Alternative title: FC uses his writing skills to be patriotic with his food. Seriously, the dude knows how to make wanna try something French, in spite of having a shockingly small patale even for an American.
Sometimes I feel like F.B.I is editing or faking his videos and/or his conversations. One’s arguement cannot be this good unless if it’s been worked on for months or years.
@@Maxzes_ It's probably that extraneous or pointless comments are edited out, unless they add to the conversation. And likely that the arguments themselves are touched up in post.
@@godlyvex5543 advice: don’t let a tour guide decide your meals. They can be ass, especially when they assume Americans want American food (Idk if you’re American, just an example)
Seeing a frenchman defend our cuisine with so much passion is always delightful. Also I like how it went from "some guy insulted french cuisine" to "let's bully people and have Cleophobes as the most blasphemous person in the world".
One of the best things about this channel is that every person is assigned their own unique character. Heck, I can’t see edgeworth anymore without thinking of bowl.
I'm just in the beginning of the vid, but man I never realized how much people can be ignorant about French cuisine. After 2 years of gastronomy, I can only respect and like it... I mean, 80% of the techniques are french named lmao
@@chamber_hiro256 I live in Peru from South America. Economy is a bit of a pain in the ass, same goes for Politics and street Security (the holy trinity of South America eh?), but the food is fantastic and I'm totally fine putting up with the bs if I can eat well, at least for the time being
Tbh it happens in every country for every type of cuisine. In Australia for instance our Chinese food is very different to suit Australian tastes. Our alcohol and coffee is also suited to our tastes (big drinkers down under). In Australia 49% of people were born overseas or have a parent that was born overseas, so this kind of thing to us is pretty common knowledge. Why everything is trash in America? Well I'd look at McDonald's personally. Throwing the entire chicken or cow into a blender, then glueing the pieces back together to form nuggets and patties is not only super cost saving but also means a bad quality product.
bruh it is. I'm from Peru and i traveled to the US once. My family and I found a restaurant where they served many of our traditional dishes and even pisco (a traditional alcoholic drink). But man was it disgusting. Even things like mustard had such a different taste.
While being italian, i'm ignorant about food in general, but saucisson looks like a perfectly normal salami to me, the fact that people will take a look at it and think "salmonella meat" is mind blowing to me.
When dude said "if it's not raw, then why is it red?" I almost raged as bad as FC did. Myoglobins are a thing people. They're what give raw meat its red color even after it's been completely drained of blood.
41:17 This debate over pain au chocolat/chocolatine has destroyed friendships and teared families apart in France. Please take it seriously and adapt to what the locals are saying if you don't want to be involved in a 10 minutes long argument on which name is better for this cursed pastry. It is also said that if you want a chocolatine in a boulangerie that calls it pain au chocolat (and vice-versa) they will make you pay more for giving it the wrong name without telling you aything. Here is a tip : this pastry is called chocolatine in the south-west of France and is most likely to be called this way in the south in general so I would recommend taking precautions if you go to the south part of France. It is called pain au chocolat anywhere else. Good luck and try to survive !
But know that it is pain au chocolat, it is my belief that people who say otherwise have been brainwashed. I'm not saying chocolatine is a bad name, but pain au chocolat is the original name and the true name for it. Chocolatine is kinda lika a conspiracy theory
Bro,they say that chocolatine is the real french name when it actually comes from the english call it "chocolat in" therefore it's not the real french name End of any argument with that as a "valid point"for calling it the dumb chocolatine name
As a French, I couldn't agree more. Use Chocolatine to not upset the locals and survive, but know that THE TRUE AND CORRECT NAME is Pain au Chocolat. You don't call a Pain au raisin a Raisinine so there is no reason to call a Pain au chocolat something else!
Please notice how bringing up that subject with no intention to animate this pointless and everlasting debate whatsoever has ended up in people starting to make points on why it is good to call it "pain au chocolat". DO NOT underestimate the destructive potential of this debate. Improve, adapt, overcome and NEVER EVER start a "pain au chocolat" /"chocolatine" debate. The optimal thing to do would be not to talk about it at all.
I need to say this , as an Italian other countries don't know what italian food is.. they say it's good but they are eating a cheap copy of it, so they can't say they tried italian food and it's better then the french food. Both cuisine have their pros and cons like it's understandable that some people don't like goat cheese or that some people don't like pasta but don't say it sucks, say that you don't like it. But being famous comes with a price. I saw a guy put ketchup and cheese in a toast claiming that it's italian....
One of the few good things left by the -Pastry War- *First & Second French Interventions in Mexico* were that they left they left their cuisine in the form of baked goods. Mexican breads (Usually called "Pan Dulce", lit. "Sweet Bread") are some of the best foods you could taste, Seriously! Also, Salutes(?) from Mexico!
It’s so wild that Mexican English speakers will call their pastries sweet bread when other Hispanic regions make “sweetbreads” which is grilled lamb pancreas/organ meat. I had the organ meat variety first and it’s too strong a flavor for me. Then my Mexican auntie told me she got some sweet breads yesterday and they were left out on the counter and I should go get some. I was petrified like lady you left that organ meat out and you want me to eat it awww helll nah
@@voiceofreason2674 A ton of words for us mexicans aren't the same for other countries. Take for example "chucho", which can mean "frío" (cold), "perro" (dog), Jesus, "cárcel" (jail), etc. Depending on where you live.
@@nolasmor yea a tortilla in Mexico is an Aztec corn flat bread but it gets its name from the popular flat Spanish potato omelette. Very different, but that’s not as bad as being offered a pastry and thinking it’s organ meat
Faux Cares having so much knowledge in general makes me wondering how old they are- how do they know so much things? It seems like they can debate on everything 'cause they ll always have a very well constructed opinion even before it starts, how is it possible
@@frenchbaguetteintelligence my god! You learned all that before you made this video and the mexican cuisine one!? Dang. It sounds like you are an expert on this. Which I know you aren't but still. I'm amazed!
@@frenchbaguetteintelligence seriously?! I would have never thought we were the same age! I don't have enough general knowledge to defend my opinions half as well as you do except on some specific topics
I used to go help some friends that owed a farm that produced goat cheese/milk in France and you wouldn't believe how many different types of chesses you can make with the same milk. The type of ferment you use, the temperature of the milk, the shape it has and how long you make it dry, the kind of brine you can use, it has a infinite number of recipes. What's even crazyer is that milk is full of bacteria to the point that it is quite literally alive when you don't pasteurize it, and sometimes when you do exactly the same thing to two batches of milk, they don't end up tasting the same. That's why working with cheese can almost be considered a form of art. You can go to two different farm, taste their basic crotin de chèvre and they won't taste the same at all. Back where I used to help, the owner of the fromagerie had traveled all around the world and she used her travels as an inspiration for new and unique recipes, like new ideas of spices mix for the fresh cheese, she made some tommes with madras curry in it, she even made some basic crottins and smoked them. Smoked goat cheese. What else do you need in life. Saying that French cheese is bad because once you've tried and dislike ONE exemple of camembert is pretty much the same thing as saying that Italian food is bad because you once had a pizza you disliked. You are allowed to dislike something or even not seeing the point of learning more, like you disliked the camembert and you don't want to try anything else ? It's as fine a liking something without knowing everything about it. But shitting on people's tastes or culture when you don't know what you're talking about is the biggest form of ignorance and disrespect
I can’t believe you achieved to get a civilized and wholesome conversation about food that isn’t too fiddled with random and dumb "arguments" .Is this the influence and strength of the French cuisine ?
I must say, this video was a long time in the making and it lives up to the expectations/hype. I also liked how it was more of a collection of separate debates than just a single debate for the entire video, so I think that’s a nice bit of variety. Good work as always.
Fun fact : in France, if you ask for tap water and bread, a restaurant has to give it to you for free by law. Even a McDonald. I can also assure you that cutlery is also free in France.
I can't believe that Morbius (2022) had such great impact on the world that France, the number one country in terms of cooking, decided to make a cheese based off of it!
yoo someone else who likes goat cheese? Though I'm not from France (what gave it away?) I have a weak spot for french cheeses -- its unavoidable, since a lot of them can work by themselves but are great at being complimentary with other foods. Love to see food-related arguments. They're surprisingly refreshing. It's also incredibly informative (like with the Americans vs Mexican Food video) that I find myself appreciating the video for the information, especially when it's through a pretty fun medium.
Here where i live i can get a quite hard goat cheese but it have a very good and soft flavor, i could it a whole wheel if it didnt make me die after lmao
Cleo is a genius... She knows about the fight between "pain au chocolat" and "choco****ne" so she play with the name and turn FC crazy XD I was crying during that moment :,D
This video sent me down a rabbit hole of research about my own homeland's cuisine (Germany, lower Rhineland, btw) and now it's nearly 3:30 am and my back hurts but I looked at a lot of tasty food. I wasn't even done watching the video yet, and now that I'm almost done with it, I'm a bit annoyed by the fact that I'm a vegetarian seeing all these steaks and all that, but admitting to that change (if I made it) would embarrass me in front of my family, I fear. Ah, well, I can at least go to sleep and dream of fondue now. Edit: Chocolatinx....? God, Cleo must be protected
Something similar happened to me, only with Argentinian food instead. My god, my country has so much lesser known foods and drinks that we should've begun making more known a long while ago. Mendocine "Raspadas" are the best thing on earth for breakfast imo, second to none.
