Podcasts about Parisian

Send us a textIn this episode of Fabulously Delicious, we're unpacking The Art of the French Picnic—a beloved tradition that's as much about atmosphere and connection as it is about delicious food. From the crusty baguette to the chilled bottle of rosé, we explore how the French have perfected the joy of dining al fresco. Whether you're in a Parisian park, a vineyard in Provence, or beside a quiet riverbank, the French picnic is a cultural ritual worth savoring.We'll take you through the origins of picnicking in France, from humble country meals shared by farm workers to the refined fêtes champêtres enjoyed by aristocrats, and even the grand gatherings of today—like the record-breaking picnic along the Champs-Élysées. Along the way, we'll peek into history, art, and literature, discovering how picnics have been immortalized in paintings, novels, and unforgettable film scenes.Of course, no French picnic is complete without the right spread. I'll share what to bring beyond the food, the must-have drinks, and the classic flavors that make a French picnic so special—from cheese and charcuterie to fresh fruit, pastries, and regional specialties. Whether you prefer a rustic country basket or an elegant gourmet affair, there's inspiration here for every style.So pour yourself a glass of something chilled, tear into a crusty loaf, and join me for a celebration of food, friends, and French joie de vivre. By the end of this episode, you'll be ready to pack your own basket and embrace one of France's most delightful culinary traditions.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 ⁠⁠⁠⁠⁠⁠⁠⁠ Support the show If 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...

Join marriage coach Christa for a delightfully honest audio diary of her European family adventure! From London subway mishaps to finding her great-grandmother's mysterious grave on the Croatian island of Mali Lošinj, this episode captures the beautiful chaos of ambitious travel with heart and humor. Experience the highs and lows of trains through the English countryside to inside of Jane Austen's home where she wrote all of her books, experience Parisian haircut disasters, Venice joys and navigation challenges, and ferry rides to family history. As a 749 tritype with big dreams and bigger heart, Christa shares how travel mishaps became meaningful memories, why following family mysteries across oceans matters, and how adventure can deepen both family bonds and marriage connection. Perfect for anyone who loves travel stories, family legacy exploration, or just needs a good laugh about the reality behind Instagram-perfect vacation posts. Head on over to ⁠⁠⁠https://www.enneagramandmarriage.com/⁠⁠⁠ to check out all of our amazing freebies and resources! Instagram: ⁠⁠⁠@enneagramandmarriage⁠⁠⁠ | ⁠⁠⁠Facebook @ enneagramandmarriage ⁠⁠⁠ Have a specific question? ⁠⁠⁠⁠Fill out this form to get your personal questions answered now! ⁠⁠⁠⁠ Leave us a comment or question by sending an MP4 recording to enneagramandmarriage@gmail.com. (You can use your voice memos app on your phone to record). Love what you're learning on E + M? Make sure you leave us a podcast review so others can find us, too⁠⁠ here!⁠⁠ Learn more about your ad choices. Visit podcastchoices.com/adchoices

You may know Cécilia Jourdan from her wildly popular social media account Hello French which has close to 1.6 million followers on Instagram, and I wasn't kidding when I said at the beginning of our podcast chat that I was very excited to finally meet her. (I'm a fan.) Cécilia has done an amazing job bringing the French language, and many aspects of French culture, to the English-speaking world. She has covered everything from baguette etiquette to making a fresh apricot tart and describing the classic French petit déjeuner (breakfast) in English and in French.Like me, Cécilia is bicultural; she was born in France and now lives in Brooklyn. During our chat in my Paris kitchen, we discussed key differences between the cultures, what it was like for her to immigrate to America, how to tip in France (which is quite different from tipping in America…), and she being a French teacher, we discussed some of the mistakes that are easy to make when speaking French.Of course, I had to quiz Cécilia on some obscure English vocabulary and did a lightning round with her: Who does it better? It included asking which country, France or America, did these things better: aluminum foil, butter, waiting in line, cheese, and optimism (vs. pessimism), among other things. During the podcast, I also taught Cécilia a few new words in English…a few that are a bit risqué.

Send us a textFew desserts capture the essence of French pâtisserie quite like the tarte au citron. Elegant, tangy, and perfectly balanced, this classic pairs crisp, buttery pâte sucrée with a silky lemon cream that dances between sweet and tart. And then there's its show-stopping cousin — the tarte au citron meringuée — with peaks of golden, fluffy meringue adding drama and sweetness to every bite. In this episode of Fabulously Delicious, we dive deep into the world of these beloved tarts, exploring what makes them so irresistible and why they've stood the test of time in French cuisine.We'll journey through the history of the lemon tart, from its early beginnings in English kitchens and Italian palaces to the refinements of French pastry chefs in the 18th and 19th centuries. Along the way, we uncover how lemons made their way to France, the role of Mediterranean citrus-growing regions like Menton, and how this sunny fruit became a staple in French gastronomy. We'll also look at the origins of meringue and how it became the perfect match for lemon's sharp brightness.Of course, this episode isn't just about history — it's about flavour. We'll break down the essential ingredients that make the perfect tart, from the butter-rich pastry to the smooth lemon curd and the choice between Italian and French meringue. And we'll explore how different versions of the lemon tart have evolved around the world, each with their own unique twists, from British simplicity to Italian citrus elegance.Whether you're a lifelong lover of tarte au citron, a fan of lemon meringue pie, or simply curious about the stories behind France's sweetest creations, this episode will leave you craving something delicious and a little bit zesty. So, pour yourself a cup of coffee — or perhaps a glass of Champagne — and join me, Andrew Prior, as we celebrate one of France's most fabulously delicious desserts.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 ⁠⁠⁠⁠⁠⁠⁠⁠ Support the show If 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...

When you hear “300-year-old Parisian chocolate empire,” you probably don't picture a guy in St. Louis hand-decorating truffles—but that's exactly the legacy Dan Abel Jr. is carrying forward. In this episode, Tyler sits down with the Chief Chocolate Officer of Bissinger's to unwrap (pun intended) the company's jaw-dropping journey from royal French confectioners in the 1600s to a powerhouse in modern artisan chocolate. Spoiler: It's as rich as the ganache in their famous truffles.Dan shares how his own family's candy business, Chocolate Chocolate Chocolate Company, merged passion with precision to acquire Bissinger's in 2019—and how they avoided becoming just another soulless chocolate conglomerate. With stories of century-old recipes, four-day lemon creams, and gooey butter cakes gone viral (thanks, Andy Cohen!), this episode is a masterclass in brand stewardship, grit, and honoring tradition while scaling big.We also get a peek behind the curtain of Dan's “hands-on” approach—literally. From mopping floors to managing 3,000+ retail doors and building a new flagship store in Palm Beach, Dan's dedication is no sugar-coated story. Tune in for laughs, legacy, and a whole lot of chocolate. Key TakeawaysHeritage matters: The legacy of a 350-year-old brand deserves reverence—and a modern entrepreneurial twist. Craft over convenience: Dan's team still hand-decorates confections and makes decisions with their customers (not just margins) in mind.Growth with integrity: Whether it's direct-to-consumer, wholesale, or boutique stores, scaling doesn't have to mean selling out.Listen to your customers: Data is great—but walking the warehouse floor teaches you what the spreadsheet can't.Stewardship mindset: Owning a historic brand means honoring its past while building a future that would make your predecessors proud. Chapters00:00 The Legacy of Bissinger's Chocolates03:01 Dan Abel Jr.'s Journey into the Family Business05:51 Stewardship and Innovation in a Historic Brand08:54 Navigating Challenges in the Chocolate Industry11:57 Direct-to-Consumer Success and Growth14:59 The Importance of Customer Connection17:55 Unique Stories and Experiences in Business21:09 Balancing Business and Personal Life23:48 Advice for Future Business Owners

A road trip so good, it's forgettable. A family road trip is the perfect way to make lasting memories. And in today's Odd News PAC story, a Parisian man certainly made some, although perhaps not the kind his family was hoping for. When a quick pit stop turns into a five-hour ball of confusion, we can only hope the rest of their trip went better. Listen for all the hilarious details. This is just one of many strange-but-true stories we're bringing you this month. Plus, we're celebrating the platinum anniversary of comedy4cast, or PAC for short, by capping off each episode with a classic clip. In this edition, we'll take you back to 2011, where Derrick and Rory discuss Android phones and a whole lot more. It will leave you questioning everything you know about technology. Whether you're curious about a road trip from hell or how many things can fall between other things, this episode has it all. So don't be left behind. Get on board, and let's go! >> Support comedy4cast by becoming a patron on Patreon>> Or you can get Clinton a Dunkin' card or a cup of coffee via Ko-Fi>> Follow comedy4cast on BlueSky, Instagram, Facebook, MeWe, and Mastodon >> Give us a call via the Super Secret Phone Line (213) 290-4451>> Also check out Clinton's other podcast, The Topic is Trek>> Certain sounds effects heard on comedy4cast are courtesy of freeSFX and FreeSound.org Click here for a transcript of this episode.

After Over 2000 Years Restaurants Are Dying | Karel Cast 25-109 For over 2,000 years, restaurants have been places to connect, celebrate, and explore new flavors — from ancient Greek taverns to Parisian cafés. But today, America's dining scene is in crisis. In the first half of 2025, restaurants and bars saw one of the weakest six-month sales periods in a decade. Food costs are up over 20% since 2021, and some of my favorite spots have lost more than 30% of their business. What's causing the collapse? Inflation, shifting habits… or Donald Trump's economy? If restaurants vanish, it's not just about losing convenience — it's about losing a core piece of our culture, history, and daily life. Join me as I break down the history of restaurants, why they matter, and what it means if they disappear. Are we watching our way of life erode right in front of us?

A road trip so good, it's forgettable. A family road trip is the perfect way to make lasting memories. And in today's Odd News PAC story, a Parisian man certainly made some, although perhaps not the kind his family was hoping for. When a quick pit stop turns into a five-hour ball of confusion, we can only hope the rest of their trip went better. Listen for all the hilarious details. This is just one of many strange-but-true stories we're bringing you this month. Plus, we're celebrating the platinum anniversary of comedy4cast, or PAC for short, by capping off each episode with a classic clip. In this edition, we'll take you back to 2011, where Derrick and Rory discuss Android phones and a whole lot more. It will leave you questioning everything you know about technology. Whether you're curious about a road trip from hell or how many things can fall between other things, this episode has it all. So don't be left behind. Get on board, and let's go! >> Support comedy4cast by becoming a patron on Patreon>> Or you can get Clinton a Dunkin' card or a cup of coffee via Ko-Fi>> Follow comedy4cast on BlueSky, Instagram, Facebook, MeWe, and Mastodon >> Give us a call via the Super Secret Phone Line (213) 290-4451>> Also check out Clinton's other podcast, The Topic is Trek>> Certain sounds effects heard on comedy4cast are courtesy of freeSFX and FreeSound.org Click here for a transcript of this episode.

