Italian tries FRENCH FOOD in Paris (Andouillette, Escargot, Cervelle d'Agneau)

[@Nini-pw4uf]

France and Italy, the two daughters always fighting each other, but hey, it’s family.

[@alexandremutin7557]

I love that you respect French gastronomy as much as I respect Italian gastronomy. I subscribe

[@nollatfoodvibes]

@@alexandremutin7557 Thank you so much 🙏

[@juxbertrand]

@@nollatfoodvibes in ritorno, noi vogliamo connescere tutta la cuccina authentica Italiana !! Avec grand plaisir. Bises.

[@loicrose9916]

Now that is real french cuisine you tried in those two videos! Most people usually try the few known dishes. French cuisine has for a long time been more about wasting nothing of the animal, hence pork intestine, lamb liver or brain. Cassoulet was originally a stew made with beans and all the leftovers. Snails were eaten as a last resort. Many of those dishes were created by poor people in time of starvation, and became popular overtime

[@nollatfoodvibes]

@@loicrose9916 yes, exactly and this is why I loved French food so much! There is so much about traditional french food that people don't know and don't appreciate.. I realised when I was there how little I knew about french food! Those more "hidden" and traditional dishes were the most satisfying to try and discover!

[@sandrathori]

​​@@nollatfoodvibesexactement, mon grand-père paternel avait 7enfants, il fallait nourrir 9 personnes, c était le seul salaire mais personnes à manqué de nourriture et surtout de viande car mon grand-père ramenait les abats ( organes des animaux), à l époque, c était très peu cher voir gratuit parfois, certains bouchers les jetaient ou les donnaient aux animaux, alors que les autres morceaux de viandes plus nobles coûtaient assez chers . Ma grand-mère, les cuisinaient bien donc mon père puis nous par la suite, nous avons goûter tous ces plats pas populaires pour certains. Maintenant, certains abats sont plus chers que les autres morceaux de viande et préparés dans les plus grands restaurants. Les escargots, c'est devenu, un mets de fête, à Noël et jour de l an, c'est obligatoire chez nous, comme le foie gras et parfois mariage. Mon père adorait la cervelle d agneau et surtout les trippes de Caen, que nous les enfants, nous detestions, l odeur dans la maison quand ma mère les cuisinaient était horrible mais ça faisait plaisir à mon père. Presque Tous les plats traditionnels de chaque régions, nous y goûtions . Chez nous, c était plus la cuisine normande, avec une touche bretonne, parisienne, parfois alsacienne et bourguignonne voir du ch nord ( toutes nos origines) et chaque été, la cuisine méditerranéenne , en vacances. Les Alpes et la Loire y passaient parfois. Autant la cuisine de la campagne que de la ville. Chez nous, la cuisine, est une tradition, elle nous lie à nos ancêtres. Bravo d être curieux et de goûter, peu d étrangers ont le courage de le faire.

[@zarkange762]

If you like Food and France , juste come to La Réunion . It's a french island near Mauritius Island and where the food is incredible .

[@MrObscene666]

You seems like a truly nice person. Next time you go in France, and only if you like the andouillette: try the "Tripe à la mode de Caen", or i think in English : Caen-style tripe. I as a Normand i don't like it but i heard praise this specialty all the time. Continue to have great food in different country !

[@nollatfoodvibes]

Yeah I love this kind of food! Thank you for your recommendation 🙏

[@arrukkikrina2755]

When I was a kid, I got to know European food through advertisements. On a big plate, there was a piece of meat. It was covered with a beautiful milky sauce. There were some vegetables and some powdered stuff on top. The size of the plate and the food were about 2/10. I wondered how those foods could make me feel full. And in that commercial, Europeans eat very politely. In one dish, they eat only one bite and chew for a long time with a polite manner. Thai people will say that this is eating like a gentleman!!! Importantly, every dish must be left on the plate to show that they are not stingy. Until there was a time in Thailand where there was a culture of leaving food on the plate, not finishing the food, to show that you are a gentleman, equal to the Western world!!! But then one day, a group of people couldn't stand the humor of those advertisements anymore. They made a new advertisement to fight back. And it describes the hardships of fishermen who go out to catch fish in the deep sea to feed the people. The content is as follows: Fish are rare We have to go to sea Transport from far away Use ice, waste oil Refrigeration wastes electricity Cooking also uses gas Energy must run out The younger generation, please memorize this by heart Since then, people in the country have abandoned Western values ​​through advertising. My comment is just to tell you a story about the Eastern world's era that looked at the Western world at that time. I don't mean any harm. And if you read it to the end I want to tell you one thing (My hands are sore)

