Epic Paris FOOD TOUR: 5 Hidden Secrets in St Germain Neighborhood

In Saint-Germain, there are a lot of good places to eat and a lot of tourist traps. So today, we're going to meet up with Vincent for one of his famous food tours of Saint-Germain and our friends Joe and Karen from the U.S. And we're going to go and check out amazing bakeries, little shops where you can get macarons and chocolates and things like that. And he's going to show us some little gem stores we need to know about for amazing food souvenirs. Allez, on y va! I'm hungry! Let's do it! This is the first step of our food tour in Saint-Germain. And we're going to try and begin with the pain au chocolat. It looks like a croissant. The taste is very, very close. But this one is with chocolate. Take a big piece, yeah. More crunchy. I'm going to leave the chocolate one for Antoine. This is amazing. So, pain au chocolat is half butter, half chocolate, another half of croissant. That makes it three halves, but it's so good that you can go with three halves. It doesn't matter. It's so excellent. Wow, this is good. This bakery does wonderful croissants. Oh, yes. The smell is amazing. So, all this collection of pastries, typical French today, we call them hiennoiseries. Hiennoiseries come from the world Vienna, the city in Austria. And Austrian bakers came to Paris and they did realize this pastry. And now we still call them hiennoiseries with this Austria influence. So, Austria brought the croissant to France? Yeah. But we make it a little bit different by today. So, now this is a typical and iconic hiennoiserie. I'm in heaven. It's very good. In France, we have a cup of coffee and we'll dip the croissant in it. Into the coffee? Yeah, into the coffee and then we have it. Like Dunkin' Donuts, but Dunkin' Croissant. That's how we eat it. That's good, huh? And by the way, you know, it's like a lot of people say they're French with the croissant and how do you stay so skinny with all this food? We don't eat this every day. No. This is an indulgence. I would. Yeah, you would. Well, when you're an American and you're visiting Paris, yes, you should have a croissant every day. But we don't eat that. It's a Sunday thing. Sundays. Weekend, weekend. Weekend. It's an indulgence. Yeah. It's crunchy and light, not squished. Very good. Mon amour, I do love you. Just like Antoine, I like the crispy end. Check that out. So next, we're going to see a little secret street in Paris of the 16th and 17th centuries. Follow me. That way. So we're going to try different kinds of olive oil, first of all. So this one is really buttery, very creamy. Yes. Yeah, yeah, yeah. You should drink it. Yes, exactly. This one is great to drizzle when you're done with your cooking. Like if you want to add some taste. If you like black olive, it's a great way to try it. Olive oil shooters. Yeah, it's a vodka, yes. You'd never think you would be drinking olive oil. And it's amazing, isn't it? Yes. It's actually very good for your health. It's peppery. Side to it. Merci. Thank you. Oh, it smells completely different. Yeah, I like it. It's very different. Oh, it tastes very different. Oh, yeah. I like this one better. Really? Yeah. The first one was... This one is smooth. Too olive-y, maybe. Yeah, very good. I like it. Okay, perfect. So this one is very young, very green. Very young. And the younger it is, the stronger it will be. Oh, very green. Very green, right? Wow. Tastes amazing. I like that one the best. Yeah, I know. I've never tasted that before. I would definitely get that. Now I'm going to let you try. So it's white balsamic vinegar to add a little taste. La peche, peaches. No. Clementine? Clementine, yeah. No, it's a citrus, but... Yes, grapefruit. Grapefruit, exactly. Oh, grapefruit. Oh, yeah. Good job, good job. Very good. This is an experience. What is this? It's a sweet spread, so it's very different than the thing we've tried before. It's actually a specialty that you found in Sicily. It's a pistachio cream. We call it the supreme pistachio. Somewhere between peanut butter and hummus, but with the elegance. Yes. The pistachio flavor is very evident. Very smooth. It's very smooth. It's just... Not too sweet. Crunchy a little bit with some piece of pistachio inside. The pistachios. Like you have cooked pistachios inside. Nice. Jo, what do you think about that? That is like nothing I've ever tasted. Yeah, absolutely. Exactly. Very good. And that little pot is only 10.90? Yes. We're bringing some home today. Yes, absolutely. Wow. Exactly. That's the word. I was not expecting that. You cannot ever eat peanut butter after that. No, you can't. You can't. You can't describe that to somebody. They have to try it. Yeah. Oh, this is... Yeah, put that on toast. Oh, this is good. Yeah, we're taking one. We're buying one. Perfect. Okay, so now we're going to cross the boulevard, and we're going to go to the market, the old market, and we're going to find specialties from France. Oh, this is nice. Oh, this is very good. Oh, that's good. Well, next we're going to make a short stop to the charcuterie. If you'd like Vincent to take you on a tour, check out the link in the description below. There's information for a food tour in Saint-Germain, a food tour in Montmartre, even a wine tasting. So click on the link below and get more information about that. Now, back to the video. That's what we just bought. You see the real color of the wine, okay? That ham, it's really smooth. You know, sometimes it can be very salty. It's salty, but not very salty. And it is yummy. Like, you can just taste that it's fine. And drink and have pleasure to drink your wine. I can't turn it like that. I'll be wearing it if I... I can do it on the table. You can do it on the table if you are more comfortable. So this is good, yeah? This is very fresh. Refreshing. Refreshing wine. Oh, immediately I feel the citrus in the wine. I got lemon. Now I feel like I'm in France. I'm just eating cheese. Yeah, cheese out of here. Yeah, exactly. It spreads like cream cheese, but I don't think it's going to taste like cream cheese. But it's amazing. You know what's funny with the goat cheese in France? It's always surprising to me how light it is, how smooth it is. The flavor is very subtle. Because I have goat cheese in the U.S. and it's, you know, overpowering flavor. This isn't that. If this is something that you wouldn't normally try in the U.S., I'm going to suggest that you try it in France. You know, take a creamy version of whatever that is. You know, whether it's a blue cheese, a goat cheese or something. Because you can get really mild, subtle flavors that are extraordinary. Together is extraordinary. And to the yumminess of France. I'm not going to eat it. We had a camera at the beginning of the video. Look at this bad stuff. First, you choose one macaron. Walnut. That one is a walnut. Do you feel the thin, crispy thing on top of the soft cookie? Oh my God, this is so good. Oh, it's heavenly. It's different. There's nothing. I never tasted a macaron like this. This is perfect. If you come to France without trying a coconut macaron, you missed out. Forget Leloup. Forget Versailles. Forget the Eiffel Tower. Coconut macaron. So, this one is made with the flavor from the seed of the teak tree fruit, which they grate like nutmeg. Oh my God, I want to try that. So, we begin with this one. So, it's a ganache. You know what it is, right? Ganache, it's cream and chocolate. Okay. And it can be pure, but it can be with some flavor inside. Thank you. That is a good, earthy-flavored chocolate. Yeah, that's earthy. Oh, that's a rich chocolate. That's excellent. So, hazelnut praline with thyme. Hazelnut praline with thyme. Yes. Mmm, this is very good. Oh, this is wonderful. Thank you. You're too good to me. It's too good. It's good that it's small, because it's overwhelming. This is so good. I feel like I'm in my garden. Yeah, you're right. Oh my God. It's almost like it has dinner and dessert all together in one bite. You know, it's got all of the earthy, savory flavors mixed together with the sweet and the chocolate and the creaminess of it. Like, that is perfection in a tiny, small square. That's... I'm just happy. As my good friend Joe Sorino says, forget about it. This is how you end a food tour. This is perfection. If you like what you saw in this video, next, I would watch this one about the food tour in Walmart.