Eva Longoria: Searching for France (2026) s01e01 Episode Script
Paris
♪♪
-There's something
about this place.
It's big, it's messy,
it's old, it's new.
It's a million pieces
that somehow create something
that's magical and majestic.
1,000 feet high
when it was built,
this tower was the tallest
in the world
and an instant sensation.
Daringly modern
and yet so elegant,
it embodies the city
it soars over.
No matter how many times
I do this,
it's still the greatest thrill
in the world.
♪♪
Paris,
I can't get enough of you.
♪♪
I'm Eva Longoria,
and I'm a serious Francophile.
[ In French ] Sante.
Over the past 20 years,
my career as an actor
has brought me to France
time and again.
It's my home away from home.
But those trips were more
about work
than [in French] joie de vivre.
-[ Cheering ]
Now I want something deeper.
This is going to be
an adventure.
So I'm setting out
to really experience France
-This is Cabernet Sauvignon.
-[ Gasps ] That's my favorite.
to savor
it's world celebrated cuisine
and explore the country's
rich history.
-Vive la France! [ Laughs ]
The city of light,
Paris is renowned not only
for its graceful buildings
and romantic bridges,
but also for its revolutions
and dangerous ideas.
This avant garde spirit
runs through Parisian culture
and, of course, food.
Wow.
Influencing not just France,
but the whole world
-[ Speaking French ]
creating a legacy of classic
after classic after classic.
I think I'm going to lick
this off the plate.
And lately, a new food scene
is sweeping the city,
led by a fresh wave
of culinary giants.
-Now we have people who can
express their double identity.
-But some Parisian
cooking traditions
Oh.
Are just too good to change.
[ Gasps ]
Butter.
More? Oh, my God.
Truckloads of butter.
It's too much.
-Yes.
-[ Laughs ]
♪♪
♪♪
♪♪
♪♪
Bonjour. [ Speaking French ]
-[ Woman speaking indistinctly ]
Thank you.
Ah.
In Paris,
one of the greatest pleasures
is picking up
your morning baguette.
It is a full sensory experience
from the smell, to the color,
to the crunch, to the warmth,
and of course, to the taste.
Now, the French
don't normally eat on the go,
but for this
they make an exception.
♪♪
Sitting at the crossroads
of northern France,
Paris is divided
by its artery --
the Seine River,
where I'm starting my adventure.
Hello.
-Hello.
-Lindsey. Nice to meet you.
-So nice to meet you.
-Another fellow American
here in Paris.
-Yeah.
-Lindsey Tramuta has swapped
Philadelphia for Paris
and writes about the people
and ideas that shaped this city.
I'm so happy to be back in
Paris, especially for the food.
-Oh, I bet.
I mean,
everything comes together here.
-Yeah.
-The baguette in your hand.
-Yeah.
-The flour
might be coming from Normandy.
And anything you would
want to pair with that --
-butter.
-Oh.
-Brittany.
-Yes.
-If you wanted champagne
to go with your breakfast,
which you might,
100 miles east from here.
-But, you know, I feel like
there's a stereotype about
Parisians.
You know?
-Which one?
There are -- [ Laughs ]
There are many.
What you might be hinting at
is this sort of confidence
that comes across as arrogant.
-From the Parisians. Yeah.
-Yeah.
But a thing
that I appreciate so much here
is that everyone cares.
They care about
their appearance,
the way that they're
put together.
They care about food,
they care about aesthetics.
But that pride
-Can be misinterpreted.
-Exactly.
-I'd be proud of inventing
the baguette.
-[ Laughs ]
-Wouldn't you?
-Yeah. And all the other things
that we get here.
-And champagne.
-Totally.
And I think that they need
to be experienced all together.
-And shared.
-And shared around the table.
-Exactly. I like eating
with French people.
[ Both laugh ]
♪♪
Parisians have taken
this pride in what they do
to the next level,
elevating the whole
dining experience
into culinary theater.
I love this hotel.
-Yeah. It's so gorgeous.
♪♪
-And the restaurant that does
this better than anywhere
is Le Meurice
the fine dining vision
of legendary chef Alain Ducasse.
♪♪
[ Gasps, speaks French ]
-[ Speaking French ]
-Hello.
-Hello again.
-A master of the Parisian art
of the table,
Alain Ducasse has accumulated
an astonishing
21 Michelin stars
over his career.
[ In English ] In this room
A glutton and food obsessive
said to have eaten
six dozen oysters at a time,
it was King Louis XIV who
introduced the art of the table
to his palace in Versailles
in the 17th century.
He enjoyed elaborate
dining rituals,
creating the concept
of haute cuisine
which Paris is still famed for,
all while showcasing
French power to the world.
-It's not their fault,
it's just Versailles.
-Yeah.
-To honor Versailles,
executive chef Amaury Bouhours
is serving Louis XIV's favorite
Brittany oysters,
dressed with rhubarb
four ways --
a rhubarb tofu,
a tart salad,
a delicate gel,
and a frozen granita.
But where the king had 72
in one sitting, we just get one.
-Wow.
-Merci.
-Voila.
-Unbelievable. Oh, my gosh.
[ Gasps ]
-But what an oyster.
-Beautiful.
-Enjoy, and bon appetit.
-Merci, chef.
-Mmm.
Wow.
This is elegant.
-Extraordinary.
-Mm-hmm.
-Yeah. There's so many
different textures.
It's crunchy. It's smooth.
-I would sleep in these.
-[ Laughs ]
-We have beautiful
white asparagus.
-Merci.
Next, delicate asparagus spears
are balanced
with salty seaweed
Mmm.
I love it.
-Oh, merci.
-followed
by a smoky grilled veal
with a fresh vegetable sauce.
Oh, my gosh.
This is so tender.
[ Eva gasps ]
Well, we didn't say it.
[ Laughs ]
This is what I feel people
think French fine dining is,
is this room, this menu,
this table.
It ends up being
an unforgettable experience.
-Well, I can't imagine
starting my Paris journey
with anyone better.
Chef Ducasse, merci beaucoup.
[ Speaking French ]
♪♪
-Hello. Bonjour.
-Bonjour. [ Chuckles ]
[ Conversing in French ]
-Northeast of the elegant
boulevards of central Paris,
the former hilltop village
of Belleville
stands apart with its high rises
and narrow streets.
♪♪
This neighborhood played
a key part
in the Paris Commune of 1871,
a workers' rebellion against
the authoritarian government,
leaving an enduring legacy
of defiance.
♪♪
This is a part of Paris
I have never been.
-It's normal.
It's not very touristic.
-Edith de Belleville
is an author and expert
in Parisian
democratic café culture,
born and raised here,
as you might have guessed
from her name.
-We have an archetype
of someone
who lives from Belleville
or east of Paris
that we call Tete Parisian.
Have you heard about it?
-A Tete? No.
- A Tete. It's kid
from the street, you know.
