Up next in 10
Paula's European Vacations - Join Paula and her husband Michael Groover on their romantic European vacation to London and Paris! Paula Deen Special Episode.
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#pauladeen #positivelypaula
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0:01
- Hey, y'all. I'm Paula Deen.
0:03
And believe it or not, my husband Michael and I
0:06
are going to Europe for the very first time ever.
0:11
We're going to see London.
0:13
Big Ben's wrong. (Michael laughing)
0:15
Big Ben is three minutes slow.
0:18
We're gonna experience Paris.
0:20
How do you say butter?
0:22
Is that all the (speaking French) you're going to put?
0:25
We're gonna meet the people.
0:26
(worker speaking French)
0:28
- Does anybody know what he said about my breast?
0:31
We're gonna see the sights.
0:33
You just can't appreciate it
0:34
until you see it in person, can you?
0:35
- I know it.
0:36
- And of course, we're going to eat the food.
0:39
Who in your right mind would want blood pudding
0:41
when you can have bread pudding?
0:43
And Michael has promised some surprises.
0:47
Where are we going?
0:49
This trip to London and Paris, it changed my life.
0:53
So come on, y'all.
0:54
Ready or not, London and Paris, here we come.
0:59
I think I might be in heaven.
1:01
(light music)
1:15
When I was growing up, traveling was non-existent.
1:19
I don't ever recall my family taking a vacation.
1:22
A vacation to us was going to Florida
1:24
to visit my grandparents.
1:27
When you've spent 20 years suffering from agoraphobia,
1:31
riding that rollercoaster, I mean, just the thought
1:33
of going to Florida could send you into (laughs)
1:37
a panic attack.
1:39
With working hard and raising a family,
1:41
I never really had the opportunity
1:43
to really even think about travel.
1:46
So how thrilled was I when Michael
1:49
gave me my Christmas present?
1:51
"Paula, I am taking you to Paris."
1:56
I can't tell you how excited I was
1:58
when I found out that it was really gonna happen,
2:02
that I was really gonna get to go see London,
2:05
and really get to go to Paris.
2:07
(upbeat music)
2:10
It was very exciting to see London through my eyes
2:15
and through Michael's eyes
2:17
because I had had family and friends that had made the trip
2:20
and I had heard about it and experienced it through them.
2:24
Your belly's in my way.
2:26
It was fabulous for us to get it firsthand.
2:29
(upbeat music)
2:31
First, I could see this big, big thing from far off
2:35
that looked like a Ferris wheel.
2:37
And naturally, I looked over at Michael and said,
2:40
"Look, can we go ride that Ferris wheel?"
2:45
- [Michael] That was a big van.
2:47
- Well, it turned out to be the London Eye.
2:51
And it's like big capsules.
2:54
(upbeat music)
2:56
- This is the Scotland Yard here with the stripes on it.
3:00
- Scotland Yard.
3:01
So that's where they solve all the crimes, right?
3:04
- Yeah.
3:05
And this is the House of Parliament.
3:07
The red tents are where the lords eat lunch
3:09
and the green tents
3:10
are where the parliamentarians eat lunch.
3:11
- You've been studying. - I've been reading up.
3:14
- You have been doing some homework.
3:17
Well, I was so excited because it was right there
3:19
on the river, and all the beautiful buildings.
3:22
It was just breathtaking.
3:25
And of course, it didn't take Michael and I long
3:28
to build up a big appetite.
3:30
So we ran back to the hotel just in time for high tea.
3:34
I think you're really gonna dig this tea.
3:37
- [Waitress] Good afternoon and welcome to The Berkeley.
3:39
- Hey, thank you. Thank you.
3:41
Well, first they asked us what kind of tea we preferred.
3:44
And of course I said Luzianne. (laughs)
3:50
The waitress told me, y'all,
3:52
that fancy English folks
3:55
wouldn't eat between lunch and a midnight supper.
3:59
So they had what we know as high tea,
4:02
an informal meal of finger foods served with tea.
4:07
It just so happened the week that we were in London,
4:09
it was Fashion Week going on.
4:11
So all of our sweets were designed
4:15
in honor of Fashion Week.
4:18
I gotta have a bite of pocketbook.
4:20
What you reaching for?
4:22
- I wanted to take a bite outta your pocketbook.
4:26
- You already have. (laughs)
4:29
You know, I love sweet and I love savory.
4:32
So I had a wonderful time going back and forth,
4:35
back and forth.
4:37
But the cutest part
4:39
was watching this big old river man
4:42
sit there with his little tea cup,
4:45
sipping his tea.
4:47
You just can't tell the riverboat men how much you liked it.
4:52
It'll be our secret.
4:53
- Okay. (Paula laughing)
4:55
Don't tell anybody. - Uh-uh.
4:56
I won't tell if you won't tell.
4:57
- [Michael] Perfect.
