EPIC PARIS Food Tour – 11 INCREDIBLE Stops – Best of LE MARAIS

– Guys, you're headingto the city of light, the city of love, thecity of food and wine and you wanna know what to eat.

You don't wanna get it all wrong.

I totally understand, and Paris can be a really complicated city to eat and drink in, so I'm gonna help you today.

I'm gonna help you figure out how to eat and drink like a local, but first, we need to talkabout something, so huddle up.

So first of all, you're probably thinking, “What the hell? (speaks French) “James, what are you doing? “You have a channel allabout eating in Spain.

“What are you doingmaking a video in Paris?” Well, I'm also theco-founder of Devour Tours, (bell dings)as many of you know, and we've just started offering tours (bell dings)in Paris, so I thought that was a great opportunity to break the rule of this channel and go and make a video inParis, and what the hell? Number two, you're probably thinking, “Well, the other thing is, James, “you're an expert on Spanish food, “but you probably know nothing, “or very little, about French food, “so how are you gonnatell me where to eat?” Aha, that's my secret weapon.

– Hi guys, I'm Jess.

I'm the Operations Manager forDevour Tours here in Paris, and I'm super excited tohave you on board today to show you some great places to eat.

– Great, in Jess' super capablehands and wonderful palate, we're gonna eat allaround the Marais quarter.

Shall we go? (both speak French) (happy electronic music) So Jess, today you're taking us into the Marais neighborhood.

It's the neighborhood that we have our Ultimate ParisFood Tour here in the city.

It's a wonderful, historic, delicious neighborhood.

Just tell us a little bit about it.

Give us this essence aboutwhy are we eating there today.

– So, the Marais is oneveryone's must-do Paris list, and there's loads of historic buildings.

It's a really interesting neighborhood, but there's also loads of tourist traps.

It's like all of Paris.

– Totally, and that, Paris is a complicated city, so we're gonna take youto some of the places that we go to on the tourtoday, show you those.

We're gonna go to more places.

It's gonna be more than 10, I think.

We've got such a long list, are we ready? (Jess speaks French) Let's go.

Okay, so stop number one coming up.

Jess, what are we having? – We're having (speaks French).

– (speaks French) Now, I know enough French to know that means ham and butter, and I guess within bread.

– Yeah.

– I love these, I used to eat these a lot when I lived in Toulouse.

So, when do people eat these? – It's generally lunch, just if you don't have a lot of time.

It's the original Parisian fast food.

– I love it, so just a reallysimple, delicious sandwich that you have to eat whileyou're here in Paris.

We're going to an amazing place, the most famous place for it.

Let's go inside.

(electronic lounge music) Okay, so we're waiting in the queue.

There's a queue because, ofcourse, this place is famous.

Jess, why is this place so good? I'm assuming it's because I can see so much cured meat around here, different types of ham.

– Exactly, yeah.

And so it's really about the choice.

So they have a load of different hams, what we call (speaksFrench), so that's cured ham, or (speaks French), that's cooked ham.

– All the ham.

– And they have these amazing infused flavors, sowe're gonna get (speaks French), bergamot-infused, cooked ham.

– Bergamot-infused, cooked ham.

– Yes.

– I feel like I'm in a ham wonderland.

I feel like I'm Alice and I just walkedthrough the looking glass and I've fallen down this big tunnel and it's just cured meats and ham, and the smell in this place is phenomenal.

All right, we're waiting in line.

We've got the owner here aboutto serve us, I'm excited.

Why are your (speaks French) so good? – My (speaks French) is so good because it's your taste.

– Yeah.

– Yeah.

– [Business Owner] If you likecooked, if you like cured, if you like with chili, with truffle.

However you want, it'syour money, and your taste.

– (laughs) I like it!(everyone laughs) (everyone speaks French) – Crusty bread, all thatyummy butter inside.

The bergamot-inspired, infused.

(crunches on bread) Mmm, oh my God, yeah! The ham is so tender, flavorful, it's got thatbergamot-infused, obviously, there's more normal versions as well, there's so much choice.

Jess has got butter on her cheek, which just shows you howmuch wonderful butter there is in there.

This is the perfect lunch on the run, and you've gotta have in Paris and, I would say, you'vegotta have it here, right? – Mmm hmm, totally.

– Total agreement from Jess with a mouthful of (speaks French).

