FW May 2011

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[MUSIC] Do you know about this corner here? You might be right. They would cut the ears of servants who misbehaved. [MUSIC] Spring was really the first restaurant to open up that got any notoriety on the Rue de L'Arbre Sec. There's no reason you would walk Down the Rue Bailleul except to go to Spring, so it's quiet but it's very neighborhoody. One of the things that Spring restaurant did when they first opened up, they would serve a traditional bouillon, and a bouillon was this really restorative broth filled with meat and vegetables that men who were working at [UNKNOWN] would come to restaurants and order after they got off shift. So, and Daniel started doing it at lunch, of course, it's sort of a An elevated Beurre Manie where you might have slices of poached pigeon in the broth. But, at its base, theres a really, really, really, rich broth that's been simmering for hours, and hours, and hours. And has pundgity and a depth to it that's really nice. [FOREIGN] And Paris is very much divided into little neighborhoods. And so each neighborhood has a little cafe where people try to find each other, or try to avoid each other. It's a little world all to it's own. And so we try to become a part of that [INAUDIBLE]. [MUSIC] You have all these new, I guess, more trendy places opening up. There's UAH I like to plant at the Japanese shop that we were hanging out. Are you feeling lucky? [LAUGH] Look no further, happiness is just at your corner. Which is good cuz we're going to the corner. [LAUGH] Ever seen one of these? That's a 500 Euro bill, and we're gonna spend it at the PMU across the street. We're gonna bet on horses and buy lottery tickets. It's what you do when you're a chef On your day off. [LAUGH] It's the only satisfaction you have left in the world. [LAUGH] Candy bar or taba or a zinc. These are places that you go in when you want a quick coffee or a beer or glass of wine. [UNKNOWN] really what the local people of the neighborhood. Oh! Perfect. I love this place. It's been around for only a For thirty-five years or since 1975 or a little bit longer. But they collect in these tiny little boxes and drawers press from the 1930s, 1920s and even before and whatever your into. [CROSSTALK] The dirtiest thing here. [LAUGH] It's what we all want right which is like Cheers, right? You want a place where somebody knows your name. You can get a coffee on any street corner here, and it's all the same coffee, but there's a little added bonus when somebody knows you. And frequently, since I don't have change in my pockets cuz I'm wearing my cooking clothes, I can pay later, [LAUGH] Which is probably the biggest advantage. [MUSIC]
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FW May 2011


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