4:58
- Now I can say I've really had high tea.
5:04
Really, the best way to see London
5:07
is just crawl in the back of one of those taxi cabs.
5:11
I loved our cabbie in London.
5:14
His name was John.
5:16
So adorable. And he was cockney. (laughs)
5:20
- Well, I think we start off with Buckingham Palace,
5:22
where our Queen lives.
5:23
- That's great.
5:24
And maybe by the time the morning's over,
5:29
we will have gotten rid of your accent.
5:31
(John laughing)
5:32
I couldn't understand a damn word he was saying. (laughs)
5:38
He took us everywhere.
5:40
- [John] This is the front door of Buckingham Palace.
5:43
- But it was, like, right downtown.
5:46
And that just blew me away.
5:48
'Cause somehow, in my head,
5:49
I had kind of pictured it out on this countryside maybe.
5:53
Does the Queen ever come out?
5:55
- [John] If the Union Jack's up there,
5:57
the royal standard isn't.
5:58
So the chances are she's not in.
6:00
- We're in the cab,
6:02
and all of a sudden, we saw these men on horseback.
6:06
And our cabbie pulled over, let us hop out of the cab,
6:10
and get along the street like we were watching a parade.
6:13
And come to find out this was the Queen's guards.
6:17
They still have a very formal
6:20
way of life in many ways over there.
6:23
And to see this take place was pretty awesome.
6:28
(upbeat music)
6:31
- [John] This is probably what you know
6:32
as Big Ben out to the right.
6:33
- Where's Big Ben?
6:34
Oh, there it is right there.
6:37
Big Ben's wrong. (Michael laughing)
6:41
Big Ben is three minutes slow.
6:44
(Michael laughing)
6:45
(light music)
6:49
You and I have really never been anywhere, have we?
6:52
- Not far.
6:53
- [Paula] And getting to do things like this-
6:56
- I know. - It's wonderful, isn't it?
6:56
- Isn't it neat?
6:58
- And especially getting to do it together.
7:00
- I know. - It's like we're getting
7:02
to see the world for the first time-
7:03
- I know. - Through new eyes, isn't it?
7:06
Together. - [Michael] I know.
7:08
(light music)
7:11
- This is wonderful.
7:13
(light music)
7:16
Up next, we're gonna be getting a taste of British food.
7:19
- When in England, do as the English.
7:23
- [Paula] And later, a taste of Paris.
7:27
- We're supposed to be sharing.
7:29
- Huh?
7:30
I so hope y'all are enjoying the show.
7:33
And if you do.
7:35
Be sure to click like, subscribe and
7:38
notification bell so you'll never miss a video.
7:42
And we'll be right back after the break.
7:49
- There was definitely things
7:52
that I didn't wanna miss in London,
7:54
that I wanted to make sure was on my schedule.
7:59
The place that I could not miss was called Harrod's.
8:03
Hey, you look awfully handsome.
8:06
- Thank you. - Thank you.
8:08
- It's a department store.
8:09
And girls, when I tell y'all it's a department store,
8:13
this is a department store.
8:16
It's huge.
8:19
I could not wait to get into the food court
8:22
because I had heard that they had it all.
8:25
Yep. Well, sure enough they had it all.
8:31
Every kind of cheese in the world.
8:33
Every kind of savory pie you could hope to have.
8:37
Seafood, game.
8:40
But let me warn y'all,
8:42
in London, they don't cut the chickens' heads off.
8:45
So when you go to the market and get it,
8:47
it's still got its head and its feet on it.
8:50
I told Michael, I said,
8:51
"If that's supposed to make me hungry, it's not working."
8:56
But that's the way they let
8:58
their customers know how fresh everything is.
9:02
Morcilla Spanish black pudding.
9:04
- Aye, some black pudding.
9:06
- What is it?
9:08
- Well, there's two types.
9:09
There's Spanish and the British.
9:11
And basically what it is, it's a mixture of pork mince
9:14
with a pork blood, dried pork blood.
9:18
But it's really tasty, really good.
9:19
It's a British delicacy.
9:21
- Who in your right mind would want blood pudding
9:23
when you can have bread pudding?
9:25
It was wonderful fun
9:27
just going from one counter to the next,
9:30
seeing all these different foods.
9:34
Harrod's did indeed have something for everybody
9:37
from every corner of the world.
9:38
But Michael and I were ready for some truly local flavor.
9:43
(upbeat music)
9:45
Over there in London,
9:47
they have, like, open food markets.
9:51
I wanted to get in there.
9:53
I wanted to see the real people that lived in this place.
9:57
I wanted to see what they really ate.
10:00
And it was quite an experience.
10:02
Londoners, y'all, have been buying their fresh meats
10:05
and vegetables at Borough Market for centuries.
10:09
The market originated on the London Bridge in the 1200s,
10:14
and it's been in its present location since 1851.
