0:00:04 > 0:00:09My name is Rachel Khoo. I am a food writer and a cook.
0:00:10 > 0:00:12Wow.
0:00:12 > 0:00:16My passion is for French food, cooked simply, the way Parisians do at home.
0:00:17 > 0:00:21I think there is still this kind of cliche of French food,
0:00:21 > 0:00:24where you think it is complicated.
0:00:24 > 0:00:27My cooking is no-fuss, just enjoyable.
0:00:27 > 0:00:32Oh, a little piece left, I'm going to have that. Yum. I love cheese.
0:00:32 > 0:00:37After training here as a chef, I opened the smallest restaurant in Paris in my tiny flat.
0:00:37 > 0:00:39Entrez, entrez.
0:00:40 > 0:00:42Somebody said to me,
0:00:42 > 0:00:46it's harder to get a reservation at 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 > 0:00:56In this series, I'm going to take the fear out of French cooking.
0:00:56 > 0:00:59- Boire?- Boire, yes. Wow.
0:00:59 > 0:01:02Tonight, for my final menu,
0:01:02 > 0:01:05I go cooking crazy... for a French classic.
0:01:05 > 0:01:07I've got crumbs all over my mouth!
0:01:07 > 0:01:09I have a go at making a Parisian favourite.
0:01:09 > 0:01:11THEY SQUEAL
0:01:11 > 0:01:15And I put a spicy Asian twist on a summer soup.
0:01:15 > 0:01:17- Bon appetit.- Mm!
0:01:17 > 0:01:20- It's good.- It works so well.
0:01:20 > 0:01:23This is French food, the way the Parisians cook and eat it.
0:01:23 > 0:01:26C'est tout. That's it.
0:01:38 > 0:01:41With spring in full bloom,
0:01:41 > 0:01:43it's the perfect time for some lighter recipes.
0:01:43 > 0:01:48And with over 400 city parks, this is a favourite Parisian way to dine.
0:01:49 > 0:01:53I used to cook up spring dishes in my restaurant
0:01:53 > 0:01:56and serve as a delicious picnic in my local park, Buttes Chaumont.
0:01:58 > 0:02:01There's more finger food, today. And of course, champagne.
0:02:01 > 0:02:06And people love the alfresco dining experience.
0:02:06 > 0:02:09Cheers, girls! Cheers.
0:02:09 > 0:02:10Thanks for coming.
0:02:10 > 0:02:15So, for my first recipe, I'm going to make my favourite picnic dish.
0:02:15 > 0:02:17A simple French classic.
0:02:21 > 0:02:24In the UK, most people go to the supermarket,
0:02:24 > 0:02:26buy a quiche lorraine. It's got a soggy crust,
0:02:26 > 0:02:29the bacon is not particularly nice, the filling is bleurgh.
0:02:29 > 0:02:32My quiche lorraine is the exact opposite.
0:02:32 > 0:02:36My first job is making the shortcrust pastry base.
0:02:36 > 0:02:38Most busy Parisians would usually buy this.
0:02:38 > 0:02:43I'm going to start off with 90 grams of soft butter, unsalted.
0:02:43 > 0:02:49Add a teaspoon of sugar and a pinch of salt and cream it all together.
0:02:49 > 0:02:51OK, I'm going to have my flour.
0:02:51 > 0:02:54I've got 180 grams of plain flour.
0:02:54 > 0:02:56Two egg yolks.
0:02:56 > 0:03:00They give a lovely yellow colour and a richness to the pastry.
0:03:00 > 0:03:04Then add a couple of tablespoons of cold water.
0:03:04 > 0:03:07You just want to mix everything together and what will happen
0:03:07 > 0:03:10is that it will get this kind of sandy texture.
0:03:10 > 0:03:14At this point, you can use your hand to bring the dough together.
0:03:15 > 0:03:18You see, it's coming together. Clingfilm.
0:03:22 > 0:03:25Put your pastry in the fridge. Best is overnight.
0:03:25 > 0:03:29If you haven't got the time, half an hour to 1 hour.
0:03:29 > 0:03:31Chilling the dough makes it more pliable.
0:03:34 > 0:03:36Remember to take it out of the fridge
0:03:36 > 0:03:39about half an hour before you use it.
0:03:39 > 0:03:41It'll be easier to work.
0:03:43 > 0:03:46I use two sheets of baking paper to roll out my dough.
0:03:46 > 0:03:47That way, you don't need to use any flour
0:03:47 > 0:03:49and don't make any mess and also,
0:03:49 > 0:03:52your pastry won't stick to the board.
