- Few things bring me more pleasure than cooking.

That's great.

Isn't it?

And eating, that's a Warhol, right?

But there are certain dishes that I just can't get enough of.

I'm going to show you some of my simplest, mouth watering recipes, it's a warming and comforting.

[Speaking french] And after braving the elements, you can do better.

Come on, come on.

What could be better to come back to that looks just like a hug in a pan.

This is the food that makes you feel that everything will be alright.

Few people know more about comfort food than the French and where better to indulge then Paris.

[Upbeat music] I love to cook here and it conjures up such wonderful memories for me This city lives and breathes food.

From the moment the sunrises Millions of tourists made flock to the French capital, seeking out its glorious culture, but I know what really ends up seducing them.

My first stop is always to indulge in my love of cheese.

I have never seen so many cheeses in one shop and the smell is wonderful.

- Thank you very much.

- 70 Years ago, French president Charles de Gaulle famously said "how could anyone govern a nation that has 246 different kinds of cheese?"

Jerome I'm Absolutely overwhelmed by the enormous selection.

De Gaulle would have a much harder time Now.

Today, France has nearly a thousand varieties.

Top of my list is Greer about 200 grams would be lovely.

[Uplifting music] - This is for you Thank you very much, indeed.

- [Jerome] Thank you, Bye.

- Bye - When it comes to cheesy comfort food, there's one dish.

I like above all others.

An indulgent croque monsieur When I trained in Paris, one of the first things I made In fact, it was on the first day we made Croque Monsieur, and I can tell you, it turned out beautifully.

First of all, I'm going to toast the bread, but I butter it first.

That gives it extra crunch.

Croque Monsieur means Mr. Crunchy after all.

Use 25 grams of melted butter to bring the white slice bread alive.

You wouldn't normally butter the bread for a normal toasted sandwich, but this is the very best.

And it's so comforting and warming and welcoming slip under the hot grill until they're golden brown.

And for goodness sake, keep your eye on it because we've already butted out.

Don't want to do another batch.

I'm not going off doing anything else.

That's just about perfect.

Flip the bread over and spread with Dijon mustard.

right to the edges.

Traditionally you do leave the crust on.

It all adds to the crunch.

Now that's done time to pile on some delicious ham.

I think it's a good idea to take each piece and cut it into four.

Get it right to the corners.

This must be the best of comfort food.

And I don't think it needs anything else with it.

Top with the grated Gruyère cheese, I think the French have got it right bread on top and time for the crop test.

Listen to the crunch.

That's what it's all about.

Now, what makes the Croque Monsieur so special?

The bechamel sauce to top it.

Melt 25 grams of butter, add 15 grams of flour and mix together.

You may wonder why I'm using a whisk.

I find a little whisk really makes the quickest smoothest sauce.

Add some hot milk slowly and whisk.

And don't worry if it's a bit thick.

Look at that instantly smooth because I used hot milk.

then grate a little nutmeg and add 25 grams of the cheese.

So that's the sauce beautifully smooth.

Spread the bechamel on top of the bread and try to contain your excitement.

It really does smell wonderful.

And the nutmeg is bringing out that flavor of the cheese and not a scrap is going to stay in the pan top with the last of the grated cheese and back under the grill and I really can't wait to eat it.

It's simple.

It's comforting and it's good at any time of day.

It just takes a minute or two to reach perfect melting ooziness I think that looks good.

And you know, it reminds me of the very First thing I cooked in the Paris Cordon Bleu and gosh was I hungry?

And I finished a lot.

It's perfect masses of Ham in there and beautifully stringy.

It's totally indulgent.

And it is quite wonderful.

In Paris.

There's something Moreish to eat on every street corner.

And I'm determined to have a taste of as much as I can, Where better to start them with a traditional French crave, sweet or savory eaten in or on the go.

These papers in crepes are simply made from eggs, milk, and flour.

They are the ultimate comfort food with quite the fan base.

Look at that technique.

Of course I've made pancakes at home, but I've never tried them on a hot plate like this.

Let's see if I can master the art.

Do you think I could have a go at doing it - Okay no problem.

Because you've got so much filling here.

French crepes are said to have been discovered in the middle ages.

