Today is Jessi’s birthday!! Wish her a buon compleanno here!

@lucaferrari1860

Жыл бұрын

Happy birthday Jessi! ❤viva Italy

@rollingrene

Жыл бұрын

Happy birthday

@bandislife2004

Жыл бұрын

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

@karenmar1529

Жыл бұрын

Buon Compleanno Jessi!! 🥳🎉🎂

@suzannefasic956

Жыл бұрын

Happy Birthday from Louisiana!🎉⚜⚜⚜

Jessi is a true comrade for saying "Vive la Révolution"! The church by Crêperie Beaubourg is Église Saint-Merry, and it was completed all the way back in 1690! Because of its association to Notre Dame, it's known as the Daughter of Notre Dame. The church was badly damaged during the French Revolution and during that time, the Chapter was abolished, and the building became for a time a gunpowder factory. It was returned to the church in 1795 and served for a time as the Temple of Commerce. In 1832, It was again in the midst of barricade fighting during a republican uprising against the July Monarchy (constitutional monarchy that existed from 1830 to 1848). The organ was reconstructed in 1781 by François-Henri Clicquot.

@tewkewl

Жыл бұрын

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!

@MagicBot.1570

2 ай бұрын

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

@letosvet1

11 күн бұрын

​​@@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.

Coucou vous deux ! Don't worry for the black color of the "mold cheese", it's the color of the ashes which protect the cheese. Alessio, a little advice, this kind of dry goat cheese must be served with french bread, and not alone. Bonne continuation et merci pour vos rafraîchissantes vidéos ! 🎉

Happy birthday, Jess! So glad you guys got my favorite French food, the ham and butter baguette. Wonderful memories of eating it on the train and in Paris.

So a galette can mean anything from a crusty free-form pie with fruit filling to king cake (galette des rois) and waffles (like Galettes campinoises in Belgium). The buckwheat type of galette you had is the Breton galette, meaning it's from a Celtic region in the northwestern part of the country called Brittany. According to legend, the buckwheat pancake was born thanks to a Breton woman spilling buckwheat slop on a hot pebble in the chimney. Buckwheat agriculture has been a part of Breton society (introduced due to Brittany's infertile land) since the 16th century, but with France eating 15,000 tons of buckwheat every year, they can't supply the nation alone, so France relies on buckwheat imports from countries like China and Canada.

@JackKnight762

Жыл бұрын

"SO", who asked?

@AverytheCubanAmerican

Жыл бұрын

@@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.

@johnswitzer6566

Жыл бұрын

Thanks very informative

@jeanguykhan129

Жыл бұрын

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).

@nfamily1563

9 ай бұрын

@@JackKnight762 I found it interesting!

Happy Birthday Jessi! For the record.. crepes on the street can be equally as delicious as in restaurant. There is a crêperie on the rue des Rosiers that only sells takeaway crepes.. and the edge is like a lacework of crunchy cheese if you get a savoury one.. so delicious! Another note.. I think that there are two types of croissants in bakeries.. ones with butter and ones made with shortening. I think the butter ones are straight and shortening ones are curved? So you know when you see them which is which.

How wonderful that Alessio is embracing his French heritage.

you guys are adorable! Such genuine and kind people!! Keep up the good work! And jess, id like to get to know your background so maybe do a video dedicated to that, assuming if its not Italian ofcourse LOL

A chouquette is pretty much an "empty" mini cream puff but covered in pearl sugar. It uses the same dough as the one for the "puff" - also known as chou (hence the name chouquette) or profiterole and the éclair. A few other French dishes that also uses choux pastry dough: the religieuse, the St-Honoré and gougères (savoury choux).

Alessio's outfit during the crepe section is giving major Gru from Despicable Me vibes. Loving it!

@ThePasinis

Жыл бұрын

I think he's Anton Ego 🤣

@KristinBassett

Жыл бұрын

@@ThePasinis NOW I CAN’T UNSEE IT

HAPPY BIRTHDAY Jessi! 🎉🎉🎉 Thank you for sharing your life with Alessio here on KZread, I for one, greatly appreciate it and so enjoy your videos! I hope you have a wonderful day, wherever you guys find yourselves today! 😊 Also, I can’t stand raisins, bravo for trying the pastry that is stuffed to the brim with raisins! I would act like a toddler and say “NO!” 😂😂 sending love from Northern AZ ❤

Loved this vlog.mmomg made my mouth water with all the goodies you all got. I have to agree with Jessi I hate raisins also. When I was in Paris last year I saw them all over the place and refused to get them. 😅

Gallettes are my favorite! Jambon Buerre, chocolate eclairs...my favorite French foods!! My French friend says the Gallettes are a "country meal". Had them in Brittany for the first time, delicious!!!!!

