Showing 81-100 of 100 Totaling 5 hours 6 minutes

Lionel - L'usine de madeleines de Liverdun - Part 2 View Series View This Episode

Difficulty: difficulty - Intermediate 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!

Lionel - L'usine de madeleines de Liverdun - Part 3 View Series View This Episode

Difficulty: difficulty - Adv-Intermediate 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.

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!

Michel - Les Macarons Parisiens

Difficulty: difficulty - Intermediate Intermediate

France

Michel Le Leannec, a pastry chef from Meudon, won fourth place in the 2011 contest for best macaroon in the Île-de-France region of France. French macaroons (les macarons) come in many flavors, colors, and sizes, but in this video Michel will teach us his award-winning recipe for Italian meringue macarons filled with salted butter caramel custard. Don't miss this mouth-watering video!

Ostréiculture - Rencontre avec Gildas Mourier (Morbihan)

Difficulty: difficulty - Intermediate Intermediate

France

Meet Gildas, who works on an oyster farm in Brittany. He'll tell you all about collecting oysters. It's a tough job, but well worth the effort, since you're always rewarded with a delicious treat in the end!

Parigot - Le bistrot View Series

Difficulty: difficulty - Beginner 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.

Parigot - La cuisine View Series

Difficulty: difficulty - Intermediate Intermediate

France

Michel, co-owner and head chef at Parigot, shows us how to make his very own tuna tartare. We can see why it’s so popular!

Provence - Domaine Rouge-Bleu - Part 1 View Series

Difficulty: difficulty - Beginner 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.

Provence - Domaine Rouge-Bleu - Part 2 View Series

Difficulty: difficulty - Beginner 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.

Télé Lyon Métropole - Un restaurant... dans un bus! View Series

Difficulty: difficulty - Intermediate Intermediate

France

Hop aboard the Trolley des Lumières bus restaurant and dine in style while sightseeing through the city of Lyon. An unforgettable dining experience!

Télé Lyon Métropole - Chaillé-les-Marais : Une biscuiterie 100 % familiale View Series

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

France

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!

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!

TLT Toulouse - Noël: Les fêtes approchent! View Series

Difficulty: difficulty - Intermediate Intermediate

France

What is the French traditional holiday fare? You'd be surprised... While the classic turkey with chestnut stuffing is still on the menu, some people are getting off the beaten track, pairing classic dishes with ethnic food. Foie gras samosas, anyone? Or how about imitation caviar truffles?

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?

TV Tours - Amboise : Focus sur les étiquettes de vin d'Etiqroll View Series

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

France

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.

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.

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.

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.

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!

Visiter un yacht - Dans la cuisine View Series

Difficulty: difficulty - Newbie Newbie

France

Sure, the kitchen might be a little smaller on a yacht, but that doesn’t mean you can’t prepare a delicious dish! Patrick Barbary whips up some pasta for us and invites us to dine with him. Cheers, Captain!

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