0:00:04 > 0:00:06'My name is Rachel Khoo.
0:00:06 > 0:00:09'I'm a food writer and a cook.'
0:00:10 > 0:00:11Wow!
0:00:11 > 0:00:14'My passion is for French food cooked simply,
0:00:14 > 0:00:16'the way Parisians do at home.'
0:00:17 > 0:00:21I think there's still this kind of cliche of French food,
0:00:21 > 0:00:24where you think it's complicated.
0:00:24 > 0:00:26My cooking is no fuss,
0:00:26 > 0:00:27just enjoyable.
0:00:27 > 0:00:30Ooh, there's a little bit left. I'm going to have that.
0:00:30 > 0:00:32Yum! I LOVE cheese.
0:00:32 > 0:00:34'After training here as a chef,
0:00:34 > 0:00:38'I opened the smallest restaurant in Paris in my tiny flat.'
0:00:38 > 0:00:40- Hey!- Hello!
0:00:40 > 0:00:43Somebody said to me it's harder to get a reservation
0:00:43 > 0:00:46at my place than it is for El Bulli.
0:00:46 > 0:00:48And I was like, "OK!"
0:00:48 > 0:00:50Superbe!
0:00:50 > 0:00:52Fantastic! Really.
0:00:52 > 0:00:53'In this series,
0:00:53 > 0:00:56'I'm going to take the fear out of French cooking.'
0:00:56 > 0:00:59- "Poir"?- Poire!- Poire!
0:00:59 > 0:01:01'Tonight, on the menu,
0:01:01 > 0:01:04'a soup with a special place in my heart...'
0:01:04 > 0:01:06Homage to my grandma.
0:01:06 > 0:01:09'..A forgotten classic to impress your friends...'
0:01:09 > 0:01:11Forget the creme brulee. Forget the creme caramel.
0:01:11 > 0:01:14THIS is the dessert you want to be eating!
0:01:14 > 0:01:17'..And the ultimate Parisian party food.'
0:01:17 > 0:01:19I'm going to have more.
0:01:19 > 0:01:21'This is French food,
0:01:21 > 0:01:24'the way the Parisians cook and eat it.'
0:01:24 > 0:01:26C'est tout. That's it.
0:01:36 > 0:01:40'The beauty of living in Paris is that every day,
0:01:40 > 0:01:44'you get to choose from the best produce that France has to offer...'
0:01:44 > 0:01:46Merci beaucoup, Madame.
0:01:46 > 0:01:48'..From the freshest fish from Brittany
0:01:48 > 0:01:50'to the ripest fruit of the Mediterranean.
0:01:52 > 0:01:57'But some of the best veg is actually grown right here in Paris.'
0:01:57 > 0:01:58- Bonjour.- Bonjour.
0:02:00 > 0:02:03'For my first recipe, I've come to see Joel Thiebaut.'
0:02:03 > 0:02:06Joel is, like, the king of vegetables in Paris.
0:02:06 > 0:02:07Well, I think he is!
0:02:07 > 0:02:09'He grows over 1,500 varieties of vegetables
0:02:09 > 0:02:12'just five miles from the Eiffel Tower.'
0:02:13 > 0:02:14HE SPEAKS FRENCH
0:02:20 > 0:02:23'The heat of the city creates near-perfect growing conditions,
0:02:23 > 0:02:26'so Joel can produce this huge variety of veg...'
0:02:26 > 0:02:27Wow!
0:02:27 > 0:02:30'..Like this stunning purple carrot.
0:02:30 > 0:02:32'But I'm after something else.'
0:02:32 > 0:02:33THEY SPEAK FRENCH
0:02:40 > 0:02:43'So, this is the old variety, Crapaudine...'
0:02:43 > 0:02:46and the name comes from because the skin is kind of wrinkly.
0:02:46 > 0:02:48Like a toad.
0:02:48 > 0:02:49'It might look a bit rough,
0:02:49 > 0:02:51'but combined with other amazing ingredients,
0:02:51 > 0:02:54'it will bring my first recipe alive.'
0:02:54 > 0:02:56- Voici.- Merci beaucoup.
0:03:01 > 0:03:02Salads are not just for sides.
0:03:02 > 0:03:04They're for main courses as well.
0:03:04 > 0:03:07And I've got a fantastic lentil salad
0:03:07 > 0:03:11with beetroot, goat's cheese and a delicious dill vinaigrette.
0:03:13 > 0:03:16The portion I'm making could serve four people as a starter.
0:03:18 > 0:03:22I'm using puy lentils, the best in France.
0:03:22 > 0:03:24Although a bit expensive, they're worth it
0:03:24 > 0:03:27as they hold their shape better than green lentils, which is crucial
0:03:27 > 0:03:29for the texture of my delicious salad.