It is so nice to see you food reviews 😊

@ThePasinis

Жыл бұрын

More to come! Thank you so much❤️

The jambon beurre was lacking some " cornichons" to my taste. Try that : half a good tradition banquette, cut in half, spread with good butter or wholegrain mustard, white or smoke ham ( the à la coupe one) and some thin "slice" of Comté cheese. Could had some cornichons too.

@Geeparis

3 ай бұрын

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

All my life I preferred savory pancakes. I‘m not so much for sweet. In my home town, Novi Sad, we had a pancake shop where there were about 10 sweet pancakes and about 50 savory on the menu. I don‘t recall trying the sweet at all. However, Hortobagyi palacsinta is the best savory pancake.

I love these videos guys! ONE day, would be so cool to see you try foods/snacks from my country, Finland

This is so much more fun than New York. Thank you and happy birthday Jessi!

@ROHAN-hr1bl

Жыл бұрын

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

If that's mold it's actually good for you, it could be ash, there are different regional Crottins and some are dusted with ash. The smaller ones tend to be stronger and are MOST wonderful when slightly melted and warm throughout and placed in the middle of a fresh leafy salad with a light raspberry vinaigrette! AH I'm enjoying this. A Jambon Beurre is a wonderful thing and equally as good from the corner bar/café on any random neighborhood street. Another goat cheese: I highly suggest you try a room temperature Chabichou de Poitou!!! A religious experience, silky and oozy-runny under the edible rind and soft and firm in the middle. Slightly funky, goat-y and musky with some tang and also butteriness! Room temperature smeared on small pieces of warm baguette fresh from the bakery accompanied by a nice medium bodied Burgandy or even a Muscat de Beaumes de Venise (where I lived for years) or if you want to splurge then a Chateau d'Yquem, Sauternes is nice but I prefer a Sauternes with Roquefort and strawberries.

As a French guy, I can tell you that Alessio's "magnifique" at 09:41 was just perfect. You're the best guys, cheers from France 🇫🇷

@JackKnight762

Жыл бұрын

whoop de doo

@legowagfles7287

Жыл бұрын

@@JackKnight762 you must be fun at parties

@legowagfles7287

Жыл бұрын

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

The thing is, in English you call everything "pastries" but in French we differentiate between "pâtisseries" (like éclairs and tarts) and "viennoiseries" (croissants, brioches, pains au chocolat...) - the latter are supposed to be cheaper :)

@lisavictoria34

Жыл бұрын

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 💯💥

@mgparis

Жыл бұрын

@@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 :)

@paulbonge6617

Жыл бұрын

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.

@paulbonge6617

Жыл бұрын

@@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.

@walideg5304

Жыл бұрын

@@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.

you are sooo sweet - it is a big joy letting us take part of your experiences. - grazie mille e buon appetito 👍👋👋

Happy happy birthday! Just found your channel after you visited NYC. You were right around the corner from where we live. You had bagels in the park across from our apt. So enjoying the two of you. Glad you’re in Paris for your bday. Enjoy and have a wonderful year!

@ThePasinis

Жыл бұрын

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

Bonne anniversaire!!! Glad you guys figured out to just buy regular food!! Galette, etc., that’s why you go to France.

Love Your Vids ❤ Glad I found Your Channel Positivity Vibes✌ Happy B-Day Jessi 🎂

I lived in Europe(Germany, Greece) for many years when I was in US Air Force. I was lucky to have travelled to most countries and sampled food from so many. I will be back in Portugal next week for three weeks at my wife's family villa. I want to retire there .

I have found the best pastries in the neighborhoods away from the instagram stops. The pretty pastries are sometimes too overworked. Grocery store ham and butter is amazing. Had that most days for lunch.

I saw the little green shopping bag when she was walking 🚶‍♂️ ....😏🤭😊....Ladurée is a MUST in Paris...