I was in France less than a week ago and, coming from an insanely picky eater, it fucking SLAPPED. Thai food also is amazing and people don’t mention it enough.
As a Louisiana person with recent French immigrants I do say French food is the best objectively. But it’s not super clearly the best unless you know history or worked in a professional kitchen and knew that everything is based around French techniques. I believe Greece is the only country In Europe that wrote a cook book without copying existing French ones. And French people and restaurants are not automatically better but there is a patience and professionalism that I associate with anything vaguely “French”. Any restaurant can call itself French so long as they do things correctly if that makes sense.
I agree to an extent, but I don’t think being based on French techniques makes French necessarily “better.” Like you can use a French technique to cook something, but what if that item that you are cooking is not native to France.
@@stephensmith7811 Then yeah you made a dish, which might not be french, but you still used techniques related to french cuisine. Sure, the dish is not directly connected to it but it still was heavily influenced by it. That’s all.
@@snuurferalangur4357 The oldest Roman cookbooks are from the later half of the Roman empire and many are in fact Eastern Roman, which would in modern terms make them Greek, Apicius is the most famous of these books but while it is a Roman cookbook, albeit a Vulgar one, its recipes come from around the Mediterranean and it was actually thought to be first compiled in what is today Greece, although other theories place it in Rome or Alexandria. Anyway, the claim is also wrong because England has cookbooks that predate the French taking over cuisine too, although those could be debatable due to the whole French influence over England as a whole due to the Anglo-Normans and Anglo-Picards, either way the Forme of Cury is a very interesting cookbook with quite a few traditional Anglo-Saxon dishes despite it being written in the 14th century... Oh also this is ignoring the East which has its own culinary history and many many cookbooks, the Timurids and Mughals have a few interesting ones, Ain-i Akbari is a good one, although not entirely a cookbook, which is the case for many older cookbooks.
Louisiana cuisine is genuinely good. It's probably the best food in the USA. Cajun & Creole dishes are really special when done authentic. Gumbo, Po-Boy sandwiches, Jambalaya, endless amount of seafood, our boozes, etc. Try Bourbon St in New Orleans and the seafood along the southern parishes, especially near Lafayette. Louisiana keeps in touch with its French roots while also being a lot more...WILD in its cuisine. Louisiana has even joined the International Organisation of La Francophonie, the only U.S state to do so. Louisiana is genuinely fighting to try and keep its French heritage, cuisine and history alive. If you travel to or live in the USA and want good food, go to south Louisiana. You won't regret it.
French Baguette Intelligence, your video saved me. I had to do a presentation about that was restaurant or food related, and I totally forgot about it. Then I remembered your french vs american and mexican vs american food, andmy day was saved. You're doing god's work.
I’ve been waiting for this!! When I was in culinary school, I was taking French classes on the side because a lot of cooking/pastry terms were French. The class trip was to a bistro nearby which was owned by a French immigrant. Before then, I was the clueless American that thought French food was “snails and junk,” but my eyes were opened, and I fell in love. I’m lucky to live near Chicago, which has a surprisingly big French presence! Many great restaurants owned by people from France, the French Pastry School, Cacao Barry Academy, and many great authentic pastry shops and boulangeries. I got immersed in the “fine food” culture and brought it home. And yes I did visit France, too, and cried when I had to go back home because it felt like home there to me. I’m surprised many people still are ignorant about French food and culture. The Julia Child cooking program was a big thing a few decades ago, and the recipes in the show and the books are great and easy for anyone to make if they don’t have much cooking experience. French pastry and the like is still a bit new in the States, too (It’s more than macarons lol), and I always have to explain what it is I studied and make and people are floored by it. French culture is conpletely the food! Obviously there’s much more, but immersing yourself in the abroad experience definitely involves getting familiar with the local cuisines, cafes, small restaurants, and markets. It’s a whole thing that’s truly special. I also find it interesting how there’s a marked difference between home cooking and the fancy restaurant stuff. I prefer the home meals with the one-dish, put in oven for three hours method (lol). The restaurant stuff tends to be more fancy and complicated to make. Plus the restaurants have all the equipment and money to make fancy stuff. I just like the homestyle feeling to the home cooking food. It feels like warmth and family (Something I never had lol) As for simplicity, nothing beats a good old jambon-beurre. I’m surprised you didn’t mention this in the video ^_^ And as for “good French representation,” I’ll get back to you if some of my stories are ever published or posted XD Edit: FC YOUVE NEVER HAD MILLES FEUILLES THOSE AR EMY FAVORITE YOU HAVE TO TRY IT
Honestly, the same can be said of any similar type of product. Here in Spain we have Fuet, and it is tasty as hell. I've had to stop myself from eating an entire one of those multiple times.
Bien joué camarade Baguette ! Avec tes efforts, le soft-power français rejaillira de ses cendres et la France sera à nouveau perçue comme le siège culturel et culinaire du monde !
Mmh, Crêpes, my French Uncle loves them. His whole family usually uses them as dessert, I haven't been there on a morning to know if they use them as breakfast. He and his wife (the wife is my mom's sister) usually make the crêpes from zero
Fun fact: My mother was born on the day of chandeleur and so sometimes we have crêpes and for the info, it's the whole meal ( because in my family we usually have them in the evening, and when we eat them at breakfast, it's the leftovers.)
It's a total craze in Brittany, France, where you can have a whole meal of Crêpes : With salad and fresh cheese as an entry, with an egg, melted cheese and ham as the main dish, and finally with citrus, sugar and butter as the dessert. You may even add liquor and make it burn live if you wanna make it festive.
Honestly some of my best experiences have been with French cuisine. Bœuf bourguignon is one of my favorite dishes I've had, overall, same with hachis parmentier. When I studied French in secondary school, I had two occasions to go to a French restaurant; one was in Manhattan after visiting the Metropolitan Museum of Art when we were doing a unit on French art, and the other was as a graduation celebration thrown by my French teacher for her graduating students, along with her family. An excellent teacher and I've still tried to keep my familiarity with the language sharp, though it's more difficult without the constant daily practice of her classes.
French gastronomy is the best in the world, and I will die on that hill. You went into charcuterie for a little bit, people are so often put off by raw meats but they are so delicious. The rich wine list we have as well that goes brilliantly with those appetisers (also, a Frenchie that doesn't drink wine regularly!? Sacrilege!), Bordeaux, Cote du Rhone, Chateauneuf du Pape, Fleurie just to name a few Reds. AND LES FRUITS DE MER HOW COULD I FORGET. Fish soup with a good white is to die for. I swear people who say they don't like seafood are equally as ignorant as people dissing on French food... I need to go back.
As much as I love the political and sometimes nonsensical arguments, these videos on culture history are always my favorite. I never knew that there was such a thing as mother sauces. Another great vid.
I'm honestly surprised how much the French culinary is disrespected by those two lads in the convo. i thought that their huge influence in cooking and how much French Cuisine is praised because of it's quailty and complexity was common knowledge. Also, every single cheese showcased in the video looks absolutely delicious.
When it comes to conversations about culture, nobody is more reliable than Wyoming's one real resident (the other 9 living there are twisters that picked up the IDs of those in their path) I get the whole "making fun of French and British people" thing, but I feel like some people have just stopped realizing it was for shits and giggles and decided to dislike both countries for reasons they don't even seem to understand Personally I'm now kinda wishing that I'd grown up somewhere with more of its own culture outside of "barbecues and blowing shit up"
I don’t think you guys realize just how big American culture is. It’s affecting other countries now. But people have gotten so used to it they don’t believe it to be American culture. The U.S is one of the largest exporters of entertainment in the world. Either it be music, games, movies or shows etc. People in other countries have gotten so used to these American things that they tend to forget that all that American stuff they use or listen to is apart of American culture. Another thing is the media likes to show only the bad side to things and the U.S in no exception. They know America hate gets popular so they take any story they can and spread it like wildfire. And the fact that you can carry weapons in the U.S doesn’t help because the news likes to act as if the U.S were some war zone. When in reality most people are smart enough to realize that pulling a gun on someone is illegal. I hate people who pretend the U.S has little to no culture when this couldn’t be farther from the truth. These people who believe so are ignorant and should do research before they make bold claims. Thanks for listening to my Ted talk!
Unless you're Italian. In such case there are specific and grounded cultural reasons as to why they are our mortal enemies and should be eradicated from the face of the planet. The only way you can make us come to reason is throwing a Swiss in the middle.
very funny episode, as a french person, I relate a lot. But also I can't blame them for not knowing french food, they're not in a country where it matters as much as ours. still, most of them are uncultured idiots, but that's another story. (jk no hate love and respect everyone
There is a school in Texas who’s motto is “Gig Them” which refers to catching frogs to eat. And anytime they squeal in fright at Louisiana for eating frogs or gators or squirrels it’s like “your parents ate these and you came out alright, so chill out and suck the meat off that leg”
Im british and i think the same. Americans dont know what food is british but also i dont really care because why should it matter to them? A lot of the complaints of ‘french food’ that is served in the US works for british food, Cheddar for example is often a pretty strong tasting and crumbly cheese, not squishy orange flavourless stuff, and i doubt americans have access to good stilton either. French cheeses are absolutely delicious and arnt all that expensive either. Americas obsession with mild sweet tasting foods means that americans will always think the rest of the worlds food is crap.