When a Breton housewife accidentally spilled porridge onto a hot stone in the fireplace.

Et voila and national dish was born.

Best of luck to me, huh?

I've watched you [Speaks French] It's not exactly the right shape, not the best start.

I don't think I'd be a champion at this.

Yours is better than mine.

Well, you're professional I'm merely just learning.

Wish me luck.

And then I'm going to gently pull.

Its a holy one.

monsieur makes it look easy, but I promise you it isn't.

[Speaks french] This is the ultimate in simplicity, but I promise you, it tastes absolutely gorgeous.

I'll do better.

Next time.

I have a soft spot for lemon and sugar crave, but they don't have to be sweet to be comforting.

I'm going to make blinis and top them with crab and serve with a wonderful fennel salad.

If you've ever made a pancake or Yorkshire pudding, you will find blinis a dottle.

Start with 125 grams of self-rising flour, half a teaspoon of baking powder and one egg, no need to beat it.

First, I've got 125 mil of milk here, splash in a little bit to start your batter off.

So that's coming together, but I'm going to add a little more milk and then beat it very hard.

Keep whisking and more milk until you have a smooth, thick batter.

That's just about right.

A thicker better than you would have for pancakes.

How simple was that?

To finish the butter, add some chives and dill and a little pepper and salt, And then just then everything is in there.

So there it is.

in goes the sunflower oil and about a tablespoon of the mixture and shape it into a circle.

Now I have this on a fairly low heat because they're rather thick.

It takes a wee while for them to cook through.

Once you see lots of bubbles all over the blini, you know, it's time to flip there.

They are appearing.

I cannot resist having a little peek to see what color it is underneath.

That looks just about ready.

I'm going to flick that over, Just like cooking pancakes.

The second side is a lot quicker, so you won't have to be quite as patient That's ready.

So just cool those on a rack.

I know you want to see if it's done underneath.

it is.

now for the fun bit.

I think crab makes a perfect topping for blinis.

And one of my favorites.

Start with 200 grams of white crab meat.

And to make it really rich and scrumptious I'm adding two tablespoons of creme fraiche.

full fat, of course, starring mortal and parsley, along with some finely chopped spring onions.

Two teaspoons of hot horseradish.

It really does bring out the true flavor of crab.

And it gives us a little bit of heat and poke.

a dash of lemon juice.

And we're nearly done just my last ingredient for a little bit of ooh lala.

Tabasco, now, Tabasco is hot and fiery.

You know who's going to eat these.

Some people like things very hot.

I'm going to add just a couple of drops and then just mix that well together, as you can imagine, that really is a wonderful topping full of flavor.

Now time to put it all together.

top, you're still warm herby blini with a mountain of tasty crab.

Here we are Snowdonia then garnish with more crab and a cascade of delicious salad of pickle, slice fennel with tarragon and dill.

and do some pea shoots and a wedge of lemon.

Pretty as a picture.

And so inviting.

I would love to be given that.

It's just my cup of tea.

[Elated music] I love that food is such a comfort to people here.

There are cafes and restaurants round every corner with people taking their time.

in Britain the average lunch is just 22 minutes, but things couldn't be more different in Paris.

Here, in a snug little bistro, restaurant owner Benoit has invited me to see just how the French do lunch.

- Thank you.

- Come with me your table.

It's a typical french bistro.

- Its lovely.

- Will you be happy to start a little glass of wine, maybe a glass of white wine.

- That would be wonderful.

Sparkling please.

Obviously I'm here for the company as well.

And there's warming French dishes that we dream of on a cold day.

- Here, in the french bistro.

We love to enjoy this little glass of white wine with a bit of charcuteries.

- A long lunch feels like a real treat to me, but in Paris, it's enshrined in law that people have to have an hour to eat and everybody takes it.

Even in school.

- The educational system educates all children to spend some time like two hours, at school at la cantine.

They always told me, "why do we stay as much at the place, You know, where they have lunch?"

And I answered to them.

It's part of the tradition and that's how you enjoy life.

- Yeah, but I think you're so right, because as soon as you sit down and eat really good food, you begin to talk.

- And, and, and for sure in the French spirit.

it's also really a way of doing business.

- in a family.

Would they have more than a one course?

- Yes.

