La Tartiflette


This recipe made me look good at the weekend. It is one of those classic,  beautiful, simple but very tasty French recipes. The ingredients are easily to source in Australia except the reblochon. That is not so easy to source in South Australia so I used camembert which everyone knows. I did not use the cream and it’s not obligatory to use it. We do not need the extra fat because we live in a warm climate. In the cold, winter climates the cream would help increase your body temperature. I was interested to see on Instagram that you can actually now get Tartiflette pizzas . Makes sense. The ingredients would suit a pizza base.



jambon-beurreImage: Challenges


Le jambon-beurre is iconic  in France and the Challenges article explains about the price rise. It is part of the  patrimoine culinaire in France and in Paris it is using the last of the artisanal ham makers in the area. France 24 has a very good video explaining how this seemingly modest baguette is so much part of the French culture. What we did in class today was listen to the text about jambon-beurre on the podcastfrancaisfacile site. It is read at two speeds then there is a pdf which goes through the vocabulary and questions. My students really enjoyed working through this and appreciated the exercises so tomorrow I can follow up with the video and price discussion.

Christophe ROUSSEL, Pâtissier & Chocolatier, de La Baule à Paris

One of the things students find irrestistible in learning French is finding out how exquisite the patisserie is. This video gives a good insight into the care, the level of expertise and the inspirational creations which come from a patissier in Paris. Don’t watch this if you are hungry!

Bûche de Noël


This recipe is easy, straight forward and the French is simple enough for students to follow. Bûche de Noël is such an important part of  French Christmas.

Caramélier and Chocolatier

Henri Le Roux is a caramélier and chocolatier. Some people would have no idea you could train and become an expert in these fields. This video is perfect for class because it is subtitled for the younger ones and it will assist the comprehension of the French for the more experienced French students. In any case, it is a lovely way to practise your French and learn more about French lifestyle and culture.

L’anniversaire de Papa Pig

My year 8s (beginners) are learning French food vocabulary and about cuisine. They loved this Peppa Pig episode and could pick up so many words. It is important to learn the words in context.

Caillou le chef cuisinier

I actually used this with my year 8s today. They have had a term of French and most have only started learning it this year. They loved it. We are just starting to learn the names of French food, about French food and we are going to do a project on French cuisine. I played it once just so they could look at it. We had learned the names of fruit and vegetables. The second time I played it I asked them to write down at least 10 things they could recognise an understand. Most of them got 20! Not a bad effort for beginners . They could say the words and they knew what they meant. I did apologise that this was a bit “little” for them but they didn’t seem to mind. It was so helpful there were captions in French because it really helped them to learn . I appreciate the effort of those who produced this to include captions. They do promote literacy.