Snails are cute and make good pets, and good food. People who judge snails as "disgusting" just because they're wet have never met a fish in real life either. Many highly-sought seashells secretly had snails inside when alive. Many people have even eaten snail and loved it without knowing it's a snail: whelk, conch, and abalone are common in seaside cuisine. The materials snails make, such as pearls, nacre, cowrie cash, and purple dye, have been sought after since recorded history. Watching or listening to snails has a therapeutic benefit for people in long term hospital stay. They are full of fun tricks you wouldn't expect! Truly, snails are the French food of critters.
Well MOST fish have a naturally tame or pleasing aesthetic to them while snails are these strange, moist, squishy slugs. Don't get me wrong I don't personally find snails disgusting but comparing them to fish is a bit silly.
@@THENemesisXX99 Your counterpoint is well made. I was referring to the sensation of handling a freshly caught fish, a sensation which I have found as equally slimy as a snail, but with added uncomfortable thrashing. A handled snail will crawl some stripes of mucus over the hand at worst. A handled fish has a furious duty to cover everyone nearby with whatever was once covering it. Personal anecdotal interactions are colouring my worldview here in the fish and snail debate.
I like escargot. Its dumb that people say its gross because the animal is gross. Every animal is gross, theyre literal ANIMALS. If you went to a dairy farm and saw the cows there, surrounded in shit and flies, youll never want to eat beef again. These animals are rigorously processed so they can be safe for consumption, whether it be cows, pigs, sheep, chicken, fish, snail, or frog.
A-men! I don't eat snails (I can't even bear the scent of the butter once it's warm) though, but my dad literarly is a farmer that has cows of the kind that is destined for meat consumption, and my family always gets at least a part of a cow's meat parts, so that makes up for it.
40:20 cant believe that the singular dish ive had that this guy mentions is the single one he hasnt tried yet, and do continue looking forward to it, cause it was fantastic...
I'd like to take a moment to say that the "pain au chocolat" is made with two chocolate sticks, melted in the baking. The "chocolatine" only has one. This is why people argue about it: they are extremely similar, and France has a lot of language variations. In the perfect town of Lyon, we say "gones" for "kids". In some regions, "crayon de papier" is said as "crayon gris". Both mean pen: paper pen and grey pen respectively.
You know, in hindsight, probably should’ve guessed the reason quite a lot of French food is expensive and served in small amounts is because it takes a lot of time and effort to make. In America where a lot of the food tends to be served in larger portions at lower costs, paying a substantial amount of money for a rather small (but high quality) dish just seems like a ripoff. Then again, considering America’s obesity rate, quality isn’t really our strong suit. We love to shit on restaurants like McDonald’s, Taco Bell, Applebees, etc. but we don’t really give a damn so long as the food is cheap.
Yeah i've had arguments of people shitting on fast food chains, and while it's true they are mostly low quality stuff, it's still cheap and affordable Also like mentioned in this video the quality of the ingredients used in Europe are much better, but it comes at a "price" from what i heard from the people that have been in America they said that the portions are much larger than in Europe for roughly the same price I think the portions here in Europe are already big enough so that's why i don't really feel that bad for going at a McDonald everyonce and a while
Thanks for deepening my understanding of French cuisine! I've known about french culinary influences and mother sauces but I didn't know most of the stuff in the video. I've tried french Brie cheese before at a buffet and it was fantastic (dunno how authentic it is though). But I haven't had the opportunity to try authentic French dishes, I really wanna try some though (as long as its affordable and not like some of those pricey small fancy dishes). This made me wanna try cooking homemade simple French food with my amateur skills.
I think the reason why people dislike french food is because in fancy restaurants french food is usually expensive and so the richer people who feel the need to flex their money on people go there and make a big deal over how they are eating expensive french food, all the while being incredibly obnoxious and so I think people associate the idea of french food with that same obnoxiousness, despite not knowing much about it
Personally I went to France and the food was very good, like you said complexity makes the food much more costly but it's a sacrifice I'm willing to make if I want to try new things. Still I think our two types of food are on the same level and are equally misuranderstood
A lot of French ppl will admit that if there was a "#1" country to choose in terms of food, Italy would the winner. Maybe not in terms of 'cooking', but in terms of 'food' : Italian dishes have simply a much larger potential as "everyday-food" than French one. Ofc it's the stale, basic example, but everytime I step back and think about pizza, it's crazy how this is efficient. If Pizzas were an OS, it'd be Windows. And I'm talking about Italian pizzas, not the american pizzas with acid tomato sauce and fckin burger patties as crust
Yo, FC dropping the real knowledge about French cuisine. I appreciate you, brother. Didn't have any idea just how much French was in my day-to-day, now I have a better scope. Definitely gotta visit the country someday, try the stuff straight from source.
not associated with the video but man, i respect how much time you into these close to hour long videos, these must take days or weeks, thx for every video man
I think this video has just given me great ideas for if I ever visit France. I really enjoyed this video, it’s really nice to hear someone talking about their country’s food!
Man the only french dish i ever had was passion fruit mousse (4 to 5 years ago If i remember correctly), It was one of the most delitious desserts i had in my life, and i'm a bit bumed that i had It only once
Lived in America, moved to England. I explored around Europe. Can confirm - FRENCH FOOD IS GREAT! Huge fan of the street food, crepes in particular are my weakness now.
Hahaha crepes and Galettes represent the trap of Brittany, you start eating one you never leave, especially if its local stuff because i tried in Loire Atlantique and ok i didnt exactly try a Breton one so it was quite disapointing even if it was good. I tried in Normandy close to Britanny the stuff was decent but that was mostly due to what was inside being crazy good, since i asked for local cheese and cider and its just a delish however the Galette itself was lacking some extra taste. Tried in Finistère (edge of Britanny like couldnt be more Breton if you tried) inside an isolated Creperie called la Potion Magique (its near the Dolmen fields hence the name reminding of Asterix and Obelix) which served magnificent Galette of incredible size filled with local butter and many other ingrediant and my god i felt i was in heaven.
Also la Catalogne is not "just Spanish" it's a cutlure of its own that is also present in France. So Crême Catalane is both French and Spanish for historical reasons.
Tbf French Catalonia is tiny as hell and due to politics in the previous century the Catalan culture there took quite the severe hit like the rest of France's culture, though not really in the cooking part thats for sure
This video made me reconsider my ideas on certain types of cuisine I consume here in the USA. Specifically, Mexican cuisine and Chinese. Funnily enough, I actually enjoy the "French" Bread here. So I imagine having a more authentically made French bread would taste leagues better. I guess going to France is now on my bucket list.
Remember so long as it fresh, the Baguette is excellant, you let it alone for an entire week or even just a few days and its going to find more use as a baseball bat than food
Something that don't many tourists know is the French 101 immersive experience is going to a bakery in the morning, buy a Traditional Baguette (different type then the 'white' ones you guys have outside France) while it's still hot out of the furnace, and cronch the tip of it while going back home. Many of French clichés aren't true, but kids walking with Baguette under the arm still exists whenever it's bread-buying time
I’ve only seen about half the video but this is one of the funniest and informative debates on your channel yet. Even though his arguments haven’t been as strong as in other videos, I think Cypher comes off as significantly more likeable and enjoyable in this debate. Can’t wait to see the rest of the video! (Also this video reminded me of how bad my French is. I didn’t even catch the mistake with using ‘fishe’ in the dish name Critical Orgasm mentioned) Edit now that I’ve watched the video: it was a really enjoyable and civil conversation on the whole, I was surprised that the Americans were on the whole more willing to accept French food. Also the last minute appearance of Harry was gold.
I swear only europeans know about how good French Cousine is. I'm an italian who probably had (authentic) French food once or twice and It's a godsent. Period. I hate when people stereotype cooking like "Ew, snails" or "Pizza is good" it's not like you eat it every fu**ing day, we have others great food you know? And you don't have to like ALL the foods to like its cousine duh
Foo for Thot has to be American. Hyper-fixation on and fear of raw or "undercooked" ingredients is prevalent here. My mother is too afraid to eat sushi, even when I order a roll without any meat for her to try. Unfortunately, I find that it is common for parents like my mother to raise children with limited palates. Plenty of my friends overcook more "dangerous" meats like chicken and have a distaste for pungent flavors. Bit sad, innit? The world is big and full of people that make and like different foods. To limit oneself seems so... insular. Try snails, or frog legs, tripe, a century egg, etc. It's more fun that way.
TBF our sense of smell and taste are linked. Also, our sense of smell has evolved to dislike things that are dangerous for human consumption. There are a few exceptions but generally if something smells bad, you shouldn't eat it.
French food is so varied you wouldn't even know that it is french food because for example people will call it Fish soup and not Bouillabaisse or Dry sausage instead of saucisson.
Mon patriotisme me force a écrire en Français; BRAVO, le travail derrière cet vidéo dois être énorme et j'ai envie de dire que c'est le minimum requis pour faire une vidéo sur la plus GRANDE cuisine du monde. Merci et bon courage pour la suite.
