I always cringe a little when I know I'm going to be teaching food units, mostly because the grammar is a little tricky and doesn't equate well to English. BUT one of the more fun aspects of discovering foods and cooking in French is the cultural aspects that go along with the grammar. A lot of students don't know that the food service industry in France is much more involved and, some might say, evolved, than in the United States. Waiting tables has quite a different connotation, and it is widely accepted that it makes a terrific career. I have attached the following video about the career of food server in France. The speakers communicate very clearly and while the vocabulary may be in large part foreign, the message is clear - the "metier" of a server in France is a very involved and intricate process.
Valérie Lemercier is a well-known French actress, and, as this clip shows, quite the cook too. Shot as a spoof on cooking shows, (yes, they have their own Rachel Rays and Bobby Flays) her "Cuisine Gourmand" recipe features a very recognizable main ingredient, in all its forms, much loved here in the States... l'huile:
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