November 21, 2025 • 8 mins
"Beckoning as a homeland to incredible food, world-class wine, iconic cultural landmarks, and infused with a bohemian spirit, Paris is the epitome of a tourist mecca. Home to over 140 museums and 30,000 bakeries, you’ve got so many alluring visitor experiences to weigh up than you can poke a baguette at."
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack team podcast
from news Talks at be.
Speaker 2 (00:13):
Mike Yardley is the man with the toughest job in
the business SAT Travel, corresponding, Good morning sir.
Speaker 3 (00:18):
Good morning Jack.
Speaker 4 (00:19):
I've been drawling over your gyushing about to meet Treason
christ Church today.
Speaker 2 (00:25):
Reason and surely as I do.
Speaker 4 (00:30):
Yes, No, I totally agree. The one tip I would give,
whether you're a local or visiting christ Church, do not
go there and order order on the phone or online because,
as Sam said to you, yeah, the cues, the lines
at riverside can be crazy.
Speaker 2 (00:46):
They can be crazy. Yeah, I mean they're crazy for
good reason as well. It's not just time, it's good reason.
But that's a very very good tip. Ordering online so
you can just turn up and have it two minutes beforehand,
have it passed hot? Yes too? Right, Yeah, forty years
that's crazy, isn't that brilliant? Yeah, it's amazing. You know,
(01:06):
it just shows, you know, if you've got a winning combination,
there's always going to be demanded. Yeah, as far as
I'm con said it, that's so true. Anyway, we're casting
our attention a little further afield this morning to the
bytes and sights in Paris, And is your sense that
Paris is falling prey to over tourism.
Speaker 4 (01:27):
Yes, it is pumping and interestingly, unlike New Zealand, Paris
didn't really miss a beat post COVID, it just rocketed back.
So like they've had over fifty million tourists pouring into
the city this year, and a lot of that's probably
on the back of the Olympics last year, but for
(01:49):
many months of the year, Jack, Paris resembles a hot
mess of humanity. I was there a fortnight ago, way
outside the pic tourism season. It was still lively, but
definitely more manageable. So I reckon if you are planning
a fling with Paris, it's now a cool Haitian destination.
You know, go October to March, rug up rave the elements.
Speaker 3 (02:13):
You will have so much more room to move.
Speaker 4 (02:15):
But definitely May June, July, August, September, steer clear.
Speaker 2 (02:20):
Very good tip. So how is the crowd crush at
the Notre Dame Cathedral.
Speaker 4 (02:25):
Yeah, it's interesting because it is rivaling the Eiffel Tower
for supreme attraction status on the back of its restoration.
So they've had over fifteen million tourists through the masterpiece
so far this year to check out how to spend
a billion dollars, and as has been the case for
eight hundred and sixty years, notret arm is free. It's
(02:47):
open to all, so you don't have to buy a ticket.
But it's once again it's dodging the crowds as the issue.
So my tip would be head there at the very
start of day, go to the eight o'clock morning mess
and you will be straight in. So it's only a
thirty minute service. The mess an express service, but it's
(03:08):
such a really good way to savor the building in
the morning, crowd free, calm, it's just so much more rewarding.
Speaker 2 (03:17):
And now that that restoration has been completed, just how
impressive does it look.
Speaker 4 (03:22):
It is astonishing, Jack I Reckon, it's like time travel
because I remember I was there probably seven eight years ago,
and the interior was black. Now it is so pure
and creamy. Eight hundred years of grime and soot from
burning candles has been removed, so you just see this
(03:42):
buttery hue of limestone.
Speaker 3 (03:44):
It's absolutely astonishing.
Speaker 4 (03:46):
The other thing that blew me away just all of
the specialist craftsmanship, like the two thousand.
Speaker 3 (03:53):
Oak trees that were cut across.
Speaker 4 (03:55):
France and then hand cut into beams and trusses. Using
medieval tools. They apparently mined a thousand cuba meters of
limestone that was then chiseled into all of the leaping
arches and the grinning gargoyle as you can see now.
So yeah, it's like a temple to traditional craft and
(04:18):
you just walk around with your with your mouth wide open.
Speaker 2 (04:21):
As yeah, we're speaking of if you're looking for some
signature eat in Paris, what would be the key to here?