0:03:53 > 0:03:55It's a bit hard at the beginning to roll it out,
0:03:55 > 0:03:59so if you bash it at the beginning, it softens it up, makes it easier, and it is fun, too.
0:03:59 > 0:04:02It is a bit therapeutic. If you have anger issues,
0:04:02 > 0:04:04this is what you need to do.
0:04:04 > 0:04:07Roll out your pastry base
0:04:07 > 0:04:11so that it overlaps the top of the tin by a few inches all round.
0:04:11 > 0:04:13And don't forget to flour and butter your tin.
0:04:13 > 0:04:15OK.
0:04:16 > 0:04:20Peel off your paper.
0:04:20 > 0:04:25And then you want to gently push it in the tin.
0:04:25 > 0:04:28Once the pastry is firmly in, you can get rid of the excess
0:04:28 > 0:04:31and fill in any cracks.
0:04:31 > 0:04:34All you need to do is take the rolling pin...
0:04:34 > 0:04:37and then roll over the top. It is as simple as that.
0:04:43 > 0:04:46The base just needs a coating of egg white.
0:04:46 > 0:04:49This acts like a barrier
0:04:49 > 0:04:51between the filling and the pastry.
0:04:51 > 0:04:54It stops the filling making the pastry soggy.
0:04:54 > 0:04:57Chill the base to stop it from shrinking when it bakes.
0:04:57 > 0:05:00Now you can crack on with the traditional filling.
0:05:00 > 0:05:06All you need for your quiche lorraine is eggs, smoky bacon and cream.
0:05:06 > 0:05:10Any additional ingredients, it's not a quiche lorraine any more.
0:05:10 > 0:05:13To start, some smoky bacon.
0:05:13 > 0:05:16Throw in your lardons, 150 grams.
0:05:16 > 0:05:20And you need four eggs. And two egg yolks.
0:05:23 > 0:05:27I'm going to add my double cream. 300 millilitres.
0:05:27 > 0:05:30Or I sometimes use creme fraiche.
0:05:30 > 0:05:32Salt. Black pepper.
0:05:34 > 0:05:40Most Parisians have their own little twist on this recipe but for once, I'm sticking to the classic.
0:05:40 > 0:05:42Only three ingredients make up
0:05:42 > 0:05:44this filling, so get the best quality you can.
0:05:44 > 0:05:47When your lardons are crispy,
0:05:47 > 0:05:50drain them and scatter into your pastry base.
0:05:50 > 0:05:56Almost there. Just need to pour this creamy egg mix in.
0:06:00 > 0:06:01So easy.
0:06:02 > 0:06:04Put it in the oven. Slowly.
0:06:06 > 0:06:10Don't rush this part, otherwise it will land on the floor.
0:06:10 > 0:06:15Leave it for 40 minutes at 180 degrees.
0:06:15 > 0:06:17For a veggie version, add roasted vegetables.
0:06:17 > 0:06:19Or if you fancy fish, asparagus and
0:06:19 > 0:06:21smoked salmon make a great combination.
0:06:21 > 0:06:25The perfume of quiche lorraine. Nothing more appetising.
0:06:25 > 0:06:29I'm going to get it out of my little oven.
0:06:29 > 0:06:31Yum. Bit hot.
0:06:32 > 0:06:38Take the whole tray. Ooh. That quiche looks perfect.
0:06:38 > 0:06:42It has got the crust which is crisp, golden top, it has set nicely.
0:06:43 > 0:06:49The filling should set with a slight wobble. So cut yourself a slice...
0:06:49 > 0:06:53Wow! I have cut myself a big slice. It's so simple, yet...
0:06:55 > 0:06:56..really delicious.
0:06:59 > 0:07:03I've got crumbs all over my mouth, it's so tasty.
0:07:03 > 0:07:06In France, this quiche is traditionally served warm for lunch,
0:07:06 > 0:07:10or as a starter. And who can resist when it tastes this good?
0:07:21 > 0:07:24I live in the neighbourhood of Belleville.
0:07:24 > 0:07:26There are over 15,000 Asians living here
0:07:26 > 0:07:30and just over a quarter of them are from the former French colony of Vietnam.
0:07:30 > 0:07:36The French occupied Vietnam for over 100 years.
0:07:36 > 0:07:39And after the Vietnam war, many emigrated here.
0:07:40 > 0:07:45In Paris, one of the outcomes is a vibrant Vietnamese restaurant scene.