Send us a textIn this special revisit episode of Fabulously Delicious: The French Food Podcast, we return to one of our most loved series — the A to Z of French Herbs — to rediscover a plant that's as intriguing as it is bold: Absinthe, also known as wormwood. Far more than just the legendary green spirit, this herb has a rich history in French cuisine, medicine, and folklore. From ancient Greece to the cafés of Paris, absinthe has left its unmistakable mark on culture and gastronomy.We'll explore wormwood's origins, from its growth in North Africa and Eurasia to its medicinal use dating back to 1552 B.C. Discover how it found its way into drinks like vermouth and bitters, spiced mead in the Middle Ages, and even became a natural pesticide in organic gardens. Along the way, we'll uncover its myths, its medicinal risks, and its reputation as both a healing tonic and a dangerous indulgence.Absinthe's influence in French cuisine is equally fascinating. You'll hear how chefs have used it to season meats, fish, oysters, and escargot, as well as in a striking 1889 creation — Absinthe Sorbet — served to celebrate the unveiling of the Eiffel Tower. We'll also discuss its place in art and literature, from Shakespeare's Romeo and Juliet to its infamous association with bohemian Paris.So pour yourself a glass of wine, slice some baguette, and join me for this deep dive into the bitter, aromatic world of absinthe. Whether you're a longtime listener or discovering the A to Z of French Herbs for the first time, this episode is a journey into the flavours, stories, and culinary magic that make French food so endlessly captivating.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 ⁠⁠⁠⁠⁠⁠⁠⁠ Support the show If 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...

Fluent Fiction - French: Captured Moments: A Parisian Tale of Friendship and Photography Find the full episode transcript, vocabulary words, and more:fluentfiction.com/fr/episode/2025-08-08-22-34-02-fr Story Transcript:Fr: Sous le ciel clair de l'été parisien, la Tour Eiffel se dresse majestueusement.En: Under the clear sky of the Parisian summer, the Tour Eiffel stands majestically.Fr: Les touristes affluent comme des abeilles autour d'une fleur géante.En: Tourists flock like bees around a giant flower.Fr: L'air est chaud, délicatement parfumé par l'odeur de crêpes sucrées et de souvenirs d'enfance.En: The air is warm, delicately scented with the smell of sweet crêpes and childhood memories.Fr: Partout, on entend le clic des caméras, des éclats de rire, et une mélodie joyeuse venant d'un musicien de rue.En: Everywhere, one hears the click of cameras, bursts of laughter, and a joyful melody coming from a street musician.Fr: Luc, un passionné de photographie, arpente le champ de Mars.En: Luc, a photography enthusiast, strolls through the Champ de Mars.Fr: Il cherche le cliché parfait, celui qui le fera vibrer.En: He searches for the perfect shot, the one that will make him quiver.Fr: Mais la foule dense rend sa mission presque impossible.En: But the dense crowd makes his mission almost impossible.Fr: Chaque angle est occupé.En: Every angle is occupied.Fr: Luc soupire, frustré.En: Luc sighs, frustrated.Fr: Ses rêves semblent se fondre dans le brouhaha estival.En: His dreams seem to dissolve into the summer bustle.Fr: Non loin de là, Clémence photographie la scène.En: Not far from there, Clémence is photographing the scene.Fr: Elle est blogueuse de voyage et veut immortaliser chaque instant de son séjour à Paris.En: She is a travel blogger and wants to immortalize every moment of her trip to Paris.Fr: Ses yeux pétillent devant tant de beauté.En: Her eyes sparkle at so much beauty.Fr: À ses côtés, Théo, le guide local, partage quelques anecdotes captivantes avec un groupe de curieux.En: Beside her, Théo, the local guide, shares some captivating anecdotes with a group of curious onlookers.Fr: Il connaît l'histoire de chaque recoin de la ville.En: He knows the history of every corner of the city.Fr: Luc, désespéré, s'approche.En: Luc, desperate, approaches.Fr: "Excusez-moi," dit-il timidement.En: "Excuse me," he says timidly.Fr: "Je cherche à capturer une photo spéciale.En: "I'm trying to capture a special photo.Fr: Pourriez-vous m'aider, s'il vous plaît?"En: Could you please help me?"Fr: Clémence lève les yeux vers lui, intriguée.En: Clémence looks up at him, intrigued.Fr: Théo l'observe avec un sourire bienveillant.En: Théo observes him with a kind smile.Fr: "Bien sûr," répond Clémence, enthousiaste.En: "Of course," Clémence replies enthusiastically.Fr: "J'adore la photographie.En: "I love photography.Fr: Que cherches-tu exactement ?"En: What exactly are you looking for?"Fr: Luc explique sa vision, la Tour Eiffel sous un angle novateur, entre ombre et lumière, comme une danse entre passé et présent.En: Luc explains his vision, the Tour Eiffel from an innovative angle, between shadow and light, like a dance between past and present.Fr: Théo propose un endroit secret, moins fréquenté, où l'architecture devient un cadre naturel.En: Théo suggests a secret spot, less crowded, where the architecture becomes a natural frame.Fr: "C'est par là," dit-il, guidant Luc et Clémence à travers la foule.En: "It's this way," he says, guiding Luc and Clémence through the crowd.Fr: Là-bas, entre deux arbres, Luc aperçoit l'angle parfait.En: There, between two trees, Luc spots the perfect angle.Fr: Clémence aide à ajuster le cadre, utilisant son expérience.En: Clémence helps adjust the frame, using her experience.Fr: Théo, quant à lui, partage des histoires fascinantes sur les architectes et les ouvriers d'autrefois.En: Théo, for his part, shares fascinating stories about the architects and workers of yesteryear.Fr: Une alchimie naît entre eux, au rythme des conversations et des clics d'appareil photo.En: An alchemy is born among them, in sync with the conversations and the clicks of the camera.Fr: Enfin, Luc prend sa photo.En: Finally, Luc takes his photo.Fr: La lumière est parfaite, la Tour se détache sur le fond du ciel, entourée de motifs d'ombres délicats.En: The light is perfect, the Tour stands out against the backdrop of the sky, surrounded by delicate shadow patterns.Fr: Un chef-d'œuvre.En: A masterpiece.Fr: Les trois amis sourient, satisfaits de leur collaboration inattendue.En: The three friends smile, satisfied with their unexpected collaboration.Fr: Alors que le soleil se couche, teintant la ville de nuances dorées, ils s'assoient sur l'herbe.En: As the sun sets, tinting the city with golden hues, they sit on the grass.Fr: Une nouvelle amitié a vu le jour sous le ciel d'été, une preuve que la passion partagée peut tisser des liens inattendus.En: A new friendship has blossomed under the summer sky, proof that shared passion can weave unexpected bonds.Fr: Luc range son appareil, le cœur léger, riche d'une expérience bien plus précieuse qu'une simple photo.En: Luc puts away his camera, his heart light, enriched by an experience far more precious than a simple photo. Vocabulary Words:the sky: le cielthe summer: l'étémajestically: majestueusementflock: affluentthe air: l'airscented: parfuméthe memory: le souvenirthe street musician: le musicien de ruethe photography enthusiast: le passionné de photographieto stroll: arpenterthe crowd: la foulefrustrated: frustréto dissolve: se fondrethe story: l'histoirethe guide: le guidecaptivating: captivantesthe corner: le recointimidly: timidemententhusiastically: enthousiastean innovative angle: un angle novateurthe shadow: l'ombrethe past: le passéthe light: la lumièrethe architecture: l'architectureto guide: guiderto adjust: ajusterfascinating: fascinantesthe architect: l'architectethe masterpiece: le chef-d'œuvrethe grass: l'herbe

The Chicago premiere of Amélie the Musical by Kokandy Productions based on the popular motion picture is a musical mosaic, composed by Daniel Messe, whose colorful jagged pieces eventually come together into an enjoyable if not perfectly clear image.Not a musical in the strict sense, but rather an extravaganza of a dozen singer musicians utilizing a myriad of instruments, who perform a dizzying array of Parisian characters, to tell a sweet boy meets girl tale based on the central character of Amélie, charmingly portrayed by Aurora Penepacker.Listen to our entire short audio review.

Bonjour, costume nerds! This week on The Art of Costume Podcast, Spencer is joined by the endlessly fabulous Marylin Fitoussi, the brilliant costume designer behind Emily in Paris and—once again—a well-deserved Emmy nominee for her dazzling work on season four.In this très chic episode, Spencer and Marylin dive into the evolution of Emily's bold and unpredictable costumes, the masked magic of the season's extravagant masquerade ball, the annual tradition of “ugly Christmas sweaters,” and the new challenge of designing fall and winter costumes for a show best known for its sun-drenched summer fashion. Oh, and did we mention? Emily is in… Rome!So grab your sparkliest beret and tune in for a glamorous, giggle-filled chat that's as stylish as a Parisian runway.► Podcast Merch Store: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.teepublic.com/user/theartofcostume ⁠► Join our Discord: ⁠⁠⁠⁠https://discord.gg/ze3zBSK2⁠⁠⁠ ⁠► Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/theartofcostumepod/⁠► TikTok:⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@theartofcostume⁠

Bonjour, costume nerds! This week on The Art of Costume Podcast, Spencer is joined by the endlessly fabulous Marylin Fitoussi, the brilliant costume designer behind Emily in Paris and—once again—a well-deserved Emmy nominee for her dazzling work on season four.In this très chic episode, Spencer and Marylin dive into the evolution of Emily's bold and unpredictable costumes, the masked magic of the season's extravagant masquerade ball, the annual tradition of “ugly Christmas sweaters,” and the new challenge of designing fall and winter costumes for a show best known for its sun-drenched summer fashion. Oh, and did we mention? Emily is in… Rome!So grab your sparkliest beret and tune in for a glamorous, giggle-filled chat that's as stylish as a Parisian runway.► Podcast Merch Store: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.teepublic.com/user/theartofcostume ⁠► Join our Discord: ⁠⁠⁠⁠https://discord.gg/ze3zBSK2⁠⁠⁠ ⁠► Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/theartofcostumepod/⁠► TikTok:⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@theartofcostume⁠

Send us a textLe Petit Lexique - French food terms explained - ApéroIn this first episode of Le Petit Lexique: French Food Terms Explained, we dive into one of France's most beloved daily rituals: l'apéro. Short for apéritif, apéro is so much more than a pre-dinner drink — it's a cherished social custom that marks the transition from day to evening, work to leisure, and solitude to connection. Whether shared with family on a quiet terrace or with friends in a bustling Parisian bar, apéro captures the very essence of French conviviality.We explore the history of apéro, tracing its origins from ancient civilizations to modern-day café culture. From medicinal herbal wines in the Middle Ages to Joseph Dubonnet's quinine-based creation in the 19th century, the evolution of the apéritif tells us much about the French relationship with food, drink, and health. Today, apéro is both timeless and ever-evolving, with traditions varying across regions and generations.Of course, no apéro is complete without the drinks and snacks that make it so deliciously French. We take a look at the classic and regional beverages — from Pastis and Kir to Pineau des Charentes and Suze — as well as the essential nibbles that accompany them. Whether it's a simple bowl of olives and nuts or an elaborate spread of charcuterie, cheese, and savory pastries, apéro is all about pleasure without pretense.And if you've ever heard of a dîner-apéro, we've got that covered too! Find out how the French have turned this beloved ritual into a casual, satisfying alternative to a sit-down dinner. So pour yourself a glass, grab a few tasty bites, and join us as we celebrate the art of apéro — only on Fabulously Delicious: The French Food Podcast. Bon appétit and santé!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 ⁠⁠⁠⁠⁠⁠⁠⁠ Support the show If 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...

