One of the things that makes Joshua one of the most reliable food reviewer in the UA-cam game is that he can have a whole interview with the chef and straight up gives a 6/10 while not being biased by the personality or the story of the shop Even as french I trust his review and im excited to try the best ranks ones
je me disait la même chose c'es l'un des seul a faire un classement logique avec des catégories car un croissant fourrée est classique c'est pas la même chose ça doit pas rentrer dans la même catégorie
I don't know man, ranking a ham and cheese croissant with a pickle on it way above a chocolate infused one really confused me. I guess food is subjective.
Sadly not really a thing you can do. The end-of-the-world perfect wagyu or sushi places in Japan are incredibly small, exclusive, often only open for dinner, and fully booked a looong time in advance. They're made for a whole meal experience. It's kind of like doing a review video of the best 7 course dinners in French Michelin restaurants - you need a day for every one and need a LOT of time/luck/insider access to get the reservations. That said there is a lot of Japanese lunch and street food that is always walk-in, like ramen and onigiri and yakitori and unagi bowls and whatever. I think any of those would work perfectly for this format (In this category, the really good places have permanent 1 hour queues though)
This is one of my favorite videos, how you explain everything without speaking at us and being real regardless of difficulty of what you are doing you portray calm and someone that you want to spend a evening eating and drinking with. Congratulations on being YOU! ❤❤❤❤
Well, I know what I’m buying my son for his birthday: a passport, a plane ticket to Paris, and the breakfast tour of Eating Across Europe. Can’t thank you enough for your videos, they are always fun to watch!
@@martinquessandier3282 C'est quoi cette réaction ? Tu vois un mec passionné parler et blaguer avec d'autres gens que tu ne connait absolument pas personellement (sachant qu'ils filmaient donc probablement que la boulangerie avaient prévu le coup pour pas déranger dans les heures où il y a beaucoup de clients) et ta réaction c'est "Il est surtout lourd et malpoli". Je vais te donner le maximum de crédit et supposer que tu as eu une mauvaise expérience avec lui en personne, mais même là c'est pas vraiment montrer une qualité de caractère que de venir commenter là-dessus. Et si tu ne l'a jamais vu, achète-toi une vie pour trouver d'autres choses à faire.
@@BobbyShmerda-i8c What ?? The governement subsidizes nothing, neither the croissant, nor the electrical bills of bakers which has skyrocketed the past years. What makes croissant cheap is simple : COMPETITION. And believe me, croissant are way more expensive nowadays than it uses to be just 10 years ago.
Je n’ai pas encore eu l’occasion d’y aller (en tant que provinciale quand je vais à Paris les journées sont souvent chargées) mais j’en entends parler sans cesse et ça fait saliver
Wait until you learn that in some bakeries in France you can find these alongside "pains au chocolat" filled with passion fruit jam! This jam and chocolate combination is to die for!
Just adding a comment to say I really enjoy this format you've been doing lately. There's something really satisfying about the format I find quite endearing. GG
Agreed, however people seem to complain that he does less cooking tutorials or things like his ‘but better’ ‘but cheaper’ etc which I do also understand
Few random infos and thoughts: 1/ Cédric Grolet is a national joke here cause his shop is clearly a tourist trap (the guy's also an asshole apparently). It looks good on TikTok but taste like sh*t and is WAAAYYY too expensive. 2/ French people did not get mad at the crookie, we like when people try stuff with traditionnal foods (we're not Italians, they are the one who get mad) 3/ Many "reinventions" are interesting but fall into so many different categories that they shouldn't be compared for "best croissant" in my opinion. The sweet croissants with fillings are pastries, not viennoiseries. The pretzel croissant sounds amazing but I see it more as something we'd have with a salad for lunch. When you want a croissant, you want a croissant (the filled ones should be compared to pâtisseries like éclairs, tartes, millefeuilles, etc. not croissants). Also some of them like the hot cocoa filled one or the margharita one are not even croissants. They are pastries filled with stuff. 4/ I think the price should come into account too. Because the price of the baguette and the croissant are really important in France and I feel like they'd really be part of the addiction if you ask a French person what they think.