[@nollatfoodvibes]

@@arrukkikrina2755 wow that was an amazing story! Thank you for telling me and taking the time to write it down! I come from Italy and I grew up with my grandma and mum saying to me:"until everything is finished on your plate, you can't go to play outside". So there was no way I was leaving food on my plate.. I guess I'm not a gentleman 🤣

[@nollatfoodvibes]

@@arrukkikrina2755 I really appreciate you always watching my videos and commenting! It means the world to me, thank you 🙏

[@arrukkikrina2755]

@@nollatfoodvibes With pleasure and I am always happy to talk to you. More than 100 years ago, there was an Italian art professor from Florence who came to Thailand. He worked hard in art and founded an art school in Thailand. He also worked in the King's palace. That art school was the first art school in the country. It is now the Thai art university. And there is a statue of him standing tall. As an art teacher, those students respected him very much. This is the history of an Italian art teacher who is highly respected by Thai art students. en.wikipedia.org/wiki/Silpa_Bhirasri Nowadays, every year on September 15, art students and universities always hold an exhibition to commemorate him.

[@nollatfoodvibes]

@@arrukkikrina2755 incredible how we are all connected!

[@tixien]

Hi mate😊 Interesting comment! From your description of pieces of meat with a milky sauce, I can think of « blanquette de veau », a traditional French dish made of veal slowly boiled with carrots, leaks and onions. The bouillon (water used to boil the veal and vegetables) is then slightly reduced and thicken with crème fraîche (cream). It often comes with a side of plain rice. As for not finishing your plate, there were two opposite interpretations of politeness: not finishing it could be seen as appreciation for your host not starving you while finishing it would show you liked it a lot (however, cleaning the sauce was and still is seen as rude). But nowadays, for the reasons you mentioned, not finishing your plate would be seen as very rude and insensitive. Eating slowly is always a thing to do. First because you’re supposed to take the time to enjoy your food, and second because sharing a meal is not just about the food, it’s meant to be a social time, so you eat, talk, and enjoy your time with friends and family. Fun fact: there’s nothing the French like more while eating than talking about.. food😂 And it’s never about the food you’re eating at that time, always some previous experiences you want to share🤣 Cheers from France😉

[@alxmtncstudio2066]

Lapin à la moutarde! Omg I was such a fan of this when I was a kid, my mom would cook it and she's a helluva good cook, always tried to be the best cook. I have a mustard (and beer) based recipe I do kind of like a sauce for pasta (usually small macaronis). Chopped chicken breasts marinated in mustard, then simmered in 50cl of blond beer (I always use abbaye beers), a table spoon of flour, with chopped carrots, laurel, parsley, onions & garlic, and a spoon of sour cream at the very end. And of course salt and pepper. It's a bit tricky, sometimes it'll leave a tiny bitter taste in the mouth, sometimes it's perfect comfort food with no bitterness whatsoever, I'm still not sure how sometimes it comes out with this little bitterness. I tried different timings to keep the chicken tender and juicy (after 40min in the pot in dries out a bit since it's chopped). If properly gauged, you can squeeze the mustard off the chicken and have this simmer for 30min and add the chicken at the end for several minutes, the taste will be the same if done properly. If you simmer the chicken breasts in full, not chopped, it'll eventually maintain its tenderness and juiciness but then you have to chop it in your plate.