Fluent Fiction - French: Parisian Teen Trio Overcomes Fears and Tech Failures Find the full episode transcript, vocabulary words, and more:fluentfiction.com/fr/episode/2025-08-07-22-34-02-fr Story Transcript:Fr: Dans un lycée animé de Paris, l'été était arrivé.En: In a lively high school in Paris, summer had arrived.Fr: Les fenêtres étaient ouvertes, laissant entrer l'air chaud et le parfum des fleurs.En: The windows were open, letting in the warm air and the scent of the flowers.Fr: Dans une salle de classe, Luc, Chloé et Marc préparaient leur projet final.En: In a classroom, Luc, Chloé, and Marc were preparing their final project.Fr: Ils étaient stressés.En: They were stressed.Fr: Les couloirs résonnaient des discussions excitées des élèves, mais pour Luc, le monde semblait se rétrécir.En: The hallways resonated with the excited chatter of the students, but for Luc, the world seemed to shrink.Fr: Luc était un bon étudiant, mais il manquait de confiance.En: Luc was a good student, but he lacked confidence.Fr: "Je veux réussir," pensait-il souvent, mais la peur le paralysait parfois.En: "I want to succeed," he often thought, but fear sometimes paralyzed him.Fr: Chloé, avec son sourire éclatant, inspirait les autres.En: Chloé, with her radiant smile, inspired others.Fr: Pourtant, elle cachait un secret : le poids de trop de responsabilités.En: Yet, she hid a secret: the weight of too many responsibilities.Fr: Marc, quant à lui, était ambitieux.En: Marc, on the other hand, was ambitious.Fr: Il voulait qu'on reconnaisse son talent.En: He wanted his talent to be recognized.Fr: Tous trois devaient travailler ensemble pour leur projet.En: The three of them had to work together for their project.Fr: Mais des tensions apparaissaient.En: But tensions arose.Fr: Chloé voulait un style brillant et élégant.En: Chloé wanted a brilliant and elegant style.Fr: Marc préférait être direct et efficace.En: Marc preferred to be direct and efficient.Fr: Luc, au milieu, hésitait.En: Luc, caught in the middle, hesitated.Fr: Un jour, lors d'une longue discussion, Luc prit une décision.En: One day, during a long discussion, Luc made a decision.Fr: Il devait devenir le leader.En: He had to become the leader.Fr: Il dit : "On doit travailler ensemble.En: He said, "We need to work together.Fr: Écoutons les idées de chacun."En: Let's listen to each other's ideas."Fr: Ils passèrent l'été à se préparer.En: They spent the summer preparing.Fr: Certains jours, Luc restait tard le soir à l'école.En: Some days, Luc stayed late at school.Fr: Il organisait, motivait et encourageait ses amis.En: He organized, motivated, and encouraged his friends.Fr: Petit à petit, ils trouvaient un équilibre.En: Little by little, they found a balance.Fr: Mais un matin, le jour de la présentation finale, une catastrophe arriva.En: But one morning, on the day of the final presentation, a catastrophe happened.Fr: L'ordinateur ne voulait plus afficher les diapositives.En: The computer refused to display the slides.Fr: Luc regarda ses amis.En: Luc looked at his friends.Fr: Pas de panique, pensa-t-il.En: Don't panic, he thought.Fr: Il proposa d'improviser.En: He suggested improvising.Fr: Chloé et Marc acquiescèrent.En: Chloé and Marc agreed.Fr: Ils se placèrent devant la classe, le cœur battant.En: They placed themselves in front of the class, hearts racing.Fr: Luc se rappela ce qu'il avait appris : "Soyons nous-mêmes, travaillons ensemble."En: Luc remembered what he had learned: "Let's be ourselves, let's work together."Fr: Et ils commencèrent.En: And they began.Fr: Chloé captiva l'audience avec une introduction vivante.En: Chloé captivated the audience with a lively introduction.Fr: Marc expliqua les points clés avec assurance.En: Marc explained the key points with confidence.Fr: Luc conclut avec calme et clarté.En: Luc concluded calmly and clearly.Fr: Lorsque leur professeure, Madame Dupont, se leva pour applaudir, Luc sentit une vague de soulagement.En: When their teacher, Madame Dupont, stood up to applaud, Luc felt a wave of relief.Fr: "Bravo !"En: "Bravo!"Fr: dit-elle.En: she said.Fr: "C'était excellent, malgré la panne.En: "That was excellent, despite the failure.Fr: Votre travail d'équipe est remarquable."En: Your teamwork is remarkable."Fr: À la fin de la journée, tandis qu'ils sortaient sous le soleil éclatant, Luc sourit.En: At the end of the day, as they stepped out into the bright sunshine, Luc smiled.Fr: Il avait découvert en lui-même une nouvelle force.En: He had discovered a new strength within himself.Fr: Il avait appris que la vraie réussite venait du cœur et du travail avec les autres.En: He had learned that true success came from the heart and working with others.Fr: Et ainsi, même parmi les échos et les parfums de l'été parisien, une nouvelle confiance naquit en lui.En: And so, even among the echoes and scents of the Parisian summer, a new confidence was born in him. Vocabulary Words:the classroom: la salle de classethe scent: le parfumthe project: le projetstressed: stresséthe hallway: le couloirThe world: Le mondeto shrink: se rétrécirconfidence: la confianceto succeed: réussirto inspire: inspirerthe secret: le secretthe responsibility: la responsabilitéambitious: ambitieuxthe talent: le talenttension: la tensionthe style: le styleelegant: élégantto hesitate: hésiterto motivate: motiverto encourage: encouragerthe balance: l'équilibrethe disaster: la catastropheto improvise: improviserthe heart: le cœurto captivate: captiverthe audience: l'audienceconfidence: l'assuranceto applaud: applaudirthe relief: le soulagementremarkable: remarquable

Fluent Fiction - French: Blossoms and Brushstrokes: A Parisian Serendipity Find the full episode transcript, vocabulary words, and more:fluentfiction.com/fr/episode/2025-08-06-22-34-02-fr Story Transcript:Fr: Au cœur de Paris, par une chaude journée d'été, le Jardin des Tuileries baignait dans la lumière dorée du soleil.En: In the heart of Paris, on a hot summer's day, the Jardin des Tuileries basked in the golden sunlight.Fr: Les allées serpentines étaient bordées d'arbres imposants et de statues élégantes.En: The winding paths were lined with imposing trees and elegant statues.Fr: Des touristes flânaient, des enfants jouaient, et l'air était rempli de rires et de murmures.En: Tourists strolled, children played, and the air was filled with laughter and whispers.Fr: Au milieu de ce cadre enchanteur, deux chemins allaient se croiser de manière inattendue.En: In the middle of this enchanting setting, two paths were about to cross unexpectedly.Fr: Julien, un botaniste réservé, profitait d'un moment de liberté après une conférence.En: Julien, a reserved botanist, was enjoying a moment of freedom after a conference.Fr: Il était fasciné par les jardins urbains et espérait y découvrir des plantes rares.En: He was fascinated by urban gardens and hoped to discover rare plants there.Fr: Sa passion pour la botanique était palpable alors qu'il observait attentivement chaque fleur autour de lui.En: His passion for botany was palpable as he attentively observed every flower around him.Fr: Non loin de là, Emilie, une artiste locale en quête d'inspiration, cherchait des pépites de beauté à capturer sur son carnet de croquis.En: Not far away, Emilie, a local artist in search of inspiration, was looking for nuggets of beauty to capture in her sketchbook.Fr: Elle jetait des regards rêveurs sur les détails subtils du jardin, espérant que la nature réveillerait sa créativité.En: She cast dreamy glances at the garden's subtle details, hoping that nature would awaken her creativity.Fr: Alors qu'il déambulait dans les allées, Julien aperçut une fleur rare, une petite merveille qu'il avait rarement vue.En: As he strolled through the paths, Julien spotted a rare flower, a little marvel he had seldom seen.Fr: Devant cette fleur, une jeune femme, Emilie, le crayon à la main, semblait absorbée dans son art.En: In front of this flower, a young woman, Emilie, pencil in hand, seemed absorbed in her art.Fr: La timidité de Julien hésitait à l'interpeller, pourtant, quelque chose en lui le poussa à briser le silence.En: Julien's shyness hesitated to address her, yet something in him urged him to break the silence.Fr: « Excusez-moi », dit-il doucement.En: "Excusez-moi," he said softly.Fr: « Cette fleur ici... elle est assez rare.En: "This flower here... it is quite rare.Fr: Vos dessins sont captivants.En: Your drawings are captivating."Fr: » Emilie leva les yeux, surprise mais intriguée.En: Emilie looked up, surprised but intrigued.Fr: Elle lisait la passion dans le regard de Julien et devina qu'ils partageaient un amour commun pour la nature.En: She read the passion in Julien's eyes and guessed they shared a common love for nature.Fr: « Merci », répondit-elle en souriant.En: "Thank you," she replied, smiling.Fr: « Je trouve vos observations intéressantes.En: "I find your observations interesting."Fr: » Ce fut le début d'une conversation inattendue mais fluide.En: This was the start of an unexpected but fluent conversation.Fr: Julien et Emilie se découvraient petit à petit à travers leur amour réciproque pour la beauté naturelle et artistique.En: Julien and Emilie gradually discovered each other through their mutual love for natural and artistic beauty.Fr: Lorsqu'Emilie proposa à Julien de visiter son atelier, il accepta avec enthousiasme.En: When Emilie proposed that Julien visit her studio, he accepted eagerly.Fr: Dans l'atelier chaleureux d'Emilie, plein de toiles inachevées et de couleurs vibrantes, ils discutèrent longuement.En: In Emilie's warm studio, full of unfinished canvases and vibrant colors, they talked at length.Fr: Ils réalisèrent que leurs passions, bien que différentes, se complétaient à merveille.En: They realized that their passions, although different, complemented each other wonderfully.Fr: Emilie se surprit à apprécier cette nouvelle complicité, tandis que Julien, pour la première fois, envisageait l'idée de s'ouvrir aux autres.En: Emilie was surprised to enjoy this new companionship, while Julien, for the first time, considered the idea of opening up to others.Fr: Le soleil commençait à se coucher lorsqu'ils quittèrent le jardin ensemble, des idées plein la tête.En: The sun began to set as they left the garden together, ideas filling their minds.Fr: Ils parlaient déjà d'un éventuel projet, une fusion inédite de botanique et d'art.En: They were already talking about a potential project, an unprecedented fusion of botany and art.Fr: Leurs pas résonnaient sur les pavés alors qu'ils s'éloignaient, emplis de promesses et d'excitation pour l'avenir.En: Their footsteps echoed on the cobblestones as they walked away, filled with promises and excitement for the future.Fr: Julien avait découvert plus qu'une plante rare dans les Tuileries, il avait trouvé une connexion inattendue.En: Julien had discovered more than just a rare plant in the Tuileries; he had found an unexpected connection.Fr: Quant à Emilie, elle avait réalisé que l'inspiration pouvait venir des rencontres les plus fortuites.En: As for Emilie, she had realized that inspiration could come from the most fortuitous encounters.Fr: Ensemble, ils avaient transformé une simple promenade estivale en une nouvelle aventure créative.En: Together, they had turned a simple summer stroll into a new creative adventure. Vocabulary Words:the heart: le cœurthe garden: le jardinthe path: l'alléethe tree: l'arbrethe statue: la statuethe laughter: le rirethe whisper: le murmurethe botany: la botaniquethe conference: la conférencethe freedom: la libertéthe artist: l'artistethe inspiration: l'inspirationthe sketchbook: le carnet de croquisthe detail: le détailthe creativity: la créativitéthe drawing: le dessinthe conversation: la conversationthe studio: l'atelierthe canvas: la toilethe color: la couleurthe companionship: la complicitéthe sunset: le coucher de soleilthe project: le projetthe fusion: la fusionthe step: le pasthe cobblestones: les pavésthe promise: la promessethe excitement: l'excitationthe connection: la connexionthe encounter: la rencontre