10:20
I met the cutest bacon man.
10:23
He actually fried me up some bacon.
10:26
- Now, that's your plain bacon, that one there.
10:29
You have a bit of, you had a bit of the streaky bacon.
10:32
- And they have bacon over there
10:33
that I've never seen in America.
10:36
It was called back bacon, and it was wider
10:39
and it had more meat running through it
10:42
than, like, a regular piece of bacon.
10:44
That has got the rind still on it, Michael.
10:47
- [Worker] And a bit of pig hair as well. You can't help it.
10:49
- I was gonna say, I'm picking-
10:49
- Tickles your throat as it goes down.
10:50
- I'm picking the hair off mine.
10:52
- Oh, why?
10:54
Tickles your throat on the way down.
10:55
- I'm a sissy.
10:57
That is yummy, isn't it?
10:59
You could tell that there was not any preservatives
11:03
in any of their meat.
11:04
That it was just as natural as you could get.
11:08
We don't see that here in the US
11:10
because there's so many health codes and laws.
11:14
So I can't tell you what a treat that was.
11:19
They do a lot of cold pies,
11:21
and they're in a pastry.
11:23
And they slice it, and you can see the gel from the meat.
11:26
May I have some? - [Worker] Certainly.
11:28
Shoulder of pork, salt and pepper,
11:31
and a natural bone stock jelly.
11:37
Basically cold pork. Pork is quite a nice meat cold.
11:40
- It's good. - It brings out a lot
11:41
more of the flavor when it's cold.
11:43
This is traditionally a farmer's lunch food.
11:47
- [Paula] Lunch? - Yeah.
11:48
You would take out in the field.
11:50
Traditionally, you would break the pastry away,
11:53
throw the pastry away.
11:54
The pastry was purely to protect the meat.
11:58
But obviously, as time's gone by,
11:59
people realize if you made a nice pastry,
12:01
you enhance the product.
12:04
- The pastry is what makes it.
12:05
- [Worker] Yeah.
12:09
- Let me tell y'all about this stand that we found.
12:13
I said, "Oh my goodness.
12:14
These people are after my own heart."
12:17
Any of those that have watched my show
12:19
know anything you can do with a potato, I just love.
12:23
And I've heard about a sandwich called a chip buddy.
12:27
- Yeah, I can do one of those for you.
12:28
- You can do one for me?
12:30
- [Worker] Yes, with pleasure.
12:32
- Let me tell y'all something.
12:34
It was french fries on buttered bread.
12:38
I said, "Oh my goodness. I've found home."
12:42
Oh my gosh.
12:45
I eat mayonnaise with my french fries.
12:49
And I tried my best to talk her in to putting me
12:52
some mayonnaise on that bread.
12:54
You don't think it needs any mayonnaise?
12:57
- No, you'll spoil it.
13:01
When in England, do as the English. (laughs)
13:04
(light music)
13:09
- A potato is my favorite food in the whole entire world.
13:14
I think I might be in heaven.
13:17
I'm gonna go back home
13:18
and I'm gonna fix my family a chip buddy sandwich.
13:22
And they gonna think I've truly lost my mind.
13:24
(light music)
13:28
Coming up, y'all, things are gonna get just a little cheesy.
13:33
This better be some good cheese, McKayla.
13:36
- [McKayla] Well, I hope you like.
13:37
- Get me in this outfit.
13:39
And then it's off to the races.
13:42
I got it, don't I? By George.
13:48
I hope y'all are enjoying the show
13:50
and I want to hear from you.
13:51
Tell me what recipes or videos you'd like to see me
13:54
make by just leaving a short comment below.
13:58
Now, let's get back to the show, y'all.
14:07
- This was our last day in Britain.
14:10
And before we headed to Paris, y'all,
14:12
Michael and I figured it was time to visit
14:15
that quaint English countryside.
14:19
Windsor is a beautiful town
14:21
just outside of London,
14:23
and home of the famous Windsor castle.
14:26
I knew that I couldn't miss Windsor Castle.
14:29
It's where, like, the princess would stand in the window
14:33
and she would have the long plaided hair,
14:36
and she'd hang her hair out
14:38
so her prince could climb up her hair and get her.
14:42
How romantical is that?
14:44
(light music)
14:49
Out at Windsor Castle, guess what time it was?
14:51
It was lunchtime.
14:53
So we found this wonderful little pub
14:56
that was located right next to the castle.
14:59
And I have heard so much about English pub food.
15:02
Couldn't wait to try it.
15:04
I had the fish and chips
15:07
that were just delicious.
15:09
And then Michael had steak and ale pie.
15:12
Just looking, I want some fish and chips.
15:16
Look at that, Michael.
15:18
- [Michael] Oh, that looks great.
15:21
- Fish and chips began being served in England in the 1800s
15:25
and became popular as a quick hot meal
15:28
in busy seaside towns.
