Difficulty: Beginner
France
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.
Difficulty: Beginner
France
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.
Difficulty: Beginner
France
This episode of "Le saviez-vous?" (Did You Know?) is about French gastronomy. You will learn a lot of useful vocabulary relating to food, and you can look forward to sampling delicious dishes.
Difficulty: Beginner
France
In this enjoyable cartoon about the human body, you will see the taste buds in action... when they're not slacking off!
Difficulty: Beginner
France
Find out what happens in the body when we eat: the roles that teeth, the tongue, and nerve impulses play. But let's not forget about umami!
Difficulty: Beginner
France
Many people know a thing or two about French wine, but what do we know about grape growing? This grape grower from Provence tells us all about pruning a vine.
Difficulty: Beginner
France
Jean-Marc Espinasse owns a vineyard in the southern Rhone Valley, whose Mediterranean climate makes it a perfect place for wine production. In this video, Jean-Marc gives us a taste of the different types of wine he makes.
Difficulty: Beginner
France
Who knew it was possible to download a bottle of wine straight from your USB port? This humorous sketch will show you how it's done.
Difficulty: Beginner
France
You might have noticed that the French word for breakfast literally means “little lunch.” Instead of the pancakes and waffles of the US and the full breakfast of the British Isles, the French prefer a lighter fare for their morning meal. But that doesn’t mean they won’t chow down later in the day….
Difficulty: Beginner
France
Come meet the owner of the bistro Parigot (French slang for “Parisian”). This charming restaurant is a French oasis at the intersection of Manhattan’s Chinatown/Little Italy and Soho districts.
Difficulty: Beginner
France
How should a restaurant owner go about finding the right recipe for passing on the increasing cost of basic ingredients to the customer? By math or by witchcraft?
Difficulty: Beginner
France
In 1985, ten million meals were served by Restos du Cœur. By 2004, that number had skyrocketed to sixty million.
Difficulty: Beginner
France
New York based French chef Daniel Boulud brings his refined French culinary skills to that most typical American dish, the hamburger. Discover the secrets that make this burger the most expensive in the world.
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!
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!
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!
Difficulty: 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.
Difficulty: Intermediate
France
Sophie and Patrice talk about kitchen utensils, and Patrice shares a few tips on how to avoid burning your food.
Difficulty: Intermediate
France
Claude and Zette are making some bread together. The recipe only requires ten minutes of prep time.
Difficulty: Intermediate
France
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!
Difficulty: Intermediate
France
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.
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.
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!
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