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Le Journal - Le poulet dans les cantines

Difficulty: Intermediate

France

Il y a une école qui ne sert plus de poulet, prétendant que les enfants n’en mangent pas quand il est servi, dû à la peur de la grippe aviaire. Le maire est derrière cette décision -malgré les protestations des parents et des éleveurs de poulet -citant “le principe de la précaution”.

Captions

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

Difficulty: 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 49 [fr]: qui enlève quand même une partie de convivialité
Caption 49 [en]: which, however, takes away part of the conviviality

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Sophie et Alexandre - La galette des rois

Difficulty: Intermediate

France

Sophie and Alexandre are talking about the French tradition of the galette des rois (kings' cake). Will Sophie get the trinket this time?

Matches in Transcript

Caption 20 [fr]: Ben, t'as jamais fait ça quand t'étais petite ?
Caption 20 [en]: Well, you never did that when you were little?

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Sophie et Patrice - Les viennoiseries parisiennes

Difficulty: Intermediate

France

Sophie and Patrice sample some delicious pastries for breakfast: pain au chocolat, chausson aux pommes, pain au lait, and more. Warning: this video may give you some serious cravings!

Matches in Transcript

Caption 47 [fr]: quand t'as des petits-déjeuners, euh... -J'ai jamais goûté.
Caption 47 [en]: when you have breakfasts, uh... -I've never tried.

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KTOTV - Recettes traditionnelles de Noël - Part 3

Difficulty: 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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KTOTV - Recettes traditionnelles de Noël - Part 2

Difficulty: Intermediate

France

At the Pasquié abbey, Mother Francis of Assisi prepares a delicious dessert, the Saint-Hélier cake, which is a typically British recipe. You will discover the names of the many ingredients going into this cake!

Matches in Transcript

Caption 7 [fr]: Quand le caramel est brun,
Caption 7 [en]: When the caramel is brown,

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Sophie et Patrice - Les ustensiles de cuisine

Difficulty: Intermediate

France

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

Matches in Transcript

Caption 5 [fr]: Mais moi aussi je cuisine quand même.
Caption 5 [en]: But still, I also cook.

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Claude et Zette - Le pain fait maison

Difficulty: Intermediate

France

Claude and Zette are making some bread together. The recipe only requires ten minutes of prep time.

Matches in Transcript

Caption 6 [fr]: Enfin du, euh... quand je dis du bon, c'est relatif,
Caption 6 [en]: Well, uh... when I say good, it's relative,

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Frédéric - La fabrication du jus de pomme - Part 1

Difficulty: Intermediate

France

Watch Frédéric make delicious apple juice with a hand press. Once the juice is pressed and filtered, Frédéric will place it in a barrel to decant for twenty-four hours.

Matches in Transcript

Caption 33 [fr]: Faut pas y mettre les doigts dedans quand ça tourne.
Caption 33 [en]: You mustn't put your fingers in there when it's turning.

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Lionel - L'usine de madeleines de Liverdun - Part 2

Difficulty: Intermediate

France

Lionel continues his behind-the-scenes tour of the madeleine factory. It only takes one hour to make a thousand of these iconic French sweets!

Matches in Transcript

Caption 14 [fr]: C'est quand même assez chaud.
Caption 14 [en]: It's still quite hot.

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Lionel - La boutique de madeleines de Liverdun - Part 3

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?

Matches in Transcript

Caption 28 [fr]: C'est... pour moi quand on évoque Liverdun,
Caption 28 [en]: It's... for me, when people mention Liverdun,

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Ostréiculture - Rencontre avec Gildas Mourier (Morbihan)

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!

Matches in Transcript

Caption 21 [fr]: Quand elles ont été installées,
Caption 21 [en]: Once they've been installed,

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TV Vendée - Galettes des rois: une trentaine de boulangers en concours

Difficulty: Intermediate

France

Over thirty French bakeries from the Vendée region show off their skills in a galette des rois (Kings' cake) contest. The lucky judges, whose onerous task is to taste those delicious galettes, go to great lengths to explain their choices and make our mouths water. The galette des rois is traditionally served at Epiphany and is notoriously difficult to make. It comes in two varieties, flaky or brioche, and is available at French bakeries throughout the month of January.

Matches in Transcript

Caption 26 [fr]: Elle est quand même très chargée en sucre, amandes, fruits confits.
Caption 26 [en]: It's still very loaded with sugar, almonds, candied fruit.

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TV Vendée - Fêtes de fin d’année : manger léger et équilibré

Difficulty: Intermediate

France

Losing weight is one of the most common New Year's resolutions, probably due in part to the richness of holiday feasts. As you'll see in this video, a lot of French people switch to a diet of fresh fruit, vegetables, and soups as they get ready for the new year or recover from holiday indulgences. Clementines are an especially popular and low calorie wintertime snack.

Matches in Transcript

Caption 8 [fr]: Aujourd'hui on est plus dans la diète quand même, hein?
Caption 8 [en]: Today we're more into dieting anyway, right?

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Télésonne - Micro-trottoir : Pour ou contre l’appellation "restaurant"?

Difficulty: Intermediate

France

More and more restaurants are resorting to frozen food instead of preparing dishes from scratch. The Micro-trottoir team took to the streets to ask people whether restaurants that don't cook their own food can still be called restaurants. Many people are concerned about not knowing where the food is coming from and would prefer to enjoy local produce, while others say that the quality of the frozen food source as well as the chef's expertise are the key. Let your discerning palate be the judge!

Matches in Transcript

Caption 1 [fr]: C'est quand même... rassurant de savoir que les... que les... les...
Caption 1 [en]: It's still... reassuring to know that the... that the... the...

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