Cooking and wine holiday in Gascony, France
Go learn to cook in the historical village of Gramont in Gascony. Relax in the hot tub, cook with two chefs, master the art of French cooking, enjoy free flowing wine and more.
To find out more and to book your place please click here...
To see more cookery holidays in France please visit:
A day of ISLI at KEDGE Bordeaux, France | Vlog du học Pháp
KEDGE Business School is a benchmark French business school which is AACSB, EQUIS and AMBA accredited, recognised and approved by the French government, and a member of the Conférence des Grandes Ecoles in France.
ISLI - MSc in Global Supply Chain Management
This video is about my typical day being a student at KEDGE Bordeaux. I am now pursuing my master degree here. Let's watch and find out what I am doing everyday in school. Enjoy!
Video lần này sẽ cho mọi người biết tui đang làm gì tại Pháp haha. Cùng xem một ngày đi học bình thường của tui ở trường có những hoạt động gì nhá!
Mình là Nga, các bạn nước ngoài hay gọi mình là Navie.
Mình đang sinh sống và học tập tại Bordeaux, Pháp.
Kết bạn với mình trên Instagram: nga.dong
Subsribe kênh ủng hộ mình nhé ^^!
Nhóm sinh viên Việt Nam tại KEDGE:
Mình quay phim bằng:
Canon g7x mark II
iphone 6S
#kedge #duhocphap #vlogduhoc #verynavie
Asian Street Food: Stir Fried Veggie Dish with Whole Grain Rice at Wok to Walk, Baker Street, London
X✓ This is a real treat for us........because we recently got to visit the newly opened Baker Street branch of these Wok Stir Fry Masters
If you are somewhat struggling to get your recommended 5 a day allowance then a visit to this asian street food inspired shop should help you easily achieve your intake target...........if not exceed it !!!
There's no secret to the recipe & preparation because they make everything in full view of you, while you wait.
They'll cook a up a delicious custom made wok stir fry for you with the following ingredient options:
It works like this:
Firstly choose you your base from the following:
1. Egg noodles (with fresh vegetables & egg).
2. Whole-wheat noodles (with fresh vegetables & egg)
3. Rice noodles (with fresh vegetables & egg).
4. Udon noodles (with fresh vegetables & egg).
5. White rice (with fresh vegetables & egg).
6. Whole grain rice (with fresh vegetables & egg).
7. The Vegetable dish (with broccoli, mushroom, carrot, chinese cabbage, soy bean-sprouts, onion, chive and cabbage with no egg).
Secondly you can choose additional item from the following:
1. Chicken breast
2. Beef filet
3. Bacon
4. Shrimps
5. Pork
6. Duck
7. Smoked Turkey
8. Squid
9. Tofu
10. Pak Choi
11. Shitake Mushrooms
12. Champignon mushrooms
13. Mixed Peppers
14. Cashews
15. Broccoli
16. Spinach
17. Mango
18. Cherry tomatoes
19. Baby corn
20. Bamboo shoots
21. Pineapple
Thirdly you can choose from the following sauces:
1. Tokyo: Teriyaki, sweet soy sauce
2. Bangkok: Yellow curry and coconut
3. Hong Kong: Sweet and sour sauce
4. Beijing: Oyster Sauce
5. Saigon: Garlic and black pepper
6. Shanghai: Black bean and soybean
7. Bali: Peanut sauce
8. Hot Asia: Hot sauce
& finally a choice of the following toppings:
1. Peanuts
2. Fried garlic
3. Fried onion
4. Mix sesame seeds
5. Coriander
If you're planning to visit them; they are located at: 129 Baker Street, London W1U 6SD or if you have any questions you can call them on 020 7486 9660
Here's the links to their various social media pages:
YouTube channel:
Twitter:
&
Facebook:
Many, many thanks to Cristina, Ricardo team who warmly welcomed us and graciously allowed us a privileged glimpse into their kitchen to do the videoing.
(Video recorded on Tuesday 2nd February 2016)
Cookery holiday in Dordogne, France
Learn to cook delicious food from preparation through to final presentation; spinning sugar and baking bread, cooking restaurant standard French delicacies and fine patisseries in fun lessons with a professional chef; enjoying your creations with excellent wines and good company.