nobody gives a flying fuck about what a french peasant thinks about shit, we are in france to have fun and go back to our country, not be like you weird french fucks
Best part of this whole episode is the Chef from the third location 🤣 that dude is a riot the way he slammed the butter down “this fucking kind” 🤣 I was dying
I’m not done with the video but if you’re referring to 10:03 he said seasoned really well not salted well or perfectly meaning he could have wanted more salt despite the really good job
Oh man, this croissant tour through Paris had me drooling! 🥐 Can't believe you tried 20+ bakeries in one day - that's some serious dedication. Those cube-shaped ones at the end looked unreal. Now I need a buttery croissant... thanks a lot! 😋
As a Parisian I would recommend noone to eat 20 croissants in one day. Not only it is highly unhealthy, the best croissants are the ones freshly baked, in the morning. Popular bakeries do bake several batches throughout the day, but not all of them, as most Parisians eat croissants only in the morning. Usually, the last batch is in the beginning or middle of the afternoon. And croissants' gustative qualities decline quite quickly with the hours, so in the evening, they are far less airy and crispy than in the morning. Same with bread, it's best within 20 mn from the oven.
Following you from France, I want to congratulate you for this excellent investigation It’s great you brought 4 different categories because good croissants can be so many different things! And thanks for making me discover great boulangeries in my own city 😉
@@MrKylljoythere is a word for gluttony : gloutonnerie. The word for gourmandise does not exist in English and they always translate it as they can, but there is a huge gap in meaning here. Gourmandise is obviously not a pejorative word. It's a playful word. Gloutonnerie on other hand is a sin, without any doubt
As someone who just came back from a few months in Paris, the level of the pastries (croissant, pain au chocolat, etc) is crazy. Every random bakery makes an excellent product. Same with the other baked goods like bread
amazing video as always, i just recently got both of your cooking books for christmas and was amazed by how good they actually are,i mean the recipes are amazing and the texture over taste book explains thing so good
I'm from Paris, and I love croissant. I lived near Boulom and i can tell you : they're incredible. I live near Maison Louvard now, and in comparaison, they sucks. 3 from my list and close to my place that are quite good : Mamiche, Boulangerie Victoire and le Pain Retrouvé. And remember foreign friend, one rule to eat your croissant, parisian style : dont eat it in front of the boulangerie while instagraming. Take your time to eat it with orange juice or chocolat chaud !
I’m so glad to see you try Frappe since it’s my favorite bakery in Paris. If you ever go back to Sain in the summer, I suggest that you try their pain au chocolat ice cream (which does taste like pain au chocolat and not chocolate only). There’s also a bakery called The French Bastards which is awesome (as far as I recall they have three shops in Paris and one in my hometown which is Lille); they do a cookie roll which can be compared to Maison Louvard’s crookie. I’ve always wanted to try Boulom, this motivated me even more
Hello, I'm going with my wife in paris next week, which ones do you recommend to taste good viennoiserie (not only croissant, other stuff too), same thing for food ?
@ For viennoiseries I would recommend Sain more than Frappe since I prefer the savory stuff at the latter’s. I’d recommend La Buca if you want to try Italian food in Paris, Sam Chic for Korean barbecue and when it comes to more traditional food (still w a twist) you could go to Bonvivant. For food to go, you could go to le marché des enfants rouges where you can find food from all around the world. Next to this there is an eatery called Caractère de cochon which specializes in jambon beurre.
I've literally started making croissants again yesterday. What a timing. But the best croissants I had in my life, I had in a little Artisan Boulangerie in downtown Lyon. It was incredible the whole vibe, and the people. when you entered you could see right back into an old kitchen where you could see an old man with a wife beater on rolling the dough.
I've been living in Paris and the best croissants I've eaten there where in a small pastry called La Vieille France, in the 19th district, the perfect balance between butter and sugar, delicate and delicious
An important factor is the temperature of the croissant. It should be warm, so the ranking should also consider this criterion. For instance, if you test it immediately after it has come out of the oven, it will be far better. I always slightly reheat my croissants in my oven if possible.
@@redeye1016 Not in French bakeries, but in 'salons de thé' (tea rooms), yes, they have to serve you pastries at the correct temperature. This is well-known in Brittany for the famous Kouign-amann, which is traditionally served hot.