The raisin pastry and the Raspberry tart would be my picks😋

I just love you two!!!! Hey has he tried homemade chicken and dumplins from scratch? or homemade chicken fried steak with cream pepper gravy? I'd love to make both meals for yall lol

Jessi, I feel you on the raisins! I can tolerate eating them plain, but I absolutely hate them baked/cooked/wet and squishy!

You must absolutely try the Paris-Brest, it's the best french pastry imho. I just love that thing.

I love all your videos. Keep posting. Pain au raisin is my favorite.

@ThePasinis

Жыл бұрын

Glad you like them! ps it is the best

I have to say, to me, the pastry with the raisins looked the best! 😋

@paulinenewton8657

Жыл бұрын

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

@ROHAN-hr1bl

Жыл бұрын

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

@ChachouLP

Жыл бұрын

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

Chouquette please try when visiting France, so addictive

So fun!! Loved this video!!!❤❤❤❤❤❤❤❤

@ThePasinis

Жыл бұрын

Thank you 🤗

Croissant at 13:12. The French love to use lots of butter in many of their pastries and breads. What you have there is a good example. I always say a day is incomplete without one proper croissant.

Happy birthday Jessi! 🎉🎂🥂 wishing you the best day ever

Our chocolate eclaires have regular white cream inside. I couldn't eat all that sugar and chocolate. I'm glad yous enjoyed all that French food

I always order a chocolate eclair to a new bakery patisserie. It's my test ! I like the choux pastry soft in the inside more firm in the outside, and fresh with a real dark chocolate cream inside not a chocolate flavoured one.

Happy to see you in my city and I hope you enjoy it 👍😊🇨🇵😉

Crema catalana and crème brûlée are nearly identical, but crema catalana came first as the first cookbook with a recipe for it dates back to the 14th century (said to have been created by Catalonia's Sephardic community), while the first crème brûlée recipe dates back to 1691! A difference between the two is the French version is made with cream while Crema catalana is made with milk! Crema catalana also has lemon zest and cinnamon (both of these ingredients were introduced to Spain by the Moors)! Crema catalana has been called "Crema de Sant Josep" because it is traditionally eaten on St. Joseph's Day

Happy birthday Jessi! Hope you had a wonderful day in Paris 🎉

@ThePasinis

Жыл бұрын

Thank you!! 😊

Buon compleanno adorabile adorabile Jessi! Ti auguro un meraviglioso compleanno e molti molti altri a venire. I hope I did this right ..in English happy birthday lovely lovely Jessi! Wishing you many many more wonderful birthdays🎉😊!

The fact you didn’t immediately take that top raspberry off before eating that framboise tart … my OCD can not handle it. Haha Happy birthday Jessie!

Love Paris, and of course Italy!!

@ThePasinis

Жыл бұрын

both beautiful

Just a slight correction: DO buy crêpes from street carts, they are amazing too 😊

Happy Birthday Jessi!! Thank you so much for another wonderful video!! I love watching you two!! 🎉🎶🎉🎶🎉

I love this vídeo. Please more desserts videos

French bakery must have a good amount of butter (croissants, pains au chocloat and specially brioche...). For me éclair is a very hard pastry to please. Have a nice stay in Paris and stay safe

Gratulerar på födelsedagen Jessi! From Sweden

As a fellow person with digestive issues I wonder how Jessi does trying all these foods from all over. My limitations are a bit more extreme but I love watching people eat foods I could never try!

Learned to love chocolate croissants when I lived in Germany.

I feel the taste of everything you eat, so good

@ThePasinis

Жыл бұрын

Yay, thank you! ❤️

I am so jealous right now. When you got to the ham sandwich I almost had to turn off the video. I miss it so much.

Happy Birthday Jessie! Hope you have a beautiful day! Hugs from NJ

@ThePasinis

Жыл бұрын

Thank you! 🤗❤️

That explaining the fart part is gold LOL

Great vid 👍

@ThePasinis

Жыл бұрын

Grazie mille❤️

Jessi, your fancy hand gestures used to point out foods is unmatched😂I hope you had the BEST birthday!! Love you guys 🥰

HAPPY BIRTHDAY BEAUTIFUL! 🎂 🥳 🎉

Happy Birthday Jessi!!! I am trying to figure out how the French keep their weight down with all the patisseries !!! I want to go back to Paris !!! I am fascinated by the beautiful carved doors everywhere.

