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.

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.

In part two of this video on apple juice making, Frédéric shows us how apple juice can be turned into hard cider through the fermentation process.

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!

Learn all about olives with this olive merchant from Nice. This lovely store, "La Maison de l'Olive," has all kinds of olive delicacies from the region and across the Mediterranean basin. Did you know that the olive groves (oliveraies) in the Nice region were planted by the Greeks?

What's the difference between tapenade and olive paste? What needs to be done to olives to make them consumable? Find out in this video!

Christmas Eve and New Year's Eve call for a celebratory feast in France: le réveillon. While some stick with traditional fare—oysters, stuffed capon, a Yule log—others might branch out to more unusual delicacies like mullet roe or even dried insects!

Patricia discusses the galette des rois (kings' cake), a classic holiday delicacy associated with the festival of Epiphany. A small figurine is placed inside the cake, and whoever finds it in his or her slice is crowned "king" or "queen" for the day.

Patricia explains in detail the tradition of the galette des rois (kings' cake), which predates Christianity. The tradition is linked to a Roman pagan celebration called Saturnalia, during which a lucky slave was crowned "king" for the day.

Sophie and Patrice are trying to recover from the Christmas festivities and can't stand the sight of foie gras, turkey, or Yule logs... They consider doing away with the Christmas tradition of big feasts altogether and escaping to the tropics instead.

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!

Sophie and Patrice come up with some variations on their simple but hearty meal of endive with ham. They briefly consider opening a restaurant, but as Patrice points out, cooking for forty-five people is a lot harder than cooking for two.

Thierry is not much help to Sarah on her cooking show, as he doesn't know his garlic from his onions. Learn with him the names of all the vegetables that will go into their soup!

Patricia shares her family recipe for crêpes. All you'll need is some flour, eggs, milk, orange blossom, salt, and butter to make this classic French staple. Happy cooking!

Sarah and Thierry continue making their vegetable soup on their fictitious cooking channel, "Plus Plus Plus." You will learn useful cooking vocabulary as well as how to make a delicious soup!