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Today we've got a really cool selection of French kitchen gadgets for two home cooks to test, review, and possibly hopefully learn a thing or two about. Uetra dude. First French kitchen gadget is underneath the cloch. Wee. I hope it is bon. Voila. Oh, okay. You've got egg holders. Clay pot cooking is a very popular French technique. Are these clay? Is it clay? I just realized. Is it like those Japanese octopus balls that you flip over? Oh, but French. Well, you're kind of thinking down the right lines. And what I will caveat this with is that I would like you to think in your most stereotypical
perception of France and what they cook to try and guess what these are used for. Safe in the knowledge that no one French watches our channel because they don't respect our food opinions. Cheese. I like cheese. Butter. Butter and cheese. Garlic. Like snails. Eargo. These are esargo dishes. Add authentic French charm to your kitchen with this pair of vintage esargo dishes. Handmade in France from amber brown stone wear ceramic. Each dish features a handle and six rounded wells to keep snails, sauces, and seasonings perfectly in place. Do you want to try them out?
Yes. Yeah. Beautifully prepared. These are snails. The snails have been removed from the shells and they've been brazed for 45 minutes in stock. Kush has knocked up a compound butter. So basically in a food processor, butter, garlic, parsley. Then put the snails back in the shells and then smooshed all the butter inside. You now take those and put them inside the pans. And we will put those in the oven. Because you normally just do this in a pan. Butter goes everywhere. Um or you have small dishes. This is a way of controlling the butter, stopping it getting everywhere, and being able to cook and then present it to people at a table, so they each have their own portion of esargo. I love the theater of
it and the job it's doing makes sense. We did um snails on the kids channel um and again, the idea of them, they were horrified by it. But again, garlic butter, they couldn't look past that when this is delicious. These will go into an oven for 12 minutes at 180° C and we'll see if it meets all the claims. Now, I have a horrible feeling that you're going to rate those esargo picker upers more highly than the actual dish cuz they're really effective. These are a much better gadget than a dish. Yeah. Well, as I'm doing it, I'm losing a lot of my garlic into the bowl. That's good. As long as it's not spilling over.
It's designed to fit perfectly the shape of a shell. can be hot. Good. Garlic, parsley, butter, and some earthy worms. Going micro seconds now. Yeah. Well, I think they're enjoying it. Lovely. I really like that. It's a really nice way of presenting them. Um, and I know that you want us to talk about how it's kept the butter inside each little pouch, but I couldn't give two MS. No. Like, I just think it's spilled. It's kept it contained. Yeah. It's a love it. It's a presentation dish. That is a They're the best snails. They are really good.
It celebrates nails at every element. I'm really into that. It's made me happy. Would you want to guess how much we paid for the pair? And this cuz these are really great. These are the best. These are brilliant. £25. I was going to say like about Yeah. about 12 quid each. So yeah, about 25 quid. Oh, that would be 24. I know. But what's the point? £16.99. Good. That is good. I can do it. With all that in mind, need you to each score this out of five stars. Baz, I can't fault that.
I don't know why, but I' i've got to give that five stars. There's nothing to not like about it. There's nothing that doesn't work. Like, if you like snails and you want to eat snails, this is a fantastic way to present them. Sank stars. Thank you very much. So, that is D stars. Yeah. DS. Yeah. Well, the question that we're all asking ourselves is the Esargo dishes. Has this gadget snailed it or is not worth celebrating. Absolutely snailed it. Right. Bear with on this one cuz I've had to do a lot of additional reading and I think I've just understood it.
Okay. Lift LL pretentious. Oh. Okay. Cleva wine va. Yes. Pejo it. It holds really nicely. I want to hold like that. Well, I wonder if that would be like to go around the bottle. No. To It's not sharp. Dexteritywise. That feels comfortable. That feels comfortable to do something. We'll get this. Cuz you're holding it completely wrong. So, this is the KF Duva from Peugeot. the culmination of 10 years research and a registered patent. So this is a measuring device that can tell you the aging potential of any type of wine. You dip that into a glass of young wine. So any wine that's between the ages of 1 to 3 years. And for every second other way every second that's dipped in there, it
will allegedly age that wine by a year. What? So, it has two purposes. Firstly, you can buy younger wines and dip it in and age it by a year and it tastes better. Or if you've bought a case of more expensive wines and you're worried about opening them too soon, you can take one, either open it and pour a glass or do you remember the uh wine gadget which pierces the cork, allowing you to pour without ruining the wine? You can use a device like that and then say, "Okay, this needs 2 years until it's ready." And then you leave it in the cellar. That little nubb in on the end that acts as a catalyst for oxidization enabling the flavors within the wine to develop. So it's an alloy and it basically forces the sulfur
compounds and the tannins to react with the oxygen instantly. I know I said alloy Peugeot very good. So you got three wines there ranging from £12, the one in front of Baz to £20. Jay, the most expensive is actually a 2020. So that's 6 years. Pour a glass. Try one without, one with. See if you can taste any difference with any of these wines. Young wines tend to be have flavors of fresh fruit, flowers, herbal natures, sharp, crisp. I really like that he's telling us this. Grippy. in terms of texture. Whereas aged wine tends to have more dried fruit, leather, tobacco notes. is a bit more smooth, perhaps velvety, and the textures are more integrated. And
did you know that before you read it off the iPad? Absolutely not. We have a test glass. That's our control. And then you dip in, hold for one second, and remove. No stirring, no nothing. one. Quite a bold red straight away. Very fruity. Blackberry. Crisp. Grippy. Looks grippy. Oh, I think there's something different about it, but I can't work out what it is because maybe, you know, our pallets aren't developed enough, but it's doing something. You can keep going. And it recommends you keep going until the crash. Okay? Which is when the wine suddenly tastes flat, acidic or metallic after two seconds in your m mouth. With this is quite it feels like quite a fresh vibrant.