To find out more and to book a place, please visit the link below:
To see our whole range of cookery holidays in France, please visit:
Pau-Bordeaux FRANCE - WALKING in my Central City / Pyrenees Aquitaine
Pau FRANCE / Bordeaux - A WALKING during winter season, before Christmas day.
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The Canelé Recipe - Bruno Albouze - THE REAL DEAL
Learn how to make this delectable French custard traditional coffee pastry. Millions are sold each year in Bordeaux in Southern France where canelé originated.
Bruno Albouze – Executive Producer of THE REAL DEAL Cooking Channel on Youtube: A generous approach of making things simple, sometimes more complex but always delicious. «The impact goes beyond my expectations; I think people seek out real food and techniques from real pros now. Millions of viewers are enjoying it – What’s fantastic about cooking and baking is that there is not limit!»
KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
John Boos cutting board
Pro Portable Electronic Balance
Pastry bowls
Vollrath whisk
Wire cooling rack
Silpat / Silicon Mat
Copper Molds Cannelé
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France - Camping trip
I went on a camping trip this summer with some of my friends. It was the first time camping and we did a lot of dumb stuff but that is part of the journey. I see that I didn't film a lot if I look back but I wanted to enjoy the moment as well.
hope you enjoy it and sorry for my English.
filmed on Sony 7s2 and a dji mavic pro.
songs:
norman greenbaum spirit in the sky
zaz - je veux
JJ - still Dre
Bonjah - go go chaos
3 French Steak Sauce Recipes
---Why didn't I use roux?---
I used beurre manié instead of making roux.
The advantage of beurre maniés is that you can adjust the concentration at any time without having to measure the amount of liquid.This is a technique often used in restaurants.
The flour does not become gelatinized by just frying in oil, so the raw flour taste remains. Flour becomes gelatinized when heated with water.
When starch is heated with water, it changes from beta starch to alpha starch.
Therefore, it is necessary to boil the sauce to remove the raw flour taste. So roux and bourmannier, if you add liquid and let it boil, it's the same thing in the end.
▼Ingredients
RED WINE SAUCE
50ml balsamic vinegar
200ml red wine
250ml brown stock(beef stock)
5g butter
5g flour
1tsp sugar
pinch of salt
GREEN PEPPARCORN SAUCE
10g green pepparcorn
50ml brandy
200ml brown stock(beef stock)
50ml heavy cream
5g butter
5g flour
BÉARNAISE SAUCE
1 chopped shallots
1tbsp chopped tarragon
200ml white wine
2 egg yolks
120ml clarified butter
salt,peppar
Thank you for your cooperation in translation.
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Emojoie Cuisine Recipe Book(In Japanese)
Top 10 Gordon Ramsay Famous Restaurants Around The World!
The top 10 Gordon Ramsay famous restaurants around the world, is something all foodies want to experience. There is no more famous chefs in the world than Gordon Ramsay, a chef that has branded himself as the angry Scottish Master Chef that rips cooks to shreds on televisions around the world. He is so omnipresent on television that it might surprise some to know that Ramsay is still a heavyweight in the culinary world, with restaurants around the world that have garnered him nearly 20 Michelin Stars (with 17 and counting). So, we thought it'd be nifty to make a top 10 list of Ramsay's restaurants around the world to help you peak into the off-camera life of our favorite TV chef!
If you like this List of restaurants owned or operated by Gordon Ramsay! Then comment #RamsayRestaurants
Timeline:
0:53 The Fat Cow
2:43 Savoy Grill
3:55 Petrus
4:44 La Noisette
6:07 Verre
7:31 Union Street Cafe
8:58 Murano
10:09 Angela Hartnett at the Connaught
11:33 Amaryllis
13:16 Restaurant Gordon Ramsay
10 Times Gordon Ramsay Purchased RIDICULOUSLY EXPENSIVE THINGS!
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All clips used for fair use commentary, criticism, and educational purposes. See Hosseinzadeh v. Klein, 276 F.Supp.3d 34 (S.D.N.Y. 2017); Equals Three, LLC v. Jukin Media, Inc., 139 F. Supp. 3d 1094 (C.D. Cal. 2015).