@@david56681vous avez souvent mangé un croissant à la sortie du four ? pour être si affirmatif 😢, Personnellement j'ai habité à côté d'une boulangerie et jamais mangé un croissant à la sortie du four ! puisque impossible à tenir et mettre en bouche, pour ce qui est des croissants chauds dans certaines boutiques ! C vrai avec 2/4 € le croissant 😂 êtes vous certains du beurre et du lieu de la " production "😂? Veloma
@@francisleveque2939 Directement à la boulangerie quand on sent qu'ils sont tièdes oui. Sinon, je les passe au four (pas très fort en chaleur statique moins de 100 degré, en bas du four pour ne pas surcuire le dessous, qqs minutes et là c'est un délice).
I hope this means an updated croissant video is coming! I tried your old one recently and had some trouble but I'd be glad to try again if you do another.
As a Parisian guy that loves and know pastries, I can tell that it was a great selection. Even if I have a personnal different top 3… Though it is sad that you missed the very recently opened Pleincœur from the famous chef Maxime Frédéric, his viennoiseries are incredible.
not a fan of stuffed croissants, but they do look yummy. best croissant I've ever had was in the south of France in the 90's, waking up with my dad at 6am to go to a local baker and eating the first croissant on the back of his bike while the sun rose. perfection.
I love the review videos. I understand that you have to flow with the tide. Personally, I would love to see more, “Make it Better” videos. Like: this is what I saw, this is how it is done, and this is how you can accomplish something similar in your home kitchen.
I'm an expat living Paris for the past 17-years. I have yet to find a croissant a la Parisienne in US. Even French pastry chefs living in US can't make it the same. I think it's the butter. Je dis ça, je dies rien!
The US government food standard for butter specifies a lower butterfat content in comparison to the EU standard. Even if you get "European Style" butter made in the US, it's just not the same. What the dairy cows eat makes a big difference as well.
US wheat have too much proteins to be a good flour for viennoiseries. Unless you find an American baker who use French butter and French flour (or at least European), you couldn't find a typical French croissant.
I don't think so. Almost Every bread is sof in USA. French bread and Baguettes cripsy crust. They even may shapes in the dough with knife so the it's even crispier. French food is very complex and diverse.
I wish i couldve recommended you the best croissant i found in paris, i went back in 2022 and its still one of the best food bites ive ever had in my life.
Yepp. Swan song means the very last action/deed done before death or sometimes retirement. Originates from the belief that dying swans sing very beautifully just before passing. Which isn't true by the way.
In the French Spirit and grading tradition, you should have went with the old rule of "9/10" being the best possible score you can possibly get, and "deducted" a point on the new scale from there! 😂😂 Great video as always!
Honestly, having lived abroad in many different countries it's hard to explain how good the stuff in France is. Even like a baguette. I've had authentic baguettes from French bakeries in London and other countries... they don't hit the same, as much as they try. Meanwhile you can get a godlike tradition baguette just round the corner of any street for like a buck fifty and it will blow your mind.
Joshua was in Paris and I missed it( My favorite everyday croissant in Paris is the one from Boulangerie La Grand Alesia, but honestly, the best croissants require the best beurre and wheat and some of the best ones I have tasted were in Normandie (Rouen) and in Copenhagen - it was completely mindblowing.
I wish i couldve recommended you the best croissant i found in paris, i went back in 2022 and its still one of the best food bites ive ever had in my life.
It really surprises me how some of those croissants has an "airy" crumb. I had a wrong belief that croissants have a "closed/compact" crumb... Mindblowing!!!
Great video! We also should take in consideration prices. I bet the Ritz croissant is amazing but the 2024 winner croissant only cost 1.50 euros, which is really a plus.
Great video but... that wasn't Michalak you showed :D He's not bald, that was one of his sous chefs or something. But yes their pretzel croissant is stunning. Regarding Du Pain et des Idées, they don't make the best croissant in Paris for sure, but they might make the best old school flan in Paris...
Did you try the "chausson aux pommes" or the "pain suisse" as you were in "La panifacture"? The chausson aux pommes is really, really remarkable. I wouldn't be surprised if it turned out as the best in town.
One of the things that makes Joshua one of the most reliable food reviewer in the UA-cam game is that he can have a whole interview with the chef and straight up gives a 6/10 while not being biased by the personality or the story of the shop
Even as french I trust his review and im excited to try the best ranks ones
Reliable as in reliably undersalted verdict
je me disait la même chose c'es l'un des seul a faire un classement logique avec des catégories car un croissant fourrée est classique c'est pas la même chose ça doit pas rentrer dans la même catégorie
I don't know man, ranking a ham and cheese croissant with a pickle on it way above a chocolate infused one really confused me. I guess food is subjective.