- Three courses.

At lunchtime.

Yes.

I can't imagine having a three course lunch at home every single day, but there's one aspect to a Parisian lunch.

That's just for the adults.

[Posh Music] If everybody is having wine at lunchtime will they go back to work?

- It's only 80 percent water - But for lunch, we are limited to eight glasses.

- Only 8 glasses?

- Yes.

Luckily more food is here to soak up this hearty read.

It includes a pheasant pie laced with layers of Pate in a crispy shortcrust, a beautifully presented bacon-filled cod with a butter herb sauce, Sauteed wild ceps with tarragon.

This is so good.

Do you not think that as you eat it, it's a mushroom cream.

It's very, very soft.

- Yes.

This is real comfort food isn't it?

is so warming and special.

No need to go back to the office.

I'm forgetting about shopping.

I think a bit of a sleep.

- Thank you, Mary.

- Thank you.

- Salut.

[Speaking French] Now that's what I call lunch.

I've got the simplest recipe.

If you want to indulge just like the French.

I'm going to do a slow roast of this leg of lamb.

Then I'm going to add all sorts of other vegetables and we'll end up with a very soft Ratatouille to season the lamb.

Start with the chalk thyme, paprika, pepper, salt, and a little oil.

I think this mixture really gets the flavor into the meat rub this rich warming mix all over the lamb.

So that's really well covered.

For little flavor bombs I've added slivers of garlic, which I'm going to poke into the lamb.

It's quite fun doing this.

last one going in there.

I got two chopped up onions here, and put the lamb on top.

The lamb goes into the oven, uncovered 200 fan for 40 minutes until it's lovely and brown on top.

[Graceful music] Then I'm going to add all the vegetables that you would expect to see in Ratatouille.

Smells wonderful.

I've chopped 2 red peppers, and now I'm preparing a large aubergine.

Its a beautiful aubergine.

Time for the rest of the Ratatouille ingredients, a tin of chopped tomatoes thyme, bay leaves and honey Little bit there, little bit there and a little bit there.

And then two tablespoons of sun dried tomato paste, 300 mils of stock and top with the top vege and cover.

So that's going into the oven at 150 for 4 hours.

Now that seems a long time, but I want it to be beautifully tender.

So it falls off the bone.

And I might say it weighs a ton.

Well it's had its time and I'm just so excited about how it should be.

Oh, this smells pretty good.

And I can assure you it hasn't got any lighter.

The smell of this absolutely wonderful Slow roast lamb is really one of my favorites, but cooked in this French way, Couldn't be easier full of flavor.

And it looks after itself.

I shouldn't really be pushing it away with a spoon, but really it's so easy.

And so tender I've had wonderful food and wine while we've been in Paris, but that's what you'd expect.

But I've yet to taste their pastries.

boulangeries are central to French life.

Most of the population will visit their local bakery at least once a day for a warm baguette or something, a little sweeter.

The baguette is so important here, That, until 2015 bakers were only allowed to go on holiday in designated months to avoid a shortage of bread.

I've been invited to have a little peep by pastry chef Tiffanie bouille.

- So we have all of the bread here.

- What an amazing display.

I mean, look at the size of that loaf.

- It was very big.

- That's a very big family.

- Yes, but here we make.. all of the things here it's very fresh, from scratch.

- So where do you make the bread?

- Downstairs, do you want to come?

- I don't want to miss anything.

- Perfect.

- It's beautiful in airy upstairs, but down here, it's a different story.

- So this is the bakery.

- Good gracious me!

It's so small.

- It's actually the older bakery in Paris.

It's every time in the sous-sol, So downstairs like this.

- And this has been here for 120 years.

- Yes.

- That is quite amazing.

- Yes.

- And these poor chaps have been here since 2 o'clock in the morning - 2AM yes.

they're still doing their baguettes.

Why is it that the baget is so important in France?

- I think french like the baguettes, and since the revolution Francaise, the baguettes have same price.

We cannot put too high the price and it's accessible to everyone so everyone can buy baguettes.

- So the government set the price for the baguette.

For a standard baguette, standard weight, standard size.

- Yes.

- And that's the same in all boulangeries.

- Yes.

