Podcasts about French cuisine

الشيف شربيني، شيف مصري مشهور اتكلمنا معاه عن قصة حياته وازاي مجال الطبخ كان ليه دور فيها، اتكلمنا معاه عن المطبخ المصري والعالمي و ايه اللي يميز مطبخ كل بلد .. لو عايز عايز تطلع طباخ شاطر تعمل ايه..؟ وازاي الناس بتشوف مهنة الطبخ زمان ودلوقتي. Chef Sherbini, a famous Egyptian chef, We talked to him about his life story and how cooking played a role in it. We discussed Egyptian and international cuisines, and what makes each country's cuisine special. We asked him: What should someone do if they want to become a good chef? And how people used to see the cooking profession in the past compared to now

In this week's delectable episode of Fabulously Delicious: The French Food Podcast, host Andrew Prior takes listeners on a cinematic journey celebrating the rich intersection of French cuisine and film. Timed to coincide with the glittering start of the Cannes Film Festival, this episode explores how French gastronomy has taken center stage in some of the most memorable food-focused films. From palace kitchens to rustic countryside fare, the episode dives into stories where food isn't just a background detail — it's a central character. First up is Haute Cuisine (Les Saveurs du Palais), a film inspired by Danièle Mazet-Delpeuch, the first female chef to cook for the French president. Andrew walks us through this sumptuous, real-life tale of culinary passion and political pressure, reflecting on the beauty of traditional regional cooking and its quiet power in even the most formal settings. With behind-the-scenes trivia and reflections on Catherine Frot's acclaimed performance, the film serves as a perfect entrée to the episode's theme: food as memory, resistance, and art. Then it's on to Le Chef (Comme un Chef), a rollicking comedy that pairs classic French cooking with modern chaos. Andrew explores the film's humor and heart, as well as the tug-of-war between culinary tradition and innovation. Featuring Jean Reno and Michaël Youn, Le Chef playfully pokes fun at molecular gastronomy while reaffirming the joy and timelessness of French cuisine. It's a reminder that behind every Michelin star is a lot of butter, a few egos, and a shared love of good food. And of course, no conversation about food in cinema would be complete without a nod to Babette's Feast, the Danish masterpiece that so perfectly embodies the spirit of French dining that it simply had to be included. Whether you're a film buff, a food lover, or a little bit of both, this episode is a feast for the senses. So pour a glass of wine, grab a chunk of baguette, and settle in for a fabulously delicious celebration of French cuisine on the big screen. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at ⁠⁠⁠⁠www.andrewpriorfabulously.com⁠⁠⁠⁠. For a signed and gift-packaged copy of the book, visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.andrewpriorfabulously.com/product-page/paris-a-fabulous-food-guide-to-theworld-s-most-delicious-city⁠⁠⁠ Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit ⁠⁠⁠https://www.andrewpriorfabulously.com/vienne-residencies⁠⁠⁠ for more information. Have your own recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email ⁠⁠⁠⁠contact@andrewpriorfabulously.com⁠⁠⁠⁠ for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

Before launching her hit modern-Japanese restaurant Lingo in Greenpoint, Brooklyn, chef Emily Yuen worked in some hardcore French kitchens in London and Singapore, then found her way to New York City. In this conversation, Emily shares her evolution from French to Japanese cuisine, how she developed her management chops, and the disparate influences in her food.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters.   THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Michelle Delp is the Regional GM for Fearless Restaurants, and she joined our host so we could SPRING into what's fashionable to eat in University City! Louie Louie offers a vibe that feels very European French Bistro, and with their sidewalk-based seating now open, and new spring menu available and Happy Hours extended...everyone who visits can enjoy the atmosphere and menu options no matter what they're looking for! Whether you're looking for a lighter, brighter meal or dining for a richly, decadent dinner...Louie Louie offers whatever you desire to indulge in. And stay tuned for all the new happenings for Louie Louie, including details about their Espresso Martini Tower, events that are coming up, and of course...what to dine on when you're there!https://louielouie.restaurantWhat you eat matters, which is something that Corie Coles, who is the 4th generation-owner of Triple C Angus, knows, works, and stands behind. Although Corie initially left the family farm to seek a different career path, she circled back to her family's business later on. Her parents still run the day-to-day operations related to farming, however Corie took on a different role at Triple C Angus. Today, everything that the farm produces has to pass through Corie's hands to ensure they're offering the best cuts of meat to offer each customer. And to her, the individuals who purchase either pieces or shares of her family's beef, pork, and chicken are not just customers--they are part of her community. So not only does it matter that the animals they raise are well-cared for, it matters to her that she gets to know the people who purchase their products. To the Coles, family and community matters--and so does what they take home to eat. To learn more about Corie and Triple C Angus, stay tuned to hear her story and then visit the family farm and website for more information on what they offer.https://triplecangus.comGet the latest scoop from Irv's Ice Cream when you tune in to hear from Chef and Owner Ilissa Shapiro! Chef Shapiro just opened her second location on East Passyunk Ave, where you can try out her newest ice cream flavor: Sweet Corn! Make every lick count as she creates her custard-based sweet treats from scratch. Chef Shapiro previously worked inside kitchens on both the West and East Coast, and has always enjoyed making ice cream while working for those restaurants. However, a collaboration created an opportunity that turned into owning her own business, and today Ilissa is scooping up her creative flavors for everyone to enjoy! To hear Ilissa's story and what she has in store, stay tuned to the end of the show and visit Irv's Ice Cream online and in-person at either of her locations!https://www.irvsicecream.com

Tania Teschke is the author of the Bordeaux Kitchen: An Immersion into French Food and Wine, inspired by ancestral traditions. In this episode she shares her recovery from a vegetarian diet and a ruptured appendix using animal foods and specifically organ meats. She's talks about why farmers markets are important, why she likes clarified butter, strategies to improve the taste of organ meats, how animal broths are the foundation of sauces in French cuisine, her thoughts on wine and alcohol in general, and how tallow matches the fatty acid profile of our skin.  Tania's website: https://bordeauxkitchen.com Her tallow skincare line: https://www.etsy.com/shop/BordeauxKitchen Use the code BLACKBURN to save 10% on your first order My website: www.matt-blackburn.com Mitolife products: www.mitolife.co Music by Nicholas Jimenez: https://spoti.fi/4cte2nD  

In this episode, Hailey ventures to Wauwatosa, which is tucked just minutes from the big city of Milwaukee, with many local hotspots! Wauwatosa is rich in history, beginning in the 1830s, home to the original framework of the old swimming hole, and holds prehistoric treasures. Today, Wauwatosa still holds trending treasures such as prized local shopping and delicious dining, with some Wisconsin flair!The Bobber is brought to you by Something Special from Wisconsin: https://www.somethingspecialwi.com/Read the blog here: https://discoverwisconsin.com/wauwatosas-local-treasures/Hoyt Park: https://www.discoverwauwatosa.com/thing-to-do/hoyt-park/; Hartung Park: https://www.discoverwauwatosa.com/thing-to-do/hartung-park/; Mayfair Collection: https://www.discoverwauwatosa.com/district/mayfair-mayfair-collection/; The Flannel Fox: https://www.discoverwauwatosa.com/thing-to-do/the-flannel-fox/; Cream City Soap: https://www.discoverwauwatosa.com/thing-to-do/cream-city-soap-company/; The Village Cheese Shop: https://www.discoverwauwatosa.com/food-drinks/the-village-cheese-shop/; The Village: https://www.discoverwauwatosa.com/district/the-village/; Le Reve Patissere & Cafe: https://www.discoverwauwatosa.com/food-drinks/le-reve-patisserie-cafe/; Rocket Baby Bakery: https://www.discoverwauwatosa.com/food-drinks/rocket-baby-bakery/; Ca'Lucchenzo: https://www.discoverwauwatosa.com/food-drinks/calucchenzo/; Ristorante Bartolotta: https://www.discoverwauwatosa.com/food-drinks/ristorante-bartolotta/The Bobber: https://discoverwisconsin.com/the-bobber-blog/The Cabin Podcast: https://the-cabin.simplecast.com. Follow on social @thecabinpodShop Discover Wisconsin: shop.discoverwisconsin.com. Follow on social @shopdiscoverwisconsinDiscover Wisconsin: https://discoverwisconsin.com/. Follow on social @discoverwisconsinDiscover Mediaworks: https://discovermediaworks.com/. Follow on social @discovermediaworksWauwatosa: https://discoverwauwatosa.com/. Follow on social @discoverwauwatosa

