In this video, Jean-Marc Touzard explains the effects of global warming on wine growing and the quality of the wine in France.

Chef Christian Le Squer, takes us into the kitchen of his three-Michelin-starred restaurant, Le Cinq. You will see the cooks at work making exquisite dishes. Le Squer wants the food cooked to perfection, even "sexy," as he puts it. His job is to taste only, but it's not as easy as it looks.

This company in Rochecorbon makes innovative wine bottle labels to boost sales, and it seems to be working. Some of their labels feel like velvet, while others are wine-cellar-scented.

Lionel takes us inside an amazing store filled with multicolored candies called dragées, or sugared almonds. This confection is very much a part of French tradition as it is offered at weddings, baptisms, and communions. A good-quality dragée is made from a top variety of almond like the Avola. Larger almonds require a thinner layer of sugar, which is considered a sign of quality as the delicate almond flavor won't be overwhelmed by the sugar.

Take a tour of this family-run cookie factory in Chaillé-les-Marais, where each family member is responsible for a different stage of production, from harvesting the wheat to packaging the final product. They take the idea of "homemade" to a whole new level!

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.

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.

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.

"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).

A menu for 8 euros... in a Zen decor! Not only has Joan Schmitt turned an old Alsatian bistro into a chic restaurant with a modern, minimalist style, but he also cooks for his clientele with local and worldwide produce, which he describes here with great gusto.

Nicolas introduces some specialties of the Alsace region at the Alexandre Dumas Catering, Hospitality, and Tourism College. In this episode, pastry chefs bake some delicious cookies called "mannele" and "bredele." It's never too early to start planning your next New Year's fête!

Christophe Bertrand, manager of Bellevue Chocolates, shares some of his chocolate-making secrets, from ganaches to mouth-watering pralines.

In this next installment of Télé Bocal's coverage of the Python-Duvernois block party, we hear from a group of kids who've made a courageous trip down an enormous slide, and from a municipal advisor who shares with us her inspiring message of solidarity.

The locals interviewed at the Python-Duvernois neighborhood fair defend the reputation of their area and compete to win a roll of paper towels (or perhaps something a little more prize-worthy).

The Python-Duvernois neighborhood, in Paris's 20th arrondissement, is having a block party filled with games, music, and food. There's even a stand on alcoholism prevention, complete with beer goggles!