Speaker 4 (04:28):
Great crop monsieur, the ultimate comfort food. It's like the
dimitries of Paris, isn't it So? Yes, along with your
smoked ham and your Dijon mustard. The essential element as
molten green year cheese, it's got to be the gree
year because it melts smoothly and evenly, and that delivers
(04:51):
that gooey and stretchy consistency.
Speaker 3 (04:54):
So that is the kicker.
Speaker 4 (04:56):
I noticed by the way that a lot of people
in Paris are having kroc Madan, which is equally as popular.
The added extra is a Friday egg crowning your croc.
So it's actually a really good breakfast option.
Speaker 2 (05:11):
A Krock, Madame, Yeah, what about sweet treats? Any standouts
for you?
Speaker 3 (05:16):
Yeah.
Speaker 4 (05:17):
I went to a place called Bistro Marbouf, which is
just off the Champsalise for French crapes, and they've been
pumping out crapes at Bistro Marbouf the centuries and it's
this lovely, elegant wood panel to bistro. So there were
a lot of locals in there chomping down on crapes
mid morning, sort of like a mid morning picked me up.
(05:39):
And apparently the biggest cellar in Paris are banana and
chocolate topped crapes, but I still reckon butter and sugar
topped crapes is the way to go. And by the way,
just around the corner from Bistro Marbouf, Partisseri Perfection Luderray's flagship.
Speaker 3 (05:56):
Venue on the Champsalise.
Speaker 4 (05:57):
Oh my god, what a calorific cannival of color this
place is and just food art galore. So if you're
of Macharn's, I'm not I find them ployingly sweet personally,
but if you are a fan, definitely go to Ladder
and Something Extra.
Speaker 3 (06:15):
The pastry workshops there are.
Speaker 4 (06:17):
Really popular, so you can you know, make a macharon
like an executive chef, but you do need to book
well in advance.
Speaker 2 (06:24):
Okay, cool. So what are your favorite districts in Paris.
Speaker 4 (06:28):
Yeah, it's a big, sprawling city to stroll, so you've
got to do it in sort of bite sized bits.
I reckon, but the three Pockets. I really adore strolling
through the Opera district, which includes that sublime department store
Gallery Lafayette, and then you can see all of those
incredible boulevards designed by Houseman. I also really love San
(06:50):
Germain de Prey because it's just cafe hopping heaven, all
very leafy, lots of sheep boutiques. It's just quintessential powers
I reckon. But for the most distinctively different slice of Paris,
I know it's very touristy, but it is a rock
star Monmart with all those slinky lanes, the hilltop, perched,
(07:11):
the atmosphere and Renoi lived.
Speaker 3 (07:14):
That's worth the walk up the hill.
Speaker 2 (07:16):
Oh yeah, it was so good where they had the
Tour de Frances year, they raced up mo Mart and
was just like it was just yeah in the final
leg of the tour is so good. What would you
eat if you're stopping off a mo Mart, where would
you go?
Speaker 4 (07:30):
Yeah, I had lunch at a place called Leamir Catherine,
which is right on the main square in Monmart. These guys,
and interestingly it won't blow your budget this place. But
these guys opened in the same year that Marie Antoinette
was gillotined seventeen ninety three. So I pondered that Jack
as I dismembered a plate of burgundy snails, huge shells,
(07:54):
massive shells, really small snails. So it's the first time
I have sampled gestropods. They tasted like squishy slivers of
fungi to me, so I'm not sold on them. But
they had a very sweet and happy ending. At Lemir Catherine.
I had the fudge chocolate cake with custard cream. Oh
(08:16):
my god, go there, walk up the hill for that
fudge chocolate cake and custard cream.
Speaker 2 (08:20):
So here is, in the space of two minutes, you've
told us that macarons are too sweet for your taste,
but you're recommending your sudge chocolate cake with custard cream, right,
I see.
Speaker 3 (08:29):
Yes, I know there is a contradiction there.
Speaker 2 (08:32):
That's all right, that's all right. No criticism from this end. Hey,
that sounds amazing. Things sounds wonderful. So we'll make sure
all of your hoop bites and sites in Paris are
up on the website and catch you again very soon.