Cynthia Bemis Abrams sits down with Oscar-nominated documentary director Julie Cohen to explore her career in network TV journalism and filmmaking. The conversation covers Cohen's path to power as a storyteller, highlighting her work on films about Pauli Murray, Ruth Bader Ginsburg, and Julia Child. Cohen shares insights into her acclaimed projects, including: RBG (2018): The documentary about Justice Ruth Bader Ginsburg, which gained widespread recognition. My Name is Pauli Murray (2021): A film on the groundbreaking but lesser-known civil rights activist and attorney. Every Body (2023): A documentary about the intersex rights movement and personal narratives. The episode also highlights Julia Child's pioneering influence on television and women's roles in professional kitchens. Cohen discusses Child's legacy as a feminist figure and the impact of her political activism, particularly regarding reproductive rights and HIV/AIDS awareness. Julie Cohen actively promotes her latest documentary, The Path Forward (2024). The Power of Storytelling in Documentaries Why she chose to spotlight Pauli Murray, RBG, and Julia Child Challenges in structuring historical narratives into compelling film stories Overcoming obstacles in starting and funding documentary projects Julia Child's Television Legacy How Julia Child revolutionized TV cooking shows The impact of her work on modern food media figures like Martha Stewart, Ina Garten, and Rachael Ray Her hidden activism and why her political legacy is often overlooked The feminist undertones in Child's career and influence on women in professional kitchens Behind the Scenes of Every Body (2023) How Cohen approached the intersex rights movement in her documentary Personal stories shared in the film and their broader significance Julie Cohen's Films: Julia (2021):  https://imagine-entertainment.com/documentary/julia/ The Path Forward (2024): https://deadline.com/video/the-path-forward-trailer-julie-cohen-mo-husseini-documentary/ My Name is Pauli Murray (2021): https://www.theguardian.com/film/2021/sep/15/my-name-is-pauli-murray-review-the-legacy-of-a-fearless-campaigner RBG (2018): https://www.magpictures.com/rbg/ Every Body (2023): https://www.focusfeatures.com/every-body To book a screening of A Path Forward : https://grasshopperfilm.com/(grasshopperfilm.com) . By Spring 2025, it will be available on paid streaming channels, including Apple+.

Our guest is Emily Yuen who is the executive chef at Lingo https://www.lingobk.com/, a unique Japanese American restaurant in Brooklyn, New York.Emily has an impressive culinary background.  She worked at top French restaurants in the world, including Le Gavroche in London, DB Bistro in Singapore and Boulud Sud in New York. She also studied Japanese cuisine at the legendary Shojin restaurant Kajitsu and served as the executive chef at Bessou in New York.At Lingo, with her global knowledge and experience, Emily offers original dishes, such as Hokkaido-style braised beef curry pie and Donabe hotpot with wild mushroom and koji butter.In this episode, we will discuss how Emily's culinary focus shifted from French to Japanese, the essence of Japanese cuisine that she wants to share with her guests, how she naturally merges French techniques and Japanese flavors, the importance of Japanese home cooking in her menu development and much, much more!!!

Dooley talks about his past week and upcoming events at the Country Club. Valentine's Day is gunna be great. Why is everything in termed to the French Cuisine? In America why is New York and Chicago Hailed in for their pizza? Amaroso.... What's going on with your product buddy?

We recorded this episode on Tuesday, January 7th at 12:30pm.  A few hours later, Travis Hayden, chef of Bar Etoile, would lose his house to the Palisades Fire and my family would lose our house to the Eaton Canyon Fire. Our communities have been devastated, but also beyond supportive and full of so much love. We wanted to share the episode we had put together for the start of the year to have something normal and regular.On this episode of Snacky Tunes, Darin sits down with Julian, Jill, and Travis of Bar Etoile to chat about their recent opening and all of the amazing success from the jump. They talk about their journey to starting the restaurant, why they wanted to build a neighborhood spot, and which dish of theirs was named one of the best in LA.  Then we hang out with Andrew Dost of Metal Bubble Trio, who talks about and plays tracks from his new album, Cucumber.  We talk about his love for food, his creative process and how music & art has helped shape his life.If you are looking to feed the community who was effected by the LA fire, please donate to WCK.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

Spiced and Timeless: The Story of Pain d'Épices in French Cuisine In this episode of Fabulously Delicious: The French Food Podcast, we take you on a journey into the warm and spiced legacy of pain d'épices, one of France's most beloved and historic treats. From its origins in the kitchens of medieval Europe to its enduring presence in French bakeries and festive tables today, pain d'épices is so much more than a gingerbread loaf—it's a window into the heart of French culture and cuisine. Discover the fascinating history behind this spiced bread, a creation once inspired by honey-laden recipes brought to Europe by travelers along the Silk Road. We'll uncover how the town of Reims became synonymous with this delicacy, elevating it from humble beginnings to a symbol of artisanal craftsmanship in France. You'll also learn how pain d'épices evolved over centuries, shaped by local ingredients, regional flavors, and cultural traditions. This episode also explores pain d'épices' starring role in French gastronomy today. From being paired with foie gras in haute cuisine to its comforting presence in rustic, holiday celebrations, pain d'épices remains a versatile icon. We'll highlight its importance during festive seasons and how modern chefs continue to innovate with this time-honored classic. Finally, we reflect on the emotional connection this spiced bread holds for so many, both in France and around the world. Whether you're a foodie, a history lover, or just someone with a sweet tooth, this episode will leave you craving a slice of France's most flavorful bread. So, sit back, relax, and let's explore the delicious story of pain d'épices together! Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city  Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. You can also sign up for the substack newsletter and get more fabulous French food content and France travel tips as well as updates on life in France. https://fabulouslydelicious.substack.com/ Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

This week's rounds are Music (Odd One Out), French Cuisine, Old News, and Literature. The music is Food Coma by Best Friends!.

A lip-smacking, mouth-watering, tummy-rumbling, finger-lickin', well-seasoned seasonal episode about the food that the French traditionally eat at Christmas! Fun facts, traditions and scrumptious treats. Follow us: On Twitter On Instagram On Facebook On The Good Life France's website Thanks for listening!

Chef Yannick Alléno is widely known as one of the world's greatest chefs. He's dedicated his career to reinventing French cuisine across 17 international restaurants, which have earned a total of 16 Michelin. He joins Melissa to talk about his London debut Pavyllon and its dedicated Bar Antoine at the Four Seasons Park Lane. Chef Yannick has infused his creativity into Pavyllon, transforming it into one of the most coveted reservations in London (which earned its first Michelin star within six months of opening). Originally from the outskirts of Paris, Chef Yannick details how growing up in France influenced his perspective on food and how a trip to Japan changed his approach in the kitchen. He reveals his advice for aspiring chefs and shares details on how he revolutionized the foundation of French cuisine by using techniques like “extraction,” which allows dishes to be both flavorful and healthy. He also shares his thoughts on the evolution of dining and how he continues to innovate for the future. To discover more:Website:  yannick-alleno.com/fr/pavyllonlondon.comfourseasons.com/londonInstagram: instagram.com/yannickallenoinstagram.com/pavyllon_londoninstagram.com/fslondoninstagram.com/barantoinelondonFollow IndagareWebsite: indagare.comInstagram: instagram.com/indagaretravelYoutube: youtube.com/@indagaretravelFollow Melissa on Instagram: instagram.com/indagarefounder

