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Alsace 20 - 100 recettes pour 100 vins

Difficulty: Adv-Intermediate

France

This video will make your mouth water! In this interview, Lionel Augier talks to Maurice Roeckel about his new book, One Hundred Recipes for One Hundred Alsace Wines. Not only will you discover the originality of some chefs who combine amazing wines with amazing food, but you will also learn a few words in the Alsatian dialect.

Warmup Workout

Le Journal - La truffe

Difficulty: Adv-Intermediate

France

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.

Captions

Warmup Workout

Whoogy's - Une recette italienne iconique, rapide et pas chère - Part 2

Difficulty: Advanced

France

Part two of this delicious and super easy pasta recipe. Get out your nicest plates and serve it at your next dinner party!

Matches in Transcript

Caption 7 [en]: There are three hundred thousand of us here.
Caption 7 [fr]: On est trois cent mille ici.

Warmup Workout

Whoogy's - Une recette italienne iconique, rapide et pas chère - Part 1

Difficulty: Advanced

France

Want to impress your dinner guests with a delicious pasta alla puttanesca? Just watch this video, salivate, and follow the simple steps!

Matches in Transcript

Caption 11 [en]: of the Amateur Cook's Manual on page one hundred fourteen.
Caption 11 [fr]: du Manuel du cuisinier amateur à la page cent quatorze.

Warmup Workout

Il était une fois la pâtisserie - Bûche de Noël - Part 1

Difficulty: Adv-Intermediate

France

In this video, you'll learn how to make a bûche de Noël, or Yule log, the traditional Christmas dessert in France. Give it a try!

Matches in Transcript

Caption 30 [en]: two hundred fifty grams of dark chocolate.
Caption 30 [fr]: deux cent cinquante grammes de chocolat noir.

Warmup Workout

Le Monde - Astuce de chef : comment préparer et décorer des biscuits pour Noël ?

Difficulty: Advanced

France

In this video, you'll learn how to make delicious sablés, a type of buttery shortbread, for the holidays. They keep for about three weeks, in case you don't eat them all at once...

Matches in Transcript

Caption 94 [en]: the sablés' baking [temperature]: one hundred fifty degrees [Celsius],
Caption 94 [fr]: cuisson des sablés: cent cinquante degrés,

Warmup Workout

Sophie et Patrice - Les endives au jambon - Part 1

Difficulty: 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!

Matches in Transcript

Caption 63 [en]: No, but it's true. -I think I put in five hundred grams. -I swear to you,
Caption 63 [fr]: Non, mais c'est vrai. -Je crois que j'ai mis cinq cents grammes. -Moi je te jure,

Warmup Workout

Le saviez-vous? - La socca, spécialité niçoise

Difficulty: Adv-Intermediate

France

Socca is a simple dish that you can only find in Nice. A local family business has been serving this delicious, filling pastry made of garbanzo beans for generations. If you're passing through, don't forget to stop by and try it!

Matches in Transcript

Caption 23 [en]: Given that the oven goes up to four hundred degrees [Celsius],
Caption 23 [fr]: Étant donné que le four monte à quatre cents degrés,

Warmup Workout

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

Difficulty: 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.

Matches in Transcript

Caption 35 [en]: we can make around six, seven hundred boxes.
Caption 35 [fr]: on peut en faire dans les six, sept cents boîtes.

Warmup Workout

Boursorama - Voici pourquoi il n'y a plus de beurre dans votre supermarché...

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!

Matches in Transcript

Caption 45 [en]: It went from two thousand five hundred euros a ton in April two thousand sixteen
Caption 45 [fr]: Il est passé de deux mille cinq cents euros la tonne en avril deux mille seize

Warmup Workout

Christian Le Squer - Comment cuisiner les figues

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!

Matches in Transcript

Caption 90 [en]: for twenty minutes at one hundred eighty, two hundred degrees [Celsius].
Caption 90 [fr]: vingt minutes à cent quatre-vingts, deux cents degrés.

Warmup Workout

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

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.

Matches in Transcript

Caption 9 [en]: in close collaboration with more than eight hundred wine growers,
Caption 9 [fr]: en étroite collaboration avec plus de huit cents vignerons,

Warmup Workout

Lionel - Les dragées de Verdun - Part 2

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.

Matches in Transcript

Caption 7 [en]: OK. -But all the same it has existed since twelve hundred twenty,
Caption 7 [fr]: D'accord. -Mais elle existe quand même depuis mille deux cent vingt

Warmup Workout

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

Difficulty: 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!

Matches in Transcript

Caption 8 [en]: because this cookie factory is one hundred percent family-run.
Caption 8 [fr]: car cette biscuiterie est cent pour cent familiale.

Warmup Workout

Lionel - à la ferme

Difficulty: 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.

Matches in Transcript

Caption 52 [en]: Well here, right now we have one thousand... one thousand four hundred liters per day, you know.
Caption 52 [fr]: Ben là, à l'heure actuelle on a mille... mille quatre cents litres par jour, quoi.

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