I Ate The Best FRENCH FOOD in Paris for 24 Hours!! 🇫🇷

So if you're in Paris for 24 hours, where can you go to eat the best French food? In this video, we're going to try one of the highest rated bakeries in Paris, experience legendary French bistro food, and eat some of the best ever French street food. But if you love to eat, Paris can honestly be quite challenging because of an overwhelming amount of choices and very tricky timings and reservations. But don't worry, I'm going to show you exactly what to eat to make the most of 24 hours in Paris. Thank you. This is what French food is all about. And at the end of this video, I'll tell you my favorite French food of the entire day. Good morning, it's 7.30am. Paris is just waking up and we're going to start with something that I don't think anybody misses when they come to Paris. I can smell it in the air. All of the pastries and the breads, they're just glistening. And this actual shop is gorgeous. It's not that old, but the building it's housed in is from 1875, I believe. Oh, that's the pain d'amis? Yeah, sure. Okay. Here's the legendary croissants. Yes. Merci beaucoup. Thank you. Thank you. You too. Merci. They're known to have some of the best croissants in all of Paris, and they're different from other croissants you'll see. So we got that. But before we try the croissants and before we try this, what they call a snail and escargot, let's first try one of their signature breads, pain d'amis. Whoa, that's thick and heavy. And it's a huge loaf. So I think I just got a quarter or a half. No, I think this is a quarter. Wow, that's heavy. Oh, it's crusty. Yeah, it's crusty and soft and bubbly on the inside. That crust is so good. The bubbly, soft, fluffy interior is incredible. Fantastic bread. And I think that demonstrates that this is a purist bakery. And they use some of the best quality raw ingredients. Many of them are sourced locally here in France as well. I think it's one of their highest selling one of their favorite pastries. And they call it actually an escargot, a snail, because it's curled and looped around. Look at how flaky it is. The chocolate interior, the chocolate and the green pistachio. That is sensational. It looks like there's pistachio paste or pistachio cream within the layers. And that's what's giving it so much flavor. But then there's also pistachios sprinkled on top, as well as chocolate just folded through. Oh, chase that with coffee. Pastry paradise. Next up, the moment we've all been waiting for. Look at these. These are the croissants, the legendary. And they have a different shape, actually. They kind of have this, unlike any other croissant shape I've seen, it has this little like knob at the end here. It kind of looks like a dugong. Some people say this is one of the best croissants in all of Paris. People make pilgrimages to this bakery to try their croissants. Ready for it. Oh, oh, the crispy flakiness. Look at the inside. Oh, it's it's more dense, I think, than some others that I've that I've seen. Oh, you taste the flavor of the butter. You get the crispiness and then the inside. I do like it. It has more like has more body than many croissants that I've had. It's like a little heavier, not as airy. Butter croissant, chased with coffee. Oh, yeah, that what a combination. OK, and actually, this was not the last thing. There was actually another pastry in there. As I was standing in line, there was another friendly person who was also ordering some bread. And she said, like, you got to try that while you're here. Just you have to admire the craftsmanship. And look at the bottom. It's like caramelized, burnt sugar on the bottom, but perfectly burnt into a glaze. Oh, man. Mm. That is an incredible texture. You're like you sink your teeth into the top and you think it's going to be hard and crispy, but then your teeth sink through it like butter. I'm down to my final bite of the croissant. This is the end knob. It does have a different texture. Well, there's more not quite as flaky at that the ending knob, but so good. Yeah, that is the top of the line pastries again. Now we know why people make pilgrimages to this bakery. And it's so worth it when you come to Paris and come early in the morning because I've read about long lines coming out of the bakery. Maybe we got lucky. Next up, we are walking, which is not too far away, where we're going to try what is probably one of my all time favorite light meal snacks in France. There it is. Bonjour. Step inside. You're just greeted by all the the hams already. There's a variety of all sorts of cured meats, charcuterie, and it's a really cool shop and very friendly. So what would be the classic Jambon Beurre? You like to have the plain one, this one. The best plain, this one at the moment, cooked and boiled. Cooked and boiled. Oh, so there's two different types. This is also called raw and dry. Oh, I see, I see. Spanish, French, and Italian. We're after the French hams and two different varieties. One we're getting with the boiled, the cooked