15:30
That fried cod served with those thick cut fries
15:33
was delicious.
15:36
What is this?
15:37
- Steak and ale pie.
15:39
- Steak and ale pie evolved from using leftover beef
15:43
tenderized with beer to give it a rich flavor.
15:48
Y'all know I love blue cheese.
15:51
And the folks at the pub told us about this little farm
15:53
just down the road where they make the absolute best.
15:58
In this fabulous drop dead setting.
16:02
(light music)
16:03
- How are you? - It's a one woman operation.
16:07
She makes all the cheese herself
16:10
and she sells it to specialty shops.
16:12
- So if you can put that on, Paula.
16:13
- Okay.
16:14
- And then Michael, actually you can have one of these on.
16:17
- Is this one size fits all?
16:18
- Yeah. (laughs)
16:21
- Even though blue cheese has mold growing in it,
16:24
it can't be the wrong kind.
16:27
Which means you've got to keep
16:28
very strict hygienic rules at the cheese factory.
16:33
This better be some good cheese, McKayla.
16:36
- [McKayla] Well, I hope you like it.
16:37
- Get me in this outfit.
16:39
I came here to have blue cheese today,
16:42
but I don't see any blue in it.
16:44
- Well, it is actually in there, Paula.
16:45
I know. - It's in there?
16:46
- The penicillin is in there, but it doesn't activate.
16:49
I'll show you in a minute.
16:50
In the maturing room, you'll see that the cheese,
16:52
it starts off white
16:54
and then after about 10 days,
16:55
the blue just starts growing on the outside.
16:58
And then we spike the cheeses
16:59
'cause we have to spike the cheeses
17:01
so that the air can get in so that the mold can grow.
17:04
And that's how you get, like, the blue veining.
17:06
You know, that blue veining in the cheese.
17:07
But I'll show you that in a minute.
17:09
- Milk, penicillin, and vegetarian rennet
17:12
were mixed in the vat the night before
17:14
to start forming the curd.
17:16
Cutting the curd was the way McKayla
17:19
began separating the solid curds from the liquid,
17:22
which we know as whey.
17:24
Now, she doesn't use the whey,
17:26
so it's drained and the curds
17:27
are eventually placed in the molds
17:29
that give them shape as they start the aging process,
17:33
which usually takes about five weeks.
17:37
This is the best blue cheese I've ever tasted.
17:42
It's so creamy.
17:43
Like, ours is, our blue cheese is very crumbly.
17:47
- Oh my. - And this
17:48
is just like butter.
17:51
Our last stop, y'all, was at the Windsor Great Park,
17:56
where we had a treat that had absolutely nothing
17:59
to do with food.
18:02
We got to experience the English pastime of carriage racing.
18:06
Watch the horse poop.
18:08
You're making me step in it. (Michael laughing)
18:11
Daggum it.
18:13
(light music)
18:15
I got to meet up with the cutest man named George Bowman.
18:20
And he took me for a carriage ride.
18:23
- Would you care to join me on the carriage?
18:24
- I would just love to join you on the carriage.
18:27
Now, y'all, I've been in plenty of carriages
18:29
back in Savannah,
18:31
but the English have made it a whole sport of its own.
18:35
It's a contest, but it's not necessarily a speed contest.
18:39
It's different maneuvers.
18:41
How are you? - Very well, darling.
18:42
I do have a very jealous wife.
18:46
- Oh, well, these horses can outrun her. Look.
18:49
- [Michael] I'll keep an eye on her, George.
18:50
- Oh, okay.
18:51
You're quite safe.
18:52
(everyone laughing)
18:53
She's got security along.
18:54
- I don't have a jealous husband though.
18:56
- [Michael] Where's my whip?
18:58
- [Paula] He was loads of fun.
19:00
When he talked, it was in a very formal way,
19:03
but yet he was cutting jokes with me.
19:05
(upbeat music)
19:08
- When your President Reagan was over visiting the Queen,
19:12
and they were out for a drive in this very park.
19:14
- No.
19:16
- And the horse was making rude noises.
19:18
(Paula laughing)
19:20
And Her Majesty said to Mr. Reagan,
19:22
she said, "I'm very sorry, President,
19:25
but there are things even we royalty have no control over."
19:28
(Paula laughing)
19:29
He said, "That's okay, ma'am.
19:31
If you hadn't said anything,
19:32
I'd have thought it was the horse."
19:34
(Paula laughing)
19:36
(upbeat music)
19:39
- He took me for a carriage ride.
19:42
And then I took him for a carriage ride. (laughs)
19:47
And he let me wear his hat.
19:49
Perfect.
19:50
(upbeat music)
19:53
Got a good pull.
19:56
I got it, don't I? By George.
19:59
I can do this thing.
20:01
(upbeat music)
20:03
Whoa!