FC, I really hope you've had Mille Feuille by the time this video has come out. It's a pretty decent pastry. For my fellow Americans who think they can just whip out some of these dishes, let me reinforce FC's point about the skill and patience involved. I'm talking from memories that are 10+ years in the past, so things might be a little hazy. Puff pastry alone takes so much time and precision to make. When I was taking baking and pastry classes, we used a machine to assist in rolling the dough out. It still took roughly 10 minutes to get a finalized batch of pastry because of necessary care for the machine. However, it cut out on the endurance, and time, that making it by hand would require. Imagine having to not only tend to simpler tools, but also needing the sheer stamina to push through it. Making puff pastry through manual labor could easily be a workout routine. Another workout routine is Hollandaise sauce. I've made it only once in my life, but I remember one major thing vividly. There was just so much stirring and whipping. You can't just simply stop stirring and whipping the sauce, or you risk losing the emulsion. In addition, the process of emulsion requires you to maintain a precarious temperature while you're stirring and whipping. The chef that was teaching me gave me some words to reassure me in the event that I failed to make a decent Hollandaise. In the end, he complimented it as one of the best first-timer Hollandaises he had, but there was still room for improvement. While you think it can be easy to make a baguette, it's possible to screw that up, too. Our technique in school used a giant board to shimmy the baguettes into an oven, and that's where it can go wrong. There's an easy risk of scrunching the baguette up, and you get a loaf of bread shaped like a lightning bolt. Sure, it might still have the same taste as a normal baguette, but it's much more awkward to carry around. Yes, there are a lot of restaurants that abuse the French language to raise their prices, and getting bad French food is more likely the result of said restaurants underpaying an increasingly apathetic staff, but there are also good French restaurants that are worth that price and I recommend finding one of those.
A moment of appreciation for the editing style. In the landmarks video the pause when showing the photos was too long, but in this video it syncronises perfectly with me taking a look then going back to reading. Great video as usual
While watching a the first half of the video I was thinking "Why doesn't he talk about boeuf bourguignon?" and then suddenly it appeared and I shouted in celebration. And I'm not even French, it just because boeuf bourguignon is that good.
I just love how Cypher got invested into the whole backstory behind French cuisine after seeing the Tournedos Rossini and yet still felt compelled to argue yet still acknowledge that you had good points.
Okay, but now I want to go to France and see everything in the tourism video, and try all of this. Is FC paid by the French government to promote tourism? Because it’s working.
I am absolutely terrified by how extensive you explained French cuisine, all I do for days on end is eat whatever is available in the kitchen... Great Video, FC!
41:18 I fucking died, why are all of your videos so funny? As a french person, this was super funny to watch. Your channel makes me learn so much stuff, whether it's on ongoing events, food, history... Please continue making those, they are perfect
French food is amazing! Too bad where I live it's too expensive to enjoy on a regular basis. My personal favourite would have to be French rabbit dishes. Lapin a la cocotte is in my opinion the best stew ever created, and I would highly recommend it. Word of advice however, many French dishes have simple ingredients, but are hard to execute properly. Despite this learning how to cook French cuisine at home will save you a lot of money in the long run. Good luck :)
I am salivating with all these delicious foods being presented. A way more informative discussion that is greatly enjoyable, barely saw the time pass since I was so immersed in the discussion. It's your fault I'm starting to plan a trip to France just to eat some of these dishes
I've actually had escargot before. I didn't particularly like it when i had it, because it was really oily, but that may also be because i was very young (maybe 12). It was still better than most people imagine it as, but not really my thing.
I'm a very picky eater but I don't understand how so many people try to convince themselves that french food is overrated because some of it is intimidating, gotta be one of the silliest and unnecessarily petty copes out there
Just wanted to say that this is an awesome and informative video, and its currently helping me flesh out my DnD character! I truthfully know very little of France and it's culture, but this has helped me get ideas for things for my character to bring up or talk about! Super exciting stuff.
Gods, I had an hour and a half long debate in an english-speaking server about how blue cheese is actually delicious and not unhealthy. It would have had a good place on this channel, if it was more constructive mdr. My favourite cheeses are Ossau-Iraty and Selles-sur-Cher btw
As a birit, I haven't the slightest clue about french food beyond baguettes (which are quite tasty), but man, does this stuff make me hungry. The duck looked pretty damn good.
To me, food and dick plays by the same rules. If it's great and won't make me sick, I'll happily have it, regardless of origin. But if it's served by some rude mental flatliner, it doesn't really matter what it's like or where it came from.
I think I recently learned about American chocolate being distinctly different from European chocolate. Maybe I'm a weirdo with a really small palate but I really love a good Almond Hershey's bar, even if its of "lower quality" in regards to taste (Apparently Hershey Bars legally can't even be considered chocolate in some parts of Europe, with it being considered closer to cheese). All the European chocolate I've had (in a most likely watered down form given I live in the states) have been to rich for me, but I also recognize that's likely because I'm trying to eat it in larger portions than you should because of how much larger portions are in American food in general. Really fantastic video though, never knew that French cuisine was this varied and had such a major influence on the entire culinary world!
Vive les painette choquelines!
Cleo you have no thoughts going upstairs do you? Don't ever change ya multilingual gremlin
*PAIN AU CHOCOLAT. PAIN AU CHOCOLAT. PAIN AU CHOCOLAT. PAIN AU CHOCOLAT. PAIN AU CHOCOLAT. PAIN AU CHOCOLAT.*
Chocolatine 😎
@@theorghal you did not...
elle est diabolique, elle sais qu'en disant ca elle a enclencher une guerre
Faux Cares: "Name 5 french dishes!"
Most people: "Baguette..."
*Chad Bowl:* "Sperm"
Coq au Cum
Top things to company with bread
Most people are ignorant fool, Bowl is a cultured fool
He's not wrong when you consider that the french invented Astolfo...
@@JosephSmith-lq6rbwhat's that?
Alternative title: FC uses his writing skills to be patriotic with his food.
Seriously, the dude knows how to make wanna try something French, in spite of having a shockingly small patale even for an American.
yeah same, I'm a little bitch when it comes to trying new foods but damn if I don't want to go to france right now
still not going to try snails though. maybe frog legs.
Sometimes I feel like F.B.I is editing or faking his videos and/or his conversations.
One’s arguement cannot be this good unless if it’s been worked on for months or years.
@@Maxzes_ It's probably that extraneous or pointless comments are edited out, unless they add to the conversation. And likely that the arguments themselves are touched up in post.
@@godlyvex5543 advice: don’t let a tour guide decide your meals. They can be ass, especially when they assume Americans want American food (Idk if you’re American, just an example)
Cypher got bamboozled hard. He was like "Foie Gras looks disgusting" and then the meat served with foie gras seemed OK to him.
It’s almost like he hasn’t tasted French Food in his life!
Spanish creating french omelette
French creating Espagnole sauce
Perfectly balanced, as all things should be
Seeing a frenchman defend our cuisine with so much passion is always delightful.
Also I like how it went from "some guy insulted french cuisine" to "let's bully people and have Cleophobes as the most blasphemous person in the world".
One of the best things about this channel is that every person is assigned their own unique character. Heck, I can’t see edgeworth anymore without thinking of bowl.
I can't look at von Karma without thinking of Harry anymore, because they are literwlly the same person
Volkeh…
@@kasane1082.....
*"RACIAL SLURS"*
Ah a fellow ohioan
In the flesh.
I'm just in the beginning of the vid, but man I never realized how much people can be ignorant about French cuisine. After 2 years of gastronomy, I can only respect and like it... I mean, 80% of the techniques are french named lmao
This just makes me want to go to france and try the foods. Didn't know the watering down of popular foods in america was this bad
I went to USA a couple of years ago and man the food was kinda shit ngl.
@@joaquincasascortes624 well I live in the us and I can tell you it's shit depending where you go
@@chamber_hiro256 I live in Peru from South America.
Economy is a bit of a pain in the ass, same goes for Politics and street Security (the holy trinity of South America eh?), but the food is fantastic and I'm totally fine putting up with the bs if I can eat well, at least for the time being
Tbh it happens in every country for every type of cuisine.
In Australia for instance our Chinese food is very different to suit Australian tastes. Our alcohol and coffee is also suited to our tastes (big drinkers down under). In Australia 49% of people were born overseas or have a parent that was born overseas, so this kind of thing to us is pretty common knowledge.
Why everything is trash in America? Well I'd look at McDonald's personally. Throwing the entire chicken or cow into a blender, then glueing the pieces back together to form nuggets and patties is not only super cost saving but also means a bad quality product.
bruh it is. I'm from Peru and i traveled to the US once. My family and I found a restaurant where they served many of our traditional dishes and even pisco (a traditional alcoholic drink). But man was it disgusting. Even things like mustard had such a different taste.
While being italian, i'm ignorant about food in general, but saucisson looks like a perfectly normal salami to me, the fact that people will take a look at it and think "salmonella meat" is mind blowing to me.
As a guy who just likes a papa Johns pizza I also have to agree with you
When dude said "if it's not raw, then why is it red?" I almost raged as bad as FC did. Myoglobins are a thing people. They're what give raw meat its red color even after it's been completely drained of blood.
