The guy in Tours does not really know what he is doing, but that is obviously OK. He is being a bit too much of a fan boy trying to be authentic and is not yet comfortable doing his own thing that he likes based on his own self-confident tastes. Similarly, he is not really doing Texas BBQ; he is taking elements from distinct and different BBQ traditions from across the American South and then labeling it all Texan out of a little bit of cultural ignorance. I can spot some definite touches from Kansas City and a ton of heavy influence from North and South Carolina. None of this it criticism but just an acknowledgment. One would not necessarily see this in the US. I would imagine that even the very best American Italian food could not be made and marketed in Italy because practitioners would not mix and match between regional sub-cuisines in the manner that Americans do unknowingly.

I presume that this is just lost in translation nomenclature, but beans at a BBQ restaurant would be pinto beans. "Red beans" in the US are something specific which is distinct and different from "pinto beans".

Given my own biases about the French culinary tradition, I am not surprised that a Frenchman would produce inauthentic but enjoyable BBQ joint side dishes. I cannot buy real salt pork from the grocery stores where I live, and so I have had to find my own workarounds that kind of lean into French techniques in making pinto beans. I would expect a guy from France to bring some seriousness about technique that could yield some excellent beans, potato salad or coleslaw. The needing to dial back the heat, salt, sweetness and vinegar for the French palate sounds like a challenge. Cutting back the spiciness on beans by 7 8ths and still getting complaints about heat is not unexpected but presents some complications for the chef. A technique focused French approach to these sorts of "comfort food" or "soul food" side dishes would seem intellectually interesting to me. I am curious what a Frenchman would do in creating "mac & cheese". His making good corn bread muffins does not surprise me, but in Texas, one would likely put cut up jalapenos into the batter, which would frighten French diners.

Mad props for inflicting Dr Pepper onto Europeans. I can speak from experience that I have never found a European who genuinely liked Dr Pepper; although, I have found a few northern Chinese who do. Few American outside of Texas prefer it over the other major options.