Josh has zero palate. He's an unskilled chef who lives off youtube money because he can't cook and open a restaurant like a real chef. Hop off it.
The best croissant in the world are found in London.
Joshua in Japan eating the best sushi and best wagyu beef would be without a doubt one of the best videos ever and we could see a 10/10
I SECOND THAT!!
Sadly not really a thing you can do. The end-of-the-world perfect wagyu or sushi places in Japan are incredibly small, exclusive, often only open for dinner, and fully booked a looong time in advance. They're made for a whole meal experience. It's kind of like doing a review video of the best 7 course dinners in French Michelin restaurants - you need a day for every one and need a LOT of time/luck/insider access to get the reservations.
That said there is a lot of Japanese lunch and street food that is always walk-in, like ramen and onigiri and yakitori and unagi bowls and whatever. I think any of those would work perfectly for this format (In this category, the really good places have permanent 1 hour queues though)
@@teokorhonen2207tldr
@@teokorhonen2207Ok just book in advance then... Wdym not a thing you can do lol. Im sure joshua can find his way.
He’s already done that one
The Costco croissant won’t hit the same now…
😅
Still good enough 😂
the Costco one in France is okay for us French
@@Kianyful oh wow I did not expect Costco to exist in France.
@satchmofan1 almost none tbh
This is one of my favorite videos, how you explain everything without speaking at us and being real regardless of difficulty of what you are doing you portray calm and someone that you want to spend a evening eating and drinking with. Congratulations on being YOU! ❤❤❤❤
Well, I know what I’m buying my son for his birthday: a passport, a plane ticket to Paris, and the breakfast tour of Eating Across Europe. Can’t thank you enough for your videos, they are always fun to watch!
Can i be your son?
please adopt me
Mama I’ve been waiting for you at the bus station but you never picked me up 🥺💔
Wow, what a dream birthday! What a lucky son :)
The chef at Panade is hilarious! 😂 the raspberry croissant looks incredibly yummy!
Il est surtout lourd et malpolis...mais bon
@@martinquessandier3282 lourd et malpolis ?
wow t'as auccun sense d'humour
Il leur touche les fesses c'est trop ! Qui fait ça ? @@ninounino4552
@@martinquessandier3282 t'as surtout un méga balais dans le cul "Martin"
@@martinquessandier3282 C'est quoi cette réaction ? Tu vois un mec passionné parler et blaguer avec d'autres gens que tu ne connait absolument pas personellement (sachant qu'ils filmaient donc probablement que la boulangerie avaient prévu le coup pour pas déranger dans les heures où il y a beaucoup de clients) et ta réaction c'est "Il est surtout lourd et malpoli".
Je vais te donner le maximum de crédit et supposer que tu as eu une mauvaise expérience avec lui en personne, mais même là c'est pas vraiment montrer une qualité de caractère que de venir commenter là-dessus. Et si tu ne l'a jamais vu, achète-toi une vie pour trouver d'autres choses à faire.
4:39 what really surprises me here is the price.. less than 4 euros for the stuffed croissants,, it more than that in some mediocre coffee places.
In Paris the the govt subsidizes certain baked goods, baguettes and croissants are among them. That’s why they are so cheap.
I always forget how good we have it until I leave France and see how much they try to chanrge for a regular croissant let alone a stuffed one
@@BobbyShmerda-i8c What ?? The governement subsidizes nothing, neither the croissant, nor the electrical bills of bakers which has skyrocketed the past years. What makes croissant cheap is simple : COMPETITION. And believe me, croissant are way more expensive nowadays than it uses to be just 10 years ago.
@@BobbyShmerda-i8c You are 50 years late .... they stopped fixing bakery price in 1978
@@BobbyShmerda-i8cbro woke up and decided to spread misinformation
Sooooo happy you visited Panade!! As a Parisian who has tried many, and I mean MANY bakeries and pastry shops in Paris...Merouane's is the real deal 🫡
Je n’ai pas encore eu l’occasion d’y aller (en tant que provinciale quand je vais à Paris les journées sont souvent chargées) mais j’en entends parler sans cesse et ça fait saliver
Paname ;) *
absolutely agree, I was so happy to see him in this review 👍
That raspberry croissant toward the beginning oooooooooooooooooooooooo that's right up my alley. That thing looked unbelievable. 🤤
Wait until you learn that in some bakeries in France you can find these alongside "pains au chocolat" filled with passion fruit jam! This jam and chocolate combination is to die for!
