Frenchman Rates Paris's Most Viral Foods!

Oh my days! That's good, all right, Max. Look at that. Oh, look at that. We'll start with Ecuador. Very sweet, wow, that is intense. All right, I'm on. I think we're in Paris. We're back in Paris. We're back in Paris. All right, and today I am gonna be taking control and I am going to be introducing you to some of France's most viral foods. This is the ultimate role reversal because you're a Frenchman, right? And you are gonna judge whether these viral French foods Is it really worth the hype or not? So basically you're going to bring me around French tourist traps. Yeah. And I'm going to see if I rate them and we're going to have a bit of fun along the way. My thing is, is I want you to at least like one item. I think you'll like them all. And do you know why? With each item we're going to try today, I've made sure that they're a classic French dish. with their own viral twist. So actually, it's a bit close to home. But the first spot, I think you're going to really enjoy. Let's do it. Let's go. First location, Armand. Every item we're going to try is itself a French dish. So what does every Frenchman have in the morning? Well, a croissant. So we're going to start the day at Maison Le Vard, which is right here. And we are going to try the original cookie croissant. The original cookie or the original croissant? No, no. The original merger of the two. The original merger of the two. Me too, yeah yeah yeah. So, normal French people have a croissant in the morning. You, my friend, cookie croissant. This one, I'm not gonna lie, super viral. Although it hit virality, We've actually got quite a nice sort of story. So the cookie croissant is obviously a cookie and a croissant and it was invented in 2022. It's quite recent. It's almost as recent as harm fix. Why does it sound like a history lesson? I don't know. I don't know. It was invented by the owner of this place, Stefan Louvard. They had a really good batch of croissants in the morning. They had cookie dough spare and Stefan was like, do you know what? Why don't I put the cookie dough inside these baked croissants and then bake them again? So double bake them and hence, since the cookie croissant was born. And actually, they didn't sell that many to start off with. And then TikTok, and they went from selling like 20 a day, which is like a reasonable amount, to nearly 1,800 a day in 2021. Oh, I'm gonna order. Bonjour, monsieur. Est-ce que je peux avoir deux croquis? Deux croquis? Deux croquis, deux... Oh, no, un Americano, and then deux... Et trois cafés allongés. Oh, la. Wow. Merci beaucoup. Merci beaucoup. Okay. A piece of art. This is a piece of art. Right. So this is a cookie croissant. How do we do it? I don't even know. Oh, we've got to put it. Do we split it in the middle? Yeah, split it in the middle. Go on. Oh, so it's on the cookie on the outside. It's cookie on the inside. Oh my days. It's completely merged. You ready? Cheers. I love a cookie. Yeah, man. I love a croissant. This is perfect. That cookie though is so soft. That is really good. That is really good. That's the first bite you've had this morning. I'm going to try dunking it in coffee. It's getting better. Oh my God, no. Mate, a normal French breakfast is like a croissant and a coffee. How is the croissant cookie coffee? That is unreal. Mate, Stefan's a genius, that's all I'm going to say. It's the butteriness of the croissant with the sort of soft cookie. That cookie is so soft. Adding chocolate as well, right? Making it basically a pain au chocolat. It's basically a pain au chocolat with... With loads of chocolate and cookie dough. What are we saying, Almon? Frenchman, what are we saying? That's seriously good. If I'm walking past here, I might pop in for one. Really? Yeah, yeah. Boom. Okay. All right. All right. That's it. That is seriously dope. That's some rum. You're doing really well. Cheers. I hope your next spot is as good as this, Max. My next spot is a bit of prison history. Oh, all right. I'm excited. Should we go? Let's go. Let's go. Next location, Paris' oldest street market, Le Marché des Enfants Rouges. I have seen this all over social media. It's known for selling local produce. It is also very well known on TikTok A few spots. Wow. This is sick. It's cool, isn't it? This is a serious market. This is serious. Meat. We're getting meat, everything. Butchers. This is it, I'm on Lulu. Oh my god, that is a cute, oh my god. A big cute. How big is it? Oh, it goes around the corner, mate. All