This new series you have going has such "viral" potential. Who doesn't love masters of their craft, sharing that with other masters within the same field, but different culture. Never stop with this series, for REAL!
This is already a thing on French UA-camrs. Louis-San is one of the largest one's. French (halfu) man, half Japanese. He brings french professionals directly to Japan and brings regular Japanese to France. Quite interesting and hilarious.
You can tell Ben over here is enjoying his time there and learning and taking in as much knowledge as possible, just like the old saying goes "活到老，学到老“, literally meaning "Living until old, learing until old". Great video!
@@koji8872 It doesn't, you're just used to English and not to French. rough 'uff' plough 'ow' through 'oo' hiccough 'up' cough 'off' thought 'aw' lough 'och' though 'oh'
the americans and the brits go out of their way to be nice to you upfront while when you turn away talk sh behind your back or in the best case its just empty words the french italian and spanish will tell you straight to your face and if they like you they treat you like family thats why the misconception i prefer the "latin" way i dont really appreciate backstabbin
Martial and Ben both have 30 years of experience and they seem to be on the same page for a lot of things. Amazing. Will never get sick of this series. Please keep it going!
I really enjoy this series of 2 bakers sharing their knowledge - baking has became their common “language” It is also interesting and joyful to see how they appreciate and celebrate the difference of their products
As someone who is Chinese-American, I’ve had Hong Kong style pastries more often throughout my life because how common it is in Southern California; the vast variety of delectable options in their menus is also something I am grateful for along with the fact that it is affordable, easy to purchase in bulk when snacks are needed for a road trip. However, with *genuine* French pastries, I’ve had rare but unforgettable experiences. This is how French baking sets it apart from the rest of the world, their standards have been well-maintained and I appreciate the integrity of their pastry guild for that. Of course, both cultures of baking serves different people and for different purposes…bakers from both cultures excel in their field and continue to provide their respective communities with bread we enjoy, I think that is something to be proud of for these bakers. Edit: Also, can we talk about Mexican pastries? I think that culture of baking is slept on pretty heavily here in the states, those bakers deserve more recognition from folks besides those that are ethnically Mexican. I especially enjoy the Concha as much as the Hong Kong “pineapple” bun for obvious reasons.
22:32 is so funny cause you can see em both shovin the rest of their eclairs in their mouths slowly as hes still explaining. they dont wanna be rude but it tastes so good LMFAO
The kouign-amann was my nemesis once at a local bakery. It was an awkward process to get what I wanted from the cashier. 😂 I regularly practiced saying it in case I ever came across it again. After 2 years I found another and was able to order it without issue 😂
You can see the left guys mouth watering the whole vid, but he can´t admit the truth, but at the end he just submits to the taste of french pastry, the best in the world.
its nice that you talk to both a lot but they dont speak the same language so they can only communicate trough you. i think it would be beneficial if you would translate to each other or hire a translator. i bet they would ve been interested in what the other says. you do for some words...
Comparing French and Chinese baked goods is almost like comparing apples and oranges: French baking tends to use a lot of butter and cream, with items having lots of flaky layers and crisp textures-and, as the beginning of the video points out, there is a lot of emphasis on professionalism, refinement and artistry in French baking. Chinese baked goods (at least the traditional ones) don’t have butter and might be steamed, with a softer texture, and it’s a more “pragmatic” style of baking. The name “kouign amann” _isn’t_ French-the words are Breton meaning “bread” (kouign) and “butter” (amann). Back in 2014, in Episode 7 “Pastry” as a “technical challenge,” the _Great British Bake-off_ had the contestants make kouign amann. _None_ of the contestants knew what they were. By the following year, bakeries in New York, San Francisco, and Washington, DC were making them-an interesting instance of a TV show starting a distinct culinary trend-and, probably, in this day and age, every contestant would know what they are. Martial Ribreau is very gracious in showing everyone around his bakery. Really, even though Aromaz Cake & Pastry is named in the description, I think the person being shown around deserves more than just being referred to in the description as “a Chinese baker”-he’s not just a nameless, non-descript “type.”
First, like with many thing, some are overpriced, some are cheap and some have a decent price. Second, it's more expensive to make (quality of ingredients and labour-intensive) than most type of pastries, especially Chinese pastries (which are cheaper and more in the style of ''peasant food'').
@@ethmasterrace4507 Plain croissant still requires a lot of butter to make, good flour and is labour intensive. Meat filled bun are made with the cheapest ingredients and can be made relatively quickly. Not so hard to understand lol.
Interesting fact: a lot of those pastry techniques that the French are credited with perfecting were commonly practiced in England 100-200 years earlier, but the English never gets credit for it. Thanks Max Miller!