Just adding a comment to say I really enjoy this format you've been doing lately. There's something really satisfying about the format I find quite endearing. GG
Couldn't disagree more.
I kindly disagree 😁
@@Dipsydoodledand
Agreed, however people seem to complain that he does less cooking tutorials or things like his ‘but better’ ‘but cheaper’ etc which I do also understand
Thank you so much for taking us on this gastronomic journey. Croissants like this are works of art! 😊
Few random infos and thoughts:
1/ Cédric Grolet is a national joke here cause his shop is clearly a tourist trap (the guy's also an asshole apparently). It looks good on TikTok but taste like sh*t and is WAAAYYY too expensive.
2/ French people did not get mad at the crookie, we like when people try stuff with traditionnal foods (we're not Italians, they are the one who get mad)
3/ Many "reinventions" are interesting but fall into so many different categories that they shouldn't be compared for "best croissant" in my opinion. The sweet croissants with fillings are pastries, not viennoiseries. The pretzel croissant sounds amazing but I see it more as something we'd have with a salad for lunch. When you want a croissant, you want a croissant (the filled ones should be compared to pâtisseries like éclairs, tartes, millefeuilles, etc. not croissants).
Also some of them like the hot cocoa filled one or the margharita one are not even croissants. They are pastries filled with stuff.
4/ I think the price should come into account too. Because the price of the baguette and the croissant are really important in France and I feel like they'd really be part of the addiction if you ask a French person what they think.
I agree with everything you said
C'est vrai que Grolet est overrated
@@r0.m1 surfait et surcoté
totalement d’accord
nobody gives a flying fuck about what a french peasant thinks about shit, we are in france to have fun and go back to our country, not be like you weird french fucks
The most amazing thing about the video is the French talking to Josh in English about croissants.
You don't have to only make cooking videos, but I BEG YOU at least bring back the but better series!!!! 😭😭😭
yes!! something that isnt just hype clickbait thumbnail buzzfeed stuff!
I co beg!!!
I have a feeling I'd be happy with ANY of the fair you tried, they are all so unique, and creative, and amazing... great video. As always.
I like how Josh briefly worked out how to say the word "croissant" around 16:15, but apparently forgot again by the time he recorded the voiceover 😂
Best part of this whole episode is the Chef from the third location 🤣 that dude is a riot the way he slammed the butter down “this fucking kind” 🤣 I was dying
I miss the chef times,although the food reviewer arc is pretty cool too!
Here before the comment "suddenly" disappears, and I miss the old informative times indeed.
I would say it’s hard since he’s touched upon so many topics already and there’s only so many things
Agreed
I miss the old you
No one:
Josh: Salt levels are really nice, but I could use some more salt.
I’m not done with the video but if you’re referring to 10:03 he said seasoned really well not salted well or perfectly meaning he could have wanted more salt despite the really good job
The visuals of those flakey, golden layers were absolutely mesmerizing. 🎥
19:59 the confidence alone to serve you an old one is a winner.
Oh man, this croissant tour through Paris had me drooling! 🥐 Can't believe you tried 20+ bakeries in one day - that's some serious dedication. Those cube-shaped ones at the end looked unreal. Now I need a buttery croissant... thanks a lot! 😋
As a Parisian I would recommend noone to eat 20 croissants in one day. Not only it is highly unhealthy, the best croissants are the ones freshly baked, in the morning. Popular bakeries do bake several batches throughout the day, but not all of them, as most Parisians eat croissants only in the morning. Usually, the last batch is in the beginning or middle of the afternoon. And croissants' gustative qualities decline quite quickly with the hours, so in the evening, they are far less airy and crispy than in the morning.
Same with bread, it's best within 20 mn from the oven.
i think joshua films a seperate version of each rating by saying it's the last one so that the best one is last lmao
Following you from France, I want to congratulate you for this excellent investigation
It’s great you brought 4 different categories because good croissants can be so many different things! And thanks for making me discover great boulangeries in my own city 😉
False, the best croissant in France is the one my grandmother makes
Recipe please
@@mohamed2134ableno
@@mohamed2134ableeasy recipe: Grandmother
This is NOT YOUR VIDEO, therefore your vote DOES NOT COUNT. Papa no like, Papa no kiss, Papa wants nothing to do with you.
