Croissant, Snails, Baguette, Beef Burgundy: What I Learned about French Food in Paris

I embark on a Paris food tour to taste a real French Croissant, Baguette and eat snails and Boeuf Bourguignon in a real Parisian bistro! Don't miss out on my Beef Burgundy recipe at the end.
► Follow my food adventures Instagram:
/ mynameisandong
► Check out my KZbin channel for weekly food inspo:
goo.gl/sE392P
► Become a Patron and support this channel! ❤️
/ mynameisandong
► Boeuf Bourguignon Recipe
1,5 Tbsp olive oil
150g lean bacon
750g beef, stew meat
1 large white onion
2 cloves of garlic
1-2 carrots, in chunks
2 bay leaves
2 sprigs of thyme
2 sprigs of parsley
1 bottle burgundy red wine (or any Pinot Noir)
salt & pepper to taste
7-8 button mushrooms, halved
3-4 very small onions, halved
2 Tbsp olive oil
1 Tbsp butter
1 sprig of thyme
salt, pepper
500g baby potatoes, steamed
for finishing:
1 sprig of thyme
1 clove of garlic
1 Tbsp butter
finely chopped parsley
► MY NAME IS ANDONG
Food is so powerful in bringing cultures together - something I learned when I lived in China. So let's travel, eat, cook, and learn from each other! I am a filmmaker from Berlin, Germany and make weekly videos about cooking and food culture.
► Instagram
/ mynameisandong
► Facebook
/ mynameisandong
► Twitter
/ mynameisandong

[@PeterPetermann]

wait, what? you met with alex french guy cooking, and we don't get a crossover episode?

[@sdega315]

I love cooking channels that go beyond "Let's cook a dish" to "Let's tell a story." And you are on point, Andong! Keep up the great story telling!

[@Pr0fessorNick]

"et boum c'est le choc" pretty much only german students who took french in school will get it :D

[@JussiNnamtla]

Arthur est un perroquet!

[@solokom]

le magnètophone de Marcel ne marche *PAS* !

[@djlondon7956]

I don't get it 😂

[@solokom]

@@djlondon7956 it's from the Decouvertes text books.

[@Kenshinhugo]

@@djlondon7956 these are just some phrases from the schoolbook for french.

[@QuantumFracture]

If you want spanish food recommendations in Madrid, just tell me.

[@feelinggrape]

QuantumFracture you can tell us all 👍🏻😂

[@NKKBerlin]

Forget spanish food! Go catalan! #barcelona

[@bokjuuu]

@@NKKBerlin forget Catalan. Go Valènciano

[@NKKBerlin]

@@bokjuuu What kind of specialties could he eat there? Beside of oranges?

[@ruedelta]

@@bokjuuu JUST DO IT ALL

[@OliverBurkill]

You're never stale always there with some fresh and surprising.

[@lisasusanna7896]

The quality of your videos is simply amazing! I really appreciate all the work you put into them. Plus you have such a winning personality!

[@G-unar]

I love their food reactions: 09:31 goes full mark Wiens 09:42 reacts like real human being 😂

I validate the choice of the baguette at Utopie Bakery. They make an amazing black baguette, with charcoal. Unbelievable! 🇫🇷

[@dask7428]

"I validate" mdrr

[@ouichtan]

You sound like any German who tries to speak French: great. We have the same sounds in our languages, I can tell. Glad you liked the food there!

[@maxnomistakes7885]

Thats because my boy is grown here in germany 🤙

[@itsme-6860]

But he is russian.

[@UniCorn-vq1xo]

It's me :-] His Patents are russian, he grew up in Germany as he has no accent whatsoever in German

[@itsme-6860]

@@UniCorn-vq1xo Well, he's Russian by nationality. And he speaks Russian without an accent too. But of course you're right, Germany is his home.

[@koffeinx6738]

A russian guy grown up in germany, Studied in China? But speaks chinese fluently

[@bmci6488]

If she looks at a shot of garlic butter and says "are we doing this," you got a keeper

[@tatyana137]

Momo Munsta hell yeah!