0:07:45 > 0:07:48This one has been serving fantastic food for the past seven years.
0:07:48 > 0:07:53I am really excited, because the restaurant owner, Irene,
0:07:53 > 0:07:54has agreed to show me
0:07:54 > 0:07:58how French ingredients have infused with Vietnamese cuisine.
0:07:58 > 0:08:02- Well, it smells amazing in here. - Thank you.
0:08:02 > 0:08:07- I can smell lots of these fresh herbs.- Can you smell it?- Yeah.
0:08:07 > 0:08:11- It is making me hungry. What are we going to make?- Banh mi.
0:08:11 > 0:08:16Vietnamese sandwiches. Fresh bread, and it looks like a baguette.
0:08:16 > 0:08:21- Is that the influence from the French colony?- Yes.
0:08:21 > 0:08:24They take the French baguette and they fill it with...
0:08:24 > 0:08:30in their way, yes. In Paris, in the 13th quarter, they sell it a lot. Yeah.
0:08:30 > 0:08:34- On every street corner, there is a person selling banh mi?- Yes.
0:08:34 > 0:08:38- Yes. - Shall we start making a few things?
0:08:38 > 0:08:42The banh mi starts with carrots pickled in white wine vinegar and sugar.
0:08:42 > 0:08:47And after, you put the meat, chicken.
0:08:47 > 0:08:49And you put a lot of coriander.
0:08:49 > 0:08:52This snack is typical Vietnamese cuisine which has
0:08:52 > 0:08:56lots of fresh vegetables and herbs, especially coriander.
0:08:56 > 0:09:00- Do you do a little sauce on top? - Yeah.- OK.- Some nuoc mam sauce?
0:09:00 > 0:09:03Nuoc mam is a Vietnamese fish sauce.
0:09:03 > 0:09:07Irene has mixed hers with lemon juice.
0:09:07 > 0:09:10- You want to try it? - Yes, I'd love to try it. All right.
0:09:13 > 0:09:16I love that sauce. I am loving this.
0:09:17 > 0:09:18Good, huh?
0:09:19 > 0:09:24Now I want to show Irene how Asian flavours have influenced my cooking.
0:09:24 > 0:09:27I'm going to cook you a dish which has been inspired
0:09:27 > 0:09:29by all these fresh flavours that you have in Vietnam.
0:09:29 > 0:09:31Really?
0:09:31 > 0:09:35- So how about you go and sit down and in half an hour, I'll bring you a dish.- Thank you.- OK.
0:09:35 > 0:09:40I'm making my Vietnamese version of the delicious French pistou soup.
0:09:40 > 0:09:43It's a comforting summer vegetable soup whose main ingredients
0:09:43 > 0:09:47are pasta, white beans and the French equivalent of pesto.
0:09:47 > 0:09:50First, fry some onions and garlic.
0:09:50 > 0:09:55The onions and the garlic has softened up nicely. So I will start adding my other ingredients.
0:09:55 > 0:09:58Three bay leaves and a couple sprigs of thyme.
0:09:58 > 0:10:01Four tablespoons of tomato paste.
0:10:06 > 0:10:07Two chopped carrots.
0:10:10 > 0:10:12And then two chopped-up courgettes.
0:10:17 > 0:10:20Just going to gently fry these until
0:10:20 > 0:10:23they are cooked, but still firm.
0:10:23 > 0:10:25I'm going to add my green beans.
0:10:27 > 0:10:31Some water. About two litres.
0:10:32 > 0:10:34Add some pasta.
0:10:34 > 0:10:38This is coquillettes pasta which is used especially for soup.
0:10:42 > 0:10:45And I'm going to cook this until the pasta is done
0:10:45 > 0:10:47and the beans are al dente. They're cooked.
0:10:48 > 0:10:52All right. For the pistou sauce, really easy.
0:10:52 > 0:10:56You need one stalk of lemongrass, roughly chopped.
0:10:56 > 0:11:01Half a birds-eye chili. My Vietnamese basil.
0:11:01 > 0:11:04This is also known as Thai basil.
0:11:04 > 0:11:05Shave off the leaves.
0:11:05 > 0:11:08Go in there, leaves.
0:11:08 > 0:11:10A big bunch.
0:11:10 > 0:11:12All you need now is some sunflower oil.
0:11:12 > 0:11:16Traditional pistou is a bit like the very popular Italian pesto.
0:11:16 > 0:11:19It just doesn't have pine nuts or Parmesan in it.
