Discover the REAL France Beyond Paris! American Reacts

[@jimmybogaerts7120]

Target audience: everyone except 🇨🇵 Actual audience : 🇨🇵

[@shizukagozen777]

True. 😂😂😂

[@Jerie6994]

ON EST LAAAA ❤

[@neo21b21b]

🇨🇵...en revenant de Nantes, de Nantes à Montaigu, la digue la digue....🇨🇵 🤗

[@Mike-SunBurn]

Just say France ... Et on est là !

[@Sauci55on]

Ah gars on est là hein

[@GamerWithAttitude1]

The 13 regions are actually a new thing : people are still attached to the original 26 smaller regions that have their distinct cultures, landscapes and food.

[@M_Julian_TSP]

cultural variation do not follow the older regions either. Nantes is breton, Nimes and Montelimar are provençal. Occitanie is the region of the langues d'oc, from bordelais to gapençais, not just the region of Toulouse or Montpellier…

[@PA-yp6rw]

And there are not 13 régions but 18

[@oxXkiritoXxo]

My region didn't change, only in name xD (Centre Val de loire), but i agree with you, i hate what they did to Alsace

[@julienleroy9]

C'est bien vrais tout ca ma gueule !

[@stolgatt5711]

I agree, I'm from Franche Comté and when they described Bourgogne Franche Comté I was like "they are not talking about my region, they are forgetting it". Some new region seems not to be really representative of was the real region are from the point of view of the inhabitants

[@scavineralann2523]

"cheeseburger, you know, normal food" *angry gaul intensifies*

[@vanessaferey5286]

i become deaf at this part lol

[@jarls5890]

Gaul?! I got it on good authority that all you eat there is spit roast wild boar! Regards, from Norway

[@Searover749]

@@jarls5890your "good authority" is a bullsh.ter. And wild boar isn't sold in shops. And as norwegians eat rotten fish, that starving rats wouldn't eat, they're not a reference in good taste for decent food. Indeed , cheese burger is junk food, and the obesity rate in US prooves it since decades...

[@bilp_bloup_bot]

@@vanessaferey5286 France is second biggest McDonald consumer in the world after the US. And that's not even relative to the size of the population it's like in absolute numbers.

[@micade2518]

@@bilp_bloup_bot True, but the produce is of vastly better quality than in the US! None of the ghastly chemicals, sugar, etc. are added, which makes me guiltless on the one occasion in a decade when I indulge.

[@JsuispascontentTV]

When I watch this video, I feel like my country is an open-world MMORPG designed by a fantasy fan. Love it.

[@viviengirard7501]

Angry french spotted

[@viviengirard7501]

Incredible !

[@tirsanarchie5045]

@@viviengirard7501 pas complétement faux XD

[@SiRcErOn_YuLmEr]

Ou par des amoureux fous d'architecture et d'urbanisme.

[@vonderbreut3643]

c'te bon vieux greg!

[@manogames9040]

I'm french and, you'r the first guy that i see he don't think France is just Paris, so, thank you !

[@manogames9040]

In Normandie, we have viking and a lot of country side and of curse farm 🤠🐄

[@marielebreton4963]

​@@manogames9040"Nous irons revoir notre Normandie, c'est le pays qui nous a donné le jour "❤ ( et le Mont Saint Michel est à nous !) For people who don't know that Normandes people are vikings descents, the name " Normandie " littéraly mean " Nord man place "--> "Nordman-dý" --> " Normandy/Normandie" Your welcome. ❤

[@alexandrevionnet199]

And Monaco !

[@auntisthenes2754]

yOUR knee-deep reaction is twice right Normandy, of course has a long past (vikings) and a recent WWII setting of the D-Day for you. Brittany is an important subculture of contemporary France. It is a land of people of the sea who reached out, mostly "bonded" with other celtic cultures and tend to spread out without invading. Like our Irish cousins, we are keeping our culture alive more than most. Some other regions can claim their roots, Brittany is known because its people often travel more humbly. French yes, jackass, possibly WYSIWYG, but willing to adjust, usually. That's why a tiny part of a small country is known. We mix well with others IF we're inclined to. (or go full french protectionist shit : Le Pen, leaders of the extreme right are from Brittany, they're frencher than anyone ! Exiled of the interior. Nasty background of being kicked out in the 1870, a large contingent of brittany troops was raised and left to rot in the mud because "french generals" were more afraid of using them than the Germans )

[@auntisthenes2754]

About Brittany A few seconds of thing song should suffice. kzbin.info/www/bejne/oHbYn4N8Zbukntksi=AGBRxJv57t31fG3f D'ar guer doesn't mean go to war like some may think (Guerre in french, same sound= war), but "home". The song is about the men stuck in a mud camp waiting for a deployment they never saw and asking to go home to men who couldn't understand a word they said. Shortest war ever against Prussia

[@simon-pierrebonniol524]

Hi everyone! A Frenchman here, Concerning the photo at “28:56”, these are salt marshes, where seawater is allowed to enter shallow areas, the water evaporates under the action of the wind and sun, and the salt is harvested, dried and purified, which simply becomes sea salt, which you can find everywhere in the supermarket. One of the best salts produced in this way is “sel de guérande”, which is made up of large salt crystals, with the added crunch. Enjoy!

[@jean-claudemuller3199]

you can get coarse grey salt you use with a table mill at home or very fine white native salt called "fleur de sel" (salt flower)

[@ZentimeProductions]

Yep, I also believe this is Guérande as these are the most famous in France.

[@m5wc]

Ah merci ! C'est dommage ils n'ont pas assez parlé de la charente Maritime avec les îles et la Rochelle

[@djshiroi9708]

@@m5wc Je viens de la rochelle aussi et j'allais le dire. lol😂

[@TrucSale]

GUÉRANDE MENTIONED

[@Wotanraven]

Escargot isn't "fancy" cuisine. French dishes ultimately are country dishes. They've been elevated to "fancy cuisine" in other countries because the French pretty much invented fancy dining, but every fancy French dish is originally just a traditional dish. French cuisine was exported abroad as fancy, but most fancy versions of French dishes you can just get as normal dishes in normal restaurants, with a less fancy presentation.

[@cgaret310712]

And cheaper. It is also easy to cook them at home.

[@dacheanais8773]

I was going to say the exact same thing! *buying escargots from Picard to enjoy my weekend* 😂

[@nuage9538]

Yeah I was gonna say that. My dad would literally raise snails in a box (“petits gris”, the most common bread) because it was a cheap source of protein for summer grilling parties with the whole family. Always hated the texture but to be fair, with a good herb butter, it tastes amazing.

[@GaienaSims]

ça dépend aussi de ta région, en Franche-Comté, les escargots c'est Fancy. T'en manges que pendant les fêtes et peu d'entre nous en mange vraiment en dehors de la Bourgogne. C'est pas populaire à l'heure actuel. Idem pour les cuisses de grenouilles. C'est des plats que l'on va manger exceptionnellement. Dans la majorité de la population. Tu peux pas mettre les escargots ou les cuisses de grenouille au même rang que la saucisse de Morteau par exemple. A mon sens en tous cas.

[@ZZZZordan]

@@GaienaSims Je trouve pas la comparaison avec les cuisses de grenouilles pertinente Quasi tous les "petits restaurants" vont proposer des escargots et tu peux très facilement en trouver au rayon surgelés (et c'est simple à préparer) Perso je viens pas du tout de Bourgogne et c'est pas rare de voir des escargots sans raison exceptionnelle, alors que j'ai quasi jamais vu de cuisse de grenouille ailleurs que dans des restaurants qui commencent à couter un peu cher ou des restaurants dont c'est vraiment la spécialité Mais sans parler de rareté, c'est vraiment pas si cher que ça en France, c'est au pire "moyen" mais clairement pas fancy

[@marieadriansen2925]

Hello, I'm French. You shouldn't believe the stereotypes about French cuisine. We eat few snails, it's only during festive meals and not always. I've only eaten it 2 times in my life. Our daily food is simple and I think you would like

[@sherlysponytail3421]

C'est hilarant les américains qui sont persuadés que notre menu consiste entièrement de croissant, cuisses de grenouilles et escargots XD

[@mathisperret3056]

Comme les italiens et leurs pizza😂​@@sherlysponytail3421

[@macdeath69]

on en trouve des surgelés partout, si tu n'en manges pas souvent c'est entièrement de ta faute car c'est en fait un produit facile à intégrer... tu peux en faire des gratinés de ravioles de Romans, ou des "pizzas" (base crême/tomate, aubergines, courgette, oignons...) ou avec des pâtes fraiches... Les escagots en boite "natures" sont aussi parfait comme "viande" sauté avec un peu de beurre et d'ail et intégrés dans une poëlée de légumes.