French Food Adventures: Two Yorkshire Sisters Discover French Cuisine Interview with Kay Atkinson In this My Life Now episode, Dallas interviews Kay Atkinson, co-author of French Food Adventures. About the Book: In French Food Adventures, Kay Atkinson and Jill Laurillard take readers on a heartfelt journey through the culinary treasures of France, blending personal stories, practical travel tips, and authentic regional recipes. After decades of living apart, these two sisters from Yorkshire reunite to explore the rich food traditions of France, traveling through iconic regions such as Rouen, Bordeaux, and Avignon. Along the way, they indulge in everything from street market fare to fine dining, capturing the essence of French gastronomy. The book is more than just a guide to food; it's a personal tribute to the sisters' late parents, evoking memories of childhood road trips across Europe, contrasted with their present culinary adventures. With each chapter, they offer readers a unique blend of nostalgia, humor, and deep cultural insights, making it a must-read for travelers, food lovers, and anyone seeking to understand the power of food to connect people. Buy Your Copy of the Book: https://amzn.eu/d/c6W9zNN Connect with the Guest: yorkshireappetite.com Thank you for listening to and supporting the My Life Now podcast show. We are excited to connect with each of our listeners on our various platforms. Below is the best way you can not only connect with us but also have an opportunity to be featured on our Podcasts. For Marketing and Publishing needs, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buscher's Social Media Marketing LLC⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (https://www.facebook.com/buscherssmm)

It's another celebration on Hey Sis, Eat This! We're honoring The Mother of French Cuisine, Julia Child, by dressing up as our queen of cooking on her birthday. Inspired by a recent free lunch Whitney received, the sisters celebrate Julia Child and her impact on the culinary world. We then plan a menu for Courtney's Summer BBQ that includes zesty citrus shrimp and panzanella salad. The celebration doesn't stop there as we revisit Episode 39: Torry The Tornado Featuring the Neitzel Siblings. Whitney's high school girl crush, Elyse, joins the sisters with her two brothers, Michael and Chef Johnathan as they reminisce about their adventurous summer vacations with their beloved Momma Torry. The Neizels recount their epic summer road trips, where they crisscrossed the country in a Winnebago, visiting nearly every state in the Lower 48. These vacations were anything but ordinary, filled with spontaneous detours, colorful sponge-painting projects on the RV walls, and even an unforgettable stop at a Native American reservation. Through these stories, listeners get a vivid picture of how Momma Torry, a woman of boundless energy and creativity, made every journey an unforgettable adventure. About Hey Sis, Eat This We are two sisters, born and raised in Texas, who share a love of food, friends, and a wicked sense of humor! On the Hey Sis, Eat This podcast, we celebrate moms and meals, inspired by our very own Momma Ashley, a former chef and always the hostess with the mostess! What you'll hear: What we've been cookin', who we've been entertainin', and any kitchen conundrums of the week... often in our Momma's Texas accent Chatting with siblings about what it was like around their dinner table growing up, favorite family recipes and stories that celebrate moms Interviews with celebrity chefs, restaurateurs, and culinary entrepreneurs about the influence and inspiration from their moms Weekly recipes from us and our guests posted out the Hey Sis, Eat This website - Website: https://www.heysiseatthis.com   - Recipes from our Us and Our Guests: https://www.heysiseatthis.com/our-recipes  - Call into the Hey Sis Hotline: 1-866-4 HEY SIS or 1-866-443-9747 - Email: hello@heysiseatthis.com   - Instagram: https://www.instagram.com/heysiseatthis/  - Facebook: https://www.facebook.com/heysiseatthis  - YouTube: https://www.youtube.com/@heysiseatthis 

At Delice & Sarrasin (212-243-7200) in Greenwich Village, you can enjoy a night of fine plant-based dining that is worth crossing the Brooklyn Bridge for. Go to https://delicesarrasin.com/ to find out more. Delice & Sarrasin City: New York Address: 178 West Houston Street Website: http://delicesarrasin.com

France is renowned for its cuisine and French food, such as baguettes, croissants, and cheese, is synonymous with this country. But what about the famous food dishes in France? From the seafood dishes of Normandy and Brittany to the hearty casseroles of the Alsace region, every dish tells a story. We all love to know the origins behind a dish and the French have plenty of stories to tell when it comes to food. So in this episode, we're exploring the origins of Coq au Vin, Boeuf Bourguignon, Moules Marinières, Tarte Tatin and Creme Brulee.For full notes and details on today's episode follow the links below:Coq Au Vin - A Peasant Dish From Julius CeasarBoeuf Bourguignon - A Beef Stew From BurgundyMoules Marinières - The Fisherman's FavouriteTarte Tatin - A Mistaken Apple PieCrème Brûlée - The Perfect Caramelised CustardI'm Kylie Lang, owner of Life in Rural France, a travel blog dedicated to helping others explore & discover all that France has to offer. On the blog, you'll discover sections covering:City Guides - everything you need to know about visiting cities such as Paris, Bordeaux, Carcassonne, Rouen, La Rochelle and many more.Moving to France - lots of resources to help you plan your move from visas and insurance to sim cards and watching TV.French Travel News - discover what's happening in France, from festivals and events to the latest deals and offers.If there is anything you'd like to know about living in France, the French culture or the history of this wonderful country, feel free to DM me on Instagram @lifeinruralfrance

French cuisine is often mentioned when we talk about France, it's recognized worldwide for its richness and diversity. It has it's roots in the Gallic era and has been enriched through significant periods such as the Renaissance. Today, this culinary tradition is celebrated as an intangible cultural heritage of humanity by UNESCO, highlighting its vital role in French cultural identity. Let's discover the historical aspects and the emblematic dishes that illustrate this exceptional heritage. And thanks to Lingopie, who is kindly sponsoring today's chit-chat about French cuisine. So that's the topic of today's chat. This slow French video is perfect for working on your French listening, French vocabulary, and French grammar while learning everything about a new subject! As usual, I speak French slowly, and I use simple vocabulary. The subtitles are available in French, English, Spanish and German. You can download the free PDF of the transcript on my website or subscribe to my Patreon for as little as $2 a month. You get a missing word text to practice your French listening, ten questions and answers to practice your French sentence structure, the text's vocabulary to study, and the audio to take with you everywhere! Try Lingopie for free for 7 days and get 70% off your lifetime subscription: https://learn.lingopie.com/chit_chat Subscribe to my Patreon for as little as $2 a month and get 4 bundles of exercises! • Le cahier d'exercices sur Patreon: ⁠⁠https://www.patreon.com/FrenchchitchatwithDylane⁠⁠ • Le PDF : https://theperfectfrench.com/french-stories/french-audio-story-la-cuisine-francaise-french-cuisine-b1-b2

Trouver son associé pour se lancer dans l'aventure entrepreneuriale, c'est un vrai défi et cette association est souvent comparée à un mariage. Certains cherchent leur double tandis que d'autres misent sur la complémentarité à tout prix. Et la complémentarité, c'est justement le pari que Christophe et Céline Goudy ont réalisé.En s'installant à San Francisco pour le travail de Christophe, la petite famille rencontre ses voisins originaires du Pays Basque. Des voisins gourmets qui font tout eux-mêmes pour leur propre consommation : pâtés, viandes, charcuterie et qui transmettent leur passion au couple d'amoureux. Au moment de quitter la France, Céline travaille dans les finances de marché, mais a envie d'autre chose, elle se sent prête à de nouveaux défis sans nécessairement savoir lesquels. Chemin faisant, elle et Christophe régalent la communauté française de la baie de San Francisco régulièrement, et leurs amis commencent à passer commande. C'est le début d'une nouvelle vie, et Céline fonde Goudy's French Cuisine avec le soutien de son mari Christophe, qui lui continue à travailler dans le marketing pour son employeur de l'époque. Près de 9 ans plus tard, je les retrouve dans leur cuisine à Aurora, une petite ville de la banlieue Est de Denver. Christophe et Céline travaillent désormais ensemble au quotidien, leur entreprise produit en Californie et dans le Colorado, et ils s'apprêtent même à ouvrir leur première boutique dans le centre de Denver dans quelques mois. Si leur business a évolué, leur mission reste la même : permettre à leurs clients de revivre les souvenirs de leur enfance grâce à la gastronomie.Une histoire d'amour, d'entrepreneuriat et de rêve Américain à écouter cette semaine dans French Expat !French Expat est un podcast de French Morning qui raconte les parcours de vie des Français établis hors de France. Retrouvez-le sur toutes les plateformes d'écoute : Spotify, Apple Podcast, Deezer, Google Podcast, Podcast Addict, Amazon Music. Cet épisode est raconté, produit et réalisé par Anne-Fleur Andrle, habillé et mixé par Alice Krief. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Columbo is solving a murder at a fake middle eastern countries legation, and of course this film features mainly white people. Uh oh! Despite that we find a lot to like in this ep somehow. We talk about: FF7 Rebirth, Pacific Drive, Columbo Tow Maters It, We Are Confused, Horny Jokes, We Make It Better, The Fuzz, French Cuisine, Rock Hard Case, Plane Trickery, Episode Watched: Season 5, Episode 2: A Case of Immunity

