To watch in HD, get ClipCafe PRO
Here we go
Please log in to add to collections.
Remarkable Places to Eat

Here we go. This is like going downinto a submarine. Oh, my word. Philip Gosselin's family...

Here we go. This is like going down
into a submarine. Oh, my word. Philip Gosselin's family have been
running bakeries for over 100 years, and he's been making baguettes
all his life

Full Transcript

00:00:01.000 --> 00:00:02.072
Here we go.
00:00:04.072 --> 00:00:08.999
This is like going down into a submarine.
00:00:08.999 --> 00:00:09.028
Oh, my word.
00:00:09.028 --> 00:00:13.004
Philip Gosselin's family have been running bakeries for over 100 years,
00:00:13.004 --> 00:00:15.064
and he's been making baguettes all his life.
Duration
16 seconds
Views
27
Timestamp in Movie
00:25:04
Uploaded
Jun 20, 2025
Season
1
Episode
3
Genres
documentary

Want This Clip in HD?

Upgrade for HD/4K downloads and unlimited access. Upgrade now →

Movie Summary

Leading UK chefs guide host Fred Sirieix around their chosen city to experience three restaurants where they genuinely love to eat and explore what goes into making them so special.
S01 • E03 This is where you make the baguette. - Remarkable Places to Eat 00:16
This is where you make the baguette.
S01 • E03 French law states a true Parisian baguette - Remarkable Places to Eat 00:08
French law states a true Parisian baguette
S01 • E03 First off, baguette - it's Parisian. - Remarkable Places to Eat 00:31
First off, baguette - it's Parisian.
S01 • E04 It's incredible. - Remarkable Places to Eat 00:20
It's incredible.
S01 • E03 It should be completely translucent, you should be able to see your hand - Remarkable Places to Eat 00:33
It should be completely translucent, you should be able to s...
S01 • E04 Veg prepped, it's time to cook. - Remarkable Places to Eat 00:21
Veg prepped, it's time to cook.
S01 • E03 19-year-old Pedro has been Philip's apprentice for four years. - Remarkable Places to Eat 00:26
19-year-old Pedro has been Philip's apprentice for four...
S01 • E04 Pero no pasa nada, no hay problema. - Remarkable Places to Eat 00:45
Pero no pasa nada, no hay problema.
S01 • E02 I can see how the special rearing makes the Wagyu more expensive, - Remarkable Places to Eat 00:35
I can see how the special rearing makes the Wagyu more expen...
S01 • E03 Ah, oui. Yes! - Remarkable Places to Eat 00:05
Ah, oui. Yes!
S01 • E04 Watch this. - Remarkable Places to Eat 00:47
Watch this.
S01 • E03 This bread he's making right here, this one here, - Remarkable Places to Eat 00:07
This bread he's making right here, this one here,
S01 • E01 OK. So, it's amazing that there's loyalty here. It's so refreshing. - Remarkable Places to Eat 00:32
OK. So, it's amazing that there's loyalty here. It...
S01 • E01 How many years have you worked here? 20 years. - Remarkable Places to Eat 00:36
How many years have you worked here? 20 years.
S01 • E03 I've never done this before. - Remarkable Places to Eat 00:06
I've never done this before.
S01 • E03 Feel the heat suddenly. Whoof! - Remarkable Places to Eat 00:40
Feel the heat suddenly. Whoof!
S01 • E01 The longer I'm in Venice, the more I realise just how - Remarkable Places to Eat 00:32
The longer I'm in Venice, the more I realise just how
S01 • E01 Thomas is just telling me that 90% of restaurants are for tourists. - Remarkable Places to Eat 00:20
Thomas is just telling me that 90% of restaurants are for to...
S01 • E01 This is why things cost so much in Venice and life is so expensive. - Remarkable Places to Eat 00:38
This is why things cost so much in Venice and life is so exp...
S01 • E01 I think it's not a question of strength here - it's just technique. - Remarkable Places to Eat 00:15
I think it's not a question of strength here - it'...