Salut ! In case you missed them, here are the crispy links mentionned in the vid : Croissant Recipe Poster : bit.ly/croissantposter - Best Croissants in Paris Google Map : bit.ly/croissantmap
Vous devriez en faire une version FR de votre affiche, je suis certains que celà interesserait pas mal de monde aussi et pas que les francophones : Une touche de #paris en plus 😉
Alex, I'm having a very difficult time locating the name/artist of the music tracks you used in this video, I'm truly hoping that you reply back with it, because the song that plays at around the 1:15 mark is so familiar to me. I really hope you can help me out.
@@Gothuew It would totally destroy the shape of it so i understand why he didn't do it for the video's sake. On a spiritual level though, i agree with you
Based purely on your suggestion I went to Utopie towards the end of my first ever visit to Paris. I took sunset pictures of L'Hôtel de Ville and Bastille, my last tourist visit of the trip , and then walked up to Rue Jean Pierre Timbaud as darkness fell. There was a line of people outside the door, which I've never seen outside a boulangerie or bakery in any country. I asked for a croissant and pain suisse. They were both delicious. Thank you for this recommendation because eating croissants while walking through the Place de la Republique at night became one of my favorite memories of the visit!
it's so cute and amazing seeing you talking about you and your life so passionate and so kindly. you should do it more, give it a little more... of you, as a human being with your story, in your future videos. even share some family recipes. so proud of you!
Salut Alex, Thank You for bringing me back to Paris and the Lovely flavour of Croissant 🥐 ❤️ 🇨🇵 🗼 I am a very Passionated Amateur Homecook who really Loves to Cook, watching Your Croissant videos inspired me and now I can say with pride, that You thaught how to create/ make and bake the Perfect Croissant 🥐 Merci
Alex..i've been a fan and subscriber of yours for a few years now. And seeing your videos, especially this one i can tell time and time again that you're a good human being with a good heart. May the best fortunes comes to you my friend. I hope to meet you someday and perhaps cook with you.
If you traveling to south Sweden some time and are passeing by Sölvesborg, try Ritz konditori och bageri, they love sourdough and the butter buns (in different flavers) and croissant taste like heaven. Ask fore a fresh brewed coffee or a dubble sweet espresso (its not shugar in it but less intense and more frutie flavor so it won't cover the flavor of the buns).
Alex! This was scrumptious... talking of croissants, have you tasted the difference of the same croissant 15 minutes out of the oven versus hours later...to me, nothing beats the smell and taste of fresh out of the oven croissant... the butter is still not solidified... the top layers are crisp and caramelised, getting more succulent as they get concentric inside...each layer trapping a lovely aromatic warm air whiffing to your nose as you take a bite (like his/her breath as we kiss) ....oh! it’s heavenly ...here in London, I’m glad I can get frozen ones that bakes in 20 minutes...worth every minute’s wait...Being a snob, I ruled it out till I tried them during the covid lockdown ...now, I actually prefer it to even some of the best patisseries ... the difference? .... almost like holding a cold hand versus a warm one in my hand of the same person... have you tried them?
Even for a RU-vidr who is already as well known for the amazing editing of his videos as Alex, this love letter to Paris is extraordinary! Incredibly well done Alex, you've got your craft perfected.This one is just oozing passion. I can't remember the last time I've seen anything this well produced on TV.
This is why I love RU-vid... You wouldn't find this quality of content with this kind of approachable simplicity on tv. Your passion transmits through the screen and we'll always be here for it Alex. Thanks again for taking us with you on your journeys.
@@HeartPumper kind of ish? I mean RU-vid is not the same as working for a megacorp, they don't really care what you make as long as it gets views, and they also don't really care about you in general.
I keep thinking about the idea that the American motivation in life is "to accomplish" and "to have", but the French motivation is "to be". This channel helps me remember to BE more throughout each day.
@@HeartPumper what I was trying to say is that RU-vid makes no attempt to manage you whereas in a particularly bad environment you are being micromanaged
Alex, you’re a magician. I loved every millisecond of the video. This is probably the best video on your channel. So perfectly you touched the emotional aspects and yet kept the main subject in light. Kudos to you Chef!
Well now I need a decent excuse to go to Paris and try these croissants. I mean - a better excuse than "I wanna eat really good croissants". HAVE A MEET & GREET ALEX
Oh come on it’s a good excuse ! I live in the south of France, and last time I came to Paris was to eat at the Mac Donald in champs Élysée ... I have the worst excuse ever
Paris is a beautiful, thriving place. However, just so you know; from my experience, some parts of Paris really do not like foreigners, specifically Americans and the English.
This. I love Alex! His videos and recipes have improved my life (I hacked my first ramen last night and it was delicious!). But it is very disappointing that he does not recognize the people that help him on his videos. It is very disappointing to see and hopefully something he can improve in the future.