Stop one nailed.

Okay, we're walking to stoptwo, walking through the Marais.

– Le Marais.

– Le Marais.

My French is gone.

Yoli and I actually met in Toulouse in Southern France, so.

(bell dings) Next stop, chocolate.

(bell dings) So, if we've come from jambon heaven, we're now in chocolate heaven.

If you're gonna come toParis and not eat chocolate or eat a macaroon, you'recrazy, this place is phenomenal and I feel like I've walkedinto this cloud of chocolate.

The dark chocolate everywhere.

It looks delicious and I'm super excited, and Jess is gonna tellus a little bit about why this place is famous.

(both speak French) Two macaroons, Jess? Is that what we're having?- So we're gonna have two, yeah, a little macaroon each– – Okay.

– Please.

– [Nicholas] (mumbles), passion fruit and chocolate.

Next will be the chocolate.

– Okay.

– These won an award of the best chocolatemacaroons in France in 2004.

– Okay, stop number two.

You're in France, you musteat chocolate, of course.

I don't even have a sweet tooth, but I'm excited about thisstop, so Jess, where are we? We're at Jean-Paul Hevin, who is a (speaks French).

He's got a title for hischocolate-making skills.

– Wow, and that's hardto get that title, right? – Yeah, it's a really strenuous process.

He's had his title since 1986.

– Wow.

– He's a master chocolatier of incredible heights.

– And what I love about Jess is she is a chocolate and amacaroon snob, so she's like, “Oh, you don't want toget the macaroons there.

“You don't want to getthe chocolate there.

“You gotta get it here.

” And we come here on our tour, on our Ultimate Paris Food Tour.

Secret, I've tried these before and, as I say, no sweet tooth, but this stuff blew my mind.

So, we're gonna start with the macaroons– – Yeah.

– Or the (speaks French).

(both speaking French) – Cheers.

(both speaking French) – All right, mmm, oh my God.

– Mmm.

– It's like biting into a pillow.

– Oh, yes.

– Chocolate and passion fruit.

You can take how naturalthe passion fruit is.

It actually tastes like passion fruit.

Like biting into the fruit.

It's good, huh?- Yeah, it's really good.

– What's your one? – Black currant and violet.

– Black currant and violet.

– Yeah.

– And so, if you're goingto eat a macaroon in Paris, you'd be a fool not to eat it here, right?- Absolutely.

Okay, don't be a fool.

(Jess laughs) Oh my God, seriously.

Secret, I'd never had a macaroon until this time in Paris.

– No way.

– Uh-huh.

(Jess gasps) Okay, we've had themacaroon, excuse my accent.

And now it's chocolate time, and we have two different chocolates here.

So what do we got?- So, we've got milk chocolate with coffee, cinnamon, pepper, coriander, or cilantro, star anise, and nutmeg.

– And it's that small.

Let's see.

– Mmm.

– Oh my God, mmm.

– But it's not too sweet.

– No, exactly, that's the beauty of it.

It's not too sweet for someone who doesn'thave a sweet tooth.

There's just a depth of flavor.

There's so much going on inthere, all in perfect balance.

– Yeah.

– There's so much in that tiny little piece of chocolate.

That is delicious.

– That's really good.

– Should we do the next one?- Yeah.

– Dark chocolate from Peru.

I remember trying this on the tour.

It tastes floral, but it's just chocolate.

It's just great chocolate.


– So good.

Jean-Paul Hevin is the name of this place.

Come here, whether it's onthe tour, off, whatever.

You gotta come here and eatthe macaroon and the chocolate.

It's phenomenal.

Next stop.

(everyone speaks French) – Bye!- Okay.

I can't keep up with Jess.

She moves fast, man.

Next stop, we have had chocolate.

What are we having now, Jess? – [Jess] We're gonna go have croissant.

– Croissant, whoo, it'swarm in Paris today.

Next stop, the croissant.

We have a place here that has won numerousawards for their croissant.

I love this facade behind me.

Jess has gone in to get it and tell you all about the tradition and thehistory of the croissant.

Okay, so we're gonna eatour croissant in a moment.

Jess, how many croissant do you have a week living here in Paris? – Probably twice a week— Twice a week.

– Around about.

– Would that be typical? – Yeah, I think, wedon't eat them every day.

French people are skinny.

How can they eat them every day? – That's true, that's true.

