Difficulty: Intermediate
France
Lionel meets with Steven, who works in the madeleine factory. Without giving away too much of the secret family recipe, he shows us how these delicious specialties are made. The first step is to crack over three liters of eggs!
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: Intermediate
France
In this third segment on the madeleine, a specialty of the Lorraine region, we find out more about the history of the famous pastry. Did you know that the first madeleine appeared in the Middle Ages?
Difficulty: Intermediate
France
Lionel is still in Liverdun, a small village in the Lorraine, to find out some more about the madeleine. It's a specialty of the region that comes in various delicious flavors, such as mirabelle plum and bergamot orange.
Difficulty: Intermediate
France
Meet Jean-Claude and Rachelle, who own a specialty store full of delicious goodies. They talk to Lionel about the madeleine, a specialty of the Lorraine region that was supposedly invented by a cook named (you guessed it!) Madeleine.
Difficulty: Advanced
France
Danièle Gerkens, who decided to give up sugar for a year, discovered some unexpected benefits on her health. She claims that she looks younger, feels healthier, and is free of cravings, but she cautions that everyone reacts differently. You can read another interview with her here.
Difficulty: Adv-Intermediate
France
In this video, Jean-Marc Touzard explains the effects of global warming on wine growing and the quality of the wine in France.
Difficulty: Advanced
France
Danièle Gerkens, a journalist working for Elle magazine, decided to eliminate sugar from her diet for a year. She related her experience in her book Zéro Sucre, explaining that sugar is indeed an addiction, similar to a drug addiction. Are you ready to give up your sweet tooth?
Difficulty: Intermediate
France
How will climate change affect wine growing in France? Is the French wine reputation at stake? What can be done about it? Find out in this extensive news report.
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
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.
Difficulty: 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.
Difficulty: Intermediate
France
Lionel takes us inside a shop that sells "dragées" (sugared almonds), which are the specialty of Verdun. These treats come in all colors and flavors, from chocolate to marzipan to hazelnut. If you want to try the famous "dragées," be sure to visit this shop in Verdun on your next trip to France!
Difficulty: Intermediate
France
Meet Gildas, who works on an oyster farm in Brittany. He'll tell you all about collecting oysters. It's a tough job, but well worth the effort, since you're always rewarded with a delicious treat in the end!
Difficulty: Beginner
France
This episode of "Le saviez-vous?" (Did You Know?) is about French gastronomy. You will learn a lot of useful vocabulary relating to food, and you can look forward to sampling delicious dishes.
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