A bit like "Oliver Twist",
the kid who lives
in the poor neighborhood,
working class, cheeky, smart.
And that's the kind of Tete.
-The streets of Belleville
are lined with cafes
where people snack
on the original
grilled cheese sandwich,
the famous croque monsieur.
-How would you translate
in English,
French gentleman?
-Croque monsieur,
a country gentleman.
-That's it.
-[ Laughs ]
The croque monsieur first
appeared in the cafes of Paris
around 1910
and was an instant hit.
Made from simple white bread
layered with bechamel sauce,
ham, and Gruyere cheese
and then grilled.
It's a quick and delicious
bite for working Parisians.
[ Gasps ]
-[ Speaks French ]
-Oh, it comes with French fries?
-Yeah.
-Alright, let me try it.
Mm.
This is so good.
-Yeah.
If you put an egg on the top
it's called croque madame.
-Oh, yes, I've seen that
sometimes on a menu.
[ Laughs ]
-In Belleville,
14% which is a lot.
-That's high
for a neighborhood?
-Yes. Yes. Of course.
People, for them,
it's very important to keep it.
Otherwise, well,
the working class people
will go in the suburbs.
-Yeah.
-That's the --
-So they would move the poor --
the poorer people out.
-That's why I have the spirit.
Belleville, it's hashtag
"fight for your rights".
-Mm. I think everybody
from France is rebellious.
-You think so?
-Well I was married to one.
-Ah, yes, it's true.
-[ Laughs ]
♪♪
-The Tete spirit
and cheaper rents
have brought waves
of migration to Belleville,
creating a rich melting pot
of cultures and cuisines
all co-existing
among these winding streets.
Allowing for a new generation
of people and ideas to flourish.
-Julien.
-Hi, Eva.
-How are you?
-Welcome to Belleville.
-Thank you.
Restaurant consultant
and Belleville local,
Julien Do Le Pham, is at the
forefront of this revolution.
-What I love about Belleville
is that there's a sense
of diversity
that you don't find
in other parts of Paris.
People share the same schools,
the same supermarkets.
-And the same foods.
-Yeah, the food spots, like
Why the food is so good
in Belleville
is because they are made
for the communities
living in Belleville.
-Mm. Oh, my god.
Now I'm really excited
to eat here. [ Laughs ]
-Julien is introducing me
to one of his neighborhood's
hippest eateries.
-There you go.
-This is it? Cheval d'Or.
-Yeah.
-Oh, my gosh.
This isn't what I expected.
-It used to be, like, a Chinese
restaurant in the '80s.
And they kept the name.
-Is this the original sign?
-Yes, but now it's owned
by the team
I'm going to introduce you to.
-Yeah.
Now I'm intrigued.
Cheval d'Or's vintage
'80s entrance
hides a sleek, modern interior
where chef Hanz Gueco
is transforming
traditional Parisian fare.
Hanz. How are you?
Good to meet you.
-Nice to meet you.
Where are you from?
-I was born
in the Philippines,
but I grew up in Australia.
-Oh, my gosh.
What are we making today?
What are you making today?
-We're making a take
on a croque madame.
-Okay. So it has an egg.
-It has an egg.
And then we fill it
with prawn toast.
So it's like
a Chinese shrimp toast.
-I love prawn toast.
By the way,
I thought it was a croque madame
because the egg was a boob.
-Oh, well,
then there would be two.
Two eggs.
-Right? [ Laughs ]
What do you start with?
-So first we're gonna
make a prawn mousse.
So we're gonna fill the blender
up with peeled prawns,
and then we add some egg whites,
sugar, salt,
and some sesame oil.
[ Blender whirring ]
Okay.
-That's it?
-That's it.
-Oh, my God,
it already smells good,
and it's raw.
Where did the idea
for this version
of a croque madame come from?
-With my family,
every Sunday we'd go to dim sum
and I'd have
the Chinese shrimp toast.
And when we opened here,
I thought croque madame
is very similar.
-Yeah
-So it's just, like, a way to,
like, to bridge the gap
between the different cultures.
-The different cultures.
-So next we're going
to just pan fry this
and then we're going to pop it
in the oven.
Alright. Why don't you guys
have a seat, and I'll bring it
right over.
-Okay. Hanz, do you have
any wine in this joint?
-Absolutely.
-[ Eva laughs ]
♪♪
-Are any of the team
from France?
-No.
No one is French in the team.
But to me, it's the dream team.
-Yeah.
-You have Cris and Luis
from Cape Verde.
-Cape Verde? Yeah.
-You have Hanz from Australia,
but grew up
with the Filipino heritage.
You have Nadim,
who's from Palestinian parents.
Having this team of people
coming from elsewhere
also says a lot about Paris,
especially in Belleville.
-Yeah.
-Because Belleville
allows you that freedom,
I think, to be yourself
and to express yourself
through your identity.
-Right.
Hanz is finishing
our croque madame,
topping it with
the traditional egg
in an Asian-inspired
reimagining
of the Parisian café classic
I tried earlier.
Oh, wow.
-The famous prawn toast.
-I'm so excited.
This is my first croque madame.
♪♪
[ Eva laughs ]
Oh, my God. That is so
So good.
Mmm. I love how playful this is.
And I like the story it tells.
Taking such a traditional
iconic plate
and then putting a twist on it
that is not dishonoring
its roots.
-Yes.
You see this dish is like a mix
of Chinese culinary heritage
and a classic
of French café bistro.
Now we have people who can
express their double identity
because they are kids
of immigrants.
-It's sincere and authentic.
-It is.
-It feels like
the whole experience,
from the staff to the menu
to the aesthetic,
is so representative
of what Paris eating is today
and the future of it.
-Yes, this is what I want
for my kids,
to eat in places like that.
I hope they represent
the present and the future.
That's what's beautiful
with mixing things.
♪♪
-I can't help feeling the
flavor of rebellion lives on,
as this new generation of chefs
lead the charge to revolutionize
classic Parisian cuisine.
♪♪
♪♪
-So this is a first for me.
I am meeting someone
at a cemetery in Paris.
♪♪
Just down the hill
from Belleville,
Pere-Lachaise is the world's
most visited cemetery.
It's the final resting place
for luminaries like Chopin,
Edith Piaf, and Jim Morrison,
as well as a hero
of Parisian gastronomy.
Bonjour.
-Bonjour, ca va?
[ Speaking French ]
-Food writer Marie-Laure Fréchet
is taking me
to meet the champion of Paris'
most beloved ingredient.
♪♪
-Voila!
-Oh, there's little potatoes.
People visit him?
-Yeah. Just to say thank you.
-Why is he called
the king of potatoes?
Mm-hmm.
In the late 18th century,
war and bad harvests led to
famine on the streets of Paris.
Parmentier, a pharmacist,
knowing the potato
was an easy-to-grow food,
confronted this French mistrust.