0:03:29 > 0:03:32These lentils are actually called "poor man's caviar".
0:03:32 > 0:03:34They do look a bit like caviar.
0:03:34 > 0:03:37And they taste really delicious.
0:03:37 > 0:03:39OK. In the pot.
0:03:39 > 0:03:41Throw them all in there.
0:03:42 > 0:03:45Cover the lentils with at least double their volume of cold water
0:03:45 > 0:03:47and slowly bring to the boil.
0:03:47 > 0:03:50Reason why you want to use cold water
0:03:50 > 0:03:51is because you'll get an even cook.
0:03:51 > 0:03:54If you added boiling hot water straight away,
0:03:54 > 0:03:58your lentils would cook on the outside and they'd go mushy on the outside,
0:03:58 > 0:04:00and wouldn't be cooked in the centre.
0:04:02 > 0:04:04I need to flavour the water with thyme,
0:04:04 > 0:04:07a bay leaf and a teaspoon of salt.
0:04:07 > 0:04:09Probably take 15 minutes to cook.
0:04:09 > 0:04:13What I do is at the 12 minute mark, I have a little taste
0:04:13 > 0:04:15and see if they're done already.
0:04:16 > 0:04:17Next, my delicate vinaigrette.
0:04:17 > 0:04:19Got this lovely dill.
0:04:21 > 0:04:22I think people overlook dill.
0:04:22 > 0:04:25They always think you've got to put it with fish.
0:04:25 > 0:04:28And actually, it works well with a lot of other dishes.
0:04:28 > 0:04:31Dill's subtle aniseed flavour works beautifully with cabbage
0:04:31 > 0:04:34or in a warm potato salad.
0:04:34 > 0:04:36Sunflower oil. Two tablespoons.
0:04:36 > 0:04:40White wine vinegar. Two tablespoons.
0:04:41 > 0:04:44Finally, add a pinch of sugar and salt.
0:04:44 > 0:04:47All you need to do now is blend it.
0:04:47 > 0:04:49We're going to make, like, a dill smoothie here.
0:04:52 > 0:04:53If you don't want to use dill,
0:04:53 > 0:04:56parsley or fresh basil will work just as well.
0:05:04 > 0:05:06Mmm. Always have a taste when you make a vinaigrette.
0:05:06 > 0:05:09If it needs a little bit more salt or a bit more sugar.
0:05:09 > 0:05:11But that seems pretty good for me.
0:05:13 > 0:05:15Now, for that Crapaudine beetroot,
0:05:15 > 0:05:18which I've already roasted for 45 minutes.
0:05:18 > 0:05:19It has a particularly sweet taste.
0:05:19 > 0:05:23But obviously, if you can't find this type of beetroot,
0:05:23 > 0:05:24regular cooked beetroot is fine.
0:05:24 > 0:05:26If you're not a fan of beetroot,
0:05:26 > 0:05:30roasted butternut squash or pumpkin would be ideal substitutes.
0:05:30 > 0:05:33Once you've scraped the beetroot skin off,
0:05:33 > 0:05:37give it a rinse, as you don't want any tough skin in your salad.
0:05:37 > 0:05:41I'm going to thinly slice my beetroot.
0:05:41 > 0:05:42Use my favourite tool, my mandolin.
0:05:42 > 0:05:46If you don't have one of these, sharp knife will do the same job.
0:05:51 > 0:05:53So, you're looking for something like this.
0:05:53 > 0:05:55So, you can almost see through it.
0:05:57 > 0:05:59Let's have a look at our lentils.
0:06:03 > 0:06:06Mmm. They are done. Should still have a bit of a bite to it.
0:06:06 > 0:06:09I'm going to rinse them under some cold water,
0:06:09 > 0:06:13just to stop them from cooking any further.
0:06:13 > 0:06:16Fish out the bay leaf and the thyme.
0:06:16 > 0:06:17Don't need that any more.
0:06:17 > 0:06:19Now, all you need to do is plate up.
0:06:23 > 0:06:25Grab some of your lentils.
0:06:25 > 0:06:28Already looking VERY delicious.
0:06:30 > 0:06:34Already, you can see how the lovely deep red of the beetroot
0:06:34 > 0:06:37goes very well with the dark green from the lentils.
0:06:37 > 0:06:38Cheese.
0:06:38 > 0:06:41I'm using a kind of fresh goat's cheese.
0:06:41 > 0:06:43It's quite mild.
0:06:43 > 0:06:44You don't have to use goat's cheese.
0:06:44 > 0:06:46You could use a mozzarella if you wanted to.
0:06:46 > 0:06:49Obviously, it doesn't have the same flavour, but it would work well.
