Ep 4. Paris Reborn: Cow Heads, Caves & Pig Parts
- October 13, 2015
In Bizarre Foods season 15 episode 4, titled "Paris Reborn: Cow Heads, Caves & Pig Parts," host Andrew Zimmern explores the vibrant food scene of Paris. The city has undergone a culinary transformation in recent years, with a younger generation of chefs and food entrepreneurs injecting new life into classic French cuisine.
Zimmern kicks off his culinary adventure by heading to La Villette, a neighborhood in the northeast of Paris that is known for its lively outdoor market. Here, he samples some of the city's most iconic street food, including jambon-beurre sandwiches and crepes. He also gets a taste of a variety of charcuterie products, including thinly sliced saucisson and terrines made from pork.
Next, Zimmern visits a local butcher shop, where he gets a crash course in French cuts of meat. He also learns about the importance of respecting the animal by using every part of it, from the head to the tail. He observes a cow head being butchered, and tastes dishes made from various parts of the animal, including the tongue, cheeks, and brain.
Zimmern then heads to a unique underground cheese cave in the heart of Paris. Here, he learns about the art of affinage, or aging cheese, and tastes a variety of raw milk cheeses from different regions of France. He also tries a pungent blue cheese that has been aged in grape must, giving it a sweet and tangy flavor.
The final stop on Zimmern's Parisian food tour is a visit to a restaurant that specializes in nose-to-tail cooking. He samples dishes made from pig parts that are often overlooked, including the ears, liver, and feet. He also tries a dish made with tripe, a type of edible stomach lining that is a staple in many traditional French dishes.
Throughout the episode, Zimmern is struck by the passion and creativity of the chefs and food entrepreneurs he meets. He notes that Paris is experiencing a culinary rebirth, with a new generation of chefs bringing fresh ideas to classic French cuisine. He also observes that the city's food culture is more diverse than ever, with influences from around the world making their way into traditional French dishes.
Overall, "Paris Reborn: Cow Heads, Caves & Pig Parts" is a fascinating exploration of the changing food landscape in one of the world's culinary capitals. Zimmern's enthusiastic and open-minded approach to food makes for an enjoyable and informative viewing experience.