A glittering Parisian ball, erupts in flames. King Charles VI barely escapes with his life. The culprit? His own brother, Louis — drunk, impulsive, and dangerously ambitious. But instead of punishment, Louis is rewarded with power… just as France teeters on the edge of collapse. To delve deeper into the history behind each episode, become a This Is History Royal Favourite on Patreon. In addition to ad-free listening and bonus episodes, you get to chat with medievalists from around the world, shape the direction of the show, and watch exclusive behind the scenes videos from the team.  Sign up at patreon.com/thisishistory  – A Sony Music Entertainment production.  Find more great podcasts from Sony Music Entertainment at sonymusic.com/podcasts  To bring your brand to life in this podcast, email podcastadsales@sonymusic.com  Learn more about your ad choices.  Visit megaphone.fm/adchoices  Written and presented by Danièle Cybulskie  Producer - Alan Weedon Senior Producer - Dominic Tyerman Executive Producer - Simon Poole  Production Manager - Jen Mistri  Production coordinator: Eric Ryan  Mixing - Amber Devereux Head of content – Chris Skinner Learn more about your ad choices. Visit podcastchoices.com/adchoices

Oysters — or huîtres, as the French so deliciously say — have long been a symbol of indulgence and celebration in France. In this episode of Fabulously Delicious, we're diving deep into the briny world of French oysters to explore their history, cultural significance, and enduring place at the French table, especially during the festive season.From the chilly waters of Normandy to the sun-drenched lagoons of the Mediterranean, France's diverse coastal landscapes have made it the top oyster producer and consumer in Europe. We'll uncover how oysters are farmed, the difference between flat and cupped varieties, and what makes regions like Marennes-Oléron and Arcachon so vital to the industry. You'll also learn about the fascinating science behind triploid oysters and how French innovation helped change oyster farming forever.Of course, no episode about oysters would be complete without talking about how the French enjoy them — raw, baked, grilled, or refined in claires. I'll also share some classic oyster dishes, tips on preparing them at home, and the deep-rooted tradition of serving oysters at Christmas and New Year's celebrations in France.So whether you're an oyster aficionado or just curious about what makes these shellfish so fabulous, pour yourself a glass of crisp white wine and get ready for a salty, celebratory journey into the world of French oysters. Bon appétit!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 ⁠⁠⁠⁠⁠⁠⁠⁠ Support the show If 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...

Fluent Fiction - French: From Online Quiz to Real Linguist: Lucien's Parisian Journey Find the full episode transcript, vocabulary words, and more:fluentfiction.com/fr/episode/2025-08-05-22-34-02-fr Story Transcript:Fr: Dans un coin animé de Paris, le petit café "Les Deux Moulins" était un lieu vibrant de vie en ce jour d'été.En: In a lively corner of Paris, the little café "Les Deux Moulins" was a vibrant place full of life on this summer day.Fr: Les parfums du café fraîchement moulu se mélangeaient aux éclats de rire des clients.En: The aromas of freshly ground coffee mingled with the laughter of the patrons.Fr: Des fleurs colorées égayaient l'atmosphère de ce charmant établissement.En: Colorful flowers brightened up the atmosphere of this charming establishment.Fr: Lucien était assis à une table près de la fenêtre, un sourire malicieux éclairant son visage.En: Lucien was sitting at a table near the window, a mischievous smile lighting up his face.Fr: Il venait de terminer un quiz en ligne qui lui avait annoncé qu'il était "presque bilingue en italien".En: He had just completed an online quiz that had told him he was "almost bilingual in Italian."Fr: Camille et Juliette arrivaient, curieuses de savoir pourquoi Lucien semblait si fier de lui.En: Camille and Juliette arrived, curious to know why Lucien seemed so proud of himself.Fr: « Buongiorno, mes amis !En: "Buongiorno, my friends!"Fr: » s'exclama Lucien avec enthousiasme, les bras écartés comme pour embrasser la langue entière.En: exclaimed Lucien enthusiastically, his arms spread wide as if to embrace the entire language.Fr: Camille sourit, un sourcil levé.En: Camille smiled, one eyebrow raised.Fr: « Ah, Lucien !En: "Ah, Lucien!Fr: Depuis quand parles-tu italien ?En: Since when do you speak Italian?"Fr: » « Depuis ce matin », répondit Lucien avec un clin d'œil.En: "Since this morning," replied Lucien with a wink.Fr: « Je viens de passer un test.En: "I just took a test.Fr: In bocca al lupo !En: In bocca al lupo!"Fr: » Juliette, elle, ne pouvait s'empêcher de rire silencieusement.En: Juliette, for her part, couldn't help but laugh silently.Fr: Intéressée, elle décida de jouer le jeu.En: Interested, she decided to play along.Fr: « Alors, Lucien, que penses-tu de la cuisine italienne ?En: "So, Lucien, what do you think of Italian cuisine?"Fr: » demanda-t-elle en italien, surprenant légèrement Lucien.En: she asked in Italian, slightly surprising Lucien.Fr: Ne se démontant pas, Lucien continua avec énergie.En: Undeterred, Lucien continued with energy.Fr: « Ah, la pizza è... molto... deliziosa !En: "Ah, the pizza è... molto... deliziosa!Fr: E le spaghetti... molto bene !En: E le spaghetti... molto bene!"Fr: » Camille l'applaudit doucement.En: Camille clapped softly.Fr: « Impressionnant », dit-elle avec une pointe d'ironie qui ne lui échappa pas.En: "Impressive," she said with a touch of irony that did not escape him.Fr: Lucien continua de gesticuler, inventant des mots à mesure qu'il parlait.En: Lucien kept gesturing, inventing words as he spoke.Fr: Cependant, Juliette avait décidé de tester leur ami un peu plus.En: However, Juliette had decided to test their friend a bit more.Fr: En souriant, elle commença une conversation plus complexe.En: Smiling, she started a more complex conversation.Fr: « Parli anche del viaggio a Venezia l'estate scorsa ?En: "Parli anche del viaggio a Venezia l'estate scorsa?"Fr: » Lucien hésitait.En: Lucien hesitated.Fr: Il fixait ses amis en souriant, mais il savait qu'il approchait de ses limites.En: He looked at his friends, smiling, but he knew he was reaching his limits.Fr: Finalement, Lucien éclata de rire.En: Finally, Lucien burst out laughing.Fr: « D'accord, d'accord !En: "Okay, okay!Fr: Je n'ai compris que la moitié de ce que tu as dit.En: I only understood half of what you said.Fr: Je ne parle pas vraiment italien.En: I don't really speak Italian."Fr: » Tous les trois éclatèrent de rire ensemble, les autres clients se tournant brièvement vers eux, curieux de ce qui pouvait être si amusant.En: All three of them burst into laughter together, with the other customers briefly turning towards them, curious about what could be so amusing.Fr: Juliette posa une main amicale sur l'épaule de Lucien.En: Juliette placed a friendly hand on Lucien's shoulder.Fr: « Ne t'inquiète pas, je peux t'apprendre.En: "Don't worry, I can teach you.Fr: Vraiment cette fois.En: For real this time."Fr: » Lucien hocha la tête, reconnaissant.En: Lucien nodded, grateful.Fr: « Merci, Juliette.En: "Thank you, Juliette.Fr: Je crois que ce sera mieux que de tout inventer.En: I think that'll be better than making it all up."Fr: » Lucien réalisa alors l'importance de l'honnêteté et ressenti un nouvel enthousiasme pour apprendre réellement l'italien.En: Lucien then realized the importance of honesty and felt a newfound enthusiasm to truly learn Italian.Fr: Avec Camille et Juliette à ses côtés, il savait qu'il pourrait progresser encore bien plus loin que n'importe quel quiz en ligne.En: With Camille and Juliette by his side, he knew he could progress much further than any online quiz.Fr: Et tout en savourant leur café ensemble, sous le soleil parisien, leur amitié s'en trouva renforcée.En: And as they enjoyed their coffee together under the Parisian sun, their friendship was strengthened. Vocabulary Words:the corner: le coinlively: animéthe aroma: le parfumthe laughter: les éclats de rireto mingle: se mélangerto brighten: égayerthe establishment: l'établissementthe quiz: le quizmischievous: malicieuxbilingual: bilingueto exclaim: s'exclamerenthusiastically: avec enthousiasmeto hesitate: hésiterthe gesture: le gesteimpressive: impressionnantthe irony: l'ironieto invent: inventerthe conversation: la conversationcomplex: complexefinally: finalementto laugh: éclater de rirecurious: curieuxthe honesty: l'honnêtetéthe enthusiasm: l'enthousiasmeto strengthen: renforcerthe shoulder: l'épauleto appreciate: être reconnaissantto realize: réaliserto feel: ressentirthe friendship: l'amitié

Tyler's back, Savanna's traveling, and the spa is finally coming together — custom furniture, Parisian beach house vibes and all. Plus, we're diving into YOUR questions: favorite razors, acne tips, Softwave results, stretch marks, diverters on TikTok shop (the tea is hot), and why your skin should basically be a wet, juicy… well, you'll see.Shop here now: https://www.savannaboda.com

Imagine receiving a letter from your past self, one written a year before in a Parisian bistro.See omnystudio.com/listener for privacy information.