20:05
I'm so grateful. You were such a wonderful, kind sport.
20:11
- You made a wonderful job of driving, Paula.
20:13
I was amazed, actually.
20:15
- It was wonderful fun.
20:16
When we come back,
20:18
this girl is getting her just desserts.
20:22
Look, this is the way you do it.
20:25
And later, a Paris treat you won't forget.
20:32
I so hope y'all are enjoying the show.
20:35
And if you do.
20:37
Be sure to click like, subscribe and
20:39
notification bell so you'll never miss a video.
20:43
And we'll be right back after the break.
20:52
- London was amazing.
20:54
And to get to Paris,
20:57
we decided to take the train over,
21:00
which was a beautiful trip.
21:02
And I got off of that train in Paris,
21:06
and I was almost speechless.
21:09
You know, I wanted to do this.
21:10
You know, "Are you really here?
21:13
Are you really in Paris, Paula?"
21:15
(light music)
21:18
The city of romance and dreams
21:22
and food, people, and the shopping.
21:27
Oh, girls,
21:29
you could shop till you drop.
21:32
They say the best way to see Paris
21:35
is to just walk around with your sweetheart
21:38
and stop when it strikes your fancy.
21:41
- Oh my goodness. Look at here.
21:43
(light music)
21:48
Let's go in here.
21:49
(light music)
21:53
- I have to tell you about all the pastries there.
21:57
What's the best?
22:01
- What do you prefer? Chocolate or fruits?
22:03
- [Michael] Yes. (Paula laughing)
22:07
- He likes them all.
22:09
Michael adores sweets.
22:11
Well, the patisseries over there are unbelievable.
22:16
- We're supposed to be sharing.
22:18
- Huh?
22:19
Michael and I looked like pigs.
22:22
In fact, I think we were.
22:24
I think we probably overdid it.
22:26
Can we have one of those, please, too?
22:28
But when you know you're gonna have only one visit,
22:31
we could not limit ourselves to one thing apiece.
22:35
Originally, pastries were only available
22:37
to the very wealthy.
22:39
But after the French Revolution,
22:42
these beautiful artworks made of cake and such
22:45
became available to everybody.
22:48
And now are just a sweet part of everyday life.
22:53
And I'll tell you something else.
22:55
These shops are not hard to find.
22:57
I mean, they're on every corner.
23:01
Look, this is the way you do it.
23:03
(Michael laughing)
23:07
Oh, in the patisserie, I almost hurt myself.
23:11
I had some kind of pastry.
23:13
It had like a pistachio shortcake bottom.
23:17
It's so stinking good.
23:20
This is pistachio.
23:26
This is like an egg custard,
23:27
a soft egg custard pie.
23:29
We had a selection of like six pastries, I think.
23:34
And do you know we ate every one of them?
23:38
You know, I didn't see a lot of fat Parisians either.
23:42
They drink a lot of wine,
23:43
they eat their bread, they eat their butter,
23:46
and they eat all these pastries.
23:48
You know, I say, "How can they stay so skinny?"
23:52
Oh, look at people just laying around on the grass.
23:55
Does this remind you of Forsyth Park?
23:59
- Only nicer.
24:00
- We got to go through one park over there,
24:03
and it was a beautiful park.
24:04
And you know, people strolling through the park.
24:08
I mean, you can look at these people,
24:10
you can observe them,
24:11
and tell that they know how to live
24:14
and know how to enjoy life.
24:16
They didn't appear to me to be a bunch of uptight people.
24:22
There was a young man in the park
24:24
playing hacky sack right by himself.
24:27
I want to play with you.
24:30
Oops. (everyone laughing)
24:32
Again. - Again.
24:35
- Oh! Oh!
24:37
You're not supposed to do it. (laughs)
24:38
I knocked him in the head, Michael.
24:41
(Michael laughing)
24:42
(light music)
24:44
(Paula laughing)
24:45
Thank you for playing with me.
24:48
- [Hacky Sack Player] Have nice day.
24:49
- You too.
24:54
It was a good thing that we were walking
24:57
because we were steady building up an appetite.
24:59
We went to one bread place,
25:02
and they had all these different kind of breads.
25:05
And we walked in, I said, "How am I gonna make up my mind?"
25:08
What do you recommend?
25:11
- Bacon. - Listen.
25:14
Let's get one of those. (laughs)
25:16
I chose a bread with bacon in it.
25:20
I said, "This is too perfect.
25:22
Bread and bacon all in the same bite."
25:26
Look at that bacon in there, Michael.
25:28
- [Michael] Delicious.
25:29
- They really aren't like us,
25:31
especially down here in the South,
25:33
where you buy a loaf of bread and you keep it around
25:36
for five days to a week to make your sandwiches with.
25:41
It's not that way over there at all.
25:44
The people in Paris buy their bread fresh daily
25:48
because they don't fill them with preservatives there.