[@baldieman64]

Boeuf Bourguignon/Coq au vin (same stew, different meat) really are huge crowd pleasers and super, super easy. The only thing missing from Andong's recipe was the tomato pure - which I add to the onion/garlic mix and fry a little before adding the wine. Oh, and a teaspoon of dried mixed herbs works perfectly well.

[@MrFuckTea]

In Spain we have a similary dish called Carrillada. Next time a I recommend you to put a little bit of sugar to regulate the wine acidity. Love from Seville!!!

[@zainebzozo]

I dieeed laughing at the ”oui monsieur” 🤣🤣🤣🤣

[@julianrachele757]

Lovely video Andong, but I must say the French way (in my expérience) to eat a baguette is always to start by tearing off le crouton (the tip, the best part of the baguette) !

[@jasminequet3020]

I would add that in my own expérience we call it a "quignon". I come from South France, btw, and I think the difference really is geographical 😂

[@3Lenax]

The restaurant someone recommend “bouillon pigalle” would have been perfect for you. You can get a lot of French meals in good quality

[@oriolfatjo2128]

In Catalunya we do something similar, we batter the meat in flour before frying it. It thickens the sauce

[@olafruckdeschel3316]

You and your MSG... I've bought a bag of it, and I'm adding it left and right to my dishes. But according to your recommendation: moderation is the key. You are absolutely right. It can't improve bad food, but it will make good food better. Back to topic: as always, great video. Will try that one for sure.

[@Jeromemn10]

Hey andong i think you forgot to start with a classic mirepoix. Also a trick from classic chefs for the Bourguignon is to finish the sauce with a square or dark chocolate it gives a lot of depth to the sauce and help make it glossy. Love your vidéos

[@urouroniwa]

Wow! Great job! A couple of quick tips: in any braised French dish, you can wait for the flour. Right when you are about to reduce the sauce, take some flour and equal amount of butter. Work the butter into the flour so that you get something like a pie dough. This is called beurre manié. Because you incorporate the fat into the starch, it will thicken immediately like a roux. The second tip is that instead of the MSG, you can add just a bit of grated tomato. Tomato is chock full of umami. Just like the MSG, you don't need much -- definitely not enough to taste it. You can add it any time, but I tend to add it with the wine so that it cooks down.

[@hiddens2346]

Your titles are getting as intense as your videos (AND I'M LOVING IT!!)

[@garnettspontini1011]

I make this all the time. It's so delicious I love the tenderness of the beef the richness of the broth, it is eye rolling decadence in a bowl. Congratulations on your first French dish. It looks heavily!

[@tonilyng4851]

I will share my secret ingredient in my Bœuf Bourguignon -> “beef soup bones”. They will enrich the gravy. I use wine from Bordeaux. I really enjoy your videos.

[@theblobfish9614]

I hear this whispered "enchanté", i instantly want to marry a french woman

[@LeagueQuickies]

et boum, c'est le choc :D Arthur der alte perroquet

[@Thelastpagangod]

Honestly your french pronounciation is on point!

[@dodger2051]

BTW, boeuf bourguignon doesn't normally include carrots (only mushrooms and pearl onions). They do work really well though. And no beef about MSG from me :)

[@TabbyAngel2]

*drools*

[@cheftuan]

The bourguignon he ate in Paris had carrots. I always see carrots in beef bourguignon.

[@oimonsexmann]

guys, just take a page out of andong's book. great cook, sympathetic, multilingual, gorgeous girlfriend (probably hence the aforementioned points), travelling all over the world, eating great food. you're living quite the life, sensei!

[@arieltm1193]

Aformationed? English Degree on youtube? That could only be because it's Andong's channel

[@mendes1176]

French tacos it's basically a wrap with different stuff meat/veggies , cheese sauce and fries . Everything wrapped and slightly tosted 😍. It's really good... And heavy. Best thing after a night out.

[@jonhk__]

Aaaaah... This video makes me happy! Seeying you enjoy things I take for granted is really nice. Msg in stews is 👌

[@_Odin_]

Just seeing the upload notification makes me hungry.