Provide evidence to back that up because you're the only one I've ever heard that from, even my British Pastry Chef in Culinary School never said such a thing.
@@dylnfstr I learned the same things about it in culinary school as you did. I'm trying to find the video I watched about it so I can tell you what to search. It might not have been Max Miller, but another culinary history channel. He showed images of the historical documents that had the recipes on them. I don't believe things like this without some form of historical records as evidence.
@@dylnfstr to be specific, it was mostly about high level pie crust and puff pastry techniques. They were almost exclusively savoury. Mostly different types of meat pies. I'm not sure if you're aware of the Brits historical love of meat in pastry. Nothing to do with conventional breads.
@@dylnfstr the structure of the modern culinary school was invented by the French. Any chance that they may be padding their stats? I mean it's not like they've ever been accused of being egotistical and arrogant before...
Those who came to the Americas as adults and primarily live in the Chinatown communities tend not to need to learn English. They tend to come from humble backgrounds, start working immediately, and especially in the food space, their customers are also mainly Chinese.
Too busy working diligently, while mastering their profession, and raising their families within their local communities. People learn languages through immersion and practice. If you're not living within an environment, or lifestyle that allows you to be exposed to foreign languages and have the opportunity to use them, then you have no hope of learning to be adequately proficient in it. This goes for any other skill.
This new series you have going has such "viral" potential. Who doesn't love masters of their craft, sharing that with other masters within the same field, but different culture. Never stop with this series, for REAL!
This is already a thing on French UA-camrs. Louis-San is one of the largest one's. French (halfu) man, half Japanese. He brings french professionals directly to Japan and brings regular Japanese to France. Quite interesting and hilarious.
Virality potential
You can tell Ben over here is enjoying his time there and learning and taking in as much knowledge as possible, just like the old saying goes "活到老，学到老“, literally meaning "Living until old, learing until old". Great video!
omg?? you still exist 😭 i havent seen you comment in ages
@@aeriiseit’s not Justin Y bro,it’s a fan account
@@Dragoncam13 damn.. ur right
these cross cultural culinary exchanges are the best. thank you!
Love the interaction between both bakers ,you can really see their passion ❤
Agreed! Plus the mutual respect! :)
But you can tell they're both tired of eating their own goods lmao
the flies and the bees are paid actors lol
Toronto has had a wicked wasp problem the last few years.
It's really cool when professionals enjoy and learn from one another. Seeing other pros do things the way they do is inspiring.
6:46 The auto-captions showing "quason" every time the French pastry chef says "croissant" is ki11ing me lmao 🤣🤣🤣
French words are pronounced nothing like how they look
@@koji8872English too, tbh lol
@Elric509 it makes more sense than French but that's not saying much
@@koji8872 It doesn't, you're just used to English and not to French.
rough 'uff'
plough 'ow'
through 'oo'
hiccough 'up'
cough 'off'
thought 'aw'
lough 'och'
though 'oh'
@Ogilla agree to disagree
French people and French chefs usually get a bad rap for being rude, but this guy was a gentleman. maybe the French aren’t so bad at all.
It's because people think Paris = France, which isn't the case at all
French people are not rude, but most of the time try to be honest. For some culture or the word used sometime look rude. Also we like to argue.
the americans and the brits go out of their way to be nice to you upfront while when you turn away talk sh behind your back or in the best case its just empty words
the french italian and spanish will tell you straight to your face and if they like you they treat you like family
thats why the misconception
i prefer the "latin" way i dont really appreciate backstabbin
To be fair he is French-Canadian, not French lol
@@FUKEDGAR123he’s from Paris originally, but immigrated to Canada
Martial and Ben both have 30 years of experience and they seem to be on the same page for a lot of things. Amazing.
Will never get sick of this series. Please keep it going!
I really enjoy this series of 2 bakers sharing their knowledge - baking has became their common “language”
It is also interesting and joyful to see how they appreciate and celebrate the difference of their products
Whoever edited this was in the zone. Nicely done.
The good old switcharoo never fails
Those bees tells us the quality of the product ❤❤❤. Must say massive respect to the French Chef 😊
🐝: let me try, let me try
I love how the master Bakers just enjoyed each other's food so much
As someone who is Chinese-American, I’ve had Hong Kong style pastries more often throughout my life because how common it is in Southern California; the vast variety of delectable options in their menus is also something I am grateful for along with the fact that it is affordable, easy to purchase in bulk when snacks are needed for a road trip. However, with *genuine* French pastries, I’ve had rare but unforgettable experiences. This is how French baking sets it apart from the rest of the world, their standards have been well-maintained and I appreciate the integrity of their pastry guild for that.