Potato parties.
-Yes.
-So he was like
a potato influencer.
-Oh, that's right. That's it.
-[ Eva laughs ]
If he had an Instagram page
-Exactly.
-he'd have a lot
of followers.
♪♪
As Parmentier's campaign
took hold,
women would sell fried potatoes
under the bridges of the Seine,
creating a gift to the world --
French fries.
But while this humble tuber
started as fuel for the poor,
before long, it found its way
into Paris' finest restaurants.
-Service.
♪♪
-Maxim's has always been popular
with well-heeled Parisians,
so where better to learn
how to transform
the simple spud into a delicacy?
[ Conversing in French ]
Okay.
Starting with potatoes
boiled in their skins
to retain the flavor,
chef Laura Palffy is making
the sophisticated cousin
of our more homely
mashed potatoes.
Oh.
Okay.
I need to work up
an appetite.
[ Straining ] Oh, my God.
Now I'm not as strong.
Okay.
Work out complete.
Laura whisks the cooked potato
into a pan of hot milk
before revealing
the guilty secret
to the perfect pomme purée.
[ Gasps ]
Oh, my God.
It's too much.
-Yes.
-[ Laughs ]
That's over a pound
of butter.
This is not your mom's
typical recipe.
Oh, okay.
It's taking everything out of me
not to lick this whisk.
My patience will be rewarded
because Laura's not done yet.
She's making another classic --
gratin dauphinois.
There's no butter,
but don't worry,
there's plenty of milk, cream,
and Comté cheese.
♪♪
Bon soir.
-[ Speaking French ]
-Oh, my gosh.
-Mashed potatoes le purée.
-Merci beaucoup.
Look at that.
-Yes. It's so silky looking.
Mmm.
-How is the purée?
-It's heavenly.
It's like heaven in your mouth.
-That is just
-Mmm.
You can taste the butter
but also the cream, the milk.
-And we can feel
the taste of the potato.
-And the texture of the potato,
even though
it's so pureed and fine.
Oh, my God, I think I'm gonna
lick this off the plate.
Alright. Let me try the gratin.
Mmm.
Oh my God.
-Do you like it?
-Wow.
The potatoes are very soft.
-Yeah.
-This is amazing.
Parmentier would be proud.
-Really, yeah.
-The crazy thing is,
these are just the sides.
But they're the star
of the show.
-Yeah.
♪♪
♪♪
-I think it's fair to say
that one 18th century pharmacist
changed the course
of culinary history.
Merci beaucoup, Parmentier.
♪♪
♪♪
♪♪
-Bonjour.
-Bonjour.
-[ Speaking French ]
How are you?
-Good.
-You're, like, the most exciting
chef in France right now.
-I don't know,
but I just try my best.
[ Both laugh ]
-At just 33,
home grown Parisian chef
Mory Sacko has already won
a Michelin star
and is a star
due to his trailblazing cuisine
that reflects the different
cultures he grew up with.
Where did you bring me?
-[ In English ]
-Just north of the Louvre,
this Japanese quarter
might be small,
but it's had a big influence
on Mory.
How do you say the name?
Does it mean something
in Japanese?
So, after you.
-Thank you so much.
-Mory is taking me to his
favorite Japanese restaurant
to taste the deep, savory ramen
that shaped his own cooking.
And buy a meal.
♪♪
-[ Speaking French ]
-Look at this. Oh, my God.
Wow. This doesn't taste
like a fish broth.
It tastes way more complex.
-because --
-Familiar?
Yeah, this is a life-changing
bowl of ramen.
-Yes,
the life-changing ramen.
♪♪
-This transformative discovery
led to the creation
of Mory's own restaurant,
Mosuke,
which celebrates his love
for Japan
and his French
and African heritage.
I have to say,
I don't think I've been
in such a clean kitchen before.
-[ Both laugh ]
-Ah, okay.
Oh.
-Yes.
-Of course.
Mom, help.
Has she tasted
this dish here before?
-I love it. Leave it to our moms
to keep us grounded.
Okay, what do we begin?
Oh.
Well, this is the French part.
Lots of butter.
-Yes.
-Oh.
A spa day for the beef.
-[ Laughs ]
-So how long does the beef
take a bath in this?
Wait. 5 or 10 days?
-Yes.
-Well, it's going to be a minute
before we eat, you guys.
[ Both laugh ]
Yeah.
Yeah, you gotta make sure
it's all covered.
Alright. [ Speaks French ]
-[ Speaking French ]
[ In English ]
-Okay.
[ Sizzling ]
Classic West African mafé
features chili,
peanut paste, and beef broth.
Ah, smells so good.
-Yes, it starts to smell.
-But Mory's version adds
soy sauce and Japanese miso.
I'm thinking that that's
the part your mom doesn't like.
This is the Japanese part.
We're leaving West Africa.
We've entered Japan.
After ten days
bathing in butter
Ooh, that's so pretty.
Mory sears slices of the beef
fillet on a Japanese grill.
Oh, more butter.
But why wouldn't you put
the butter on the meat?
Yeah.
The finished dish comes together
with a perfect square of beef
on a bed of mafé sauce
and a crushed peanut garnish.
This has to be the most
beautiful plate I've ever seen.
It's like an art piece.
I don't even want to dig
into it.
It's perfectly cooked.
My goodness.
Mmm.
Wow.
This is so beautiful.
-Thank you.
-Everything tastes smoky,
but not like barbecue smoky.
Mmm. Wow.
Mory's Japanese take
on his mom's mafé sauce
adds a deep, savory layer
to the beef.
Mmm.
Yeah. So much creativity
comes out of Paris.
The fashion and, of course,
the filmmaking,
and, of course, the gastronomy.
But you are the perfect example
of creativity
in gastronomy for Paris.
-Thank you. Really.
-I mean
[ Muffled ] This is insane.
♪♪
♪♪
♪♪
-There's something about Paris
that has called out
across the pond
to us Americans for centuries.
Whether it's for education,
adventure, a job, safety, love,
many generations of us
have followed our hearts
and made our way
to the banks of the Seine.
-Hi! [ Shouts happily ]
-Like my friend,
pop star Christina Milian,
who was drawn here
by the love of a Frenchman.
-Don't you love it
when we're here together?
-I love when we're here
together.
And we always catch up
whenever I'm in town.
We're so loud.
We're so American.
-Yes, that is definitely
American.
I brought some little snacks.
Oh, these are chouquettes.
-Is it sweet, or?
-It's sweet.
-Yeah?
Anything you like, I like.
-Yes. These are really fresh.
They're light, fluffy.
It's nice because it's like
you get the pop of sugar on top,
but they're really good
with a little coffee or tea
or something.
-Oh, my God, I love this.
This view is beautiful.
-I know.
Now I know why you live here.
-I mean, wherever you are,
there's something about it
that's so rich in culture.