Okay ma perché chiamarlo salami HAHAHAHAHAHA
@@feroxino1051 A quanto ne so in inglese si dice salami invece che salame, poi magari sono stronzo io e non è vero
@@Aiden071 no no, hai ragione
41:17
This debate over pain au chocolat/chocolatine has destroyed friendships and teared families apart in France. Please take it seriously and adapt to what the locals are saying if you don't want to be involved in a 10 minutes long argument on which name is better for this cursed pastry.
It is also said that if you want a chocolatine in a boulangerie that calls it pain au chocolat (and vice-versa) they will make you pay more for giving it the wrong name without telling you aything.
Here is a tip : this pastry is called chocolatine in the south-west of France and is most likely to be called this way in the south in general so I would recommend taking precautions if you go to the south part of France. It is called pain au chocolat anywhere else. Good luck and try to survive !
But know that it is pain au chocolat, it is my belief that people who say otherwise have been brainwashed. I'm not saying chocolatine is a bad name, but pain au chocolat is the original name and the true name for it. Chocolatine is kinda lika a conspiracy theory
Bro,they say that chocolatine is the real french name when it actually comes from the english call it "chocolat in" therefore it's not the real french name
End of any argument with that as a "valid point"for calling it the dumb chocolatine name
As a French, I couldn't agree more. Use Chocolatine to not upset the locals and survive, but know that THE TRUE AND CORRECT NAME is Pain au Chocolat. You don't call a Pain au raisin a Raisinine so there is no reason to call a Pain au chocolat something else!
So it's basically the french version of "bolacha VS bsicoito"
Please notice how bringing up that subject with no intention to animate this pointless and everlasting debate whatsoever has ended up in people starting to make points on why it is good to call it "pain au chocolat". DO NOT underestimate the destructive potential of this debate. Improve, adapt, overcome and NEVER EVER start a "pain au chocolat" /"chocolatine" debate. The optimal thing to do would be not to talk about it at all.
An argument about food?
This channel is incredible.
The second one in fact
I think you mean incrEDIBLE!
I need to say this , as an Italian other countries don't know what italian food is.. they say it's good but they are eating a cheap copy of it, so they can't say they tried italian food and it's better then the french food. Both cuisine have their pros and cons like it's understandable that some people don't like goat cheese or that some people don't like pasta but don't say it sucks, say that you don't like it. But being famous comes with a price. I saw a guy put ketchup and cheese in a toast claiming that it's italian....
Don't worry, friend. We're well aware of this issue and "Americans vs Italian Food" is another video we plan to make.
Chicago and New York pizza is better than anything Italy has to offer.
@@PotatoSlices 😐
@@PotatoSlices I’m genuinely confused, is this a joke or are you trying to get someone’s attention?
@@minguigui9741 it's just the plain truth.
This channel makes me more proud of being French than any history teacher ever did.
"Name five French dishes"
Everyone but FC and Bowl: "Baguette"
Bowl: "Sperm"
One of the few good things left by the -Pastry War- *First & Second French Interventions in Mexico* were that they left they left their cuisine in the form of baked goods.
Mexican breads (Usually called "Pan Dulce", lit. "Sweet Bread") are some of the best foods you could taste, Seriously!
Also, Salutes(?) from Mexico!
As a mexican, I confirm mexican bread is such a "manjar" (delicacy). Thanks(?) french guys.
@Electroboss Thanks! I wasn't sure what was the correct translation for "Saludos desde X"
It’s so wild that Mexican English speakers will call their pastries sweet bread when other Hispanic regions make “sweetbreads” which is grilled lamb pancreas/organ meat. I had the organ meat variety first and it’s too strong a flavor for me. Then my Mexican auntie told me she got some sweet breads yesterday and they were left out on the counter and I should go get some. I was petrified like lady you left that organ meat out and you want me to eat it awww helll nah
@@voiceofreason2674 A ton of words for us mexicans aren't the same for other countries. Take for example "chucho", which can mean "frío" (cold), "perro" (dog), Jesus, "cárcel" (jail), etc. Depending on where you live.
@@nolasmor yea a tortilla in Mexico is an Aztec corn flat bread but it gets its name from the popular flat Spanish potato omelette. Very different, but that’s not as bad as being offered a pastry and thinking it’s organ meat
Faux Cares having so much knowledge in general makes me wondering how old they are- how do they know so much things? It seems like they can debate on everything 'cause they ll always have a very well constructed opinion even before it starts, how is it possible
20 years old.
@@frenchbaguetteintelligence damn you re not that old, I envy your ...experience I guess ? Thanks for sharing it with everyone here
@@frenchbaguetteintelligence my god! You learned all that before you made this video and the mexican cuisine one!? Dang. It sounds like you are an expert on this. Which I know you aren't but still. I'm amazed!
@@frenchbaguetteintelligence seriously?! I would have never thought we were the same age! I don't have enough general knowledge to defend my opinions half as well as you do except on some specific topics
@@frenchbaguetteintelligence Are you... Rich?
I used to go help some friends that owed a farm that produced goat cheese/milk in France and you wouldn't believe how many different types of chesses you can make with the same milk.
The type of ferment you use, the temperature of the milk, the shape it has and how long you make it dry, the kind of brine you can use, it has a infinite number of recipes. What's even crazyer is that milk is full of bacteria to the point that it is quite literally alive when you don't pasteurize it, and sometimes when you do exactly the same thing to two batches of milk, they don't end up tasting the same.
That's why working with cheese can almost be considered a form of art.
You can go to two different farm, taste their basic crotin de chèvre and they won't taste the same at all.
Back where I used to help, the owner of the fromagerie had traveled all around the world and she used her travels as an inspiration for new and unique recipes, like new ideas of spices mix for the fresh cheese, she made some tommes with madras curry in it, she even made some basic crottins and smoked them.
Smoked goat cheese. What else do you need in life.
Saying that French cheese is bad because once you've tried and dislike ONE exemple of camembert is pretty much the same thing as saying that Italian food is bad because you once had a pizza you disliked.
You are allowed to dislike something or even not seeing the point of learning more, like you disliked the camembert and you don't want to try anything else ? It's as fine a liking something without knowing everything about it.
But shitting on people's tastes or culture when you don't know what you're talking about is the biggest form of ignorance and disrespect
I can’t believe you achieved to get a civilized and wholesome conversation about food that isn’t too fiddled with random and dumb "arguments" .Is this the influence and strength of the French cuisine ?
Food brings people together
It has to be!
After all...
_The Last Supper?_
I must say, this video was a long time in the making and it lives up to the expectations/hype. I also liked how it was more of a collection of separate debates than just a single debate for the entire video, so I think that’s a nice bit of variety. Good work as always.
Fun fact : in France, if you ask for tap water and bread, a restaurant has to give it to you for free by law. Even a McDonald.
I can also assure you that cutlery is also free in France.
Jean Valjean is malding over these recent developments.
@@aghadlarhen9397 X)
@Marco Penso it isn't . at first french and spanish look very similar but it will definitly be a pain in the ass when you start learning grammar
@@paco2942 especially when you learn how to count the numbers
@@trizz8209 my grandfather is turning 20 20 20 20 10 9 soon
I can't believe that Morbius (2022) had such great impact on the world that France, the number one country in terms of cooking, decided to make a cheese based off of it!
"If it's tasteless, why get so fucking picky, sweetheart?" is my favorite line, FC is great at back-sass
yoo someone else who likes goat cheese?
Though I'm not from France (what gave it away?) I have a weak spot for french cheeses -- its unavoidable, since a lot of them can work by themselves but are great at being complimentary with other foods.
Love to see food-related arguments. They're surprisingly refreshing. It's also incredibly informative (like with the Americans vs Mexican Food video) that I find myself appreciating the video for the information, especially when it's through a pretty fun medium.
Goat cheese honey and black berries throw that on a cracker
Ayo french here, if you like goat cheese try the Basque ones like Ossau Iraty. Damn that cheese is good as FCK.
Here where i live i can get a quite hard goat cheese but it have a very good and soft flavor, i could it a whole wheel if it didnt make me die after lmao
Greek bro
As a Frenchman, I simply recommend goat cheese with berries or jam. A very nice combo. Hell, you should even try goat yoghurt with jam.
Cleo is a genius... She knows about the fight between "pain au chocolat" and "choco****ne" so she play with the name and turn FC crazy XD I was crying during that moment :,D
This video sent me down a rabbit hole of research about my own homeland's cuisine (Germany, lower Rhineland, btw) and now it's nearly 3:30 am and my back hurts but I looked at a lot of tasty food. I wasn't even done watching the video yet, and now that I'm almost done with it, I'm a bit annoyed by the fact that I'm a vegetarian seeing all these steaks and all that, but admitting to that change (if I made it) would embarrass me in front of my family, I fear. Ah, well, I can at least go to sleep and dream of fondue now.
Edit: Chocolatinx....? God, Cleo must be protected
Rhineland-palatinate, Sarr, Franconia and Bavaria have the best food in Germany, hands down
@@barmybarmecide5390 Well, they're better than some others at the very least
Something similar happened to me, only with Argentinian food instead. My god, my country has so much lesser known foods and drinks that we should've begun making more known a long while ago.