“Everything changes. The only thing that remains immovable across the centuries and fixes the character of a people is cooking.” Victor Hugo The Cathedral de Notre Dame holds a special place of legacy for Chef Florian V. Hugo and for me. Chef Florian is the great great great great great-grandson of the literary maestro Victor… The post Chef Florian V. Hugo: A Passion for Notre Dame and French Cuisine appeared first on Kitchen Chat.

“Everything changes. The only thing that remains immovable across the centuries and fixes the character of a people is cooking.” Victor Hugo   The Cathedral de Notre Dame holds a special place of legacy for Chef Florian V. Hugo and for me. Chef Florian is the great great great great great-grandson of the literary maestro Victor Hugo, author of Hunchback of Notre Dame, Les Miserables and many other great works. He is an accomplished French chef who has lived and worked in New York City for two decades and he is author of “Les Contemplations Gourmandes” a biographical cookbook inspired by his forefather, Victor Hugo. Our mutual friend, Rita Jammet, Chief Bubble Officer and a founder of La Caravelle Champagne, introduced Chef Florian and me. Rita knows of my deep connection to Notre Dame.   Notre Dame was the last place my father visited in Paris before he passed away in the Charles de Gaulle Airport. His colleague who was traveling with him said they walked through Notre Dame for an hour, and that my father lit a candle and said a prayer of forgiveness and blessing for someone who had wronged him in a business deal.   During this Kitchen Chat, Chef Florian and I discuss Notre Dame and how this majestic cathedral reflects an important lesson and inspiration to rebuild and restore when we encounter unexpected challenges in life, both from a professional and personal perspective. It is exciting that Notre Dame will be reopening later this year. Michel Picaud, president of Friends of Notre Dame de Paris has worked hard to fundraise across the globe to help restore this important place. If you are interested in helping restore and preserve this place of history, here is a link to donate.   Chef Florian also discusses the journey of writing “Les Contemplations Gourmandes”as a way to honor Victor Hugo and to get to know his forefather through their mutual love for food. He used letters, writings and menus of dishes that Victor Hugo loved, and Chef Florian created the delicious recipes. What a special delight to see a photo of Victor Hugo's “potager” kitchen garden in Guernsey where he was exiled after standing up to Napoleon. Chef Florian featured a handwritten note from Victor Hugo in 1860 that reads, “Aujourd'hui pour la 2 fois de l'annee, nous avons mange de nos asperges,” which roughly translated means: “Today for the second time this year, we ate our asparagus”. Chef Florian recounts how he has read so many books by great people about Victor Hugo and his life; however, he felt that he got to know his ancestor on a personal level through this book.    On a personal note, my culinary journey with Kitchen Chat has helped me get to know and understand my father through conversations about food and sitting at the table to share meals with some wonderful people in the industry. It was a true honor to meet and befriend Chef Florian Hugo.

At Delice & Sarrasin (212-243-7200), you can dine ethically, sustainably and now nutritionally. The West Village's iconic French vegan bistro just got even healthier. Try a new way to dine at https://delicesarrasin.com/. Delice & Sarrasin City: New York Address: 178 West Houston Street Website: http://delicesarrasin.com

Today we talk about the wonderful world of French food with Kevin Tighe from Tighe's Bistro Americain. Ray Graf hosts.

Are you ready to swap the smooth strokes of a keyboard for the smooth taste of whiskey? Get set to be whisked away on a "Monthly Malarkey" adventure where H Derringer bourbon whiskey takes center stage, cork shaped like a trusty firearm and all. Sit back and sip along as we share our candid taste test findings, from the intricacies of its flavor profile to whether it truly deserves a spot on your top-shelf. But that's not all – join us as we dissect the online shopping landscape, hunting for those electrifying deals, and rev up the conversation with our thoughts on the latest electric vehicle trends. Ever had a face-off with carpet stains and lived to tell the tale? In this episode, we share our own showdown with the notorious Stanley Steamer and our relentless pursuit to vanquish persistent pet odors. Parenting is tough enough without adding finicky food preferences into the mix, so we're also spilling the beans on our strategies for dealing with the dietary whims of little ones and the ever-present battle over screen time. Plus, we ponder the all-important question: To gaze or not to gaze into the camera? Your insights might just steer the future of our show. As we roll out the red carpet for your ears, we recount an escapade through the cobblestoned streets of France, reliving the epicurean ecstasy and the occasional eyebrow-raising dish – oyster ice cream, anyone? We also get real about the pressures of dining in the lap of luxury and share a slice of our Halloween costume conundrums. So, whether you're here for the whiskey wisdom or to peek behind the curtain of our family dynamics, this episode is packed with laughter, revelations, and the kind of honest chatter that feels like a night in with your best pals. Key Takeaways [00:39] - Introducing a New Segment: Monthly Malarkey [01:15] - Whiskey Web and Whatnot: Derringer Whiskey Review [04:03] - The Whiskey Tasting Experience [05:00] - Rating the Whiskey [05:13] - The Price of Whiskey: Is it Worth it? [08:11] - Moving into a New House [08:56] - The Debate: Online Shopping vs In-Store Shopping [15:06] - The Future of Electric Vehicles [19:31] - The Stanley Steamer Story: A Moving Catastrophe [27:40] - The Cost of Living and Inflation [29:25] - Debate on Food Choices for Kids [29:54] - The Struggles of Parenting Picky Eaters [30:22] - The Challenges of Introducing New Foods to Kids [30:59] - The Evolution of Kids' Food Preferences [31:17] - The Dilemma of Meal Choices for Kids [32:20] - The Impact of Screen Time on Kids [33:12] - The Debate on Looking into the Camera [34:13] - The Fun of Sending Unusual Gifts [35:11] - The Benefits of Beflow Desks [35:36] - The Importance of Cable Management [37:59] - The Joy of Family in Lego [42:59] - The Experience of Dining in France [53:33] - The Excitement of Family Halloween Costumes [57:39] - The Fascination of Kids with Video Games Connect with our hosts Robbie Wagner Chuck Carpenter Ship Shape Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts Whiskey Web and Whatnot Promos Whiskey Web and Whatnot Merch Enjoying the podcast and want us to make more? Help support us by picking up some of our fresh merch at https://whiskey.fund/⁠. --- Send in a voice message: https://podcasters.spotify.com/pod/show/whiskey-web-and-whatnot/message

This week we're checking out the Night of Lights in St. Augustine! And what crisp night on the town would be complete without accidentally tripping face first into french truffles and Michelin star caliber ramen.  Tune in as Sophie and Joy have breakfast in a bowl, Dylan gets crabby, and Carlos is funky with a fungus. This is Talk With Your Mouthful: Lotus Noodle Bar! The Talk With Your Mouthful annual charity live stream is just around the corner! Join us on December 20th @ 5pm EST for some video game fun and a live podcast recording of our Season 3 restaurant tier list where we pit all of this year's reviewed restaurants against one another to see who comes out on top. Just like last year we're raising money for Action Against Hunger, a non-profit aiming to help communities in need establish safe and sustainable food sources. Find us at Twitch.tv/talkwithyourmouthfulSupport the show on Patreon for access to unedited episodes, exclusive shows, and more! Find us at patreon.com/mouthfulpodWant more TWYMF content? You can check us out on our social media accounts for behind-the-scenes videos, pictures from the episodes, cocktail recipes, listener polls, and much more!Twitter: @MouthfulpodTikTok: TalkWithYourMouthfulInstagram: mouthful_podThreads: mouthful_pod

