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  • Another very romantic trip for Will and Jesse

  • We're in Paris!

  • Hey, I'm Jesse and behind the camera is Will and together we are Top Jaw.

  • Over the next forty eight hours, we are gonna film our alternative guide to Paris.

  • And, oh, by the way. I need to apologize for the quite horrific French accent that I'm gonna proceed to do over the next two days

  • Ooohh. It's cold. Brought a big coat.

  • Good, drop bags at the hotel and it's on to breakfast time!

  • It's amazing.

  • It's 172 rooms in the center of Paris.

  • This place is mammoth!

  • Quick stop off at the Hoxton. We dropped our bags here. We had a little tour around

  • This place is beyond impressive.

  • Wow, I'm so hungry, Will. Let's get some proper French pastries.

  • Apparently they do this like pistachio Danish which sounds just awesome.

  • Pastry time!

  • This is what we have come to see.

  • Owned by Christoph Vassar.

  • They are making bread like they did hundred years ago.

  • Dough resting for like two days.

  • Everything cooked in a wood oven.

  • This has been recommended to us by Maxime

  • owner of Blanchette.

  • We featured him before on TopJaw.

  • It's like one of the best French restaurants in London.

  • Come on, Will. Smell it already.

  • Get your schnaz in here.

  • Layouts, ooh. We're gonna have to pace ourselves.

  • The worst thing about this place is the anxiety about choosing a dish.

  • Chaussons aux pommes fraiche? She's struggling to understand a thing.

  • I think my French did alright in there, because nobody spoke back to me in English

  • It's an escargot with chocolate and pistachio.

  • This is like the apple and cream puff

  • And this is an almond croissant.

  • Can I go yet, Will? Yes. Eat.

  • Bon appetit. Mmmm.

  • Yeah? Um hmmmm.

  • Thanks, Maxime for recommendation.

  • Always trust a French man when he's recommending Parisian bakeries.

  • Top floor, top tip: We got there late morning. No queue. Now, it's near lunch time... Queue-zilla.

  • I can't imagine that's a tip. Well, you heard it here first.

  • Basically it's busy bakery. Okay. It's very very good

  • L' Arche de Triomphe!

  • Will, that's not the L' Arche de Triomphe.

  • Will seems to think that every single arch we see in Paris is probably the Arche de Triomphe.

  • We are in Low Marais.

  • Jacques Genin, a very premium confectioner, treating chocolates like a real high-fashion product.

  • Should we buy these for our friends at home? Yeah. Okay. Let's see if they lasted forty eight hours.

  • Ah, thank you very much. Loving this

  • Oh, yeah!

  • I've had a lot of mint flavor chocolate in my life but not like that.

  • You could taste that there's so much fresh mint

  • This is a bit of jelly, mango flavor made of pectin. No gelatin, all vegan

  • This place opened in September last year, so only been here for about four months

  • Their doughnut collection changes about every three weeks.

  • Some themes always stay constant so that they always have a chocolate one

  • They always have a caramel one

  • We asked Frank what his two favorites were.

  • He said the creme brulee

  • and the chocolate banana one.

  • A healthy start to the day?

  • That chocolate banana is a Top Jaw recommended, right.

  • You think it would be really dense because quite like little stocky unit of a doughnut.

  • But it's basically completely filled with banana cream

  • You heard it here first. Heard it first. What's in my teeth? You make me a bit self-conscious when you come in close with the camera.

  • This is Marche...

  • des Enfants Rouges.

  • The reason why it got its name is because there used to be in the 16th century, an orphanage

  • that sat on the site. An uplifting note is that the food here is amazing.

  • And you could you take away or you can sit in little stools

  • Kinda like a street food market and some, like, artisanal and organic products as well

  • This place is a goldmine of food. The crepes that this guy is serving up is like nothing I've ever seen.

  • We've got...

  • ...Mr. Superhero here, looks just like he's outta of 'Thor'.

  • I think we've become really accustomed to street food markets now

  • There's like loads in London. There's loads in pretty much every UK city

  • But this one is really, really worth coming to

  • Every single stand here, I'm like "I want that, I want that, I want that"...actually I don't want that

  • I want to sit. I want having a glass of wine and some cheese over there. Bonjour!

  • Oh! Did someone say cheese?

  • Lunch on a Thursday. Lunch on a Thursday.

  • Mate, that is a lot to camembert.

  • This is called a Mont d'or. Special of the day.

  • They have a very small menu and I think they change quite a lot.

  • The food here looks so much more high-end than you'd expect in a market

  • Mate, so far so good

  • Hitting quite a lot of spots.

  • Well, we don't necessarily advise you cram in as much as we do but

  • We're just here to try it all out!