25:51
It's a natural product.
25:55
And they have got the art of bacon bread
25:59
down to perfection.
26:02
Wouldn't this be wonderful with some grits and fried eggs?
26:05
(Michael laughing)
26:07
One of my favorite little finds while we were in Paris
26:10
was it was like a restaurant supply house,
26:14
only it was open to everybody.
26:17
We walked up and I could look through the plate glass window
26:21
and see all this kitchen stuff.
26:24
You know how you felt in that patisserie shop?
26:29
I feel the same way in here.
26:31
Just like I could puddle.
26:34
(Paula speaking French)
26:35
- I can speak English, yes.
26:37
- Yes. How are you?
26:39
- Fine. And you?
26:40
- Is this a restaurant supply house?
26:42
- Everybody. - [Paula] Every,
26:44
you'll take everybody's money. - Yeah, sure.
26:45
- [Paula] You won't discriminate.
26:47
- Yes, right. - Good.
26:49
Oh my goodness, I saw so many things
26:51
that I'd love to take home,
26:53
but the suitcase is only so big, so I can't.
26:56
I spotted all these fine quality copper.
26:59
I wound up buying two roasting pans.
27:02
And you pick them up and I mean, they're heavy.
27:06
They'll last for years.
27:08
And they'll be there for my great-grandchildren
27:11
when they're ready to cook.
27:12
Unbelievable quality of pots and pans.
27:16
(light music)
27:20
After we left there, we went up to Montmartre.
27:23
And it was like all kind of shops and cafes.
27:28
And around the square of the park
27:31
was all these wonderful artists
27:34
working on their art in the square.
27:37
And the people were just jam-packed in there.
27:39
I mean, you bumped against each other.
27:42
Artists really made this place famous.
27:45
Great artists like Toulouse-Lautrec
27:48
lived here because it was cheap.
27:49
It had great nightclubs like the Moulin Rouge
27:52
and the Folies Bergere,
27:54
and was full of pretty girls.
27:57
(light music)
28:01
We went up to the Sacred Heart Church.
28:04
And it's set up on a big hill
28:06
and you could look down and see the entire city of Paris.
28:11
Unbelievable.
28:13
And then it had steps almost like
28:16
if you were gonna be sitting on the steps,
28:19
watching a football game.
28:21
Only it wasn't a football game you were watching,
28:23
it was the city of Paris.
28:25
(light music)
28:33
Next, y'all, I meet a man that's after my own heart.
28:39
And later.
28:40
- Well, you have to wait. It's a surprise.
28:43
- [Paula] Michael gives me the surprise of a lifetime.
28:49
I hope y'all are enjoying the show
28:51
and I want to hear from you.
28:53
Tell me what recipes or videos you'd like to see me
28:56
make by just leaving a short comment below.
29:00
Now, let's get back to the show, y'all.
29:05
I think my all-time favorite thing in Paris
29:09
was something that was so very simple.
29:13
And that was the outdoor market.
29:15
I had been to the outdoor market in England.
29:18
And I have to say the outdoor market in Paris
29:23
was truly unbelievable.
29:27
(light music)
29:31
For those of you that have not been to Paris,
29:34
just to come to their markets is worth the trip.
29:39
I'm in food heaven. (Michael laughing)
29:42
I learned that each outdoor market in Paris
29:45
has its own specialty.
29:47
There was one for birds, one for books,
29:49
and this one, which featured regional organic foods.
29:53
(light music)
29:55
- [Michael] Unbelievable.
29:57
It doesn't get much fresher than this, does it?
29:59
(light music)
30:04
- They do crepes.
30:07
Or as we call them crepes.
30:09
They call them crepes.
30:12
But they do those over here
30:14
like we do hamburgers in America.
30:16
Crepes- - Mm-hm.
30:19
- With savory sweet.
30:21
Like I said, I don't see how those folks
30:23
over there can even walk.
30:25
They should be fat as ducks.
30:29
Look at that.
30:31
She knows just how much to put on there.
30:33
- [Michael] Uh-huh.
30:40
- Plenty of butter.
30:43
Lots of butter.
30:46
- Extra butter.
30:47
- How do you say butter?
30:50
(worker speaking French)
30:52
(Paula speaking French)
30:55
- Is that all the (speaking French) you're gonna put?
30:57
(everyone laughing)
31:00
- More (speaking French). - More (speaking French).
31:02
Yes, you missed a spot on it.
31:06
Yes.
31:07
I learned that crepes originally
31:09
came from the Brittany region in France,
31:11
where the land was too poor
31:13
to grow enough wheat to bake breads.
31:15
So this thinner pancake
31:18
was a way to stretch what flour they had.
31:21
It's wonderful, isn't it?
31:25
I would love our house to be right over there.
31:29
And with a kitchen. - Kitchen ready, huh?