We are raiding the Guardian Long Read archives to bring you some classic pieces from years past, with new introductions from the authors This week, from 2019: French food was the envy of the world – before it became trapped by its own history. Can a new school of traditionalists revive its glories?. Help support our independent journalism at theguardian.com/longreadpod

Partners Chris Macguire and Steve Wright Jr. have been friends since they were six years old, and both have a deep love of two things: Gaming and ice cream. In fact, Chris' love of ice cream was so well-known that he received two ice cream makers as a wedding gift. A gift that he and his wife began experimenting in ice cream-making at home. Some time later, Chris' trials and errors yielded braggable versions that others could enjoy too. So when he wanted to change careers and had accrued a good amount of savings, it made sense to combine the two passions. So now, we can enjoy playing classic video games while enjoying every last spoonful of the frozen treats at Tubby Robot in Manayunk.The well-known, iconic, Old-City Philadelphia-based Panorama Wine Bar has been delighting visitors for years. Since their opening in 1990, the focus on Italian cuisine and wine has won them awards, and even a place in the Guiness Book of World Records. So, we are more than happy to speak with Panorama's Executive Chef, Anthony DiSabato. Anthony, who grew up and began working inside the kitchens of South Philadelphia joined us to talk with co-host Gene Blum about the love of Italian culture, wine, and what Chef DiSabato's personal touches to the menu options at Panorama Wine Bar! Chef Joseph Burton and his wife, Amanda Ngangana, both worked in the hospitality industry, with Chef Burton formerly working at Foreman Wolfe's Johnny's Downstairs, and Giada De Laurentiis' GDL Italian. And after traveling to Bastille, France, they wanted to bring French cuisine to their hometown. So, when the couple decided to open their restaurant, they both had a clear idea as to what the focus would be: Rustic French cuisine. However, the pandemic delayed their ability to open and they considered opening a food truck; fortunately they found a spot that they loved and persistence and perseverance prevailed and the couple opened Rooted Rotisserie in Baltimore, MD.

In this episode of Eat My Globe, our host, Simon Majumdar, has a dynamic discussion with world-renowned Iron Chef, best-selling cookbook author, and our pal, Alex Guarnaschelli, about food television, culinary schools and culinary apprenticeships, her fantastic new book with her daughter, Ava, called “Cook It Up,” and iconic chefs in our generation. It is such a fun and informative chat, so you don't want to miss it. So,make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Patreon: https://www.patreon.com/EatMyGlobe Website: https://www.eatmyglobe.com/ Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage ------------------ Producergirl Productions

Hold on to your spatulas, foodies! We've got Team France, at the World Food Championship, bringing the taste of victory to our podcast! Feel their fervor as they recall their incredible journey to the US, participating in a thrilling burger championship. From crafting the perfect burger using quality ingredients, to their unique techniques involving homemade ketchup and Tabasco, and the fiery debate over cooking over charcoal - their story is a sizzling serving of passion on a platter. And wait till you hear about their love for In-N-Out burgers and the immense pride they take in representing American cooking styles!But that's not all, we've got a delectable dialogue between a French and an American Chef, both united by their mutual love for burgers and barbecues. Listen as they swap stories about their favorite food destinations, with Texas and Argentina reigning supreme. Discover their camaraderie, their belief in the universal appeal of burgers, and the magic that happens when you cook with love. Hear about the French chef's restaurant in Washington DC, his love for New Orleans cuisine, and our warm welcome to him into our food community. So whether you're a professional chef, a home cook, or just a food enthusiast, join us in this savory saga of friendship, food, and friendly competition. Trust us, you'll be left craving for more! Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Recorded on-site at top hotels, restaurants, and farms, our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes were we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

Practice your french comprehension and learn or get used to new vocabulary words thanks to this slow talking podcast. Understanding French can be quite demanding, and conventional podcasts are often ineffective for absolute beginners because they tend to be delivered at a rapid pace. Practice your french comprehension and learn or get used to new vocabulary words thanks to this slow talking podcast. Understanding French can be quite demanding, and conventional podcasts are often ineffective for absolute beginners because they tend to be delivered at a rapid pace.  Want to master french conversation ? Enroll now in our Complete conversational course for beginners : https://www.udemy.com/course/conversational-french-course-for-beginners-by-fun-french/?referralCode=9DC1998057EB25D765E3

Fluent Fiction - French: The Delights of French Cuisine: A Parisian Adventure Find the full episode transcript, vocabulary words, and more:fluentfiction.org/the-delights-of-french-cuisine-a-parisian-adventure Story Transcript:Fr: Sur une terrasse pittoresque dans un café de Paris se trouve notre trio : Pierre, Sophie et Louise.En: On a picturesque terrace in a cafe in Paris, our trio is sitting: Pierre, Sophie, and Louise.Fr: Pierre est nerveux.En: Pierre is nervous.Fr: Sophie et Louise, deux amies depuis l'école primaire à Lyon, se penchent vers l'avant, le sourire aux lèvres.En: Sophie and Louise, two friends since elementary school in Lyon, lean forward with smiles on their faces.Fr: Pierre lit le menu.En: Pierre reads the menu.Fr: Ses deux compagnes lui ont assuré qu'il adorerait la gastronomie française.En: His two companions assured him that he would love French cuisine.Fr: Les yeux de Pierre glissent sur la page.En: Pierre's eyes glide over the page.Fr: Il bégaye, "Je vais prendre.En: He stammers, "I'll have...Fr: Les escargots, s'il vous plaît.En: The snails, please."Fr: " Le serveur, un homme grand avec une moustache, incline la tête.En: The waiter, a tall man with a mustache, nods his head.Fr: Les dames rient.En: The ladies laugh.Fr: "Pierre, tu ne sais même pas ce que tu as commandé!En: "Pierre, you don't even know what you ordered!"Fr: " rit Sophie, ses yeux brillants d'amusement.En: Sophie laughs, her eyes twinkling with amusement.Fr: Pierre hausse les épaules.En: Pierre shrugs.Fr: "J'ai toujours voulu essayer des escargots.En: "I've always wanted to try snails."Fr: "Louise rit doucement.En: Louise chuckles softly.Fr: "Oh Pierre, tu es un vrai trésor.En: "Oh Pierre, you're a true gem."Fr: "La cuisine française est réputée pour son goût et ses plats uniques.En: French cuisine is renowned for its taste and unique dishes.Fr: Bientôt, le serveur revient, avec un plateau sur le bras.En: Soon, the waiter returns with a tray on his arm.Fr: Sur le plateau, une assiette en argent avec une douzaine de petits coquillages.En: On the tray is a silver plate with a dozen small shells.Fr: Pierre fixe l'assiette, puis les deux femmes.En: Pierre stares at the plate, then at the two women.Fr: "Ce sont des escargots?En: "Are these snails?"Fr: " demande-t-il, incertain.En: he asks, uncertain.Fr: Sophie et Louise éclatent de rire.En: Sophie and Louise burst into laughter.Fr: Sophie, avec un sourire joueur, prend l'une des pinces à escargot et fait une démonstration pour Pierre.En: Sophie, with a mischievous smile, takes one of the snail tongs and demonstrates for Pierre.Fr: "Voici comment on fait," dit-elle, riant.En: "This is how you do it," she says, laughing.Fr: Pierre, après quelques tentatives maladroites, réussit à en attraper un.En: After a few clumsy attempts, Pierre manages to grab one.Fr: Il l'apporte à ses lèvres, puis fait une grimace.En: He brings it to his lips, then grimaces.Fr: Il avale difficilement.En: He swallows it reluctantly.Fr: "C'est.En: "It's...Fr: intéressant.En: interesting."Fr: "Le rire de Louise et Sophie envahit la terrasse.En: Louise and Sophie's laughter fills the terrace.Fr: Après le dîner, alors que le soleil se couche sur Paris, Pierre admet qu'il préfère la cuisine de son pays natal, le Royaume-Uni.En: After dinner, as the sun sets over Paris, Pierre admits that he prefers the cuisine of his home country, the United Kingdom.Fr: "Je t'aime, Pierre, même si tu ne sais pas commander la bonne nourriture," rit Sophie, lui donnant un câlin chaleureux.En: "I love you, Pierre, even if you don't know how to order the right food," Sophie laughs, giving him a warm hug.Fr: Louise sourit.En: Louise smiles.Fr: "Oui, tu es un bon sport, Pierre.En: "Yes, you're a good sport, Pierre."Fr: "Au final, Pierre a appris une chose importante ce soir : peu importe où vous êtes, c'est la compagnie qui compte, pas toujours le menu.En: In the end, Pierre has learned one important thing tonight: no matter where you are, it's the company that matters, not always the menu.Fr: La nuit tombe sur Paris, avec le doux rire de trois amis qui résonne dans le crépuscule.En: The night falls on Paris, with the gentle laughter of three friends echoing in the twilight. Vocabulary Words:On: Sura: uneterrace: terrassecafe: caféParis: Parisour: notretrio: triois: se trouvesitting: assisPierre: PierreSophie: Sophieand: etLouise: Louisenervous: nerveuxtwo: deuxfriends: amiessince: depuiselementary school: l'école primairelean: se penchentforward: vers l'avantwith: avecsmiles: sourireon: auxtheir: leursfaces: lèvresreads: litthe: lemenu: menuHis: Sescompanions: compagnes

