Difficulty: 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.
Difficulty: Intermediate
France
Lionel takes us inside a shop that sells "dragées" (sugared almonds), which are the specialty of Verdun. These treats come in all colors and flavors, from chocolate to marzipan to hazelnut. If you want to try the famous "dragées," be sure to visit this shop in Verdun on your next trip to France!
Difficulty: Adv-Intermediate
France
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.
Difficulty: Intermediate
France
Meet Jean-Claude and Rachelle, who own a specialty store full of delicious goodies. They talk to Lionel about the madeleine, a specialty of the Lorraine region that was supposedly invented by a cook named (you guessed it!) Madeleine.
Difficulty: Intermediate
France
Lionel is still in Liverdun, a small village in the Lorraine, to find out some more about the madeleine. It's a specialty of the region that comes in various delicious flavors, such as mirabelle plum and bergamot orange.
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?
Difficulty: Intermediate
France
Lionel meets with Steven, who works in the madeleine factory. Without giving away too much of the secret family recipe, he shows us how these delicious specialties are made. The first step is to crack over three liters of eggs!
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!
Difficulty: Adv-Intermediate
France
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.
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