-Yeah. The pace of life
is different,
especially for eating.
Like, people stop,
enjoy meals here.
Do you find that's
how it's been for you?
-Oh, absolutely.
I think that's what helped
make that choice.
-Yeah.
-I looked around
and people every age
you can think of
-Are out and about.
-were talking at the table,
people passing the food
over to each other.
-I love that, too,
about the multi-generations
in a restaurant --
you can have a baby,
a baby in a bar,
and grandma can be there
with you.
Like, it's a culture that really
includes the whole family
all the time.
-Uh-huh.
♪♪
-By making Paris her home,
Christina is following in
the footsteps of generations
of Americans, many of whom
settled in Montparnasse
on the Left Bank.
In the 1920's, this more
affordable side of the city
became a magnet for expats,
artists, and writers
who would meet
at brasseries like La Coupole
for artistic exchanges
and wild parties.
♪♪
♪♪
-Hello.
-Ah. Bonjour.
-Bonjour. Enchanté.
-[ Speaking French ]
-Brian Bouillon-Baker,
a writer,
is the son of dancer
Josephine Baker,
who fled poverty and segregation
in the U.S.
to become one of Paris'
most beloved icons,
and a personal hero of mine.
-La Coupole has been created
in 1927.
-So around the time
your mother arrived?
-My mother arrived in 1925,
and she was here
for the opening.
-[ Gasps ]
-Then she was
a regular customer.
-So once she arrived
in France,
she never went home?
-No.
-[ Gasps ]
She fell in love with Paris.
-And Paris fell in love
with her.
♪♪
-The young Josephine
was an overnight sensation
with her daring dance shows.
Soon she became the darling
of the artistic circles
on the Left Bank.
-Of course she was
friends with Frida Kahlo.
They were the cool people.
They were the artists,
the poets, the writers.
Picasso.
Hemingway.
♪♪
-Merci.
-Brian has ordered a couple
of Parisian brasserie classics,
steak tartare
-That's soup.
-Ooh, merci beaucoup.
and a steaming bowl
of French onion soup.
Mmm.
Wow. I'm a big fan
of French onion soup.
But this one
is [in Spanish] espectacular.
-So Montparnasse
is, like, the place to be.
But then what does your mom do,
once the second World War
starts?
-She proposed herself
to be a spy.
-A spy?
-For French intelligence.
-Wow. I want to be this woman.
-She say it was a duty.
-It's a duty for France.
-Yes, and for the world.
-Josephine Baker's ideals
took her from spying for France
against the Nazis to defending
civil rights in her homeland,
even speaking
at the Lincoln Memorial
before Martin Luther King's
"I Have A Dream" speech.
-You are a united people
at last.
[ Cheers and applause ]
-And also adopting children
from around the world,
calling them her Rainbow Tribe.
-My mother was saying
-But to you,
she was just your mother.
-Yes.
-Your music. [ Laughs ]
I have to tell you, too,
that the government
had created a 20 cents.
-Oh, she's on a coin?
-Yes. It's this one
with her face here.
-[ Gasps ] Wow.
And how did you feel
when you saw?
-I felt like it's a major
tribute.
And she would have been proud
and moved.
Really moved. So keep it.
-Oh, I'm keeping it.
-Even if you --
-I'm stealing your 20 cents.
[ Laughs ]
♪♪
I have to say, I've been
so inspired by your mom.
-She was more a fighter.
-Yeah. [ Laughs ]
-[ In French ] Sante.
♪♪
♪♪
-I'm ending my Parisian
journey at a Left Bank landmark.
It's hard to believe
this Art Nouveau hotel,
with its graceful facade,
served as German
intelligence headquarters
during World War II.
Here in Paris,
there are very few hotels
that has a more layered history
than the Lutetia.
The best and worst of humanity
have passed through these doors.
♪♪
Hello.
-Bonjour, madame Longoria.
Welcome at the Mandarin Oriental
Lutetia, Paris.
-Thank you.
After nearly 30 years
of service at the Lutetia,
Roman Coutillon Coute
knows all of its secrets.
I'm excited to learn
about the history.
Where are we going to start?
-We could start from here.
-Okay.
At the end of World War II,
the hotel opened its doors
to Jews
and other prisoners liberated
from the Nazi death camps.
How many people
did Lutetia receive?
Wow.
And more keys to the hotel's
tumultuous past
lie beneath our feet
where few get to go.
Wow, this is high security.
-Indeed.
-Oh, this is my favorite room
of the hotel.
-Yeah.
-Wow.
From the Nazis?
-From the Nazis. Yes.
-Oh.
When the Germans invaded Paris
in 1940,
they ransacked the city's
wine cellars.
But even though the Lutetia
was occupied
by the intelligence service,
the cellar's hidden treasures
survived undiscovered.
After the war,
the hotel and its fine wines
were bought by one of France's
leading champagne families.
-Oh. In America we say
[American accent] Taittinger.
-[ Chuckles ]
-[ French accent ] Taittinger
sounds much better.
-[ Both laugh ]
-A French name.
-He owned the hotel?
-Yep.
-Well, let's go put it on ice.
♪♪
To toast the Lutetia's
extraordinary past,
I'm honored to be sharing one
of their historic bottles
with my old Parisian friends,
Jordan, Thierry, and Jessica,
who I've known for 20 years.
Oh, hello.
-Champagne.
-I like it, but I like it cold,
cold, cold, like frozen.
-Yeah.
-Yeah, but normally,
the champagne
is not supposed to be drink
super cold, no?
-Not super cold.
Just perfect temperature,
eight degrees, seven degrees.
-Oh, my God, that's amazing.
-It's so good.
-Yeah.
-It's fruity.
-It's so good.
-It's also not that bubbly,
which I like.
-Yeah, no, they're really thin.
But you have more than me.
-I know.
-Hey. I'm jealous.
-[ Laughter ]
-To go with our bubbles,
we're having sole
with a champagne sauce
prepared tableside
with typical Parisian flair.
Is it this champagne?
-Yeah, exactly, exactly.
-Oh, my gosh.
-Oh, wow.
-Voila!
-Wow. Amazing.
I taste all the fruit
of the champagne.
What do you think about
Parisians
having a bad rap in France?
They go, "Ugh, Parisians."
-Yeah, I mean [ Laughs ]
-Be honest.
-Yeah. No. That's true.
We are a little bit snobby.
But then it's, you know,
it's Paris. We love it.
Otherwise, Paris is not Paris
if there's not Parisians.
-Okay, well, I'm so happy
that I got to share a meal
with my favorite Parisians.
Sante.
-[ All ] Sante.
♪♪
-Paris is a unique, beautiful,
rowdy, rebellious city.
It has seen the worst of times
and the best of times,
and it still shines as
a beacon of light for all of us.
It's a city
that never stands still,
embracing new influences
and striving for brilliance,
leaving me, once again,
with wonderful memories.