You can now text us anonymously to leave feedback, suggest future content or simply hurl abuse at us. We'll read out any texts we receive on the show. Click here to try it out!Welcome back to Bad Dads Film Review! This week, we're blowing out the candles and unwrapping a nostalgia-packed episode with our Top 5 Birthdays in Film and TV, followed by a dive into Happy Gilmore 2 — the long-awaited, fan-service sequel to Adam Sandler's 1996 cult classic. Spoiler alert: it's still not about the golf.

In this week's edition of the Flavors of Northwest Arkansas podcast, we talk to Elliot Hunt, co-owner and executive chef of Atlas the Restaurant in Fayetteville. We'll talk to chef Elliot in a second but first?!?! FOOD NEWS! We have a LOADED Food News segment today, so pack a lunch because here we go! The Ropeswing Hospitality Group announces three food and beverage programs for the Compton Hotel in downtown Bentonville. We find out how much spaghetti is made for the Tontitown Grape Festival. Great Harvest Bakery & Café opens soon in Bentonville. Onyx Coffee lab opens a new location in Fayetteville. A new coffee shop is about to open in Highfill. We'll tell you about Kaleidoscope Café. The Johnson location of Wright's BBQ is having construction delays. We'll tell you when they're aiming to re-open. Smith & Betts BBQ is opening a second location. We'll tell you where! Sugar Llamas is closed in Springdale, but they're about to open at a new location. Pizzeria Ruby is holding delicious fundraiser next month and we'll tell you all about it. Speaking of Pizzeria Ruby, they're opening a new location in Bentonville called Pizza Lottie. A Parisian-inspired café will open soon in Rogers. You'll hear about Un Deux Trois Café Fayetteville's Wildberry Smoothie Co. opens soon, and they do more than smoothies! Fuego Tortilla Grill is coming to Fayetteville. If you have any food news or want us to check into something, just shoot us a note on Instagram or Facebook at Flavors of Northwest Arkansas or email us at FlavorsofNWA@Gmail.com. Elliot Hunt got into cooking by accident, and it's taken him all over the country and globe. From working in kitchens in France, Ecuador, Australia and Chicago (and that's just for starters), the Fayetteville-raised chef never stops learning and never stops travelling. In this episode, we hear stories from both long and short kitchen tenures both stateside and abroad. What was it like working for a Michelin star chef in France as an 18-year-old? What was it that kept him in Chicago so long? And why did he decide to come back home to Fayetteville? We talk to Elliot Hunt of Atlas the Restaurant on this edition of the Flavors of Northwest Arkansas.

Episode 28 for the week of July 28th, 2025 ... and Matt Peto joins us while Jason is away and this is what is going on in our Disney World...Last Week In Disney:- In a surprising announcement, Disney shared that the Magic of Disney Animation will take over the current Animation Academy, including the Star Wars Launch Bay. We discuss the changes and if we feel this rounds out the park. Source: Disney Parks Blog- Starting September 5th Chefs de France will offer a Parisian style brunch on Fridays and Saturdays during the Food and Wine Festival. Is this a one off or the first of more festival offerings? Source: WDWMagic- Touring Plans has updated their crowd calendars based on 2025 proving to consistently have lower attraction waits than expected. Source: Touring Plans Starts @2:37 ...Trip Report: Matt's Family Trip to Disneyland:- Matt recently took his family on their first trip to Disneyland - we discuss the background to this trip, what his goals and objectives were, what surprised him, and what he would do differently if he had it to do over again.- We will also get some "top 5" lists from Matt including his favorite food items from the tripStarts @33:29 ...* Reminder to like, subscribe, rate, and review the DBC Pod wherever you get your podcast *NEW! Landing Page for all things DBC Pod: magictravelonmain.com Send us an e-mail! .... thedbcpodcast@gmail.comFollow us on social media:- LinkTree: https://linktr.ee/thedbcpod - Bluesky: @thedbcpod.bsky.social- Instagram: https://www.instagram.com/TheDBCPod/- Twitter: https://twitter.com/TheDBCPod- Facebook: https://www.facebook.com/TheDBCPod- YouTube Channel: https://www.youtube.com/thedbcpod- Discord Server: https://discord.com/invite/cJ8Vxf4BmQNote: This podcast is not affiliated with any message boards, blogs, news sites, or other podcasts

Episode #370: "Why are [Asian women] not allowed to dream that we can open our own thing and lead our own work?" This question by human rights lawyer Emilie Palamy Pradichit slices through the silence, exposing the systemic barriers that have historically muted and marginalized Asian women in leadership. Pradichit's journey as a young Lao refugee navigating discrimination in a low-income Parisian suburb crowded with migrants cemented this perspective. In Paris, she witnessed firsthand the insidious nature of inequality. These early encounters ignited a vision within her to dismantle entrenched norms - by centering the voices of underrepresented communities. Her passion to challenge injustice took her through studying human rights law at Sorbonne University and roles at the United Nations and UPR-Asia. However, her experience revealed the limitations of top-down approaches in achieving genuine grassroots change. “I was learning a lot, but I was surrounded by people with privilege. I was sitting at headquarters, and I didn't know what it was like on the ground!” This realization sparked the creation of Manushya Foundation, envisioned as a distinctly feminist, intersectional, and decolonial human rights organization dedicated to amplifying the agency of marginalized communities in Asia. Pradichit's work challenges what she terms “white feminism” and the imposition of external agendas. Her approach in the Myanmar context prioritizes the voices of ethnic minority women. As she puts it, “How can you be a human rights activist and exclude Rohingya people?” Pradichit's sentiments reflect the important role of a decolonial lens in her work. “In the global majority work, it's very important for the people from lived experience to be the ones leading the human rights work.” She believes this isn't just a strategy; it's reclaiming the power of lived truth leading the way towards real justice.

In this episode of Fabulously Delicious: The French Food Podcast, we dive into the rich and rustic world of Coq au Vin—one of France's most beloved and comforting classic dishes. From its humble origins as a way to tenderize tough old roosters to its transformation into a culinary icon, Coq au Vin tells a story that's as flavourful as the dish itself. Whether you're a seasoned Francophile or just discovering the joys of French cuisine, this episode is a warm invitation to explore the heart and heritage of this timeless recipe.Host Andrew Prior, former MasterChef Australia contestant and now a French food devotee living in the countryside, takes us on a journey through the history, legends, and regional variations of Coq au Vin. From Burgundy's bold reds to the nutty whites of the Jura and even bubbly Coq au Champagne, we unpack how different wines across France inspire local twists on this hearty dish—each one steeped in tradition and local pride.We'll also explore how Coq au Vin became a global sensation, thanks in part to the legendary Julia Child, and hear how it played a pivotal role in Andrew's own culinary journey during a high-stakes moment on MasterChef. It's a dish that not only brings people together around the table, but also connects past and present with every slow-simmered bite.So grab a glass of wine, tear off a piece of crusty baguette, and settle in for a deliciously cosy episode. Whether you're planning to cook it yourself or simply want to savour the story, this episode is your perfect guide to the soulful, saucy magic that is Coq au Vin.Support the showLooking 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 ⁠⁠⁠⁠⁠⁠⁠⁠ Support the show If 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...

 We had so much to talk about with Sweet Megg, including her latest album “Never Been Home” and how it got its name. From starting as an opener on a ukelele to moving to France to study jazz music, to doing a Cirque de Soleil country music project, Sweet Megg has been a road warrior and storyteller! We had a great chat with her and learned so much about what makes Sweet Megg, well, Sweet Megg!      Sweet Megg is a dynamic vocalist and songwriter originally from New York City, now based in Nashville. She began her career at just 16 as a songwriter and has worn many hats since: whitewater raft guide, DIY anti-folk artist, Parisian and New York jazz singer, honky-tonk angel, and circus ringleader.  Her diverse travels and experiences have imbued her music with rich history and boundless innovation. Her vocals are both expertly trained and refreshingly raw, making her sound relatable and captivating.   Megg's music weaves together many threads of the American story—her Irish heritage, early blues training in high school, years immersed in the jazz world, explorations through the American South, inspiration from East Village poets, and the honky-tonk traditions of Nashville. The result is a sound that feels both timeless and refreshingly modern, offering a unique blend of old and new.  Be sure to check her out here:   Patreon: Sweet Megg  Band Camp: Sweet Megg  Website: Sweetmegg.com  IG: Sweet.Megg  FB: Sweet Megg  TikTok: sweetmegg   