[@sherlysponytail3421]

Attend qu'ils apprennent qu'on a aussi des McDo en France

[@jhfbanonymep7559]

​@@sherlysponytail3421ils ne seront pas dépaysé xD

[@Raoul_Volfoni]

In fewer words : you take a TGV train in whatever direction from Paris and you can find excellent food, cheese, wines and landscape. They all differs except one constant : the baguette.

[@JFrancois76600]

It was the continental France. There are too la Guyane, la Nouvelle Calédonie, Tahiti, Guadeloupe, Martinique, la Réunion.....

[@a.gachette5019]

Je suis d'accord. On est français bien au delà des frontières métropolitaines. On a tendance à l'oublier. ♥️

[@BzhToine]

And the capital of surfing is Teahupo'o in Tahiti since the gold medal of Kauli Vaast during the olympics ande maybe even before.

[@domitiusafer]

@@a.gachette5019 Correct, France is not limited to the European continent (metropolitan France) but France has many so-called overseas territories around the world, so that the sun never sets on its territory. France ranks first or second in the world maritime domain, according to estimates, with that of the United States. Its longest land border (800 km) is with Brazil due to French Guiana and its longest sea border is with the"Australia because of the Terre-Adélie in the Antarctic.Thus, France also has a land border with European states with which it has no border in Europe as the island of Saint Martin in the West Indies that it shares with the Netherlands . The French maritime domain in the pacific with the islands of Tahiti, Bora Bora alone represents the area of the entire European continent , so that France in global area with its overseas territories is the 5th country in the world. A considerable asset because the French seas and oceans are full of rare metals and French nuclear submarines (France is the third country in number of nuclear heads after Russia and the United States, thus having multiple bases scattered around the world) The inhabitants of French overseas territories have been French for longer than the territories of metropolitan France, including the islands of Guadeloupe and Martinique in the Caribbean, French since 1635 are thus French before many regions of metropolitan France such as Alsace in 1683, Corsica in 1768, Savoie and Nice in 1861.

[@fabriceaxisa]

TRue, however from Paris it is quite far. I guess the video was about what to do not so far from paris, but not paris. Personally I will never be able to go the Tahiti or new caledonia

[@lapolicedelapensee7047]

La France a aussi le 2ème plus grand territoire maritime au monde.... après les USA. Soit environ 10,2 millions de km² d'océan...

[@Camuska]

As an alsatian, hearing Tarte Flambée is like Pizza makes me want to punch a tree XD Its absolutely not a pizza and its far superior. It is THE taste of home from me

[@cedrickerval2731]

it's not superior it's simply different, it's alsacian name also used in france is flamenkuche

[@clinteastwood5020]

Si si, c'est exactement comme une pizza, mais fine et avec des lardons et de la crème fraiche

[@Camuska]

@@cedrickerval2731 I'm alsatian. C'est le nom officiel et pour les touristes, mais ya pas un alsacien de 7 a 77 ans qui dit ça. C'est littéralement un excellent moyen de voir un vrai alsacien, il ne dira PAS flamenkuche.

[@Camuska]

@@clinteastwood5020 Donc absolument pas pareil : pas la même pate, pas les mêmes ingrédients XD

[@macdeath69]

marrant normalement ça devrait faire hurler les Italiens qu'on compare la Flamenkuche à une pizza... ils sont tellement puristes avec leur cuisine... mais bon si on veut vraiment comparer, la Choucroute c'est un peu comme les Pasta Carbonara, du coup...

[@Jmichel4169]

Broceliande is the forest where Arthur is supposed to have meet Morgana for the first time is in Bretagne French cuisine is not so fancy, Bourguignon or Blanquette or Cassoulet and so many others are what we call here "Gran'Ma Cook" I'm a simple worker but my mum done those dish all my youth time... And I done it too now...

[@Searover749]

England was called Bretagne during the middle age, and Brittany was called Armorique ! Quite confusing for english speakers, but nowadays Bretagne is only continental, and (great) Britain is the island including Wales , England, and Scotland.

[@MOPZcinema]

​@@Searover749 We still use it sometimes. A French department is called Côtes-d'Armor (a contraption of Armorique). Or, in geography we call it "Massif Armoricain" (Armorican Massif). I honestly don't know why we switched to Bretagne ^^'

[@guiluxfantastic]

and Merlin meet la fée Viviane ( the lady of the lake) in the same forest, Broceliande

[@Nerivan-911]

the real Arthurian Myth has nothing to do with brittany, just another thing they try to steal...

[@madelolz]

Like escargot and frogs legs were meal of poor people living on the wetland (marais).

[@Alangrog13]

How the american wife skipped Lorraine region when presenting Grand-Est made me so sad, such emotional region for french people with Verdun battlefield and memorial. Always in my heart ☨

[@LA-ji5oj]

Right? It's such an important part! And Art Nouveau is from there, so many known food... I guess they don't think Americans would be interested? Meh

[@inesgourzi6947]

I'm from Lorraine and was waiting for it 😂

[@MapsCharts]

Rpz la Lorraine ❤

[@declissonolivier9376]

@@inesgourzi6947 Éviter Nancy, sa Place Stanislas, etc... Est un crime de lèse majesté... Je suis breton, avec cependant une de mes grand-mère Lorraine (Mirecourt)... La ville les luthiers... Les mirabelles (et sa liqueur),... J'adhère à vos propos...

[@gryfenfen]

As a french, i like how you don’t judge and just reacting to new things ! Good vidéo 👍

[@rubenvanpraagh8791]

Not all French food is fancy. Boeuf bourguignon* is just a French meat stew and it isn't fancy just because it's got a French name. If you like meat, it is a wonderful main. The bistro is the French version of pub grub and snack bars and you can find delicious, uncomplicated meals there. *Earlier, I wrote "bourguignonne". That is not correct, thanks to those who pointed it out! #mercibien

[@crowblank1]

Still happy that they didn't say that in France we eat flowers😁. However, the artichoke with "vinaigrette" is excellent. The so-called poor man's dish.

[@lapolicedelapensee7047]

Le bœuf bourguignon... l'un de mes plats préférés.😍 PS : peut-être parce que je suis bourguignon. 😅

[@Elwene2fr]

@@lapolicedelapensee7047 C'est pas bourguignon le boeuf bourguignon. Ca a été inventé à Paris.

[@bilp_bloup_bot]

@@Elwene2fr c'est une adaptation de la goulash hongroise.

[@dokhiapso5079]

Je crois bien que chaque pays a sa propre recette de ragoût de boeuf 😁 ... Et le gulasch aussi ! (désolée, chez moi on dit "le", je ne suis jamais arrivée à dire "la") Celui de ma grand-mère allemande ne ressemblait pas à celui de Hongrie ... Et en Autriche, dans les régions proche de l'Europe de l'est, c'est une soupe...

[@Bouzhe]

France is very diverse in climate, food, landscape, architecture. The video only scratches the surface and many amazing places were left out (especially inland: Vosges and Lorraine, Périgord, Limousin, French catalunya, Provence's Alps, most of the pyrenees), and that's not taking into account the overseas territories which are a different world on their own (amazon rainforest, Caribbeans, Reunion and its very active volcano in the Indian ocean etc)

[@romaingillet2526]

and the jura....

[@ado6017]

Saint-Pierre et Miquelon. Et n'oublions pas nos compatriotes,les manchots de la terre Adélie 😜.

[@chevriergerome]

Le Jura est la gastronomie ainsi que son or jaune « le vin jaune « Les seuls vin blanc au monde qui ce garde pendant plusieurs siècles et qui ce c’vendent a plus de 100000 euros la bouteille !

[@ado6017]

@@chevriergerome Le Jura qui a donné son nom à la période des dinosaures,le Jurassic.