After all,
we'll always have Paris.
♪♪
-There's something
about this place.
It's big, it's messy,
it's old, it's new.
It's a million pieces
that somehow create something
that's magical and majestic.
1,000 feet high
when it was built,
this tower was the tallest
in the world
and an instant sensation.
Daringly modern
and yet so elegant,
it embodies the city
it soars over.
No matter how many times
I do this,
it's still the greatest thrill
in the world.
♪♪
Paris,
I can't get enough of you.
♪♪
I'm Eva Longoria,
and I'm a serious Francophile.
[ In French ] Sante.
Over the past 20 years,
my career as an actor
has brought me to France
time and again.
It's my home away from home.
But those trips were more
about work
than [in French] joie de vivre.
-[ Cheering ]
Now I want something deeper.
This is going to be
an adventure.
So I'm setting out
to really experience France
-This is Cabernet Sauvignon.
-[ Gasps ] That's my favorite.
to savor
it's world celebrated cuisine
and explore the country's
rich history.
-Vive la France! [ Laughs ]
The city of light,
Paris is renowned not only
for its graceful buildings
and romantic bridges,
but also for its revolutions
and dangerous ideas.
This avant garde spirit
runs through Parisian culture
and, of course, food.
Wow.
Influencing not just France,
but the whole world
-[ Speaking French ]
creating a legacy of classic
after classic after classic.
I think I'm going to lick
this off the plate.
And lately, a new food scene
is sweeping the city,
led by a fresh wave
of culinary giants.
-Now we have people who can
express their double identity.
-But some Parisian
cooking traditions
Oh.
Are just too good to change.
[ Gasps ]
Butter.
More? Oh, my God.
Truckloads of butter.
It's too much.
-Yes.
-[ Laughs ]
♪♪
♪♪
♪♪
♪♪
Bonjour. [ Speaking French ]
-[ Woman speaking indistinctly ]
Thank you.
Ah.
In Paris,
one of the greatest pleasures
is picking up
your morning baguette.
It is a full sensory experience
from the smell, to the color,
to the crunch, to the warmth,
and of course, to the taste.
Now, the French
don't normally eat on the go,
but for this
they make an exception.
♪♪
Sitting at the crossroads
of northern France,
Paris is divided
by its artery --
the Seine River,
where I'm starting my adventure.
Hello.
-Hello.
-Lindsey. Nice to meet you.
-So nice to meet you.
-Another fellow American
here in Paris.
-Yeah.
-Lindsey Tramuta has swapped
Philadelphia for Paris
and writes about the people
and ideas that shaped this city.
I'm so happy to be back in
Paris, especially for the food.
-Oh, I bet.
I mean,
everything comes together here.
-Yeah.
-The baguette in your hand.
-Yeah.
-The flour
might be coming from Normandy.
And anything you would
want to pair with that --
-butter.
-Oh.
-Brittany.
-Yes.
-If you wanted champagne
to go with your breakfast,
which you might,
100 miles east from here.
-But, you know, I feel like
there's a stereotype about
Parisians.
You know?
-Which one?
There are -- [ Laughs ]
There are many.
What you might be hinting at
is this sort of confidence
that comes across as arrogant.
-From the Parisians. Yeah.
-Yeah.
But a thing
that I appreciate so much here
is that everyone cares.
They care about
their appearance,
the way that they're
put together.
They care about food,
they care about aesthetics.
But that pride
-Can be misinterpreted.
-Exactly.
-I'd be proud of inventing
the baguette.
-[ Laughs ]
-Wouldn't you?
-Yeah. And all the other things
that we get here.
-And champagne.
-Totally.
And I think that they need
to be experienced all together.
-And shared.
-And shared around the table.
-Exactly. I like eating
with French people.
[ Both laugh ]
♪♪
Parisians have taken
this pride in what they do
to the next level,
elevating the whole
dining experience
into culinary theater.
I love this hotel.
-Yeah. It's so gorgeous.
♪♪
-And the restaurant that does
this better than anywhere
is Le Meurice
the fine dining vision
of legendary chef Alain Ducasse.
♪♪
[ Gasps, speaks French ]
-[ Speaking French ]
-Hello.
-Hello again.
-A master of the Parisian art
of the table,
Alain Ducasse has accumulated
an astonishing
21 Michelin stars
over his career.
[ In English ] In this room
A glutton and food obsessive
said to have eaten
six dozen oysters at a time,
it was King Louis XIV who
introduced the art of the table
to his palace in Versailles
in the 17th century.
He enjoyed elaborate
dining rituals,
creating the concept
of haute cuisine
which Paris is still famed for,
all while showcasing
French power to the world.
-It's not their fault,
it's just Versailles.
-Yeah.
-To honor Versailles,
executive chef Amaury Bouhours
is serving Louis XIV's favorite
Brittany oysters,
dressed with rhubarb
four ways --
a rhubarb tofu,
a tart salad,
a delicate gel,
and a frozen granita.
But where the king had 72
in one sitting, we just get one.
-Wow.
-Merci.
-Voila.
-Unbelievable. Oh, my gosh.
[ Gasps ]
-But what an oyster.
-Beautiful.
-Enjoy, and bon appetit.
-Merci, chef.
-Mmm.
Wow.
This is elegant.
-Extraordinary.
-Mm-hmm.
-Yeah. There's so many
different textures.
It's crunchy. It's smooth.
-I would sleep in these.
-[ Laughs ]
-We have beautiful
white asparagus.
-Merci.
Next, delicate asparagus spears
are balanced
with salty seaweed
Mmm.
I love it.
-Oh, merci.
-followed
by a smoky grilled veal
with a fresh vegetable sauce.
Oh, my gosh.
This is so tender.
[ Eva gasps ]
Well, we didn't say it.
[ Laughs ]
This is what I feel people
think French fine dining is,
is this room, this menu,
this table.
It ends up being
an unforgettable experience.
-Well, I can't imagine
starting my Paris journey
with anyone better.
Chef Ducasse, merci beaucoup.
[ Speaking French ]
♪♪
-Hello. Bonjour.
-Bonjour. [ Chuckles ]
[ Conversing in French ]
-Northeast of the elegant
boulevards of central Paris,
the former hilltop village
of Belleville
stands apart with its high rises
and narrow streets.
♪♪
This neighborhood played
a key part
in the Paris Commune of 1871,
a workers' rebellion against
the authoritarian government,
leaving an enduring legacy
of defiance.
♪♪
This is a part of Paris
I have never been.
-It's normal.
It's not very touristic.
-Edith de Belleville
is an author and expert
in Parisian
democratic café culture,
born and raised here,
as you might have guessed
from her name.
-We have an archetype
of someone
who lives from Belleville
or east of Paris
that we call Tete Parisian.
Have you heard about it?
-A Tete? No.
- A Tete. It's kid
from the street, you know.
