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Videos
Pages: 1 of 4 
─ Videos: 1-15 of 55 Totaling 3 hours 19 minutes

TV Tours - Amboise : Focus sur les étiquettes de vin d'Etiqroll View Series

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

France

This company in Rochecorbon makes innovative wine bottle labels to boost sales, and it seems to be working. Some of their labels feel like velvet, while others are wine-cellar-scented.

Télé Lyon Métropole - Chaillé-les-Marais : Une biscuiterie 100 % familiale View Series

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

France

Take a tour of this family-run cookie factory in Chaillé-les-Marais, where each family member is responsible for a different stage of production, from harvesting the wheat to packaging the final product. They take the idea of "homemade" to a whole new level!

Sophie et Patrice - La pluie View Series

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

France

Sophie and Patrice discuss the weather as they shop at the market on a miserable winter day. Sophie detests the cold and the rain whereas Patrice doesn't mind at all!

Sophie et Patrice - Les endives au jambon - Part 1 View Series View This Episode

Difficulty: difficulty - Advanced Advanced

France

Patrice gives Sophie the recipe for endives au jambon (endive with ham), a simple but filling dish he learned from his father. Try it at home!

Sophie et Patrice - Les endives au jambon - Part 2 View Series View This Episode

Difficulty: difficulty - Advanced Advanced

France

Sophie and Patrice come up with some variations on their simple but hearty meal of endive with ham. They briefly consider opening a restaurant, but as Patrice points out, cooking for forty-five people is a lot harder than cooking for two.

Sophie et Patrice - Les madeleines View Series

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

France

Sophie shares her simple recipe for delicious, organic madeleines. Try it at home!

Sophie et Patrice - Après le réveillon View Series

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

France

Sophie and Patrice are trying to recover from the Christmas festivities and can't stand the sight of foie gras, turkey, or Yule logs... They consider doing away with the Christmas tradition of big feasts altogether and escaping to the tropics instead.

Sophie et Patrice - Les crêpes View Series

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

France

Sophie shares her grandmother's crêpe recipe with us. If you're game, you can make the crêpes by feel, without measuring anything, just like her ancestors used to do. Good luck and bon appétit!

Sophie et Patrice - Le petit-déjeuner View Series

Difficulty: difficulty - Advanced Advanced

France

Sophie and Patrice have different breakfast habits. Patrice only has a cup of coffee for breakfast, whereas Sophie doesn't drink coffee at all.

Simon et Marion - Le pain perdu View Series

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

France

Simon and his mother are making pain perdu (literally "lost bread") or French toast. Listen to their conversation as they putter around the kitchen. In the process, you will learn a wealth of kitchen-related vocabulary.

Lionel et J.B. - Les crêpes au fromage View Series

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

France

Over the summer, wanting a light lunch, Lionel made some cheese-filled crêpes. They turned out much heavier than he expected, but they were delicious nonetheless.

Lionel - à la ferme View Series

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

France

Lionel shows us around a family farm that spans three generations. This traditional dairy and cattle farm takes good care of its animals, which enjoy a special "cow wash." Nursing cows are allowed a break from milk production prior to calving, and nothing is left to chance as the sex of the newborn calf is predetermined thanks to artificial insemination.

Lionel - Les dragées de Verdun - Part 2 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

France

Lionel takes us inside an amazing store filled with multicolored candies called dragées, or sugared almonds. This confection is very much a part of French tradition as it is offered at weddings, baptisms, and communions. A good-quality dragée is made from a top variety of almond like the Avola. Larger almonds require a thinner layer of sugar, which is considered a sign of quality as the delicate almond flavor won't be overwhelmed by the sugar.

Lionel - L'usine de madeleines de Liverdun - Part 3 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

France

We continue our visit of the madeleine factory in Liverdun. This time, we see the finished product coming out in its packaging. Claude, who has been working at the factory for twenty-nine years, shows us the packing process.

Les Héritiers - Les bonnes recettes - Part 1 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

Canada

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!

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