We emerge near Budapest's Great Indoor Market Hall,
another souvenir from the party of 1896.
The ground floor is a commotion of produce stands...
Butcher stalls...
Peppers and spices.
Rick: Ah, there's paprika everywhere.
Peter: Ah, the whole market has it.
In fact, it's a dominant spice in our cuisine.
You take the dried pepper, and then you grind it
and then you would get the powder.
There's different types.
There's hot, and sweet.
That's sweet.
Mmm, sweet.
As in markets all over Europe,
the fragrant stalls are kept downstairs.
Tanks of carp, catfish and perch,
and piles of pickles.
Peter: You wanna try some?
Rick: Yeah.
Oh, that's my favorite.
So here's a plate of pickled peppers here.
Look at this.
Now, this is a pickled pepper filled with kraut.
Yeah.
Now how's that?
Mmm.
That is...strong.
How do you say strong?
[ Speaking Hungarian ]
[ Rick speaking Hungarian ]
Oh.
Upstairs are Hungarian handicrafts...
And inexpensive, stand-up,
Hungarian-style fast-food joints.
So this is Hungarian goulash?
Soup.
So this is not a thick stew,
because many Americans would think
that this is a thick stew.
In fact, this is like a clear broth with potato
and cubes of meat, pork or beef in it.
And as you can see, everything seasoned with paprika.
Okay, so this is the actual Hungarian goulash.
And, that is authentic Hungarian goulash soup.
But I remember that, but "bon appetit?"
"Jó étvágyat."
As a contrast to the many trendy restaurant chains,
Frankfurt's Kleinmarkthalle, that's "little market hall,"
is a delightful, old-school alternative.
The venerable farmers' market
was saved from developers by a local outcry
and remains a neighborhood favorite.
Explore and enjoy the samples.
This is anti-aging. You have not need of it.
I don't need it. I'm "immer jung." [ Chuckles ]
This stall is all about German sausages.
And amid this carnivore's delight hides this,
the city's classic wiener, the frankfurter.
My best market tip?
Find the most popular eatery, get local advice,
and go for the town specialty.
The city invites exploration.
You feel the city's boisterous spirit in its markets.
Here at the gritty Ballarò Market,
you'll wander among a commotion of stalls
all competing for the buyer's attention.
♪♪
It's an entertaining scene, complete with singing salesmen,
each with his own unique style.
[ Men shouting in Italian ]
[ Shouting continues ]
-"Scusa." -[ Speaking Italian ]
Whether you understand the lyrics or not,
this slice of life market action is some of the best in Europe.
[ Speaking Italian ]
And don't just gawk -- adventure in, try something new.
Just like his father did,
Pippo sells the odd bits of the cow --
it's all boiled from hoof to snout.
And I'm picking its nose.
-"Naso." -"Naso de vitello."
"Naso, bravo, bravo."
"Bollito, bollito magro!"
Oh. "Delizioso!"
"Bollito! Bollito magro!"
You take a little cow, you cut off his nose,
you boil it, sprinkle a little salt, you got a snack.
[ Men shouting in Italian ]
With the help of my local friend Delphine Delphine,
each shop provides an insight into Parisian life.
Delphine's planning a dinner party and she's taking us along.
Shopping on a street like this is just a delight, isn't it?
It's really nice.
We are very lucky to able to walk on the street
and have all these very different shops
which are very good for shopping.
'Cause in America, there's one-stop shopping.
We go to one big place.
We have one-street shopping here.
One-street shopping, like a market street.
It's a market street, it is.
I think for the first course, it would be nice
to put some shrimps and mayonnaise.
Okay.
And so you see you have different types of shrimps.
You have, like, different colors,
different sizes as well, so I think we'll
go for the "moyenne," for the medium ones,
which are very flavorful.
It looks very fresh.
So we'll have some meat tonight as a main course,
and we'll use a neighborhood butcher.
You know, my mum used to come here, and...
Rick: So you can trust the quality.
You can trust the quality, you know that
they give you advice as well.
So I'm going to have roasted beef,
and I'm going to ask the man for some tips.
[ speaks French ]
[ man speaks French ]
[ speaks French ]
"Merci, monsieur."
Rick: So what did he say?
So he said like 25 minutes,
and for six people, 1,200 grams.
1,200 grams. For six? Big people.
[ laughs ]
So, Rick, a dinner
without a cheese course is not complete,
so we have to go and pick some cheese.
Before dessert, after main course,
and we'll have
an assortment of different cheeses.
So you create a variety. Yes.
I create a small plate with different cheese.
So we'll have some -- this one looks good,
some goat cheese,
and some blue, some camembert, and some hard cheese.
Rick: Good socially, I think.
It is very good because you have more wine.
More wine, more cheese, more wine, more cheese.
So once we know what we are eating,
we are going to choose a wine.
Oh. Beautiful shop.
Yes, it's very nice.
"Bonjour."
We are going to talk to the expert
and we are going to tell him
what I'm going to have for dinner
and he's going to pick the right wines for us.
Rick: In France, with so many wines
to choose from, expert advice is welcome.
He recommends a white for the shrimp,
a full-bodied red from the Rhône Valley
for the beef,
and another white, this time from the Loire Valley,
for the cheese plate.
Nice to have the advice
for the little details of the menu.
In France, any good meal comes with fresh bread,
and that requires a visit to the local "boulangerie."
Delphine: So you'll have some bread for the dinner.
No meal without today's bread.
Today's bread? No bread, no party.
No bread, no party.
So we'll have some baguettes
and we'll have some special bread as well
for the cheese.
Oh, so it's a variety of bread
with the cheese course.
Rick: And the final touch, flowers for the table.
Delphine: It's very bright
and they're going to be beautiful on my table.
It's great.