Yeah. Fresh fruit. This one feels duller thing, but in my mind, I don't know if that's made it better. Interesting. It's made it almost richer, something I'd drink with steak rather than happily have that with a salad or fish even still. It's like it's moved it more towards red meat. Da cat sank. See? So 9 years. That's Wow. Oh, now it's getting a bit more Oh, Christ. No. Yeah, it's almost vinegary now. It's become more acidic. Have we crashed it, do you think? I think that's on the edge. Yeah, I still It's very drinkable still, but you're right. It's slightly more.
Should we try another? Let's try the Chardonnay. Time travel cat sank. Right. This has done the opposite to what the red's done. Okay. The red, it dulled it down. Whereas for me, it's it's brought it to life. It's livened it up. Set. Wheat. Nerf. D. I think we got It's gone flat. It's gone flat and it's gone um quite vinegary. Acidic. What wizardry? What kind of sorcery is this?
I know. I want you to try the expensive bottle of wine and then we're going to round this off. A major difference. It's gone really grippy. Yeah. Whereas it was relatively silky to start off with. Yeah. So, you think it's got worse? I think that's got worse. It's got more friction. Yeah. Let's have a guess at price. How much do you think we paid for the cleft duvan? £25 quid. Yeah. I think this is more £75. That's a lot more.
10 years worth of research. Bit of metal. This retails at £3660. Oh, you were much closer. What it's doing could save you thousands of pounds if you're collecting wines or you run your own vineyard at home. I'm struggling with it. So now boys, I need you each to rate this out of five. Baz, where are you going? I'm going three and a half out of five. What's that edi? I'm going d edi 2 and 1/2 because it works. That's the two and a half. It's useless to me. other two and a half. So two and a half cease in total. But obviously you don't give a crap about what I say. I just need to ask you the question that we're all thinking. Is the cleft duan a super clever creation
or just not that vinitative? Vinitative. Pardon? What are you trying to say? Innovative. One, two, three. Vinative. The only problem is in France it's pronounced v. I think we nailed that. It's obviously a very clever invention. I don't see the value in it. I concur. No. Is it clever or is it isative la? Oh, hey. Oh. Oh, you meant to put your through there. No, don't put anything in there. So appro fabric or false. Look how sharp that is.
Oh, okay. It's a knife. A serrated knife though. Baguette. Baguette chopper. Baguette. No. So this is a fromage. No. This is a small version of the original. This one being aimed at consumers. Saucy song. Yes. This is the saucy song guillotine. Of course, it's called a guillotine. Yeah. Hey, you couldn't couldn't have a French gad gadgets episode without a guillotine. So, the guillotine as was originally created to solve specific problems for butchers and delicatessants. The need to slice large quantities of dry sausage quickly,
uniform, without fatigue. However, this version has been aimed at the domestic consumer to serve as the centerpiece of Apero, which is the French tradition of pre-dinner drinks and snacks. Best, aren't they? I don't I would never tell their face. Yeah, but they are saucy. Good hands. But I also and you've got to forgive me because we're now venturing over into Epia. Well, the because I have some cured meats here. Okay, we're in the shenen zone. So, um, which in that order goes soft to very, very hard. Oh, that is wonderfully effective. That might have a go.
Oh, that does it straight through. It's like So, because it's mounted on a sliding track, it creates a sheer force. So instead of just pressing down, which can flatten the sausage, it cuts on a bias back and forth motion, keeping the slices perfectly round. Should we test it with some other sauce? Cured meat. I have to say there is no chance of you becoming fatty whilst doing this. That is so easy. Light work. Really like it. M it's a gadget that does one job which usually is a sign that we could maybe should hate it. It's doing a really good job and it turns that your daily routine into a bit more of a ritual. If I was being ley
what would be nice are some sticky feet. Mhm. I know we're using it on our worktop but that is um a bit less slippery. Even the hard one it's just no effort at all. Now, this is made of beachwood, so it was hand wash only. You got some lovely little thin slices. So, you like it? I really like that. How much do you think we paid for it? 60 quid. They also claim it can cut other compatible foods. Small cheeses, firm vegetables, bread sticks, other snack board items.