0:06:49 > 0:06:53Or, if you want something a bit saltier, feta.
0:06:53 > 0:06:56That works well, too. You want to crumble it on top.
0:06:56 > 0:06:59Don't forget your lovely vinaigrette.
0:06:59 > 0:07:02Got that bright green colour. Just brings it all to life.
0:07:02 > 0:07:04And finish off with a sprinkling of salt
0:07:04 > 0:07:06and a bit of black pepper.
0:07:06 > 0:07:10And there's your beautiful lentil salad
0:07:10 > 0:07:13with the bright red sweet beetroot,
0:07:13 > 0:07:15creamy goat's cheese
0:07:15 > 0:07:19and a really sharp, zingy kind of dill vinaigrette.
0:07:22 > 0:07:25In my restaurant, this beautiful salad was a hit,
0:07:25 > 0:07:27even with the most hardened meat lovers.
0:07:39 > 0:07:42Moving to Paris changed my life.
0:07:47 > 0:07:49Tres superbes fromage!
0:07:49 > 0:07:51'When I came here six years ago,
0:07:51 > 0:07:53'I couldn't even speak French.'
0:07:53 > 0:07:56- Comme c'est le dessert, clafoutis? - Oui. Alors...
0:07:56 > 0:07:58This city is overflowing with food,
0:07:58 > 0:08:00but it's also crammed with people.
0:08:00 > 0:08:04Four times as many per square kilometre than in London.
0:08:04 > 0:08:08No wonder so many of us live in tiny flats.
0:08:08 > 0:08:12So I've had to change the way I cook because of my petit kitchen.
0:08:12 > 0:08:16No space and I just go, "whaaaa-ah!"
0:08:19 > 0:08:22My tiny oven...
0:08:22 > 0:08:24tries to limit my ambition.
0:08:24 > 0:08:28It's not very big, but I can fit a mini chicken in here.
0:08:29 > 0:08:31Yeah, mini chicken.
0:08:31 > 0:08:34A cake fits in all right,
0:08:34 > 0:08:36but big roast is not on the menu.
0:08:36 > 0:08:40This is just jam-packed with more ingredients - my Madeleine tin,
0:08:40 > 0:08:44which I bought and then realised it doesn't fit in my oven.
0:08:44 > 0:08:46'And my fridge is overworked.'
0:08:46 > 0:08:50I've got my fridge in the bottom, the freezer compartment is broken,
0:08:50 > 0:08:55so if I ever buy ice cream, I have to eat all the ice cream in one go.
0:08:55 > 0:08:58It's like any relationship, you have good times and bad times.
0:08:58 > 0:09:03'I've learnt to simplify the cooking process without skimping on taste.'
0:09:06 > 0:09:09But even in this tiny kitchen,
0:09:09 > 0:09:13I could still make a dish that has very special memories for me.
0:09:16 > 0:09:19When I first moved to Paris, I didn't know anybody
0:09:19 > 0:09:21and sometimes I'd feel a bit lonely
0:09:21 > 0:09:23and I'd want something comforting,
0:09:23 > 0:09:25and I would make this chicken dumpling soup,
0:09:25 > 0:09:29like my grandma in Austria used to make for me when I was little.
0:09:29 > 0:09:32I'm going to start off with my chicken stock.
0:09:33 > 0:09:37I'm using home-made but you could always use a good quality stock cube.
0:09:37 > 0:09:39Just don't tell the Parisians!
0:09:41 > 0:09:42That goes on there.
0:09:42 > 0:09:44I'm going to peel two carrots.
0:09:44 > 0:09:49While my carrots flavour the stock, it's on to the dumplings.
0:09:49 > 0:09:52I'm using a traditional French shape for dumplings,
0:09:52 > 0:09:54which they call "quenelle."
0:09:54 > 0:09:56You need five slices of white bread,
0:09:56 > 0:10:00cut the crusts off cos they don't taste nice in your dumplings.
0:10:00 > 0:10:02If you really wanted to,
0:10:02 > 0:10:06you could use...whole wheat bread,
0:10:06 > 0:10:09but I wouldn't, actually, because what's nice about this recipe -
0:10:09 > 0:10:11by using white bread -
0:10:11 > 0:10:13is your dumplings are really light.
0:10:13 > 0:10:18Add your bread to a blender along with 200 grams of chicken breast,
0:10:18 > 0:10:21one whole egg and one egg yolk.
0:10:21 > 0:10:24100 millilitres of single cream,
0:10:24 > 0:10:26nutmeg for seasoning.
0:10:27 > 0:10:29This is real home-cooking.