(Jess laughs) So, but if you're nothaving them every day, (bell rings)when would you have them? – It's a nice, comforting breakfast, so when you've been out latethe night before, for example, you know you've got a big day ahead.

I had one this morning, actually.

– Okay–(Jess laughs) Before a big day of filming.

Okay, croissant time.

There's a word that I keepseeing, Jess, all over Paris, and it's (speaks French), whichis (speaks French), right? – Exactly.

– And why, why that word? – (speaks French) is a clue to the provenance of the croissant.

(bag crunches)(angelic singing) So, the croissant (laughs) was actually brought over by a Viennese chef called August Zang in the 1830s.

– Okay.

– And he had a littlecrescent-shaped bread– – Yeah.

– That they used to eat for breakfast in Vienna.

– Wow, and so before the 1830s, nobody was eating croissants– – Uh-uh, no.

– In France.

So it's practically modern food.

– Yeah, it's brand new.

(laughs) – Exactly, there you go.

All right, let's try them.

How does one know a good croissant, Jess? – A good croissant is many, many layers.

So what you want is allthese ruffles on the inside, you want them to be almost imperceptible, and you want it to be abit doughy, a bit chewy– (crunches croissant)And a bit buttery, a bit delicious.

– Mmm, oh yeah, you can taste the butter.

There's the crunch on the outside, doughiness on the inside.

(crunches croissant) All right, we haveanother surprise, as well.

We didn't just get a croissant.

Jess bought something else.

Okay, so we've had our croissant and now we're having the other thing.

So pain au chocolat, which is this, which is croissant-like on the outside, but chocolate in the middle.

Perfectly valid as a breakfastinstead of a croissant? – Absolutely, absolutely.

– Okay.

– And often, you get to the counter and you realize you really need chocolate.

– Mmm, I know, oh my God.

(Jess laughs) – Yeah.

– When you're having breakfast here in Paris, where can we get these? Any corner café, or— You can get them in the corner café, but usually, they're overpriced, so I would get them straightfrom the (speaks French), from the bakery.

– Okay.

– And you can smell a good bakery, you can smell it from streets away.

– Follow your nose.

– Follow your nose, yeah.

And a good little tip?- Yeah.

– If it says “boulangerie” on the outside, it means they're baking on the premises.

– And so a good idea is to get there, then maybe have coffeeback at your apartment, if you're renting apartment— Yeah, grab a coffee somewhere and then graba croissant somewhere.

You're on the go.

In France, breakfast isn't a big deal.

You just grab it as you're on your way to work.

– All right, I'm full, but stop number four coming up.

So, coffee's a hugepart of French culture.

How many cups of coffee do you have a day in your life in Paris? – Well, you have one in themorning, one after lunch, and then maybe if you'rehardcore, one after dinner, too.

– Okay, so two, maybe three.

And if you go into a café, you just (speaks French), correct?- (speaks French) is an espresso.

– If you want a long one? (both speak French)- Made longer.

(speaks French) (James speaks French) – This place is incredible.

So tell us, where are we, Jess? – So, we're at Maison Buly and Maison Buly are veryfamous for their soaps, so they in every fancyrestaurant you go to.

If you have some very fancy friends, they'll have Maison Bulysoaps in their dispensers with their name engraved on it, the name of the person engraved on it, and they make their own differentscents, different flavors, and then they also havethe original coffee shop is in Saint Germain, andthis is in the same style, and they have a list of alltheir illustrious clients, former clients, sothey've got Édouard Manet, the painter, of course.

– Manet, the painter.

– And everything's made (knocks on counter)out of marble and everything is just totally beautiful.

– It's an incredible place.

I feel guilty being here for some reason.

(Jess laughs) Catholic guilt.

– This is my every day, James.

– Yeah, exactly.

Life in Paris.

So, bread is such an importantpart of the French diet, right, Jess?- Yeah.

– We're eating bread constantly here.

– All day long.

– All day long, so we're gonna go and check out a place that is famous for its bread that we actually visit on our tour to learn about French bread, but not French bread as youthink of the word, or words.

All will be revealed.

So obviously, when you're in Paris, bread is such a huge partof your experience here and this is the placewe come to on our tour to learn about bread and it's fascinating.

So, where are we, Jess?- We're at Chez Poilane, and they are famous for making bread, but they're famous for makingthese big, round loaves.

