Eating Bizarre French Food in Paris for 24 Hours!! Exotic Meats of Europe!!

In this video I'm going to eat strange French

food

for 24

hours

. Oh, you made a mistake, so of course today's menu won't be strange to people in Paris or France, but I'm looking for

food

that you aren't. I find in my hometown, for example, snails frog legs today I am going to dig as deep as I can there is much more than frog legs and snails follow me, let's take this trip together and find some strange food here in Paris, we have come to our first restaurant our first destination today let escargo I think that's how you say it, you've probably heard of him in rap songs like cargo my cargo biggie anyone Biggie Smalls that's cargo is caracoles in French or his address is 1832 or this place has been open for a long time.

It is a well-known establishment that has a wide variety of food, from typical French classics to foods like snails and even pancreas first wheel. Here we have two dishes, this is a Tatar or French one more or less. This is a special gland of a cap. I'll talk about that in a moment, but first, this is a beautiful presentation for Tatar. I was told before that actually tartare in France used to be very popular to make with horse meat, they don't make it here. I don't have a horse, you better believe it when I found that out.

I asked for. Do we have a horse option? They said no, this is meat with fries on the side. I can tell you something? Here in France they don't even say the French part, just fries. Take a look at this, you can see it's like hand minced meat and not just ground, oh I took a good bite, some raw meat for breakfast, come on, it's so good, it's very light and aromatic, it's interesting because it's kind of sticky, cold and heavy. but the flavors couldn't be lighter, really smooth, I love the feeling, I love the taste and especially when you put it on some bread, oh the chef's kiss, very nice, that's our first course, here it is sweet bread is a mixture of some. different things there is a bread here there is a potato and then this is a sweet bread that is not a bread at all this is actually a gland which gland will allow me to tell you this is the thymus of a calf how where is the thymus is like here basically it is a little plant that is part of your lymphatic system, that sounds delicious.

I have never tried this. Your lymphatic system is part of your immune system. There's one thing that this immune system couldn't fight and that's why it's here on my plate right now. Anyone would do it. Have the patience or thought to remove this part of the animal and cook it to make it look like a five-star meal. Check this out, it has a deep smoky flavor, almost slightly bitter, it's super smooth, nothing like I've tried before. I would compare it mainly to something between the brain and the liver, that's weird, I mean, I like it, it's weird in the best way possible, there's so much, look how big this is, they don't let their guests down at the con, I mean , if you come.

Here you are hungry for this and maybe you have to share it with a friend. The best part about this strange meal is that they brought me a white wine that they said goes with this sweet bread. Yes, the last thing I want. I say about this sweet bread. I love the term sweet bread because it is very euphemistic. The only way to get people to eat something like this is to say, "It's bread, it's basically bread, what are you talking about? That doesn't look like bread, what?" type of bread is sweet bread just eat it so this is just our first dish in this restaurant right now they will let me go to the kitchen and see how they prepare some of their other unique and very special foods this is our Chef for today she is going to prepare the frog legs.

Step one. The frog legs are put in a little bit of flour after the oil heats up here in the pan, it just goes right in there, a little bit of salt and you give them a little flip. more oil yes, how do you say butter in French? butter in French, yes, next is a combination of parsley and garlic, the frog legs will come out of the hot pan and into a cast iron skillet and all that butter will go right on top, oh yeah, finish it, that was our first food we could see in the kitchen, the second is a snail, so at this point the shells are completely empty.

The first step is to put the snail's meat back into its shell, all the meat it has. It's already been cooked in a broth, so it won't actually return to its original home, but instead goes into someone else's shell. Now it's all about flavor. This is a butter that she is putting inside. It is a green butter infused with garlic and parsley. These are fantastic ones below. We're going to put that in the oven and we'll come back a little bit to say goodbye, the time has come, the time hasn't come and it's done, the butter is oozing out of some of these.