  • We're trying to find the best coffee place around.

  • We heard that The Fringe is the one.

  • We're really worried about overloading ya on grub

  • And having a bit of a lull. Coffee works out, right, Will?

  • We've got chocolate hazelnut cookie, which again wasn't the plan, but looks unavoidable.

  • The guy in there seems to think that there's a lot of parallels between coffee and photography

  • because of the craft and the kind of the amount of precision that goes into it

  • Mate! I drink a lot of oat milk flat whites.

  • That one dude, that's high up there.

  • Look at that juicy goddess right there.

  • Chocolate chip, hazelnut cookie, warm

  • Very soft, very goo.

  • Kick it out!

  • Top notch qual like that

  • And one of the best oat milk lattes I've ever had

  • Respect to Fringe!

  • We're in east Paris. Just like in London, the East is the kind of younger, more fashiony- kinda district

  • We didn't realize that we've timed our visit around Men's Fashion Week in Paris.

  • So there's a lot of fashionistas around.

  • Are we fashionistas, Will?

  • Started chockin' down rain, so we thought well after staying in the best hotel in Paris

  • Let's come back here, have a couple of drinks and make a plan for the evening

  • Second glass of wine of the day. We don't want Jesse to get a bit slurry, do we, Will?

  • Un uh

  • This is the Rivie Bar in Hoxton

  • Open to anyone so you don't have to be staying here. You can just come in and have a drink or some food or work

  • It's past 5:00 p.m. now. So we've moved on to the hard stuff. Here we have a truffle margarita.

  • I like that a lot.

  • This is the smallest room called the Shoebox in the Hoxton. It's ample and it's sexy, isn't it, Will?

  • As in everything in the Hoxton, attention to detail is immense and they have the little survival guide here, surrounding map

  • We've got a list of places. We're not gonna be able to make it to all of them tonight

  • You do as many as you possibly can.

  • Let's go get pizza, Will. Come on.

  • We've heard about this Big Mama group

  • There's lots of restaurants all over Paris, one of which is Pizzeria Popolare

  • So, Pizzeria Popolare, as now I've been told to keep saying, I've been saying Pizzeria Popolare,

  • It's basically a piece of Naples in Paris.

  • It's very very popular because it turns tables quickly, but it's really reasonably priced

  • Ah, thank you. Ay ya yah

  • It's served in a wine glass, a blonde beer. So here, I'm gonna give you some of the ingredients.

  • We have beef carpaccio,

  • Parmesan crisps here, a balsamic glaze.

  • And then here we have our regina burrata. Again, got mushrooms. Burrata on it. Ham.

  • 15 Euros, 15 Euros is quite cheap in Paris. That's cheap.

  • Sweet Souls, they're opening one in London. They can't tell me anything else apart from it'll be open in Zone 1.

  • Everything was great. Thank you very much.

  • We've done our pizza. Got some good value. Good value pizza. And now we're going to on to Mabel.

  • We're in Mabel. It's a rum empire.

  • Will, this cameras gonna be getting a lot more shaky from now on, you know.

  • We asked Joseph

  • Master mixologist here to pick something for us

  • He's giving me this little bad boy, I'm not going to pronounce it.

  • There are two different types of rum in here. One's from Jamaica

  • There's passionfruit, sesame, rhubarb

  • It's kind of like a sweet and sour one, and Will has got one that is essentially rocket fuel. Its gonna put him into a different dimension.

  • There are four different types of rum in here and then the mixer is a champagne.

  • Cheers

  • That's nice.

  • Awesome rum cocktails, very very strong. Will, I don't know that I have ever had a drink as... yeah. Will was is a bit...ha ha.

  • Next place we're going to is Baranaan.

  • Oh now it looks like an Indian restaurant from the outside

  • But we're told you go through inside and out through the back and there's a little speakeasy cocktail bar. Sounds good.

  • Is there a bar through there?

  • My, no. We have something special, somewhere you can find. Okay.

  • Guess that door is the bogs.....and this one is....ahhh. Look in here.

  • Ooh. It's all happening back here, isn't it? They're saying it's like, you know, a train going through Bombay.

  • It's funny cuz like, the restaurant outside is super chill, and then here is absolute bustle

  • This is the cocktail menu, a little passport. All the cocktails are kind of Indian...

  • There's like some sort of infusion or flavoring in there and the food menu is like a train ticket

  • We ordered two Hey Honeys,

  • the tandoori chicken.

  • And we've got a butter chicken serving there.

  • Nice little Indian tapas. What? If we were a little more hungry, we would gone more in on the dishes.

  • Thanks, man. Take it easy

  • Next up: Lavomatic, another speakeasy

  • We're quite liking this theme.