ham, and the other is more of the preserved, the aged ham. Okay, so the baguette. Butter. Starts with butter. Gotta have good butter, right? Nice. Cheese goes in. So we got some cheese and then that's that Jambon Blanc. Oh man, you can smell that aroma when you slice it. It smells so good. Oh, this one is with the aged? Yeah. Okay. Wow, beautiful. That looks superb. Let's start with the absolute classic Jambon Beurre. The white, the white ham. Oh man, there we go. Oh, that is, that is beautiful. It's just overflowing thin slices of ham. I got this one with cheese. Take a look on the inside here too. The, the layer of butter. Oh, cheese on both sides. A thick, thick and generous layer of butter. The fluffy baguette. Oh, it's airy and bubbly and just absolutely loaded. Okay, here we go. I cannot wait to take this first bite. A Jambon Beurre is one of those sandwiches that you take the first bite and you have to chew and kind of hydrate it until the flavor is fully released and then the flavor just comes through and hits you. The smokiness of the ham, the butter, the crustiness of the baguette with the fluffiness on the inside. That is incredibly tasty. It's like the, one of the greatest French on-the-go creations. Every other sandwich, ham sandwich from here on out will be compared to this one. I don't want to set it down, but we should try the next version. You need to chew it a little bit before the full flavor potential is released into your mouth. From the crusty baguette, the fluffy inside, the hydration of butter, and that ham is an unbelievable punch of flavor. It's so buttery in texture with the fat just melting into it. And as you keep on chewing, yeah, you taste that age, that complexity, that hint of cheesiness. I think you absolutely have to try them both. They're both so good. Could almost depend on your mood which ham you would want to eat. Yeah, again, I'll say this again. This will give you a new perspective on a ham sandwich. It's gourmet. It's top of the line. Highly recommended. Well, that's the type of sandwich that will just make you smile for the rest of the day. But we got to move. We have lunch reservations. But in the meantime, I would be really grateful if you could give this video a thumbs up. That'd be very helpful. Leave a comment below. Also, let me know what you thought of that jambon beurre. And we're on our way to lunch. We actually weren't that far away. But because we have a reservation at 12 noon, we jumped in a taxi to get here. And we're right along a street which is called Paul Beurre, named after the famous physiologist. And today for lunch, we are going to what many people say is one of the best traditional French food bistros in Paris. Bistro Paul Beurre. Step inside, this place is beautiful. It's so charming. It has so much character. You really feel like you're in an old traditional Parisian bistro and greeted by really friendly service. This is the type of place you're just going to love everything about it before you even eat the food. Just the atmosphere. Merci. Oh man. Okay, the entrees have arrived. The appetizers. This is one of the things I'm most looking forward to trying. Eggs with morels. Oh, morels are like the king of mushrooms. By the way, cheers though, first. Oh yeah, that's a nice, a nice red wine to go with this meal and wait for the yolk. Look at it. It's, oh, it's just, it's just jiggling. It's just, it's just like a nest on top. Okay, wait. Oh, it's going to ooze out immediately into that gravy and sauce. Oh, oh wow. That morel is just phenomenal. The aroma, the perfume, the fragrance, and then it just melts into that egg yolk and the runniness of that egg sauce is incredible as well. Like just bringing it all together. Totally scoop up all that wonderful, wonderful sauce and egg and, oh, and the mushroom, the morel. It's just, everything is just melting. Those morels are just straight up steak and they're so meaty. Next up, because I think it's in season, we have the white asparagus and it looks like it's topped with egg. There's a sauce, parsley or coriander, and finely shaved green onions as well. Oh, this looks great. It's a bit of a mustardy sauce, I think, like a Dijon flavor of the sauce. And then that white asparagus, it's incredibly silky. It actually just starts to liquefy and dissolve on your tongue. Okay, next up, I also wanted to try their tahini, which is like a loaf of meat. And I'm not totally sure what's inside of here, but let's try it. Gooey and silky and meaty and fatty all at the same time. So many different textures, just molded and compressed together. For the acidity, for that crunch, and then also the salad looks really nice too. Big, fresh pieces of lettuce. Man, already the ingredients are just standing out here. The freshness, the quality of the ingredients. Many things are also seasonal as well. That asparagus is so sweet. That's a straight up like a, like a glove. It's like a mushroom glove. You could almost put that on your hand, warm your hand. And let me tell you, you do not want any of