Everything is fairly new in paris. I enjoyed Italy more, as a result. Things are much older. Churches from the 400-500s. Many things from the 9-1100s. Things you don't see in France, where 1695 is considered old. Remember that by that time the American colonies had already been established!

​@@tewkewl weird, cause we also have very very old monuments and churches. Maybe they're just more spread out

​​@@tewkewl You are absolutely right, the thing is, Italian cities as a rule grew more organically than Paris (also due to their being in large part independent small states and having strong local identities) whereas Paris, from King Louis XIV onwards was the window of centralised absolute power, and thus was in large part overtaken by state architects who burdened her with myriads of official buildings, monuments and planned avenues and boulevards. This culminated with Napoleon III and the Baron Hausmann in the 1860's, who effectively destroyed the last of Paris' medieval past (the heart of the city centre had remained a maze of narrow streets between XIV-XV century half-timbered houses, which had in large part become insalubrious, but also, importantly in the eyes of state power, veritable powder kegs and difficult districts to reconquer in the case of revolutions and insurrections). They basically pierced large avenues through the city centre, demolishing the Vieux-Paris, gentrifying with large modern buildings these districts which had been home to the poorest of the poor, and made the avenues wide enough to be able to easily shoot canons in straight lines at defenders behind barricades, should the need arise. And indeed, but ten years later, in 1871, the last large popular uprising known as the Paris Commune was easily crushed in blood by the army once they had penetrated in the city.

@@tewkewl There are Roman ruins all over France. Also the caves with ancient drawings pre date the Romans--Chauvet & Lascaux with amazing drawings. There are Roman amphitheaters & aqueducts. France & Italy have different but equally fascinating histories & legacies.

Happy birthday Jessi! ❤viva Italy

Happy birthday

Happy birthday Jessi!!! 🥳🎈🎉❤️🤍💙🎈🥳💜🤍💙👏👏💪💪💪🎉🎉🎉🥳🥳🥳🥳

Buon Compleanno Jessi!! 🥳🎉🎂

Happy Birthday from Louisiana!🎉⚜⚜⚜

"SO", who asked?

@@JackKnight762 you seemed interested enough to reply! :) no one asked you to reply either! Now we're even. But seriously, is there ANYTHING wrong with informing others? If you think simple knowledge, education, or telling the backstory of food is wrong, that says a lot about you.

Thanks very informative

Actually the galette is not a widespread name in Brittany, it's more a gallo or french name from the Upper Brittany region which includes Rennes (hence why it's so famous in Paris, Rennes being really close to it). Most of Lower Brittany, which spoke breton until recently (50-150 years ago) call them "crêpe", either "blé noir", "sarrazin" (both meaning buckwheat) or "salé" (savoury). So yeah you can call both the sweat and savory versions "crêpe". The Rennes galette tends to be thicker and more soacked with butter ("soupig"= soft) while the Quimper crêpe for instance is thinner and more crispy (kraz).

@@JackKnight762 I found it interesting!

Not true we name categories separate distinct names pastries are sought and creams Chantilly cream infused concoctions We call a 🥐 just that croissant Egg custard with glazed fruit on top are tarts varying from cuts of fruit to flavors creams inside the body of the tart itself Yeah I'm a Delphin Gomes certified pastry chef and while my title covers all types We have an infinite array ofnames for our " sweets " Not crazy about the tendency to rip into us clueless Americans while glorifying your french o phile superior expertise Please get it right Jessi as a Proud American I'm sure you would agree 💯💥

@@lisavictoria34 I'm sorry, but even in the video they refer to viennoiseries as "pastries" and wonder at how cheap they are compard to actual pastries.. I'm just pointing out that "viennoiseries" isn't used in English, and it refers to more items than croissants, it's a separate category - not that it's a big deal, just to clarify :)

And like the baguette, les viennoiseries were a few of the things Marie Antoinette introduced or there abouts, timewise. Before the Viennese influences bread in France was of the crusty, dense country type which had a much longer shelf life. A baguette is best eaten within hours or kept in a paper bag even by the next day it's turning stale. Even a fairly stale baguette can be acceptably rejuvenated by lightly dampening the surface and tossing it into a hot oven for a minute or two. This won't last past the appetizer course, best done when having a nice winter soup to sop it in as it quickly becomes even more stale that it was before.