[@micade2518]

Charlie, cheese burger is NOT "normal food"! But what you see as "fancy" IS normal FOOD, not crap! You can find these dishes served anywhere in France, at reasonable prices, not just in Michelin starred restaurants where the ordinary people don't eat everyday ... and sometimes never in their lives. Take a look at this, for example, an Italian (Italy too has some of the best food in the world) posted this video: "My FIRST TIME Having French Food in PARIS! Magret de Canard, Coq au Vin, Cassoulet and MORE!" - Nollat Food Vibes Bon appétit !

[@Sindor33]

Thank you! I was about to write that.

[@franciscouderq1100]

Indeed

[@LAGOZZZ]

Haha, j'ai eu immédiatement envie de réagir moi aussi 😅

[@freeju4929]

Pareil, je suis tellement triste pour lui qu’il considère un burger comme de la nourriture normale 😢 Mais on ne mange pas d’escargots ou d’huîtres à longueur de journée non plus 😂

[@justhouz]

I was going to say the same thing about cheese burgers. We, french don't eat "escargots" (snails) on a daily basis. There is so much more to discover about french cuisine. Everyday dishes can be delicious without being that much "exotic.". ;-)

[@daviddolby1289]

About the fancy stuff, especially the snails, it's something people used to prepare themself (did it with my grand ma). It takes hours to prepare (on several days), from "harvest" to degustation, very fastidious, lot of slime.

[@johnjozefjacob]

Now they arrive ready-made, directly imported from faraway lands. Even worse, they import giant snails that they cut into small pieces to stuff empty shells.

[@testman9541]

18:30 Actually wine are usual still. The two fermentation (alcoolic and malolac tic) produce a still beverage. Dom Perignon seen that adding a liquor (liqueur de tirage) made of still wine, sugar and yeast, triggers a third fermentation that add bubble to the beverage. But to work the beverage has to be slowly swirled for months inside the caped bottle and at the end unbottled upside done quickly to get the residue out 🎉 The process is called champagnisation

[@johannliebert2742]

Ça fait plaisir de voir notre pays présenté comme ça à l'étranger ! Ça rappelle à quel point il est beau ! 🇫🇷🇫🇷🇫🇷

[@bigood-e3t]

beau beau ..... non ,il y a 40 ans oui ,aujourd'hui c'est l'afrique . sale ,dangereux pour les blanc et j en passe ,Etrange rester chez vous ou visiter un autre pays que mon pays que j aime ( L'europe c'est l afrique )

[@XanagiHunag]

I am living in the Auvergne region. It is a volcanic area, as in "all the surrounding mountains are in fact dormant volcanoes". There's about 80 volcanoes in the Chaîne des Puys. The cathedral you can see in the small clip in Clermont-Ferrand is made of volcanic stone. The volcanoes are all dormant and heavily monitored. If you ever plan to visit the medieval city of Carcassonne, I can only recommend to do so in late May/June, or in September. That way, you get the good weather and avoid the huge touristic rush of the summer. It is one of the best conserved medieval fortified city in France, that dates back to several centuries. The city was born from a 6th century BC roman fortified town. Overall, the difference you can see between the towns in Northern part of France and the ones in the Southern part of France is not because of "medieval" or not, not because "German" or not. It's because for a very long time, both halves spoke different languages, from different families. The "langues d'oïl" (in the north, gave us the modern French) vs "langues d'oc" (grouped under the generic name Occitan nowadays). Both cultures were different for a long time (although linked by their common king and such things), and it shows in the traditional houses. Northern half is more likely to have red brick houses or houses like the ones shown for the Alsace or Normandy regions. Southern half will have more stone blocks houses.

[@crowblank1]

"The city was born from a 6th century BC roman fortified town." I would like to correct this small error. Carcassonne became Roman in the 2nd century BC (118 BC). But the city is built on an old Celtic fortified place (oppidum) dating from the 6th century BC. 😉

[@_asphobelle6887]

Yes, the latest a volcano was active in Auvergne is about 7000 years ago, which seems a lot for us but it's nothing on a geological scale, and recent enough to have been experienced by humans living there. All it would take is for a new hot spot to form in the mantle which is very close underneath, and new volcanoes could appear anywhere in the region.

[@crowblank1]

@@_asphobelle6887 Don't talk about misfortune, I live on one of these volcanoes (Last eruption 750,000 years), the last of the terrestrial chain, on the edge of the Mediterranean Sea 😊.

[@niaraa8378]

coucou de volvic compatriote! having pure source water on tap is cool ! but you have to live on top of a volcano ...dead for sure (copping)

[@_asphobelle6887]

@@crowblank1 The thing is, if a new hot spot happens it won't necessarily be under an old volcano, it could just as likely create a new one. So, you're not more at risk than anyone living anywhere in the region. Not really reassuring, I'm afraid, but... Also, there are risks everywhere. (I live in the Alps, there are risks of earthquakes, landslides and floods here, not great either)

[@thibaudgonzalez3273]

2:51 This old cathedral is actually made of volcanic rocks. That's the reason of its black color.

[@leseize26]

France is a gift from the sky

[@Sallorin]

@aventureraclettewhy was ?

[@Itsukazutrap]

​@@Sallorin because cities are becoming ugly, dirty,... People don't take care of it, and due to the fast increase in population, there isn't enough place in the main cities where people go to. So mayors can't really do much, public services neither...

[@pacochbr3684]

not anymore my friend

[@romain5706]

@@Sallorinmuslims invasion

[@Sallorin]

@@Itsukazutrap What you say is just not true. Cities population don't increase , exept some few and this is the one who grow that have the best care. Like monpellier Toulouse, Bordeaux or Lyon. The cities are not ulgy and dirty exept maybe Paris.

[@Bertrand146]

Thank you Charlie for taking the time to share your interest for France. Love from Saint-Malo!

[@francoiscanet3425]

Hello CHARLIE, I'm French and i've been working in Eonology, here is a simplified explanation about Champagnes at 18:38 : So yeah, Champagne is a sparkling wine and is made from flat wine. A 1st fermentation is done in barrel, just like for making flat wine, then a 2nd fermentation is done in bottle and that phase produces CO2 in the bottle, that gives the sparkling. There are 2 main ways : traditional = adding sugar & yeast for 2nd fermentation ancestral = no adds, natural fermentation by specific wines selection Champagne is the most known but not the oldest ; Crémant is concidered as the 1st sparkling wine of the world (see 'Blanquette du Limoux').

[@CROM-on1bz]

Oh my god cheeseburger considered normal food. It's terrifying.😶

[@Briselance]

It depends what's one's standard of quality for cheeseburgers.

[@CROM-on1bz]

@@Briselance Graisses saturées, gras en tout genre, pain fabriqué avec des OGM? es tu certain que le terme "qualité" puisse être employé?

[@GabrielBarre-pt3bv]

burger is normal food, literally everyone eats burgers frequently, including in france, its cheap and tasty, perfect for young people

[@Minakuchan]

@@GabrielBarre-pt3bv Ne prends pas ton cas pour une généralité, tout le monde ne mange pas régulière des cheeseburger

[@CROM-on1bz]

@@GabrielBarre-pt3bv Merci de ne pas mettre cette génération dégénérée en perspective. C'est cher, dépourvu d'un minimum de nutriments, plein de graisses diverses et variées et de sauces à base d'huile de palmes et d'autres ingrédients glamours. Un putain de jambon beurre est mille fois plus nutritif et sain.

[@sherlysponytail3421]

"The famous French crêpes, or galettes as they call it there" *proceeds to show something that isn't a galette in any way shape or form*

[@MrPolisse]

yeah he said crepe first so this is a crepe. glad i could help

[@mishkatrc]

"as they call it there"

[@simonverbois9509]

If you ask for a crepe in Brittany/Normandy you will have a dessert, the buckwheat galette is prepared differently and is dedicated to savory preparations

[@Georgio1415]

Je suis Breton, je suis complètement d’accord. La Crêpe et la Galette ne sont pas la même chose 😡😤

[@sherlysponytail3421]

D'apres mes recherches, la crêpe au froment est en fait une modernisation de la galette de sarrasin qui apparaît en Bretagne des le 13e siècle (la farine de sarrasin ayant été rapportée des croisades en Asie Mineure, bien avant l'introduction de la farine blanche en France). Conclusion: bénis soient les bretons

[@dapoun7228]

7:06 I almost had a heart attack when she talked about Ricard from....Dijon!!! Please at least look what is written on the bottle: Pastis of MARSEILLE !

