AMAZING GALETTE & CREPES! Lobster Soufflé, Coq Au Vin in PARIS!
Good morning everyone! We are at Marché Mouffetard which is sort of like a morning market And it's just located on this narrow cobblestone lane You can find an assortment of fruits here... You can find anything! You could find sea urchin (Uni), Oysters, Lobsters, Crab...Anything that's seafood related... And there are Cheese shops & souvenir shops... As well as all sorts of miscellaneous stuff...that's a very kind lady right there :D There's even all sorts of restaurants...you've got some bistros, chinese food...vietnamese food... We don't have this back in our country (Malaysia) so it's really interesting to see this kind of setup This place is located slightly further away from the Notre Dame area, I think towards the south? And we're actually heading over to have some brunch right now, we're going to have some crepe And apparently they serve some really good crepe, they're called Au Petit Grec which means...
The little Greek...I think? Anyway, let's head there right now! K guys, we got both a savoury one & a sweet one, I think the sweet one is a crepe & the savoury one is a galette The difference between a crepe & a galette is that crepe is just flour & galette is made with buckwheat flour if I'm not mistaken... So...this is their classic, it's basically Ham, Cheese... you can see the Cheese on the side, & you got Ham in the middle I think there's Egg underneath (No EGGS!), & then you've got Lettuce & Tomatoes... And the other is obviously the failsafe Nutella Banana I'm going to let Quet have this & I'm going to start with this... I think we made a mistake, we shouldn't have bought both at the same time...
Now I need to really speed this up D: So let's go~ K...this is really huge... Ok... I get why this is something that people queue for...
Very simple flavours...but the flavours hit immediately... You get the cheesiness, then the saltiness from the cheese... And you get that ham texture, that ham saltiness...Mmm... And the pancake outside...there's this crispy edges but the middle is still a little chewy...
Now as you take a second bite...the vegetables...they provide that crunchiness to cut back on the heaviness of the cheese... It's a very hearty tasting galette And when it's wrapped up this way it's really very street food feeling... & just look at this guys... Look at this over here... Hear that? That's the crisp...That is the crisp... That's the crisp I'm talking about! K, I'm going to go in for another bite because...it's just so huge... The deeper you go the better it gets! Because all the ingredients are together, mingling with one another...
There's even mushrooms in there, you could taste the mushroom umami I don't remember how much this is...this is like, what? 5 Euros maybe? 5-6 Euros? Delicious...simple...delicious...amazing! Oh...the galette...it's salty...& I can taste...there's definitely a different flavour, it's probably the buckwheat flavour?
Really, really nice...perfect I think, savoury start for the day! Mmm that crispiness... Recommended! We've had another crepe/galette place before...pretty well known chain... This is much better! I'm going to let Quet do the Nutella before it...you know... turns 'bad" (More like cold...)
So quet, here you go~ Quet: I notice this is not as brown as the galette, maybe it's due to the buckwheat of the galette & this is just flour? And the surface isn't as crispy as the galette, it's the softer type...like a pancake Nutella Banana never goes wrong, you could taste the Nutella & also the Banana's sweetness :D The crepe is slightly salty with fragrance of the douge & the texture is slightly chewy & soft! You could see they also give you lots of Banana & Nutella :P Woo~~ So guys, we're going to finish this up... Highly recommended, it's really good for a street food, if you want to eat galette & crepe, this is the place! So...we're going to finish this up & then we're going to do a quick visit to a couple of places...
And then later on we're having dinner...& it's going to be souffle :D So see you guys in a bit! This is the Pantheon of Paris The Pantheon is a historical monument that the French use to...I think...remember & entomb the people they consider as the heroes of France So you have all sorts of well known people...probably some authurs, maybe poets...
Uh...even I think one of the past French presidents? I don't know much about the history & also...personally I don't really have much of an interest to visit this place... (We were passing by :P) You got to pay to enter... So there you go...we'll show you some views of the outside of the Pantheon
There's also an area where you can sit at the side & have your lunch while you marvel at this architecture :) So...that is a really quick 'touch & go' on the Pantheon...on to the next spot! We're now in the Luxembourg Garden & it's a really huge garden It's located right in front of the Luxembourg Palace where the current French senate sits And...because we came during the winter, so obviously all the trees are more or less bald... You don't see much...I believe maybe during the Summer or Spring it'll look way better :D
They've got a lot of statues surrounding this area & each statue has its own description, maybe there's a story behind but it's in French... So you probably got to google translate that :P And right in the middle is sort of like a pond with a fountain & people are sitting around, maybe enjoying a sandwich or something... But it's beginning to rain as you can tell from my wet specs... So yeah...people are actually packing up, today is really not a great day to be filming :(
Anyway we're going to take a quick look around & then we'll head to that dinner~ See you guys in a bit! Alright guys, we're now seated in the restaurant which is called Le Cuisine de Philippe And they're apparently very well known for their souffle & the reason why we're here for dinner is because for us to savour their Lobster Bisque Souffle & Dark Chocolate Souffle...They only serve it for dinner... And I got to say, this is a really quaint, small, little restaurant...it looks very traditional, very home run & as you enter you've got a very interesting painting on the ceiling And they have very interesting paintings hung on their walls... It seems that this restaurant has been operating for a really long time And it does give you that very interesting vibe...