A bit like "Oliver Twist",
the kid who lives
in the poor neighborhood,
working class, cheeky, smart.
And that's the kind of Tete.
-The streets of Belleville
are lined with cafes
where people snack
on the original
grilled cheese sandwich,
the famous croque monsieur.
-How would you translate
in English,
French gentleman?
-Croque monsieur,
a country gentleman.
-That's it.
-[ Laughs ]
The croque monsieur first
appeared in the cafes of Paris
around 1910
and was an instant hit.
Made from simple white bread
layered with bechamel sauce,
ham, and Gruyere cheese
and then grilled.
It's a quick and delicious
bite for working Parisians.
[ Gasps ]
-[ Speaks French ]
-Oh, it comes with French fries?
-Yeah.
-Alright, let me try it.
Mm.
This is so good.
-Yeah.
If you put an egg on the top
it's called croque madame.
-Oh, yes, I've seen that
sometimes on a menu.
[ Laughs ]
-In Belleville,
14% which is a lot.
-That's high
for a neighborhood?
-Yes. Yes. Of course.
People, for them,
it's very important to keep it.
Otherwise, well,
the working class people
will go in the suburbs.
-Yeah.
-That's the --
-So they would move the poor --
the poorer people out.
-That's why I have the spirit.
Belleville, it's hashtag
"fight for your rights".
-Mm. I think everybody
from France is rebellious.
-You think so?
-Well I was married to one.
-Ah, yes, it's true.
-[ Laughs ]
♪♪
-The Tete spirit
and cheaper rents
have brought waves
of migration to Belleville,
creating a rich melting pot
of cultures and cuisines
all co-existing
among these winding streets.
Allowing for a new generation
of people and ideas to flourish.
-Julien.
-Hi, Eva.
-How are you?
-Welcome to Belleville.
-Thank you.
Restaurant consultant
and Belleville local,
Julien Do Le Pham, is at the
forefront of this revolution.
-What I love about Belleville
is that there's a sense
of diversity
that you don't find
in other parts of Paris.
People share the same schools,
the same supermarkets.
-And the same foods.
-Yeah, the food spots, like
Why the food is so good
in Belleville
is because they are made
for the communities
living in Belleville.
-Mm. Oh, my god.
Now I'm really excited
to eat here. [ Laughs ]
-Julien is introducing me
to one of his neighborhood's
hippest eateries.
-There you go.
-This is it? Cheval d'Or.
-Yeah.
-Oh, my gosh.
This isn't what I expected.
-It used to be, like, a Chinese
restaurant in the '80s.
And they kept the name.
-Is this the original sign?
-Yes, but now it's owned
by the team
I'm going to introduce you to.
-Yeah.
Now I'm intrigued.
Cheval d'Or's vintage
'80s entrance
hides a sleek, modern interior
where chef Hanz Gueco
is transforming
traditional Parisian fare.
Hanz. How are you?
Good to meet you.
-Nice to meet you.
Where are you from?
-I was born
in the Philippines,
but I grew up in Australia.
-Oh, my gosh.
What are we making today?
What are you making today?
-We're making a take
on a croque madame.
-Okay. So it has an egg.
-It has an egg.
And then we fill it
with prawn toast.
So it's like
a Chinese shrimp toast.
-I love prawn toast.
By the way,
I thought it was a croque madame
because the egg was a boob.
-Oh, well,
then there would be two.
Two eggs.
-Right? [ Laughs ]
What do you start with?
-So first we're gonna
make a prawn mousse.
So we're gonna fill the blender
up with peeled prawns,
and then we add some egg whites,
sugar, salt,
and some sesame oil.
[ Blender whirring ]
Okay.
-That's it?
-That's it.
-Oh, my God,
it already smells good,
and it's raw.
Where did the idea
for this version
of a croque madame come from?
-With my family,
every Sunday we'd go to dim sum
and I'd have
the Chinese shrimp toast.
And when we opened here,
I thought croque madame
is very similar.
-Yeah
-So it's just, like, a way to,
like, to bridge the gap
between the different cultures.
-The different cultures.
-So next we're going
to just pan fry this
and then we're going to pop it
in the oven.
Alright. Why don't you guys
have a seat, and I'll bring it
right over.
-Okay. Hanz, do you have
any wine in this joint?
-Absolutely.
-[ Eva laughs ]
♪♪
-Are any of the team
from France?
-No.
No one is French in the team.
But to me, it's the dream team.
-Yeah.
-You have Cris and Luis
from Cape Verde.
-Cape Verde? Yeah.
-You have Hanz from Australia,
but grew up
with the Filipino heritage.
You have Nadim,
who's from Palestinian parents.
Having this team of people
coming from elsewhere
also says a lot about Paris,
especially in Belleville.
-Yeah.
-Because Belleville
allows you that freedom,
I think, to be yourself
and to express yourself
through your identity.
-Right.
Hanz is finishing
our croque madame,
topping it with
the traditional egg
in an Asian-inspired
reimagining
of the Parisian café classic
I tried earlier.
Oh, wow.
-The famous prawn toast.
-I'm so excited.
This is my first croque madame.
♪♪
[ Eva laughs ]
Oh, my God. That is so
So good.
Mmm. I love how playful this is.
And I like the story it tells.
Taking such a traditional
iconic plate
and then putting a twist on it
that is not dishonoring
its roots.
-Yes.
You see this dish is like a mix
of Chinese culinary heritage
and a classic
of French café bistro.
Now we have people who can
express their double identity
because they are kids
of immigrants.
-It's sincere and authentic.
-It is.
-It feels like
the whole experience,
from the staff to the menu
to the aesthetic,
is so representative
of what Paris eating is today
and the future of it.
-Yes, this is what I want
for my kids,
to eat in places like that.
I hope they represent
the present and the future.
That's what's beautiful
with mixing things.
♪♪
-I can't help feeling the
flavor of rebellion lives on,
as this new generation of chefs
lead the charge to revolutionize
classic Parisian cuisine.
♪♪
♪♪
-So this is a first for me.
I am meeting someone
at a cemetery in Paris.
♪♪
Just down the hill
from Belleville,
Pere-Lachaise is the world's
most visited cemetery.
It's the final resting place
for luminaries like Chopin,
Edith Piaf, and Jim Morrison,
as well as a hero
of Parisian gastronomy.
Bonjour.
-Bonjour, ca va?
[ Speaking French ]
-Food writer Marie-Laure Fréchet
is taking me
to meet the champion of Paris'
most beloved ingredient.
♪♪
-Voila!
-Oh, there's little potatoes.
People visit him?
-Yeah. Just to say thank you.
-Why is he called
the king of potatoes?
Mm-hmm.
In the late 18th century,
war and bad harvests led to
famine on the streets of Paris.
Parmentier, a pharmacist,
knowing the potato
was an easy-to-grow food,
confronted this French mistrust.
Potato parties.
-Yes.