Of course, both cultures of baking serves different people and for different purposes…bakers from both cultures excel in their field and continue to provide their respective communities with bread we enjoy, I think that is something to be proud of for these bakers.
Edit: Also, can we talk about Mexican pastries? I think that culture of baking is slept on pretty heavily here in the states, those bakers deserve more recognition from folks besides those that are ethnically Mexican. I especially enjoy the Concha as much as the Hong Kong “pineapple” bun for obvious reasons.
22:32 is so funny cause you can see em both shovin the rest of their eclairs in their mouths slowly as hes still explaining. they dont wanna be rude but it tastes so good LMFAO
I really like every exchange video on this channel so far.
Really entertaining.😊👍
I see the views declined but this is the original purpose of this channel if you are an OG. Keep it up!
The kouign-amann was my nemesis once at a local bakery. It was an awkward process to get what I wanted from the cashier. 😂 I regularly practiced saying it in case I ever came across it again. After 2 years I found another and was able to order it without issue 😂
I think a lot of Chinese people will say its too fatty or too sweet but hes being very respectful here lol
Loving the series so far!
You can see the left guys mouth watering the whole vid, but he can´t admit the truth, but at the end he just submits to the taste of french pastry, the best in the world.
“也不是很甜” 'not so sweat'is the biggest praise in chinese to Pastries
0:34 I like how he just gave up and didn't even try to pronounce the "Profiteroles" 🤣
The bees are so funny. Like I thought they were flies but no they're attracted to the sweetness of the pastries. That's how you know they're good
the bees are enjoying the pastries as well
I would’ve gone crazy if I sat there with those bees close to me!!😊
That aint no bee that a wasp
@@djmidori that implies quality ingredients
@@rich9536 wasps are more aggressive. these bees are so chill
@@djmidori Wasps in western/central europe are only aggressive in the atumn when they are desperate. But of course they are more aggressive than bees.
I was smiling the entire time watching this amazing exchange.
I really like this new series you guys are having.
Seeing all those delicious baked goods make me want to come there just for that. Great job Chef Martial!
That was so much fun to watch - thank you!
THESE SERIOUS ARE SO ADDICTING better than reaction videos
Everybody's had a piece is wild
Ohhh I LOVE Kouign-amann... my favourite Viennoiserie!!!
Really enjoying this series
East meets West cultural exchange is the most wholesome.
That bee was having a pastry feast!
Great series
it is absolutely time to make a greek, turkish, arab chef try yeero,shawarma,doner. i promise you it will make the most views eaaasy
Enjoy your videos , respect ❤
bees: dawg lemme have a taste too
love the cross of cultures!
More with Martial, please!
Very nice authentic honest content keep it up!
Nice, now do Chinese noodle chef / Italian pasta chef
Just did that video a few months ago! ua-cam.com/video/l-QyfCsz_0c/v-deo.htmlsi=kEF9WGJgRwKnpvL7
Oh man! you have'nt seen those!! You're in for a ride!!
Thanks to your channel my bread making has kicked off with all the tips I'm getting!
All the yellow jackets I can't 💀
That bee has an acquired taste!
I much more enjoy these culture sharing videos. I think you get both click factor and legitimate heartwarming educational videos.
even the bees wanted a taste
the main issue of foreign bakery is the quality of corn and other ingredient. In Australia, everything was bad because the australia corn was awful
and the next month, a chinese version of Bastille opens up, using same techniques etc :D
This stuff wholesome and enriching, Idk but this reminded me the scene from ratatouile when that character conects with his childhood 👍👍👍
That Kim K diss was crazy 💀💀🤣
Love a good French pastry ❤
P.S. Not the Kardashians catching strays
You guys need to bring some fly swatters with you during your next outdoor shoot 😂
« Everybody had a piece » 😂
This is like comparing a go kart racer to F1
its nice that you talk to both a lot but they dont speak the same language so they can only communicate trough you. i think it would be beneficial if you would translate to each other or hire a translator. i bet they would ve been interested in what the other says. you do for some words...
It is highly likely in between the video cuts that are convenient for the audience, that they translated for the other chef...
you should take French baker to try 85 degree bakery
What's so special? Layered butterrrrrr
Everyone has had a piece.🤣🤣🤣🤣
Oh man. I never would have compared the creme brulee to that tofu dessert. It DOES have similar flavors.
I’m Chinese Australian and my grandma(full Chinese) makes such good food
honestly a really cool cross cultural food video
W translater
Anyone else notice the bee landing on their food
Great video
the two of them speak 1 language: Bread
Love from india ❤❤❤
The wasps flying around on the food is so anxiety inducing.
at least they're cleaner then flies ;D
So yummy and sweet, bee certified appoval.
Now I'm hungry...
