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.
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.
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.
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.
It is interesting to see how much choice the French have in their choice of chocolate gifts for Easter. It is also interesting to listen to the chocolatier talking about why he is making these things – to attract the children and to let them see something really nice they would like. The French give eggs, chickens and even little fish. This chocolatier makes other Easter gifts too that might appeal to children like little mice. You can also get little chocolate fish and rabbits. The French are very creative with their Easter gifts.
I am doing la cuisine française with senior students this year so I am really having to sort things out. It is normally a background topic my beginners enjoy. The challenge of getting a unit of work together for senior students has been interesting. I have started my Livebinders but now I have found there are some very good resources on TV5.org. You can get worksheets here for the 25 minute video in French here. When you get to the page with the video link there are even more videos and resources for cuisine!