[@aubreychatriot9617]

does he speak every language in the world

[@djlondon7956]

Apparently. So annoying 🤣

[@tatyana137]

Not French

[@lc9072]

Ultra polyglot

[@EloLeChan]

@@tatyana137 his French is really good though

[@muyou6589]

Once you learn a few languages pronunciation is easier to get...

[@od1401]

Bouef bourginon, coq au vin and steak and ale pie with puff pastry are my 3 favourite meals in the world. I just love that deep, rich savoury flavour.

[@e8ghtmileshigh1]

FYI "thyme" is pronounced like "time" in English.

[@susie2251]

My Name Is Andong Did you study or live abroad Andong? Your English is so perfect. Amazing.

[@guewenmu]

No, it's not. 🤷‍♂️ time doesnt match with the sound of the word...

[@Lassoscheen]

@@guewenmu kzbin.info/www/bejne/mpTEqXyXqpt6fcU

[@guewenmu]

I though it was the way in French cause im ;) no worries

[@skyrere]

I am totally loving you running up to a bench where you have your camera set up. It's a very "signature" type of thing, and it really suits your style. :)

[@juanfeliperiveraguerrero5983]

I dont like foodies n shit but tjis guy does this with so much originality in his reactions that i really enjoy these videos. Keep up the good stuff my dude

[@musicfan1517]

Enchanté 🥐, Enchanté 🍲... Yes, my sentiments exactly!

[@groethendieck]

this kind of dish is so much better cooked at home, and even better reheated some days later !

[@Kira_Yoshikage959]

YOU MET ALEX!!! SO HAPPY TO SEE MY FAVORITE KZbinRS BEING BUDDIES

[@sant0sch]

Super geiles Rezept, danke Andong! Und vor allem habe ich noch die letzten Kartoffeln aus dem Garten geerntet und gesteamt. Was fuer ein Unterschied - wieder was gelernt. :)

[@CostumeJewelryHome]

This guy talks 100 miles per hour but love his enthusiasm. Thumbs up and subscribed.

[@Mamiseelen]

Hunger!! 😍

[@Diogenes_von_Sinope]

if you like the kräuterbutter, but didnt like the snail part. try putting tiny bits of beef filet into those cups. together with fresh baguette its magnifique

[@willholt6389]

"Give it a pass" is a turn of phrase in English that means "When my turn comes I'll pass," not "I give it a passing grade." I definitely wouldn't give that baguette a pass, and that croissant made me drool as I watched it flake apart as you ate it, summoning all those birds.

[@dodger2051]

You must start the baguette from the crunchy tip, not breaking it in half in the middle! Bonus points for eating that first piece while walking on the street, remainder of the baguette snugly tucked under your arm.

[@kyng4174]

i said this before and ima say it again, i’ve been watching your amazing content since 30k subs and now u gotta 100k subs your still so fucking underrated, love your editing style and your passion for food. please keep up the good work man

[@nickdank3905]

andong, either you have the world's best microphone on location, or you're REALLY good at ADR. it's pretty impressive either way.

[@littlewing62]

one of my favourite dishes to make back in cullinary school

[@Omar-df7hw]

This is is so far the funniest video you made bro good job 🤣

[@silkytp789]

I spent two weeks in Paris on business, taking the métro to Maisons Alfort daily. The MOST memorable experience was getting up every morning and getting three freshly made croissants, then going to McDonald's for a large cup of French Roast and eating my breakfast on the train. The boulangerie where I got my croissants had no idea I was American, and it was as romantic an experience as I have ever experienced outside of a bedroom.

[@mrkaiju3292]

Ta vidéo m'a enchanté!!!! En revanche, ton bourguignon je ne suis vraiment pas sûr de ta recette....

[@tatiana.melentieva]

Уже пора подключать в работу Анну и Грега!!! Успеха!!

[@TheJensPeeters]

l'as du fallafel has the best falafel i ever ate in my life, so understandable that you got a bunch of recommendations for it

[@martinverree5915]

If you try to recreate this recipe then you sould let your meat in the wine(and one onion) you will use for the sauce overnight it will help the meat to be tender

[@NickVennlig]

As usual Andong, love the video. Great vibes, energy, editing is great, and the content is super interesting!