0:11:19 > 0:11:21And you're going to blend it up.
0:11:21 > 0:11:26The paste comes from Nice, which is only 30 kilometres from Italy,
0:11:26 > 0:11:29hence the Italian influence on this dish.
0:11:29 > 0:11:32My pistou looks perfect. And will sit on top of my soup.
0:11:32 > 0:11:33You can use it like a pesto,
0:11:33 > 0:11:41but it also goes well with potatoes, lamb chops and, because it has no dairy, it's great for vegans.
0:11:42 > 0:11:43Mmm. Good.
0:11:43 > 0:11:45Pasta's almost done.
0:11:45 > 0:11:47And now I'm going to put in the last bits - white beans,
0:11:47 > 0:11:49in they go.
0:11:49 > 0:11:51And then I'm going to put the peas in.
0:11:52 > 0:11:54In they go.
0:11:57 > 0:11:58Give it a stir.
0:11:58 > 0:12:00It's all cooked.
0:12:00 > 0:12:03And now I'm going to serve it up to Irene.
0:12:03 > 0:12:04I hope she likes it.
0:12:06 > 0:12:08Et voila!
0:12:08 > 0:12:12It's your soup, with my little Vietnamese twist.
0:12:12 > 0:12:14Smells good and tasty.
0:12:14 > 0:12:15Bon appetit!
0:12:15 > 0:12:18You want to stir in your pistou a bit,
0:12:18 > 0:12:19because if you eat it whole
0:12:19 > 0:12:22then it's a bit spicy.
0:12:23 > 0:12:24Mmm.
0:12:26 > 0:12:27It's good.
0:12:27 > 0:12:29- Do you like it?- Delicious. Yes.
0:12:29 > 0:12:32It's funny, because it's a French soup,
0:12:33 > 0:12:36but I can taste the lemongrass
0:12:36 > 0:12:40and the basil, which for me, it's totally Asian...
0:12:40 > 0:12:41Vietnamese cooking.
0:12:41 > 0:12:43But it works so well.
0:12:43 > 0:12:47In homage to my favourite the Vietnamese flavours,
0:12:47 > 0:12:48light and spicy,
0:12:48 > 0:12:50perfect for hot summer days.
0:12:57 > 0:13:00In Paris, you never have to travel far
0:13:00 > 0:13:02to get your hands on good ingredients.
0:13:05 > 0:13:06Now that spring is here,
0:13:06 > 0:13:10it's the perfect excuse to get some lovely salads on my menu.
0:13:10 > 0:13:13SHE SPEAKS FRENCH
0:13:13 > 0:13:16'From my fantastic greengrocer Joalle Tivot,
0:13:16 > 0:13:19'I've got some tasty carrots which will add vibrant colour and crunch
0:13:19 > 0:13:21'to my next recipe.'
0:13:21 > 0:13:23Mmm!
0:13:23 > 0:13:25HE SPEAKS FRENCH
0:13:25 > 0:13:27'Joalle is famous for his varied produce
0:13:27 > 0:13:30'and many of his customers are top Parisian chefs.'
0:13:30 > 0:13:33Joalle was just saying that when the chefs come in
0:13:33 > 0:13:37and pick their vegetables, he lets the chefs pick them
0:13:37 > 0:13:38like kids in a toy box.
0:13:38 > 0:13:41You know, they're like, "I want this one and I want this one."
0:13:41 > 0:13:44So he's letting me pick out my toys!
0:13:44 > 0:13:46Merci beaucoup.
0:13:49 > 0:13:51Carrot salad, celeriac
0:13:51 > 0:13:54and apple salad doesn't sound very exciting
0:13:54 > 0:13:58but actually, sometimes the simplest ingredients can be the tastiest.
0:14:00 > 0:14:03Crudites - raw vegetables
0:14:03 > 0:14:05like peppers, cucumbers and of course, this carrot salad,
0:14:05 > 0:14:08is a menu staple in French bistros.
0:14:08 > 0:14:12It's all not all heavy sauces and stews.
0:14:12 > 0:14:13This idea
0:14:13 > 0:14:17comes from seeing carrot salad everywhere.
0:14:17 > 0:14:19The French are bit obsessed with carrot salad.
0:14:19 > 0:14:23It's the simplicity which I think the Parisians enjoy most.
0:14:23 > 0:14:25Top and tail your carrots and slice them
0:14:25 > 0:14:28into matchsticks on a mandolin.
