Hi! My name is Paul Taylor, I’m English
and for the past 9 years, I’ve been living in France and making fun of the you and your stereotypes on stage and on TV. And people started to say to me :
“Bah Paul why don’t you leave us alone and try doing the same thing with other countries ?” Except in order to make fun of a country and its people,
I first need to understand their culture. and what better place to start than with their stereotypes. So I’m going to travel to several European countries
to get to know them better, But instead of 9 years, this time,
I only have 1 week! It’s funny, that looks like a Herens cow. Hah, not at all. -Why not?
-Because it has spots. It’s a Holstein cow. -That’s not how you recognise a cow!
-I don’t think you know what you’re talking about! Paul! Come here! I’m on my way! Hey Samuel, how are you? What do you do Sam? I’m a cattle herder We have to watch them in case there are any fights or if they are in heat. They’re fighting up there. Wow, they’re already fighting? I’m going to sort it out. Hey! Simba! Hey! There’s a lot of action. Talk to me about this love for cows in Switzerland. What’s the reason? For us, the Herens cows are super intelligent really affectionate. The cows recognise us, they lick us We brush them every day, we cuddle them too so they give back generously. You like chocolate, I imagine? I like chocolate, yeah. Milk chocolate, right? It’s better with milk. Right, with milk. Do you think the best chocolate is Swiss? Of course! This is probably the first box of milk chocolate by Peter, the inventor of milk chocolate. Let me read what’s written on the box. The first of all of the milk chocolates. Charming, right? This is the last chocolate bar made by Gala Peter with milk that was made in Switzerland. -And the chocolate is still inside?
-Yes, it’s still inside. Do you think that Swiss chocolate is the best in the world? Listen, I can’t say that Swiss chocolate is the best in the world. It’s the most emblematic in the way that we produce chocolate. Why do we claim that it’s best? Because we put milk in it. Cream. It’s the emollient side of Switzerland and this fullness finds its way into the chocolate. but maybe certain people don’t like milk chocolate. The proof is that across the border in France, they prefer dark chocolate. However, if today, Switzerland exports over 60% of it’s chocolate, it means that there’s something pleasing about it. Hey Tristan, how are you? Hey Paul! Welcome. Thanks so much. How long have you been in chocolate? Forever? -Since forever.
-Since you ate some as a kid? That’s right. It’s a daily obsession. It’s true. From mornings to evenings, on weekends and holidays,
I’m thinking about chocolate. For us, it’s the basics of reasoning, chocolate. You’re born with the traditions of chocolate in the background. From your cradle, to your roller skates, to your first car etc. but we don’t go on about it, because it’s normal. Those who make it into a beautiful story are the tourists who come to admire us for this revolutionary achievement. Do people come from far to get your chocolate? The other day, this really happened. These guys called from the airport in Geneva, “Listen, we’re going to Gstaad by helicopter, where can we park?” They parked in the field opposite the shop they bought some chocolates and went to Gstaad and they went skiing. Crazy, right? When you come to Switzerland and you want to bring back
something for your family, people buy chocolate. Swiss chocolate is amazing -and on top of it, it’s expensive, so you can show people
-that you have money! that you’ve invested in them. There’s a small mystery that I need to clarify. We have an important debt towards northern Italy. Lots of Swiss people, who were looking for work and a profession like François-Louis Cailler, the first manufacturer of chocolate, he learnt, in Turin, how to make chocolate. In other words, let’s be very honest, we learnt everything over there. It’s an unusual story, right? I’m borderline disappointed. So could we say, according to you, that the Swiss are crazy about chocolate? Crazy? We are reasonable about chocolate! Never in excess. -Sebastien, how are you?
-Good, how are you? What is going on here? -We’re doing an Electroclette.
-An Electroclette? I imagine, given the sound, that it’s electronic music and raclette. -Yep!
-You guys are crazy! We love it, it’s a passion. Come and show me what’s happening. Here we have some grills that are customised like disco balls. -Pimp my raclette. It’s like the show!
-Exactly. And a DJ that plays electronic music. I’m going to try some. Thanks. For me, I have raclettes and fondus at friend’s houses,
otherwise it stinks at your place for a week. So I get invited to have it! Have you seen how a real raclette works? You have a half-wheel of cheese and you literally scrape it -It’s better and nicer.
-It’s a question of pride if you can do it properly Let me show you how it’s done. You move your knife, never with the sharp side, in one movement. The phrase “I can scrape better than you” can start a fight. If you don’t go at the right speed with the right force, you make a whole, your raclette won’t be even and the next one won’t work. Especially in the Valais, the art of scraping The guy who pisses the furthest, is the guy that scrapes the best. It’s a pride thing. And at the end a little push. Not bad, but not good enough. It’s my first…it’s not good enough, it’s my first time When you know this by heart and you have the right gesture you’re the boss. You’re the king here! Perfect. Eddy, thanks so much for your advice. I’m going to head over there, because there are loads of other things. There’s activity here! I’ll be back later. Keep scraping! Is this team fondu? -Hey how are you?
-Good and you? What’s crazy about fondu? We eat fondu all the time, whenever, wherever. -Even in the summer
-When the sun is boiling hot. We’ve even had fondus at 40ºC It’s amazing to see people out in 40ºC, sweating and eating fondu. Apparently it’s a summer dish? The national holiday is August 1 so a lot of people like my Grandfather like to do a fondu for August 1 and you’re there sweating, all red, in your underwear eating fondu. -but it’s amazing.
-Technically, we shouldn’t. It makes no sense, but we do it in summer. Fondu and raclette are Swiss specialities -They are a part of the community these dishes.
-It’s incredible. We eat them in a group. Yes, this is true. They are festive dishes. When people come over and you don’t have a lot of time to cook and you think “ah shit, what can I…” There you go, everyone likes it. It’s something that’s profoundly anchored in soft power, it’s cultural. Just don’t plan any activities afterwards! Here you have a participative instrument that samples raclette noises so how does it work? For example you have the pepper mill. -The cork that you pull out of the bottle. This is the magical one. This is scraping the raclette France is a huge cheese country, but it’s smelly cheese. In other words, soft cheeses. Whereas Switzerland is one of the best countries for hard cheeses. When you mention French Gruyère, the average Swiss person doesn’t like it. Saying that Gruyère is tasty is a declaration of war. Italiens say “we have Parmesan” Yes. A great cheese, an amazing cheese. But a country that can make Gruyère, Emmental and a bunch of other cheeses, all of them amazing