[@marcbuisson2463]

I know it's an old video, but We are doing the dish from time to time with my fathers, and there are a few things we can add to make the dish better: First, just after browning the beef and deglacing the whole thing, add few tablespoons of weat, it will make a much heavier gravy and that's golden Secondly, we use specific beef cuts: the beef tail is really really nice for the taste of the bouillon (the "stock"), it isn't the best part to eat but it's wonders for the taste. To eat, we mostly use the beef cheek, the "paleron" or the "gite" (google it, I can't explain in english the french cuts) x). The most important thing is that it's full of gelatinous meet. It's also the case for the pot au feu (from Paris) or tye carbonnade (North of France, with beer). Finally, cook the bacon (the lardons, which are thin matches size pieces of bacon) in the same pot as the small onions and the mushrooms, the sauce you obtain is even more incredible and the most umami flavored thing ever in french cuisine ^^.

[@vancevehrs5601]

So someone must have mentioned Julia Child! She does have a very good French cook book! But, the steamed potatoes option gives us a new way to put the toes in their proper place. Thank you for that, much appreciated.

[@rigilchrist]

Wonderful! BTW, I toss the meat pieces in flour before browning and this thickens the sauce.

[@guyavn5504]

You added MSG to compensate for a mistake you didn't know you were making. along with wine, beef stock is typically added (i think half and half?), which would add plenty enough umami. sometimes, the wine is reduced a bit beforehand to make room. also, if you still have extra time, you can marinade the beef in the wine beforehand. another note- the lardons are a garnish, you make and add them after the stew is ready. you dont need the bacon fat in there, and if you have too much of it, you wont get a fond on the pan, which would make a less delicious sauce.

[@Flintob]

I'm a simple man. I see new Andong video. I click.

[@empo_9484]

Super Video ✌🏽👍🏼👍🏼 Wie wäre es mal mit ner Videoreihe über deutsche Küche.. Von Maultaschen (german Dumplings ;p ) und Schweinebraten bis hin zu Labskaus und Grühnkohl mit Pinkel

[@empo_9484]

@@mynameisandong Gibt bestimmt auch andere nordische Gerichte 😅. Hauptsache ich hab als Schwabe meine Maultaschen 😜 und vllt noch Kässpätzle oder Wurstsalat oder Zwiebeldostbraten oder oder oder.... Ohmann jetzt hab ich hunger 😂

[@maoschanz4665]

"what is a french tacos?" oh boy, that should be an entire other adventure for you, and i think you would love it

[@casaroli]

I’m Brazilian and I never understood why people criticized bread when reviewing restaurants. Until I moved to Europe.

[@Sycokay]

It's pretty clear enthusiasm is spreaded very unevenly in your relationship^^

[@Nurgle891]

Verdammt... jetzt hab ich wieder Hunger auf Schnecken... Danke Andong.

[@TheEverythingvids]

One of the best food channels! amazing video (:

[@doubledutchclutch]

Oh man, Andong. I was *this* close to turning off this video when you were showing us that croissant, it made me so jealous. You can't just flaunt buttery flaky pastry like that in front of us. 😂

[@BoweFrankema]

Such production value, much wow. Loved the shots of Paris (and of the food 🙏)

[@alexandermarinin7036]

You didn't get idea of this meal. You should take not any beef, but collagen rich parts, like tail, to get heavy, jelly-like broth

[@MorrowJay]

What about a video about making a proper french baguette at home (DIY)???

[@Franzosenkoenig]

Sorry for being late but next time you have to visit "Le Plomb du Cantal" next to the theater and eat "Aligot". Its a marriage between a cheese fondue and mashed potatoes/Püree. Heavy, cheesy, just great. Please google it check out videos and eat it. You will love it

[@theblobfish9614]

I like to do shortrib, and also i like to cook this in a dutch oven because its one of the great dutch oven dishes you can cook outside when youre fishing overnight. I also (untraditionally) like to put some Gnocchi in there once its almost done to thicken the sauce a bit and have some extra carbs

[@swaggover]

"boeuf bourguignon" is a great meme in france !

