Brits try Michelin star Frogs Legs!
Vložit
- čas přidán 2. 06. 2024
- Today we try some JOLLY French classic dishes courtesy of a Michelin-star chef!! Get your Jolly merch at getjolly.store
Huge thanks to chef Thibault Sombardier and the team at Les Parisiens for having us and showing us how mind-blowingly incredible French food can be - check them out if you're in Paris:
Les Parisiens: restaurant_...
Thibault Sombardier: thibaultsom...
Click here to buy Josh's bestselling autobiography! amzn.eu/d/73xtwcy
Hit join and become a Jollybean member to join us in our members-only livestreams:
czcams.com/users/jollyjoin
Special thanks to our Jollybean VIPs for supporting us in making this video!
Nora yousef
Bettie Meier
G. J Chua
Kyle Williams
Claim2Game (a.k.a isaiah gollan 20)
Vicky Bham
James Reyes
Colin Kato
David Whitener
Li Winslow
Reilly Willoughby
12rose3
Jim Harrington
AJ Villanueva
Julian Leung
Yun Lim
Victor koh
Diana Woon
63angel
Nurse Laykan
heather owen
CitrusQuill
Gloria Kwon
lira12tan
Andi526 - Zábava
I need Ollie to bring Josh to a fake michelin star restaurant he sets up himself where he serves him very average food but with fancy name and plating getting increasingly worse with each course and see how Josh reacts to each bite. That would be peak entertainment. There could even be an actor telling stories about each course and cheap wine pairing and all. Please make it happen!
😂
Let us upvote this comment! 😂
Or just ask Gabie to make the food and Ollie tries to convince Josh that its from a Michelin star restaurant 😄
Edit: I also want Gabie to enjoy, just relax, enjoy good food. So Mr Z would cook instead 😄
Yes!!,
Yes! This would be golden!!!
Ollie looking at the chef like he is the love of his life AHAHAHA
To be fair, that is possibly the most handsome chef to ever exist. I understand Ollie here.
It's understandable. That man made oysters good for Ollie. All of the potentially odd food was wonderful. And totally a good looking man, who can cook wonderful things....
If a man served me food like that I would look at him like that too😂
Honestly, before Ollie even said it, I was like, "That is a beautiful man."
Ollie looking at the chef the way Elon Musk looks at his rockets.
Gotta admire Ollie for repeatedly trying something that he knows he doesn't really like. He's so polite in valuing the food that has been prepared for him!
That's not just politeness, some taste require to get used to them and the same ingredient will taste different depending of its origin or preparation.
Stopping at the first try would be like saying you don't like music after listening to only one song.
@@IronFreee I agree, some dishes are definitely an acquired taste and of course they vary depending on different factors. But just like with music, different people will enjoy different things and that's fine. At the least it's setting a great example that one experience shouldn't keep you from trying again and being open-minded😊
@@jasminj1406 I would die to have a meal like that. I hope I become rich enough to travel the world and enjoy diverse cuisines just like they are.
@@damo1597 Same. Until then I'm vicariously living through Josh and Ollie's adventures. Fingers crossed for us to be able to taste all the foods soon haha.
@@jasminj1406On the topic of some dishes being an acquired taste, I actually had that experience with sauerkraut when I tried it the first time, I had to go in a second time to actually kinda like it. I know people also have that experience with raw fish sushi which I've loved since I was a kid.
Can we all appreciate Ollie wearing a shirt with a McDonald's fry box on it while eating at a Michelin restaurant.
The fact that his sweater says bonne apple tit makes this even funnier 😂
Yes 😂❤
No...not everyone finds stupidity funny...
Haha I hadn’t even noticed!
@@tonyedwards9972all 3 coments from you on this chanel are bad and sad! are you ok? looks like youre life must be sad ore you are just a russian troll ☺️
“Many butter. A lot of garlic.” like excuse me that’s my favourite cuisine too 😂
Yes 😂
armand would be in heaven
Mine too! 😂😂
@@nourholliger7600 Omg they should’ve called him over if he was free.
Right? How could you possibly go wrong with garlic and butter?
Ollie's confused face when he realized that the food in his mouth was in fact delicious was just precious.
yes, it was so cute. The 'ugh oysters, do I have to?' look becoming "ok, lemme just do this. hey, what is this? holy cow, this is good?!' I also am not a huge oyster fan. I also keep trying, because all those people can't be wrong... meh... dang. Now I want to go to Thibault's restaurant and beg for this tasting menu....
