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1873-07-grappes_7878.jpgToday’s episode takes you to Burgundy where we stayed last week. We had rented a house near Cluny. On Sunday, Lisa was feeling unwell and stayed at home almost all day. At five o’clock, I suggested that the two of us could go for a walk in the countryside. Pietro, Micaela and Felicia were in Cluny where there was a horse competition.  
We took the little road that was going from La Chaume to Lournand. On that road, a cyclist asked us for his way. He wanted to go to Lournand. We continued our balade. This episode tells you about the last part of our walk. 

 

Thank you so much for your enthousiasm about the podcast!

All the information about the transcripts is available in English at cultivateyourfrench.com

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Today’s episode takes you to the Côte d’Azur! Yes, the south of France! This is where Murielle Iris lives and works. She has created her own company, Les Sauvages. She collects wild plants around the city of Nice : wild lavender, wild roses, thyme, cynorhodon, orange blossom, etc. Then, she transforms them into tinctures, infused oils, herbal teas, etc. She sells her product on local markets and on Internet.

She enjoys sharing her knowledge about plants with people who live in the city and can’t afford to go in the nature to collect plants.

I asked her how she knew when to pick up a plant and if this was a special moment. Now imagine the wonderful paysages of the Nice region, hear the wind and the bees and meet our guest!

Thank you so much for your enthousiasm about the podcast!

All the information about the transcripts is available in English at cultivateyourfrench.com

 

 

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This is Laetitia and you are listening to Cultivate Your French podcast, the slow version of One Thing In A French Day podcast.
I hope you are well and happy.
Today’s episode takes us back in the kitchen. The girls and I cooked a clafoutis a typical summer fruits recipe. I dit it with apricots, but the classical version is with dark cherries. Clafoutis are also very good with peaches.
If you bake it without the fruits, it’s a « tôt fait », typical of the Burgundy region.
In Brittany, this kind of recipe is made with « pruneaux », dried prunes and it’s called « le far breton ».

 

Thank you so much for your enthousiasm about the podcast!

All the information about the transcripts is available in English at cultivateyourfrench.com

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This is Laetitia and you are listening to Cultivate Your French podcast, the slow version of One Thing In A

French Day podcast.
I hope you are well and happy.

In today’s episode, I take you to Paris, at the Musée de Cluny, national museum of middle ages. This week’s episode is published in two parts. Yesterday, I gave you the information about a fabulous chef d’œuvre from the Middle Ages : the golden altar frontal of the Basel Cathedral. You learnt in which cirumstances the altar frontal left the cathedral to be sold at auction in 1835. In today’s episode Christine Descatoire, curator at the museum, tells you more about who bought it and how it became part of the Musée de Cluny’s collection.

Thank you so much for your enthousiasm about the podcast!

All the information about the transcripts is available in English at cultivateyourfrench.com

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Photo (C) RMN-Grand Palais (musée de Cluny - musée national du Moyen Âge) / Michel Urtado

 

This is Laetitia and you are listening to Cultivate Your French podcast, the slow version of One Thing In A French Day podcast.

I hope you are well and happy.

In today’s episode, I take you to Paris, at the Musée de Cluny, national museum of middle ages. Christine Descatoire, curator at the museum, tells you about one the chefs d’œuvre that belong to the museum. It’s the altar frontal of the Basel cathedral’s treasury. It has been made for the consecration of the cathedral that took place in October, 1019 as a special gift from the Emperor Heinrich II . Basel used to be part of Burgundy. The city is now in Switzerland. How that altar frontal made of gold became part of the Musée de Cluny’s collection? This is what you are going to learn today and tomorrow. Yes, this week I’m going to publish this story in two episodes, so you can really enjoy being at the museum!

Thank you so much for your enthousiasm about the podcast!

All the information about the transcripts is available in English at cultivateyourfrench.com

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This is Laetitia and you are listening to Cultivate Your French podcast, the slow version of One Thing In A French Day podcast.
I hope you are well and happy.

Today’s episode is about my meeting with my friend Adeline who is a patissière and also a podcaster. She runs the podcast Girls in Food. We had a work session yesterday, then we had lunch in a very nice little restaurant in rue de Condorcet. It was my first meal at the restaurant since the end of lockdown. Life is almost back to normal.

Thank you so much for your enthousiasm about the podcast!

All the information about the transcripts is available in English at cultivateyourfrench.com

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