We've been served with their menu & you basically have 2 few choices You either go for a starter with a main dish & a dessert for 45 Euros or if you're not a big eater, just go with a starter with a main dish or a main dish with a dessert for 39 Euros Since we had a pretty heavy brunch today...one of us is going to pick a starter with a main while the other is picking a main & a dessert Alright guys, of course you can never start any French meal without bread & we're served a fresh basket of bread, I believe these are baguettes Let's start by trying out one... This is one of the better ones, immediately you can tell! There's that baguette flour fragrance & I like how the outside is crusty but the inside is soft & chewy! And airy too! Yup! Definitely one of the better ones in Paris for sure! Alright guys, service was really quick! The starter is here, the Lobster Bisque Souffle And it's piping hot! You could see how it jiggles as you turn the plate! Oh my god~ One second, look at this guys... See that? :D K I can't wait, I'm going to just quickly poke my spoon into the Souffle & just dig in... Oh...it's so soft... Okay...Let's go~
It's sort of... You know, it's very air bubbly tasting, very soft, almost cream-like & it just melts dissolves in your mouth the moment you put it in And the lobster flavour is not overly strong...but it's definitely there...you could taste the lobster umami... It's a really savoury souffle, it's my first time having a savoury souffle... It's very interesting The top is toasted, it has got that bouncy & slight chewiness...
The texture almost tastes like a Korean steamed egg, you know, there's this, like, air bubbles within the Korean steamed egg... It's very similar...but on the top, you add that chewy texture! This is what the texture is about! Yup... Somehow that combination...it sort of screws with your mind a little, because you're like, it's a souffle, it should be sweet & this is like, a savoury type
It's...you know, it's salty savoury, it's a really interesting flavour... Okay, I got to say though... As you take bite after bite...after that initial surprise due to the texture... You start noticing a little bit of, like...a shortcoming of the dish... I think the Lobster Bisque...the flavour isn't robust enough... Probably because it's made into a souffle & after you get past that surprising texture it gets a little boring after a while...
But still, I would say it's a very interesting starter dish And I've definitely not had a savoury souffle in my life, this is my first! Alright guys, mains are here...so I got the Coq Au Vin which is a red wine stewed chicken...I believe it's similar to a beef bourguignon except this is chicken? And it comes with a side of mashed potatoes So, let's quickly stir it up & see what it looks like... Let's grab the spoon...& I think on the top here, this is a piece of onion...
& probably some...maybe chives? Let's remove this & look at the chicken underneath...mmm... Look at that sauce...okay, let's grab a bit of that...chicken... together with that sauce... Oh, it's quite a huge piece, okay let's grab this... On to the plate...
Ok, I believe this is a piece of chicken thigh & I have this knife that they provide me with to cut open the chicken So let's go, I can't wait to try this... Ok let's "prep" the chicken (for my stomach) :D Cut it down...oh...nice, very nice~ There we go, this piece right here... The chicken is tender but it has a very nice bite to it! This is a good piece of chicken! The flavours...Okay, I'm going to make a direct comparison to the beef bourguignon from Du Marais, I think it's easier that way... The red wine flavour isn't as strong...there's more acidity to it... And there's a salty savoury flavour to it, but not too salty, it doesn't taste too salty yet...
Let me try to douse a little bit more of that sauce on the chicken Chicken is really good! You could taste the natural flavour of the chicken! You know, it's like, a good beef has a very natural beef flavour...the good type? This chicken has that! Good flavour! Good bite! It doesn't even taste fat to be honest...It's a thigh but it doesn't taste fat... It's tender too! Chicken is done very well! The sauce...I'm not too sure how to feel about it... Because it's my first time having this dish, so I do not know...I'm not going to pretend that I know... But it's very interesting in flavour compared to the beef bourguignon from Du Marais :D Love the chicken... Starting to enjoy the acidity now :D Going to try a bit of that mashed potato...
This is the good type...not the gourmet type but a very good home made type... Pasty, a little graininess within...peppery, butter...simple...delicious! I really enjoy this...this is enjoyable! Quet: Okay my turn, this is my first time having langoustine ravioli It looks very beautiful, there are some vegetables on the top... This is the ravioli...it looks like our chinese dumpling :O
It tastes like our chinese "Sui Kow" but with a firmer dumpling skin It has a nice chew & bounciness to the skin & you could taste the langoustine flavour exploding in your mouth! It has a very robust prawn flavour & the flesh is tender yet has a nice chew They used the langoustine to make the sauce... The sauce tastes of prawn sweetness & is savoury... I don't know what's in the middle, it looks like a tofu? Let's try... It tastes like a tofu... Yeah...the texture is just like a tofu... Soft...airy...and a lot of air bubbles within (Probably a souffle type?)