“If meat can be amphibious…” Ollie is a poet of food descriptions. Well done.
I get it. It’s a cross between chicken and fish, so both land and water
I mean, it does come from an amphibian so it makes sense that it tastes amphibious.
Well I'm french and I love cuisses de grenouilles and it's really the perfect description. It's a mix between meet and fish, and its delicious
I love that Ollie appreciates the chef’s handsomeness
As he should.
Oh, handsome till you smell him
@@FUBAR1986 ?
@@FUBAR1986 seriously I think you need to grow up
@@FUBAR1986 why? Are french smelly? Or is it a chef thing?
Massive kudos to Chef Thibault for being such a good sport.
Patient, happy to explain everything, and utterly brilliantly kind. What a wonder of a human being.
it sucks that the chef stereotype is rude and egotistical, glad to see someone act like a normal person
Plus so good-looking ;)
@@RylHango homie, there's front of house and back of house mannerisms for all chefs.
My brother in Christ, he agreed to this for the massive publicity boost it would get from being featured on the channel. You think restaurants like that have a budget for marketing?
He’s so friendly!!!❤🎉
Josh and Ollie went from trying oysters and ravioli snails, to then finishing it off with a few sausage rolls…😂
definitely nowhere near a sausage roll🤣
more like a beef wellington
I mean it’s quite a little bit more than that !
Sausage roll seriously 😂 please man respect the food that’s more like fancy meat
Is that Pigeon - Gross
Ollie having a crush on Thibault was the most relatable thing in this episode.
I really enjoy how they are bringing in people from behind the camera on the action, makes it feel a lot more like friends sharing an experience.
Agree, the support staff must also eat every dish.
French person here and it also made me laugh when Josh said "that's a lot of oysters" at the beginning. Growing up my family would have oysters every Sunday as appetizers and it was standard to buy 6 oysters per person. 😂
Same! That portion is child's play for me hahaha
As a French I'm so happy you liked these dishes. They're uncommon now even in restaurants. It reminds me the 80's when I could go to restaurant and eat with my grandparents...
Why did these dishes become uncommon?
@Mudra I guess it's trends. They take time to prepare, some are strongly associated with family dinners for most people, and the French cuisine is highly influenced with world food since the 90s.
@@mudra5114 Price would be the prominent factor, in my opinion. Aside from the restaurant the Jolly boys ate at, those dishes aren't served by your average bistrots, which are reasonably priced. There are lots of restaurants that serve frog legs, snails, etc but they tend to be on the pricier side of dining. I love oysters and in a coastal city that I often visit, a plate of raw oysters will fetch about 20 euros, which my family will go through 3 or 4 orders before we go onto eating the main meal.
@@Americaninparis2012 Thanks.
@@Americaninparis2012 it's not the price like my mom was cooking a lot of vol au vent (we call them bouchées a la reine) and my grandfather use to cook the snails he found in the forest with garlic butter and oyster was often on the table for Christmas, but like my grandfather is dead so no more frog legs and snails, and my mother cook other recipes, there is trends with recipe too, the people are doing other things with time. But you can found oll of these food at bistrot or in a butcher shop,or outdoor markets for not so mutch money, as far you are not going to a Michelin restaurant
Ollie making literal heart eyes at the chef is the sweetest thing ever
When I was younger and went to camp they served us frog legs. They were fried. We thought that it was chicken. After dinner they chef came out with a box showing us we’d eaten frog legs. The meltdown was hilarious
I love how Ollie keeps trying oysters, even though he disliked them each time, to finally enjoy this oyster!! Your reaction to the food made me want to run to Paris! 🤤💜
When my mom & I went to Paris she was absolutely NOT having snails. The waiter misunderstood and brought us 2 orders. She couldn’t speak French so she ate it anyway… and she LOVED IT!!! So don’t be afraid people!
5:09 Gabie’s like a proud mom watching her kids enjoy good food 😌
That moment when Josh falls back and acts like a cat, rubbing his head against Ollie, GOLDEN!
This is a great chef with his customers.💖
I truly love how you’re navigating between French gastronomy public figures.
Thibault was a competitor in the same show as Pierre Sang (not the same season though) and as far as I remember seeing images of him shirtless on the screen at that time made some people’s heart flutter.