@@mohamed2134able n o.
This is probably one of the best cooking channel out there! Thank you for your great work this is inspiring me loads!
Panade’s chef Marijuan’s enthusiasm and a$$ slapping is hilariously welcoming.. must have been fun. Thank you for sharing and safe travels ❤🙏🏾
Not only do the the pastries look great, but so do the buildings. What a gorgeous look all around.
12:17 - _Gourmandise_ does NOT mean "gluttony"! It's a love of and taste for good food.
You're partially right, it can. Gourmandise is one of the 7 deadly sins, but yeah in most case it's like you said
@@MrKylljoythere is a word for gluttony : gloutonnerie. The word for gourmandise does not exist in English and they always translate it as they can, but there is a huge gap in meaning here. Gourmandise is obviously not a pejorative word. It's a playful word. Gloutonnerie on other hand is a sin, without any doubt
Dear Employee, Higher Corporate questions if you're a subscriber of RobWords.
I got BOTH your cookbooks for Christmas. I’m going to be a cooking god now 🥸🤌🏼
As someone who just came back from a few months in Paris, the level of the pastries (croissant, pain au chocolat, etc) is crazy. Every random bakery makes an excellent product. Same with the other baked goods like bread
amazing video as always, i just recently got both of your cooking books for christmas and was amazed by how good they actually are,i mean the recipes are amazing and the texture over taste book explains thing so good
I'm from Paris, and I love croissant. I lived near Boulom and i can tell you : they're incredible. I live near Maison Louvard now, and in comparaison, they sucks. 3 from my list and close to my place that are quite good : Mamiche, Boulangerie Victoire and le Pain Retrouvé.
And remember foreign friend, one rule to eat your croissant, parisian style : dont eat it in front of the boulangerie while instagraming. Take your time to eat it with orange juice or chocolat chaud !
agreed it’s a shame he didn’t try Mamiche
@@lli_loue The croissant at Mamiche isn't great. They're (rightly) known for the babka.
Boulom font peut être de bonnes choses, mais la seule fois où j’y suis allé j’ai été tellement mal accueilli que je n’y suis plus jamais retourné…
I got your cookbook today for Christmas and I’ve been looking at it all day. I’m going to make your French onion soup soon
I’m so glad to see you try Frappe since it’s my favorite bakery in Paris. If you ever go back to Sain in the summer, I suggest that you try their pain au chocolat ice cream (which does taste like pain au chocolat and not chocolate only). There’s also a bakery called The French Bastards which is awesome (as far as I recall they have three shops in Paris and one in my hometown which is Lille); they do a cookie roll which can be compared to Maison Louvard’s crookie. I’ve always wanted to try Boulom, this motivated me even more
Hello, I'm going with my wife in paris next week, which ones do you recommend to taste good viennoiserie (not only croissant, other stuff too), same thing for food ?
@ For viennoiseries I would recommend Sain more than Frappe since I prefer the savory stuff at the latter’s.
I’d recommend La Buca if you want to try Italian food in Paris, Sam Chic for Korean barbecue and when it comes to more traditional food (still w a twist) you could go to Bonvivant. For food to go, you could go to le marché des enfants rouges where you can find food from all around the world. Next to this there is an eatery called Caractère de cochon which specializes in jambon beurre.
I like how Joshua’s style changed to match the French and Parisian vibes
I've literally started making croissants again yesterday. What a timing.
But the best croissants I had in my life, I had in a little Artisan Boulangerie in downtown Lyon. It was incredible the whole vibe, and the people.
when you entered you could see right back into an old kitchen where you could see an old man with a wife beater on rolling the dough.
I remember the day when Josh’s perfect croissant video was released. It’s awesome to see how much more of a following he has now. It’s well deserved!
Chef of Panade is such a good guy!
Right!!!
One of your best I Tried videos. Excited for what’s to come
I've been living in Paris and the best croissants I've eaten there where in a small pastry called La Vieille France, in the 19th district, the perfect balance between butter and sugar, delicate and delicious
That's a meal in itself; looks scrumptious. Chocolate filled is yummy.
When are you collaborating with Amaury Goichon. This would be amazing.
Yes!!!
I got your cookbook for Christmas!! I can’t wait for what different dishes I can make
And the crazy thing is that you can get this croissant quality in hundreds of bakeries across France, it's not entirely specific to Paris :)
I’m Parisian and have never tried Boulom, so I know where I’ll be heading this weekend !