I can smell garlic right now. It looks fantastic. I can't wait to try this, so we just left the kitchen. Here we have the frog legs and the snails. The smells here are incredible. Here we have the frog legs. It's okay to eat them with your hands, like this. you're

eating

a piece of chicken this frog is incredibly flexible it must have been a gymnast as you can see I love how they cook it at such a high temperature and with so much oil it just leaves the skin crispy on the outside that's so delicious there's nothing Don't like it, it tastes like butter, you try the parsley and garlic until you try it, it sounds a little strange.

People in France eat frog legs, but I think 90 of the people watching right now saw this head-on. Of them they wouldn't hesitate to try it, just the smells alone attract you, it smells so good. I wish you could replace wing night in the US with frog leg night because I could go for this Five Frogs, but only on the front legs if you do. to Cambodia in Thailand Vietnam they will eat all the meat, in fact, they also eat the skin. I love what they're doing here, but I think I want the rest of the Frog.

You know, I'm paying for Five Frogs, Five Souls, where. If the rest of the Frog were to leave, this brings us to our final dish here at this restaurant, the snails, the snails fresh out of the oven. The surprising thing is that they have snail boxes inside. You can see they have a lot of different flavors of butter, so the butter has been infused with other ingredients, other flavors, this one, although I think it's a great choice now, the thing is when you eat snails here it's very different than in Vietnam. because they have a whole tool made just to pick up this nail, oh, there you go. the snail is not going anywhere with the snail secured, we take our little fork and dig for that piece of meat, so somewhere deep inside there is butter, parsley, garlic and then a big sticky slimy colored snail dark brown, let's try it hopefully, but also a little soft.

Combined this with bread, now the toast is cut thin because it has to be trapped inside the snail. I have to say I thought the snail holder was overkill, it's very effective, the funniest part for me is that they just boil random snails and put them in. in random shells I'm a big fan of snails since I moved to Vietnam. I have eaten dozens of different types of snails with different preparations. I love it and I love this too. I must say that here in France snails are much more expensive than a Vietnam, this is lunch, we will soon go to our next place for dinner, so we already had lunch.

I've been walking all day. I've worked up an appetite and now we're here for dinner, an obviously named restaurant. This restaurant is probably 70 years old. Here you will find a lot of classic French food and not just small bites, or they have very heavy food. Here I'll go into the kitchen right away to see how they prepare one of their most unique dishes come on right now I'm in the kitchen with Kristoff Lemire here we have beef liver it looks wonderful it looks slippery I've never had beef liver I'm not sure why maybe it's more tender maybe it's more innocent tasting let's see how they prepare it here in a moment let's do this take a liver you're going to dredge it in a little bit of flour the butter goes into a hot pan dredge the liver once again beat a little bit of that flour and then boom nice and easy right on that butter the sound is amazing start drizzling it you're putting the butter on top cooking it on both sides the smells here are amazing it's rich it's buttery then a little bit of garlic and a bay leaf He walks in, gives it a little spin, and oh my god, it looks amazing.

I've never seen a liver cooked this way, where it's almost crusty on the outside. Here it comes out of semi-glazed beef, look how thick it is. beautiful glaze gently move the liver to the plate first put lemon capers, parsley and croutons Chef Messi looks amazing the first time as veal liver we are going well bonjour Welcome to our first dish right here we have the veal liver, come to take Take a look at this, the final preparation, I must say that with the French, you have to hand over control in terms of presentation, it is so soft and bouncy that you can tell that it is definitely not fully cooked, this is not well done.

It's certainly intentional, let's cut it up and see how red it is on the inside oh wow, you can really feel the tissues tearing up when you cut it, it's not like a piece of wagyu or something, so it doesn't necessarily look like, you know, super. pink inside I'm going to pick up some of that frosting, let's try it well, first taste, what is this called in French? My first taste here in France, come on, it's a very bold flavor, the frosting around it is sticky, it's wonderful. It has a salty, savory beef flavor, but the liver itself is so intense it's almost like a bit of game, very strong flavor and the texture is also almost spongy when you bite into it, it's not dry at all, it's funny because I said I'd like to pair it with white wine and they said, "That's not going to be strong enough." How about this Bold Flavor to combine with other intense flavors?