0:14:28 > 0:14:31You can also make this salad with courgette or baby turnip.
0:14:31 > 0:14:33That looks pretty beautiful and...
0:14:37 > 0:14:39..pretty crunchy too!
0:14:39 > 0:14:42'Put your carrots to one side, then get on
0:14:42 > 0:14:45'with the delicious vinaigrette. This one starts with lemon.'
0:14:45 > 0:14:47Give it a little squash and a roll,
0:14:47 > 0:14:49helps with the juices.
0:14:52 > 0:14:54I'm using sunflower oil.
0:14:54 > 0:14:58What you're looking for is an oil which doesn't taste of anything.
0:14:58 > 0:14:59Five tablespoons.
0:14:59 > 0:15:02Using a neutral oil will help the sweet flavour of the carrots
0:15:02 > 0:15:05shine through your citrus dressing.
0:15:05 > 0:15:06A bit of salt.
0:15:06 > 0:15:09I think it's really important to use good quality salt.
0:15:09 > 0:15:10Pepper.
0:15:14 > 0:15:16Yes!
0:15:16 > 0:15:19You want it to have a little zing to it. Pour it all over,
0:15:19 > 0:15:21mix it in.
0:15:23 > 0:15:25Quality control!
0:15:25 > 0:15:28Finishing touch is a bit of parsley.
0:15:28 > 0:15:31You want to finely chop the parsley.
0:15:32 > 0:15:34Sprinkle it over,
0:15:34 > 0:15:36give it a mix around,
0:15:36 > 0:15:37et voila!
0:15:37 > 0:15:41There's your carrot salad. So fresh, it's crunchy.
0:15:41 > 0:15:43Just looking at it, you feel healthier,
0:15:43 > 0:15:46so forget about going to the gym. Just eat a bowl of this!
0:15:50 > 0:15:52All right, ready to go on salad two.
0:15:53 > 0:15:55I've got the ugliest vegetable ever -
0:15:57 > 0:16:00celeriac. Yes, it doesn't look that great,
0:16:00 > 0:16:01but I'm going to do a bit
0:16:01 > 0:16:03of a vegetable makeover
0:16:03 > 0:16:06and make it into a fantastic tasting dish.
0:16:06 > 0:16:10I need a quarter, that's about 250 grams for this salad.
0:16:12 > 0:16:14Begin by chopping off the rough skin.
0:16:14 > 0:16:17If you've never tasted celeriac before,
0:16:17 > 0:16:20then in terms of flavour,
0:16:20 > 0:16:22it's very similar to celery,
0:16:22 > 0:16:26but unlike celery, it doesn't have that watery taste.
0:16:26 > 0:16:29I'm going to chop this up into more manageable pieces.
0:16:29 > 0:16:34'Celeriac also has a much milder flavour than celery.'
0:16:35 > 0:16:37OK.
0:16:37 > 0:16:38Now, let's make the vinaigrette.
0:16:40 > 0:16:43You need some lovely grainy mustard.
0:16:43 > 0:16:47I'm using a heaped teaspoon of moutarde de Meaux,
0:16:47 > 0:16:49whose seeds haven't been fully ground
0:16:49 > 0:16:52but any wholegrain mustard will be fine.
0:16:52 > 0:16:55Add five tablespoons of sunflower oil,
0:16:55 > 0:16:57white wine vinegar...
0:16:57 > 0:17:02actually, I think I had rose wine in this as well.
0:17:02 > 0:17:05It's kind of a bit pink. Two tablespoons.
0:17:05 > 0:17:08Add a little sugar, a pinch of salt and black pepper.
0:17:08 > 0:17:10Give it a good mix.
0:17:11 > 0:17:13Yum! Good!
0:17:13 > 0:17:15My salad.
0:17:15 > 0:17:20Mix in the dressing and grab the final ingredient - an apple.
0:17:20 > 0:17:23Use one that's tart enough
0:17:23 > 0:17:25to contrast with the mildness of the celeriac.
0:17:25 > 0:17:29No! I've failed!
0:17:29 > 0:17:31What does that mean?
0:17:31 > 0:17:32I bet in some culture it means
0:17:32 > 0:17:37I'll never get married or something like that!
0:17:37 > 0:17:39The apple and celeriac will discolour
0:17:39 > 0:17:41if you don't mix it with the dressing quickly.
0:17:41 > 0:17:43That's the apple done.
0:17:43 > 0:17:47Whack it in your bowl, mix the ingredients and that's your salad.