Exploring a Biodynamic Vineyard in France
We’re back in France in the vineyard where much of my research into resveratrol started, and in continuation with our series of wellness exploration and all things French, in this video I discuss grapes and resveratrol with my old friend, Thierry.
Thierry is a 7th generation vintner in the Sassignac region of France, near Bordeaux, where he and his wife, own and operate the Chateau Le Payral vineyard and produce somewhere in the region of 90,000 bottles per year of red and white wines. It’s safe to say that this guy knows his grapes. Well, that’s the very subject of this video, and how I ended up here many, many years ago after a long search for the right source. But Thierry’s knowledge, and what I’ve learned from him does not end there. That is only where the story begins.
Thierry is a biodynamic winemaker. What does that mean exactly? Well we’ll delve further into that in the next video but the short answer is that he uses farming techniques based on the work of Rudolph Steiner which essentially involves organic farming practices, zero fertilizer or pesticides, but also goes a step further into such things as astronomical configurations for planting times and so much more, it is a topic that requires a lot of time and I will certainly go into more depth in the next video. So for the time being that should suffice as an explanation for biodynamic farming.
Next is sulfite-free wines, another feature unique to Thierry’s technique and wines. What are sulfites are why should they not be in our wines? Well, I’m glad you asked. Headaches and hangovers are one reason, but sulfites are basically compounds that are chemical byproducts of the fermentation process and they are not good, we don’t want them. Let’s just put it that way for now until we get to further videos in which I will expound on in upcoming content. So basically sulfite-free wine is much better for us. We’ll leave it there for the time being.
Last, but certainly not least, is the “terroir, a French term meaning the soil or earth, which is also going to be touched on in the next video post, but to give you an idea, it relates to the seeds of the grapes, the “leftovers”, so to speak, in the winemaking process, but related to the little jewels that we also know as grapeseed. More on that later, though.
The intended takeaway from this particular video is not only hearing from the man himself on unique approaches to his farming and winemaking methods, but above all, the importance of the skin of the grape, wherein resveratrol can be found. And resveratrol is, as you may know if you are subscribed to this channel — and if you’re not, I would encourage you to subscribe or to go back through our video list and view the many videos related to the subject of resveratrol — is truly fascinating, and my research and video posts will not end here. I have created many products utilizing the ingredients from this very vineyard to harness the magic of resveratrol and it is a subject of endless curiosity and countless possibilities.
To view other videos and introductions to resveratrol, be sure to click the links at the end of this video and if you’re interested in seeing the products I have created with some of the finest sources and alongside the best researchers, be sure to check out the products section of my website… naomiwhittel.com
Thank you for watching and I hope this helps to further your knowledge and understanding of resveratrol, and of course I welcome your comments and questions below. If you are new to this channel, you might want to consider subscribing and clicking on the notification bell to receive alerts as and when we post (3 times per week) and stay up to date on a wide variety of topics all designed to help you live a happier and healthier life. :)
-Naomi
For more info, and to learn more about what products I have on offer, and to learn more about what we do, read blogs, find new and exciting recipes and SO much more, be sure to visit my website at…
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The French Pastry Master Baking New Mexico's Best Baguettes — Cooking in America
In all of Santa Fe, you won't find better baguettes than the ones at Clafoutis — a French bakery run by Anne-Laure and Philippe Ligier.
Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.
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Wine Lovers in Bordeaux ! 到法國波爾多就是要喝紅酒!!! [bmaf]
Hey Guyyys !
So we finally realized one of our dream (seriously) !
We went to visit a vineyard in France. More than a simple Vineyard, we visited a prestigious one, by chance, which is the Chateau Pape Clement ! pretty large vineyard in the city of Pessac (Bordeaux Region) and very good, tasty, high quality wine.
It was one of our best experience so far, not really planned and quite exciting to be honest !
Let us tell you that we are both totally in love with Bordeaux Region, and this tour we had by accident in this wonderful domain contribute certainly to make us love it more.
We hope you will enjoy this video as much as we enjoyed the day, stay tuned for more adventures and don't hesitate to subscribe and give us your impressions, comments, tips, recommendations and support !