Mont-Saint-Michel in Normandy is one of France's most iconic, legendary, and visited landmarks. This little island in one of the officially most beautiful bays in the world is a record breaker, a place conceived with the help of an angel with a pointy finger, a building that seems to defy gravity, and a site so wondrous that it has inspired artists, musicians, and writers for centuries from Monet to Marilyn Monroe. Kings, Queens and presidents have walked its streets just as much in awe as any tourist. Its spiritual Gothic beauty has influenced many films including the Lord of the Rings.This “pyramid of the seas” is a miraculous marvel and one of the wonders of the world.Follow us: On Twitter On Instagram On Facebook On The Good Life France's website On Paris Chanson's Thanks for listening!

Sometimes the French can be very different from everyone else! We look at some of the more unusual and unique habits such as never, ever, ever being wrong. And not only that, we explain the surprisingly and really rather strange way the French deal with it if they are wrong. Of course, this being France food comes into the story – anyone fancy a plateful of sheep testicles flavoured with lemon and parsley (of course, must have some flavourI). Or how about something sugary? Raw beef flavoured sweets – anyone? Yes. Really. And they aren't for dogs – they're for humans, made by monks in Burgundy. Backed up with anecdotes and true-life stories of life in France to prove that the French really do have some very weird and French habits, this is a laugh out loud episode brought to you by Janine Marsh a British writer who's lived in France for 20 years and Frenchman Olivier Jauffrit. Follow us: On Twitter On Instagram On Facebook On The Good Life France's website On Paris Chanson's Thanks for listening!

In this episode of Veggie Doctor Radio, I have a delightful conversation with popular Canadian blogger Hannah Sunderani of Two Spoons, and discuss her plant-based journey, her experience living in France, her amazing cookbook, being a plant-based parent, and learning how to ask for help. You'll love this episode!         Ad-free episode: https://plantscription.substack.com/subscribe                Disclaimer: The information on this blog, website and podcast is for informational purposes only. It is not meant to replace careful evaluation and treatment. If you have concerns about your or your child's eating, nutrition or growth, consult a doctor.         HANNAH SUNDERANI https://twospoons.ca/ https://instagram.com/twospoons.ca/ https://youtube.com/c/twospoons         Mentions: The Two Spoons Cookbook: More Than 100 French-Inspired Vegan Recipes by Hannah Sunderani: https://amazon.com/Two-Spoons-Cookbook-French-Inspired-Recipes-ebook/dp/B09F5WST55               Send me an email to yami@doctoryami.com with questions and topics     Sign up for my newsletter doctoryami.com/signup     MORE LISTENING OPTIONS Apple Podcasts: http://bit.ly/vdritunes Spotify: http://bit.ly/vdrspotify     NEWSLETTER SIGN UP https://doctoryami.com/signup           FIND ME AT Doctoryami.com Instagram.com/thedoctoryami Facebook.com/thedoctoryami Veggiefitkids.com   * * * * MORE FROM ME Read - http://veggiefitkids.com/blog Listen: http://bit.ly/vdrpodcast Watch - http://bit.ly/vfkvideos TEDx Talk - http://bit.ly/DOCTORYAMITEDX   * * * *   Questions? Email me: Yami@doctoryami.com

We began by introducing you to David Dietz, Owner of BBC Tavern and Grill and the recently opened Bar Reverie in the adjacent venue. Dietz, who has worked in the restaurant industry since a youth, opened BBC Tavern and Grill under the original concept Brandywine Brewing Company. As time went on, they essentially switched venues with Pizza by Elizabeth's and Dietz re-established his business as BBC Tavern and Grill as the new venue lacked space for brewing craft beers. Now, Dietz has extended his culinary pedigree with his French-based concept, Bar Reverie. Bar Reverie offers "a travel-inspired menu with a nod to French cuisine" and an extensive wine selection. Next, we caught up with the owner of Spotted Horse Provisions, Amanda Newman. Amanda's 'jam' is to focus on fresh ingredients from local farmers to create her sought-after sauces, preserves, and other delicious products. As a fourth-generation canner, Newman is well-versed in the versatility of creating scratch-made, sustainable foods for herself and her family. Now, she is bringing her family recipes (and delightful products) into our homes by selling them at local farmer's markets--and soon to the shelves of your favorite privately-owned grocery markets! Lastly, we uncorked the story behind Maryland's first black family-owned winery: Boyd Cru Wines. Jon'll and Matthew Boyd, who are the dynamic duo behind Boyd Cru Wines, enlightened us with their brand's origin story and what inspired them. Initially, the Boyd's discussed investing in a winery since the couple enjoyed visiting wineries in their free-time. So when the pandemic shut down the world, the positive-thinking couple recognized the additional time and opportunity it afforded them to pursue their goals--and Boyd Cru Wines was born. Since then they've won awards for their wines and are currently creating new vintages for all of you to enjoy!

Sarala Terpstra is an American Instagram influencer and cookbook author who followed her dreams and moved to a 500-year-old house in the French countryside with her husband and daughter. When she's not cooking, Sarala enjoys thrifting and antique hunting, browsing the seasonal produce at the market, and getting style inspiration from people-watching at French cafés. Sarala creates plant-based French recipes as a way of sharing her love for French culture while promoting a healthy and sustainable lifestyle.  A very recent move to Bourdeaux promises to be a new chapter and we look forward to Sarala returning to give us an update later in the year. We look forward to hearing how Vegan options are changing in France, her newest ideas for Veganizing French classics, and much more. Links to Sarala Terpstra's Plant Based, French-Inspired Cookbook and Cooking Classes at https://linktr.ee/saralaterpstra On Instagram - @saralaterpstra Link to Sarala's episode of Join Us in France with previous Vedge Your Best episode 55 guest Annie Sargent. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Plant Based / Vegan Life Coaching.  If you've ever thought that avoiding or eliminating animal products would be a great idea, but you didn't know where to start, this Podcast is for you. For more information, to submit a question or topic, or to book a free 30 minute Coaching session visit micheleolendercoaching.com or email info@micheleolendercoaching.com “Buy Me A Coffee” Donate Button Facebook page Instagram Music, Production, and Editing by Charlie Weinshank. For inquiries email: charliewe97@gmail.com Virtual Support Services: https://proadminme.com/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/vedgeyourbest/message