@ciarabee6159

Жыл бұрын

You need to read up on the French paradox

Happy Birthday, Jessi! 🎂🎁❤️

Loved how he had Spain's back. With the crema catalana. Ha ha. The Romans stick together against the Gauls/franks. Lol.

@joenroute9646

2 ай бұрын

The Catalans do not feel Spanish

I've seen the Ladurée bag, macarons video next ❤.

Happy birthday Jesse have a wonderful day ❤❤❤

De toute beautés 😊vous êtes vraiment un couple parfait 👌 et charmant 😊

Happy birthday! I'm with you Jessi on the raisins. Actually don't care for grapes unless it's a Cabernet! And don't get me started on croissants with French butter and strawberry jam and a good cup of coffee in the morning. We loved our times in Paris.

Pastry at 11:10. Those are pin wheels. Many bakeries in Paris have icing in top or pistachios as filling, but no raisins. There was also a charred crust loaf of bread I would buy that was among the best bread I ever tasted.

@jean-michelgaiffe3834

Жыл бұрын

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

Hi guys. I just wanted to say thank you for you blog. I'm muchhhh older and will never get to Paris. I love both of you. Your so cute

Happiest Happiest Birthday Jessi!!

Cinnamon buns are my fave. They make them like that here but without cream or raisins.

Happy birthday Jessi! Love your videos and the nun farts are so funny. No moldy cheese 😢.

@ThePasinis

Жыл бұрын

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

Thank you.

The key to life is indeed the simplicity to it ...

@ThePasinis

Жыл бұрын

yes

this moldy cheese is on of my favorite. Im french and this little "bouton de culotte" that means "panty button" is my raw milk goat caprice cheese ::) love that u went to Paris. Enjoy and come back

Happy Birthday 🎂 🥳 Jesse 🎉🎉🎉

Finally a real french pastry like us Parisian, we go to

2 chouquettes ? Nooooo! You have to order a dozen for each, it's so addictive...

@ThePasinis

Жыл бұрын

you so right!

You could have spread the ham baguette with the inside of the cheese, and leave the outside... ❤❤

Happy Birthday Jess. 🧁

Makes me hungry

Happy Birthday Jessi's

@ThePasinis

Жыл бұрын

Grazie mille

Cheese at 5:21. I think there is a tie between French and Italian cheese. They both have their strengths. I say the more cheese the better. France has more than 350 cheese types so try as many as possible. Europeans also make raw milk cheese which is harder to get in Canada or the U.S. due to ridiculous food production laws. Finding the raw milk cheese is hard but there are cheese retailers that may have a few types in stock.

@tomy8375

Жыл бұрын

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.

@scottbrandon6244

Жыл бұрын

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

With ya on the raisins...😌

So much history

hope you are going to Italy and have some Italian vlogs coming soon!!!

@ThePasinis

Жыл бұрын

yes! we have Italy too! 😉

@LisaEicholtz

Жыл бұрын

@@ThePasinis meraviglioso

That pain aux raisins would probably illegal in most jurisdictions. But raspberry tarts always beat the strawberry ones.

A me è piaciuta la diatriba sull'Eclair....sono d'accordo sul fatto che l'abbiamo anche in Italia, anzi..... I appreciated the debate on the Eclair. I agree that we also have it in Italy.....

It's nice to see that you are not ending with the disappointment of the Bouillon and really got what the average french get into a pastry shop ^^

Love your pink coat

Italy 🇮🇹 forever

No wine for breakfast? Food looks amazing!

I would love to see you make French macaroons 😁

@ThePasinis

Жыл бұрын

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

@JackKnight762

Жыл бұрын

why?

@legowagfles7287

Жыл бұрын

@@JackKnight762 why not, Debbie Downer?

@legowagfles7287

Жыл бұрын

@@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

@offthesidelines

Жыл бұрын

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

Happy Birthday Jessi. May your smile reach out to everyone. Do you you guys have kids yet?

Happy birthday! 🎉🎉🎉

اطيب طعام لذيذ

Now I want to go to France just to try all those wonderful treats!! Thank you for sharing your trip with us. I am not a frequent commenter but wanted to let you know how much I have enjoyed this series of videos so far. (Hoping for more from this trip lol)😊

Re: the moldy cheese. I'll just say my pet phrase whenever my family is eating something "odd" and I make the mistake of inquiring just exactly what it is. "All for you and none for me."👍

❤❤❤

Happy birthday ❤❤❤