Hey Guys, It's Alex. So its 8 o'clock
I am in Paris with a bunch of other friends
We are gonna go to the market, we're gonna pick the best produce possible
and then, its gonna be spontaneous cooking. Ohh i love this
So we just arrived at the market, its a French market located in the 11th district in Paris
Lots of great product there
I just picked up some really nice premium garlic
Usually you'd recognise garlic from Lautrec
Because of it's uniformity
And also because its slightly pink
How beautiful is that, slightly pink
Also we took some white asparagus which looks nothing but stunning
Show people that cooking is easy and that, its just fun
You can win, you can fail, it doesn't matter
Yeah, like opening the bottle with your teeth
Ohh I wanna do that, can you teach me to do this?
Yeah!
You dont break your teeth when you do it?
A little bit
Super lison is just something you want to sprinkle at the end
It will just pop in your mouth
At the cheese store we took some comté, some young comté just to cook with it and also some old comté.
Straight from the Jura region
36 month old this one
Its like lliterally mind blowing
When i first moved to London 7 years ago, i moved to the north and I've stayed in the north ever since
Like which which, like the north like Manchester? Scotland?
No No No as in just London 'the north'
Beautiful chicken from the south of France from the Landes
Okay so i just stepped out of this French butcher but i think it would be nice to have your opinion, your the meat guy
I love meat and i also train in butcheries and i i... everything comes from French butchery
All the cuts of meat, Filet, Faux-Filet, the Entrecotes
Yeah its gonna be good
Shopping at the market is now finished, we just arrived at the kitchen
Lets just go in
So now were in the kitchen
I'm properly dressed up
I feel like i'm running for the Olympics
So i'm thinking of a nice rustic Tartine with um really intense French flavours, cause thats basically the theme today
The Tartine is nothing complicated
Its all about showcasing the freshness
And the characteristics of each and every product on the plate
The longest step in this recipe is cooking the chicken so thats my first step
Ive got some cognac, you know - French brandy
Does bring some, you know, deep flavours. You cant exactly feel the brandy in the sauce but you can feel that something beneath it is slowly doing a thing
And thats... good!
And also I've got some dry white wine
Then some nice cream from 'Isigny'
Really lovely, velvet cream
Of course sourdough bread!
Those are white asparagus
Thank you
Tarragon
That looks good dude, smells awesome
Its gonna be a bit messy to eat
Okay guys so the cooking session is now over
One of the characteristics of a good Tartine - something should fall off
I told you!
Theres the caremalised chicken, theres the cream, theres the swing coming from the lime
Just the right amount of kick when it comes to garlic
Sourdough bread slightly charred on the edges
Deep, slightly acidic
French quisine can be simple, can be cheap, but still very tasty
You don't have to be a chef to make great French food, thats what i think
I really hope you liked this video, and if you did give it a big thumbs up and shout-out over all your social media, you know how it works. #SPREADITLIKEBUTTER
And lastly please subsrcribe cause i make new vides every week and its always about food
Sometimes its about fresh food like today
but, its always about the love. Take care, bye-bye, salut.