Ppfffh, just remove the stopper from your bum. Who are you to judge if and how he gives credit to his collaborators. Does he come across as a heartless, ungrateful guy who just walks across others if it suits him? Most of the time he seems to do his own filming, setting up the camera before walking into shot.
@@danielahitstheroad I have worked in broadcast television in America for over 15 years. I have led or assisted on productions from public access all the way to national events. In each one, every individual involved received credit for their work. As I stated, I love Alex and genuinely think he is a wonderful person. I do not think he does this with malice. I just think this is an area he can improve. Crediting the individuals that assist in a production is a sign of respect. It shows you appreciate the help they provided. It clearly isn't mandatory, but it is something I would like to see him do in future videos.
and wines, cheeses, nice restaurants plates or just a street picking foods, just enjoy the moment and welcome in France! :) and obviously learn to say Bonjour, Aurevoir, Merci, S'il vous plait…. it will open you every door…. ;)
Salut! My wife and I just visited Paris, leaving today. Based on your recommendations, we bought a croissant from both La Maison d’Isabelle, and La Maison Pichard. Both were fantastic. Merci pour l’information. 🥐 🇫🇷
This video is so french, that now I have to make some Carbonara just to balance back my italianess. :) PS: one of the best video i've seen in youtube in a long long time.
Salut Alex! My wife and I are in Paris right now celebrating our wedding anniversary. Based on you're previous adventures in croissants we visited Utopie yesterday and were not disappointed!! Thanks for another great video. Au revoir.
Such a great video Alex! I got teary-eyed when you talked fondly of your grandmother. My grandmother also had a great impact on how I grew up to be the person I am now. Continue such quality content! So close to 1M!
After you've had a proper croissant, you feel sad when you see someone eating some bread product that is croissant shaped. It is the same when you have had a real bagel and everything else becomes just doughnut shaped bread. That perfectly slightly delaminated top layer that is just a bit more browned... I want one. ETA: A bakery located next to L'Occitane? I doubt I could afford the rent in that district.
L'Occitane is not considered as fancy in France as in other countries. You can find their shops everywhere, but foreign countries think it's a super fancy french brand for some reason
@@crystalfumes4915 Yeah, I know that L'Occitane is not considered a true luxury brand. I would compare it to Whole Foods in the USA. It denotes a jump in the surrounding area's median income. WF should not be compared to a gourmet shop that deals exclusively in artisanal products. But, I have found that the words "Paris" and "affordable" are usually separated by "not". I remember seeing a store in Paris that just sold various special varieties on honey. The idea is really unthinkable to the average North American mind set. Even specialised bakeries/butchers/fish mongers have become a rarity in North America outside of wealthy areas. Even there, Costco is a huge market force. As with food, most North Americans (yeah a gross generalisation) consider quantity as value versus quality. There are gourmands and people of discriminating tastes. I cook a lot and I have a bunch of Le Creuset enameled pots that have seen a lot of use. Still, I get guests that are surprised that I invested in them. Mauviel copper pots and pans would blow their minds. It is funny that my carbon steel Matfer Bourgeat pans do not get a second glance.
wow, beautiful video. has everything. Technical review, quite scientific approach, nice scenery, nice story telling... good subtle music. The memories... the memories... very nice touch to include your life.... the expressions on your face remembering
Absolutely an amazing video that combined food, culture and personal history. Loved it. And the best advice at the end "cook with emotion." I look forward to everyone one of your videos. You get better and better.
I really admire people who have a passion for what they do, and you, my friend excel at that, you display such passion, such admirable and inspiring passion for what you do. Just wanted to say that I love your videos, keep up the great work!
Great video ! Merci pour tout ce travail Alex ! Ravie de voir que les croissants de la Maison d'Isabelle sont aussi tes préférés ! J'ai longtemps habité rue de la Montagne St Geneviève et certains matins, avant de m'enfoncer dans le métro, je prenais un croissant là-bas. C'était mon petit réconfort du matin avant d'aller travailler dans ma grande tour vitrée. Aujourd'hui j'ai (sans regrets) changé de vie mais j'avoue que le souvenir de ce petit croissant me rend parfois nostalgique.
I just spent 18 minutes glued to my screen watching Alex's journey through live and croissants. Excellent video with notably improved cinematography. Best video I've watched of Alex so far! High on butter? No I think high on life 👍🤘
Just discovered you Alex, amazing content mate! love the sense of humour and production quality is top notch! Currently searching for the best butter I can find in the UK to make croissants! :)
T'es un génie mec, tu rends à la France ses villes, ses produits, son savoir-faire, son humour… bref sa fierté. T'as juste oublié le croissant du café La Palette mais on te pardonne… Change rien la french
Thank you for a wonderful video. Paris has called me for over forty years, and to watch you riding and experiencing the streets of Paris caused my heart to ache. Thank you for that, I enjoyed every moment.