I’m terribly jealous while being glad to witness the sheer joy of mates trying Michelin star dishes.
@@NormandieDiexAie Top Chef, fifth season
You can do a french road trip like you did in Italy. It does not limit itself to Paris and it could be great you guys discovering south west France
Ça serait génial mais super coûteux en temps comme en argent. Parce qu'absolument chaque région de France a sa place à table! 😊
The Italy trip was particularly good because of Mr. Z. He knew the places to go for the best experience. Josh and Ollie need to make friends with Thibault so that maybe he can do the same in France. :p
Also visit Montpellier and Normandy. There are so many brits in Montpellier for some reason. The sun might have something to do with it.
@@bhagad i mean Gabie is quite knowledgeable and Ollie can speak French somehow even if he jokes about it. I find it more amazing when they go to places that a tourist or not as knowledgeable would go to.
They'll probably find that even a hole in the wall restaurant can taste great here in France.
Je crois qu'ils vont aller en Normandie avec Armand !
Thibault has to be the cutest, most relaxed and most charming MIchelin Star chef I've ever seen on tv/CZcams. 😃
Thibault is amazing!! The only thing that could make it better, is that he is back for a 2nd video!
Part 2 is the dessert. They're in the same clothes & restaurant 😉
French are just the best! ❤I really love the food, style, humor, and how friendly they are 🙌🏼✨
Expected Josh and gabbie to be open but Luke and ollie were surprisingly open and so sweet. I am glad they enjoyed the meal.
The one girl was so right when she said that you can tell when Ollie likes something his eyes get big and stares up. Lol. Ollie is the best
In my younger years, I go frogging with my father and uncle. Nothing better than fried frog legs, gravy and biscuits and fried potatoes and onions. Perfect Southern USA breakfast!
I am a simple girl. I see a notification from Jolly, I click
Ditto.
Me too!!! ❤
Definitely
I couldn't appreciate more how involved the chef is here. He's really passionate about the food and sharing the experience with them. More like this and potentially more with him!
"Many butter" 😂 hilariously wholesome, I absolutely love when non native english speakers use these types of phrases.
And it some how expresses their point better than if the phrase was technically correct
@@JB-vd8bi Couldn't agree more. It's pure conversational gold
Butter is taste. Greasy yummy yummy
So many firsts on Luke this 2023. First time to travel in Korea (Korean Englishman) and now first time to try some Michelin star food in Paris (Jolly) 🙌🏻
Good to see Gabie have been wondering how she was doing. I'm sure that she is the key to the guys having these French food experiences.
Depending on when this was filmed, she was in France taking another cooking course.
I cannot be the only jollybean that just enjoys it so much when Josh and Ollie just absolutely melt when they eat amazing food.i love watching their reaction
I love Ollie’s facial expressions! You can see his brain turning. ❤🇨🇦
As much as I love the KE and Jolly series with friends and guests, I really love seeing Josh and Ollie and long time friends and teammates from behind the camera enjoying special food together ❤ Reminds me why I fell in love with their channels in the first place ❤
I love the fact that you ALL shared the food and captured it on camera. Not many do that and it's beautiful to see. Just started watching you guys not long ago. Cheers from Canada
Cheers from another Canadian Jollybean!
@@kohlinoor beauty!
When I was stationed in West Germany in the late 8os there was a restaurant in Erlensie called The Hungry Hunter where they served wild game that was taken by local hunters. I ate my first wild boar, roast pheasant, duck, red deer, and field snails in that establishment. The nights menu was dependent on what a hunter had shot the week before and how long it lasted.
The chef looks so happy with his food it somehow makes you happy too
What a Frenchy French man! Handsome is as handsome cooks! Love you all! xoxo from Kentucky, USA
GOD, I think Thibault is one of my favorite Chefs you've had on the channel! He and Pierre Sang are so amazing, friendly, INCREDIBLY talented, and soooo French. Thank you so much to Josh, Ollie, and the rest of their team for making these videos and introducing us to these new experiences and people!!💜💜💜
Watching someone who is a master of their craft share their passion with others is amazing. What an incredible chef.
Chef Thibault is amazing for showing you guys the traditional French dishes like that! What an incredible feast! Can't wait to see the dessert episode! 😍
The excitement the chef has for cooking and the playfulness of his cuisine is amazing. its now on my bucket list
From someone who catches and cooks his own food i was so freaked out when i heard about frog legs i always thought theyd be like gelatin textured and gross but theyre pike a really lean chicken that has 0 fat. Frog legs are goated.
