Difficulty: Beginner
France
Asma is back with another mouthwatering pastry. This time it's a mango, vanilla, and passion fruit Swiss roll.
Difficulty: Beginner
France
Asma finishes preparing her delicious mango, vanilla, and passion fruit Swiss roll. Try it out at home and learn some technical cooking terms in the process.
Difficulty: Beginner
France
Automne and her dad are making delicious Oreo cookies. A perfect way to while away the hours in these times of quarantine and social isolation.
Difficulty: Beginner
France
Automne and her dad finish preparing their homemade Oreo cookies. It's a great success!
Difficulty: Adv-Intermediate
France
The price of butter has skyrocketed in the past year. It's a concern for French people, bakeries, and supermarkets alike. As you may know, butter is a basic and indispensable ingredient in French cuisine. Multiple reasons are cited in this video for this sudden increase. Let's hope it's only temporary!
Difficulty: Adv-Intermediate
France
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!
Difficulty: Intermediate
France
Alessandro visits a wine festival with his breathalyzer to make sure that nothing more than some innocent dégustation (sampling) is going on. Some of the people he interviews fail the test, but one expert claims it might not be that accurate to begin with!
Difficulty: Advanced
France
Alessandro visits with some chefs on the occasion of the launch of their book, "Les Grandes gueules et leurs recettes" (Big Mouths and Their Recipes). They take their profession very seriously and are perfectionists like the famous Vatel, King Louis XIV's chef, who was so distraught when a seafood delivery was delayed that he ran a sword through his stomach. Modern chefs need to keep their sense of humor. They are, thankfully, no longer at the mercy of a powerful king, but the Internet can be just as unforgiving.
Difficulty: Advanced
France
Alessandro becomes a pique-assiette (freeloader, literally "plate-stealer") for a day with his friend Marc Antoine who takes him to rue Montorgueil in the second arrondissement of Paris. What's the big attraction? Friendly shopkeepers give out free food and wine samples daily.
Difficulty: Adv-Intermediate
France
Christophe Bertrand, manager of Bellevue Chocolates, shares some of his chocolate-making secrets, from ganaches to mouth-watering pralines.
Difficulty: Adv-Intermediate
France
Chef Christian Le Squer, takes us into the kitchen of his three-Michelin-starred restaurant, Le Cinq. You will see the cooks at work making exquisite dishes. Le Squer wants the food cooked to perfection, even "sexy," as he puts it. His job is to taste only, but it's not as easy as it looks.
Difficulty: Adv-Intermediate
France
Award-winning chef Christian Le Squer shares two delicious fig recipes that will make your mouth water. Do try them at home!
Difficulty: Beginner
France
Claude made a delicious pizza using natural ingredients, half-vegetarian and half-meat, so there's something for everyone.
Difficulty: Beginner
France
In this video on Breton crêpes, you will learn about crêpes de sarrasin (or galettes de sarrasin), which are made of buckwheat flour and usually savory, and crêpes made with wheat flour, which are usually sweet.
Difficulty: Intermediate
France
Claude and Zette are making some bread together. The recipe only requires ten minutes of prep time.
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