that precious sauce to go to waste. Excellent. Oh, here it is. The main plates. Oh, nice. Merci. Oh yes. And here come the frites. Wow. Look at that color. Merci beaucoup. Oh man. Okay. This is what just about everyone comes to eat their steak, their filet. You can see the speckles of all the pepper in there with the steak. It's like an island in the center of the sauce. The fries look unbelievable. And that's the type of fries, you know, sometimes when they set fresh fries down on your table and you can actually feel the heat radiating from the fries to your face. That's the type of fries these are. Oh yeah. Okay. They were radiating heat into your face for a reason. They are really hot. Okay. We'll be okay. So crispy. So perfectly golden. And that texture on the inside is incredible. It's like soft and melt in your mouth and sweet. Fantastic. And now it's time for the main event on the menu. It says the pepper sauce is from Sarawak, Sarawak pepper, Sarawak in Borneo, the island of Borneo, where some of the best pepper is grown. Okay. Oh man, this is so beautiful. How should we dig in? I guess let's just, let's just go. Ready for the reveal on the inside. Oh, it's so tender. Oh, can you see that pink juiciness on the inside? Oh man. It looks cooked to perfection. Maybe for a dip. I'm actually just as excited to try the sauce as the meat. Okay. That is a bite. One of those bites that you need a moment of silence after you take that first bite. That beef is so tender. It just starts to melt in your mouth. That sauce is so rich and creamy and the immediate flavor of that fresh cracked black pepper. Just as undeniable. That is no joke. I need to process it. Okay. Then you can take some of the fries, put them into the sauce. Things could not get better, but I'm going to say that's one of the better sauces, like meat sauces I've ever had in my life. And with every single bite, you want to just wipe it, wipe it in that outstanding, life-changing sauce. It's just a paradise in your mouth. Okay. So steak tartare, raw beef. Sometimes they, you mix it and you add things to it, but this one looks like it's fully mixed already and evenly coated with ingredients from parsley to pickles to onions in here with maybe some oil and juice. I don't know. Anyways, I don't think you need to add anything, maybe just Dijon mustard, but let's taste it first. I think it's all, all evenly mixed already. Oh, it melts in your mouth. The flavor of the parsley, the acidity of the pickles, crunch of the onions. It's like a very clean, very pure tasting tartare. I'm going to add on some of the Dijon mustard. Okay. And then take some of the tartare. Oh, that was a lot of Dijon mustard. Went up my nose a little bit. I love it. The final bite of that steak. I want to wipe up as much of that sauce as possible. Oh, mmm. That is one of the great sauces ever. One last bite to finish this meal. That's like custardy in the center, crispy like burnt sugar on the outside. Oh, that's really good. Okay. And here's our bill for three of us. Our total bill with everything that we ate. Plus Mike also had a, like a hamburger steak, 203 euros for everything. And I think definitely we need to work off that lunch a little bit. Oh yeah. We need to work off that, that sauce and build up because we have a big dinner ahead of us. And we're actually at Marche de l'Enfance Rouge, which is the oldest food market in Paris. And we're going to eat something, something very iconic. There are many creperies throughout Paris. And I was just looking on the map and I found a place called Lulu Creperie, which is tucked within the market. And it looked really friendly. I mean, it looks really good as well. Okay. So butter goes down first onto the hot griddle. Oh, then the crepes and galettes go on and they have sweet crepes, but then they also have typically the salty, the savory version, which is a galette, which is made with buckwheat flour. And so that's what I'm going to get. I'm just going to get their special, their Lulu special, which comes with ham, which comes with cheese, mushrooms, and I think lettuce or some type of vegetable, leafy vegetable. Oh, that is huge. Merci. Oh, that's huge. Merci. Wow. Oh man, that is awesome. Oh, and look at that cheese crust, the cheese crust, the caramelized cheese on the bottom. Oh man, this is bigger than I anticipated. It is huge. This is not just a snack. It's like a complete meal in the palm of your hands. Wow. Oh, that is, that is unbelievable. Oh man. The thin delicateness of that galette, that buckwheat crepe with the butter, with the melted cheese, with the crispy cheese, with that layer of ham. There's some pepper in there, I think, too. And then the aroma, the fragrance of those sauteed mushrooms. I honestly didn't even get a bite of the leafy greens in that bite. That will come on my next bite. Oh, really crisp, really refreshing. Gives you that crunch, balances all the richness of the cheese and the butter and the ham. That is phenomenal. That is so good. Absolutely incredible. You taste