right. So, obviously, we had a croissant. The next staple French cuisine. Crêpes. But this is buckwheat crêpes. So we're having savoury crêpes. Savoury crêpes. They specialise in like cheese, mushrooms, like ham, cured ham. It's wrapped in like a sort of crusted cheese. That's what makes it viral. They specialise in the loulou. The house crêpes. The house crêpes. I'm from Brittany as well, the home region of crêpes. This is your cup of tea. I know a crêpe quite well. But you know that they're not called crêpes, they're called galettes. What do you mean? When it's savoury. It's called a gellit and a crêpe is the sweet one. No way, so we're not even having crêpes. But like where you make them is called a crêperie. These guys are seriously locked in. Seriously, there's a lot of different items here. It's like Subway of crêpes. No, you can't say that, you can't say that. I didn't mean it in a bad way. I didn't see it in a bad way, man. Ha, ha, ha, ha, ha. What's your name? Hello, my name is Max. Can I have a Loulou? How many Lulu's do you think you serve a day? Too many. Yeah, I can count. You can't count? Alright, cheers man. Brittany cider. It's good. Oh, it's good. This should be fine. Breton cider is good. Oh. Oh, go get it. This is unbelievable. I'm just trying to strategize how I'm going to eat this. It's so big. Oh, okay. All right. Max. Look at this. At that Lulu Titouan. So this is the classic. This is the Lulu. This is your favorite because this is ham, cheese, egg, saute mushrooms. This is unbelievable. You can smell the crispy cheese, right? You can. Look at how packed it is inside. You can really smell the cheese. So I think we need a bite of just the cheese to start. That's the specialty, right? This is the specialty. This is the TikTok. This is, we eat the TikTok of the crepe right now. All right, cheers. Crispy cheese is good. Crispy cheese is good. What type of cheese? Probably Emmental. Yeah, it's quite mature. This is packed. Also, it's got green stuff in it as well. What's that? Lamb's lettuce. Lamb's lettuce. It's just salad. Salad. Go for it. I'm going to go with a cheesy bite as well. Let's go. That is unbelievable. That's a really, really good crepe. That's a really good crepe. I want to try it with the cheese. With the cheese and the egg pie. Go for it. Go for it. Go for it. Oh, mate. Oh, dude. This is also massive, by the way. Look how big this is. This is good. That's hot. Ow. Ow. Oh. For a lunchtime sandwich, that's really good. It's lunchtime right now in Paris. You know, mid-work, I'd get that. Does the cheese crown add anything flavour-wise? Or is it a visual thing? I think it's more visual than taste, to be honest. Because when I tasted it without the cheese crust, and with the cheese crust, it didn't make much of a difference. What I would say is it is crispy. It's good. And the rest of the crepe is actually good. Well, it's unbelievable. Right. Next up, cheesy crust, exemptified. You ordered this one. What is this? Well, I thought this was the most English one on the menu, because the cheese is now red cheddar. Oh, close to home. Yes, I do smell that. Yeah, smell the cheddar. Proper cheesy though. And then it's got a bit of like an Indian twist to it, which makes it in a way quite English. Oh yeah, yeah. Because it's got like curried meat. Probably a chicken coronation crepe. Okay, okay, a chicken coronation sandwich. And a crepe. And a crepe, okay. Go on, you go first. I'm gonna go first. You do it. Proper cheesy bite as well. Yeah, let's go for cheesy bite. Yeah, go on. Oh. In my opinion, with this one, I think the cheese adds to it. It was a little crispiest, and then it was the softness of the meat. Right, the cheese adds texture, right? Yeah, yeah, yeah, yeah, yeah, yeah. It adds some crispiness to the crepe. With the meat inside here, I just wanted to say, I bit into that, a little bit like a samosa. A little bit like a samosa. I had the same sort of vibe as a samosa. What are we rating this on, one? This cheesy goodness crepe? I'd rather go for the classic. It's a really good crepe, on top of being quite visual with the cheese. I agree. I think the visual... This doesn't end. Hinder the flavour. I think the flavour is good. Exactly. So far, so good, Max. Yeah? So far, I'm sort of quite happy about these viral French foods. At least it's French foods, do you know what I mean? Yeah, that's what's saving it. I'm getting it. Do you remember the restaurant we went to? It's called Entre Cotes, Le Rez de Entre Cotes. And they specialise in steak