In part two on this series on the Clog Museum, we meet the last remaining clog maker in the village. And surprisingly, he isn't wearing clogs!

Hilaire from the Clog Museum shares some more interesting facts about clog manufacturing back in the day. For instance, clogs used to be sold without a strap—the buyer would have to put one on him or herself.

We continue our visit to the Clog Museum with Lionel and Hilaire who will teach you how to use some very interesting tools for clog manufacturing.

We continue our series on clog making. Hilaire explains step three, the hollowing out of the clog with special equipment, and the finishing stage, sanding the outside and drying the wood.

Hilaire summarizes all the steps in the clog-making process. The Clog Museum has descriptions with models in relief for the blind and visually impaired.

We continue our visit to the Clog Museum and learn about these very old machines that are still in use today.

Hilaire shows us some of the more unusual clogs at the Clog Museum, from souvenirs clogs made for American troops in World War II to clogs made for cracking chestnuts.

In the final episode of this series on the Clog Maker's Museum, you'll see many kinds of clogs from all over Europe, including clogs for babies!

Lionel, Michel, and Juliette take a stroll through the village, where they meet some ceramic artists, a dog, and even the mayor!

Moving on from the salt mines of his previous episode, Lionel goes to Réchicourt-le-Château to learn about the locks and waterways of the area.

The lock in Réchicourt-le-Château holds a record in France. Find out what it is!

Lionel takes us inside the control room where locks are filled and emptied with an intricate system of drainage and supply valves. You'll learn a lot of technical vocabulary in the process!

Sir Felix Tigris visits the zoo bar and likes the pretty girls but bothers the artists. Watch what happens in this action-packed episode.

For more than ten years, Les Héritiers [The Heirs] restaurant in Montreal, which specializes in French cuisine made from Quebecois ingredients, has been concocting dishes like risotto with marinated ginger and rack of lamb with garlic and rosemary sauce. But the food isn’t the only reason for the popularity of Les Héritiers: you can bring your own wine!

Ever heard of a pleurotte mushroom? Lacking as we are in mushroom expertise, neither had we—until we visited the kitchen of Les Héritiers, that is! What’s better than getting to watch a scrumptious dish of pleurottes, brie, escargots, and garlic, all together in a puffed pastry, be prepared before your eyes? Getting to eat it, of course!