the quality of the ingredients. The combination of everything to it is just absolutely perfect. These guys know what they're doing. Lulu Creperie at the market. So good. In your hand. I actually, I don't even believe how good this is. That is the best I've ever had. Man, it's been a lot of food already today. And after that crepe, I'm just starting to get sleepy. So we had to stop by a cafe, as many Parisians do throughout the day. And this is one of the, I mean, parts of the culture that so many people love. Where you face the street, where you can just people watch and enjoy the weather, enjoy the trees, watch the streets go by, all while you're just sipping on a beverage. Oh, hello. Very good. Thank you. Nice to meet you. Cool. And you, you meet friendly people when you're just hanging out as well, having coffee. And we have about, I think about two hours or so until our dinner reservation for tonight, which is going to be another just incredible French meal. We need all the energy we can get. So next up on our food tour today in Paris, we're in the beautiful neighborhood of Montparnasse. And we have reservations for a French restaurant that I've heard a lot of good things about. And I'm excited to share this meal with you. Should be just up ahead. And also I'm going to meet up with a friend for dinner tonight. And here is the restaurant. Although we're here right as they open. Chez Josephine, Chez Dumonnet. Another absolute French classic food, legendary restaurant. Okay. Wow. Look at this place. So step inside. Welcome to Chez Dumonnet, greeted by great service. And I love immediately all the wooden paneling. This place is so classic. They have some tables. We've got actually our table right here. They're known for serving like by the books, traditional French food, which I'm extremely excited for. And some of the best in Paris. All right. Met up with Ali. Hey, nice to meet you. Very nice to meet you. And so cool to meet you. Thank you. Very cool to meet you also. And you also do videos, right? Yeah. And videos French audience, especially Parisian audience. Okay. Everything looks tempting. You know, you know what it is? No. So back in the day, like when you are like a customer, like usual customer, you come here and then they just give you the bottle. And then every time you take a drink, that's it. You take one glass, you pay one glass, you take two glass, you pay two glass. Oh, okay. So you just brought to the, the, the, depending on how many glasses you do. Okay. Nice. Okay. Yeah, sure. Oh, nice. The bottle will stay here. Okay. So we'll just drink however much we want. Yeah. Nice. The langoustines are here. Oh, and the chef. Wow. The chef here is absolutely hilarious and so friendly as are all the staff here. And look at this plate of the langoustines. Oh, this is absolutely beautiful. That is so much butter. Wow. A little bit of butter. Maybe put the butter on top. Yeah. The more butter, the better. Okay. Now, how do you eat it? Yeah, I know. It's so, it's so beautiful how to eat it. Oh, actually, I don't know. It's so beautiful. Yeah. Wow. Oh man. This is heaven. Ali, you are up. Okay. Can I go? Yes. I've had a lot of langoustines, but this one is amazing. Really, really good. So tasty. So I don't know. So rich in flavor, of course, with all the butter that I added. So good. Oh man. Oh, and all that head, the head butter juice. Oh, that's insane. It's so sweet with that savory butter infused with the thyme. That is unbelievable. Ali, can you show us how to eat the foie gras? You take a small piece like this. Okay. And the thing sometimes that you can miss is like, you don't spread it. Oh, so you're not supposed to spread it? No. Salt. Oh, okay. Just some, this was like fine salt. It's better with a huge. Sea salt? Yeah. Sea salt. Okay. And you go ahead like this. Heaven. Follow Ali here with a slab of foie gras. Oh, that fat. Oh, the richness the thickness. Okay. It's duck, duck liver. Yeah. A little salt. Wow. That's buttery and creamy and rich. Oh, this is like a surprise entree. Oh wow. That is luxury. Yeah. Yeah. The perfume of those morels. What is it stuffed with? Raisin and white, white ham. Wow. That is impressive. 26 ingredients inside of this. Stuffed inside of this morel. Oh man. Oh, is that a one bite? No, I don't know. No, I don't think that's one bite. That's huge. These are like double the size of most morels you'll see. Oh man. That is unbelievable. The fragrance and the perfume of that morel. It's so complex and like creamy, but crumbly with the smokiness of the ham all in your mouth. That is ridiculously good. And then definitely when you take the bite, you want to definitely wipe up as much of that sauce as possible. The king of mushrooms. Oh yeah. The pigeon. Okay. And the bouffe. Oh, it comes boiling. Oh, it's still bubbling. Yeah, it's still bubbling. That aroma is unbelievable. Okay. This is potato, right? Yeah. Thinly sliced. Oh, the pigeon is within there too. Pigeon and potatoes. Oh, pigeon is inside too. No way. Oh, hot is better. Okay, we're