As usual, vegetables are fresh & sweet with a nice crunch! Okay, dessert is here, this is the moment I've been waiting for...I'm so excited! It's not a bouncy as I expect but nevermind, let us try... Saucy...I could smell the chocolate fragrance... The middle is like a chocolate sauce, it's dark chocolate... The balance between the sweetness & bitterness is very well done Let me try to get the souffle with the hot chocolate...
The souffle texture is very airy, soft & there's a little bit of resistance on the surface... And once you break the surface, the middle has loads of chocolate sauce... I'm not so sure whether they injected chocolate sauce into the middle... Actually, it tastes like a lava cake in a souffle body... After a few bites...it get a little overly sweet, so I do suggest sharing :D
Ok, we'll finish this & see you later for "Plating Time"~ *Pause to Read* WL: And we are actually back in the hotel right now... Because after we finished the dinner at Philippe it was really late & because we were walking home & it's quite a journey so we rushed back... To be safe :3 Anyway, let's start with Au Petit Grec! Absolutely delicious galette & crepe The galette is very hearty, it's a very big portion, I would say very value for money And it's absolutely street food style, very no frills, fresh ingredients... Quet: Everything mixes well... WL: The flavours are very exciting & it's very simple, very non pretentious Absolutely enjoyable when you grab it & it's hot & you're eating it on a cold winter day Oh that...that was one of the greatest feelings of a street food, really!
And of course the crepe is a no brainer...I mean, honestly...Nutella Banana~~ And it's warm! Quet: Never awrong combination~ WL: Yeah, it's never wrong~ And because their crepe & galette have their own flavours as well, I think that's extremely important... I'll really say absolutely recommended, it's a no brainer... You know, if you're around that area...like...EVEN if you're in Notre Dame area, just take that extra 20 minutes walk... And just go & grab a galette & a crepe And with that being said, Au Petit Grec scores a "Half a Plate" on The Gourmet Plate And you can really tell by the queue on a week day, & most of them aren't even tourists... Now, about Philippe...it's a little more complicated compared to Au Petit Grec
So let's go dish by dish, starting with the Lobster Bisque Souffle As I mentioned, it's really a very interesting flavour but I think the issue for us is that after you get past that initial novelty of the idea... It gets boring real quick because the lobster bisque flavour is not very strong... Maybe because it's in a souffle format, so it tends to maybe soften the flavour quite significantly...
So, all in all I would say it's a pretty decent starter & if you've not had savoury souffle before, why not give it a try? Now, the main course, the Coq Au Vin It's my first time having it so I'm going to see it from a first timer perspective It's very interesting because this was slightly different compared to the beef bourguignon that we had at Du Marais This has a more present & forward acidity, less wine taste... But I really loved the chicken, the chicken is done really well...the sweetness of the chicken is so present! WL: And the chicken thigh is very tender...the... Quet: Except the chicken breast... D: WL: Yeah...except the chicken breasts... Unfortunately they were really tough...Ill be honest...it's tough...it's difficult...to eat... But aside from that, eventually I quite enjoyed the sauce but it was more acid heavy So let me know if that is how a Coq Au Vin should taste like or is there a balance in flavours to it? Quet: And the ravioli is probably the star of the night... WL: Yeah, definitely! I agree, hands down!
Quet: The ravioli is cooked very well & has very good texture And the langoustine flavour is very umami And the sauce has very present prawn sweetness & consistency is good too! Not too thick & not too watery! WL: Yeah, I would say the combination of flavours is very harmonious & very bal-- Probably the most balanced & most harmonious dish of the night! For sure! Quet: And also the crunchy vegetables gives you extra bite texture! WL: Yeah...definitely the most enjoyable dish of the night, a very remarkable dish! Quet: And for the dark chocolate souffle, the souffle texture is done pretty well & the chocolate flavour is pretty present WL: I'll say it's a relatively rich chocolate flavour, not the most bitter...but it's rich, because I think they pumped chocolate sauce in the middle... Yeah, so...all in all it's a pretty enjoyable chocolate souffle & if you're a chocolate lover I think you will probably enjoy this And after taking all the dishes into consideration, we will say Philippe scores an "Okay" on The Gourmet Plate So there you have it! I guess that's it for our food vlog for the week! Hope you've enjoyed this food episode, if you did do consider giving us a Thumbs Up! If you've yet to subscribe, do consider subscribing & hit that notification bell button Till we eat again next week! Quet: Bye Bye~ WL: Bye bye, it's actually really late right now...like, nearing 1am? We're going to sleep...Bye~ Quet: Good night!
2022-03-03 22:25