31:32
- Uh-huh, and you and I could just run over here
31:33
and get stuff and cook and eat all day.
31:36
Can I tell y'all something?
31:38
This girl was in her element
31:41
when she found the chicken man.
31:43
(light music)
31:48
- [Michael] Oh, look at this. - [Paula] Oh, holy cow.
31:51
- [Michael] Holy chicken. - Holy chicken.
31:54
You roasted these chickens
31:56
and at the bottom, y'all, of this roaster,
31:58
it was just piled up with new potatoes that had been peeled.
32:04
And then these chickens were seasoned
32:06
and put on these racks,
32:08
and all that drippings from the chicken,
32:11
guess where they went?
32:13
On the potatoes. (laughs)
32:17
It was heavenly.
32:19
(Paula speaking French)
32:21
(worker speaking French)
32:24
- Okay?
32:26
(worker speaking French)
32:30
(worker speaking French)
32:33
Yes. Oh! (Paula laughing)
32:36
- He was so adorable.
32:39
And he cooked chicken
32:41
that was almost as good as The Lady and Sons.
32:44
(worker speaking French)
32:50
- Breast. Breast.
32:51
- Breast.
32:53
- I got that.
32:54
(worker speaking French)
33:03
- Okay?
33:04
Yes. - Yes. (laughs)
33:07
What did he say about my breasts?
33:08
- [Michael] I don't know. (Paula laughing)
33:11
- Does anybody know what he said about my breast?
33:14
And he invited me into his booth
33:17
to have some of his chicken.
33:20
I have to tell you,
33:22
that chicken was to die for.
33:26
That chicken was out of this world.
33:29
- Very good.
33:30
- Very good. - Yes.
33:32
- I think I got me a boyfriend for life, actually.
33:36
(Paula laughing)
33:37
(worker speaking French)
33:41
- Okay?
33:42
- French are, yes, y'all are.
33:43
(worker speaking French)
33:47
(Paula laughing)
33:49
- I think one of the highlights of Michael's trip
33:52
was Maison Du Chocolat.
33:56
You know, you've probably been preparing
33:57
for this all your life.
33:58
- [Michael] I have.
33:59
This is like the Super Bowl for me.
34:01
- [Paula] The Super Bowl.
34:02
(light music)
34:04
- [Michael] Oh my goodness. I'm like a kid in a candy store.
34:07
I've been saving myself for this.
34:11
- You hadn't done a good job of saving yourself.
34:15
A man named Robert Linxe, y'all,
34:17
set up his first chocolate workshop in the 1970s
34:21
in a wine cellar, making his chocolates all by hand.
34:25
And today, he has shops in New York,
34:29
Tokyo, and London as well.
34:32
- You want to taste?
34:34
Yes? Yes?
34:35
- You ask a fat girl if she wants to taste a piece of candy,
34:38
the answer would be yes.
34:40
(light music)
34:42
Oh, we went in there and we just ate
34:46
and ate and ate.
34:48
Thank you.
34:49
Can't miss this place. You must do it.
34:53
- [Michael] You have a big box?
34:54
- [Worker] Yes, a big box.
34:55
This.
34:58
- I think just a small box. - Yeah, maybe a small one.
35:02
- The thing that I associated Paris most with
35:05
was, like, little sidewalk cafes.
35:08
I expected every restaurant to have little round tables
35:12
where the locals would come in and have their coffee
35:15
or an afternoon tea or a snack.
35:18
And we went to this one place
35:21
that was just, just as I had pictured it.
35:25
Cafes in Paris are havens from the hectic city life.
35:29
You know, some folks pop in
35:31
and stand at the bar for a quick coffee,
35:33
but for a lot of folks, a cafe can be a home away from home.
35:36
A place to read a paper or bump into a neighbor,
35:39
or just sit back and enjoy the city as it goes by.
35:46
(light music)
35:49
I think Paris is truly a place for lovers.
35:53
Such a romantic city.
35:55
(light music)
35:58
What really took my breath away,
36:00
you can sit around and you can see pictures of it,
36:03
and you can think about it,
36:05
but the Eiffel Tower.
36:08
The Eiffel Tower will take your breath away.
36:12
Reckon how long it'd take us to climb those steps?
36:14
- [Michael] You wanna go try?
36:15
- [Paula] No.
36:16
But do you think it would take us a day?
36:19
- Well, it depends on if they've got a hospital halfway.
36:21
(Paula laughing)
36:23
(Michael laughing)
36:26
- You just can't appreciate it
36:27
until you see it in person, can you?
36:29
- I know it.
36:30
- That brought tears to my eyes.
36:33
It was breathtaking.
36:36
I kept telling Michael, "My children need to be here.
36:39
They need to see this."
36:41
This is a city for young, in love people.
36:46
We've got to encourage our children to come here.
36:49
- I know it.