An important factor is the temperature of the croissant. It should be warm, so the ranking should also consider this criterion. For instance, if you test it immediately after it has come out of the oven, it will be far better. I always slightly reheat my croissants in my oven if possible.
It’s down to the bakery to keep them warm and optimal. He ate them all straight away so it was a completely fair ranking.
@@redeye1016 Not in French bakeries, but in 'salons de thé' (tea rooms), yes, they have to serve you pastries at the correct temperature. This is well-known in Brittany for the famous Kouign-amann, which is traditionally served hot.
@@david56681vous avez souvent mangé un croissant à la sortie du four ? pour être si affirmatif 😢,
Personnellement j'ai habité à côté d'une boulangerie et jamais mangé un croissant à la sortie du four ! puisque impossible à tenir et mettre en bouche, pour ce qui est des croissants chauds dans certaines boutiques ! C vrai avec 2/4 € le croissant 😂 êtes vous certains du beurre et du lieu de la " production "😂?
Veloma
À 30’ 35" le "croissant " offert ! ne sort pas du four 😂
@@francisleveque2939 Directement à la boulangerie quand on sent qu'ils sont tièdes oui. Sinon, je les passe au four (pas très fort en chaleur statique moins de 100 degré, en bas du four pour ne pas surcuire le dessous, qqs minutes et là c'est un délice).
I hope this means an updated croissant video is coming! I tried your old one recently and had some trouble but I'd be glad to try again if you do another.
Awesome video, just wish prices were included.
Please do macarons next!! I think Sadaharu Aoki patisserie is a true gem with their matcha macarons 🍀✨
Bro, the raspberry filled croissant is 100% added to my bucket list and if I have to make it here out of Smuckers and Pillsbury when I’m 89 so be it
As a Parisian guy that loves and know pastries, I can tell that it was a great selection. Even if I have a personnal different top 3…
Though it is sad that you missed the very recently opened Pleincœur from the famous chef Maxime Frédéric, his viennoiseries are incredible.
not a fan of stuffed croissants, but they do look yummy. best croissant I've ever had was in the south of France in the 90's, waking up with my dad at 6am to go to a local baker and eating the first croissant on the back of his bike while the sun rose. perfection.
yes, croissants are best when eaten fresh out of the oven.
Your palette & knowledge helps me experience foods in unexpected ways ❣️
4:15 the camera man is not even safe this time XD
So much vicarious pleasure. Thank you! ❤
La maison d'Isabelle also won the best "galette des rois" a few years in the row. It's really one of the best you can have (I am parisian ;)
Croissant and Baguette are two of those foods that truly taste exponentially better in France (especially Paris).
10:30 "And I'm not just eating, I'm cooking. Well, not really." Ahhh, the new motto or catchphrase of the channel.
When I had a rose lychee raspberry macron I could never come to like another flavor anywhere as close! It’s divine!
I love the review videos. I understand that you have to flow with the tide. Personally, I would love to see more, “Make it Better” videos. Like: this is what I saw, this is how it is done, and this is how you can accomplish something similar in your home kitchen.
Best video, Merci Joshua for this video :D
I'm an expat living Paris for the past 17-years. I have yet to find a croissant a la Parisienne in US. Even French pastry chefs living in US can't make it the same. I think it's the butter. Je dis ça, je dies rien!
The US government food standard for butter specifies a lower butterfat content in comparison to the EU standard. Even if you get "European Style" butter made in the US, it's just not the same. What the dairy cows eat makes a big difference as well.
I was thinking I might have to save up to get some European style butter in the US to see what, if any, difference it would make i my croissants.
US wheat have too much proteins to be a good flour for viennoiseries.
Unless you find an American baker who use French butter and French flour (or at least European), you couldn't find a typical French croissant.
I've had a good one in LA in a bakery called Bianca in Culver City
@@youdavid8484don’t listen to him, went there and it’s the most sugarery croissant I’ve ever had 😅 good but definitely not authentic
every croissant I've tried in Paris was so incredibly good, even from local bakery around the corner. I still think of it every day
gotdamnit, where was this video, BEFORE the Olympics.
Outstanding work as usual. I would like to watch a raclette party done by you. Keep up the good job.
I think the American palet prefers crispier crunchier outer layer than the French palate
and more sugar, lots more sugar. we europeans dont want everything so damn sugary
@@OskaBc1Don’t the French prefer sweeter too?