Bonjour this is Fabulously Delicious the French Food Podcast. It's the podcast that's all about the cuisine that is said to have founded modern cooking. French ingredients, and dishes have been the starting block for many of the worlds best chefs and cooks. On Fabulously Delicious you will learn all about those dishes and ingredients as well as get to know more about fabulous French foodies. I'm your host, Andrew Prior, enchantee.  Ten years ago my life changed when I competed on MasterChef Australia and now I'm living my best French life in the French countryside. My life is all about cooking, eating and living life the best way I can. I love meeting wonderful food producers, chefs, home cooks, drinking amazing wines, eating some of the over 1500 French cheeses and sharing these fabulous experiences with you. I hope your enjoying them.Today I'm having a chat with a wonderful and fabulous of course French chef based in Sydney Australia, Sebastien Lutaud. Originally from Lyon he moved to Australia at a young age with his family who had patisseries in Australia. Then he moved back to France to start his chef career and then back to Aus where he has a family and runs successful French restaurants. Sebastien is a great example of how French food can influence your life and how some of the founding fathers of French cuisine can influence a career. Sit back, turn the volume up, if your not driving pour yourself a glass of wine, break a baguette, add a bit of saucisson maybe some delicious cheese and enjoy today's episode of Fabulously Delicious, a French chef profile .  Support the showIf you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf Merci beaucoup and bon app!Website: https://www.andrewpriorfabulously.com Instagram: https://www.instagram.com/andrewpriorfabulouslyFacebook: https://www.facebook.com/AndrewPriorFabulously YouTube: https://www.youtube.com/andrewprior

This delectable episode of Fabulously Delicious, The French Food Podcast, delves into the captivating world of French cooking and explore the enchanting herb known as Fennel. As part of our series, 'A to Z of French Herbs,' we unravel the secrets of this aromatic and versatile ingredient that adds a touch of magic to traditional French cuisine. From its delightful licorice-like flavor to its vibrant texture, fennel plays a starring role in classic French dishes, tantalizing your taste buds with every bite.Tune in to this episode of Fabulously Delicious and embark on an unforgettable culinary journey through the world of fennel . Subscribe to Fabulously Delicious The French Food Podcast today and bring the flavors of France into your own kitchen. Bon appétit!Support the showIf you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf Merci beaucoup and bon app!Website: https://www.andrewpriorfabulously.com Instagram: https://www.instagram.com/andrewpriorfabulouslyFacebook: https://www.facebook.com/AndrewPriorFabulously YouTube: https://www.youtube.com/andrewprior

Today on Fabulously Delicious, the podcast that takes you on a gastronomic journey through the exquisite world of French cuisine. It's our second anniversary. That's right we are two years old and bringing you fabulous French food from fabulous French foodies. More than 49 hours of episodes have meant that I couldn't highlight everything but in this episode I bring you a few episodes. First up is Molly Wilkinson, the Versailles-based American pastry chef extraordinaire. Explore more of Molly's delectable creations at www.mollyjwilk.comNext, we are joined by New York City's renowned French Chef Maxine Kien from Boucherie restaurants.  Discover the culinary marvels at Boucherie by visiting www.boucherieus.comMoving on, we delve into the world of Cognac with the insightful Therese Bertrand from Bertrand Cognac. For a more immersive experience, explore the rich heritage of Bertrand Cognac at www.cognac-bertrand.comOur next guest is none other than the esteemed French chef and Australian TV personality, Gabriel Gate.  Experience the flavors and warmth of Gabriel's expertise at www.gabrielgate.comWe then shift our focus to the captivating markets of Provence with Solvig Coulon. Get a taste of Provence by connecting with Le Marché Willoughby at  www.facebook.com/Le-Marché-WilloughbyThe enchanting city of Paris takes the spotlight as we welcome Alec Lobrano, who tantalizes us with tales of the oldest restaurant in the city.  Immerse yourself in the world of French gastronomy at www.alexanderlobrano.comNo discussion on French cuisine would be complete without the mention of cheese, and who better to enlighten us than the esteemed Australian cheesemonger, Will Studd. Discover the finest cheeses with Will Studd at www.willstudd.comGeoffrey Finch then joins us to uncover the vineyards of Paris, a hidden gem awaiting discovery. Unveil the secrets of Parisian wine with Geoffrey at www.paris-wine-walks.com/aboutLast but certainly not least, the great Canadian judge Bruno Feldisen reveals the most fabulous aspect of France. Connect with Bruno Feldisen on Instagram at instagram.com/brunofeldeisenSupport the showIf you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf Merci beaucoup and bon app!Website: https://www.andrewpriorfabulously.com Instagram: https://www.instagram.com/andrewpriorfabulouslyFacebook: https://www.facebook.com/AndrewPriorFabulously YouTube: https://www.youtube.com/andrewprior

Welcome to another episode of Fabulously Delicious, the French Food podcast! In this exciting installment of our series, "The A to Z of French Herbs," we delve into the fascinating world of Dill or Aneth as it's known in French cuisine. Join us as we explore the rich history, unique flavors, and culinary applications of this versatile herb.Discover the tantalizing world of French herbs as we delve into the captivating journey of Dill on "Fabulously Delicious: The French Food Podcast."  Tune in for a delectable experience as we unlock the hidden treasures of Dill, offering insights, tips, and mouthwatering recipes that will elevate your culinary prowess. Indulge your senses and embark on a flavorful adventure with "Fabulously Delicious: The French Food Podcast."Whether you're an aspiring home cook, a seasoned chef, or simply a lover of French cuisine, this episode of "The A to Z of French Herbs: Dill" promises to be a tantalising experience you won't want to miss. So grab your apron, sharpen your knives, and join us as we celebrate the culinary magic of chives in all their glory. Bon appétit!Support the showIf you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf Merci beaucoup and bon app!Website: https://www.andrewpriorfabulously.com Instagram: https://www.instagram.com/andrewpriorfabulouslyFacebook: https://www.facebook.com/AndrewPriorFabulously YouTube: https://www.youtube.com/andrewprior

Welcome to another episode of Fabulously Delicious, the French Food podcast! In this exciting installment of our series, "The A to Z of French Herbs," we delve into the fascinating world of Coriander in French cuisine. Join us as we explore the rich history, unique flavors, and culinary applications of this versatile herb.We embark on a flavorful exploration of coriander and its limited but important role in French cooking. Whether you're an aspiring home cook, a seasoned chef, or simply a lover of French cuisine, this episode of "The A to Z of French Herbs: Coriander" promises to be a tantalising experience you won't want to miss. So grab your apron, sharpen your knives, and join us as we celebrate the culinary magic of chives in all their glory. Bon appétit!Support the showIf you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf Merci beaucoup and bon app!Website: https://www.andrewpriorfabulously.com Instagram: https://www.instagram.com/andrewpriorfabulouslyFacebook: https://www.facebook.com/AndrewPriorFabulously YouTube: https://www.youtube.com/andrewprior

In this episode we share the A-Z of French food. France is the nation that invented the restaurant, haute cuisine and Cordon Bleu, the pique-nique, baguettes and crème brulée. The French certainly live to eat, not eat to live. The great American cook Julia Child once said, ‘In France, cooking is a serious art form and a national sport'. She was not exaggerating. If the French are not talking about food – what they will have for lunch or dinner, prepare for guests or a celebration – they're shopping for meals, planning to cook or eating. Food is on everyone's lips!Plus a listener asks a question about castles in France – do you know how many there are? Let's just say if you visited one a day – it would take you more than 120 years to see them all! Follow us: On Twitter On Instagram On Facebook On The Good Life France's website On Paris Chanson's Thanks for listening!