Speaker 1 (08:43):
For more from Saturday Morning with Jack Tame, listen live
to news talks that'd be from nine am Saturday, or
follow the podcast on iHeartRadio.
You're listening to the Saturday Morning with Jack team podcast
from news Talks at be.
Speaker 2 (00:13):
Mike Yardley is the man with the toughest job in
the business SAT Travel, corresponding, Good morning sir.
Speaker 3 (00:18):
Good morning Jack.
Speaker 4 (00:19):
I've been drawling over your gyushing about to meet Treason
christ Church today.
Speaker 2 (00:25):
Reason and surely as I do.
Speaker 4 (00:30):
Yes, No, I totally agree. The one tip I would give,
whether you're a local or visiting christ Church, do not
go there and order order on the phone or online because,
as Sam said to you, yeah, the cues, the lines
at riverside can be crazy.
Speaker 2 (00:46):
They can be crazy. Yeah, I mean they're crazy for
good reason as well. It's not just time, it's good reason.
But that's a very very good tip. Ordering online so
you can just turn up and have it two minutes beforehand,
have it passed hot? Yes too? Right, Yeah, forty years
that's crazy, isn't that brilliant? Yeah, it's amazing. You know,
(01:06):
it just shows, you know, if you've got a winning combination,
there's always going to be demanded. Yeah, as far as
I'm con said it, that's so true. Anyway, we're casting
our attention a little further afield this morning to the
bytes and sights in Paris, And is your sense that
Paris is falling prey to over tourism.
Speaker 4 (01:27):
Yes, it is pumping and interestingly, unlike New Zealand, Paris
didn't really miss a beat post COVID, it just rocketed back.
So like they've had over fifty million tourists pouring into
the city this year, and a lot of that's probably
on the back of the Olympics last year, but for
(01:49):
many months of the year, Jack, Paris resembles a hot
mess of humanity. I was there a fortnight ago, way
outside the pic tourism season. It was still lively, but
definitely more manageable. So I reckon if you are planning
a fling with Paris, it's now a cool Haitian destination.
You know, go October to March, rug up rave the elements.
Speaker 3 (02:13):
You will have so much more room to move.
Speaker 4 (02:15):
But definitely May June, July, August, September, steer clear.
Speaker 2 (02:20):
Very good tip. So how is the crowd crush at
the Notre Dame Cathedral.
Speaker 4 (02:25):
Yeah, it's interesting because it is rivaling the Eiffel Tower
for supreme attraction status on the back of its restoration.
So they've had over fifteen million tourists through the masterpiece
so far this year to check out how to spend
a billion dollars, and as has been the case for
eight hundred and sixty years, notret arm is free. It's
(02:47):
open to all, so you don't have to buy a ticket.
But it's once again it's dodging the crowds as the issue.
So my tip would be head there at the very
start of day, go to the eight o'clock morning mess
and you will be straight in. So it's only a
thirty minute service. The mess an express service, but it's
(03:08):
such a really good way to savor the building in
the morning, crowd free, calm, it's just so much more rewarding.
Speaker 2 (03:17):
And now that that restoration has been completed, just how
impressive does it look.
Speaker 4 (03:22):
It is astonishing, Jack I Reckon, it's like time travel
because I remember I was there probably seven eight years ago,
and the interior was black. Now it is so pure
and creamy. Eight hundred years of grime and soot from
burning candles has been removed, so you just see this
(03:42):
buttery hue of limestone.
Speaker 3 (03:44):
It's absolutely astonishing.
Speaker 4 (03:46):
The other thing that blew me away just all of
the specialist craftsmanship, like the two thousand.
Speaker 3 (03:53):
Oak trees that were cut across.
Speaker 4 (03:55):
France and then hand cut into beams and trusses. Using
medieval tools. They apparently mined a thousand cuba meters of
limestone that was then chiseled into all of the leaping
arches and the grinning gargoyle as you can see now.
So yeah, it's like a temple to traditional craft and
(04:18):
you just walk around with your with your mouth wide open.
Speaker 2 (04:21):
As yeah, we're speaking of if you're looking for some
signature eat in Paris, what would be the key to here?