0:10:29 > 0:10:34I mean, you're very unlikely to see...quenelle in a restaurant,
0:10:34 > 0:10:37and if they do quenelle, they tend to be baked
0:10:37 > 0:10:41and quite heavy with a rich, kind of, white sauce,
0:10:41 > 0:10:45whereas this is actually quite light cos you're having it in a soup.
0:10:45 > 0:10:49It feels really nourishing, it's kind of one of these dishes where,
0:10:49 > 0:10:51if you're feeling poorly, you would have this.
0:10:51 > 0:10:56Add some salt, a good two pinches.
0:10:56 > 0:10:57Black pepper.
0:10:58 > 0:11:02And then... We're going to plug this in.
0:11:02 > 0:11:04If I can find my plug.
0:11:05 > 0:11:08I've like, only got one socket in this apartment.
0:11:08 > 0:11:11Hey! All right.
0:11:15 > 0:11:17You want to blend it until it's a paste.
0:11:21 > 0:11:23Perfect!
0:11:23 > 0:11:26While that's coming to the boil, I'm going to chop up my mushrooms.
0:11:29 > 0:11:32All right, that has come to a boil. I'm going to turn it down.
0:11:36 > 0:11:38To make a quenelle, you have a spoon
0:11:38 > 0:11:41and then you just rock it back and forth.
0:11:41 > 0:11:43Like that.
0:11:43 > 0:11:44Just get a nice shape.
0:11:44 > 0:11:46You don't have to make perfect dumplings,
0:11:46 > 0:11:48this is just a good way of portioning it
0:11:48 > 0:11:51cos you want them roughly the same size so they cook evenly.
0:11:53 > 0:11:55Drop your dumplings into the soup.
0:11:55 > 0:11:58They should be ready in less than five minutes.
0:11:58 > 0:12:02A minute before they're finished, you can throw in the mushrooms.
0:12:02 > 0:12:06I like my mushrooms when they still have a bit of a bite to them.
0:12:06 > 0:12:09All you need now is some chopped parsley.
0:12:09 > 0:12:12The dumplings have risen to the top so you know they're cooked.
0:12:12 > 0:12:15They're kind of trying to come out.
0:12:15 > 0:12:16Crazy!
0:12:16 > 0:12:19And that is ready to eat.
0:12:20 > 0:12:25You could serve these quenelles on their own with a bechamel sauce
0:12:25 > 0:12:27or like the French, with a tomato sauce.
0:12:27 > 0:12:30Mmm, I love the smell of this -
0:12:30 > 0:12:32reminds me of my early days in Paris.
0:12:33 > 0:12:37When I was all on my own! And had no friends!
0:12:38 > 0:12:41Apart from French guys who were trying to chat me up!
0:12:41 > 0:12:43Garnish with a bit of parsley on top.
0:12:43 > 0:12:46A steaming bowl of chicken dumpling soup.
0:12:46 > 0:12:49Homage to my grandma.
0:12:51 > 0:12:52Ah.
0:12:52 > 0:12:57This is my light take on the classic quenelle of the Lyon-Alpes region and I love it!
0:13:07 > 0:13:11Springtime in Paris means socialising,
0:13:11 > 0:13:14so I'm throwing a little drinks party at my friend's house.
0:13:14 > 0:13:18In true Parisian style, you always have to serve food as well.
0:13:18 > 0:13:22But over here, you can't just get away with a bowl of crisps.
0:13:22 > 0:13:26Each week, Stephane travels three hours from Normandy
0:13:26 > 0:13:29to set up his oyster stall for the weekend.
0:13:30 > 0:13:31Bonjour!
0:13:31 > 0:13:33Bonjour, hello.
0:13:33 > 0:13:36I'm having a little aperitif tonight with my friends
0:13:36 > 0:13:38and I want to serve some oysters.
0:13:38 > 0:13:41- OK.- So you're the man to come to.
0:13:41 > 0:13:44Oysters are rated in sizes, zero being the biggest
0:13:44 > 0:13:45and four the smallest,
0:13:45 > 0:13:48but where they're farmed is just as important.
0:13:48 > 0:13:52My friend, the oyster farmer is here, near the Mont Saint-Michel,
0:13:52 > 0:13:53on the west coast.
0:13:53 > 0:13:56- Yes.- The oysters here are a little bit salty.
0:13:56 > 0:13:58- Yeah.- On the east,
0:13:58 > 0:14:00with the rivers and the sweet water,
0:14:00 > 0:14:03they are more meaty and the taste is really different.
0:14:03 > 0:14:05Do you want to have a taste of one of them?
0:14:05 > 0:14:07Yes, I'd love to have a taste.
0:14:07 > 0:14:11I'm going to try the sweeter oysters from the east coast of Normandy.
