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Difficulty:
Length: 3:00
Accent: French
Come inside this fabulous restaurant and bar in Paris’s 19th arrondissement and see what the chef is preparing and the bartender is mixing. Just don’t watch this one on an empty stomach!
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Difficulty:
Length: 3:42
Accent: French Canadian
Meet Jean-Phillipe Talbot, pizza man at Montréal’s F&F Pizza. F&F is a gourmet pizza shop, owned by the multi-talented company Rhinoceros, where Francophones and Anglophones alike can come to savor a slice (those who can afford it, that is).
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Difficulty:
Length: 4:39
Accent: French Canadian
So what do the Fs of F&F Pizza stand for? Frais et Fabuleux—Fresh and Fabulous! Watch the magic unfold as Jean-Phillipe makes a “carbonara” pizza and a “hab’s” pizza. Just don’t watch on an empty stomach.
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Difficulty:
Length: 1:19
Country: France
Fanny’s not only an expert on what to wear during different seasons—she clearly knows all about what’s good to eat. Raclette or rougail sausage, anyone?
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Difficulty:
Length: 3:26
Accent: French Canadian
Feast your eyes on some of the finest organic produce Quebec has to offer! Farmer François shows us all the best of November’s fruits and vegetables—from the staples, like apples, potatoes, and garlic, to the less usual offerings, like black eggplant and kohlrabi.
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Difficulty:
Length: 1:59
Accent: French
Shop at the market in Rennes, historic capital of Brittany, and join master chef Rachel Gesbert as she prepares delicacies into a delicious feast.
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Difficulty:
Length: 1:41
Accent: French
The french take their chocolate very seriously! This shop aims for nothing short of perfection, both in taste and design, and presents its creations more like jewels or precious coins than like bon-bons.
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Difficulty:
Length: 1:30
Accent: French
In 1985, ten million meals were served by Restos du Cœur. By 2004, that number had skyrocketed to sixty million.
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Difficulty:
Length: 2:03
Accent: French
Students at the Institute of Taste must carefully imbibe the finest of champagnes, delicacies, and other gourmet specialties.
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Difficulty:
Length: 1:28
Accent: French
New York based French chef Daniel Boulud brings his refined French culinary skills to that most new world of dishes, the hamburger. Discover the secrets that make this burger the most expensive in the world.
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Difficulty:
Length: 0:00
Accent: French
Four hundred euros per kilo for mushrooms? As you may have heard, truffles are no ordinary fungi, and those sold in the Aups market are said to be the tastiest.
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Difficulty:
Length: 1:44
Accent: French
One school is no longer serving chicken, claiming that children aren’t eating it when served due to fears of Avian Flu. The mayor is behind this decision – despite the protests of parents and chicken farmers – citing the “principle of precaution.”
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Difficulty:
Length: 1:22
Accent: French
There are warnings on cigarettes, warnings on bottles of wine, but do we really need warnings on rich foods? Who doesn’t know that they can make you gros et malsain?
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Difficulty:
Length: 1:43
Accent: French
Two women – one French, one American – speak of their new careers as vineyard owners. With the increasing popularity of New World wines, land in the Bordeaux region of France is becoming cheaper.
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Difficulty:
Length: 1:30
Accent: French
The first in a trilogy of segments from Le Journal on the same subject, this video discusses the emergency measures called for by the French government, which has brought together a task force to deal with rising food prices in French stores.
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Difficulty:
Length: 1:45
Accent: French
The second video on rising food prices in France takes a look at dairy products, in particular yogurt, which has been especially affected by this general trend of skyrocketing prices. So who is responsible? The milk producers? The product manufacturers? The supermarkets?
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Difficulty:
Length: 1:08
Accent: French
French Minister of Finance Christine Lagarde takes a stroll through the aisles of a Parisian supermarket, checking as she goes to see if the actual prices of the store’s dairy products match prices recorded in a recent French consumer’s report. The verdict? It appears that shelf prices are actually lower than what was listed in the report. But the French can rest assured that this won’t stop the government’s investigation into the country’s rising food prices.
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Difficulty:
Length: 1:37
Accent: French
How should a restaurant owner go about finding the right recipe for passing on the increasing cost of basic ingredients to the customer? By math or by witchcraft?
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Difficulty:
Length: 1:26
Accent: French
What’s in a name? Quite a lot, as it turns out! Thanks to changes in what land is covered by the Champagne Appellation d’Origine Contrôlée (or AOC, the French method of labeling foods and wines according to region), some farmers will soon be able to start cultivating official champagne. But not everyone is a winner—some farmers will lose this prestigious appellation.
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Difficulty:
Length: 3:36
Accent: French
You say flammekueche, I say tarte flambée! But no matter the moniker, we can certainly agree on one thing: this Alsatian specialty is a gustatory delight!
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