Fluent Fiction - French: Love Beyond Pixels: A Parisian Virtual Rendezvous Find the full episode transcript, vocabulary words, and more:fluentfiction.com/fr/episode/2025-07-28-22-34-02-fr Story Transcript:Fr: Élodie est assise à la table du petit café en plein air sur le balcon de la Tour Eiffel.En: Élodie is sitting at the table of the small open-air café on the balcony of the Tour Eiffel.Fr: C'est le quatorze juillet, la Fête Nationale en France.En: It's the fourteenth of July, the National Day in France.Fr: Autour d'elle, il y a des touristes excités, des lumières scintillantes décorant le café, et la chaleur de l'été.En: Around her, there are excited tourists, twinkling lights decorating the café, and the warmth of summer.Fr: L'atmosphère est animée, presque magique.En: The atmosphere is lively, almost magical.Fr: Élodie regarde son téléphone avec impatience.En: Élodie looks at her phone impatiently.Fr: Elle a prévu une surprise pour Jacques, son petit ami qui vit loin.En: She has planned a surprise for Jacques, her boyfriend who lives far away.Fr: Elle a préparé un rendez-vous virtuel pour partager la fête ensemble, même à distance.En: She has set up a virtual date to share the celebration together, even from a distance.Fr: Mais le Wifi du café ne fonctionne pas bien.En: But the café's Wi-Fi isn't working well.Fr: La connexion est mauvaise, et le petit écran de son téléphone gèle souvent.En: The connection is poor, and the small screen of her phone often freezes.Fr: D'un coup, Élodie décide d'utiliser son propre forfait de données.En: Suddenly, Élodie decides to use her own data plan.Fr: Elle sait que cela pourrait se terminer vite, mais elle veut vraiment parler à Jacques.En: She knows it might run out quickly, but she really wants to talk to Jacques.Fr: Les messages ne suffisent pas aujourd'hui.En: Messages aren't enough today.Fr: Elle appuie sur l'écran pour appeler.En: She taps the screen to call.Fr: La voix de Jacques apparaît enfin, interrompue et pixelisée, mais présente.En: The voice of Jacques finally appears, interrupted and pixelated, but present.Fr: Élodie sourit, ravie de le voir malgré les difficultés.En: Élodie smiles, thrilled to see him despite the difficulties.Fr: Elle lui montre la vue magnifique de Paris et la foule en fête.En: She shows him the magnificent view of Paris and the festive crowd.Fr: Jacques râle gentiment sur la qualité de l'image, mais son sourire est sincère.En: Jacques grumbles playfully about the quality of the image, but his smile is sincere.Fr: Le ciel s'assombrit, et les premières fusées s'élancent dans le ciel de Paris, dessinant des couleurs flamboyantes.En: The sky darkens, and the first fireworks shoot up into the Paris sky, drawing dazzling colors.Fr: Élodie admire les feux d'artifice, espérant que Jacques les voit aussi.En: Élodie admires the fireworks, hoping Jacques sees them too.Fr: Puis, la connexion se coupe soudainement.En: Then, the connection suddenly cuts off.Fr: Elle soupire, frustrée.En: She sighs, frustrated.Fr: Mais elle n'abandonne pas.En: But she doesn't give up.Fr: Elle recommence l'appel juste à temps.En: She restarts the call just in time.Fr: La connexion revient au moment parfait.En: The connection returns at the perfect moment.Fr: Jacques voit les dernières floraisons lumineuses du spectacle.En: Jacques sees the last bright blossoms of the show.Fr: Ils rient ensemble de la situation, des images figées et des sons saccadés.En: They laugh together at the situation, the frozen images, and the choppy sounds.Fr: À la fin de la soirée, Élodie sait que leur amour est plus fort que les problèmes techniques.En: At the end of the evening, Élodie knows that their love is stronger than any technical issues.Fr: Il suffit d'un regard, d'un sourire pour se sentir proche, malgré la distance.En: A look and a smile are enough to feel close, despite the distance.Fr: Elle apprend à être patiente, à sourire des petits tracas.En: She learns to be patient, to smile at the little troubles.Fr: Élodie et Jacques se disent au revoir, le cœur léger, reconnaissants de partager ces moments, même à travers un écran.En: Élodie and Jacques say goodbye, their hearts light, grateful to share these moments, even through a screen.Fr: L'écran noir se ferme calmement, et Élodie regarde le ciel étoilé.En: The black screen closes calmly, and Élodie looks at the starry sky.Fr: Elle est contente.En: She is happy.Fr: Dans ce café animé au sommet de Paris, elle a découvert que l'amour trouve toujours son chemin, malgré les obstacles modernes.En: In this lively café at the top of Paris, she has discovered that love always finds its way, despite modern obstacles. Vocabulary Words:balcony: le balconday: le jourtourists: les touristeslights: les lumièreswarmth: la chaleuratmosphere: l'atmosphèreimpatiently: avec impatiencesurprise: la surpriseboyfriend: le petit amiconnection: la connexionscreen: l'écrandata plan: le forfait de donnéesvoice: la voixview: la vueimage: l'imagesky: le cielfireworks: les feux d'artificecolors: les couleursfrustrated: frustréesituation: la situationlaugh: rireevening: la soiréelove: l'amoursmile: le souriretroubles: les tracasscreen: l'écranstarry: étoilémodern obstacles: les obstacles modernesdazzling: flamboyantesgrateful: reconnaissants

Fluent Fiction - Hungarian: Café Chronicles: Building Bridges Over Coffee Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hu/episode/2025-07-27-22-34-02-hu Story Transcript:Hu: A nyári napsütés ragyogott a Lánchíd felett, miközben Ágnes és Gábor beléptek a kávézóba.En: The summer sun shone brightly over the Lánchíd as Ágnes and Gábor entered the café.Hu: A kávézó tele volt élettel.En: The café was full of life.Hu: A friss péksütemények illata keveredett a kávézó zajaival, és a Duna partjára nyíló ablakoknál ülő vendégek a tájat csodálták.En: The scent of fresh pastries mingled with the café's sounds, and guests sitting by the windows overlooking the Duna river admired the view.Hu: Ágnes ideges volt.En: Ágnes was nervous.Hu: Projektmenedzserként mindent pontosan, időben akart.En: As a project manager, she wanted everything precise and on time.Hu: Gábor, a szoftverfejlesztő, kreatív volt, de kissé szétszórt.En: Gábor, the software developer, was creative but somewhat scattered.Hu: Mindketten tudták, hogy itt az ideje megbeszélni a közelgő projekt határidejét.En: Both knew it was time to discuss the upcoming project's deadline.Hu: Leültek az ablak melletti asztalhoz, ahonnan kilátás nyílt a hídra és a városra.En: They sat at the table by the window with a view of the bridge and the city.Hu: Ágnes gondolkodott, hogy miként hozza fel a témát.En: Ágnes pondered how to bring up the subject.Hu: "Gábor," kezdte lassan, "aggódom a határidő miatt.En: "Gábor," she began slowly, "I'm worried about the deadline."Hu: "Gábor felnézett a kávéjából.En: Gábor looked up from his coffee.Hu: Tudta, hogy nem halad úgy, ahogy Ágnes szeretné.En: He knew he wasn't progressing as fast as Ágnes would like.Hu: "Igen, engem is kicsit nyomaszt," ismerte be félénken.En: "Yes, it weighs on me a bit too," he admitted shyly.Hu: "Néha úgy érzem, hogy elveszek a feladatok között.En: "Sometimes I feel lost among the tasks."Hu: "Ágnes bólintott.En: Ágnes nodded.Hu: Habár kritikus volt, tudta, hogy az együttműködés a kulcs.En: Although she was critical, she knew that collaboration was key.Hu: "Segítek neked szervezni a teendőidet.En: "I'll help you organize your tasks.Hu: Készíthetünk egy ütemtervet, hogy mindketten lássuk, mit kell tennünk.En: We can create a timeline to see what needs to be done."Hu: "Gábor megkönnyebbülten sóhajtott.En: Gábor sighed with relief.Hu: "Az nagyszerű lenne.En: "That would be great.Hu: Igazán szükségem van arra, hogy valaki segítsen rendet tenni a fejemben.En: I really need someone to help me get my head organized."Hu: "A párizsi stílusú kávézó nyüzsgése körbelengte őket, ahogy elkezdték rendszerezni a projekt részleteit.En: The hustle and bustle of the Parisian-style café surrounded them as they began to sort out the project details.Hu: Gábor kreatív ötletei mellett most Ágnes precizitása is helyet kapott.En: Alongside Gábor's creative ideas, Ágnes's precision now had a place as well.Hu: Végül közös kompromisszumra jutottak: kiemelték az elvégzendő feladatokat, és egy rugalmas, mégis hatékony ütemtervet készítettek.En: They eventually reached a compromise: they highlighted the tasks to be completed and created a flexible yet effective timeline.Hu: Ahogy a találkozójuk végére értek, kint a nap még mindig ragyogott, és a város pezsgése folytatódott.En: As their meeting came to an end, the sun was still shining outside, and the city's vibrancy continued.Hu: Ágnes és Gábor tudták, hogy együtt képesek meglépni a projekt határidejét.En: Ágnes and Gábor knew they were capable of meeting the project's deadline together.Hu: Ágnes rájött, hogy a rugalmasság és támogatás fontos része egy vezető szerepének.En: Ágnes realized that flexibility and support are important parts of a leadership role.Hu: Gábor pedig felismerte, hogy a jó szervezés és a nyílt kommunikáció segíthet a sikerhez.En: Gábor, on the other hand, recognized that good organization and open communication can lead to success.Hu: Kezet fogtak, és a kávézó ajtaján kilépve mindketten tudták, hogy egy erősebb csapat tagjai lettek.En: They shook hands, and as they stepped out the café door, they both knew they had become part of a stronger team.Hu: A nyári szél a kávézó ablakain át hozta be a város lüktetését, ahogy együtt indulnak vissza a munka helyszínére, tudatában annak, hogy képesek lesznek teljesíteni a célt, amit kitűztek maguk elé.En: The summer wind brought the city's pulse through the café windows as they headed back to the workplace, aware that they would be able to achieve the goal they set for themselves. Vocabulary Words:precise: pontosmingled: keveredettprogressing: haladcollaboration: együttműködésflexibility: rugalmasságsupport: támogatáscompromise: kompromisszumvibrancy: pezsgésdeadline: határidőcreative: kreatívscattered: szétszórtpondered: gondolkodottweighs: nyomasztrelief: megkönnyebbülthustle: nyüzsgésprecision: precizitásflexible: rugalmaseffective: hatékonyvibrancy: pezsgésrecognize: felismershake hands: kezet fogpulse: lüktetéscapable: képesleadership: vezetésorganize: szerveztimeline: ütemtervadmired: csodáltákshyly: félénkentasks: feladatokhighlighted: kiemelték

