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Videos
Pages: 5 of 10 
─ Videos: 61-75 of 147 Totaling 7 hours 37 minutes

Alsace 20 - Ouverture du marché de Noël de Colmar View Series

Difficulty: difficulty - Intermediate Intermediate

France

Despite the cold weather, people are flocking to the opening of the Colmar Christmas market in Alsace. In this video, tourists talk shopping and vendors explain why they like to work at the Christmas market.

TV8 Mont Blanc - Un réveillon en montagne (Savoie) View Series

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.

Cap 24 - Alessandro Di Sarno au Salon des vins et vignerons View Series

Difficulty: difficulty - Intermediate Intermediate

France

Alessandro visits a wine festival with his breathalyzer to make sure that nothing more than some innocent dégustation (sampling) is going on. Some of the people he interviews fail the test, but one expert claims it might not be that accurate to begin with!

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!

TV8 Mont Blanc - Vin : Visite de la cave du Cruet View Series

Difficulty: difficulty - Intermediate Intermediate

France

It is common knowledge that French people love their wine, but did you know that France is only the second largest wine consumer in the world, just behind China? As you will see in the video, winegrowers from the Savoie region put a lot of love and passion into winemaking. It's very often a family affair passed on from generation to generation. Long may it continue... and remember—enjoy your wine in moderation!

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

Difficulty: difficulty - Intermediate 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!

Joanna - Torréfaction du faubourg View Series

Difficulty: difficulty - Intermediate Intermediate

France

Joanna will show you around a lovely little boutique called La Torréfaction du Faubourg (Faubourg Coffee Roasting House). The owner is proud to say that she roasts her own coffee—to perfection, no doubt. You'll have to use your imagination to experience the boutique's lovely aromas!

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

Difficulty: difficulty - Intermediate 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.

Alsace 20 - Grain de Sel: le titre de Maître Restaurateur, c'est quoi? View Series

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

France

"Maître Restaurateur" (Master Restaurant Owner) is a title bestowed upon a select number of restaurants in France. What does it mean and how does a restaurant achieve this honor? Find out in this episode of "Grain de Sel" (Grain of Salt).

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

Difficulty: difficulty - Intermediate 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.

Lionel - à la ferme View Series

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.

TV Tours - Défendre les fromages au lait cru View Series

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?

Alsace 20 - 100 recettes pour 100 vins View Series

Difficulty: difficulty - Adv-Intermediate 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.

Cap 24 - Les grandes gueules et leurs recettes, vu par Alessandro View Series

Difficulty: difficulty - Advanced Advanced

France

Viewer Discretion Advised

Alessandro visits with some chefs on the occasion of the launch of their book, "Les Grandes gueules et leurs recettes" (Big Mouths and Their Recipes). They take their profession very seriously and are perfectionists like the famous Vatel, King Louis XIV's chef, who was so distraught when a seafood delivery was delayed that he ran a sword through his stomach. Modern chefs need to keep their sense of humor. They are, thankfully, no longer at the mercy of a powerful king, but the Internet can be just as unforgiving.

Alsace 20 - Grain de Sel: Au Caveau de l'étable à Niederbronn-les-Bains View Series

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

France

Where can you get a gourmet meal for eight euros seventy? Hélène Ober is the proud owner of the restaurant "Au Caveau de l'Étable." She will show you around the kitchen and share some of her secrets on how to prepare a fantastic meal without breaking the bank. If cooking risotto is not your thing, you will at least be able to speak like a pro in a French kitchen.

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