Mendocine "Raspadas" are the best thing on earth for breakfast imo, second to none.
I was in France less than a week ago and, coming from an insanely picky eater, it fucking SLAPPED. Thai food also is amazing and people don’t mention it enough.
Fancy Thai food is good but cheap thai food is super unhealthy. Lot of people eat super greasy salty canned foods
Thai i adore
As a Louisiana person with recent French immigrants I do say French food is the best objectively. But it’s not super clearly the best unless you know history or worked in a professional kitchen and knew that everything is based around French techniques. I believe Greece is the only country In Europe that wrote a cook book without copying existing French ones. And French people and restaurants are not automatically better but there is a patience and professionalism that I associate with anything vaguely “French”. Any restaurant can call itself French so long as they do things correctly if that makes sense.
I agree to an extent, but I don’t think being based on French techniques makes French necessarily “better.” Like you can use a French technique to cook something, but what if that item that you are cooking is not native to France.
@@stephensmith7811 Then yeah you made a dish, which might not be french, but you still used techniques related to french cuisine. Sure, the dish is not directly connected to it but it still was heavily influenced by it. That’s all.
@@snuurferalangur4357 The oldest Roman cookbooks are from the later half of the Roman empire and many are in fact Eastern Roman, which would in modern terms make them Greek, Apicius is the most famous of these books but while it is a Roman cookbook, albeit a Vulgar one, its recipes come from around the Mediterranean and it was actually thought to be first compiled in what is today Greece, although other theories place it in Rome or Alexandria. Anyway, the claim is also wrong because England has cookbooks that predate the French taking over cuisine too, although those could be debatable due to the whole French influence over England as a whole due to the Anglo-Normans and Anglo-Picards, either way the Forme of Cury is a very interesting cookbook with quite a few traditional Anglo-Saxon dishes despite it being written in the 14th century... Oh also this is ignoring the East which has its own culinary history and many many cookbooks, the Timurids and Mughals have a few interesting ones, Ain-i Akbari is a good one, although not entirely a cookbook, which is the case for many older cookbooks.
I'm proud to be greek.
Louisiana cuisine is genuinely good. It's probably the best food in the USA. Cajun & Creole dishes are really special when done authentic. Gumbo, Po-Boy sandwiches, Jambalaya, endless amount of seafood, our boozes, etc. Try Bourbon St in New Orleans and the seafood along the southern parishes, especially near Lafayette. Louisiana keeps in touch with its French roots while also being a lot more...WILD in its cuisine. Louisiana has even joined the International Organisation of La Francophonie, the only U.S state to do so. Louisiana is genuinely fighting to try and keep its French heritage, cuisine and history alive. If you travel to or live in the USA and want good food, go to south Louisiana. You won't regret it.
French Baguette Intelligence, your video saved me. I had to do a presentation about that was restaurant or food related, and I totally forgot about it. Then I remembered your french vs american and mexican vs american food, andmy day was saved. You're doing god's work.
Epic video, great story, but how the hell did Bowl/Thog miss a chance to hate on France?
I have a very small palette. 70% of these dishes look and sound absolutely great (the snails too, I hadn't known they were tasteless).
I’ve been waiting for this!!
When I was in culinary school, I was taking French classes on the side because a lot of cooking/pastry terms were French. The class trip was to a bistro nearby which was owned by a French immigrant. Before then, I was the clueless American that thought French food was “snails and junk,” but my eyes were opened, and I fell in love. I’m lucky to live near Chicago, which has a surprisingly big French presence! Many great restaurants owned by people from France, the French Pastry School, Cacao Barry Academy, and many great authentic pastry shops and boulangeries. I got immersed in the “fine food” culture and brought it home. And yes I did visit France, too, and cried when I had to go back home because it felt like home there to me.
I’m surprised many people still are ignorant about French food and culture. The Julia Child cooking program was a big thing a few decades ago, and the recipes in the show and the books are great and easy for anyone to make if they don’t have much cooking experience. French pastry and the like is still a bit new in the States, too (It’s more than macarons lol), and I always have to explain what it is I studied and make and people are floored by it.
French culture is conpletely the food! Obviously there’s much more, but immersing yourself in the abroad experience definitely involves getting familiar with the local cuisines, cafes, small restaurants, and markets. It’s a whole thing that’s truly special.
I also find it interesting how there’s a marked difference between home cooking and the fancy restaurant stuff. I prefer the home meals with the one-dish, put in oven for three hours method (lol). The restaurant stuff tends to be more fancy and complicated to make. Plus the restaurants have all the equipment and money to make fancy stuff. I just like the homestyle feeling to the home cooking food. It feels like warmth and family (Something I never had lol)
As for simplicity, nothing beats a good old jambon-beurre. I’m surprised you didn’t mention this in the video ^_^
And as for “good French representation,” I’ll get back to you if some of my stories are ever published or posted XD
Edit: FC YOUVE NEVER HAD MILLES FEUILLES THOSE AR EMY FAVORITE YOU HAVE TO TRY IT
In my french home, saucisson is considered halfway between an apetizer and a hard drug.
Honestly, the same can be said of any similar type of product. Here in Spain we have Fuet, and it is tasty as hell. I've had to stop myself from eating an entire one of those multiple times.
The trailer for this was amazing. Cant wait to enjoy the next 46 minutes lol
Bien joué camarade Baguette ! Avec tes efforts, le soft-power français rejaillira de ses cendres et la France sera à nouveau perçue comme le siège culturel et culinaire du monde !
Mmh, Crêpes, my French Uncle loves them. His whole family usually uses them as dessert, I haven't been there on a morning to know if they use them as breakfast. He and his wife (the wife is my mom's sister) usually make the crêpes from zero
Crêpes are so popular in France, we have rebranded an holiday as "crêpe day" (chandeleur, or candlemas in english)
Fun fact: My mother was born on the day of chandeleur and so sometimes we have crêpes and for the info, it's the whole meal ( because in my family we usually have them in the evening, and when we eat them at breakfast, it's the leftovers.)
It's a total craze in Brittany, France, where you can have a whole meal of Crêpes : With salad and fresh cheese as an entry, with an egg, melted cheese and ham as the main dish, and finally with citrus, sugar and butter as the dessert. You may even add liquor and make it burn live if you wanna make it festive.
Honestly some of my best experiences have been with French cuisine. Bœuf bourguignon is one of my favorite dishes I've had, overall, same with hachis parmentier. When I studied French in secondary school, I had two occasions to go to a French restaurant; one was in Manhattan after visiting the Metropolitan Museum of Art when we were doing a unit on French art, and the other was as a graduation celebration thrown by my French teacher for her graduating students, along with her family. An excellent teacher and I've still tried to keep my familiarity with the language sharp, though it's more difficult without the constant daily practice of her classes.
French gastronomy is the best in the world, and I will die on that hill. You went into charcuterie for a little bit, people are so often put off by raw meats but they are so delicious. The rich wine list we have as well that goes brilliantly with those appetisers (also, a Frenchie that doesn't drink wine regularly!? Sacrilege!), Bordeaux, Cote du Rhone, Chateauneuf du Pape, Fleurie just to name a few Reds. AND LES FRUITS DE MER HOW COULD I FORGET. Fish soup with a good white is to die for. I swear people who say they don't like seafood are equally as ignorant as people dissing on French food... I need to go back.
Ok, alors je vais m'éloigner de toi le plus discrètement possible vu que je ne bois pas d'alcool et que je n'aime pas les fruits de mer.
I claim I don't like seafood and then still gobble up every ounce of it that gets served.
As much as I love the political and sometimes nonsensical arguments, these videos on culture history are always my favorite. I never knew that there was such a thing as mother sauces. Another great vid.
I'm honestly surprised how much the French culinary is disrespected by those two lads in the convo.
i thought that their huge influence in cooking and how much French Cuisine is praised because of it's quailty and complexity was common knowledge.
Also, every single cheese showcased in the video looks absolutely delicious.
It IS common knowledge, many also wanna think its overrated without experiancing all of it
LESS GO, NEW VIDEO
When it comes to conversations about culture, nobody is more reliable than Wyoming's one real resident (the other 9 living there are twisters that picked up the IDs of those in their path)
I get the whole "making fun of French and British people" thing, but I feel like some people have just stopped realizing it was for shits and giggles and decided to dislike both countries for reasons they don't even seem to understand
Personally I'm now kinda wishing that I'd grown up somewhere with more of its own culture outside of "barbecues and blowing shit up"
twisters that picked up IDs HA that one got a good laugh out of me 😂
Hey making fun of Wyoming and other empty states is becoming part of your culture so its "BBQ blowing shit up AND famous for its large empty area"
As someone who lives in Britain, there’s only so much times you hear “ bo-le o’ war-er” ironically before it gets old.
I don’t think you guys realize just how big American culture is. It’s affecting other countries now. But people have gotten so used to it they don’t believe it to be American culture. The U.S is one of the largest exporters of entertainment in the world. Either it be music, games, movies or shows etc. People in other countries have gotten so used to these American things that they tend to forget that all that American stuff they use or listen to is apart of American culture. Another thing is the media likes to show only the bad side to things and the U.S in no exception. They know America hate gets popular so they take any story they can and spread it like wildfire. And the fact that you can carry weapons in the U.S doesn’t help because the news likes to act as if the U.S were some war zone. When in reality most people are smart enough to realize that pulling a gun on someone is illegal. I hate people who pretend the U.S has little to no culture when this couldn’t be farther from the truth. These people who believe so are ignorant and should do research before they make bold claims.