[@baroodemos]

idem 🤣

[@superpieton]

La recette est de Marseille, l'usine que le produit est à Dijon... et la Bourgogne produit aussi du pastis depuis très longtemps.

[@baroodemos]

@@superpieton oui comme beaucoup d'autres produits mais quand on parle du "terroir" d'une régions on parle de ces créations et non sa production, sinon en Normandie on a Ferrero... Alors que c'est italien de base.

[@dapoun7228]

@@superpieton Ah,et quelles sont vos sources pour une telle énormité? Aucune bien évidemment. Aussi je vous prie de consulter ce PDF édité par la société Pernod-Ricard elle-même. En page 8,sur la carte des sites de production,vous constaterez que: 1: Le Ricard est bien produit à Marseille 2: Il y a 2 autres usines de Ricard en France,une à Lille et une vers Perpignan. 3: Il n'y a aucun site de production de Ricard ou d'aucune autre marque du groupe,ni à Dijon ni dans toute la région Bourgogne Franche-Comté. En résumé,entre le Pastis bourguignon,la truffe du Val de Loire et la bouillabaisse corse,la Provence s'est un petit peu fait dépouiller de ses trésors les plus précieux. C'est pas très grave mais quand même ça escagasse ;)

[@renatodomergue3996]

It is the Pernod that was made in Bourgogne, Pernod bought by Ricard. There is also the Duval , the Casanis, the Janot. C'est le Pernod qui était d'origine de Bourgogne, Pernod a été racheté par Ricard. Il y a aussi le pastis Duval, le Casanis, le Janot, ...

[@ardosims]

Thank you so much for showing a real interest for France! My family is all over the country and I can say that every region feels like its own little country, with its food habits, architecture and lifestyle. I'm from Haute-Savoie myself, and it looks like what you could imagine for Switzerland: turquoise lakes, wooden chalets on moutains that are snowy 9 months / year and cows in your neighbor's backyard. Bonus facts: The City in 2:48 with the black cathedral is Clermont-Ferrand, it's called the black city and it shows: a lot of buildings there are black. The lakes you see at 8:01 are for salt production and can be light to hot pink sometimes. There's also canyons in France. I know two: "Canyon du Diable" and "Canyon Provencal" We grow rice in France, in the Camargue region The architecture style you can see in Dijon, Strasbourg and Colmar (15:36) is called Tudor There's a medieval village in the middle of the Country made of bright red cobblestone, and it's called Callonges-la-Rouge.

[@eppie-glow]

For your knowledge, flamenkuche (also called tarte flambée) is a pizza dough on which crème fraiche/sour cream (white sauce) is spread. Then we add lardons on top (which is not bacon but just almost taste like it) and finally some people put candied onions (sweet and salty). We put this in the oven and it's a treat. As someone who is a very big fan of all varieties of pizza, the Flamenkuche surpasses all of them without exception.

[@gruinja8885]

31:42 This is a place where salt is collected from the sea : "Marais salants".

[@khadijajenaouni8669]

Oui c'est vrai du sel à perte de vue magnifique 😊❤

[@alexandredayot2037]

Old volcanic region, not much active today.. French cuisine is based on mother recipes, in fact some big french chef re-creat this recipes and perfom them. But at the end, they're from the soul of grand mothers grand mothers french

[@ceemer6935]

issou

[@alexandredayot2037]

@@ceemer6935 hehe

[@LoMulticard]

​@@alexandredayot2037in fact there is some active volcanos, but in overseas areas like Caribbean islands or la Réunion

[@Dibipable]

Marseille, Nice, Les landes, l’Auvergne etc are also Occitanie ! Macron gouvernement have change the french regions ! 🤬 And there are also french regions in Africa (La Réunion; Mayotte), in America (French Antilles (Guadeloupe; Martinique); Guyane), in Polynésie… 🤦🏻‍♂️…

[@DomDom-tw5jk]

What is great in France, is that the best treasures are located in hidden areas you never ear about in media (and especially on youtube) : Places like Cantal area for instance... You need a whole life to explore France and discover your treasures

[@Enialem]

Oui le Cantal !! Même en France, il n'y a pas grand monde qui connaît, à part le fromage. C'était quand même le plus grand volcan d'Europe me semble-t-il.

[@DomDom-tw5jk]

@@Enialem Oui tout-à-fait, et c'est la possibilité de faire des ballades où il n'y a que des fleurs, des vaches, le calme et une vue panoramique à 50 km autour... Sans parler des villages pittoresques dans leur jus, de la cuisine ultra généreuse, des tarifs tout doux, etc etc...

[@Enialem]

@@DomDom-tw5jk Oui et on a quand même les plus belles vaches, un festival international de théâtre de rue, et une station de ski, certes petites, mais chouette pour grandir là-bas...

[@DomDom-tw5jk]

@@Enialem C'est clair, le Cantal c'est le plus beau coin de France, je n'ai pas eu la chance d'y grandir, mais j'y vais dès que je peux...

[@122501lya]

ou l'Ain ou le Limousin, mais chuuuut ça fait moins de personne l'été ;)

[@reezaku461]

Hi ! I come from France and I really appreciate the fact that you are interested in regions other than Paris because there is so much more to discover than Paris good video +1 subscriber

[@opalepeack]

2:47 he's talking about La chaîne des puys, which is about 100 unactive volcans, which contains Lemptégie, that actually is TWO volcans where you can observe their volcanic chimneys, the only ones out of the ground in the whole Europe, you can visit it by a little train or even walk (with a ticket of course), but there's also Le puy de dôme which is very high (and cold by the morning) and with an exptional nature, well there's lots to see as you can guess (there's actually even more things like, for foodies like me, l'aligot which is eaten really hot and delicious, and there are even competitions about the longest aligot string) Here r some words from a Francilienne who loves this region named Auvergne Ps: srry abt the long text ^^'

[@fougew7970]

It's really interesting to see things that we, french people, knows all about, through the eyes of a stranger. It gives perspectives. Thank you.

[@janeflannery8757]

that would be "foreigner", not "stranger". Look it up my dear, there is a subtle difference. These words are what we call "false friends". good job though, it's a life-time endeavor.

[@CoteVolet]

Do not forget extrametropolitan France : 2 millions of people living overseas ... Tahiti, Bora Bora, new caldonia, Reunion, antarctic regions ...

[@Briselance]

True, true. And you can find some nice nuggets of foods there.

[@DenshinIshin]

Nobody lives in antarctica, maybe a handful of scientists for a bit. But if you want to talk about oversea, the largest place is still French Guiana, and you also forgot the French Antilles (Guadeloupe and Martinique) in the Caribbean sea.

[@CoteVolet]

@@DenshinIshin J forget nothing ; j live in france and go in holidays sometimes in depatement d'oute mer : martinique

[@orctrihar]

They are their own country for me !

[@EmiledeWeerd]

Yeah in medieval castles you could find mâchicoulis to throw stuff down on assaillants. However on those more modern castles (from Renaissance times) there was no war and defense purposes anymore, so they look like the real thing but there are only decoration (most of the time).

[@JFrancois76600]

Les fortification du 17e siecle furent conçus par VAUBAN.

[@EmiledeWeerd]

@@JFrancois76600 yes your are right, but not for those aforementioned Renaissance castles right?

[@olivierferfache5346]

Bonjour. Des châteaux ont été bâtis à la Renaissance bien sûr mais nombre de châteaux dits Renaissance sont des places fortes médiévales qui ont été modifiées au fil du temps (plus de lumière, plus de confort...) non pas parce qu'il n'y avait plus de guerre (les guerres n'ont jamais cessé) mais parce que la façon de guerroyer avait changé avec l'apparition de la poudre à canon et des armes à feu. Les éléments défensifs comme les mâchicoulis ou le pont-levis ont perdu leur utilité, ont été conservés et sont devenus des éléments décoratifs. :)

[@Enialem]

C'est exactement ce que je voulais ajouter. Les châteaux français de la Renaissance ont cette particularité de reprendre les codes des châteaux médiévaux, mais sans être réellement défensifs. Je parle de ceux qui ont été construits à cette période et non modifiés. (c'est une généralité, bien sûr c'est plus compliqué que ça)

[@evagaile]

I think the one on this vidéo id the Château de l'Islette where the original owner who built the Château got his inspiration from Azay-Le-Rideau but added the machicoulis to stress the fact that, contrary to the merchant/banking family which commissioned Azay, he was a descendant of an old medieval noble family. So it was pretty much a political statement.

