From Cancelled to Sold-Out: Shen Yun’s Epic Return to Montpellier 2025!

Hey, welcome back, we're the Three Musketeers! And we're in Montpellier right now. We actually performed here many years ago, but our shows were actually cancelled when we were here, so we have a story to tell about, you know, why that happened. And that's the theater right there. Hey, and the Three Musketeers are together, it's not just Two Musketeers. Welcome back, Jisung. You know why, right, Samu? Why? Because this is where we're from. Oh! Three Musketeers are from France. Yes, they are. So we have to be together. Here's something interesting that I found in this city when I first came here, and it's these palm trees. We're in southern France right now, very close to the ocean, so there's actually a lot of palm trees, which is nice to see because I'm from California, so these are pretty awesome. Something else I love about Europe is that like every single street has like its own characteristic, and it's very interesting. Everything is different. Okay, we're at the restaurant now. This restaurant looks super legit. Very French. It seems like Jisung is going to split up with us. Jisung, can you tell us what's going on right now? I don't think there's a restaurant that's going to feed all of us. We have to separate. Separate. But don't you like to separate? No. I think I'm going to this Asian. Asian in Europe? Asian. I'm sorry, I'm not really a fan of French. Oh no, okay, that's sad. I'm sorry. Jisung is leaving. Not surprised. I'm sad, too. Hey, you don't look very sad. Right now, we're here in a statue in chocolate. You have pork in it, marinated in white wine. I'm excited. Thank you. It's a special tea from the north, and she said her boss is from the north. Looks really nice. That sounded good. I think that sounded a lot better. The outside is like so soft but crunchy, so it's like... There's a meat inside that's very, very savory, a little bit creamy, extremely well-marinated and seasoned. This outside here, it's like a puff pastry, and it's buttery, so it's actually really good. I would give this a 9 out of 10. Whoa, 9 out of 10. Explosion. So ever since I've come to France, I've been on a mission to find the perfect croissant because I saw a Porsche magazine, and someone was having a croissant, an espresso, and it just smelled so good, and he was in Europe. Let's hope this is good. This is a local bakery, so I think it's going to be good. I have high expectations. So this is just okay for me, and I only eat classical croissants. Pistachio cinnamon roll, and this is pistachio and strawberry. Whoa. Oh, whoa. Really good. A little bit sour. With coffee, this would be like a 9 out of 10. I thought we were going to talk about our performance in Montpellier, but we're just eating food today. Yeah, this video is apparently supposed to be about some stuff that's important, but anyways, we're in France, so let's eat some French bakery. So as a maximalist, I have to get the biggest pastry I saw. Mmm. Well, you have to try this. The cinnamon mixes with the pistachio, as you can see, and it's a sweet and cinnamony. It's like a perfect bite. And the pastry is very fluffy, too. So good. Everyone loves it. Every street is a little bit different. They're so charming. They're so picturesque. It's so nice to take pictures here and just walk around. Very enjoyable. Oh, my favorite dancer ever. Hong Wei Sun. Hong Wei, where'd you guys go? Just walking around. I got bubble tea. You got bubble tea? Can I try some? Sure. Nice. Oh, wait. Your throat hurts. Take it back. Your throat hurts? No. Oh, bubble tea. I lost my chance. I don't know. Just be here. Let's go back to the main topic of the video. Oh, yeah. We had a topic today. In 2020, it's the last time I was here. So that's five years ago. And that was when COVID hit in the middle of our performances. There's a lot of restrictions and we're still able to perform, but we're only allowed to have 500 people in the theater. Yeah. At that time, we had a pretty intense schedule. It was a 2-1-2-2. I think we had seven shows and then we went back to New York because, you know, COVID was too intense and everything all over the world shut down. And we're like, you know what? We really want people to watch this performance. So we had more shows, but with less people. And I remember very clearly when I was dancing and I remember there's so little people in audiences and all of them were wearing masks. And I felt really sad because that was the situation. But now that we're back here, it's a full house every single time. And we have nine performances here total. We're here for a whole week. And every time at the end of the show or during curtain call, we're