0:14:11 > 0:14:14It's important to open them well
0:14:14 > 0:14:17because the oyster farmer works during three years
0:14:17 > 0:14:18to get something like that.
0:14:18 > 0:14:22Three years of work, you want to take care when you open the oysters.
0:14:22 > 0:14:24Of course, of course.
0:14:24 > 0:14:27- I saw it in your eyes, you love oysters. - SHE LAUGHS
0:14:27 > 0:14:29Very true, I love oysters.
0:14:33 > 0:14:37At the beginning it's quite salty but at the end it's sweeter.
0:14:37 > 0:14:40- It's what I want to show you. - Yeah, it's very good.
0:14:40 > 0:14:43I think that would be delicious. If you could do one dozen of each.
0:14:43 > 0:14:46- One of each? - That'd be great, thank you.
0:14:48 > 0:14:52- We have got another tradition. - Yeah.- We put one more.
0:14:52 > 0:14:56- Oh, I like that tradition! - Yeah?- Yeah!
0:14:56 > 0:14:58- One for luck.- Yes. - SHE LAUGHS
0:14:59 > 0:15:01Merci!
0:15:03 > 0:15:08Sometimes people ask me the question if I find pearls in my oysters.
0:15:08 > 0:15:12Now I say, "Yes, I've found one!"
0:15:22 > 0:15:24Armed with two dozen oysters,
0:15:24 > 0:15:28I'm off to my friend Benjamin's house to prepare my next recipe.
0:15:28 > 0:15:32Benjamin may have worked in some of the most talked-about restaurants in France
0:15:32 > 0:15:35and helps run one of Paris' biggest food fairs,
0:15:35 > 0:15:38but today he'll be MY sous chef.
0:15:43 > 0:15:46- Parisians love oysters, don't they?- Yeah.
0:15:46 > 0:15:48- You can't go wrong with oysters?- No.
0:15:48 > 0:15:50Oyster purists would frown upon eating anything
0:15:50 > 0:15:52but the oyster itself,
0:15:52 > 0:15:54but I'm going to make three delicious garnishes
0:15:54 > 0:15:56to take the edge off swallowing one.
0:15:58 > 0:15:59My first one is a true classic.
0:15:59 > 0:16:04I'm going to make a traditional mignonette, which is shallot with red wine vinegar.
0:16:04 > 0:16:07First, finely dice your shallots.
0:16:07 > 0:16:09You want it quite fine.
0:16:09 > 0:16:10Yey!
0:16:10 > 0:16:13- You can prepare this in advance, can't you?- Yeah.
0:16:13 > 0:16:15Red wine vinegar with my shallot.
0:16:15 > 0:16:18A couple of tablespoons.
0:16:18 > 0:16:20I might use a little bit of salt in there.
0:16:20 > 0:16:22A pinch of sugar with your mignonette.
0:16:22 > 0:16:24Let it sit for a little while.
0:16:24 > 0:16:26'Benjamin is shucking my oysters.
0:16:26 > 0:16:29'You should do this just before your guests arrive
0:16:29 > 0:16:31'to make sure they remain fresh.'
0:16:31 > 0:16:33You should seriously be careful with oysters.
0:16:33 > 0:16:36If it's open, it's... Just fold it like that.
0:16:36 > 0:16:38It's really important, they have to be alive.
0:16:38 > 0:16:41Yes. The oyster has to be alive.
0:16:41 > 0:16:46'The rule is simple, if the oyster is already open, DO NOT eat it!
0:16:46 > 0:16:50'My second garnish is an apple and Calvados mignonette
0:16:50 > 0:16:53'and is a tribute to where the oysters come from.'
0:16:53 > 0:16:56With this little condiment - I was inspired by Normandy
0:16:56 > 0:16:59because they obviously have a lot of apples.
0:16:59 > 0:17:03You want to chop it into fine little cubes.
0:17:03 > 0:17:06You need a tiny bit of Calvados.
0:17:06 > 0:17:10'But an apple brandy would work just as well.'
0:17:10 > 0:17:11Some cider vinegar.
0:17:11 > 0:17:14It's all about having that acidity.
0:17:14 > 0:17:17It's like, a lot of people have lemons with their oysters.
0:17:17 > 0:17:20The acidity adds some flavour.
0:17:20 > 0:17:22'Add a pinch of salt and leave to stand
0:17:22 > 0:17:25'so the apples can soak up the flavour of the Calvados.'
0:17:25 > 0:17:29- Are you done?- Yeah!- You know what, you could do my watermelon.
0:17:29 > 0:17:32'My sous chef is helping me out with my third garnish,
0:17:32 > 0:17:33'which I'm giving an Asian twist.'
0:17:33 > 0:17:37- What are you using with this? - Watermelon, cucumber.- Yeah.