The wasps had a field day.
what is the shop name because when im older i might go to europe
More butter, more sugar in western baking.
the bees were distracting as hell
I think chinese ancient dont do bread but pao😊❤
How come no fresh baquette
Dude, am I hearing idiomatic French pronunciation from you? Cool.
next time put a bowl of sugar water on the ground to draw them away
hi
first im ur biggest fan
Comparing French and Chinese baked goods is almost like comparing apples and oranges: French baking tends to use a lot of butter and cream, with items having lots of flaky layers and crisp textures-and, as the beginning of the video points out, there is a lot of emphasis on professionalism, refinement and artistry in French baking. Chinese baked goods (at least the traditional ones) don’t have butter and might be steamed, with a softer texture, and it’s a more “pragmatic” style of baking.
The name “kouign amann” _isn’t_ French-the words are Breton meaning “bread” (kouign) and “butter” (amann). Back in 2014, in Episode 7 “Pastry” as a “technical challenge,” the _Great British Bake-off_ had the contestants make kouign amann. _None_ of the contestants knew what they were. By the following year, bakeries in New York, San Francisco, and Washington, DC were making them-an interesting instance of a TV show starting a distinct culinary trend-and, probably, in this day and age, every contestant would know what they are.
Martial Ribreau is very gracious in showing everyone around his bakery. Really, even though Aromaz Cake & Pastry is named in the description, I think the person being shown around deserves more than just being referred to in the description as “a Chinese baker”-he’s not just a nameless, non-descript “type.”
I am chinese!
Congratulations!
Hi Chinese, I'm dad!
I wish all race relations were like this ❤
W video
Im so sad you cut the pain au raisin...
Mans never had french pastry? Did he time travel from cultural revolution china in the 60s to present day?
They mean real french
Macarons are not the same as macaroons
Calling it pain au chocolat in Canada? Mais, non. C'est une chocolatine.
chinese guy didnt know how to eat them and was destroying them infront of the french guy 😂😂😂the guy destroyed them 😂
THE FRENCH WERE TOUGHT TO COOK BY THE ITALIANS
They're good, but they're overpriced.... I've seen some patisseries sell a single croissant for $4-5 each.. helll nahhhh give me the costco pack.
In France, it's usually 1.5€ for a croissant
First, like with many thing, some are overpriced, some are cheap and some have a decent price. Second, it's more expensive to make (quality of ingredients and labour-intensive) than most type of pastries, especially Chinese pastries (which are cheaper and more in the style of ''peasant food'').
@@Ogilla How can one justify paying more for a plain croissant than a meat filled bun?
@@ethmasterrace4507 Plain croissant still requires a lot of butter to make, good flour and is labour intensive.
Meat filled bun are made with the cheapest ingredients and can be made relatively quickly.
Not so hard to understand lol.
Gotta leave the stats tex up a bit longer head r
To rewind to see the joke😂😂
Interesting fact: a lot of those pastry techniques that the French are credited with perfecting were commonly practiced in England 100-200 years earlier, but the English never gets credit for it.
Thanks Max Miller!
Provide evidence to back that up because you're the only one I've ever heard that from, even my British Pastry Chef in Culinary School never said such a thing.
@ I provided exactly as much evidence as the content creator did when he said the French were first.
@@dylnfstr I learned the same things about it in culinary school as you did.
I'm trying to find the video I watched about it so I can tell you what to search. It might not have been Max Miller, but another culinary history channel. He showed images of the historical documents that had the recipes on them. I don't believe things like this without some form of historical records as evidence.
@@dylnfstr to be specific, it was mostly about high level pie crust and puff pastry techniques.
They were almost exclusively savoury. Mostly different types of meat pies.
I'm not sure if you're aware of the Brits historical love of meat in pastry.
Nothing to do with conventional breads.
@@dylnfstr the structure of the modern culinary school was invented by the French.
Any chance that they may be padding their stats?
I mean it's not like they've ever been accused of being egotistical and arrogant before...
Chinese baker has lived in Canada for 20 years and doesnt speak a word of English?
Lol that's what you get out of this wholesome video?
Totally different language and he basically runs the bakery all by himself
Those who came to the Americas as adults and primarily live in the Chinatown communities tend not to need to learn English. They tend to come from humble backgrounds, start working immediately, and especially in the food space, their customers are also mainly Chinese.
Canada is a Cultural Mosaic, not a melting pot.
Too busy working diligently, while mastering their profession, and raising their families within their local communities.
People learn languages through immersion and practice.
If you're not living within an environment, or lifestyle that allows you to be exposed to foreign languages and have the opportunity to use them, then you have no hope of learning to be adequately proficient in it.
This goes for any other skill.
Macaroons suck.
Ntm
8th comment