1 mention
“This next restaurant has a view of the Eiffel Tower. It's called Girafe. It's one of Paris's most popular restaurants.”
7 dishes- 1Rosa Cocktail54:10
“Cocktails have arrived, the Rosa. This is 20 euros. This has estrogen in it. I don't know why. Oh, it's nice. Not overly sweet. Good. It's like elderflower and vodka, but not sickly sweet. This is this is nice. Really good.”
- 2King Prawn55:10
“Food-wise, we've got the King Prawn, yellowtail, and then a tuna tartare. This looks all right. I'm going to attempt my chopstick skills. Again, this looks like a take on a Nobu's dish, but here we go. Oh yeah, ginger, this ponzu sauce and the soy. They've lightly poured this warm sesame oil over it, and you can see it's slightly started to cook the top almost. That is banging. Six pieces for the King Prawns here, 36 euros. Looks like it's got basil and baby spinach has been cut up with this sauce over.”
- 3Yellowtail55:42
“This yellowtail that we're getting one, two, three, four, five, six, seven, eight pieces, 29 euros. Definitely a lot.”
- 4Tuna Tartare56:37
“The tuna tartare that we've got here with fresh mint and lime, 25 euros. Everything looks great though. Let's try tuna prawn. Lime, mint, tuna. Here we go. Oh. That's special. Lime, mint and tuna. Didn't think the combo would go, but it does. You know what, good start. Good start so far.”
- 5Chicken58:31
“Chicken, very soft. I feel like it's been sous vide. We've got the skin on there as well. A rosemary juice, they said, as well. This. Very soft, quality chicken. Again, don't think it's piping hot. It's just like warm. Nothing that you would complain about, but it's just on that, but it's on that borderline where if it was any colder, you'd probably be like, bro, it's cold, we waited a while. The chicken is the most flavorful, but just wish it was the heat of this dish.”
- 6Cod58:59
“The cod, I've got asparagus, bits of mushroom. Looks like a kind of curry sauce, foamy as well. Lobster pasta. Here we go. Oh, that's a bit different. Not bad. The curry is flavored with ginger of some sort. Watery, but actually tasty. Nice. Maybe some coriander in there as well.”
- 7Lobster Pasta59:58
“Lobster pasta over here. I really do hope this is hot because this is 59 euros, this. Big chunks of lobster. Right, it is hot. We're safe, we're safe. I know what the cameraman's going to say. Don't taste anything. Don't taste anything. And I think I'd have to, I think I'd have to agree. I already know you're going to say that. 59 quid for this. Really? I don't know. Really? Don't even taste the tomato. Don't know that. It's definitely the hottest dish out of everything. The tomatoes are nice when you actually eat them. The actual lobster bisque sauce, not actually getting much. There's capers in here as well, fresh basil, fresh tomato. Solid mate. Thank you. That's what you have to do, isn't it? As soon as they see the camera, they're like, oh no. This is the hottest dish out of all of them. The chicken is the most flavorful, but just wish it was the heat of this dish.”
