Listen to the crazy banter on the set as Annette demonstrates the art of crêpe making.

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.

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).

Nicolas introduces some specialties of the Alsace region at the Alexandre Dumas Catering, Hospitality, and Tourism College. In this episode, pastry chefs bake some delicious cookies called “manele” and “bredele.” It’s never too early to start planning your next New Year’s fête!

Christophe Bertrand, manager of Bellevue Chocolates, shares some of his chocolate-making secrets, from ganaches to mouth-watering pralines.

The locals interviewed at the Python-Duvernois neighborhood fair defend the reputation of their area and compete to win a roll of paper towels (or perhaps something a little more prize-worthy).

Enjoy a stroll through the Python-Duvernois neighborhood fair, where a lot of activities are going on––food stands, bike rides, and much more!

A grape harvest right in the heart of Paris? Some might call it a miracle, but the “Vendange Château Charonne” (Charonne Castle Grape Harvest) is celebrated each year with a huge block party in the eleventh arrondissement. There are plenty of prizes to win (thousands, in fact!) and delicious wines to sample.

Oumar puts the finishing touches on his new recipe for restaurant La Mendigotte: lobster medallions and baby vegetables in a lemon butter sauce, now also known as “Four Hands for One Piano.” No matter what you call it, it looks scrumptious!

Oumar shows us how to cook the lobster and the vegetables in the second part of this delicious recipe.

As in the United States, the price of organic products is relatively high in France. But hopefully this will not be the case for too much longer, as the French Minister of Agriculture has just pledged an investment of six million euros in the organic sector. Learn more about the state of organic farming in France in this video.

This video is not for those who tear up easily. At this foire aux oignons (onion fair), you’ll learn how onions can predict the weather, how to cook them, and what scandalous meanings the word “onion” can have in 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!

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!

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.

Ever heard of a pleurotte mushroom?

Lacking as we are in mushroom expertise, neither had we—until we visited the kitchen of Les Héritiers, that is! What’s better than getting to watch a scrumptious dish of pleurottes, brie, escargots, and garlic, all together in a puffed pastry, be prepared before your eyes? Getting to eat it, of course!

For more than ten years, Les Héritiers [The Heirs] restaurant in Montreal, which specializes in French cuisine made from Quebecois ingredients, has been concocting dishes like risotto with marinated ginger and rack of lamb with garlic and rosemary sauce. But the food isn’t the only reason for the popularity of Les Héritiers: you can bring your own wine!

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.

Hop aboard the Trolley des Lumières bus restaurant and dine in style while sightseeing through the city of Lyon. An unforgettable dining experience!

Michel Le Leannec, a pastry chef from Meudon, won fourth place in the 2011 contest for best macaroon in the Île-de-France region of France. French macaroons (les macarons) come in many flavors, colors, and sizes, but in this video Michel will teach us his award-winning recipe for Italian meringue macarons filled with salted butter caramel custard. Don’t miss this mouth-watering video!