Thanks for listening to my Ted talk!
Unless you're Italian. In such case there are specific and grounded cultural reasons as to why they are our mortal enemies and should be eradicated from the face of the planet.
The only way you can make us come to reason is throwing a Swiss in the middle.
very funny episode, as a french person, I relate a lot. But also I can't blame them for not knowing french food, they're not in a country where it matters as much as ours. still, most of them are uncultured idiots, but that's another story.
(jk no hate love and respect everyone
They shouldn't be trying to say French food is bad if they haven't had it LOL
There is a school in Texas who’s motto is “Gig Them” which refers to catching frogs to eat. And anytime they squeal in fright at Louisiana for eating frogs or gators or squirrels it’s like “your parents ate these and you came out alright, so chill out and suck the meat off that leg”
@@voiceofreason2674 haha, good to know, thanks
I've had French classes and one day we had a lesson about French cuisine. Everything looked delicious trust me
Im british and i think the same. Americans dont know what food is british but also i dont really care because why should it matter to them? A lot of the complaints of ‘french food’ that is served in the US works for british food, Cheddar for example is often a pretty strong tasting and crumbly cheese, not squishy orange flavourless stuff, and i doubt americans have access to good stilton either.
French cheeses are absolutely delicious and arnt all that expensive either. Americas obsession with mild sweet tasting foods means that americans will always think the rest of the worlds food is crap.
Snails are cute and make good pets, and good food. People who judge snails as "disgusting" just because they're wet have never met a fish in real life either. Many highly-sought seashells secretly had snails inside when alive. Many people have even eaten snail and loved it without knowing it's a snail: whelk, conch, and abalone are common in seaside cuisine. The materials snails make, such as pearls, nacre, cowrie cash, and purple dye, have been sought after since recorded history. Watching or listening to snails has a therapeutic benefit for people in long term hospital stay. They are full of fun tricks you wouldn't expect! Truly, snails are the French food of critters.
Well MOST fish have a naturally tame or pleasing aesthetic to them while snails are these strange, moist, squishy slugs. Don't get me wrong I don't personally find snails disgusting but comparing them to fish is a bit silly.
@@THENemesisXX99 He was talking about their shared wetness, I think. Not comparing them as a whole.
@@THENemesisXX99 Your counterpoint is well made. I was referring to the sensation of handling a freshly caught fish, a sensation which I have found as equally slimy as a snail, but with added uncomfortable thrashing. A handled snail will crawl some stripes of mucus over the hand at worst. A handled fish has a furious duty to cover everyone nearby with whatever was once covering it. Personal anecdotal interactions are colouring my worldview here in the fish and snail debate.
Moules frites is really good
I've never been so much proud of my country.
Vive la France et vive FC !
Yes, vive le France and it's fantastic culture, arts, food and everything else!!
My god, FC's PowerPoint presentations have evolved into GradeAUnderA rant.
P.S. Congrats on your 40th youtube video!
Thanks.
I like escargot. Its dumb that people say its gross because the animal is gross. Every animal is gross, theyre literal ANIMALS. If you went to a dairy farm and saw the cows there, surrounded in shit and flies, youll never want to eat beef again. These animals are rigorously processed so they can be safe for consumption, whether it be cows, pigs, sheep, chicken, fish, snail, or frog.
A-men!
I don't eat snails (I can't even bear the scent of the butter once it's warm) though, but my dad literarly is a farmer that has cows of the kind that is destined for meat consumption, and my family always gets at least a part of a cow's meat parts, so that makes up for it.
14:08 I was expecting this to be some sort of trick question; I thought you'd reveal that that chicken thing was actually a _British_ plate lmao
40:20 cant believe that the singular dish ive had that this guy mentions is the single one he hasnt tried yet, and do continue looking forward to it, cause it was fantastic...
I'd like to take a moment to say that the "pain au chocolat" is made with two chocolate sticks, melted in the baking.
The "chocolatine" only has one. This is why people argue about it: they are extremely similar, and France has a lot of language variations. In the perfect town of Lyon, we say "gones" for "kids". In some regions, "crayon de papier" is said as "crayon gris". Both mean pen: paper pen and grey pen respectively.
Aussi, essayez le bouillon, les enfants!
J'ai toujous entendu et dit crayon à papier
You know, in hindsight, probably should’ve guessed the reason quite a lot of French food is expensive and served in small amounts is because it takes a lot of time and effort to make. In America where a lot of the food tends to be served in larger portions at lower costs, paying a substantial amount of money for a rather small (but high quality) dish just seems like a ripoff. Then again, considering America’s obesity rate, quality isn’t really our strong suit. We love to shit on restaurants like McDonald’s, Taco Bell, Applebees, etc. but we don’t really give a damn so long as the food is cheap.
Yeah i've had arguments of people shitting on fast food chains, and while it's true they are mostly low quality stuff, it's still cheap and affordable
Also like mentioned in this video the quality of the ingredients used in Europe are much better, but it comes at a "price" from what i heard from the people that have been in America they said that the portions are much larger than in Europe for roughly the same price
I think the portions here in Europe are already big enough so that's why i don't really feel that bad for going at a McDonald everyonce and a while
Thanks for deepening my understanding of French cuisine! I've known about french culinary influences and mother sauces but I didn't know most of the stuff in the video.
I've tried french Brie cheese before at a buffet and it was fantastic (dunno how authentic it is though). But I haven't had the opportunity to try authentic French dishes, I really wanna try some though (as long as its affordable and not like some of those pricey small fancy dishes).
This made me wanna try cooking homemade simple French food with my amateur skills.
My fellow french, I've waiting for this video for 2 weeks. Finally. Thank you very much
I think the reason why people dislike french food is because in fancy restaurants french food is usually expensive and so the richer people who feel the need to flex their money on people go there and make a big deal over how they are eating expensive french food, all the while being incredibly obnoxious and so I think people associate the idea of french food with that same obnoxiousness, despite not knowing much about it
Personally I went to France and the food was very good, like you said complexity makes the food much more costly but it's a sacrifice I'm willing to make if I want to try new things. Still I think our two types of food are on the same level and are equally misuranderstood
A lot of French ppl will admit that if there was a "#1" country to choose in terms of food, Italy would the winner. Maybe not in terms of 'cooking', but in terms of 'food' : Italian dishes have simply a much larger potential as "everyday-food" than French one.
Ofc it's the stale, basic example, but everytime I step back and think about pizza, it's crazy how this is efficient. If Pizzas were an OS, it'd be Windows.
And I'm talking about Italian pizzas, not the american pizzas with acid tomato sauce and fckin burger patties as crust
This turned from an argument to a documentary about French cuisine
But it was awesome
Escargots bourguignons, haven’t tried. It’s all about the sauce. Sauce rocks. And sauce is a french word.
Yo, FC dropping the real knowledge about French cuisine. I appreciate you, brother. Didn't have any idea just how much French was in my day-to-day, now I have a better scope. Definitely gotta visit the country someday, try the stuff straight from source.
not associated with the video but man, i respect how much time you into these close to hour long videos, these must take days or weeks, thx for every video man
Never knew that I would be so greatly educated about french cuisine in an Ace Attorney video.
Living im the 21st century sure is a blessing.
I think this video has just given me great ideas for if I ever visit France. I really enjoyed this video, it’s really nice to hear someone talking about their country’s food!
Man the only french dish i ever had was passion fruit mousse (4 to 5 years ago If i remember correctly), It was one of the most delitious desserts i had in my life, and i'm a bit bumed that i had It only once
Lived in America, moved to England. I explored around Europe. Can confirm - FRENCH FOOD IS GREAT! Huge fan of the street food, crepes in particular are my weakness now.
and I would be remiss to not discuss the various great soups you can get in France
Hahaha crepes and Galettes represent the trap of Brittany, you start eating one you never leave, especially if its local stuff because i tried in Loire Atlantique and ok i didnt exactly try a Breton one so it was quite disapointing even if it was good.
I tried in Normandy close to Britanny the stuff was decent but that was mostly due to what was inside being crazy good, since i asked for local cheese and cider and its just a delish however the Galette itself was lacking some extra taste.
Tried in Finistère (edge of Britanny like couldnt be more Breton if you tried) inside an isolated Creperie called la Potion Magique (its near the Dolmen fields hence the name reminding of Asterix and Obelix) which served magnificent Galette of incredible size filled with local butter and many other ingrediant and my god i felt i was in heaven.
That culture sharing with Critical Orgasm was way more wholesome than I was expecting to get from this video.
Also la Catalogne is not "just Spanish" it's a cutlure of its own that is also present in France. So Crême Catalane is both French and Spanish for historical reasons.
Tbf French Catalonia is tiny as hell and due to politics in the previous century the Catalan culture there took quite the severe hit like the rest of France's culture, though not really in the cooking part thats for sure
This video made me reconsider my ideas on certain types of cuisine I consume here in the USA. Specifically, Mexican cuisine and Chinese.