So they didn't change when baguettes became little bit more everywhere.

– Everywhere.

– They stuck to their guns, stuck to their traditions of making these big, round loaves of bread.

– Because that's not something I realized and we see them behind us, these big round, where's my hand– (bell dings)There, above Jess' head, because thebaguette is a pretty recent– – Yeah, ever since the 1920s, people been eating baguettes– – And when we talk about— Every day.

– Baguettes, we talk aboutthose long French loaf.

So before the 1920s, nobody waseating long sticks of bread.

– No.

– They were eating the round loaves.

– Yeah.

– And these guys have kept the tradition alive.

– Exactly.

– So what's really interestingis how the baguette, the French loaf as we know it, came in in the 1920s or 30s and I have read one reason for that, which Jess has told me is not true, so it's a total urban legend, was because the big round loaves you had to cut with a knife, but with a baguette, you can just rip it off, so it's much easier, but we don't think that's true, right? – There's no evidenceto support that claim.

– A true professional, there's no evidence to supportthat claim, but before then, everyone was eating this.

Let's try this bread.

This would be great withsome delicious French butter.

We don't have any with us now.

– Oh, yeah.

– Okay, we've had our bread, we've learned about such acritical part of French cuisine.

Jess, time to move on?- Yeah.

– Time to move on, more things that you have to eat in Paris.

Let's go.

– Let's go.

– Okay, next we're gonna have something that's such a typical foodfrom the North of France, right, galette.

– Yes, from Brittany.

– From Brittany.

You can have crepe, which is sweet.

Galette are the savory ones, and we're going to this place.

– [Jess] (speaks French)means yum yum in French.

– I love it, so it's (speaksFrench) is like Alain's house, (speaks French) yum yum.

This is a place we go to on our tour and we have this mostincredible, very simple, but most unbelievable galettethat I dream about, and– (Jess laughs)This place is super rustic, super simple, and theseguys are pros and famous.

Let's go inside.

(everyone speaks French) All right, look at this guy.

This is just a big hunk of buckwheat, which is what it's madewith, and butter, right? And this is from Normandy, correct, from the North? – Brittany!- Brittany, sorry.

Sorry Normans and Brittons.

Brittons?- Yeah, exactly.

– Sorry about that, from Brittany.

Oh my God.

The buckwheat has this reallydense, it's almost like a dark flour flavor.

– Yeah, it's also got black flours on top of the— Oh, really? – Black wheat.

– Okay.

And then the saltiness of the butter.

Jess told me that, if you see how muchbutter they put on this, it's criminal how muchbutter they put on this.

– Yeah, they really do.

– And it becomes crispy on the outside, and the butter melts, and there's sweetnessfrom the butter, as well.

– [Jess] Yeah, and I'mgoing have some more.

– Mmm, oh my God.

We must move on, though.

We must go.

(everyone speaks French) (Jess laughs)- So Jess, pastis.

Now, I know this is something from Marseille, right, from the South, and so it's not necessarilyclassically Paris, but I love it.

What is it and when do we drink it? – So it's an anise, orlicorice-flavored apéritif.

We mix it with water, you mix it with ice and a little bit of water.

(spoon jingles) (laughs) And we generallydrink it for apéritif.

– Pastis, oh my God, I love it.

It reminds me of the cellardays of life in France.

(both speak French) Yeah, we're in this really classic bar whose name I can't quitepronounce, what is it? – Petit fer a Cheval.

– Le Petit fer a Cheval.

Pastis, you can get it anywhere? – Yeah, you can get itin any bar or any tabac.

You wouldn't reallyget it in restaurants– – Oh, okay.

– But you'd get it in bars.

– Okay.

(both speak French) – Okay, so there's two things that are so important in French cuisine that you've got to try in Paris, and that's cheese and cured meats– – Yes.

– Right Jess? And that's where we're going next.

– Absolutely.

– This was one of my favorite stops on our tour here.

I love cheese, my God.

Actually, Yoli is a huge cheese fiend.

She's not here–(sad piano music) But we'll be eating it in her honor, and cured meat (speaks French), right? – [Jess] Yeah, exactly, (speaksFrench) from the Auvergne.

– [James] (speaks French)from the Auvergne.

It just sounds amazing.

So meat and cheese time inthis almost 100-year-old shop.

Okay, so here we arein the (speaks French).

