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  • love a creme brulee.

  • Hello vogue France.

  • I'm Hailey Bieber and I'm very, very excited because today I'm going to be trying an assortment of classic french dishes prepared by chef jean lambert.

  • The only thing is I don't really eat me mostly just fish.

  • So I'm excited to see what's been prepared today.

  • Okay, wait for it.

  • So this is a trifle.

  • Never mad at a truffle.

  • Thank you.

  • I'm all about taking the perfect bite of something.

  • So I'm being very meticulous.

  • Mm hmm.

  • Mm That's crazy.

  • Good.

  • It's like light and airy and crispy.

  • It's just like a perfect balance.

  • 10 out of 10.

  • You should probably take it away from me or I'm going to keep eating it and then I'm gonna get full.

  • No, so this is a long goosed Alla Bellevue.

  • So I start here and go here and the veg on the bottom.

  • It's no, it's not Okay, this is why I have to ask.

  • Okay, beautiful.

  • Thank you.

  • The presentation is unbelievable.

  • A little bit jarring to see the full thing but really, really beautiful.

  • Is this something I would make at home?

  • I feel like my skill level is probably like here and the skill level for something.

  • This beautiful is probably like here so maybe I can learn I'm a soup girl.

  • Oh it smells so good.

  • Ah see the fancy, I'm gonna steal that one delicious.

  • I don't know how else to explain it.

  • I mean I love pureed soups like this.

  • Like veggie pureed soups but I also love really like brothy soups like noodle soup.

  • Like a minestrone soup.

  • I love soups that have pasta in them.

  • I love to I love ramen.

  • Like I'm describing every soup that exists.

  • I just really love soup 10 out of 10.

  • No it is a very old vegetable.

  • It's called corner and I put on the top a little scoop of caviar.

  • Thank you.

  • What's what's the name of the little root again?

  • I'm scared I'm gonna butcher the name.

  • The small little carrot is a really light flavor.

  • And what I like about the caviar is caviar is salty and it gives it that punch of like saltiness and flavor.

  • I really do love me some caviar.

  • Nine out of 10.

  • What you want me to lie and give you, I just felt like I had to say because I've been giving everything a 10 out of 10 and I don't want to 9.

  • 11 out of 10.

  • It actually is so delicious.

  • I don't want people to think I'm a liar.

  • And they're like oh everything's a 10 out of 10.

  • It actually is.

  • So I take it back, It's an 11 out of 10.

  • Thank you.

  • Welcome.

  • Mhm.

  • Oh that is a whole fish.

  • We open the bones of the boat and we put souffle inside and it goes like that lemon sauce a little bit bitter because it's from lemon from the Pyrenees.

  • Thank you so much.

  • Mm Okay I like the bitter lemon.

  • I actually think that it balances out the fish really nicely delicious delicious delicious.

  • Mhm That'll do it.

  • No so now we go with the scallops, P.

  • T.

  • V.

  • And the sauce is with the engine.

  • So you have to put 11 on this one.

  • Okay the pressure's on.

  • I feel like the fork it keeps being on this side and I'm like am I doing this wrong?

  • So good.

  • I forgot to even ask him what was down here.

  • It feels like a not like a turnip.

  • Maybe a turnip.

  • Some sort of like root vegetable.

  • The scallops are cooked to perfection.

  • So good.

  • It's so delicate.

  • 11 out of 10 for sure.

  • So this is the first dessert, this is a ice cream.

  • I eat it every day every day.

  • Alright.

  • I am such a sweet girl.

  • Mm wow.

  • They knew they were going to get me with the sweets.

  • Is there hazelnut in it?

  • Yes you're good.

  • The hotel I always stay at when I come to paris.

  • They used to sadly used to make these really insane like hazelnut filling cookies.

  • I don't know if that's very like classically french but it's really yummy.

  • This is a market is very typical french.

  • You can finish that whole restaurant.

  • I will finish.

  • Yeah Wow.

  • I would describe this cake as very rich, very decadent.

  • Once again.

  • 10 out of 10 wow wow.

  • Can you say played them more?

  • I tried my best.

  • Okay okay caramel on the top is serious.

  • What's what's what's inside?

  • It's a secret is this coconut milk ice cream?

  • Yes, it is, coconut, you know the dessert bitters and I love a creme brulee crunchy caramel on top and the coconut ice cream.

  • And this is the grandma of the creme brulee grandma's fab.

  • This is definitely something I would eat over and over and over and over again.

  • It's a crepe, crepe.

  • Suzette.

  • Oh, I can say for sure, I've never had a crepe like this.

  • Yay mercy, it's like fully still on fire, wow, the alcohol is definitely there, it's like a punchy flavor.

  • I think your grandma's trying to get me drunk.

  • I think it's delicious.

  • It's boozy.

  • 50 out of 10!

  • Shout out to grandma, thank you vogue for this amazing experience.

  • I had so much fun trying all these different, amazing and beautiful french foods, Shout out to chef jean Ber for these incredible, beautiful creations.

  • I hope you guys enjoyed this video.

  • I had so much fun doing it.

  • Avoir, merci baku and I'll see you next time.

  • Hi, I'm Hailey Bieber to watch more vogue videos.

love a creme brulee.

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