plus - Food - Advanced - French Videos

Filters

Difficulty

Titles

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!

Warmup Workout

Alsace 20 - Pourquoi le bio est-il plus cher?

Difficulty: Adv-Intermediate

France

As in the United States, the price of organic products is relatively high in France. But hopefully this will not be the case for too much longer, as the French Minister of Agriculture has just pledged an investment of six million euros in the organic sector. Learn more about the state of organic farming in France in this video.

Descriptions

Warmup Workout

Whoogy's - Poulet au vin jaune & aux morilles - Part 2

Difficulty: Advanced

France

Whoogy's continue de nous mijoter son petit plat délicieux, le poulet au vin jaune et aux morilles. Il ne vous reste plus qu'à déguster !

Warmup Workout

Le Journal - La truffe

Difficulty: Adv-Intermediate

France

Quatre cents euros le kilo de champignons? Comme vous l’avez peut-être entendu, les truffes ne sont pas des champignons ordinaires et celles vendues au marché d’Aups sont réputées pour être les plus savoureuses.

Warmup Workout

Le Journal - L'Institut du goût

Difficulty: Adv-Intermediate

France

Les étudiants de l’Institut du Goût doivent s’initier doucement aux champagnes les plus fins, à l'art de la table et aux menus gastronomiques de haute qualité.

Warmup Workout

Whoogy's - Les pickles ultra simples à faire, que j'ai toujours dans mon frigo !

Difficulty: Advanced

France

These pickled red onions add an extra kick to everything from sandwiches to salads to stews. Plus they're a breeze to make!

Warmup Workout

Les Héritiers - Les bonnes recettes - Part 1

Difficulty: Adv-Intermediate

Canada

Depuis plus de dix ans, le restaurant Les Héritiers à Montréal, spécialisé dans la cuisine française à base d’ingrédients québécois, concocte des plats comme le risotto au gingembre mariné et le carré d’agneau à la sauce aïl et romarin. Mais la cuisine n’est pas la seule raison de la popularité des Héritiers; on peut apporter son propre vin!

Captions

Warmup Workout

Whoogy's - La salade que je vais manger tout l'été !

Difficulty: Adv-Intermediate

France

Hugo makes a delicious summer salad filled with fresh ingredients: all kinds of tomato varieties, lots of herbs from his garden, and even some grilled peaches. Enjoy!

Matches in Transcript

Caption 16 [fr]: ou plus simplement comme un déjeuner ou un dîner.
Caption 16 [en]: or more simply as a lunch or a dinner.

Warmup Workout

Philippe Etchebest - La Cuisson

Difficulty: Adv-Intermediate

France

A chef deserves the best equipment in the kitchen, and so does the home cook! Chef Philippe Etchebest will help you choose the right pan for the right purpose.

Matches in Transcript

Caption 5 [fr]: c'est certainement le choix le plus compliqué
Caption 5 [en]: it's certainly the most complicated choice

Warmup Workout

Whoogy's - Des falafels 100% maison inratables ! - Part 2

Difficulty: Adv-Intermediate

France

Hugo finishes preparing the falafels and cooks them to perfection: crispy on the outside and ultra-soft on the inside. You'll be dying to take a bite!

Matches in Transcript

Caption 45 [fr]: Ce sera beaucoup plus simple pour former les falafels juste après.
Caption 45 [en]: This will be much simpler for shaping the falafels right after.

Warmup Workout

Whoogy's - Des falafels 100% maison inratables ! - Part 1

Difficulty: Adv-Intermediate

France

Hugo will show you how to make falafel from scratch. Don't worry, it's not hard as it seems. Follow his instructions carefully and they should not fall apart and end up looking like "falafails."

Matches in Transcript

Caption 12 [fr]: vous allez en manger beaucoup plus souvent.
Caption 12 [en]: you're going to eat them much more often.

Warmup Workout

Philippe Etchebest - Les Ustensiles - Part 2

Difficulty: Adv-Intermediate

France

We continue our overview of small cooking utensils, from basic to specialized ones, including some with colorful names. Can you guess what un cul de poule (literally, "a chicken bottom") is used for?

Matches in Transcript

Caption 70 [fr]: pour, euh... l'utilisation de matériel un peu plus général.
Caption 70 [en]: for, uh... the use of a bit more general equipment.

Warmup Workout

Philippe Etchebest - Les Ustensiles - Part 1

Difficulty: Adv-Intermediate

France

Let's talk small essential kitchen utensils with chef Philippe Etchebest. In the process you will enrich your French vocabulary. Can you guess what kind of utensil une araignée is?

Matches in Transcript

Caption 30 [fr]: dont on se sert le plus souvent.
Caption 30 [en]: that we use the most often.

Warmup Workout

Whoogy's - Une recette de croziflette ultra coquine

Difficulty: Advanced

France

Hugo prepares a mouth-watering winter recipe that will stick to your ribs and delight your palate. It's a tradional dish called croziflette, from the Savoie region in the French Alps, that uses a local cheese called Reblochon and a local pasta known as crozet.

Matches in Transcript

Caption 17 [fr]: Je sors une ou deux vidéos en plus par semaine.
Caption 17 [en]: I release one or two more videos per week.

Warmup Workout

Whoogy's - Poulet au vin jaune & aux morilles - Part 3

Difficulty: Advanced

France

Hugo serves up his delicious winter dish of chicken and morel mushrooms over a bed of spaetzle. He bets that his guests will ask him to make it again next year!

Matches in Transcript

Caption 3 [fr]: Et sa texture est un peu plus sirupeuse.
Caption 3 [en]: And its texture is a bit more syrupy.

Difficulty

Category

All

Field

You must be a subscriber to leave a comment.