Funnily enough, I actually enjoy the "French" Bread here. So I imagine having a more authentically made French bread would taste leagues better. I guess going to France is now on my bucket list.
Remember so long as it fresh, the Baguette is excellant, you let it alone for an entire week or even just a few days and its going to find more use as a baseball bat than food
Something that don't many tourists know is the French 101 immersive experience is going to a bakery in the morning, buy a Traditional Baguette (different type then the 'white' ones you guys have outside France) while it's still hot out of the furnace, and cronch the tip of it while going back home.
Many of French clichés aren't true, but kids walking with Baguette under the arm still exists whenever it's bread-buying time
I’ve only seen about half the video but this is one of the funniest and informative debates on your channel yet. Even though his arguments haven’t been as strong as in other videos, I think Cypher comes off as significantly more likeable and enjoyable in this debate. Can’t wait to see the rest of the video!
(Also this video reminded me of how bad my French is. I didn’t even catch the mistake with using ‘fishe’ in the dish name Critical Orgasm mentioned)
Edit now that I’ve watched the video: it was a really enjoyable and civil conversation on the whole, I was surprised that the Americans were on the whole more willing to accept French food. Also the last minute appearance of Harry was gold.
One of my favorites! And half a second of Bowl is never enough XD.
Super video encore !
This has been a long time coming.
Edit: 13:05 FC really about to commit murder over the belief that red meat is raw lmao
I swear only europeans know about how good French Cousine is. I'm an italian who probably had (authentic) French food once or twice and It's a godsent. Period. I hate when people stereotype cooking like "Ew, snails" or "Pizza is good" it's not like you eat it every fu**ing day, we have others great food you know? And you don't have to like ALL the foods to like its cousine duh
Foo for Thot has to be American. Hyper-fixation on and fear of raw or "undercooked" ingredients is prevalent here. My mother is too afraid to eat sushi, even when I order a roll without any meat for her to try.
Unfortunately, I find that it is common for parents like my mother to raise children with limited palates. Plenty of my friends overcook more "dangerous" meats like chicken and have a distaste for pungent flavors.
Bit sad, innit? The world is big and full of people that make and like different foods. To limit oneself seems so... insular. Try snails, or frog legs, tripe, a century egg, etc. It's more fun that way.
TBF our sense of smell and taste are linked. Also, our sense of smell has evolved to dislike things that are dangerous for human consumption. There are a few exceptions but generally if something smells bad, you shouldn't eat it.
French food is so varied you wouldn't even know that it is french food because for example people will call it Fish soup and not Bouillabaisse or Dry sausage instead of saucisson.
Mon patriotisme me force a écrire en Français; BRAVO, le travail derrière cet vidéo dois être énorme et j'ai envie de dire que c'est le minimum requis pour faire une vidéo sur la plus GRANDE cuisine du monde. Merci et bon courage pour la suite.
FC, I really hope you've had Mille Feuille by the time this video has come out. It's a pretty decent pastry.
For my fellow Americans who think they can just whip out some of these dishes, let me reinforce FC's point about the skill and patience involved. I'm talking from memories that are 10+ years in the past, so things might be a little hazy. Puff pastry alone takes so much time and precision to make. When I was taking baking and pastry classes, we used a machine to assist in rolling the dough out. It still took roughly 10 minutes to get a finalized batch of pastry because of necessary care for the machine. However, it cut out on the endurance, and time, that making it by hand would require. Imagine having to not only tend to simpler tools, but also needing the sheer stamina to push through it. Making puff pastry through manual labor could easily be a workout routine.
Another workout routine is Hollandaise sauce. I've made it only once in my life, but I remember one major thing vividly. There was just so much stirring and whipping. You can't just simply stop stirring and whipping the sauce, or you risk losing the emulsion. In addition, the process of emulsion requires you to maintain a precarious temperature while you're stirring and whipping. The chef that was teaching me gave me some words to reassure me in the event that I failed to make a decent Hollandaise. In the end, he complimented it as one of the best first-timer Hollandaises he had, but there was still room for improvement.
While you think it can be easy to make a baguette, it's possible to screw that up, too. Our technique in school used a giant board to shimmy the baguettes into an oven, and that's where it can go wrong. There's an easy risk of scrunching the baguette up, and you get a loaf of bread shaped like a lightning bolt. Sure, it might still have the same taste as a normal baguette, but it's much more awkward to carry around. Yes, there are a lot of restaurants that abuse the French language to raise their prices, and getting bad French food is more likely the result of said restaurants underpaying an increasingly apathetic staff, but there are also good French restaurants that are worth that price and I recommend finding one of those.
Salt Marsh lamb is french
I know from reading about sheep husbandry on wikipedia
FC I swear every time I feel hungry a food video pops up and I feel the desire to consume quality food.
Don't worry, FC, none of them have the froggiest idea what they're talking about
Figures...
A moment of appreciation for the editing style. In the landmarks video the pause when showing the photos was too long, but in this video it syncronises perfectly with me taking a look then going back to reading. Great video as usual
While watching a the first half of the video I was thinking "Why doesn't he talk about boeuf bourguignon?" and then suddenly it appeared and I shouted in celebration. And I'm not even French, it just because boeuf bourguignon is that good.
I just love how Cypher got invested into the whole backstory behind French cuisine after seeing the Tournedos Rossini and yet still felt compelled to argue yet still acknowledge that you had good points.
Okay, but now I want to go to France and see everything in the tourism video, and try all of this. Is FC paid by the French government to promote tourism? Because it’s working.
I am absolutely terrified by how extensive you explained French cuisine, all I do for days on end is eat whatever is available in the kitchen... Great Video, FC!
Having what you love be trashed by folks who know nothing about it inspires a certain diligence in acquiring information and shutting down arguments
41:18 I fucking died, why are all of your videos so funny?
As a french person, this was super funny to watch. Your channel makes me learn so much stuff, whether it's on ongoing events, food, history... Please continue making those, they are perfect
Coquelicot au croissant ?
@@helioslegigantosaure6939 Coquelicot are pretty, I can let that pass, as long it's not Chocolatine
31:01 I didn't know some people mistakenly believe tiramisù is French, it even has an Italian name (fun fact: it literally means "pick me up")
The fact that almost half the video is a showcase of french food and people looking and going"I'd eat that" is just funny to me
What French food have you had
Everyone: Baguette
The Bowl: Sperm
French food is amazing! Too bad where I live it's too expensive to enjoy on a regular basis. My personal favourite would have to be French rabbit dishes. Lapin a la cocotte is in my opinion the best stew ever created, and I would highly recommend it. Word of advice however, many French dishes have simple ingredients, but are hard to execute properly. Despite this learning how to cook French cuisine at home will save you a lot of money in the long run. Good luck :)
I am salivating with all these delicious foods being presented. A way more informative discussion that is greatly enjoyable, barely saw the time pass since I was so immersed in the discussion. It's your fault I'm starting to plan a trip to France just to eat some of these dishes
I've actually had escargot before. I didn't particularly like it when i had it, because it was really oily, but that may also be because i was very young (maybe 12). It was still better than most people imagine it as, but not really my thing.
I'm a very picky eater but I don't understand how so many people try to convince themselves that french food is overrated because some of it is intimidating, gotta be one of the silliest and unnecessarily petty copes out there
I love the pain au choco vs chocolatin debate that has been plaguing french sweets forever
Just wanted to say that this is an awesome and informative video, and its currently helping me flesh out my DnD character! I truthfully know very little of France and it's culture, but this has helped me get ideas for things for my character to bring up or talk about! Super exciting stuff.
Good luck, have fun.
Ive honestly learned so much from this channel.
Every time I come here I always ;earn something new and it just motivates me to either move to France or take a long vacation there, top notch video!
Gods, I had an hour and a half long debate in an english-speaking server about how blue cheese is actually delicious and not unhealthy. It would have had a good place on this channel, if it was more constructive mdr. My favourite cheeses are Ossau-Iraty and Selles-sur-Cher btw
"I know a french dish"
"Do you?"
"Oui."
"LE FISHE AU CHOCOLAT"
As a birit, I haven't the slightest clue about french food beyond baguettes (which are quite tasty), but man, does this stuff make me hungry.
The duck looked pretty damn good.
To me, food and dick plays by the same rules. If it's great and won't make me sick, I'll happily have it, regardless of origin. But if it's served by some rude mental flatliner, it doesn't really matter what it's like or where it came from.
Been a while since I last saw a comment from you, you come back with this. Legendary.
I want a dick analogy for everything that has ever existed.
@@frenchbaguetteintelligence Happy to be here.
Okay but that entire Cypher opening sequence? Those are pretty cleverly constructed roasts, gotta give it to him
I think I recently learned about American chocolate being distinctly different from European chocolate. Maybe I'm a weirdo with a really small palate but I really love a good Almond Hershey's bar, even if its of "lower quality" in regards to taste (Apparently Hershey Bars legally can't even be considered chocolate in some parts of Europe, with it being considered closer to cheese). All the European chocolate I've had (in a most likely watered down form given I live in the states) have been to rich for me, but I also recognize that's likely because I'm trying to eat it in larger portions than you should because of how much larger portions are in American food in general. Really fantastic video though, never knew that French cuisine was this varied and had such a major influence on the entire culinary world!