[@clementdedadelsen4065]

The main difference between fermented wines and those produced using the "méthode champenoise" (Champagne method) lies in the fermentation process and the type of wine produced. 1) Fermented wines (still wines): All wines undergo alcoholic fermentation. This process converts the sugar from the grapes into alcohol through the action of yeast. It can take place in tanks, oak barrels, or other containers, depending on the style of the wine. These wines are typically the result of this single fermentation. They can be red, white, or rosé.are non-effervescent (no bubbles) and can be dry, semi-dry, or sweet, depending on the residual sugar left after fermentation. 2) Méthode champenoise (or traditional method): The méthode champenoise, used primarily for Champagne, involves two fermentations: Like a still wine, it occurs in tanks or barrels, producing a base wine (non-sparkling). he base wine is bottled with a "liqueur de tirage" (a mixture of sugar and yeast), which triggers a second fermentation in the bottle. This process produces carbon dioxide, which remains trapped, forming bubbles. This secondary fermentation in the bottle is what gives Champagne and other sparkling wines their effervescence. After several months of aging on the lees (the dead yeast cells), the bottles are "riddled" to move the lees into the neck, then "disgorged" (the sediment is removed) before adding a dosage, which adjusts the sugar level. Wines produced by this method are sparkling, such as Champagne, Crémants, and some other sparkling wines made outside the Champagne region. In summary, the méthode champenoise is a sparkling wine-making technique involving bottle fermentation, while traditionally fermented wines undergo only one fermentation in tanks or barrels and are non-effervescent.

[@miriuchiha7758]

Hello everyone, A Frenchie here ! I live 30 min from Paris and it's the complete countryide here and everyone is always so surprised ( yes even French people ) to see it's so wild around here

[@cfalguiere]

It is weird for French people because these are administrative regions. Food and lifestyle are more defined by geography. For instance the mountain area between auvergne, aquitaine and occitanie more or less share the same culture. The southern part whether it is Occitanie or Provence was mostly settled by Romans and has been influenced by commerce routes for centuries. While Nice in Provence was italian until1860 and has a very different culture.

[@romain6275]

l'Italie n'existait pas...

[@cfalguiere]

@@romain6275 Does Etat de Savoie and Royaume de Sardaigne make sense for most people? Nice was a disputed territory, but for the most part it was out the Comté de Provence or France, and attached to realms that are now Switzerland or Italy.

[@guilleminbruno7898]

Ces régions administratives (avant la dernière réforme sur les régions) sont elles-mêmes définies par la géographie. Les subdivisions que l'on appelle "département" sont calquées sur les provinces gauloises d'avant JC et leur chef-lieu correspondent aux centres urbains des provinces gauloises. Ces provinces ont ensuite été reprises par le clergé pour créer les diocèses et leurs évêchés et seulement sous la République, ont été converties en département. C'est du rapide mais c'est parfaitement documenté et on en retrouve des éléments dans La Guerre des Gaules de Jules César

[@Tenvalmestr]

As a Breton, I can say a few things about Arthur and the culture of Brittany (Bretagne in french, Breizh in Breton), and a bit more aboutmy region. First, Welsh and Bretons used to be the same group of people, even if nationality back then didn't exist (I'm talking about the Roman Empire time, so it was more like a mosaic of kingdoms). Basically, Welsh and Bretons are latinized Celts, and our languages shares a lot and can be understood (intercomprehensible ?) to some point. English and French are way more closer each other than they are with the Welsh and Breton traditional culture. For Arthur, it's really hard, because it's a bit of mythology, a bit of propaganda (really), and a tiny bit of history. Basically, Arthur didn't exist as we know him (obviously), but it's unclear if he refers to a real person. If he does, the most probable person would be a roman general in the region at the time of the collapse of the Western Roman Empire (so basically a very long time range, and a lot of potential candidates !) It was used a lot in medieval times by multiple dynasty, espescially in England, to justify a claim over some territories. If I remember correctly, the Plantagenets (kings of England and lords of almost a third of french territories) used this myth a lot. So that's why it becomes a bit messy to know who was Arthur and when he lived, what were his territories, and so on... A forest in Brittany (Forêt de Paimpont) is associated with the Brocéliande Forest, and there are some sightseeing tours to explore it, athough I never tested it. There are a lot of myths and legends specific to Brittany, like the koriganed (some sort of imps), or the Ankou (the servant of Death). When I was a kid, there was people who got the job of "compteur" (some sort of professional fairy tales teller) who told me those stories. I don't know if it still exists, and if you can find one in english. But if you can find one, and have children, I really think it could be a good idea. If you plan to go to Brittany, you should know that the most popular spots are often crowded in summer, we got a lot of tourists. If you would like a place where you can still speak in english, I would say that St Malo is probably the better place (a lot of history, an old and pretty city, nice landscapes, ...). We also have a two weeks festival about Celtic culture in Lorient (Festival Interceltique de Lorient) where you can find other Celtic nations people. Many places to hike, sunbath (always check the weather before though) swim, ... The inner lands are probably less touristics, to be fair. When it comes to food (and beverage), you should try the "Kig ha Farz" too, Crepes, Cider, Chouchen... We also have a tradition of biscuits, and we produce a lot of them. Also, almost every places in Brittany have their own specialty, so you could check out when you're making your itinerary beforehand. Brittany (espescially near the coastline) can be very windy and the weather can change multiple times in a single day. So be always aware of that when you plane to go in a place. We also have a really temperated climate, thanks to the ocean, so it is very rare that we have a really hot weather, or a cold one. And also, you may see a lot of bilingual signs on the road. It's always in french and Breton, just in case you wonder why. No need to learn Breton though, most of people don't speak it because France heavily tried (and almost succeed) to eradicate the language. If you go to Nantes and cities around it, you'll see a lot of Breton flags, because even if it's not in the administrative region, it used to be part of the Duchy of Brittany. I hope you'll have a nice time in my wonderfull homeland of Brittany. I would trade this place for nothing in the world !

[@michel9372]

Conteur... pas compteur.

[@annehugues29]

Conteur still exist near HUELGOAT

[@La-bibliothèque-d-aurora]

kaoc'h-ki du disait ma grand- mère. Aujourd'hui elle n'a plus toute sa tête et ne parle quasiment plus que le breton !

[@philoopsfzl9944]

Brocéliande est a cheval sur le pays Gallo et la Bretagne.

[@pscm9447]

I might be biased as a French-Canadian, but I've seen many countries in my life and still, it's hard for me not to think that France is the most beautiful one. Because like this video shows, its regions are very diverse in climate and styles, but also, it's nonetheless surprisingly "standardized" as a whole (result of the Renaissance and the enlightenment republican ideals), with a very classic, white/beige and "modest" architectural style that makes it look so clean and peaceful. Btw, that's a great video ; they know their stuff and their food recommendations for each region are top-notch... I'm hungry now.

[@TheTeccala]

Thanks for the nice word ! Relatively speaking France is quite a small country honestly, but it still surprises me how our regions/county/towns have their own vibe. Love it :)

[@pscm9447]

@@TheTeccala Well, from where I come from, vast expenses of land doesn't equal a lot of variety anyway ahaha.... apart from different kinds of pine trees, lichens, and level of cold I guess... That's why I have to come back to the motherland from time to time, mon cousin! Apart from the historic link between Québec and France, I actually still bear the ring of a family that once had a castle near Langeais. So I kinda feel at home in France even though I'm a full-blown north-american ahah... Anyway, she really is a beauty, that's for sure.

[@JustMe-zw5jj]

For me it will always Be Italy

[@Misterjingle]

@@JustMe-zw5jj Both places are diverse and beautiful

[@joejoe5635]

Reviens parmi nous, sur les terres de tes ancêtres.