@@lisavictoria34 In France she only means that we categorize pâtisseries and viennoiseries, and within those are found your tartes, éclairs, millefeuilles and others, and viennoiseries are rather more flour/bread base of all types which she mentions and introduced into the culture of French baking around the time of Marie Antionette thus the moniker Viennoiseries sans aucun doute. In another comment I mention the baguette as we know it today, did not exist in France before the Viennese influences on baking. White breads were OF the aristocracy, and from La Révolution onward the long breads, evolved and grew longer and thinner as it was decreed that no worker could start work before 4a.m. and bakers made baguettes long and skinny so they would cook faster and be available as soon as the shop opened and to be bought for breakfast. Then around the middle of the 19th Century with the advent of steam ovens we began to see the even lighter and crunchy crusts and the modern baguette. By the way, take it easy there it's not that important AND I am a clueless American, who had a French mother and grandparents and I'm also, M. de C. Cordon Bleu Paris 1986 so I might know something as well, tartes/tartelettes do not always have egg cream (you actually sound English not American and you are not clueless BTW) a tarte tatin is custard less. There's nothing wrong with being a francophile or a francophone of which I'm both because I love my mother country as much if not more than my country of birth and I speak both languages fairly well. So, sweeping generalizations don't do anyone any good. A francophile is someone NOT French but who loves things French and France, a native is just that a native. I can be both of immediate French descent AND a francophile because I was born in the U.S. I'm also an italophile and an espagnophile. However after all of this it is still irrefutably true that in our "L'hexagone National" there are two distinct categories that never cross lines, with many delightful savory and sweet little somethings to enjoy and those are pâtisseries and viennoiseries and shall not change.

@@paulbonge6617 viennoiserie existed before Marie Antoinette. They came from Vienna, and was adapted. There are mentions to Viennoiseries as far as Louis XIV. Viennoiseries are cheaper because there are less work compared to patisseries.

I think he's Anton Ego 🤣

@@ThePasinis NOW I CAN’T UNSEE IT

More to come! Thank you so much❤️

whoop de doo

@@JackKnight762 you must be fun at parties

@@JackKnight762 if you don’t have anything nice to say, don’t say anything at all. We don’t want your negativity here

Can anyone talk to me, I am speaking from another country. I needed it.

You mean the " jambon ..burre"?? thats what she called it. That cheese is not moldy. Maybe get informed. But maybe not... its laughable that way. Zlso the shop assistant npt speaking English dorsnt mean thats à good sign. It only means... she doesnt speak English

Thank you 🤗

Oh wow sooo close! that bagels place it is incredible!

We call them snails! Very popular in specialty bakeries in Australia. Lots of our top bakers learnt their craft in France.

Can anyone talk to me, I am speaking from another country. I needed it.

@@paulinenewton8657 we call it pain aux raisins in France :) very good

both beautiful

Glad you like them! ps it is the best

Grazie mille❤️

Thank you!! 😊

Yay, thank you! ❤️

yes

Thank you! 🤗❤️

Grazie mille

Grazie mille! you are too sweet! moldy cheese for Alessio

you so right!

Nop. Those are "pains aux raisins" and obviously they have raisin on it. If not it's not a "pain au raisins" 😂

The Catalans do not feel Spanish

yes! we have Italy too! 😉

@@ThePasinis meraviglioso

we made a rewin of the best French macaroons in Paris but not make it

why?

@@JackKnight762 why not, Debbie Downer?

@@JackKnight762 you’re just jealous these people are living in their best lives while you’re stuck in a basement in the mountains of Austria

*macarons Macaroons are the ones made with shredded coconut. 🙂

Depending on whether we are based on the figures communicated by the Cniel or on the census of the 2018 edition of the "Guide to Raw Milk Cheeses", there are between 1,200 and 2,380 varieties of French cheeses.

@@tomy8375 All the better. 2380 French cheeses means better eating choices.