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.