What's this placecalled, it's like a deli, right Jess?- Yeah, exactly.

It's called A La Ville deRodez, and Rodez is a town in the Auvergne region of France, and these guys stock everything from the Auvergne and from Aveyron.

– Okay, and this place hasbeen here for almost 100 years.

Deli in a sense, that 100 years ago, yeah you say it was thereto serve the locals.

And what are we gonna tryhere, you say charcuterie, which is cured meats and, yeah? We're gonna have twotypes of (speaks French) and Dominique is gonna prepareus some cheese, as well.

– Ooh, all right, I'm ready.

I'm not hungry– (Jess laughs)But I am hungry.

That is the paradox of my life.

We have here, Jess has orderedwhat we get on the tour, which is this spread ofcheeses and cured meats.

Jess, do you mind if I start eating? – Go for it.

– And you can tell me about it, each one.

This is a goat's cheese, I believe.

– Yeah, so that's a (speaks French)– – Okay.

– So it's a fresh goat's cheese, aged for about 12 days.

– Goat's cheese is just one of those beautiful things inlife that is so creamy.

It's got a strong, almost gameyflavor to it, goat's cheese.

I love that, oh my God, that is really, really good.

Okay, I'm gonna try this cheese.

– That is a Comté.

– If you've never had Comté, it is just a wonderful cheese.

It's got bite to it, yeah?- Yeah.

– And it's long, the flavor just keepson going in that cheese.

Okay, I'm working my way up to the meats.

What have I got here?- So that is another goat's cheese, actually, just in a different format.

So it's a pressed goat's cheese.

– Ooh, I like that one, though! That is, it's almost buttery, that one.

Mmm, and this last one? – That one is a (speaks French), so it's— A (speaks French)? – Yeah, it's sheep's milkcheese from the Bath country.

– Okay, we're on to the (speaks French), which (speaks French) is, Ithink, to be cured sausage.

– Exactly, so cured sausageis normally 75% meat, 25% fat.

That can vary a little bitto be a bit more fatty, and I would start with this one, James.

– Okay, mmm.

That one reminds me of(speaks French) a little bit– – Aah.

– And I think there's a little bit of crossover, 'cause I think the main spice is pepper.

Is that it?- Yes, yeah, correct.

– Ooh, simple cured meats that have a good amount of fat in them and that have pork, obviously, and have pepper is delicious.

Okay, so this last curedmeat, and what is this one, Jess?- So it's a little bit strong flavor, it's from an area just slightlyto the south of the Auvergne called the Aveyron region.

– Okay, Aveyron.

Man, I wish I was better at French.

Look at these big peppercornsin there, if you can see that.

Mmm, there's almost a bit of heat there from the quantity— Yeah.

Of the peppercorns.

That is really, reallygood, that's delicious.

So, would we eat the cured meats in bread or just on their own? How do people eat them here in France? – You can eat them in a sandwich, but it's a bit rarer to do so.

We normally eat them as apéritif.

– Okay.

– So apéritif is this period just before dinner where youhave a little glass of wine and you have some curedmeats, maybe a bit of cheese.

– So we know French food isknown for being really rich, and Jess just found something that I think is the richestthing I've ever seen.

Why don't you show it to us? – Quail stuffed with foie gras.

– That is insane.

Would you just heat thatup in a pot or something? – Yeah.

– I think I'm gonna faint.

(Jess laughs)We need to get to the next stop, we need to keep eating.

Otherwise, I'm gonna fall over.

(Jess laughs)Let's go.

(everyone speaks French) Okay, and this place is called– – Les Philosophes.

– Les Philosophes.

We come here on the tour, and I love this, it's got the waiters andtheir black waistcoats.

It's got all the people sitting outside.

It's just a wonderful place with a wonderful story behind it.

– Yeah.

– Ready, let's go in.

Okay Jess, so tell us where weare, Les Philosophes, right? – So, Les Philosophes is a bistro.

It's a (speaks French), it's somewhere that youcan get a quick lunch, and they have a (speaks French).

– Okay, and (speaks French), I've seen that word.

It looks like formula.

Is that a fixed price menu, or what is that?- Exactly.

So it's (speaks French), so appetizer-entree, or (speaks French), whichis entree and dessert, or all three for a fixed price.

– And the bistro are great places to get classic French dishes.