eating it. We're eating it right now. Okay. Wow. Thank you, Ali. Oh man, what a dish. And then with the pigeon. And then that sauce. Oh, that sauce, the drizzle, that sauce is unbelievable. Chef is so friendly, but he's like giving us like a friendly push that we have to eat it while it's hot. I've never had anything like it actually. Man, you've got to be joking with me. That crispy thin slices of potato with evenly overlapping each other with just melt in your mouth pigeon, the juices coming out, just slotted in between. And that sauce, that sauce just brings it all together. The richness and the flavor. That's exquisite. That is sensational. Absolutely phenomenal. This is out of this world. I love it so much. Sensational. This is to die for. Yeah, this is truly one of the best French dishes I've had. Yeah. The best. The best. The drumstick. Oh. The tenderness, all the gooeyness that just melts in your mouth. Man, that leg. That's even better than imaginable. I should have, I shouldn't have even questioned how good that was going to be. It is just like melting in your mouth. Oh, that's so creamy. So fatty. Oh man. Guaranteed you will lick the bone. Now moving on to the bouffant. Look at that sauce. It's so aromatic. That's a huge, that aroma. So good. And that sauce is mostly red wine, right? Red wine. Plus some vegetables. Red wine, mushrooms. Oh yeah. No, you don't need a knife. I don't need a knife actually. Oh, look at that. The grains, the fat, the muscle tissue has just been broken down. So here with their recipe, they serve it with some of the tagliatelle. But I think sometimes served with potatoes. Potatoes too, yeah. As well. But man, yes. Okay. Sorry, it's not very clean. No, that's enough. Perfect. And then with that sauce, you don't want any of that sauce to go away. Yeah, you need to put some sauce on it. That sauce, look at it down there. It's just thickening and it's still flaming hot. Okay. It's so thick. Oh, it's melting. It's like melting meat. A dish I have been looking forward to eating and one of the most anticipated dishes I was wanting to eat coming to Paris. It's just absolutely fork tender. I think a baby could eat that. It just falls apart. It just disintegrates in your mouth. That's insanely good. And from what I was reading, this restaurant is known to have some of the best bouffe bourguignon in all of Paris. Chef just gave us some more info about that bouffe bourguignon. He uses beef cheek. That's why it has such a nice marbling of fat and why it's so tender. And he cooks it, he braises it for 18 hours. Oh, one of the single greatest beef stews I've ever had in my life. Old French, classic French. And it just gets thicker. The more you go down in the pot, it just gets thicker. When you top up with that sauce, that just breathes new life into you. It's like the thickness never ends. Straight up liquid meat. Okay, their famous souffle. Here it is. Wow. Oh, it's gigantic. Yeah, that is as big as your head. Look at how fluffy it is. Oh, it's so fluffy. That is the most unbelievably fluffy souffle I've ever seen in my life. Look at how bubbly it is. Dig down their famous souffle. It's like a puff of cloud. That's foam, straight foam, egg foam. Oh, that one is good. It's so fluffy. It just dissolves like suds on your tongue. That's the best souffle ever. Oh, there's pieces of biscuits in there. I got one. Oh, and you taste the cognac in there. Oh, strong too. That's the biscuit that's soaked in. Chef brought the bottle. This is what it's soaked in. Oh, that's the grand marionette, right? Yeah. Ali, what is this one? So it's a millefeuille. Oh, okay. So we have the millefeuille with potatoes. Oh, so it's like layers. Yeah, and this is the real one. With pastry and cream or custard. Yeah. Okay. Cream and a lot. And it was made now. Oh, okay. Yeah, so that's why. Made to order. Yeah. Wow. You can hear the. All those layers. All the layers, yeah. Look at this. Wow. You can see also the vanilla inside of the cream. Very sweet. So delicate and so flaky. Here we go. Just easily the best French meal I've ever had in my life. This is the type of restaurant you can just order anything off the menu and you know it's going to be phenomenal. Total bill for everything we ordered, everything we ate came to 265 euros. Chef. Thank you. Yes. Oh, chef. Thank you. Thank you, chef. Oh, and a kiss from the chef. It does not get better than that. This truly has given me a new perspective on French food. Thanks to Chez Du Monet. And then also, as promised, what was my favorite dish of the entire 24 hours? That's a really tough choice, but it has to be the pigeon without a doubt. And then the jambon beurre was a very close second. And I want to say a huge thank you for watching this video. Good night from Paris and I will see you on the next video. Remember to subscribe and keep watching this entire series where we're eating some of the best food in France from Paris to Marseille. You're not going to want to miss the entire series. Thanks again for watching. Good night.