bouncing the curtain because the audience is so enthusiastic. It's a completely different experience now. Tonight, I want to try a French restaurant and try something called raclette. Okay, let's go. Wait, is this cheese or is it a melon? It's actually cheese. So interesting. Even the veggies look so nice. We'll try bubble tea in France. Very cool. Will has to take a photo for his Instagram. Will's skill, no frill. What? I got popping bubbles, not real bubbles. I'm so sad. Oh no. Is it good? Good enough. He actually ended up eating French food for lunch. Amazing. Today when we were walking and then he's like, what were you eating? And then I was like, oh, French food for lunch in there. He's like, French food for lunch in there? My gosh. Hey, good job. Three Musketeers in France. Yo, Will, check out these nice streets. They look so nice. Check out these nice streets. They look so nice. I have to work on my adjectives. Vocabulary. Vocabulary, everything. I realized that yesterday, this morning when I was having breakfast and I was describing the breakfast, I was like, hey, this breakfast is so good. It's better than American breakfast because it's so good. And Andrew was next to me. He's like, I think you'll sound more sophisticated if you describe why it's not good. And he went on to teach me how. I realized I need to work on it. So guys, write in the comments below. Give me some tips. How can I be more sophisticated sounding when I speak? With the sun shining on there. Man, that looks really cool. Oh, talk about tip. Tip, tip, tip. No tips in Europe in general. We haven't had the tip, so it's amazing. No tips, no tip. It makes everything just better. Simpler. Very simple. Look at the vibes here. It's really cool. Usually for French onion soup, it's like a taller bowl and there's like cheese covering the whole thing. And then you kind of mix the cheese with the onion. But actually, just like a soup with two pieces of bread on it. With the bread, it's really good. And pay with the bread. Whoa, look at that. The reason I like it, it's not just cheese. There's like other stuff in there. Like you said, wine. So it's not so like singular in its taste. Wow, the sample is so crazy sophisticated. But also the bread is really good. It's very chewy. I don't know people who describe bread as chewy. Very soft, sorry. Very soft and chewy. Merci. Good morning, everybody. It's our last day in Montpellier. We've been here for like nine days and we had nine performances. Look at the theater right here behind us. This year, I actually really like Montpellier because most of our performances was at 3pm. After you finish the show, it's about 5.30pm. And we get to go walk around and explore the city a little bit at night as the sun is setting. We've like explored all of the streets around the main city center. Very good experience. Completely different from last time. And now it's our last show here. So let's go head into the theater. Let's go. Jason's jacket is inside out. He just said his CPU is not awoken yet. Look at the ******* sun. It's the morning, sorry. Yeah, that's the style, you know. This is the audience seat. Look at how big that is. It's like box seats all around, which is really cool. Just to be honest with you guys, I think I had a really bad memory about the city and this theater. Being back this time, performing so many shows here, all these seats are full during the show. Every time during the curtain call, I see all these seats being filled. And it's like a very special feeling for me. This is probably one of my favorite cities. And this is just a little bit of what else is here. A lot of very good dishes. This is what I ended up getting. Ready for this meal. Wish us luck for our last show in Montpellier. Alrighty, we just finished our show and right now we are again on the streets. Will, how's it going? Yeah, follow me. Will's going to know for real. Crazy. This is where we're at right now, guys. This is the scenery right here. There's the Arc de Triomphe here. Whoa, look at that. It's pretty nice. Right now, you look really good with this lighting. Stop and say something important. Dance transcends languages. We're in France. We're dancing the same dance as in America, but the audience still understands. It's universal. That over there is the Arc. Whoa, love it. Look how beautiful that looks. And this light. French flag right there. Nice. Look at that statue. Looks super cool. It's Louis XIV apparently. Oh, we hit 30k. We hit 30k subscribers very recently. Oh yes, congratulations. It's awesome. And we have to really thank our audience members because it's been a long journey, guys. Thank you for the support. Thank you, thank you. See you next time.