£45. You are close. £45.73. Pretty much bang on. Well played. I need you to rate it out of five, lads. I really like it, but I think the branding could be a slightly more tiny little bit too comic sand metallic, but which makes it feel more homemade and not over. It's like that's not the branding doesn't matter, but for me, you just said it does. So therefore, cat four and a half. It's also right-handed, which is fine cuz it does is a smooth motion. It's It's got cat written all over it. Cat. Okay. So, it's the fact that we have to do some basic maths. Edommy eight and a half. Yeah. Well, the question I have for you lads is this a French revolution or is it just making a guillotini impact?
Despite giving it a high score, it's having a guillotini impact on an everyday thing, but I still like it. It's not a French revolution. No, but it is having a bit more than a guillotini um impact. I'd say it's having a Gillig. Yeah. Gillig Grand impact. Fantastic. Well, we've got one more for you. Are you ready? Yes. Boom. Okay, lads. Final gadget underneath the clch. Voila. Oh. Yes. I've done this in France. Have you? I've been to France. It's a hot plate. You cook on it. This is Pierre Aure. A grill stone designed for larger or shared portions, making it ideal for tabletop grilling experience
at restaurants or dinner parties. This grill stone includes a support tray and stand offering stability and heat insulation whilst the stone remains hot for extended cooking. Now pirad is a French tabletop cooking method. It dates back to the medieval times. Almost every country that has a food culture has one. You've got the Japanese grills. You've got Korean grills. All social. You can go to restaurants at home. This is the French possibly one of the oldest methods. Every cuisine have we got? No, he said everyone has got a culture. I did caveat it. And the method is said to preserve the natural flavor of the food because it is a clean cooking method. That is smart.
Really, really clever. It comes with some old friends. What do you don't have the what? Just so we don't put this in the oven. Oven. So, you put this in the oven for 20 minutes at a full heat to come up to temperature. Then you maintain the heat with the little pot full of the gel which you light. Keep it underneath just to stop it going cold. Um, whilst you talk and eat because you're having such a fantastic gathering and you're such spectacular hosts, you want to keep on bringing the food out throughout the whole evening. Can we try it?
Yeah. First, preheat it. There's an oven on preheated behind you. Let's cook. So you have some bur, some champion, and lettuce. And let Yeah. What? I was expecting more of a sizzle. That's more of a sizz. A little sizz. Oh, there is. Oh, there you go. So traditionally purad would be used with various meats, duck, prawn, scolops, veg and everyone cooks their own food at the table so that they can cook the meat to their preferred dness etc. Growing up we did lots of holidays to France. Yeah. And I think this is the most common thing we did when eating out. So much so that we bought a stone to use at home as kids growing up. On reflection, I grew
up eating rubbish steak because we just it kept on overcooking our steak over again and but it was more the fact that Should we do the hot stones again? Yeah, but that's amazing, isn't it? It's like a family. We just use patio slabs. Do you know what Pierre translates to? Stone. Oh, what? Pierre means stone. Does it? Yes. I'm Michelle Huttle Pierre. Oh, hello. You look like a Pierre. See? Right. So, that side has cooked relatively quickly, but now the whole thing's cooled down significantly. The
other side is going to take a little bit longer. Yeah, I think maybe I should have just filled this. Yeah, now you've just rubbed raw steak all over the hot steak. Well, I've had it before. It's wa thin piece of steak. It's barely minute steaks. Yeah, this is chunky. Lovely pieces of meat, but too chunky. So, it's been about 10 minutes. Mhm. I don't think it's getting any hotter. No, it's now just resting in its juices. I can touch it now. It's still hot, but would you be confident putting more things on it now?
Back in the oven. Okay. Ideally, from what it's for one person, you need a couple of these and thinner steak and you probably got one or two attempts. Okay. Well, before we get your final thoughts and ratings, um, how much do you think we paid for the Pierre Aure? I'm going to say £60. £70. £96.78 once we converted it. Give us a rating out of five. And your final thoughts of the hot stones I've seen out there, that's the way it's presented. One of the smarter ways of doing it. I love them. Really, really love them. They are
always underwhelming at home. Stars. I don't think I've ever had a good steak cooked on a hot rock uh before in a restaurant or anywhere else. I don't think it gets enough heat through it for long enough to be able to cook something properly. I think you're always working on residual heat essentially and you're never going to get the best result. It's a one star. It's a number and plus is D. So, I've got to ask you the question. The Pierre Cure, is this one rocking it or just stone cold useless? Actually, now it's definitely stone cold useless. Would you believe it? A snailbased pot came top of that list with de out of de. But let us know
in the comments which did you like? Which other nationalities and gadgets should we explore next? These all come from links that you guys send us in the comments and on social media. So, please keep them coming through. And if you enjoyed that or found it interesting, please give us a like. We're trying to get 15,000 likes per video back to back. So, if you found any of it valuable, please give us a like. Thank you for watching everyone. Mercy Buku and Oravoir. Mercy Buu.
