Showing 1-14 of 14 Totaling 0 hours 22 minutes

Le Journal - Gourmet en Bretagne

Difficulty: difficulty - Intermediate Intermediate

France

Shop at the market in Rennes, historic capital of Brittany, and join master chef Rachel Gesbert as she prepares delicacies into a delicious feast.

Le Journal - Chocolats

Difficulty: difficulty - Intermediate Intermediate

France

The French take their chocolate very seriously! This shop aims for nothing short of perfection, both in taste and design, and presents its creations more like jewels or precious coins than like bon-bons.

Le Journal - Les Restos du Cœur

Difficulty: difficulty - Beginner Beginner

France

In 1985, ten million meals were served by Restos du Cœur. By 2004, that number had skyrocketed to sixty million.

Le Journal - L'Institut du goût

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

France

Students at the Institute of Taste must carefully imbibe the finest of champagnes, delicacies, and other gourmet specialties.

Le Journal - Un hamburger très cher!

Difficulty: difficulty - Beginner 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.

Le Journal - La truffe

Difficulty: difficulty - Adv-Intermediate Adv-Intermediate

France

Four hundred euros per kilo for mushrooms? As you may have heard, truffles are no ordinary fungi, and those sold in the Aups market are said to be the tastiest.

Le Journal - Le poulet dans les cantines

Difficulty: difficulty - Intermediate Intermediate

France

One school is no longer serving chicken, claiming that children aren’t eating it when served due to fears of avian flu. The mayor is behind this decision – despite the protests of parents and chicken farmers – citing the “principle of precaution.”

Le Journal - Publicité anti-calories

Difficulty: difficulty - Intermediate Intermediate

France

There are warnings on cigarettes, warnings on bottles of wine, but do we really need warnings on rich foods? Who doesn’t know that they can make you gros et malsain?

Le Journal - Les vignobles

Difficulty: difficulty - Intermediate Intermediate

France

Two women – one French, one American – speak of their new careers as vineyard owners. With the increasing popularity of New World wines, land in the Bordeaux region of France is becoming cheaper.

Le Journal - Contrôle des prix alimentaires - Part 1

Difficulty: difficulty - Intermediate Intermediate

France

The first in a trilogy of segments from Le Journal on the same subject, this video discusses the emergency measures called for by the French government, which has brought together a task force to deal with rising food prices in French stores.

Le Journal - Contrôle des prix alimentaires - Part 2

Difficulty: difficulty - Intermediate Intermediate

France

The second video on rising food prices in France takes a look at dairy products, in particular yogurt, which has been especially affected by this general trend of skyrocketing prices. So who is responsible? The milk producers? The product manufacturers? The supermarkets?

Le Journal - Contrôle des prix alimentaires - Part 3

Difficulty: difficulty - Intermediate Intermediate

France

French Minister of Finance Christine Lagarde takes a stroll through the aisles of a Parisian supermarket, checking as she goes to see if the actual prices of the store’s dairy products match prices recorded in a recent French consumer’s report. The verdict? It appears that shelf prices are actually lower than what was listed in the report. But the French can rest assured that this won’t stop the government’s investigation into the country’s rising food prices.

Le Journal - Dilemme des restaurants

Difficulty: difficulty - Beginner 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?

Le Journal - Champagne

Difficulty: difficulty - Intermediate Intermediate

France

What’s in a name? Quite a lot, as it turns out! Thanks to changes in what land is covered by the Champagne Appellation d’Origine Contrôlée (or AOC, the French method of labeling foods and wines according to region), some farmers will soon be able to start cultivating official champagne. But not everyone is a winner—some farmers will lose this prestigious appellation.