We're gonna try French onion soup, we're gonna try steak tartare, and those will always, are they the staples that they'll have? – Yeah, they'll have that on the menu, and then they'll alsohave a dish of the day, a (speaks French).

– Okay, that you could just get on its own.

– Yeah.

– And so Les Philosophes, why have you brought me hereto this particular bistro? Why have you included this on our tour that we have here in Paris? – So I love the owner, he's amazing.

He sources all his ownproduce, from a 100-mile radius from his hometown in the South of France, and everything is made from scratch.

– [James] And so they sell a lot of French onion soup here, right? – [Jess] Yeah, they go through200 kilos of onions a week.

– Wow okay, well we're aboutto eat a small portion of that.

Okay, so we're gonna trythe steak tartare first.

Now, tell us a little bit about it, Jess.

– So yeah, you'd eat itmore in the summer normally, and it's about the quality of the meat.

So if your meat is good quality, then you can eat it raw.

– Yeah right, so and it shows that this place has great quality meat.

If it's summer and you'refeeling like some raw meat, then Paris is your place.

Steak tartare, let's get in there.

– That's quite a big bit.

– That's right.

All right, my turn, I'm going in.

(utensils clink against plate)Ooh, yeah.

Guys, Les Philosophes for steak tartare.

– Yeah, I need some of that.

(utensils clink against plate) – Really, really, really good, and when steak tartareis good, it's light.

It's not a heavy dish thatyou would think raw meat? But no, it's light, itdoesn't leave you loaded down.

– It's perfect for summer.

– Yeah.

– Okay so next dish, French onion soup.

This looks phenomenal, thisone we've got in front of us.

– And it's all the things you want.

It's cheesy, it's bread-y, the bread soaks up thebroth like a sponge.

It's not too heavy onmeat, we use a beef broth.

– This is a hard dish to eat, so when you're eating it, how do you deal with all this cheese? – Well, you cannot be elegant when you eat French onionsoup, but we can try.

And so you would wrap the cheese around your spoon with your fork.

– Okay, and then wrap it upand put it in your mouth.

– Exactly.

– Okay, so I'm gonna try and eatit how Jess explained.

It looks complicated.

As you say, there's noway to do this elegantly.

Here we go.

– And then wrap it around, there you go, with your fork.

You're getting it.

– Oh my God, I've got cheese, I've got soup, I've gotonion, I've got bread.

Mmm, yeah, it's like thetaste of home, I guess, if you were French.

It's just so umami, it's so rich.

Comté, oh my God, thatcheese we had, here we go.

It is hard to eat, I feel like I'm– – [Jess] There you go, you're getting it.

– Oh shit, I think I just stained you.

(Jess laughs) – (laughs) I hope you cando better than me, people.

– [Jess] Did you get any, James? – Mmm, all right.

(Jess laughs) Whoo, I'm sweating French food right now, which is good, I'mhappy, let's keep eating.

Okay, so we're in the Jewish quarter and we're having a dish here, or a food, that you wouldn't thinkof as a typical thing to eat in Paris, or even in France.

What is it, Jess?- It's falafel.

– [James] And why are we having falafel? – [Jess] Well, 'causethis is the Jewish quarter and these guys are makingthe most amazing falafel with an Israeli recipe.

– Okay, and I remember when I was in Paris about 10, 15 years ago with a friend.

He was like, “We gotta goto this famous falafel place “that is just out of this world.

” It just shows theinfluences in Parisian food are not just steak tartareand French onion soup.

It's a lot broader than that.

(dramatic keyboard sound) So what's in this thing, Jess? – So it's chickpea, sesame, parsley, a little bit of cumin seed, coriander, or cilantro, and there's a little bit ofbread in this recipe, as well.

– Mmm, it's creamy, it'sjust perfectly in balance.

I've had a lot of falafel in my life, usually really late atnight after a few beers– – Yeah.

– And it's usually fine, but this has got complexity to it.

– Yeah.

– This is yummy.


– And I know there's other places around here.

Why is this the best falafel? – Well, it's thecrustiness of the outside, it's the stickiness, the texture, the softness of the interior, and also recommended by Lenny Kravitz.

♪ Yeah ♪ – So when would somebodycome and eat this? Is this lunch, is this– – Yeah, so it's lunch, it's a cheap lunch.