Fluent Fiction - French: The Unexpected Summer of Trust at Place des Vosges Find the full episode transcript, vocabulary words, and more:fluentfiction.com/fr/episode/2025-07-27-22-34-01-fr Story Transcript:Fr: La chaleur de l'été enveloppait la Place des Vosges.En: The summer heat enveloped the Place des Vosges.Fr: Les rayons du soleil faisaient scintiller les façades rouges des bâtiments.En: The sun's rays made the red facades of the buildings sparkle.Fr: Des familles s'étalaient sur les pelouses, des enfants jouaient et des couples se promenaient main dans la main.En: Families sprawled out on the lawns, children played, and couples strolled hand in hand.Fr: Émilie, Hugo et Chantal étaient assis sous l'ombre douce d'un grand arbre, profitant de leur pique-nique sur une couverture bleue.En: Émilie, Hugo, and Chantal were sitting under the gentle shade of a large tree, enjoying their picnic on a blue blanket.Fr: Émilie avait préparé un déjeuner méticuleusement. Sandwichs, fromage, fruits frais et du vin rosé bien frais.En: Émilie had meticulously prepared a lunch: sandwiches, cheese, fresh fruits, and well-chilled rosé wine.Fr: Elle savait que son frère Hugo aimait l'imprévu, mais elle espérait que cette journée se passerait sans accroc.En: She knew her brother Hugo loved the unexpected, but she hoped the day would go smoothly.Fr: Chantal, avec son accent chantant de Marseille, ajoutait une touche de gaieté à la journée.En: Chantal, with her singing accent from Marseille, added a touch of cheerfulness to the day.Fr: Alors qu'ils riaient et partageaient leurs souvenirs, Hugo commença soudain à éternuer.En: As they laughed and shared their memories, Hugo suddenly began to sneeze.Fr: Puis, son visage devint rouge et il se mit à se gratter.En: Then his face turned red, and he started to scratch himself.Fr: Émilie sentit son cœur s'emballer.En: Émilie felt her heart race.Fr: "Hugo, ça va ?" demanda-t-elle, la panique perçant dans sa voix.En: "Hugo, are you okay?" she asked, panic piercing her voice.Fr: "Je crois que j'ai... une réaction", murmura Hugo, essayant de prendre une profonde respiration.En: "I think I have... a reaction," Hugo murmured, trying to take a deep breath.Fr: Chantal, avec son calme naturel, posa immédiatement sa main sur le bras d'Émilie.En: Chantal, with her natural calm, immediately placed her hand on Émilie's arm.Fr: "Calme-toi, Émilie. Allons chercher de l'aide."En: "Calm down, Émilie. Let's go get help."Fr: Alors qu'Émilie hésitait entre appeler les secours et essayer de contrôler la situation, Chantal se leva d'un bond.En: As Émilie hesitated between calling emergency services and trying to control the situation, Chantal jumped to her feet.Fr: "Je sais quoi faire. Fais-moi confiance."En: "I know what to do. Trust me."Fr: Émilie retint son souffle.En: Émilie held her breath.Fr: Elle n'était pas habituée à lâcher prise, mais elle voyait l'urgence dans les yeux de son frère.En: She wasn't used to letting go, but she saw the urgency in her brother's eyes.Fr: Le choix s'imposa.En: The choice became clear.Fr: Elle acquiesça doucement, inspirant profondément pour apaiser ses nerfs.En: She nodded softly, taking a deep breath to soothe her nerves.Fr: Chantal se précipita vers un groupe de personnes non loin.En: Chantal hurried over to a nearby group of people.Fr: Elle demandait de l'aide d'une voix claire et rassurante.En: She was asking for help in a clear and reassuring voice.Fr: En quelques minutes, un médecin en vacances s'approcha.En: In a few minutes, a doctor on vacation approached.Fr: Il avait toujours une petite trousse de secours avec lui, juste au cas où.En: He always carried a small first aid kit with him, just in case.Fr: Pendant qu'il administrait des premiers soins à Hugo, Émilie observa tout cela comme dans un rêve.En: While he administered first aid to Hugo, Émilie watched it all as if in a dream.Fr: Elle sentit son esprit se détendre pour la première fois de la journée.En: She felt her mind relax for the first time that day.Fr: Bientôt, Hugo se sentit mieux, sa respiration se régulant.En: Soon, Hugo felt better, his breathing steadying.Fr: Émilie réalisa qu'en laissant Chantal prendre les rênes, elle avait découvert une nouvelle façon de vivre les imprévus.En: Émilie realized that by letting Chantal take the reins, she had discovered a new way to experience the unexpected.Fr: Peut-être que tout ne devait pas toujours être sous contrôle pour être parfait.En: Perhaps not everything needed to be under control to be perfect.Fr: La soirée se termina dans la légèreté et le rire.En: The evening ended in lightness and laughter.Fr: Émilie, soulagée et reconnaissante, se détendit enfin, savourant le moment présent avec ceux qu'elle chérissait.En: Émilie, relieved and grateful, finally relaxed, savoring the present moment with those she cherished.Fr: À mesure que le soleil se couchait derrière les toits parisiens, Émilie sourit.En: As the sun set behind the Parisian rooftops, Émilie smiled.Fr: Elle savait maintenant que le bonheur ne résidait pas dans la perfection, mais dans la confiance et l'acceptation des moments inattendus.En: She now knew that happiness did not lie in perfection, but in trusting and embracing the unexpected moments. Vocabulary Words:the heat: la chaleurto envelop: envelopperthe rays: les rayonsto sparkle: scintillerfacades: les façadeslawns: les pelousesthe shade: l'ombreto meticulously prepare: préparer méticuleusementunexpected: l'imprévuto hope: espérerthe accent: l'accentcheerfulness: la gaietéto sneeze: éternuerto scratch: se gratterto panic: la paniquea reaction: une réactiondeep breath: une profonde respirationto murmur: murmurercalm: le calmeto hesitate: hésiteremergency services: les secoursto hurry: se précipiterto trust: faire confianceurgency: l'urgencethe choice: le choixto nod: acquiescerfirst aid kit: une trousse de secoursa dream: un rêveto relax: se détendreto loosen control: lâcher prise

Trauma in rural France; leadership through equine coaching: Isabelle Constantini and Christine Hansen share how horses, an innate willingness to try new things and adapt has built resilience and reinvention. Isabelle Constantini's life has taken her from Parisian theatre stages to the rugged countryside of the South of France. A former actress, film director and casting director, Isabelle also competed in amateur equestrian championships. However, she had always harboured a dream to live in the south of France in nature with her beloved horses. And so she did it. This bold move to rural France with her 10-year-old daughter changed everything. Seeking a simpler life in nature, Isabelle instead faced harassment from hunters, which cost her her prized horse's career, and bullying from some neighbours which ultimately forced her to move. One method of overcoming the pain endured was writing. Isabelle, through introspection, and an abiding commitment to non-violence wrote a novel about self-discovery and endurance. "Empathy," she said, "is one of the few things left to us as humans." It's a theme she now champions, alongside energy healing, vegetarianism, and a life led by connection to the natural world. “Where leaders learn from the herd” Joining Isabelle in studio was Christine Hansen, who came to horse riding at the age of 38. A former teacher turned coach and entrepreneur, Christine now offers corporate leadership training through equine-assisted learning. This course is co-owned and co-run by Anne Ludovicy who owns Centre Équestre Kehlen, where the course takes place. At the heart of her approach lies one truth: horses don't lie. As prey animals, their survival depends on reading body language and energy. "They are honest, intuitive mirrors," Christine explained, "and they'll react to your presence, not your title.” The result is a powerful feedback loop that can transform leadership styles, challenge self-perceptions, and foster authentic communication. And you don't have to be able to ride a horse; in fact, most participants rarely mount a horse at all. Instead, they engage in grounded observation, interaction and reflection. “The smallest pony can change the way you see yourself,” she said. Both women emphasised the profound healing horses can offer. For Isabelle, they've been a spiritual anchor through life's upheavals. For Christine, they are tools for insight, calm, and self-regulation, even helping to teach breathing and mindset shifts in moments of high stress.

Spoilers and Parisian sharks ahead homies!  We are now arriving at our final destination and final film for Shark Week. This time we're going swimming in a place we never thought we would, Under Paris! What secrets do the catacombs have for us? And can Lilith truly beat Bruce? 

Lily's story is a love letter to the artist's life, the importance of friendship, and leaving home only to find it again. Janet Skeslien Charles took the world by storm in 2021 with the publication of the instant bestseller, The Paris Library. THE PARISIAN CHAPTER will give fans of her previous works a new story to devour, but it also serves as the perfect entry point into the world that the author has created for her fans. This original audiobook follows Lily, one of the protagonists of The Paris Library, after moving to France from her small town in Montana to follow in the footsteps of Odile, her beloved neighbor who told her stories of WWII heroism at the American Library in Paris. Voiced by American French actress Pauline Chalamet from HBO's The Sex Lives of College Girls, she serves as the focal point of our story told by eleven different narrators. This full cast audiobook allows fans to experience Skeslien Charles' masterful storytelling in a new way that demands to be listened to for full effect of experiencing the Library, its patrons, and its employees.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

Juny (@junybreeze) • Instagram photos and videosA model with over 180,000 followers on her junybreeze account, where she shares photos showcasing her modeling work, stylish outfits, and travel adventures. Her aesthetic blends Mediterranean flair with Parisian elegance and a touch of vintage charm.

An undercover journalist exposes Parisian restaurants overcharging tourists, female riders in the U.S. set to avoid male Uber drivers. Plus, Greens leader dismisses responsibility for the expulsion of the party’s founder.See omnystudio.com/listener for privacy information.

Crème Fraîche: A Culinary Tale of Culture and CreamFew ingredients embody French culinary charm quite like crème fraîche. Rich, tangy, and endlessly versatile, this cultured cream has long been a quiet hero in French kitchens — spooned over tarts, whisked into sauces, or served alongside the ripest summer fruit. But where did this luxurious cream come from, and what makes it so uniquely French?In this episode of Fabulously Delicious, we delve into the origins of crème fraîche, from its humble beginnings on rustic dairy farms in Normandy and Brittany to its celebrated status in today's culinary world. We'll explore the science behind its smooth texture and subtle tang, uncovering how live cultures, fermentation, and fat content all play a role in creating this iconic ingredient. Plus, we discuss the key differences between raw and pasteurised varieties, and the importance of terroir in French dairy traditions.We'll also take a closer look at Isigny's prestigious AOC crème fraîche, the only French cream to hold this protected designation. Discover what makes it so special — from the lush pastures of the Bessin and Cotentin regions to the slow, artisanal maturing process that gives it its rich ivory hue and delicate flavour. And we'll journey beyond France to see how crème fraîche compares with sour cream and similar cultured creams around the world.Whether you're a seasoned chef or a curious foodie, this episode will inspire you to see crème fraîche in a new light — not just as a dairy product, but as a symbol of French culinary heritage. So grab a spoon, and join us as we celebrate one of France's most fabulously delicious creations.Support the showLooking 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 ⁠⁠⁠⁠⁠⁠⁠⁠ Support the show If 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...

Joe Kent-Walters: From Clown School to Cult Stardom with Frankie Monroe

In this episode of Fabulously Delicious: The French Food Podcast, we dive into the extraordinary life and culinary legacy of Paul Bocuse, one of the most influential chefs in the history of French cuisine. Known as the “Pope of Gastronomy,” Bocuse revolutionized modern French cooking while fiercely preserving the traditions that made it so beloved. From his humble beginnings near Lyon to becoming a three-Michelin-starred chef for over 50 years, Bocuse's story is one of passion, innovation, and timeless excellence.We explore every fascinating chapter of his life — his celebrated title of Meilleur Ouvrier de France, the creation of the world-renowned Soupe VGE, and his global influence through restaurants, brasseries, and the prestigious Bocuse d'Or competition. Beyond the kitchen, we also look at his complex personal life, including the relationships that shaped him, and the family legacy that continues to honor his name today.Listeners will learn how Bocuse helped define and popularize nouvelle cuisine, mentored generations of chefs, and brought French food to international stages from Disney World to Japan. You'll also hear touching reflections on his passing, the tributes he received, and why even today, his impact on gastronomy remains unmatched.Whether you're a devoted foodie, a Francophile, or simply love a good story about brilliance, resilience, and flavor, this episode is for you. Tune in, and let's celebrate the man who turned cooking into a lifelong art form — Paul Bocuse. Bon appétit!Support the showLooking 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 ⁠⁠⁠⁠⁠⁠⁠⁠ Support the show If 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...