[@nollatfoodvibes]

It was such a delicious dish! And that restaurant that I went to has a really "family vibe" so that dish was really comforting(is the same place I had some delicious coq au vin). As you said probably balancing the mustard is the trickier part! Thanks for the recipe I may give it a go!🤤

[@aiguesvives30]

Hello near Italy you have "les grands buffets" you must test that

[@eleonoravella8978]

Love it ! 😍

[@nollatfoodvibes]

Thank youuuuu 😄🔥

[@lauratallon321]

Love it❤

[@nollatfoodvibes]

@@lauratallon321 thank you 🥰

[@chucku00]

“La politique, c'est comme l'andouillette, ça doit sentir un peu la merde, mais pas trop.” - Edouard Herriot

[@nollatfoodvibes]

Ahahah! It's just on the edge of being too smelly! But considering the taste, it is worth it (at least, to me)😁

[@chucku00]

@@nollatfoodvibes Yup, andouillette is probably the litmus test for French food, it can be compared to haggis.

[@almamater9566]

​@@nollatfoodvibesi'm French. I tried andouillette for the first and last time in my life in my 40s. It is very peculiar indeed. Don't worry. You don't have to like it. At least you respectfully tried it. That's all that matters

[@nollatfoodvibes]

@@almamater9566 honestly I kinda like all this kind of foods! I go crazy for tripe for example and offal in general 😃 Andoulette is quite strong not gonna lie bad I'd tried again!

[@almamater9566]

@@nollatfoodvibes the taste is ok but the smell ... I just can't. Same with tripes. Even worse when you know what parts they're made of. But if you like strong tastes i would recommend you try Maroilles. A cheese from Northern France. The smell is really strong but it tastes amazing. Love it ! Even better when cooked. Check tarte au Maroilles. Absolutely delicious

[@micade2518]

Andouillette must be well washed during the preparation, so as NOT smell strongly. It is best grilled on a bar-b-q, it's just divine.

[@francoisleyrat8659]

French cuisine in this video : tourist food in Paris

[@GuyLeDret-rc9tv]

La cuisine française et italienne sont les meilleures cuisines familiales.

[@nollatfoodvibes]

I agree! They are both incredible!

[@almamater9566]

As an half French half Italian man i couldn't agree more. But Portuguese, Greek, Moroccan food are great too. And let's not even talk about Indian, Japanese, or Lebanese, Ethiopian, Brazilian cuisines. I'm gonna stop before i get hungry again 😂(édit: too many typos)

[@nollatfoodvibes]

@@almamater9566 you have a point my friend 😂

[@almamater9566]

@@nollatfoodvibes what really amazes me is that you could give the exact same very basic ingredients to 10 people from different countries and end up with very different dishes ! Is it obvious i love eating ? 🤣

[@nollatfoodvibes]

@@almamater9566 yes exactly! And there is nothing more fun for me than trying new recipes, new food and discovering a new culture thanks to food!

[@chiaratallon1718]

❤

[@robinsonklx]

Andouillette is an acquired taste ;)

[@ette936]

It's a naive question, but in Italy there isn't any "foie de veau" ? it's a very usual plate in France. Its very good with parsley and garlic, but people prepare it also with red wine and oignons sauce. For Andouillette and snails, or you like it or you hate it :). And cervelle d'agneau is a gift of God for me, it's so good haha

[@nollatfoodvibes]

We have something called "Venice Liver" which is liver with a ton of onions, delicious! Traditionally pork liver is being used in this recipe but nowadays people switch it up so they may use calf liver as well I guess. Cervelle d'Agneau was something different for sure!😂

[@ette936]

@@nollatfoodvibes thanks!

[@JeanPierre-nl2ge]

Le lapin a le même goût que le chat. D ailleur je connais un resto Qui s appelle "le lapin qui miaule. 😅

[@dominiquedourneau7425]

Andouyette… PRonounce

[@Pazu84Vaucluse]

I could never eat bran and andouillette, worst food in the world probably to me

[@redford4ever]

Andouillettes taste like poop and that's why people like it. I mean it's not good... but it's good. Both at the same time. Which becomes like a kink.