That's how my parents tricked me into eating them when I was five
And the texture is so good. Like, it's just the perfect texture and comes off the bone clean literally every time.
very tender meat yes
Thibault is a well-known chef to those who watched Top Chef France a few years ago😊 A lot of the contestants have earnt stars on the Michelin guide 😊
I've met some cool Frenchman, but Thibault might be the coolest I've seen. What a lad.
I don’t want to know what kind of dishes they will be eating a year from now when they start running out of popularly eaten food haha
True 😔
They've been doing it for a while and I don't see people getting tired of food anytime soon.
The worst that can happen is for them to become vegan, vegetarian or some other nonsense...
Probably Brits try food in space, lol
I don't think they'll run out of food from 197 minus however many countries' cuisines they've tried so far in just one year.
just come down to south east asia and they'll easily have food content for the next 5-10 years
We need more of Luke trying new things , his reaction is hilarious
I love how they wear comfy, casual clothes when going to fancy places lmao. Don't ever change!
Frog legs, snails, and oysters….damn, I want to go to this restaurant and have this dinner! All the best bits in a single meal.
I was crying and having a bad time.This video made me happy.
Thanks to everyone who made this video happen.
Hope you feel better friend 😊
You need to have a “First Time” series with Luke.
This is one of the BEST CZcams channels, period. So much fun to watch, love the camaraderie among the two hosts and staff. Would love to watch more episodes where they eat some really far-out food. That would be fun.
What a lovely chef! To take the time and energy to put this together and do it with such care and consideration and hospitality- *chef’s kiss*. 💜 That being said, as much as I respect and admire the dear chef, I don’t think my pallet would appreciate his menu. 🤣
OH Mine would. French cuisine is Divine!
Ollie, you are so right about the Chef, eye candy at it's very best. Everything you had today looks absolutely delicious.
ollie hesitated on the oysters but had no problem eating the amphibious meat. we're like total opposites 😂
chef thibault looks just as amazing as the food he serves, cheers! 🤍
I’m just in love with Jolly lads ! Why ? It’s just layers of love, friendship and partnership. I just can’t get enough of them . They are all cool lads . Cheers from Austin Texas . Claudia
Thank god for the camera men/women. Feels like other channels don’t interact with them as much or have that chemistry. Letting them taking a break and actually getting to try the food that they’re filming is dope.
literally saw the chef and thought wow, and then felt instantly reassured, Ollie’s surely gonna point out how beautiful he is, and Ollie, like always, you never disappoint ! -also love you josh don’t get jealous😂
Can’t believe neither of you have ever heard of vol-au-vents! They’re a staple on most party buffets
From a UK perspective, vol-au-vents might have been a staple on most party buffets back in the day (1970s???), but I rather doubt they are today???
@@richierich291266 They're still around at some ballroom parties as appetisers, but they're tiny little things about the size of a makizushi slice, and filled with a teaspoon of crab or prawn sauce. You'd be hard pressed to find something like what they were served in this video.
Also a very popular dish in most common Belgian restaurants
I really do celebrate Ollie for his openness to call Thibault goodlooking.... for a straight man that is so cool !!! Thx
You guys have no idea how happy I am seeing Olli's face turn brighter after his first scoops of Oyster!
I'm with Ollie, I too would look at Chef Thibault with love and adoration.
I love that everyone got a bit of each dish. It added to the dynamic of the video and was super enjoyable to watch.
This takes me back to France and reminds me so much of when I first had snails and frog (probably not this level of course). I miss it...
And it's lovely how they are embracing the new experiences and also enjoy Luke trying all these things for the first time too. What a lovely atmosphere
I wonder how many proposals this chef has gotten after his food has serenaded guests into a state of swooning ecstasy…. 😂😂😂
Ollie is on the verge of having a 3 way relationship! 😂😂😂❤❤❤
I love that the camera man is trying everything for the 1st time too ☺️ his reactions are so wholesome!
I envy most of Luke's firsts 😅 always top quality!!
So Ollie had many of his firsts with an handsome French chef ?
The vol au vent (ive called it something else), you can also make with ham, cheese and bechamel. My mom makes it and its incredible.
I love the chef. He's so nice to his customers and involved with his dishes.