[@AppleThePc]

I already wached this video nearly ten times. I love your style of cooking. Grüße aus NRW!

[@Simon-go3rk]

About the falafel, there's a big rivalty between two falafel places in the marais, l'as du falafel and another one, so legit recommendation 😅

[@Blatryon]

Come on! Nobody told you to try Blanquette de Veau ? It's my favorite and one of the best French dish

[@juliettedasilva760]

Me too and my dad

[@dask7428]

You have some pretty fine accent my friend. Also, great video, I feel proud to be parisian after seeing how much you liked our food!

[@gonzalovillegasrovella3668]

Been watching your videos a lot lately, you've given me really cool ideas for cooking, love quality and the storys keep it up!!😁

[@WadWizard]

I think i keep putting off french cuisine cause it sounds so familiar flavor wise, im sure its amazing but amazing doesnt intrigue me as much as novelty, some day ill get around to it...

[@DominikKJakob]

great video! love Bœuf Bourguignon and love cooking it. I use beef shoulder, which has tendons that turn into gelatin after 4 hours of braising, so tasty :-)

[@brigitte2348]

Ta prononciation française est très bonne Your French prononciation is so good, your girl friend did a great job showing you. Lol

[@creadijs]

After counting my fingers ten times and after promising not to put my finger under a knife anymore, I am allowed in the kitchen again!! Boeuf Bourguignon it is!

[@SlavicCelery]

This guy getting ready to riot when he can't get a baguette. Sounds like full French immersion.

[@quentinvignaux7737]

In did, you really have a great french accent ! Next time maybe come in Toulouse, we have nice food outta here ! ;)

[@DerQ85]

Á la tour Montaparnasse, Julien a raté le virage. Boum, c'est le choc! Sind wir nicht alle ein bisschen Découvertes Opféres... et plus, Danke für das Video, jetzt muss ich den Creuset wieder rausholen!

[@pinkponyofprey1965]

Central European crosscooking for you: Baugette, Bohnen und Speck ! 🤣

[@magno5157]

OMG just tried the recipe! Really delicious! Thanks so much!

[@G69zLmL]

Did I comment Croissant, I saw your ask on youtube too and I said: You could do Croissants, would be very cool if you did and if you can answer me bitte

[@internalmartialpath]

Honestly, been to Berlin and Paris 2 years ago, and have to say that German breads are pretty good, especially the bread rolls they use to serve those German hotdog

[@Fish_nipples1998]

love this episode. it has it all but, things that i thought really made it are 3:13 "PeNis' 6:38- wildly waving a baguette at the camera while vlogging in the middle of a French park. this made my night. much love from Colorado, U.S.A.

[@nevan2675]

In certain places in france i’ve seen people putting maceroni inside Beef Bourguinon

[@kajraske2002]

I miss baguette so much. Even cheap ones the regular local bakery were soooo good.

[@0YearZero0]

Editing is on point!

[@Supertomiman]

I have a question. Do people on foot channels use those portable stoves so that they can film easier? or do people that live in apartments actually use that sort of thing to cook everything?

[@scottsterling7659]

Baguette and Hummus OMG YES!!!!

[@carpediem5232]

Great episode, and great recipe as always I love the dedication you show for the dishes and products. The th in thyme is pronounced just t btw.

[@dave2.077]

mein metzgerherz geht auf. wunderschön

[@Rokithecreator]

I you ever travel Marrakech, try the Fatet Batinjane in the Naranj, I promise you’ll love it

[@Tankastank]

Love your videos! Very inspiring and fun :) and your charming and clear on camera! Wonderful

[@joesantamaria5874]

If you’re trying Beef Burgundy, why not try it in Burgundy? Beaune, Dijon, and Auxerre have fabulous examples.

[@sheilamayer3543]

If you are still in Paris, you might try French Onion Soup. In France, its probably really lovely! Looking around online, the best French Onion Soup is rumored to be served at a restaurant called Flottes at 2 Rue Cambon. I’d love to hear your assessment of their version of this classic savory French soup!