-So he was like
a potato influencer.
-Oh, that's right. That's it.
-[ Eva laughs ]
If he had an Instagram page
-Exactly.
-he'd have a lot
of followers.
♪♪
As Parmentier's campaign
took hold,
women would sell fried potatoes
under the bridges of the Seine,
creating a gift to the world --
French fries.
But while this humble tuber
started as fuel for the poor,
before long, it found its way
into Paris' finest restaurants.
-Service.
♪♪
-Maxim's has always been popular
with well-heeled Parisians,
so where better to learn
how to transform
the simple spud into a delicacy?
[ Conversing in French ]
Okay.
Starting with potatoes
boiled in their skins
to retain the flavor,
chef Laura Palffy is making
the sophisticated cousin
of our more homely
mashed potatoes.
Oh.
Okay.
I need to work up
an appetite.
[ Straining ] Oh, my God.
Now I'm not as strong.
Okay.
Work out complete.
Laura whisks the cooked potato
into a pan of hot milk
before revealing
the guilty secret
to the perfect pomme purée.
[ Gasps ]
Oh, my God.
It's too much.
-Yes.
-[ Laughs ]
That's over a pound
of butter.
This is not your mom's
typical recipe.
Oh, okay.
It's taking everything out of me
not to lick this whisk.
My patience will be rewarded
because Laura's not done yet.
She's making another classic --
gratin dauphinois.
There's no butter,
but don't worry,
there's plenty of milk, cream,
and Comté cheese.
♪♪
Bon soir.
-[ Speaking French ]
-Oh, my gosh.
-Mashed potatoes le purée.
-Merci beaucoup.
Look at that.
-Yes. It's so silky looking.
Mmm.
-How is the purée?
-It's heavenly.
It's like heaven in your mouth.
-That is just
-Mmm.
You can taste the butter
but also the cream, the milk.
-And we can feel
the taste of the potato.
-And the texture of the potato,
even though
it's so pureed and fine.
Oh, my God, I think I'm gonna
lick this off the plate.
Alright. Let me try the gratin.
Mmm.
Oh my God.
-Do you like it?
-Wow.
The potatoes are very soft.
-Yeah.
-This is amazing.
Parmentier would be proud.
-Really, yeah.
-The crazy thing is,
these are just the sides.
But they're the star
of the show.
-Yeah.
♪♪
♪♪
-I think it's fair to say
that one 18th century pharmacist
changed the course
of culinary history.
Merci beaucoup, Parmentier.
♪♪
♪♪
♪♪
-Bonjour.
-Bonjour.
-[ Speaking French ]
How are you?
-Good.
-You're, like, the most exciting
chef in France right now.
-I don't know,
but I just try my best.
[ Both laugh ]
-At just 33,
home grown Parisian chef
Mory Sacko has already won
a Michelin star
and is a star
due to his trailblazing cuisine
that reflects the different
cultures he grew up with.
Where did you bring me?
-[ In English ]
-Just north of the Louvre,
this Japanese quarter
might be small,
but it's had a big influence
on Mory.
How do you say the name?
Does it mean something
in Japanese?
So, after you.
-Thank you so much.
-Mory is taking me to his
favorite Japanese restaurant
to taste the deep, savory ramen
that shaped his own cooking.
And buy a meal.
♪♪
-[ Speaking French ]
-Look at this. Oh, my God.
Wow. This doesn't taste
like a fish broth.
It tastes way more complex.
-because --
-Familiar?
Yeah, this is a life-changing
bowl of ramen.
-Yes,
the life-changing ramen.
♪♪
-This transformative discovery
led to the creation
of Mory's own restaurant,
Mosuke,
which celebrates his love
for Japan
and his French
and African heritage.
I have to say,
I don't think I've been
in such a clean kitchen before.
-[ Both laugh ]
-Ah, okay.
Oh.
-Yes.
-Of course.
Mom, help.
Has she tasted
this dish here before?
-I love it. Leave it to our moms
to keep us grounded.
Okay, what do we begin?
Oh.
Well, this is the French part.
Lots of butter.
-Yes.
-Oh.
A spa day for the beef.
-[ Laughs ]
-So how long does the beef
take a bath in this?
Wait. 5 or 10 days?
-Yes.
-Well, it's going to be a minute
before we eat, you guys.
[ Both laugh ]
Yeah.
Yeah, you gotta make sure
it's all covered.
Alright. [ Speaks French ]
-[ Speaking French ]
[ In English ]
-Okay.
[ Sizzling ]
Classic West African mafé
features chili,
peanut paste, and beef broth.
Ah, smells so good.
-Yes, it starts to smell.
-But Mory's version adds
soy sauce and Japanese miso.
I'm thinking that that's
the part your mom doesn't like.
This is the Japanese part.
We're leaving West Africa.
We've entered Japan.
After ten days
bathing in butter
Ooh, that's so pretty.
Mory sears slices of the beef
fillet on a Japanese grill.
Oh, more butter.
But why wouldn't you put
the butter on the meat?
Yeah.
The finished dish comes together
with a perfect square of beef
on a bed of mafé sauce
and a crushed peanut garnish.
This has to be the most
beautiful plate I've ever seen.
It's like an art piece.
I don't even want to dig
into it.
It's perfectly cooked.
My goodness.
Mmm.
Wow.
This is so beautiful.
-Thank you.
-Everything tastes smoky,
but not like barbecue smoky.
Mmm. Wow.
Mory's Japanese take
on his mom's mafé sauce
adds a deep, savory layer
to the beef.
Mmm.
Yeah. So much creativity
comes out of Paris.
The fashion and, of course,
the filmmaking,
and, of course, the gastronomy.
But you are the perfect example
of creativity
in gastronomy for Paris.
-Thank you. Really.
-I mean
[ Muffled ] This is insane.
♪♪
♪♪
♪♪
-There's something about Paris
that has called out
across the pond
to us Americans for centuries.
Whether it's for education,
adventure, a job, safety, love,
many generations of us
have followed our hearts
and made our way
to the banks of the Seine.
-Hi! [ Shouts happily ]
-Like my friend,
pop star Christina Milian,
who was drawn here
by the love of a Frenchman.
-Don't you love it
when we're here together?
-I love when we're here
together.
And we always catch up
whenever I'm in town.
We're so loud.
We're so American.
-Yes, that is definitely
American.
I brought some little snacks.
Oh, these are chouquettes.
-Is it sweet, or?
-It's sweet.
-Yeah?
Anything you like, I like.
-Yes. These are really fresh.
They're light, fluffy.
It's nice because it's like
you get the pop of sugar on top,
but they're really good
with a little coffee or tea
or something.
-Oh, my God, I love this.
This view is beautiful.
-I know.
Now I know why you live here.
-I mean, wherever you are,
there's something about it
that's so rich in culture.
-Yeah. The pace of life
is different,
especially for eating.