[@flocon1734]

From France Champagne bubbles are caused by champagnization. When grape sugars and yeast ferment, they transform into alcohol by releasing carbon dioxide, trapped in the bottle. The bubbles form in the glasses when the gas meets the mini impurities in the glass then rises to the surface. The flammenkuche is easy to make. Just some flattened dough, a mixture of thick sour cream and white cheese, bacon, onion, salt, pepper, nutmeg and that's it. a short cooking time in a very hot oven and above all no cheese at all. It doesn't taste at all as pizza. As good but different At 29:06, salt marshes (there are some in the US near San Francisco and probably elsewhere). salt workers create ponds in the marshes by pushing back the soil to make paths. With valves, the entry of seawater is controlled into the channels. With sun and wind, the water evaporates: sea salt is then harvested. Grayish for the rawest, whiter and purest for the fleur de sel on top. There are some salt marshes all along the french coast from Britanny to the south and along the Mediterranée see in Camargue and in somes isles too, as isle of Ré. Funny tradition, in the past in Ré, the baskets of salt were carried by donkeys, protected from marsh insects (flies ans mosquitos) by cloth leggings. Even though donkeys don't work nowadays, the donkeys in panties are still there for tourism France food has its original reputation with snails, frogs, eels and so on but in fact daily food is less original. Those products are rather expensive and now difficult to find (frogs are now mostly imported, as eels). We eat them mostly for celebrations or to test during vacations/travels. We still eat our traditionnal recipes from Choucroute in Alsace to Cassoulet in the south, boeuf bourguignon in the east to Mouclade or crêpes in the west, not everyday though and we have now many food from all over the world in our plates : italian (pastas, pizzas), spain (paella...) north african (tajines pastries), oriental from greece to lebanon (lots of pastries), vietnamese, thaï, chinese... and of course american too (hamburger and so on) and mexican (chili...). South america, Australia, India, Scandinavia and east of Europe are less popular. We love our traditions, but experiment lots of new tastes.

[@RosannaPatruno]

Yes there are volcanique region but the volcano are inactive

[@erwanmarie8756]

"I'm a normal person I like cheeseburger" Whaaaaaaaaaaaaaat?

[@fredaves268]

😂

[@bilp_bloup_bot]

c'est trop bon les hamburgers, tout le monde aime ça en France aussi, soyons honnête

[@erwanmarie8756]

@@bilp_bloup_bot J'adore les hamburgers, les français adorent ça, mais je ne trouve pas "normal"de dire que tu les pefère aux escargots alors qu'apparemment tu n'y a jamais gouté...Cela combiné avec le fait qu'il prefère entendre le nom de nos régions dans sa langue maternelle me fait penser qu'on a pas affaire à l'aventurier du siècle, un petit peu bas du plafond if you ask me, cela mérite une petite crotte de nez gentillette...chuis vraiment un connard de frenchie xD

[@bilp_bloup_bot]

@@erwanmarie8756 les escargots ça a pas de gout :D c'est la sauce qui fait tout

[@sidobern4374]

@@bilp_bloup_bot J'ai horreur de ça. LOL. Et aucun de mes enfants et petits-enfants n'en mange. C'est de la malbouffe. Ce n'est pas si populaire que ça... Dans ma ville, ils font tous faillite les uns après les autres, ceux qui tentent d'en vendre.

[@jonathanratel3150]

Fire react man! 🔥28:58 it's salt harvest (fleur de sel !) from Guerande. What's cool with France is you can drive 50 miles and find totally different foods, landscapes and climate. Volcanos in Auvergne are inactive but you can still find active ones on Réunion island, still in France. 😂

[@Lostouille]

Ils ont pas présenté les dom tom 😭

[@aiglestef]

@@Lostouille Parce qu'ils n'y y sont pas allés, ils présentent seulement les régions qu'ils ont visités.

[@_asphobelle6887]

@@aiglestef Plus, c'est un peu difficile d'aller à La Réunion par le train 😉Mais vous pouvez toujours aller sur la vidéo d'origine leur suggérer, si ce n'est pas déjà fait.

[@superpieton]

@@first-dooblette6911 Encore un cønnard raciste d'extrême-droite avec des propos de dégénéré écrits dans un français totalement approximatif qui ne respecte ni la grammaire, ni la syntaxe ni l'orthographe de la langue du pays qu'il prétend défendre. Pathétique.

[@Emile97427]

@@first-dooblette6911 commence par apprendre le français avant de critiquer des régions dont tu ne connais rien. On ne dit plus DOM TOM depuis longtemps, mais DROM COM (DR = département et régions, C= collectivités, terme qui remplace Territoires). Je vis à La Réunion, qui est française depuis plus longtemps que la Savoie ou l'Alsace, d'où je viens. Les DROM COM donnent à La France le deuxième territoire maritime du monde, jouent un rôle géostratégique et géopolitique important. Et par-dessus tout, les habitants se sentent Français, au même titre que toi, tout en ayant gardé des spécificités culturelles propres, avec une cohabitation paisible des différentes communautés, en tout cas pour ce qui nous concerne ici. En fait, on s'en b... les couille de ton avis de beauf qui n'est jamais sorti de son quartier merd...que.

[@goodygraig]

I live in Brittany like all my ancestors. I speak our ancestral minority langage called "breton" which is close to the Cornic langage. Less than 200 000 people still speaks it. In Brittany, we also have the forest of Brocéliande with its Arthurians legends.

[@ImVez_]

Demat!

[@DuguesclinBZH]

Demat ! Tous mes ancêtres sont Bretons sans distinction. Je suis le premier à couper le lien avec une femme aux origines multiples et en vivant à Paris et... En Normandie. Je suis déçu de ne jamais avoir appris le Breton... Bien à toi camarade puriste :)

[@goodygraig]

@@ImVez_ Demat deoc'h! Mont a ra mat ganeoc'h?

[@bilp_bloup_bot]

@@DuguesclinBZH il est jamais trop tard. Je connais un breton qui a commencé à apprendre a 40 ans, aujourd'hui il est prof de breton en lycée. Il peut aller dans des bars où ça parle que breton, il est bilingue.

[@DuguesclinBZH]

@@bilp_bloup_bot Il reste des bars où ça parle Breton ? Eh bien 😊

[@eppie-glow]

28:59 This is salt marshes called in french "Marais salants". So basically this is where we get salt from the sea. Theses are located just on the coast near beaches and in them we let the sea water goes, and then with the sun, the wind... The water goes off and we can extract crystallized salt.

[@MrArthurdu84]

28:57 That called Marais Salant or Salt marshes. They are coastal areas where sea salt is harvested. In France, they are mainly found in regions like Brittany and Vendée. The process is simple: seawater is brought into large, flat ponds, called "œillets," and then left to evaporate under the sun and wind. Gradually, the salt crystallizes and forms a layer at the bottom of the ponds. The salt workers, called "sauniers," use rakes to collect the salt. There are two types of salt: coarse salt, which settles at the bottom, and "fleur de sel," a thin white layer that forms on the surface.

[@kucrapoc51]

14:26 this is not a video from Corsica, in this clip you can see the town of Polignano a Mare, a nice little town in Italy, I am French and I went there this year, but I have never gone to Corsica XD

[@kucrapoc51]

13:02 still Polignano a Mare

[@didiermeurgues4267]

Yes they made a confusion with the cliffs of Bonifacio in Corsica.

[@laurentgarcia9131]

yes, city described on the video was not a corsican one, but landscapes shown was on the largest part from Corsica, and the beauty of the island is definitly greater, must discover it on spring or better, in automn.

[@cranberrybe]

it's your channel, pause as much as you like :) what's remarkable about France is the diversity, the history, the architecture, the nature, the food and even people, accents and regional languages are all so different.

[@Thomas_Lafforgue]

Thank you for your kindness and open-mindedness! I really appreciate how you're not quick to judge certain specialties that might seem surprising in your culture. It’s great to see such curiosity and respect for different traditions!

[@malkelwhites]

I can imagine swiss reaction when they heard "Emmental is french" 😂

[@christianterraes8334]

Oui là il y a erreur..