0:17:47 > 0:17:49Have a little taste.
0:17:53 > 0:17:55Tastes pretty good.
0:17:56 > 0:17:58Simple, healthy and delicious.
0:17:58 > 0:18:02Serve as a side dish, with a sandwich or with your steak.
0:18:02 > 0:18:05And if you want to know more about any of the recipes in the programme
0:18:05 > 0:18:11then log on to bbc.co.uk/food
0:18:17 > 0:18:20If it's a quick snack you're after, then there's plenty of choice
0:18:20 > 0:18:24in this culinary metropolis.
0:18:24 > 0:18:27But Parisians' favourite street food is the crepe.
0:18:27 > 0:18:29Voila, monsieur.
0:18:29 > 0:18:31Originally from Brittany, you can now find vendors
0:18:31 > 0:18:34selling them all over the capital.
0:18:34 > 0:18:35Mm, yum-yum.
0:18:35 > 0:18:38Alain Roussel is a crepe-maker extraordinaire
0:18:38 > 0:18:42and has been perfecting the skills of the hotplate for over six years.
0:18:44 > 0:18:47The best-selling crepe fillings are hazelnut chocolate
0:18:47 > 0:18:51or lemon and sugar, but I'm going to make Alain MY favourite filling.
0:18:55 > 0:18:57One of the most popular fillings for crepes
0:18:57 > 0:18:59is creme de marron - chestnut cream.
0:19:01 > 0:19:06All you need for your chestnut cream is some cooked chestnuts, 200g.
0:19:06 > 0:19:10These are available in supermarkets, either in tins or vacuum packs.
0:19:10 > 0:19:12Some cream.
0:19:12 > 0:19:17I have got raw cane sugar, two tablespoons.
0:19:17 > 0:19:19I'm going to add a bit of Cognac.
0:19:19 > 0:19:22One and a half tablespoons.
0:19:22 > 0:19:26Any Cognac will do - you don't need an expensive one.
0:19:27 > 0:19:29And to finish off, a vanilla pod.
0:19:29 > 0:19:31So, flatten it with the back of the knife,
0:19:31 > 0:19:33slice in half,
0:19:33 > 0:19:35take the back of the knife again
0:19:35 > 0:19:39and then just scrape out the grains like that.
0:19:39 > 0:19:43Add the vanilla pod, cos that's got flavour, too.
0:19:43 > 0:19:46Put it on the simmer for about ten minutes.
0:19:53 > 0:19:56After ten minutes, the cream will be infused by the vanilla
0:19:56 > 0:19:59and the chestnuts will be soft enough to blend.
0:19:59 > 0:20:03All you need to do at this point is whizz it up.
0:20:04 > 0:20:08In the UK, you tend to eat chestnuts as a savoury thing
0:20:08 > 0:20:13and actually chestnuts work really well in sweet dishes as well.
0:20:13 > 0:20:17I also love this on toast, in yoghurts and on chocolate cake.
0:20:17 > 0:20:20You need to blend this to a smooth paste,
0:20:20 > 0:20:22is what you're looking to do.
0:20:28 > 0:20:32That's it. That's what you're looking for, it's nice and smooth.
0:20:32 > 0:20:34You can see the little speckles from the vanilla.
0:20:34 > 0:20:36Let's have a little taste.
0:20:40 > 0:20:41Mm.
0:20:41 > 0:20:44Can't wait to have it with my crepes.
0:20:47 > 0:20:53With my filling done, I'm heading off for a crepe-making masterclass.
0:20:53 > 0:20:56Alain Roussel's organic crepe stand
0:20:56 > 0:20:58is in the oldest market in Paris' Marais area.
0:20:58 > 0:21:02His doughy delights are legendary and so is he.
0:21:02 > 0:21:05- Bonjour.- Bonjour.
0:21:05 > 0:21:08I love crepes and I heard that you make the best crepes in Paris.
0:21:08 > 0:21:11- In the universe. - In the universe!- Please.
0:21:11 > 0:21:14- I'd love to have a go at the...- Yes.
0:21:14 > 0:21:19- So in exchange I thought I'll give you some creme de marron.- Good.
0:21:19 > 0:21:21- Come on, please.- Thank you.
0:21:21 > 0:21:24Cooking a crepe on a hotplate requires a fair bit of skill,
0:21:24 > 0:21:28but Alain has got some handy pointers for me.
0:21:28 > 0:21:33If you want to try this in your pan is piping hot and greased,
0:21:33 > 0:21:35and don't put too much batter in.
