Seriously, it's beautiful. Both of the dishes look incredible. I can't wait. Oh, yes. I'm going to cut it. It's so smooth, so tender. It's like butter. It's like a meat candy. It's perfect. It's like melting in the mouth. The juice is a bit strong. It gives all the flavor. Okay, my turn. The skin looks a bit crispy, like roasted. Can I eat the skin? Yes, you can eat everything. Okay, okay. I hope. Tell me in the comments if I will die tonight or not. Oh, no. With the skin. No, the skin is eatable, you know. I love this emotion. Sumptuous. Can I try your plate? Yes, yes. The mix of taste is perfect. You have the squishiness of the sauce. It's like a mix of the land and the sea with the fish and the sauce. It's really nice. People were stopping us because it looks so beautiful that everyone wants the same dishes. That's a really good point for the restaurant. And if you like the sweet bread, the ville sweet bread, this one is with lembe. And it's really, really good. Really tender. And the sauce, the juice is just strong, perfect. You want to try the riz d'agneau on video? For the video? No, thank you. For the video? No, I'm okay. Just a little bit. Because it's a type of meat that many people don't like. But this one is not difficult to eat. It's not as strong as the liver, for example, the foie. Let's go. You will love it. Oh, it's not for you? I find it sweet, subtle, delicious. You don't like it? He was not ready for that. It's not for you. That's okay, that's okay. It's like a chewing gum. No. The texture is too squishy. Too squishy for me. But that's okay because it's a difficult type of meat. But you have many other dishes that you will love. But if you like this type of sweet bread, this type of meat, you will love this dish. You're ready for the dessert? It's my favorite part of it. Yes. I'm a sugar man. You're a sugar man? Yes. Are you a sugar daddy? So we have the tartatin. It's a bit revisited. It doesn't look that much like a tartatin. But you have like the apples, the cream. And this is the marquise au chocolat, the chocolate marquise. I don't remember what is a marquise. It's like a type of cake. And you have like some chocolate, some crispy chocolate tile. You want to try which one? This one. The tartatin? Yes. Let's go. That's a crack. Is it good? So many emotions on your face. That's crazy. I think it's my favorite meal of all the menu. It's your favorite dish of all the menu? Yes. The cream goes perfectly with the apple. It's warm and cold at the same time. It's a really good dessert. I'm gonna take the chocolate mousse. The crispy tile is delicious. And the mousse is a really good mousse. It's like a thick cream. It's not too airy. The best mousse au chocolat are always like that, like really thick. Honestly, everything was delicious. You loved everything? Yes. It was perfect. Picot is a great choice if you want to try some regional product, with always this revisit in a gastronomic vibe. It's a perfect choice. Really nice. So we know why it's called Picot. It's a mix of picoré. So I was right. But it was not just picoré. It was a mix of picoré and cocotte. Yes. Cocotte, it's like also the name that we call the chicken. We call it a cocotte. But it's also the name of the pot. You can make a lot of French dishes inside. And picoré, it's how a chicken eats, you know. And you can say picoré to eat many little things, many snacks. And to share a lot of dishes together. Of course, if you want to explore Paris and discover the French way of life, don't forget to subscribe to this YouTube channel. I post every single day. It's crazy. Every single day. So see you tomorrow. See you tomorrow.