[@talkith6380]

Just realizing something... There are several houses in France, still inhabited, witch are older than USA as a country 😂 just mindblowing 😆

[@Hyppolithe_dctn]

Just the cathedral of my city is 630 years older than the US as a country 😂

[@MichaEl-rh1kv]

The Auvergne is part of the European Cenozoic Rift System, which runs through Europe from South (Rhône Valley) to the North (Upper and Middle Rhine Valley). There are some volcanic regions around this rift, but the last eruptions were in the Auvergne and the Massif Central were about 8,000 years ago and in the Eifel about 13,000 years ago (but there is still activity beneath the caldera, which is now filled with Lake Laach - which name is a bit of a tautology, because "laach" is old German for "lake" ) and 11,000 years ago (Ulmener Maar). Chartreuse is a brand of La Grand Chartreuse, the head monastery of the Carthusian religious order (Chartreuse translates to Charterhouse, a style of monastery with separate, but very small and in most cases adjoining buildings for each friar), founded in 1084 by Bruno of Cologne and six fellows. Chartreuse is a herbal liqueur available in the traditional "green" version and a more mellow "yellow" version. While absinth is dominated by Artemisia absinthium (wormwood), anise and fennel, Chartreuse uses about 130 herbs and flowers (allegedly only 3 monks are allowed to know the complete recipe at any time). 15:20 The framework style of the half-timbered houses in Alsace is similar to southwestern Germany and to northern Switzerland; culturally it is the same region, belonging to the former duchy of Swabia (which was the kingdom of the Alemanni before conquered by the Franks and gave Germany its French name Allemagne resp. the Spanish name Alemania). Gruyère cheese is actually from the French speaking part of Switzerland bordering the Franche Comté (which belonged to the German kingdom in the Holy Roman Empire before the 30 Years' War). It were mostly chefs from the Alsace and the Lorraine who created the beginning of what we know now as French cuisine back in the 17th century. Fun fact: Escargots for the French market are produced in Burgundy, in the Swiss canton of Waadt and in the Swabian Jura region in Germany. 18:30 The carbonation of Champagne is achieved by early bottling and inducing a second fermentation within the bottle, which requires special storage and handling of the bottles - and also a special technique to remove the resulting yeast at the end of that fermentation without losing the "bubbles". In the US often any sparkling wine is called "Champagne". In France sparkling wines produced in the same way, but not in the region would be called "Crémant". In German those would be called "Sekt" (from Latin 'siccus'); in Spain it would be "Cava", while Italia has Prosecco frizzante (half-sparkling, in Germany "Perlwein" = beady wine) and Prosecco spumante (in Germany "Schaumwein" = sparkling wines produced not using the Champagne or Sekt methods).

[@PrimarchRoboleonFrenchyman]

The funny thing about Snail is that everyone thinks it's disguting but mussels, oysters and even "water insect" like shrimp ? Totally normal, amirite ? Somehow, people think it's gonna be soft and muddy as if we ate it raw, when it basically feels like chicken.

[@caroledsd1243]

the "white sauce" on the flammenkuche is only "crème fraiche" "sour cream". The square things at the end are called "marais salants" "salt marshes" it's where natural sea salt is made

[@Shirosagi]

Only normies (les français de l'intérieur) call the "tarte flambée" a "flammenkuche". And no sour cream on my oma's tarte flambée, cause if I say that to her, she's gonna hit my on the head with the plate and deprive me of dessert.

[@librepenseuse7376]

Un vidéo entière sur la France et la bouffe française sans parler du foie gras et du confit qu’on trouve dans le Sud-Ouest ? Vous êtes sérieux les gars ? 😂

[@Itsukazutrap]

​@@Shirosagi so normie even in Alsace I've found many places and people saying flammekueche

[@Shirosagi]

@@Itsukazutrap "Places"? Like, somewhere normies go to eat what they call "flammenkuche"? It's precisely for normies that restaurants calls it like that. Same thing for people: ask to someone what a "tarte flambée" is, very few people will answer correctly, except in alsace.

[@Eligriv_maitre_constructeur]

29:05 Salt bassins, sea water gets trapped in there. And when it evaporates, all the salt in conserved, ready to be collected

[@Pratt_]

28:59 this are "marais salants" (salt marches) this is where salt is harvest. During high tide those very shallow basins get filled with salt water, once done they close the sorte if sluice gate. After that they wait for the salt water to evaporate, once doneonly the last remains and they "harvest" it.

[@marcapouli7805]

Le fameux Ricard de bourgogne. Aussi bon que le chouchen niçois ou le gewurtz basque

[@bikesfrench8524]

😅😅😅😅

[@reynaldparisel3852]

Sans compter la Mirabelle de Bayonne, le Genièvre de Langres et le Kir des Pyrénées et le Champagne de... Normandie ^^

[@canicheenrage]

Honnêtement, le cidre savoyard vaut le détour, tout comme le calva béarnais.

[@Sayitlikitiz101]

L'audience anglophone va rien piger à ton sarcasme, dude! What a waste!

[@zorglub20770]

j'ai pas compris non plus. Mais ça doit être aussi bon que le Pastis de Roubaix

[@GabrielBarre-pt3bv]

i'm french and thank you for being interested in learning more about france, great reaction :)

[@RosieLPJ]

ouai je contente enfin ils commence a + intéresser a la France car a chaque Foix on me dit "mes tu viens paris" (en anglais car je parle beaucoup avec des americain anglais)haha non- comme si paris était la seul ville de france

[@sunaku5326]

@@RosieLPJ et en français ça donne quoi lol ?

[@Magemo7]

those 12 regions don't really make a lot of sense sometimes, like Auvergne-Rhone-Alpes is clearly 2 regions merged into one for administrative reasons; Nouvelle Aquitaine is also huge. The 16 regions of main-land France became only 7 in 2016. Natural carbonation in white wine is kind of a defect that you generally don't want. The sparkness of Champagne or other sparkling wine is obtained by forcing another fermentation that produces CO2 inside the wine. You can have flat white wine in Champagne but it will be called Côteaux Champennois because the wine needs to be sparkling to have the Champagne name. White wine never have tanins but they can be "dry" yes.

[@FrancoisDUFAU]

Bonjour ! At ~29:00, what you asked are « marais salants ». Very shallow ponds, where sea water is brought in through locks and ditches, let to evaporate and then the « saulniers » will harvest the seasalt.

[@FrenchieRomainB]

Pays de la Loire is also where, every 2nd or 3rd weekend of June, takes place the most epic endurance race... 24 Hours of Le Mans. Well, they only speak of Paris. But Ile-de-France isn't Paris. You arrive by Roissy or Orly airports but you can visit these cities as well. You can go to Versailles, Fontainebleau... Occitanie you can push to Rivesaltes or Villefranche-de-Conflent, Perpignan as well. To pronounce "Les", think about the Spanish 'Olé' and drop the O.

[@lazyshoggy]

About the fancy food : a lot of typical dishes are just what regular or even poor people ate at the time, that became later symbols of the country and were highlighted by fancy restaurants. If you look carefully you can see that a lot of these typical dishes are somewhat made of leftovers : some bits of various meats (usually not the best parts) and some various basic vegetables for the taste, with potatoes/beans/rice/etc to have more stuff to eat, and voilà ! My grandmother used to be a teacher around WWII. She told me once that the children in her class sometimes came from distant farms ; they didn't have time to go home and come back for lunch so they ate in the classroom. They often had foie gras because they were poor : their families couldn't afford cows and only had ducks in their farms.

[@adeleg4759]

About all the fanciness, you have to remember that the révolution is the Genesis of modern France. What is fancy food now was the poor's food then, lost bread, snails, stews.... And the châteaux's original owner were decapitated, most of them are state owned now. Most french people live very simply, it is a faux pas to show wealth

[@joe_karry]

Helping the poor and the weaks against the powerfuls.. that is actually France. Agreed bro. France is all about humanism and secularity

[@tarantellalarouge7632]

@@joe_karry yes ! in theory ! with our Macron presidency, the very wealthy (LVMH Bernard Arnault, François Pinaud, L'Oréal Bettencourt, etc...) are the real masters here and the new aristocracy (same in the whole world). Maybe we need a new revolution ????? our beautiful social system, free education, hospitals, etc, are being ruined by this government !

[@wigar4435]

​@@joe_karryferme ta geule bro, c'est devenue un sale pays de gauchiste

[@christianterraes8334]

Il y a plus de 40 000 châteaux.... Ça m'étonnerait que c est la plus part qui appartiennent à 'l état.

[@adeleg4759]

@@christianterraes8334 je suppose que ça dépend de ce qu'on appelle château haha ! Dans ceux de la vidéo il me semble qu'ils sont tous à l'état (Chambord, chantilly,...) si on inclus les maisons de maître des vignobles là effectivement c'est que du privé...

[@0rwr_197]

16:45 the white sauce is literally cream(crème fraîche) with yogurt (fromage blanc) .The flamenkusche is really easy to make you could make one in less than 15min !

