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Pages: 1 of 1 
─ Videos: 1-11 of 11 Totaling 0 hours 35 minutes

Titles

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2:23

Sophie et Patrice - Les ustensiles de cuisine

Difficulty: difficulty - Intermediate Intermediate

France

Sophie and Patrice talk about kitchen utensils, and Patrice shares a few tips on how to avoid burning your food.
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2:55

Parigot - La cuisine

Difficulty: difficulty - Intermediate Intermediate

France

Michel, co-owner and head chef at Parigot, shows us how to make his very own tuna tartare. We can see why it’s so popular!

Captions

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3:17
utoob

Le Figaro - Recette du gibier (chevreuil) époque Louis XIV, au restaurant Ducasse

Difficulty: difficulty - Intermediate Intermediate

France

Treat yourself to a delicious venison dish, a very ancient recipe dating from the 17th century. The chef uses old-fashioned fruits and vegetables and also adapts the recipe to suit more modern tastes.
Matches in Transcript
Caption 7 [fr]: dans un ouvrage de cuisine de mille six cent cinquante-quatre
Caption 7 [en]: in a cookbook from sixteen fifty-four
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4:50
utoob

KTOTV - Recettes traditionnelles de Noël - Part 3

Difficulty: difficulty - Intermediate Intermediate

France

Mother Francis of Assisi has prepared a Christmas feast for the eyes and the palate. You can even try the recipes yourself if you wish!
Matches in Transcript
Caption 9 [fr]: [C'est pour ça], je suis très heureuse quand je fais la cuisine.
Caption 9 [en]: That's why I'm very happy when I cook.
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5:24
utoob

KTOTV - Recettes traditionnelles de Noël - Part 1

Difficulty: difficulty - Intermediate Intermediate

France

At the abbey of Pesquié in Ariège, the Benedictine sisters are getting ready to celebrate Christmas, with religious celebrations, traditional dishes and homemade gifts.
Matches in Transcript
Caption 3 [fr]: [La cuisine des monastères]
Caption 3 [en]: [Monastery Cuisine]
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1:56

TV Tours - Défendre les fromages au lait cru

Difficulty: difficulty - Intermediate Intermediate

France

The French love their cheese, and as this video demonstrates, their appreciation begins at a young age. In the Touraine region, a group of students taste an incredible variety of raw milk cheeses from the area and learn about the ways in which they differ from their "industrial" imitations. Who says that kids can't have refined palates?
Matches in Transcript
Caption 22 [fr]: En effet, le chef et l'équipe de cuisine s'emploient à leur mitonner de bons petits plats chaque jour.
Caption 22 [en]: Indeed, the chef and the kitchen staff are working on cooking up nice little dishes for them every day.
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4:49

Lucette - La confiture d'abricots

Difficulty: difficulty - Intermediate Intermediate

France

In this video, Lucette teaches us how to make some delicious, homemade apricot jam. She also skillfully recites an apricot-related tongue-twister!
Matches in Transcript
Caption 43 [fr]: Maintenant le sucre est fondu. Je vais aller le mettre à cuire dans la cuisine.
Caption 43 [en]: Now the sugar is melted. I'm going to go cook it in the kitchen.
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2:02

TV8 Mont Blanc - Un réveillon en montagne (Savoie)

Difficulty: difficulty - Intermediate Intermediate

France

For New Year's Eve, come join the mountain people of the Savoie region at the O’Communailles restaurant where good local food is being served with a twist in a convivial atmosphere. Then watch the happy locals dance the night away.
Matches in Transcript
Caption 6 [fr]: Tout cela autour d'une cuisine de montagne
Caption 6 [en]: All this around a mountain cuisine
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1:05

TLT Toulouse - Noël: Les fêtes approchent!

Difficulty: difficulty - Intermediate Intermediate

France

What is the French traditional holiday fare? You'd be surprised... While the classic turkey with chestnut stuffing is still on the menu, some people are getting off the beaten track, pairing classic dishes with ethnic food. Foie gras samosas, anyone? Or how about imitation caviar truffles?
Matches in Transcript
Caption 10 [fr]: Ici, la cuisine indienne s'invite au menu des festivités.
Caption 10 [en]: Here, Indian cuisine is present on the menu of festivities.
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2:08

Les Irrésistibles - Recette: Saint-Jacques poêlées

Difficulty: difficulty - Intermediate Intermediate

France

A talented chef from the Strasbourg restaurant La Cloche à Fromage ("the cheese bell" or "cheese dome") shows us how to prepare an irresistible dish: pan-fried scallops marinated in Tahitian vanilla. Bon appétit!
Matches in Transcript
Caption 9 [fr]: Bonjour! Je m'appelle Wodling Gwennaël. J'suis Chef de cuisine au restaurant La Cloche à Fromage.
Caption 9 [en]: Hello! My name is Wodling Gwennaël. I'm head chef at La Cloche à Fromage restaurant.
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3:52

4 Mains pour 1 Piano - Médaillon de Homard - Part 1

Difficulty: difficulty - Intermediate Intermediate

France

Learn how to make a delicious lobster dish with Tony Lenormand and Oumar Kaba of La Mendigotte in Le Mans. In the first part of this step-by-step series, you'll learn how to chop the vegetables and boil the lobster--alive!
Matches in Transcript
Caption 21 [fr]: J'ai démarré, euh, avec un CAP [Certificat d'aptitude professionnelle] Cuisine,
Caption 21 [en]: I started off, uh, with a Cuisine CAP [Certificate of Professional Aptitude],

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