0:17:37 > 0:17:39And rice vinegar.
0:17:39 > 0:17:40That's fine.
0:17:40 > 0:17:45Oh, my goodness! Your cubes are so much better than my cubes!
0:17:45 > 0:17:48- You could just do my cucumber. - All right, the same?- Look at him go!
0:17:48 > 0:17:50Watch those fingers!
0:17:50 > 0:17:53OK, so put the cucumber in. Go for it.
0:17:53 > 0:17:56- I think the colours look great, don't they?- Yeah.
0:17:56 > 0:17:58'Add two tablespoons of rice vinegar.'
0:17:58 > 0:17:59OK.
0:18:01 > 0:18:04- I think that's quite good, actually. - Yeah. It's perfect.- Yeah, cool.
0:18:04 > 0:18:06Let's put it in our little dishes.
0:18:06 > 0:18:10'You only need about half a teaspoon of the condiments on each oyster,
0:18:10 > 0:18:13'as they should enhance not mask the flavour.
0:18:13 > 0:18:16'Each bowl should be enough for 12 to 15 oysters.'
0:18:16 > 0:18:17OK.
0:18:17 > 0:18:20'All we need now are the guests.'
0:18:20 > 0:18:23DOOR BELL RINGS
0:18:23 > 0:18:25- Hi, how are you? - Hey, how you doing?
0:18:25 > 0:18:28- Whoo!- Great.
0:18:29 > 0:18:31- A little aperitif.- Yes.
0:18:33 > 0:18:34I'm going to have more.
0:18:34 > 0:18:37It's really good, like cucumber and rice vinegar with watermelon
0:18:37 > 0:18:40is just, like, perfect.
0:18:52 > 0:18:57And from hosting a Parisian party to being a guest at one...
0:18:57 > 0:18:58When invited to a dinner party,
0:18:58 > 0:19:01many people will offer to bring a dessert,
0:19:01 > 0:19:05which they'll buy from one of Paris' 1100 patisseries.
0:19:07 > 0:19:10But when I really want to impress my Parisian friends,
0:19:10 > 0:19:14I like to make a dessert you can't buy in the shops
0:19:14 > 0:19:16but looks just as good.
0:19:16 > 0:19:20My next recipe is a bit tricky but I promise you it's worth the effort.
0:19:23 > 0:19:26"Iles flottantes" means floating islands
0:19:26 > 0:19:29and basically, you have this cold sea of creme anglaise
0:19:29 > 0:19:32with a floating, light meringue in the middle.
0:19:32 > 0:19:33We'll need a pot.
0:19:33 > 0:19:36First, the creme anglaise
0:19:36 > 0:19:38or custard as we call it in England.
0:19:38 > 0:19:42This is full-fat milk, it just tastes a lot better.
0:19:42 > 0:19:44Take half a litre of milk, add fresh vanilla.
0:19:44 > 0:19:48We're going to add the pod as well, there's flavour in there.
0:19:48 > 0:19:50OK, Indonesian long pepper.
0:19:50 > 0:19:53It's got this very sweet, kind of peppery smell.
0:19:53 > 0:19:57All you need to do is grate it.
0:19:57 > 0:20:00OK, that's enough.
0:20:01 > 0:20:05'I'm going to add my milk to four egg yolks and 80 grams of sugar.'
0:20:05 > 0:20:07You just want to mix it together.
0:20:09 > 0:20:13Right, so the milk has come to a boil and you can turn it off now.
0:20:15 > 0:20:17You can fish out this vanilla pod,
0:20:17 > 0:20:20give it a little rinse in some cold water.
0:20:22 > 0:20:27Then, put it out to dry, pop it in a bottle of rum.
0:20:27 > 0:20:29Spicy rum!
0:20:29 > 0:20:33OK, we're going to incorporate our milk with our eggs.
0:20:33 > 0:20:36Egg yolk's a little bit sensitive to the heat, so what you do,
0:20:36 > 0:20:40is mix that in slowly and keep on whisking.
0:20:40 > 0:20:44Make sure you get all the vanilla grains.
0:20:44 > 0:20:47'The creme anglaise needs to be the consistency of double cream,
0:20:47 > 0:20:50'so put it back on the hob to thicken it.'
0:20:50 > 0:20:54Keep it on a nice, low heat. Whisk constantly.
0:20:54 > 0:20:59Creme anglaise would make a great accompaniment with apple crumble.
0:20:59 > 0:21:02It's a good one to have in your pocket. "Have in your pocket?"
0:21:02 > 0:21:04You wouldn't have any creme anglaise in you pocket!
0:21:04 > 0:21:06I'm going to switch this off.