Speaker 4 (04:28):
Great crop monsieur, the ultimate comfort food. It's like the
dimitries of Paris, isn't it So? Yes, along with your
smoked ham and your Dijon mustard. The essential element as
molten green year cheese, it's got to be the gree
year because it melts smoothly and evenly, and that delivers
(04:51):
that gooey and stretchy consistency.
Speaker 3 (04:54):
So that is the kicker.
Speaker 4 (04:56):
I noticed by the way that a lot of people
in Paris are having kroc Madan, which is equally as popular.
The added extra is a Friday egg crowning your croc.
So it's actually a really good breakfast option.
Speaker 2 (05:11):
A Krock, Madame, Yeah, what about sweet treats? Any standouts
for you?
Speaker 3 (05:16):
Yeah.
Speaker 4 (05:17):
I went to a place called Bistro Marbouf, which is
just off the Champsalise for French crapes, and they've been
pumping out crapes at Bistro Marbouf the centuries and it's
this lovely, elegant wood panel to bistro. So there were
a lot of locals in there chomping down on crapes
mid morning, sort of like a mid morning picked me up.
(05:39):
And apparently the biggest cellar in Paris are banana and
chocolate topped crapes, but I still reckon butter and sugar
topped crapes is the way to go. And by the way,
just around the corner from Bistro Marbouf, Partisseri Perfection Luderray's flagship.
Speaker 3 (05:56):
Venue on the Champsalise.
Speaker 4 (05:57):
Oh my god, what a calorific cannival of color this
place is and just food art galore. So if you're
of Macharn's, I'm not I find them ployingly sweet personally,
but if you are a fan, definitely go to Ladder
and Something Extra.
Speaker 3 (06:15):
The pastry workshops there are.
Speaker 4 (06:17):
Really popular, so you can you know, make a macharon
like an executive chef, but you do need to book
well in advance.
Speaker 2 (06:24):
Okay, cool. So what are your favorite districts in Paris.
Speaker 4 (06:28):
Yeah, it's a big, sprawling city to stroll, so you've
got to do it in sort of bite sized bits.
I reckon, but the three Pockets. I really adore strolling
through the Opera district, which includes that sublime department store
Gallery Lafayette, and then you can see all of those
incredible boulevards designed by Houseman. I also really love San
(06:50):
Germain de Prey because it's just cafe hopping heaven, all
very leafy, lots of sheep boutiques. It's just quintessential powers
I reckon. But for the most distinctively different slice of Paris,
I know it's very touristy, but it is a rock
star Monmart with all those slinky lanes, the hilltop, perched,
(07:11):
the atmosphere and Renoi lived.
Speaker 3 (07:14):
That's worth the walk up the hill.
Speaker 2 (07:16):
Oh yeah, it was so good where they had the
Tour de Frances year, they raced up mo Mart and
was just like it was just yeah in the final
leg of the tour is so good. What would you
eat if you're stopping off a mo Mart, where would
you go?
Speaker 4 (07:30):
Yeah, I had lunch at a place called Leamir Catherine,
which is right on the main square in Monmart. These guys,
and interestingly it won't blow your budget this place. But
these guys opened in the same year that Marie Antoinette
was gillotined seventeen ninety three. So I pondered that Jack
as I dismembered a plate of burgundy snails, huge shells,
(07:54):
massive shells, really small snails. So it's the first time
I have sampled gestropods. They tasted like squishy slivers of
fungi to me, so I'm not sold on them. But
they had a very sweet and happy ending. At Lemir Catherine.
I had the fudge chocolate cake with custard cream. Oh
(08:16):
my god, go there, walk up the hill for that
fudge chocolate cake and custard cream.
Speaker 2 (08:20):
So here is, in the space of two minutes, you've
told us that macarons are too sweet for your taste,
but you're recommending your sudge chocolate cake with custard cream, right,
I see.
Speaker 3 (08:29):
Yes, I know there is a contradiction there.
Speaker 2 (08:32):
That's all right, that's all right. No criticism from this end. Hey,
that sounds amazing. Things sounds wonderful. So we'll make sure
all of your hoop bites and sites in Paris are
up on the website and catch you again very soon.
Speaker 1 (08:43):
For more from Saturday Morning with Jack Tame, listen live
to news talks that'd be from nine am Saturday, or
follow the podcast on iHeartRadio.
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