0:21:35 > 0:21:37HE SPEAKS IN FRENCH
0:21:39 > 0:21:41So you don't press on to the crepe,
0:21:41 > 0:21:48you, kind of, glide your wooden rake around on the crepe very gently.
0:21:49 > 0:21:53Little lemon zest. The lemon zest is his special ingredient.
0:21:53 > 0:21:55So, sugar and lemon.
0:21:55 > 0:21:58Finishing touch, and a bit of lemon juice, too.
0:21:58 > 0:22:00Mm, yum-yum.
0:22:01 > 0:22:04- For you.- Oh, merci, monsieur.
0:22:06 > 0:22:08Mm.
0:22:08 > 0:22:12Having watched Alain, now it's my turn on the hotplate.
0:22:15 > 0:22:16Oh, God.
0:22:16 > 0:22:20No, no. This is a disaster.
0:22:20 > 0:22:22No, no, no, no, no, no.
0:22:22 > 0:22:25- Argh!- Oh!
0:22:26 > 0:22:28A natural, I'm not.
0:22:28 > 0:22:30OK.
0:22:30 > 0:22:32Alain says I need to relax my wrists.
0:22:32 > 0:22:35- Relax.- Relax?- Oui.
0:22:36 > 0:22:40- OK.- All right, more relaxed. - Yes. Go.
0:22:42 > 0:22:45Stop. Yes, good.
0:22:45 > 0:22:46Go-o-od!
0:22:46 > 0:22:50Ah! Hoo, bit better the second time.
0:22:50 > 0:22:56Voila. Now to add the filling - my home-made creme de marron.
0:22:57 > 0:23:01- Good.- Oh, wow! There you go. For you, monsieur.
0:23:02 > 0:23:04- Tell me what do you think. - Mm. Beautiful.
0:23:04 > 0:23:07- So you think it's delicious? - Fantastic. Delicious.
0:23:07 > 0:23:09I might not have mastered the hotplate,
0:23:09 > 0:23:11but my filling looks like it's a hit.
0:23:11 > 0:23:13Yum-yum. SHE LAUGHS
0:23:13 > 0:23:16I will leave you with my creme de marron and I have a crepe.
0:23:16 > 0:23:19All right. Bye-bye.
0:23:19 > 0:23:22- A bientot.- A bientot.
0:23:26 > 0:23:29She's better than me.
0:23:37 > 0:23:40My petit restaurant has been the perfect avenue
0:23:40 > 0:23:43to test out my recipes and experiment with ingredients.
0:23:43 > 0:23:48I love cooking for people and my final recipe never fails to impress.
0:23:53 > 0:23:55There's a bit of a debate about beef Wellington.
0:23:55 > 0:23:58The French have theirs, the English have theirs - who cares about that?
0:23:58 > 0:24:03I have my version. I'm going to make beautiful mini venison Wellingtons.
0:24:03 > 0:24:05Need a big frying pan.
0:24:05 > 0:24:08Just going to brown my meat.
0:24:08 > 0:24:14I'm going to season my venison with some salt.
0:24:14 > 0:24:16Pepper.
0:24:16 > 0:24:20I have two guests coming for dinner tonight,
0:24:20 > 0:24:21so I'm making a bit of an effort.
0:24:21 > 0:24:23Meat goes in.
0:24:23 > 0:24:25You can hear it sizzling away.
0:24:25 > 0:24:27Really important to brown the meat.
0:24:27 > 0:24:33It just caramelises the outside and you just get a richer flavour.
0:24:33 > 0:24:36You just want 30 seconds on each side.
0:24:36 > 0:24:39Beef Wellington is usually done with one large beef fillet.
0:24:39 > 0:24:42However, I think my delicious parcels are more elegant,
0:24:42 > 0:24:45and you get more of that flaky pastry.
0:24:45 > 0:24:48Just add a generous bit of butter.
0:24:48 > 0:24:51I'm going to caramelise some red onions,
0:24:51 > 0:24:53which will surround the venison inside its pastry parcel.
0:24:53 > 0:24:57They will give a milder and sweeter taste than white onions.
0:24:57 > 0:24:59And no need to wash the pan in between.
0:24:59 > 0:25:03You'll get some of that lovely venison flavour with your onions
0:25:03 > 0:25:05and you save on washing up.
0:25:05 > 0:25:07I'm going to add a pinch of salt...
0:25:08 > 0:25:09..a pinch of sugar.