frites and their special secret sauce. They just slammed it in the middle of a baguette. So it is a steak frites sandwich. Hello. We have the two baguettes like this, two big baguettes. It's steak frites amateurs, yeah, yeah, yeah. Boom shakalaka, guys. Oh, thank you. Wow, that was rapid. Because it's medium rare. Ah, OK. Because it's been done yet so long. Yeah, yeah, yeah. Yeah, that's too long. That's too long. Medium rare is the correct way to eat it, though. I agree. Thank you. Thank you. OK, OK, serious, serious. There's green sauce. What is the green sauce again? Well, it's a secret sauce, isn't it? Should we do the proper French way? That would be really good. Yeah? Yeah, yeah, yeah. Look at that around me. Look at that. That is serious. I'm looking forward to it. I've got so much meat in my bite. That's unreal. That is a good steak sandwich. That's a great steak sandwich. Do you like the fries on it as well? Well, that I find quite intense. What, the fry, bread on bread? Carb on carb? Carb on carb. Carb on carb. The meat is good. Oh, dude. I just had a bit of bread with the sauce. Yeah. I'm real, mate. It's quite tangy, the sauce. Oh, go on. Look at that. That's proper rare. That is rare. I just like the steak on its own, dude. I like the sauce. Or the steak with the sauce. The steak with the sauce. How would you describe it? That sauce is really mustardy. Wouldn't you say? Yeah. That sauce is real, mate. Secret, dude. You've done well. I have. It's good. I have done that. Well, I know, Armand, I know you, man. I chose a steak sandwich. It's very good. Yeah. I will say that I prefer in the restaurant on a plate. I think the baguette is a bit of an intense addition. The beauty of having bread when you have this entrecote steak. To wipe up the sauce. To wipe up at the end. Yeah, yeah. And here it's already absorbed it. Sure. So it's sort of, I really want to just have that sauce in a plate and be able to control my ratios of how much sauce I have. Yeah, yeah, yeah. You're also losing the satisfaction of wiping the bread with the sauce. Yes, I can see your point. Well, it's good. It tastes good, so you've not gotten any places that have something that doesn't taste good so far. So, I mean, you're in Paris. It would be quite hard to find those spots, but. Wow, breaking news, guys. Frenchman likes French food. Time for dessert. Yeah, if you were to guess, what are you thinking are quintessential French desserts? The French mousse. Ah, well, correct. Here it is, here it is. La Chapon Chocolatier de Bac. Did I pronounce that correctly? I think the most funny part of this video has been having Max try to pronounce loads of French words. Okay, but do you know who Chapon is? Chapon invented this thing called A mousse chocolate bar, so basically instead of all the different flavors of ice cream you have all these different types of mousses. Okay, so this is mousse au chocolat and there are different types of mousse au chocolat depending on where the cacao is from. Yeah? Inside. Should we go inside? Yep. Bonjour! Sir. Madagascar. Ecuador. Ecuador. What? So they're what? They're just the middle? No, it's a country, man. Oh, right. Country from Cacao. Yeah, we're in Cacao. What's the equator? Ecuador? Yes, Ecuador. It's Ecuador in English. Ecuador. Ecuador. Ecuador. Venezuela. Wow. Venezuela, 100%. We've got to try. Oh, yes. We've got 100%. So we'll get a 100% one and an Ecuador one. So there's two different flavor profiles. Let's go for it. We'll start with Ecuador. This is 74%, which is confusing because it looks... It's darker than the 100% one. All right, come on. Yeah, it's fun. No. There's a mousse. Oh, that is so good. This is a more fun way of eating it. It's got honey flavor. It's very sweet, isn't it? Wow, that is intense. Oh, yeah? Well, it's not what I expect with mousse, right? Because the mousse is sort of normally quite milky. It's quite light. It's quite light. Super airy. Super airy. A bit more dense. Oh my God, that is good, man. I'm curious to taste what the 100% one is. So what? So the chocolate that they've used in the mousse is 100% cacao. Wow. So like no sugar or milk added. So obviously when they make the mousse, they add those things. But this is a very pure dessert. I'm liking this, I'm liking this. All right, so go on. Mmm, it's good. That's so chocolatey. Which one do you prefer? I like the honey that comes out on this one. I like both, they're both really good. We're probably the only ones to eat it like this as well. What, like idiots? Yeah. Yeah.