French Eating Habits: What Do They Cook? | Easy French 221

Bonjour les amis et bienvenue dans un nouvel épisode de Easy French. Good afternoon, my friends and welcome to a new episode of Easy French. Today, we're going to ask passersby how often they cook every day, If they're more sweet or salty, and above all, what's their signature dish, That is, the recipe they master best. It's a party! Au quotidien, est-ce que vous cuisines? What is your cooking? Absolutely not. Yes, I did. Is there someone who cooks with whom you live? No, my wife doesn't like it. So, how do you feed yourself? Well, on command. Is that right, to all the meals? The Quasiment. Yeah, when I have time, I cook, and when I have the right ingredients, too. But not every day, I admit. How many times a week do you cook? Half the time, I think. Otherwise, it's my friend who cooks, otherwise we eat outside. But half the time, I'm generous, maybe a little less so. Moi, I cook personnel, and I have a CAP cuisine, So it also allows me to delve a little deeper into the different recipes. I often hear that people whose profession is cooking They don't cook much at home and eat pasta with tomato sauce. Is that true or not? It's completely true. Picard is my best friend. I cook. Much or simple. I cook simple everyday and more complicated for the parties. Every day, you cook? Oh, my God. I cook a little, rather soups and cookies and desserts. So rather sweet. It's my domain. What do you usually cook? A lot of vegetables. The following shall be added to the list of products: But I must also say that I am half Parisian, half country. I'm among the very traditional dishes, style une blanquette, And then all that is vegetable and all that is organic, And much more in the air of time. I'm a super fan of Instagram. I'm not going to lie. Do you cook every day? Yes, I love the legumes. I try to mix colors and at the same time tastes. Typically, what I love is rice with lentils. And then what I like more and more, which is terrible, It's de mélanger aussi le sucré et le salé. It's also de mélanger le sucré et le salé. It's also de mélanger le sucré et le salé. Tout ce qui est, comment on could say this, sauce with la peau-guette, The Commission has not yet decided on the proposal for a directive. I love that. We have excellent news to announce to you. The 30 Days Challenge will resume on 1 January. An excellent way to start the year 2025 in beauty. And this time, we have surprises for those who will rise to the challenges every day. After 10, 20 or 30 days of participation, small gifts await you. So if you're ready to take on the challenge, meet me on izi-french.org. On vous attend nombreux. What's your signature? The Lorraine Pâté. What is it? It is a speciality of Lorraine, quite simply. And what's your comment? With marinated meat, pork, veal, And all wrapped up in a paste, just plain. Les pâtés Carbonara, without cream, of course. It's true that in France, on this habit of putting de la crème fraîche dans les pâtés Carbonara, But a priori, it's not all the original recipe. What exactly is in the carbonara? only egg yolk, parmesan and lard or lard, It depends on what you prefer, but just these three ingredients and that's it. What dish do you master best? I would say the onion pie. What's the secret of a good onion pie? How about a pie with onions? It takes a lot of onions, it takes time. It must be cooked long enough, well mixed, etc. And above all, have a homemade pastry and not a ready-made pastry, bought in the store. You make your pastry? The calf clock, if you want the complicated. What is the calf horlof? The veal clock is a roast of veal, In which, on intercale ensuite, between the tranches du veau, I'm going to have a champignon à la béchamel. And we put a couch of champignon and béchamel sauce on the gratin. It can't be that bad. It's been a long time since I've done it, it's very rich. What is the recipe you master best, your signature dish? It's chicken with curry, with vegetables. And what is the secret of a good chicken au curry? I think it's still the quality of the chicken at the beginning. It must be a chicken that comes from a farm a little organic on the edges, Or in any case well reasoned. Because otherwise, there's curry, there's yogurt sauce, But it has to come from the chicken. So what's the recipe you master best? Chicken with acatin sauce. What's this sauce? You're French, you don't know chicken with acatine sauce with gombo? With the acatin sauce, you don't put the gombo in, you put the peanut paste in. When you make the omelet sauce, you put the peanut paste. And with the Paris mushrooms, it's very good ensemble, mélangé. Yes, it's better to do with Paris mushrooms, it's very good. And you, your signature plate? Lasagne with a bolognaise. It's called samosas aux légumes. I love it, it's easy. And what I like so much, is the egg bricks. If you don't have the budget, no tunes, no time, the bricks à l'œuf, it's super good. Or the cheese, always the Italian cheese. What exactly is a brique à l'œuf? The brick leaves, that's what you find in the supperettes. And you, in a way, you wrap them with just about what you want to eat. So sweet or salty, or both. And on the frying pan. It's done in about 30 seconds and a half. Risotto with mushrooms. With fondant au chocolat or cookies for dessert. And do you ever order on the Internet to get delivered? Very little, I try to avoid as much as possible. But if it's really very late, it's a Monday night, I'm tired, it can happen to order a little ramen. And I never, really never. I did it a little bit at first. And in fact I soon realized that it wasn't quite the relationship I wanted to have with food. And with the people too. I'd rather go buy food somewhere, rather than ask someone to bring me food home. I find that, I don't know, I wasn't very comfortable with it anyway. So I decided to stop completely. Thank you friends for watching this episode. I hope you like it. It's your turn now to train in the comments. And to you to tell us if you cook much au quotidien And which dish you master best. If you like this video, subscribe to watch any of our future videos. We'll see you next week. Bye, now!