It's a cup of potatoes. Let's try that. Oh, that's good, much better than KFC. Sorry, that was my white trash com

paris

on of the day. There are a couple more things on this menu that I have to try before I leave Paris. The second dish is a pig's trotter, if you can see where the hook splits and then the skin. It's not crispy here, it's a little softer when you touch it, it's not like a Filipino crispy pata, it's more like you know a French, it's more like a French pore. Where do you start with a masterpiece like this?

You can see what it reveals. I guess the bones inside were probably roasted and then put in the oven to finish them and that's what makes this skin so chewy, let's try it, it's like a pork flavored gummy bear, incredibly rich but super sticky. It just sticks to the inside of your mouth as you eat it, it's a really clean but heavy flavor and then on the side, how do you say that? Yes, how do you say sauce? I want to try to give some sauce on the bangier. sauce and see what makes the best bites yet that sauce is everything the sauce has a beautiful slightly acidic element it just makes everything taste a little lighter this is like Garfunkel but this is Simon you need Simon actually Simon is too well alone Turns out he didn't really need Garfunkel, but together they still make beautiful music.

Young people are still paying attention. Do you know who I'm talking about? Boom, last course. This is something similar to what we already had. You can see? that and distinguishing what it is that gives you a clue it's part of a pig you know this part is the snout I'm going to try to use my fork this time wow that's pure fashion this is one of the most delicious dishes I've ever eaten in my life Life is so soft it's been cooked for so long the meat and fat just peels off considering this is almost like

eating

pure butter here we go it's lard what I learned from the last dish is that this is much better with Biane's sauce, how did he leave?

Yes, that's great. A delicious snout with skin and pure fat, but when you mix it with that sauce it is very delicious, so there is a patron saint of butchers. I bet you didn't know that. that his name is Saint Antoine and this dish is called the Saint Antoine temptation and it's all the things that will tempt you, take a look at that, it's a big piece of pig's ear, but for the most part it's just cartilage and skin , demos it's a bit of a dip oh yes it's like Doritos but better oh delicious the ear itself is already beautifully seasoned the skin around the outside is a bit chewy and then you have that nice crunchy crunchy gristle on the inside , it has been boiled perfectly. amount of time you wouldn't want it harder or softer, that's amazing, it's probably one of the best pig ears I've ever had in my life, for most people it wouldn't be that many ears, but for me it's like uh , 10 years old, probably our final mystery needs to finish our day of strange foods here in Paris, this is the tail, what they did is remove a little bit of skin, but they left this here towards the end, there's some muscle here I don't even want to get wet this this looks amazing on its own oh well it's like they have this delicious seasoned flour some crumbs on the outside it's tasting it's bold the similar flavors to the other parts of the body but just a different texture and That's the fun thing about eatingsomething like this: a lot will taste similar, but each part of the body will have a slightly different texture, so we'll chew some that will be completely sticky and greasy and some like the ear are a little snappy, so that concludes our dinner portion of the day, we had lunch, we had dinner, we've been eating these strange French foods for 24

hours

, it's time to call it a day guys, It's the end of our video for me, the most intimidating food was calf liver.

So bold, how can you be so young but so bold? Before we go, I want to say a big thank you to Secret Food Tours for making this video. They may have done a lot of research for us so we could make this video a reality. Secret food tours at secretfoodtours.com. They run food tours here in Paris. If you are coming to Paris, you feel like you have limited time or you just want to make the most of your time. I highly suggest you take a food tour and see the best that Paris has to offer.

That's all. Thanks so much for looking. See you next time. Alright. I think there is still a lot to do. Be something more unique, maybe an endangered bird or a pigeon. I keep seeing so many pigeons that I could eat a pigeon. No, I think I'll get drunk. Welcome to the best merchandising store where you can see our new designs. always bandanas in black, white and red, please send nudes hoodie, soft fabric with a quality custom graphic inlay and our street food graphic tea worldwide. We now ship to all parts of the world, simply visit shopfestoverfood.com or click the link in description below to get your new merchandise today a piece