I went to this restaurant before and i tell u what the food was absolutely fantastic, place was pretty fancy
Thibault impressed Ollie with his good look and his sense of humour. Ollie impressed Thibault with good appetite. That's love ))❤
Arguably the best meal I’ve seen you fellas eat. What made it better were seeing your comrades also have bites. Kudos to the chef.
That’s real food , not fried , but pampered and slowly cooked with love spices ! Poached , simmered , blended , and seasoned by an expert awarded by his peers for excellence ❤
You see there that most people on social media who review food don't really know anything about food. French cuisine is always underrated and Italian cuisine is like the best of the best. Don't get me wrong, I love Italian food, but in my opinion you can't compare it to French gastronomy.
I genuinely love their reactions to great food. It is food like this I put on my bucket list to try one day.
0:57 He's definitely a HANDSOME guy!
Whoever chose to use Mercury The Winged Messanger as the background music and timed up the transition perfectly at 4:20 when the flavor really exploded and hit their senses deserves a fucking raise
I'm not joking when I say that I gasped when they first showed the chef... and then Ollie immediately commented on how good looking he was...
hubba hubba
I litterally took a screenshot of him to show my hairdresser how to properly manage my partially balding head ahaha
I feel that watching Josh and Ollie try so many different foods has made me a more adventurous eater and more willing to try new things. I want to try everything in this episode.
Cyclone Freddy is over, mildew growing in my house after the flooding, getting over being sick, and it's my birthday: Jolly video to make everything brighter. ❤
6:57 Ollie’s face when he said just put it then suck😂
I would've loved a conversation video with Thibault, he seemed like a very interesting person to have a chat with :)
Vol-au-vent is such a traditional thing in Belgium aswell. Chicken vol-au-vent that is (it's usually made with chicken).
yeah this one was with sea food
My partner is my BEST critic for what I cook - when he reacts like these guys over my cooking I just know I've nailed it! I love cooking and to cook amazing food - no wonder people are chefs.
I have to agree with Ollie, the Chef is a whole snack!!
I had frog legs for the first time some 15 years ago and legit had the same reaction. It reminded me of meat (chicken!) and fish at the same time. It's an amphibious meat. But like in a good way.
Ollie really does stare at Thibault a LOT in this 😆
Ollie says the funniest things!"hes very good looking and hes a god".....boys ive been really sick lately and your channel makes me smile....thank you.....i love the videos with gabby and Ollie's dad.....thank you so much
It's funny to see you guys live so close to France but have never or barely ate these types of food. I'm in North America, french descent (1536) and I know of no one that weren't at one point or another brought up on these items. They're so prevalent that our national dollar store (Dollarama) sells canned snails, much cheaper than at the grocery store. Frog legs are generally found at the fish monger or grocery stores, this chef's take on vol-au-vent and seafood; is quite similar to our own cipâte/cipaille (sea pie). Mind you vol-au-vent are available here everywhere from the local grocery store to the Costco's/Walmart (of this world) to local bakeries; the store versions are generally made with veg lard or pork lard (cheaper) and bakeries use butter. They are simply puff pastry cut outs (just like donuts) but they necessitate 3-4 more turns to be able to rise as much. Foie gras is quite a staple here as we produce the most in all of north America. Shame that the UK have banned this awesome fat bar but on the bright side; it just means that the price hasn't risen and there are more for us🤣😂🤣😂🤣😂😜
As much as I love the chaotic energy and the fun, the jumper game is quite strong. Well done 👏🏽
This episode is full of firsts for Ollie. First oyster he likes, first snail, first frog leg, first man he wants to kiss
I loved his expression here 7:53 so cute and cheery 😂❤
Wow, so cute. all the sharing with Gabby and Luke. So many firsts. LOL Ollie's face with the oysters, then the shock and joy as he found it great.
“It looks like the snail’s taken a garlic bubble bath!” 🧄 🐌 🛁😂
0:43 not even 1 min in...ollie's face😂😂
Dear Josh and Olly,
Myself i am an french bean, and now i am not there, in France but when i saw this series in France, you make me happy. Thank you so much.
Très cher Josh et Ollie,
Étant moi-même une Jollybean française et que je ne suis en ce moment là-bas, en voyant votre suite de séries, vous m'avez rendue heureuse. Merci énormément
I love how much you both love good food. I'm also enjoying this series so very much.