36:50
(light music)
36:53
- [Paula] Next, Michael surprises me
36:56
with a Parisian memory that's gonna last me a lifetime.
37:04
I so hope y'all are enjoying the show.
37:07
And if you do.
37:08
Be sure to click like, subscribe and
37:11
notification bell so you'll never miss a video.
37:15
And we'll be right back after the break.
37:23
- Mine and Michael's dreams
37:27
have always been on a smaller scale
37:31
of trips that we might be able to take together.
37:34
And the neat thing about our trip
37:37
was the fact that we discovered it together.
37:41
It was not like one knew more than the other.
37:44
Both of us together were just in awe
37:48
of where we were.
37:50
And the fact that we were together,
37:54
you know, it just don't get better than that, does it?
37:58
Michael and I had had
38:01
such a fabulous time,
38:05
such a wonderful time together.
38:08
And he surprised me by saying,
38:10
"I've got one more surprise for you."
38:13
And I said, "Well, what is it?"
38:15
He said, "Just get ready and I'll show you."
38:19
So where are you taking me?
38:20
- I've got a special surprise for you.
38:22
- You do?
38:23
(light music)
38:29
Where are we going?
38:30
(light music)
38:35
He led me up onto the roof,
38:37
top of the Four Seasons in Paris,
38:40
overseeing Paris.
38:42
(light music)
38:46
- Isn't that great?
38:48
- And this beautifully dressed table
38:52
sitting there on the tip top of this building,
38:58
filled with all kind of delicious food.
39:03
- [Michael] How's that for a view?
39:04
(light music)
39:14
- I can't tell y'all
39:18
the feeling that came over me.
39:25
Makes me wanna tear up just to talk about it.
39:28
Oh, you have tears in your eyes.
39:30
(Michael laughing)
39:33
Oh.
39:35
I've wondered more than once,
39:39
how could a little girl from southwest Georgia
39:42
wind up in the middle of Paris,
39:48
looking at the Eiffel Tower,
39:50
surrounded by all this beauty?
39:52
(light music)
39:56
I'll never forget this as long as I live.
40:01
It's unbelievable.
40:04
He still had one more surprise in him.
40:09
And that was the surprise
40:11
that truly knocked me over.
40:14
(light music)
40:21
- Mademoiselle?
40:24
Bonjour, y'all.
40:26
Le surprise.
40:27
(everyone laughing)
40:30
Can you believe it?
40:31
- Hey, Pepaw. - [Michael] Hey.
40:34
- Hey.
40:36
(Paula crying)
40:40
- Oh no!
40:43
- Le Mama.
40:45
Oh, mom.
40:47
- No! No!
40:52
I've been trying to call y'all.
40:57
- We weren't there. We was in Paris.
40:59
- What are y'all doing here?
41:03
- [Bobby] We're hungry.
41:04
- Oh my God. I told Michael, I said.
41:09
- You okay? - Y'all in Paris.
41:11
Did you know it?
41:13
Did you know you was in Paris?
41:14
- Yes. - Are y'all not a dream?
41:17
Did you know they would come?
41:19
- Yeah, it was the plan.
41:20
- Michael set it up.
41:21
- Months ago. - No.
41:23
- Yeah.
41:25
- Yes. - I wanted y'all
41:27
to come to Paris so bad. - Okay.
41:31
- Oh my goodness.
41:33
I love y'all so much.
41:35
- Oh, we love you. Isn't this beautiful?
41:36
(light music)
41:38
- I couldn't believe it
41:40
when I turned around and saw my children.
41:44
I had pined for them all week.
41:47
And then all of a sudden, they were just there
41:49
right in front of me.
41:51
It's a wonder the old girl didn't have a heart attack.
41:54
(light music)
41:56
It's too much for an old lady.
42:01
There has been nothing like it, and I know there never will.
42:05
Like that moment
42:08
on top of that hotel in Paris, France.
42:12
My heart is so full.
42:15
(light music) (bells chiming)
42:20
- [Jamie] Let's raise a glass. - [Bobby] Cheers.
42:22
- So full.
42:23
- Cheers. - [Michael] Cheers.
42:25
- Cheers to a beautiful family.
42:27
(light music)
42:31
This trip to London and Paris, it changed my life.
42:34
(light music)
42:37
I think it's made me realize
42:39
that this great big world that we live in
42:43
is really, when it gets right down to it, not that big.
42:48
You know, people are people wherever you go.
42:53
And there's so many wonderful,
42:56
wonderful people out there to meet
42:58
and wonderful things to see.
43:00
All you have to do is make the effort.
43:03
(light music)
43:14
Who's running the restaurant?
43:17
Hey, y'all, it's Paula Deen.
43:19
Now, if you enjoyed this video, be sure to like it
43:22
and click the subscribe button as well as the notification
43:26
and bail to be alerted when I post a video.
43:30
Love and Best Dishes Y'all.
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