You can get huge, falafel-filled pita bread, and be aware that theJewish quarter is closed on Friday night and Saturday, so you— The Shabbat, right? – Yeah exactly, so you wouldreally come to this area on Sunday morning.

– Okay, Sunday morning.

Come here and if you're gonna get falafel, L'As du Fallafel.

Whoo, the sun is beating down on us.

How you feeling?- I'm thirsty! – Thirsty, I'm thirsty, too.

Last taste and we're crossing the river.

We're crossing liquid, so a glaring omission–(Jess laughs) – So far is liquid, wine!- Wine! – French wine, we have totry French wine in Paris, so we're gonna go to thisgreat, amazing little place.

What's the name of the guy who runs it? – Harvey.

– Harvey, Harvey is a genius.

He knows all about wine.

He's on the other side of the river.

– He's a bit of a character.

– He's a bit of a character.

All right, you ready, thirsty? – I'm ready.

– Let's drink wine.

Harvey, nice to meet you.

– Me too.

(James laughs) – So Harvey runs this shop, this wine shop, L'Etiquette, and how long have you been herein this beautiful location? – [Harvey] Seven, seven years.

Seven years and something, and a month.

– Seven years and a month.

– Yeah, yeah, three days, yep.

And seven hours.

– And seven hours, and the minutes are counting, and what is yourphilosophy of French wine? – [Harvey] We do small producers trying to find (mumbles)superstars, young kids.

We do organic, biodynamic, and sulfite-free wines.

– So less headaches— Less violence for your buddy, for your head, for yeah.

– [James] And how do youchoose the wine that's here? – [Harvey] I go to wine fests.

Now most of the time, people call me.

– Okay.

– They call (mumbles), they check who's the, can I find the lunaticdoing natural wines? – Are you the lunatic doing natural wines? – This is what people say.

It's okay, it's okay, I deal with it.

– So, if you want to drink natural wine, if you want to learn aboutwonderful wine in France, L'Etiquette, Harvey is here.

Obviously, Harvey speaks English.

He can help explain to you philosophy.

We come here on our tourand we drink wine downstairs and I don't know, Jess.

Should we drink some wine? Should we get some tips about wine? – Sure.

– Let's do it, all right.

Time to drink a little glass of wine.

I feel like we shouldgive everybody a few tips for how to enjoy wine in Paris.

– Yeah, so I think my main tipsfor drinking wine in Paris, get out of your comfort zone.

Don't go for the Bordeaux, don't go for the Burgundy wines that you maybe know orhave heard of before, but try some great varieties, try some regions outsideof your comfort zone.

So the Beaujolais is an amazing region doing some amazing things.

Alsace, equally, one of the regions that has the mostproduction of natural wine which doesn't export that much, so get out of your comfort zoneand try something different.

– Amazing.

(wine glasses clink) It tastes natural.

It's not heady, it's lighter.

Mmm, I could drink that all day.

You don't even get drunk on this stuff.

– No, you get happy.

(laughs) – Exactly, okay, so tip number two, I don't know, what would you say, Jess? – So, when you're orderinga glass of wine in a bar, in a restaurant, in a wine bar, ask for flavors, go with your palate.

Don't go with great varieties or regions, 'cause they can surprise you.

So talk about, I want something fresh, I want something light, I want something fruity, I want something heavy, I wantsomething full of tannins, and the waiter, the server will be able to direct you to a— And you might discover a region that you didn't know, or— Totally.

– Yeah, and I feel like, Harvey, do you have a tip for us? Tip number three?- Don't go to the supermarket.

Don't go to the grocery store, unless it's to an organic, and don't go to the bigchains that you find in every corner of Paris.

– So, Harvey has told usavoid the supermarkets.

Find those little shopslike L'Etiquette here that are serving from small producers that will be happy to havea conversation with you about their wine andHarvey speaks English, so you can come, you cantalk about small producers and you can discover.

And I think that's what it's about.

Wine is about discovering, not being afraid, and I liked your tips there.

– Yeah, exactly.

But the more you learn about wine, the more you know you don't know, so if you come to a small shop like this, then you know there's amillion things to learn.

– Guys, come to Paris.

– We'd love to have you on our Ultimate Paris Food Tour.

– And until then, (both speaking French) (wine glasses clink)Jess, thank you for showing me around.

– Pleasure.

– Time to drink more wine.

(Jess speaks French).