0:21:06 > 0:21:10This goes in the fridge till it's well chilled.
0:21:10 > 0:21:12Leave it in the fridge for four hours,
0:21:12 > 0:21:16in the meantime, I can start making my crunchy praline topping.
0:21:19 > 0:21:22Heat 75 grams of sugar and 25 ml of water together
0:21:22 > 0:21:23until they make a syrup.
0:21:23 > 0:21:30The sugar's dissolved and I'm going to add my almond slithers in now.
0:21:30 > 0:21:34You're looking for your mixture to go a golden-brown colour.
0:21:34 > 0:21:37When it gets that dark colour,
0:21:37 > 0:21:39it's time to switch it off.
0:21:39 > 0:21:43While it's still hot, you want to pour it out, onto your baking tray.
0:21:43 > 0:21:47Spread thinly to cool, now time for the meringue.
0:21:47 > 0:21:51I need to weigh my egg whites, grab my scales.
0:21:51 > 0:21:54We need 60 grams...
0:21:55 > 0:21:58Oh, yes! 60 grams!
0:21:58 > 0:22:02I'm going to start off with just half of it in there.
0:22:04 > 0:22:06And add 45 grams of icing sugar.
0:22:06 > 0:22:10I'm making a classic French meringue mixture,
0:22:10 > 0:22:12which will be soft and fluffy.
0:22:13 > 0:22:16Add a pinch of salt...
0:22:18 > 0:22:21..and a couple of drops of lemon juice.
0:22:23 > 0:22:24I'm going to add my egg white.
0:22:24 > 0:22:26In it goes.
0:22:26 > 0:22:29I think that's ready to go!
0:22:29 > 0:22:30Done.
0:22:33 > 0:22:34Perfect.
0:22:35 > 0:22:36So...
0:22:36 > 0:22:39Soft peak, but you should still be able to turn it upside down
0:22:39 > 0:22:42and hold it over your heads!
0:22:44 > 0:22:47That's when you know your meringue's done.
0:22:47 > 0:22:50Finally, you need to cook your meringue in a pan of simmering water.
0:22:50 > 0:22:53All you need to do, is take, like, a spoonful
0:22:53 > 0:22:57and form it into a nice dollop.
0:22:57 > 0:23:00You just want to gently put one in like that.
0:23:00 > 0:23:03OK, the island's puffing up nicely.
0:23:03 > 0:23:05Turn it around.
0:23:05 > 0:23:06'While the other side cooks,
0:23:06 > 0:23:09'it's time to bring all the ingredients together.'
0:23:09 > 0:23:11You need a ladle.
0:23:12 > 0:23:17So a couple of ladles of cold creme anglaise in your glass.
0:23:20 > 0:23:23You just pop it on the top...
0:23:23 > 0:23:25carefully.
0:23:25 > 0:23:29AND finishing touches - our praline.
0:23:29 > 0:23:32You can pop it on your island.
0:23:32 > 0:23:37I love this dessert, it's absolutely one of my favourites.
0:23:37 > 0:23:39Forget the creme brulee, the creme caramel,
0:23:39 > 0:23:42this is the dessert you want to be eating.
0:23:46 > 0:23:47Yum!
0:23:48 > 0:23:52If you want to know more about the recipes in the programme,
0:23:52 > 0:23:53log on to...
0:24:08 > 0:24:12I think there's a cliche about French food being very rich and heavy,
0:24:12 > 0:24:16since living here I've discovered it can be quite the opposite.
0:24:16 > 0:24:19The French are one of the biggest fish eaters in the world.
0:24:19 > 0:24:21Ah, oui! Superb!
0:24:21 > 0:24:25The average Parisian will eat over 35 kilos a year.
0:24:25 > 0:24:28But they don't often eat strong-tasting fish.
0:24:28 > 0:24:30They prefer more delicate flavours.
0:24:30 > 0:24:35So less mackerel and herring and more fish like trout and salmon.
0:24:35 > 0:24:37Merci beaucoup, Madame. Au revoir!
0:24:37 > 0:24:38So, for my final recipe,
0:24:38 > 0:24:42it's the subtle flavours of sole that take centre stage.
0:24:46 > 0:24:49Most people think French cooking is complicated to do,
0:24:49 > 0:24:53this dish is the exact opposite.
0:24:53 > 0:24:55My super-quick supper.
0:24:55 > 0:24:59The key here is the nutty sauce that's going to complement
0:24:59 > 0:25:01the subtle flavour of the fish.
0:25:01 > 0:25:04I've got here a fillet of lemon sole.
0:25:04 > 0:25:10I'm going to grab some plain flour, about one and a half tablespoons.
0:25:10 > 0:25:13A generous pinch of salt - two pinches
0:25:13 > 0:25:15and some black pepper.