0:25:11 > 0:25:13Give it a little stir.
0:25:13 > 0:25:16And you want to very gently cook them for about...
0:25:17 > 0:25:19..20 minutes.
0:25:19 > 0:25:23Just so they're nice and soft and they become caramelised.
0:25:24 > 0:25:26This isn't the traditional way to cover the meat.
0:25:26 > 0:25:30Usually it's a layer of cooked and seasoned mushrooms and onions
0:25:30 > 0:25:35called duxelle, but my caramelised onions make a refreshing change.
0:25:35 > 0:25:38As you can see, the onions have reduced down.
0:25:38 > 0:25:40They're nice and soft.
0:25:40 > 0:25:43At this point, I'm going to add some Armagnac,
0:25:43 > 0:25:46which has this delicious flavour.
0:25:48 > 0:25:50And at this point,
0:25:50 > 0:25:52you just want to cook your onions a little bit further.
0:25:52 > 0:25:55If the onions are too wet then your pastry will be soggy
0:25:55 > 0:25:57when you come to bake it.
0:25:57 > 0:26:00Who wants soggy pastry? Urgh.
0:26:00 > 0:26:03The onions are done. Just switch it off.
0:26:03 > 0:26:06They go into the blender.
0:26:10 > 0:26:13You're just looking for a smooth paste.
0:26:13 > 0:26:15Should only take a minute.
0:26:15 > 0:26:19That's it, that's done. At this point, it's just an assembly job.
0:26:19 > 0:26:23Puff pastry. You need some Dijon mustard.
0:26:23 > 0:26:25And, of course, your seared venison.
0:26:25 > 0:26:27Then I'm going to brush some mustard on top.
0:26:30 > 0:26:34OK. Put the piece of meat on your puff pastry.
0:26:34 > 0:26:38Take a heaped tablespoon of your onion mix.
0:26:38 > 0:26:40Spread it on top.
0:26:40 > 0:26:42I've a mixture of eggs and water here.
0:26:42 > 0:26:46Run it round the sides, here.
0:26:46 > 0:26:49That's going to make the pastry stick together.
0:26:50 > 0:26:53Second piece of pastry.
0:26:53 > 0:26:56Then you want to press it down quite firmly.
0:26:56 > 0:26:59I have sealed the edges and I'm just going to crimp them.
0:26:59 > 0:27:03You don't have to do this, but I think it makes it look a little bit prettier.
0:27:04 > 0:27:06There you go.
0:27:06 > 0:27:08Looks like a little parcel.
0:27:09 > 0:27:11Grab your baking tray.
0:27:11 > 0:27:13Put that on here.
0:27:13 > 0:27:16So they are almost finished.
0:27:16 > 0:27:20Just need to make a little cross at the top,
0:27:20 > 0:27:23and that's just so some of the steam releases.
0:27:23 > 0:27:28I'm just going to finish off with a coating of egg wash
0:27:28 > 0:27:32to make sure our Wellingtons are golden.
0:27:33 > 0:27:34And that's it.
0:27:34 > 0:27:38Goes in the oven at 200 degrees Celsius.
0:27:43 > 0:27:47And after about 15 minutes, your Wellingtons should be ready.
0:27:50 > 0:27:53OK, let's have a look at these. Wow.
0:27:54 > 0:27:56They're golden, they're puffy.
0:27:56 > 0:27:59Doesn't that look delicious? That golden parcel?
0:27:59 > 0:28:02My guests are in for a treat.
0:28:09 > 0:28:13- Bonsoir.- Bonsoir. - Squeeze yourself in.
0:28:13 > 0:28:15- Sante.- Sante.- Oui, sante.- Sante.
0:28:15 > 0:28:18My love affair with Paris and its cuisine
0:28:18 > 0:28:22will always excite and inspire me.
0:28:22 > 0:28:24Ah.
0:28:24 > 0:28:29- Bon appetit.- Merci. - Enjoy, enjoy.- Thank you.
0:28:29 > 0:28:31It's juicy, it's...
0:28:31 > 0:28:34- Superbe.- Oh, merci. C'est termine?
0:28:34 > 0:28:38- Very good. I really like that. Thank you very much. - We'll have to come again.
0:28:40 > 0:28:44Being able to share my recipes with my diners gives me so much delight.
0:28:45 > 0:28:50Long may my French food adventure continue.
0:28:51 > 0:28:53My Paris, j'adore.
0:29:01 > 0:29:04Subtitles by Red Bee Media Ltd