La maison Pichard est bien connue pour ses baguettes (elle aurait inventé la baguette, si je ne m'abuse). Et ses galettes aussi. Bref une super adresse.
I was not in a particularly good point in my life when this came out. Still am not. But seeing someone just give in to food and experience, completely engrossed, has brought back the contentment I used to feel with myself when I used to forget myself in food and music. That state of happiness that is untouchable by external forces. Thank yo Alex...I indeed...Found myself again.
I visited Paris last month, first time visit. At Farine&o I got an amazing sandwich called Italienne, it was crispy, roman flatbread panini quite different than any other bakery. Based on your recommendation from a previous video, I visited Utopia bakery, I got a croissant, and a pain aux cereales. Compared to Maison d'Isabelle the pain aux cereales at utopia was a disappointment in flavor. The (flavor, texture) of pain aux cereales from Maison d'isabelle was simply amazing, their baguette was very good, and the croissant was excellent; also Maison d'Isabelle was all organic, biologique, and they kept their prices low despite winning awards last year for best croissant.
I touched something special in this episode in particular, With no doubt I LOVED IT as usual I'm using your episodes as a motivation to finish my study's ASAP just so i can take a proper break and enjoy them
I know this video is super old, but I just wanted to thank you for it - I've went to Paris for three days on my own and I've managed to eat three of these and all of them, though different, where the best croissants of my life. Thank you so, so much, this was a wonderful exxperience and I wouldn't have found those without you!
@@redd_bbird he wasn't. the guy just indicates that he entered the bakery by the wrong side, and so he has to exit. Alex even responds "génial !" (which means "awesome") bc he's so excited to get his croissant
Would love you to do a "tour Paris in a day" vid for those of us dreaming to one day visit... but knowing, if we make it there, our stay will be brief... because it's expensive;)
Alex! Your croissant making video says 50g sugar, but the poster says 70g. Everything else is the same. Was there a change of heart over the series about how sweet to make them, or something else? Merci beaucoup - ils étaient incroyables!
I currently had a marathon of your videos, and I think this is by far you most poethic, aesthethic and overall the best one you have on your channel so far. Merci for this Alex.
I NEEEED to know the music/name of the artists. The only thing in the description is the company you used for Copyright claims being good to go on what music they provide.
I think I've almost watched every single video on your channel but man this might actually be my favorite. I really appreciate how personal and sincere this one is. Especially that I just visited the beautiful Paris last week.
Ive been working at a bakery for the past 6 months and I only make the Croissant dough, and some prep. My whole 6 hour shift is just waiting on my dough to chill to the correct temperature for the next step. But my boss is closing the shop and i am very sad. I had a love before working in the bakery with the "KWASON" and now that my whole life over the last six months has been about folding butter and dough, My heart now loves beautiful works of art in the crumb.
I must say, this is certainly my favourite video on your channel. Each and every video I’ve seen has been entertaining and enjoyable; however, this one has something extra. You really allowed the viewers to delve into your life and gave us an insight to your background and how you ended up where you are now - and also, of course, the love for ‘kwa-son’ (which is becoming a motivation for me to visit Paris and taste for myself, a true croissant, not my local Tesco’s miserable excuse for one). My kudos to you sir!
The moment when you are realizing that the half of Alex Video again is already over and you want it to last forever. Your channel isn't just about food - it's about passion, dedication. I'm always enjoying every single one of your videos. Keep on doing your thing man and spread it like butter. I'm gonna get me a croissant now here in Kiel (Germany)- we have a french bakery here. Take care, bye bye!
I‘ve been to paris last week eating some of those croissants you mentioned. I was there because of work but your videos inspired me to do a croissant crawl & it was amazing! Thanks alex
1. Over proofed. 2.ok 3. Good 4. Rolled tight. Looks odd. 5.nice 6.herme ok but looks machine rolled. 7.ok 8.ok Madison Isabelle looked good. They all lack layer separation. That's caused by over folding and making the fat layer too thin.
I really enjoyed this installment in the croissant series. I like how you wove in personal stories and the camera work was really fun and felt adventurous. Being an engineer myself I loved how you measured the croissants with calipers and used a saw to get a cross sectional view, very precise and analytical. As always keep up the good work and I can't wait to see what you put out next!👍
It's kind of sad there are so many bakeries in my town and most of them belong to a chain, which means they heat up the dough they get from a factory in the early morning. The few real bakeries are either horribly bad and just in the right place or offer fancy stuff to survive the economic fight making "apple-juice-bread", weird flour bread or super expensive stuff which can only be bought in restaurants, because it gets produced exclusively for them...and i live in europe.