0:25:15 > 0:25:21OK. Then just grab your fillet and then you kind of dip it.
0:25:21 > 0:25:25This technique of flouring fish and cooking it gently in oil is called
0:25:25 > 0:25:28"a la meuniere," which means "of the miller's wife"
0:25:28 > 0:25:31because of the flour.
0:25:31 > 0:25:33OK, give it a little pat...
0:25:34 > 0:25:35..to tap it off.
0:25:35 > 0:25:37OK.
0:25:38 > 0:25:39Frying pan.
0:25:39 > 0:25:42I'm going to use a bit of sunflower oil, so...
0:25:43 > 0:25:45That's enough.
0:25:45 > 0:25:47We want to get this nice and hot.
0:25:49 > 0:25:50While that is heating up,
0:25:50 > 0:25:54I'm just going to grab... a bit of parsley.
0:25:54 > 0:25:58Scrunch it up and then just run your knife through it.
0:25:59 > 0:26:02This is flat parsley.
0:26:02 > 0:26:05I always think curly parsley kind of tickles a little bit.
0:26:05 > 0:26:08OK, I think that is getting hot enough.
0:26:08 > 0:26:09So it's ready...
0:26:11 > 0:26:13You can put it in the pan.
0:26:13 > 0:26:17What it should do, it should bubble round the edges.
0:26:17 > 0:26:19Two minutes on each side is fine.
0:26:19 > 0:26:23Sole is a delicate fish, you want to be able to taste the fish,
0:26:23 > 0:26:26that's why you don't need many ingredients.
0:26:26 > 0:26:28Yey! I think we can turn it over now.
0:26:28 > 0:26:30Yey.
0:26:31 > 0:26:35I'm going to cut half a lemon, I'll need that later.
0:26:36 > 0:26:40That's a beautiful brown, golden-brown colour.
0:26:41 > 0:26:42OK.
0:26:43 > 0:26:48And then you're just going to slide it out onto the paper.
0:26:50 > 0:26:53Wrap it up to keep it warm.
0:26:53 > 0:26:56Just wipe off the excess in there.
0:26:56 > 0:26:59Put that on the heat - a nice chunk of butter.
0:26:59 > 0:27:02Now we're going to make our brown butter sauce.
0:27:02 > 0:27:06This is a very quick sauce, so don't go disappearing anywhere,
0:27:06 > 0:27:08otherwise you'll come back
0:27:08 > 0:27:11and you'll have a black butter sauce, instead.
0:27:11 > 0:27:13As the milk solids in the butter cook,
0:27:13 > 0:27:16they give the butter a lovely, nutty colour and taste.
0:27:16 > 0:27:19The French call it "beurre noisette" or hazelnut butter.
0:27:19 > 0:27:22You can actually smell the butter starting to cook
0:27:22 > 0:27:25and it should get this light, toasty flavour.
0:27:25 > 0:27:27OK, so that is done.
0:27:28 > 0:27:31Watch out, I'm going to add the lemon. It's going to...
0:27:34 > 0:27:36..splatter a little bit.
0:27:37 > 0:27:38The lemon goes in.
0:27:38 > 0:27:40Parsley...
0:27:41 > 0:27:43..and then...
0:27:43 > 0:27:46I'm just going to add a good tablespoon of capers.
0:27:46 > 0:27:49Right, that's the sauce done.
0:27:49 > 0:27:51Get a plate,
0:27:51 > 0:27:53unwrap your fish,
0:27:53 > 0:27:57slide the fish on there and put the sauce on top.
0:28:00 > 0:28:03You can finish off with a bit more parsley on top...
0:28:05 > 0:28:08..and a little slice of lemon. That's it - c'est tout.
0:28:10 > 0:28:12That's supper in a couple of minutes.
0:28:12 > 0:28:15Who said French cooking was complicated?
0:28:19 > 0:28:22In next week's final programme...
0:28:22 > 0:28:24I use an unconventional method...
0:28:24 > 0:28:27If you have anger issues, this is what you need to do.
0:28:27 > 0:28:30..for a classic melt-in-the-mouth quiche Lorraine.
0:28:30 > 0:28:31Bonjour!
0:28:31 > 0:28:34I have a go at making the Parisians' favourite snack...
0:28:34 > 0:28:36- Oh!- Aah!
0:28:36 > 0:28:40And I finish with my favourite dish from my little Paris kitchen...
0:28:40 > 0:28:43That looked delicious, my guests are in for a treat!
0:28:43 > 0:28:45..a gorgeous venison Wellington.
0:28:45 > 0:28:47Bon appetit!
0:29:07 > 0:29:10Subtitles by Red Bee Media Ltd