In Cassoulet Confessions, Sylvie travels across the Atlantic from her home in New York to the origin of cassoulet – the Occitanie region of Southern France. There she immerses herself in all things cassoulet: the quintessential historic meat and bean stew. From her first spoonful of cassoulet, Sylvie Bigar is transported back to her dramatic childhood in Geneva Switzerland. Not only did she discover the deeper meaning of her ancestral French Cuisine but she found the family stew that saved her soul. Sylvie takes us on a journey of Cassoulet with words and recipes.Morgan Baum, from the gallery and pottery studio of Clay Coyote in Hutchinson, Minnesota, partnered with Sylvie to make her the perfect cassole. Listen to the Makers of Minnesota Podcast episode about her cookery from season 4 here. Together they will share their story at Alliance Francais with a conversation moderated Panel discussion with Sylvie Bigar, Vincent Francoual, and Morgan Baum.Moderator Lynne Rossetto KasperCassoulet tasting- made by Chef Raymond Espuche!Ticket price: $60 - price includes entrance fee, Sylvie Bigar's book, and cassoulet tasting Tickets are $60 and can be had by calling 612-332-0436 or here Monday, February 27thStephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.*Contains Affiliate links Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

In Cassoulet Confessions, Sylvie travels across the Atlantic from her home in New York to the origin of cassoulet – the Occitanie region of Southern France. There she immerses herself in all things cassoulet: the quintessential historic meat and bean stew. From her first spoonful of cassoulet, Sylvie Bigar is transported back to her dramatic childhood in Geneva Switzerland. Not only did she discover the deeper meaning of her ancestral French Cuisine but she found the family stew that saved her soul. Sylvie takes us on a journey of Cassoulet with words and recipes.Morgan Baum, from the gallery and pottery studio of Clay Coyote in Hutchinson, Minnesota, partnered with Sylvie to make her the perfect cassole. Listen to the Makers of Minnesota Podcast episode about her cookery from season 4 here. Together they will share their story at Alliance Francais with a conversation moderated Panel discussion with Sylvie Bigar, Vincent Francoual, and Morgan Baum.Moderator Lynne Rossetto KasperCassoulet tasting- made by Chef Raymond Espuche!Ticket price: $60 - price includes entrance fee, Sylvie Bigar's book, and cassoulet tasting Tickets are $60 and can be had by calling 612-332-0436 or here Monday, February 27thStephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.*Contains Affiliate links Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

Our guest is David Schlosser who is the chef/owner of Shibumi in Downtown L.A. Shibumi opened in 2016 and shortly afterwards, it earned accolades from various prominent media, including The Los Angeles Times's Jonathan Gold who ranked Shibumi number two restaurant of the whole city. Currently, Shibumi holds one Michelin star. David was classically trained in Japan and soulfully serves authentic Japanese dishes at Shibumi. But originally, he used to cook French cuisine at Michelin starred restaurants in France. In this episode, we will discuss how David got into Japanese food, his training at top kaiseki restaurants in Japan, his philosophy of cooking Japanese cuisine, and much, much more!!! Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Chef Guillaume Bienaimé was born and raised in Paris, France and moved to the U.S. at an early age but traveled back to France every summer. Guillaume was learning French cooking techniques from his “quintessential French grandmother” who cooked all the time and family meals were a great influence. Guillaume was not only interested in cooking from his family. Guillaume's first cooking job was in a small Pennsylvania pizza restaurant. Guillaume enjoys every aspect of hospitality. After making the switch to fine dining, he knew he wanted to make it a full time career. Growing up and spending a lot of time in France always gave him an edge in cooking French Cuisine. Guillaume graduated from Johnson & Wales University with a degree in Foodservice Management.Guillaume was an intern at the now-closed Marché in Menlo Park California and was hired as a sous chef there after graduating from college. Bienaimé moved up the ranks to executive chef before leaving to open Portola Kitchen. Guillaume found the space that would become Zola shortly after leaving Portola Kitchen, and he opened the downtown Palo Alto French restaurant in the fall of 2014. Bar Zola recently opened last year. We also talk about Guillaume's preparation , strategy and experience on the Food Network: Alex vs. America (French) where Guillaume he won the entire show against Chef Alex Guarnaschelli and donating his proceeds to Chef Jose Andres' World Central Kitchen. Special thanks to Geoffroy Raby of Cuisinett (Episode 009) and Lars Smith of State of Mind Pub (episode 0018) who were both previous guests on the podcasts and friends of Guillaume. Great to see all of these gentlemen creating great food and experiences for the community to enjoy. Go visit Zola + Bar Zola for great food and drinks!https://www.zolapaloalto.comShow Noteshttps://www.foodoriginspodcast.com/podcast-episode-20Support the show

Hector Bistro is a well known restaurant in Antigua, Guatemala. If you're looking for high end, refine french cuisine, this place is for you.In today's podcast, I'm going to talk about Hector's Bistro,  a cozy, nice restaurant in Antigua.About Marina 'Travel Experta'I am an Experience Collector, World Traveler, Expat Mama and WifeI have been an expat for over 20 years, raising 2 trilingual sonsMy family and I have traveled to over 40 countries and counting …I'm here to inspire you to travel, move internationally, have fun with your family and so much more!Did you enjoy the podcast?Leave a review on Apple Podcast! They are one of THE most important factors for podcasts, and it's super easy to do: Click on “View in iTunes” on the left-hand side under the picture. Leave an honest review.Thanks, you're super!

Mustard is a member of the brassica family of plants and is grown all over the world and is prized in many different cuisines from France to India, Germany, and, of course, The United States of America. The total acres of mustard harvested here in the US was 91,400 acres in 2020. The total production was 81.8 million pounds.  The average mustard yield in 2020 was 895 pounds per acre. Mustard is primarily grown in Idaho, Montana, North Dakota, Oregon, and Washington.  There are three common mustard seeds, white, yellow, and brown. Yellow mustard is the gold standard for mustards in America. The famous bright yellow color comes from the use of both finely ground yellow mustard seeds and turmeric, a powerful coloring spice. The ground mustard seeds and turmeric are mixed with water and vinegar, and sometimes mild spices, to yield a thick, squeezable condiment. Most yellow mustards start with ground mustard seed or mustard flour. Spicy mustard or deli mustard is usually made with brown mustard seeds, you probably have heard of Gulden's mustard... the popular type is spicy brown mustard. Originally made in Dijon, France in 1865 Burgundian mustard is sharp and spicy and also the first type to be regulated. The formula consists of brown mustard seeds and verjuice, an acidic juice that is made using unripe grapes. Acidity slows down the reaction that produces heat in mustard, so opting for a less acidic type of liquid creates a more robust, strong flavor profile with intense heat. They don't use Verjuice anymore. Most Dijon mustards are made using low acidity liquids – like white wine – and use either brown and/or black mustard seeds. Its pungent and sharp taste can be used in most applications whenever you want a bit more of that mustard-y bite. Dijon also works incredibly well mixed into sauces, mayos, and vinaigrettes, to help develop the flavor further. I personally visited a mustard factory in Dijon France called Edmond Fallot and I was amazed by the process which has changed little over the centuries. I also learned a pretty neat fact, mustard while treasured in France, most seeds are not grown there. They import the seed from western Canada and the USA. In recent years late frosts in spring have damaged much of the French crop. Ways to use mustard other than on sandwiches: In southern BBQ yellow mustard is used as a sticky precursor to the application of seasonings for low and slow bbq. I always use Dijon mustard in my vinaigrettes and it makes an excellent addition to sauces. In my cookbook the recipe for cider mustard sauce is pretty nice...basically, a pan sauce that consists of chicken stock, apple cider, Dijon mustard, and a touch of heavy cream. Also, honey mustard is a pretty common condiment to dip things like chicken fingers in. I would definitely encourage you to try some mustrad at home, it's pretty easy, mix some yellow and brown seeds, pulverize it with a little water, add some white wine, active pickle juice, salt, and a touch of sugar, and let it ferment at room temp in a container for a few weeks. You'll have something amazing that you made yourself!   Resources: https://www.youtube.com/watch?v=4nVOhHo0puE   Great video from burgundy France shows the method to make mustard. https://www.fallot.com/en/la-moutarde-en-bourgogne/ https://www.agmrc.org/commodities-products/grains-oilseeds/mustard https://www.fallot.com/en/la-moutarderie-fallot/ https://www.approachinghome.com/harvest-mustard-seeds/ https://www.doityourself.com/stry/how-to-grow-and-harvest-mustard-from-seed-to-sauce https://www.youtube.com/watch?v=PRM3HVax14E https://www.youtube.com/watch?v=KdtpBKKIvrk