Merciiii :)
COLMAR France - Alsace best place to visit in France that's not Paris (2019)
Colmar France best place to visit in France that's not Paris 2019.
COLMAR -Alsace France travel guide top French food to eat & Snails
In this travel guide video I explore the food and sights of Colmar possibly the most beautiful town in France. Situated in the Alsace wine region Colmar has it all great food, wine, cheese, pastries and boats in little Venice. I eat snails and local speciality Tarte Flambee.
If you're looking for some must see places to visit in France then you need to add this to your top 10 list!
If you ike this video then why not check out my other city food and travel vlogs and guides.
Colmar
Bordeaux
If you like this check out my guide to Annecy part 1
Annecy part 2
and my other travel videos
Munich
Biarritz France
Lyon France
Strasbourg France
Heidelberg Germany
Copenhagen Denmark
San Sebastian Spain
BARGING THROUGH FRANCE PT 6 - BURGUNDY 2
In Part 6 of this video series about traveling the waterways of France on a tug boat, Richard Goodwin takes us to Dijon which has been the capital of the duchy of Burgundy for well over a thousand years. Dijon is famous for its mustard and its coloured roof tiles. We visit the factory that still makes the glazed coloured tiles that were used when the cathedral was built around 1100 AD. The thing that really impressed me was that the dimensions of the tiles they were making in this little factory are exactly the same dimensions of the tiles they made 1000 years ago. Then as some sort of reward, we visit the shop where they make pain d'epices, or spiced bread which is extremely delicious especially with butter but alas it goes straight on the hips.
Then we visit a family concern making very strong mustard of the most agreeable kind. After that I embarked on an extraordinary culinary adventure. I asked Chef Christian Buoy outside his restaurant in Dijon whether he would show me how to make coq au vin a l'ancienne. He told me that he would but first I had to find 3 cocks with suitable 'talons' the spurs on their legs. I made my way to Louhans where there have been markets selling the best produce in France for as long as they have been making tiles for the Dijon Cathedral. Once the birds had been selected and the wine for their cooking, the next step was that the great chef and his assistant made their way to perform their art on the aft of my old tug the Regina. Apart from confessing the recipe was illegal he made the most delicious coq au vin man has ever tasted, at least this one,
Then we go to a working watermill which was interesting and surprisingly silent. Next door was an interesting lockkeeper who has amassed a large number of bits and pieces all to do with his life on the canal. Then a vineyard where the owner explains his trade.
Finally we visit Christian Buoy's village, he of the coq au vin fame. He is organising the picking of the village grapes where everyone above the age of four years is expected to help and of course to join in the dancing and the party at the end. This is a very interesting section.
Bordeaux Wine presents Everyday Roux: Hot Pears with Roquefort & Walnuts #1
Pears, like apples, go well with lots of cheese because of their sweet and sour taste. It is the secret of this recipe.
Michel Roux Jnr, the celebrity chef, picked a wine from the famous Bordeaux region: Premières Côtes de Bordeaux.
Download the full Everyday Roux booklet, with all eight recipes and Bordeaux Wines pairings, here:
More recipes on
Wine Trails France - Rhone-Alpes
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View more cooking shows on our youtube channel. Go to youtube.com/youcookonline
The Wine Trails of France This, the third series in our poplar Wine Trails... series, takes viewers on a high definition tour of the most popular and well know wine producing regions of France.
Major wine regions of France:
Alsace
GEWURZTRAMINER
PINOT
RIESLING
SYLVANER
TOKAY-PINOT GRIS
CREMANT D'ALSACE
Beaujolais
BROUILLY
COTE DE BROUILLY
FLEURIE
Bordeaux
BARSAC
BORDEAUX
COTES DE BOURG
COTES DE CASTILLON
COTES DE FRANCS
ENTRE-DEUX-MERS
FRONSAC
GRAVES
HAUT-MEDOC
LISTRAC-MEDOC
MARGAUX
MEDOC
MOULIS EN MEDOC
PAUILLAC
PESSAC LEOGNAN
POMEROL
PREMIERES COTES DE BORDEAUX
SAINT-EMILION
SAINT-ESTEPHE
SAINT-JULIEN
SAUTERNES
Burgundy
BOURGOGNE
BOURGOGNE ALIGOTE
CHABLIS
CHASSAGNE-MONTRACHET
CLOS DE VOUGEOT
CORTON
COTE DE BEAUNE
COTE DE NUITS-VILLAGES
GEVREY-CHAMBERTIN
GIVRY
MACON
MERCUREY
MEURSAULT
NUIT-SAINT-GEORGES
POMMARD
POUILLY-FUISSE
RULLY
VOLNAY
VOSNE-ROMANEE
Best French Restaurant - Gordon Ramsay
Gordon Ramsay visits the French Table in Surbiton in search of the best local French restaurant in the UK for The F Word season 5.
