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Pages: 1 of 1 
─ Videos: 1-10 of 10 Totaling 0 hours 38 minutes

Descriptions

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4:31

Lionel - à la ferme

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.
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4:01

Lionel - L'usine de madeleines de Liverdun - Part 3

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.

Captions

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4:24
utoob

Whoogy's - Un plat prêt en 20 minutes avec juste une poêle !

Difficulty: difficulty - Advanced Advanced

France

Hugo makes a dish ready in 20 minutes with just a frying pan and leftovers from the fridge. All you need is a little orzo and some vegetables. Enjoy!
Matches in Transcript
Caption 108 [en]: We're coming up with some very solid stuff.
Caption 108 [fr]: On arrive avec du très costaud.
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3:49

Le saviez-vous? - La Maison de l'Olive à Nice - Part 2

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

France

What's the difference between tapenade and olive paste? What needs to be done to olives to make them consumable? Find out in this video!
Matches in Transcript
Caption 11 [en]: That means that... they're put in a sterilized canning jar of...
Caption 11 [fr]: Ça veut dire que... elles sont mis [sic: mises] dans une conserve stérile de le...
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4:05
utoob

Christian Le Squer - Comment cuisiner les figues

Difficulty: difficulty - Adv-Intermediate 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!
Matches in Transcript
Caption 3 [en]: We're coming into fig season, September, October.
Caption 3 [fr]: On arrive dans la saison de figues, septembre, octobre.
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6:00
utoob

Le Figaro - Elle a banni le sucre pendant un an - Part 2

Difficulty: difficulty - Advanced 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.
Matches in Transcript
Caption 169 [en]: Thank you very much, Danièle Gerkens... -You're welcome. -for coming to "Le Figaro" to tell us, uh...
Caption 169 [fr]: Merci beaucoup, Danièle Gerkens... -Je vous en prie. -d'être venue au Figaro nous parler donc, euh...
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2:50

Cap 24 - Paris 2ème : Alessandro joue le Pique-assiette!

Difficulty: difficulty - Advanced 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.
Matches in Transcript
Caption 38 [en]: you have... there you are. -Penne. -This here is a little sampling.
Caption 38 [fr]: vous avez... voilà. -Des pennes. -Là, ça c'est une petite dégustation.
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3:42

F&F Pizza - Chez F&F - Part 1

Difficulty: difficulty - Advanced Advanced

Canada

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).
Matches in Transcript
Caption 42 [en]: So thanks for coming, uh... to F&F, it was pleasant.
Caption 42 [fr]: Ben merci d'être venus, euh... chez F&F, c'était agréable.
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2:18

Les Héritiers - Les bonnes recettes - Part 1

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!
Matches in Transcript
Caption 11 [en]: four p.m. to get uh... get ready for when the customers will uh... will be coming to see us.
Caption 11 [fr]: seize heures pour euh... se préparer lorsque les clients vont euh... vont venir nous voir.
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2:03

Le Journal - L'Institut du goût

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

France

Students at the Institute of Taste must carefully imbibe the finest of champagnes, delicacies, and other gourmet specialties.
Matches in Transcript
Caption 1 [en]: Their practical work: sampling champagne, preferably from prestigious vintages.
Caption 1 [fr]: Leurs travaux pratiques: déguster du champagne, des cuvées de prestige de préférence.

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