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─ Videos: 1-24 of 54 Totaling 2 hours 28 minutes

Sophie et Patrice - Les viennoiseries parisiennes View Series

Difficulty: difficulty - Intermediate 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!

KTOTV - Recettes traditionnelles de Noël - Part 3 View Series View This Episode

Difficulty: difficulty - Intermediate 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!

KTOTV - Recettes traditionnelles de Noël - Part 2 View Series View This Episode

Difficulty: difficulty - Intermediate 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!

KTOTV - Recettes traditionnelles de Noël - Part 1 View Series View This Episode

Difficulty: difficulty - Intermediate 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.

Sophie et Patrice - Les ustensiles de cuisine View Series

Difficulty: difficulty - Intermediate Intermediate

France

Sophie and Patrice talk about kitchen utensils, and Patrice shares a few tips on how to avoid burning your food.

Claude et Zette - Le pain fait maison View Series

Difficulty: difficulty - Intermediate Intermediate

France

Claude and Zette are making some bread together. The recipe only requires ten minutes of prep time.

Réveillon de Noël - Que mange-t-on lors de ce repas?

Difficulty: difficulty - Intermediate 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!

Frédéric - La fabrication du jus de pomme - Part 2 View Series View This Episode

Difficulty: difficulty - Intermediate 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.

Frédéric - La fabrication du jus de pomme - Part 1 View Series View This Episode

Difficulty: difficulty - Intermediate 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.

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!

France 3 - Les conséquences de la crise du beurre View Series

Difficulty: difficulty - Intermediate Intermediate

France

Faced with a butter shortage in France, this bakery is among the few that are choosing to wait in hopes that the price of butter will drop. Apparently, customers are too fond of the bakery's delicious pastries to let a price increase deter them. After all, pastries are one of life's essentials in France...

Lionel - L'usine de madeleines de Liverdun - Part 1 View Series View This Episode

Difficulty: difficulty - Intermediate 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!

Lionel - La boutique de madeleines de Liverdun - Part 3 View Series View This Episode

Difficulty: difficulty - Intermediate 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?

Lionel - La boutique de madeleines de Liverdun - Part 2 View Series View This Episode

Difficulty: difficulty - Intermediate 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.

Lionel - La boutique de madeleines de Liverdun - Part 1 View Series View This Episode

Difficulty: difficulty - Intermediate 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.

France 24 - Réchauffement climatique : un danger pour le vin français - Part 1 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

France

How will climate change affect wine growing in France? Is the French wine reputation at stake? What can be done about it? Find out in this extensive news report.

Lionel - Les dragées de Verdun - Part 1 View Series View This Episode

Difficulty: difficulty - Intermediate 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!

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!

LCM - Le champagne parfait pour Nouvel An! View Series

Difficulty: difficulty - Intermediate Intermediate

France

There's no better time to break out the bubbly than to celebrate the New Year. In this video, you will learn all about champagne, including how bubbles occur in a glass.

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 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.

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.

Joanna - Torréfaction du faubourg View Series

Difficulty: difficulty - Intermediate Intermediate

France

Joanna will show you around a lovely little boutique called La Torréfaction du Faubourg (Faubourg Coffee Roasting House). The owner is proud to say that she roasts her own coffee—to perfection, no doubt. You'll have to use your imagination to experience the boutique's lovely aromas!

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!

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