Today we're stepping into the world of understated glamour, playful elegance, and celebrating 100 years of Parisian magic at Le Bristol Paris. Opened in 1925 during the Roaring Twenties, this legendary Palace hotel has quietly hosted history— from movie stars to fashion icons and modern-day royals. And through it all, Le Bristol has remained a joyful, ever-evolving symbol of true French hospitality. Joining me is Managing Director Luca Allegri, and we're diving into what makes this icon so beloved—from rooftop swims and hidden ateliers to heartwarming guest stories and the subtle magic of waking up in a suite above the City of Light. So grab a glass of champagne—or maybe a croissant—and enjoy this très chic episode of Luxury Travel Insider. Looking to book a luxury hotel? Get special perks and support the podcast by booking here: https://www.virtuoso.com/advisor/sarahgroen/travel/luxury-hotels If you want our expert guidance and help planning a luxury trip with experiences you can't find online, tell us more here and we'll reach out: https://bellandblytravel.com/book-a-trip/ Learn more at www.luxtravelinsider.com   Connect with me on Social: Instagram LinkedIn  

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Thirty-three years after the fall of Napoleon Bonaparte’s Empire, his nephew (known as Napoleon III) became the first president of France before becoming emperor himself. Although he was a capable ruler and reformer, Napoleon III’s failed military campaigns, especially France’s loss to Germany in the Franco-Prussian War, led to his defeat, capture, and the fall of the Second French Empire and permanent eclipse of Germany in military power. Many historians have blamed Napoleon III’s wife for his failings. Eugénie de Montijo was a Spanish noblewoman who became the last French empress. She was a cultural tastemaker and activist for feminist equality, but many blame her blunders when she held power as regent for France’s worst failures and reckless rush into a ruinous war with Germany. But the story of her life has rarely been told in full. It was a career filled with glamour, achievement, and tragedy, as well as contributions that transformed the nation she ruled unlike any other royal noblewoman in Europe. She spearheaded movements in health and education to help transform France into a modern country. She pushed Parisian architecture toward steel and glass construction of buildings as well as for inclusion of green spaces throughout the city, many of which exist today. Most of all, she crafted much of the idea of what it means to be French in the modern era. Today’s guests are Petie Kladstrup and Evelyne Resnick, authors of “The Last Empress of France: The Rebellious Life of Eugénie de Montijo.”See omnystudio.com/listener for privacy information.

Featuring a brand new joint from Parisian chanteuse Ema; the incredible guitar stylings of Will Graeffe; ambient soundscapes courtesy of Guadalajara sound-healer Ainka; a stunning debut from Irish composer and bassist Caimin Gilmore; Durham, NC guitar wizard Chris Boerner; the maestro Art Lande and his Arterik Quartet doing Zawinul; digging into the treasure chest of riches from Terry Riley's Columbia reissue; and the master of the telecaster, Jim Campilongo.

Baptised and weaponised in the capital's factional struggles, this episode explores how Parisian politics created “the Vendée.” What began as scattered unrest became a manufactured menace: the ultimate threat to revolutionary France. From draconian laws to dysfunctional commands, discover how factional chaos in Paris turned rebellion into massacre and set the stage for accusations of genocide. Don't miss this episode for community members! Support the show today! Listen Now At Patreon Learn more about your ad choices. Visit megaphone.fm/adchoices

Ready to fall asleep fast? Join Geoffrey by the campfire for another tale from housesitter Penny's adventurous life. In this chapter, she heads to Paris, to step into the life of a Parisian, and look after her manicured standard poodle, Lulu. Love Night Falls?

Roxana Saidi, founder of Táche, shares how a lightbulb moment in a Parisian café led to the creation of her pistachio-milk brand. She discusses international expansion, new collaborations and sustainability.See omnystudio.com/listener for privacy information.

It was billed as Kylian Mbappé vs PSG, but a mighty Parisian performance swept aside Real Madrid without any real trouble. Dotun, Andy and David Cartlidge wonder if this is the beginning of a new dominant era in European football and how the club's new mindset looks reminiscent of Real Madrid at their absolute peak. Elsewhere, with Victor Osimhen and Jhon Durán signing big money deals in Turkey, we assess the status of the league and ask just how they've managed to pull these transfers off. Plus, Lyon's appeal was successful! So, they won't be relegated from Ligue Un - what does this mean for the club's new decision makers, the contours of European football and Andy's general wellbeing?Ask us a question on Twitter, Instagram and TikTok, and email us here: otc@footballramble.com. And for ad-free shows, head over to our Patreon and subscribe: patreon.com/footballramble.***Please take the time to rate and review us on Apple Podcasts or wherever you get your pods. It means a great deal to the show and will make it easier for other potential listeners to find us. Thanks!*** Hosted on Acast. See acast.com/privacy for more information.

Episode 85: Disneyland Paris & Dream Flights – The Final Leg of Our Europe Adventure In the final episode of our European travel series, I'm walking you through our return from Lake Como to Los Angeles, with a magical stopover in Paris. Featuring a magic day at Disneyland Paris and a dream flight home in Air France business class, made possible by points and miles. You'll hear how I booked our family of four in business class for under $1,000 total using Amex Membership Rewards and Flying Blue stopover perks, plus: A family-friendly Paris itinerary in under 24 hours Disneyland Paris tips: what to ride, when to use Premier Pass, and food finds Why a stopover in Paris was a great add on to our trip Credit card strategies to fly luxuriously for less If you've ever wondered how to stretch your points for maximum joy, this episode wraps it all up with practical tips and Parisian magic.

Jamal's cosplaying continues and today she's bringing Parisian chic... Jane and Fi also chat fake tanning, neglected inflatables and emojis. Plus, Christina Lamb, Sunday Times chief foreign correspondent and bestselling author, discusses the Imperial War Museum exhibition ‘Unsilenced: Sexual Violence in Conflict'. You can check out The Squiz here: https://thesquiz.com.au If you want to come and see us at Fringe by the Sea, you can buy tickets here: www.fringebythesea.com/fi-jane-and-judy-murray/And if you fancy sending us a postcard, the address is:Jane and FiTimes Radio, News UK1 London Bridge StreetLondonSE1 9GFIf you want to contact the show to ask a question and get involved in the conversation then please email us: janeandfi@times.radioThe next book club pick has been announced! We'll be reading Leonard and Hungry Paul by Rónán Hession.Follow us on Instagram! @janeandfiPodcast Producer: Eve SalusburyExecutive Producer: Rosie Cutler Hosted on Acast. See acast.com/privacy for more information.

The owner of an RV park in Kerrville, TX tells us about trying to rescue campers after the deadly flash floods hit -- and her fears that so many victims are still unaccounted for.And a Texas rescue volunteer tells us about trekking through mud for hours in the hopes of finding flood survivors. She says that in all her years as a first responder, she's never seen anything like this. An unpresidented situation. His Canadian-born wife was at what she thought was her final green card interview when she was detained by ICE -- and now, a one-time Trump supporter says he wishes he could take his vote back.A new raid-zone d'etre. A Los Angeles website was once dedicated to covering the city's taco restaurants; now it's a crucial news source for anyone keeping track of ICE raids in the city. Seine bathing. We'll hear from a delighted Parisian -- who was among the first to take a dip in the newly cleaned up Seine River this weekend.And...For 100 years, Canadians have enjoyed the simple, not to say boring, pleasures of the Jersey Milk chocolate bar -- but now, the figurative chocolate udder has run dry.As It Happens, the Monday Edition. Radio that marks the end of a cocoa-dependent relationship.

Ever since Franz Anton Mesmer induced trance-like states in his Parisian subjects in the late eighteenth century, dressed in long purple robes, hypnosis has been associated with performance, power and the occult.  It has exerted a powerful hold over the cultural imagination, featuring in novels and films including Bram Stoker's Dracula and George du Maurier's Trilby - and it was even practiced by Charles Dickens himself.But despite some debate within the medical establishment about the scientific validity of hypnosis, it continues to be used today as a successful treatment for physical and psychological conditions. Scientists are also using hypnosis to learn more about the power of suggestion and belief. With: Catherine Wynne, Reader in Victorian and Early Twentieth-Century Literature and Visual Cultures at the University of HullDevin Terhune, Reader in Experimental Psychology at King's College LondonAndQuinton Deeley, Consultant Neuropsychiatrist at the South London and Maudsley NHS Foundation Trust, and Senior Lecturer at the Institute of Psychiatry, Psychology and Neuroscience at King's College London, where he leads the Cultural and Social Neuroscience Research Group.Producer: Eliane GlaserReading list:Henri F. Ellenberger, The Discovery of the Unconscious: The History and Evolution of Dynamic Psychiatry (Vol. 1, Basic Books, 1970)William Hughes, That Devil's Trick: Hypnotism and the Victorian Popular Imagination (Manchester University Press, 2015)Asti Hustvedt, Medical Muses: Hysteria in Nineteenth-Century Paris (Bloomsbury, 2011)Fred Kaplan, Dickens and Mesmerism: The Hidden Springs of Fiction (first published 1975; Princeton University Press, 2017)Wendy Moore, The Mesmerist: The Society Doctor Who Held Victorian London Spellbound (Weidenfeld and Nicolson, 2017)Michael R. Nash and Amanda J. Barnier (eds.), The Oxford Handbook of Hypnosis Theory, Research, and Practice (Oxford University Press, 2012)Judith Pintar and Steven Jay Lynn, Hypnosis: A Brief History (John Wiley & Sons, 2008)Amir Raz, The Suggestible Brain: The Science and Magic of How We Make Up Our Minds (Balance, 2024)Robin Waterfield, Hidden Depths: The Story of Hypnosis (Pan, 2004) Alison Winter, Mesmerized: Powers of Mind in Victorian Britain (Chicago University Press, 1998) Fiction: Thomas Mann, Mario and the Magician: & other stories (first published 1930; Vintage Classics, 1996)George du Maurier, Trilby (first published 1894; Penguin Classics, 1994)Bram Stoker, Dracula (first published 1897; Penguin Classics, 2003)In Our Time is a BBC Studios Audio production