Well, if it means everyone can join a nibble on some warm bread, vive la Republique, but there's more to see in this underground labyrinth.

- So we make all of the croissants here and it's my lovely coworkers, Sixtine, she makes all of the croissants.

- Sixtine.

- Yes.

- Gosh, this is a production line, if ever it was.

Is it enriched butter dough?

- Yes.

We use 82% of butter.

It is modified so that it melts really slowly so you can have those layers that you can see in the oven.

- 82% Butter.

I know croissants are Moreish, but that's a surprise even to me.

I really want to have a go myself, but just you show me how to do it.

- Yes.

- So you pull a bit the dough, and then you roll like that.

And you roll, you roll, and you tuck the bottom under it - Right.

My turn.

- Yeah.

- I'll do one, especially for me.

- Okay.

- Thank you.

So I tuck it in tightly here.

- Yeah.

- Here, croissants will take two days to make from scratch.

Then I have to tuck this underneath and turn it over.

- Perfect.

- I'm really proud of that.

So when you see it all out in the front there, you must feel very proud because everyone is absolutely perfect.

- Yes.

Every day I go upstairs.

I see, I look at the croissants to make sure that they are perfect.

- I have a simple dessert using some sweet French brioche that wouldn't look out of place in a patisserie.

I'm going to make a brioche frangipane apple pudding.

And it is very classy, but simplicity itself.

So let's get going.

You can buy brioche very easily in the supermarket.

You don't have to trot over to Paris or France to get it.

I've got a generously butter dish ready to go.

So just to get the bread, push it into the side and can you see, it can take shape.

The brioche will give the perfect buttery base and it's so easy, just squeeze them in.

Do it in a single layer and work each piece in.

Last piece, going in.

Say my choose four is finished.

That's the brioche base finished and now for the frangipane.

My rich almond frangipane is simple to make, especially in a food processor.

In goes the butter.

Blitz together with 175 grams of caster sugar until smooth.

And away we go.

That was quite simple to bring out the classic almondy flavor, add a teaspoon of almond extract.

Don't muddle almond extract with almond essence.

Extract is the real thing and it's stronger.

there it is followed by 175 grams of ground almonds, three eggs and 25 grams of flour.

That was really easy, smooth over the top of the brioche.

And then we'll just put apple on top for the perfect balance of sweet and tautness, I'm using braeburns.

Start from the outside and put one in, and then let them just gently over that.

Now this will rise up and it will be beautiful.

zIt goes in the oven at 180 fan and it will take about 40 minutes.

Finally a glaze of apricot jam.

That's been thinned out with a drop of hot water.

And I got a bit of apricot to put in the middle there and sprinkle over toasted almonds.

I'm very pleased with it.

And I think it looks really posh there you have it buttery, apple frangipane tart.

What be better?

This is definitely right at the top of my favorite simple puds.

Even though I can't eat another morsel, there's just one last thing I have to do.

Paris loves it, fashion and food.

And I feel just the same.

There are so many places to buy couture, but I want to find the perfect vintage piece.

Maybe a classic that's seen as much of the world as I have.

[Speaks french] - She's my assistant.

- your assistant?

And she doesn't argue too much?

This is quite amazing.

with haute couture daywear starting at around 20,000 pounds, shop specializing in more affordable vintage pieces of sprung up all around the city.

Gosh, that's a bit flamboyant.

- Yes.

I don't know quite when we were that.

I mean, look at it.

- It's from the eighties and you can match with a yellow jacket, Hermes, it goes with your eyes.

- Very beautiful.

it is quilt because all the Chanel couture are made like this.

- Something tells me I'm not going to leave empty handed.

Well, I could quietly walk out with this.

- Vous etes magnifique I can't believe this dress was made for you.

- And how much would this be?

- Oh, don't speak about money.

For your Christmas present.

- It's top of the Christmas list.

- Yes.

- J'adore.

[Speaks French] - I enjoyed my visit, it has been a dream for me from couture to croissants.

It's hard to say no to anything in Paris.

I'll be dreaming about this enchanting city for months to come.

Next time, all the hidden gems of life on the water.

Duck if I'm too near the side.

It's delicious secrets.

That's beautiful.

Can be wonderful communities.

Hello!

you just popped up from nowhere.