500th Video! 4K Beynac et Cazenac France - The Dordogne - The Most Beautiful Villages In France!
My 500th YouTube Video!!!
4K Beynac et Cazenac France - The Dordogne - Chateau Beynac Sarlat The Most Beautiful Villages In France!
One of the most beautiful villages in France and a top 5 place I have ever been! So much history that it cannot be covered in a single video. Just go see it yourself!
Where I stayed: - awesome host in a beautiful A Frame apartment above the village with amazing views!
My favorite restaurant: Petite Tonnelle
I was there 5 nights and if I go back I'll stay in Sarlat and explore the entire Dordogne region for a week.
If you enjoy this video be sure to Subscribe to my channel!
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Personal Bio
I have been on and around your TV & Computer screen since 1998. If you haven’t seen me then it’s great to meet you and welcome to my channel!
This channel started out with me doing 1 new cooking show every day! Now it has evolved into cooking as well as travel, restaurant features, resort reviews and personal videos and also funny videos from my life.
Cooking Videos – I am 100% self-taught when it comes to cooking and simply wanted to share my passion for great food with you! I also wanted to help anyone intimidated by the prospect of cooking and prove that you can make some seriously delicious things that are very easy, even for a beginner!
Travel & Review/Feature Videos – I have a serious case of wanderlust and have traveled all over the world and I am now sharing my travels with you through my videos!
Thank you again and Welcome!
xoxo
Mariah Milano
#Beynac #FranceTravel #FranceVillages
Recette de la sauce entrecôte comme au restaurant - Recipe
Recette imprimable et détaillée ici : avec quelques petites variantes par rapport à celle de la vidéo.
English version
Add egg yolk, lemon, Worcestershire and mustard in a bowl.
In a small saucepan, saute shallot in one stick of butter until tender, with no browning (about 2/3 min.)
Add the remaining butter and walnuts, anchovies. capers, tarragon, chervil, basil leaves, sage leaves and nutmeg
Melt the butter but DO NOT COOK THE HERBS
Once melted, zuzz with an immersion blender, to a finely minced consistency.
Pour butter/ herb mix into a jug
Using a hand mixer, mix the reserved egg yolk, mustard, Worcestershire briefly and then start adding pours of the butter mix, incorporating each pour with the mixer until you have added it all and you have a mayonnaise. Be sure to get all of the herbs out of the jug into the mayonnaise
Pour about two thirds of the mayonnaise back into the sauce pan, leaving the rest in the bowl, set aside.
Reheat the sauce to reduce it down, stirring constantly. It should look like a failed Bearnaise – melted butter with some lumps floating in it. When it looks like a failure, remove from the heat .
Put the saucepan in chilled water to stop the cooking, stirring constantly
Once the pan is cool 30 seconds, pour the reduced sauce over the reserved sauce in the bowl. Stir to mix well and then blend again with the hand blender to homogenize.
You will have a sauce that is somewhat reduced and condensed, but not fully, making it the perfect consistency for the meat.
High Speed EXECUTIVE CLASS Train Ride! - Tour & Food Review (Venice, Italy to Rome)
If you remember our previous first class train experience, it was a bit of a travel nightmare ???? But we're giving it another try with a high speed Executive Class train ride from Venice, to Rome! We'll take you on a tour of the first class car and show off all the delicious food ????
WATCH NEXT: ▶ Cheap Food Guide to VENICE ITALY!
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We're Eric & Allison and we're on a journey to find the most interesting places and unique foods this planet has to offer! We've traded in our steady paychecks and permanent home for a life of travel and adventure. Come along and see the world with us!