Brasseries Lipp, a living legend скачать в хорошем качестве

Brasseries Lipp, a living legend

More than a restaurant, it's a true Parisian legend. Founded in 1880 by two Alsatians, Léonard and Pétronille Lipp, Brasserie Lipp has been a staple of the chic Saint Germain district for 140 years. Everything is in its original form. The sumptuous Art Nouveau decor earned it a historic monument designation in 1989, and especially the menu, unchanged for over 60 years! Here, traditional cuisine is served, according to a fixed weekly schedule; otherwise, regulars revolt: pepper steak on Mondays, veal blanquette on Tuesday evenings, or cassoulet on Thursdays. Another tradition: the clock is set ahead exactly seven minutes! Why? Is that how long it takes for members of parliament to get to the National Assembly? We'll follow Pascal Jounault, the chef, as he tries to change two recipes without incurring the wrath of the celebrities and politicians who know him well. The first maître d'hôtel, who is also a physiognomist and who decides as soon as a guest walks in the door whether they deserve to stay on the ground floor or send them to "purgatory," meaning the first floor, where it's always too hot or always too cold. His head waiters, who are numbered from 1 to 27 according to their seniority, and who argue very often. And finally, Cindy, the oldest member of staff in the establishment, who takes care of the evening cloakroom. 💖 Like this video if you love great brasseries! 🔔 Subscribe to explore other legendary places in Paris. 🗨️ Comment: Have you ever dined at the Brasserie Lipp? Arrival of Luc, the first maître d'hôtel, arriving at 8 a.m. at the brasserie and starting by filling out his forms for the seating plan; Interview with Luc Pignon Preparation by Frédéric Gindre, head waiter donning a log jacket Pascal Jounault, head chef, explains that he doesn't change the recipes or daily specials Followed by Christian Leprette, a Lipp customer, walking through Saint Germain des Prés Marc Cerrone, a VIP customer, at his table Delivery of products including sauerkraut, 100-day-old chicken, Petrossian marinated herring, Joel Dupuch oysters, and reception by Pascal Jounault; the latter shows us the storerooms and the second kitchen in the basement Jauffrey Beauclair, director of the Brasserie, shows us the wooden revolving door and the three dining rooms "Paradis", "Purgatoire" and "Enfer" Luc tells us the story of the tables: Belmondo's No. 1, Picasso's No. 39, Lovers' No. 8 Luc choosing the wrong table when seating Michel Lafon; Bruno Lemaire sitting at a table All clocks set forward 7 minutes, the time needed to reach the National Assembly Pascal visiting the butcher shop of Jean-Baptiste Bissonnet, official supplier to the Élysée Palace; Visiting the carcasses in the cold room, pierced by Rolling Stones music Louis Giscard d'Estaing and Alain Pompidou tasting the new veal blanquette Interview with Cindy Doniguian, cloakroom manager, making trips to the basement Followed by Patrice Le Cudennec, maître d'hôtel this Saturday Interview with Marie-Françoise and Monique, long-time customers " 00:00:00 Brasserie Lipp: an essential Parisian institution 00:06:45 Famous regulars: between politics and show business 00:13:20 Precision service: hierarchy, codes, and rituals 00:20:50 Cooking secrets: Lipp's signature dishes 00:29:15 Behind the scenes at the restaurant: reservation management and service pressure 00:38:30 Why does Lipp remain a benchmark after 140 years?