Like, people stop,
enjoy meals here.
Do you find that's
how it's been for you?
-Oh, absolutely.
I think that's what helped
make that choice.
-Yeah.
-I looked around
and people every age
you can think of
-Are out and about.
-were talking at the table,
people passing the food
over to each other.
-I love that, too,
about the multi-generations
in a restaurant --
you can have a baby,
a baby in a bar,
and grandma can be there
with you.
Like, it's a culture that really
includes the whole family
all the time.
-Uh-huh.
♪♪
-By making Paris her home,
Christina is following in
the footsteps of generations
of Americans, many of whom
settled in Montparnasse
on the Left Bank.
In the 1920's, this more
affordable side of the city
became a magnet for expats,
artists, and writers
who would meet
at brasseries like La Coupole
for artistic exchanges
and wild parties.
♪♪
♪♪
-Hello.
-Ah. Bonjour.
-Bonjour. Enchanté.
-[ Speaking French ]
-Brian Bouillon-Baker,
a writer,
is the son of dancer
Josephine Baker,
who fled poverty and segregation
in the U.S.
to become one of Paris'
most beloved icons,
and a personal hero of mine.
-La Coupole has been created
in 1927.
-So around the time
your mother arrived?
-My mother arrived in 1925,
and she was here
for the opening.
-[ Gasps ]
-Then she was
a regular customer.
-So once she arrived
in France,
she never went home?
-No.
-[ Gasps ]
She fell in love with Paris.
-And Paris fell in love
with her.
♪♪
-The young Josephine
was an overnight sensation
with her daring dance shows.
Soon she became the darling
of the artistic circles
on the Left Bank.
-Of course she was
friends with Frida Kahlo.
They were the cool people.
They were the artists,
the poets, the writers.
Picasso.
Hemingway.
♪♪
-Merci.
-Brian has ordered a couple
of Parisian brasserie classics,
steak tartare
-That's soup.
-Ooh, merci beaucoup.
and a steaming bowl
of French onion soup.
Mmm.
Wow. I'm a big fan
of French onion soup.
But this one
is [in Spanish] espectacular.
-So Montparnasse
is, like, the place to be.
But then what does your mom do,
once the second World War
starts?
-She proposed herself
to be a spy.
-A spy?
-For French intelligence.
-Wow. I want to be this woman.
-She say it was a duty.
-It's a duty for France.
-Yes, and for the world.
-Josephine Baker's ideals
took her from spying for France
against the Nazis to defending
civil rights in her homeland,
even speaking
at the Lincoln Memorial
before Martin Luther King's
"I Have A Dream" speech.
-You are a united people
at last.
[ Cheers and applause ]
-And also adopting children
from around the world,
calling them her Rainbow Tribe.
-My mother was saying
-But to you,
she was just your mother.
-Yes.
-Your music. [ Laughs ]
I have to tell you, too,
that the government
had created a 20 cents.
-Oh, she's on a coin?
-Yes. It's this one
with her face here.
-[ Gasps ] Wow.
And how did you feel
when you saw?
-I felt like it's a major
tribute.
And she would have been proud
and moved.
Really moved. So keep it.
-Oh, I'm keeping it.
-Even if you --
-I'm stealing your 20 cents.
[ Laughs ]
♪♪
I have to say, I've been
so inspired by your mom.
-She was more a fighter.
-Yeah. [ Laughs ]
-[ In French ] Sante.
♪♪
♪♪
-I'm ending my Parisian
journey at a Left Bank landmark.
It's hard to believe
this Art Nouveau hotel,
with its graceful facade,
served as German
intelligence headquarters
during World War II.
Here in Paris,
there are very few hotels
that has a more layered history
than the Lutetia.
The best and worst of humanity
have passed through these doors.
♪♪
Hello.
-Bonjour, madame Longoria.
Welcome at the Mandarin Oriental
Lutetia, Paris.
-Thank you.
After nearly 30 years
of service at the Lutetia,
Roman Coutillon Coute
knows all of its secrets.
I'm excited to learn
about the history.
Where are we going to start?
-We could start from here.
-Okay.
At the end of World War II,
the hotel opened its doors
to Jews
and other prisoners liberated
from the Nazi death camps.
How many people
did Lutetia receive?
Wow.
And more keys to the hotel's
tumultuous past
lie beneath our feet
where few get to go.
Wow, this is high security.
-Indeed.
-Oh, this is my favorite room
of the hotel.
-Yeah.
-Wow.
From the Nazis?
-From the Nazis. Yes.
-Oh.
When the Germans invaded Paris
in 1940,
they ransacked the city's
wine cellars.
But even though the Lutetia
was occupied
by the intelligence service,
the cellar's hidden treasures
survived undiscovered.
After the war,
the hotel and its fine wines
were bought by one of France's
leading champagne families.
-Oh. In America we say
[American accent] Taittinger.
-[ Chuckles ]
-[ French accent ] Taittinger
sounds much better.
-[ Both laugh ]
-A French name.
-He owned the hotel?
-Yep.
-Well, let's go put it on ice.
♪♪
To toast the Lutetia's
extraordinary past,
I'm honored to be sharing one
of their historic bottles
with my old Parisian friends,
Jordan, Thierry, and Jessica,
who I've known for 20 years.
Oh, hello.
-Champagne.
-I like it, but I like it cold,
cold, cold, like frozen.
-Yeah.
-Yeah, but normally,
the champagne
is not supposed to be drink
super cold, no?
-Not super cold.
Just perfect temperature,
eight degrees, seven degrees.
-Oh, my God, that's amazing.
-It's so good.
-Yeah.
-It's fruity.
-It's so good.
-It's also not that bubbly,
which I like.
-Yeah, no, they're really thin.
But you have more than me.
-I know.
-Hey. I'm jealous.
-[ Laughter ]
-To go with our bubbles,
we're having sole
with a champagne sauce
prepared tableside
with typical Parisian flair.
Is it this champagne?
-Yeah, exactly, exactly.
-Oh, my gosh.
-Oh, wow.
-Voila!
-Wow. Amazing.
I taste all the fruit
of the champagne.
What do you think about
Parisians
having a bad rap in France?
They go, "Ugh, Parisians."
-Yeah, I mean [ Laughs ]
-Be honest.
-Yeah. No. That's true.
We are a little bit snobby.
But then it's, you know,
it's Paris. We love it.
Otherwise, Paris is not Paris
if there's not Parisians.
-Okay, well, I'm so happy
that I got to share a meal
with my favorite Parisians.
Sante.
-[ All ] Sante.
♪♪
-Paris is a unique, beautiful,
rowdy, rebellious city.
It has seen the worst of times
and the best of times,
and it still shines as
a beacon of light for all of us.
It's a city
that never stands still,
embracing new influences
and striving for brilliance,
leaving me, once again,
with wonderful memories.
After all,
we'll always have Paris.
♪♪