@@OskaBc1speak for yourself, arsehole
@@EstellammaSS Not even close to US palet.
You put sugar in everything! , bread , sauces , salads sauces Even your coke has more sugar in it 😓
I don't think so. Almost Every bread is sof in USA. French bread and Baguettes cripsy crust.
They even may shapes in the dough with knife so the it's even crispier.
French food is very complex and diverse.
I wish i couldve recommended you the best croissant i found in paris, i went back in 2022 and its still one of the best food bites ive ever had in my life.
What's the name of the bakery ? I live in Paris and you got me curious
@0:11 I think maybe you used "Swan Song" wrong here, unless you meant to imply that bakery's only make croissants right before closing 😅
Yepp. Swan song means the very last action/deed done before death or sometimes retirement.
Originates from the belief that dying swans sing very beautifully just before passing. Which isn't true by the way.
Came here to say this lol I think he was aiming for yardstick or foundation.
I am in awe how you found so many french speaking english understandably
I sure do love a croissant! 🥐 It is soft, flaky, buttery, so good!
BTW, great video as always Josh.
Stunning review of the best of the best humble croissant. Give me a oneway ticket to Paris where I can die in heaven ❤
Your content are always so creative, never stop!
bot account, report
Thanks, Adriana!! 💜
In the French Spirit and grading tradition, you should have went with the old rule of "9/10" being the best possible score you can possibly get, and "deducted" a point on the new scale from there! 😂😂
Great video as always!
Joshua you have had an awesome opertunity. That must have been an awesome time for you.
Honestly, having lived abroad in many different countries it's hard to explain how good the stuff in France is. Even like a baguette. I've had authentic baguettes from French bakeries in London and other countries... they don't hit the same, as much as they try. Meanwhile you can get a godlike tradition baguette just round the corner of any street for like a buck fifty and it will blow your mind.
Booking my flight to Paris to try out all the bakeries Joshua tried!! I want to go through this experience myself
I’m surprised he didn’t go to New York to try croissants there😂
Anyways good vid Joshua I just miss you cooking in your kitchen ❤
Alex already crushed this vid series
Watching Adriana like proud children 🥹
JW as a teacher: "Wow! Perfect test! Every question was immaculate! Amazing! 93\100"
UNDER ONE HOUR GANG!!!
I'm French, and I have to say that Americans are truly the best specialists in French cuisine, and I'm being completely serious!
I miss him actually cooking
same. tired of the same video of him eating over and over.
God dem 18y man you old just joking 😅
An interesting concept. I might use the video if/when I go to Paris. Thank you.
I wish he gave the price
Joshua was in Paris and I missed it(
My favorite everyday croissant in Paris is the one from Boulangerie La Grand Alesia, but honestly, the best croissants require the best beurre and wheat and some of the best ones I have tasted were in Normandie (Rouen) and in Copenhagen - it was completely mindblowing.
Don't worry josh you will always be our favorite Croissant
I love everything baked. While croissants arent my favorite... I actually really want to try more croissants after watching this!
I wish i couldve recommended you the best croissant i found in paris, i went back in 2022 and its still one of the best food bites ive ever had in my life.
the best croissant you're eating depends on the context, your mood. The ones from la boulangerie les artisanes in Montrouge are so good
It really surprises me how some of those croissants has an "airy" crumb. I had a wrong belief that croissants have a "closed/compact" crumb...
Mindblowing!!!
Great video! We also should take in consideration prices. I bet the Ritz croissant is amazing but the 2024 winner croissant only cost 1.50 euros, which is really a plus.
Great video but... that wasn't Michalak you showed :D He's not bald, that was one of his sous chefs or something. But yes their pretzel croissant is stunning. Regarding Du Pain et des Idées, they don't make the best croissant in Paris for sure, but they might make the best old school flan in Paris...
I was looking for this comment. He's a pretty famous chef on TV, so I noticed right away
As a huge croissant lover, this is my dream trip 😂🤤
Bring back the But Better and But Cheaper!! 😊
Merry Christmas
Joshua don't leave France without visiting and tasting Alsace specialties, it's an entire different world inside the world of French cuisine.
Did you try the "chausson aux pommes" or the "pain suisse" as you were in "La panifacture"? The chausson aux pommes is really, really remarkable. I wouldn't be surprised if it turned out as the best in town.