[@lindam.1058]

French here! It is so refreshing to see an American being genuinely curious about everything! Fancy French cuisine is mostly for tourists. We love pizzas, pasta, couscous, steak frites, salade and also kebabs!

[@francoispollin737]

Hello, at 29:06 it’s a local and traditionnal salt exploitation, the guy lets the sea come in, once the water is evaporated, you can collect it. It’s one of the best salt in world, particulary in Vendée at Noirmoutier. The best part of the salt is named “fleur de sel” (salt flower), you can find it in all best kitchens in France.

[@fredpatin8177]

I often eat snails without thinking that i am a "very spécial person" Forget all your prejudiced ideas and enjoy, if you wish..✌️

[@Natsukashii1111]

Yeah it's kinda easy to make most French food, it's just that exported restaurant are very high class so foreigners think it's also high class for French ppl

[@romainbelmon4362]

I've already eaten a 20$ galette saucisse in the Philippines!! So fancy 😂😂

[@fredpatin8177]

@@romainbelmon4362 fancy means expensive and not worth sometimes.. Galette saucisses is not fancy, and i can cook a wonderful galette for less than 4 usd..😉✌️

[@skyzoDBois]

The legendary forest of Brocéliande is in Brittany (the forest of Merlin )

[@Vie-vi]

And Merlin’s tomb is there

[@olivierferfache5346]

@@Vie-vi A proprement parler, ce n'est pas une tombe puisqu'il est retenu dans un chêne. 🙂

[@Vie-vi]

@@olivierferfache5346 « tomb » veut dire tombeau (un monument funéraire) ça ne veut pas forcément dire qu’il y a un « corps » sinon j’aurais dis « grave » qui est le mot pour tombe (trou/fosse avec un corps le plus souvent). 😉

[@olivierferfache5346]

@@Vie-vi :-) Oui je sais. Ce que je voulais souligner c'est que Merlin n'est pas mort, il est retenu prisonnier dans le chêne. Donc ni tomb ni grave mais jail. Bien à vous.

[@helenemartin9535]

There is an error in the original video : Ricard (which is a brand, the beverage is named "pastis") is from Marseille and not at all from Bourgogne. Not at all. Regarding Grand Est région, Gruyère is not from there but this cheese is from... Switzerland (exactly, canton de Fribourg). The square in the ground at 29:09 are maybe the place where the "Sel de Guérande" (a special salt) is produced.

[@renatodomergue3996]

Le Pernod est bourguignon.

[@StupidBirdChannel]

Yep, and Riault is from Maine-Et-Loire (Pays de la loire) Not Centre val de France

[@helenemartin9535]

Le Pernod n'est pas "bourguignon", au mieux on pourrait le dire franc-comtois. Mais étant donné l'issu du procès de 1925, il est définitivement provençal.

[@tifmedia4595]

@@renatodomergue3996 ???

[@tifmedia4595]

@@helenemartin9535 plus exactement de Montfavet où les frères Perno avait une officine

[@mentosse]

At 29:06 this is The salt marshes (les marais salants in french). This is where we make the salt for food.

[@benjaminhannaludinard4062]

hi, at 29:05, this is "saline", they kind of harvest see salt in this kind of pools

[@guiguijol]

Please share this with your fellow compatriots, cause that's enough about being asked where I live "in Paris" since I'm from Normandie and actually hate Paris. I mean I'm not even talking only for myself. These clichés (French word) about us being rude, not wanting to speak English and hating on foreigners are coming only from people visiting Paris and believing they know about France afterwards. Please American visitors, do as this video says, it can't be more right. Good job being aware and wanting to know more, proving not all Americans are tight minded.

[@bilp_bloup_bot]

@@guiguijol les parisiens sont globalement sympas avec les touristes. La mauvaise expérience des touristes vient a 90% du "customer service" qui est à chier en France dans les zones touristiques, même en "province". Les serveurs, caissiers, etc... Ils ont pas l'habitude du coup ils le prennent personnellement.

[@guiguijol]

@@bilp_bloup_bot Sans doute. J'ai voulu résumer, mon anglais n'étant pas toujours au top. Qui plus est notre réputation ne viens certainement pas des provinces puisque pour la plupart, les Américains n'en connaissent à peine l'existence. De plus en tant que provinciale, j'ai quand même du mal avec les Parisiens de toute façon et ne suis pas le seul. En stage pro avec un picard, sur Paris on nous carrément demandé si on avait internet dans notre trou....La question n'était même pas sarcastique....🤦‍♂ Je me souviens avoir répondu que non et qi'on faisait encore du feu en claquant des cilex. Notre accent du nord était la risée de toute la salle. Ils aiment bien nous prendre pour des blaireaux quand même. C'est récurrent. Par contre ils aiment bien passer leirs vacances chez nous, c'est reposant apparement... CQFD.

[@Libellulaire]

Honnêtement, j'ai toujours rencontré des Parisiens sympas et prêts à m'aider. Je pense que ce cliché vient surtout de touristes qui sont très désagréables, ne font aucun efforts et pensent que tout leur est dû et du coup sont choqués d'être remis à leur place. J'avais eu la même au Japon: on m'avait dit que tout le monde s'occupait que de ses affaires, de ne pas m'attendre à être aidée, que je serai "totalement seule," que les gens étaient assez fermés ou ne connaissaient que des clichés, etc., et au final j'ai rencontré énormément de gens très sympathiques, très ouverts et très serviables, toujours prêts à aider. Et au final le pays où j'ai trouvé les gens le moins sympathiques... c'était les Etats-Unis. Où pour le coup vraiment tout le monde s'occupe seulement de ses affaires et ne te calcule absolument pas. J'ai honnêtement été choquée de l'impolitesse. Il y avait par exemple deux dames qui avaient fait tomber un téléphone, je suis allée leur ramener, même pas un bonjour, c'est à peine si elles m'ont regardée et elles sont juste reparties sans même un merci. Je comprends même pas comment c'est possible d'être aussi impoli. Pareil, petit détail mais par exemple en France je trouve que c'est très courant que les gens tiennent la porte s'ils voient quelqu'un arriver, aux USA vaut mieux faire gaffe parce que la plupart s'en fiche totalement et risque de laisser la porte te retomber dessus sans scrupule x)

[@fredaves268]

If it can reassure you, the French do not eat snails, frogs' legs or foie gras every day. These are fine foods that we enjoy eating on certain occasions. Being an average person does not prevent us from discovering different flavors and being able to appreciate them.

[@bilp_bloup_bot]

as a french I've never eaten frog legs... just never had the opportunity (I'm not chasing it either...)

[@leflo_]

And being french I ate frog legs once or twice ... in a chinese restaurant 😂

[@crowblank1]

Real and good "Cuisses de grenouilles en persillade" (Frog Legs with Parsley) must be cooked with local products... not with frozen giant legs raised in Bulgaria, Turkey or Vietnam.

[@fredaves268]

@@crowblank1 My mother is from the Dombes region, frogs' legs are an institution there. Well prepared, they are delicious (but a bit of a pain to eat).

[@leparisien2]

Of course yu re right 👍

[@pierre-mariecaulliez6285]

9:00 fun fact, France and Germany are rope-pulling at who own Charlemagne, major historical figure for both. Well actually, the guy is from Belgium ! and all of this is irrelevant because neither of the three existed back then ;7

[@romain6275]

Il n'est pas de Belgique...

[@PeauDuVieilOurs]

Charlemagne n'est pas plus né en Belgique qu'en France ou en Allemagne car, effectivement, ces pays n'existaient pas. En fait, personne ne sait où il est né. 6 ou 7 villes de Belgique, France et Allemagne se battent pour ce privilège mais aucune certitude historique n'a été établie. Quant à ses origines, sa mère, Berthe de Laon, fille du Comte de Laon, vient probablement, comme son nom l'indique, de Laon. Laon est en France, dans le département de l'Aisne. Son père, Pépin le Bref est peut-être né en Belgique ou peut-être en France, on ne sait pas. Ce que l'on sait en revanche c'est qu'il était maire du palais de Neustrie et que la Neustrie est un ancien royaume franc qui se trouve à l'intérieur des frontières de l'actuelle France (capitale Soissons). Charles Martel père de Pépin le Bref et grand-père de Charlemagne est lui, effectivement, né dans l'actuelle Belgique. Le père de Charles Martel, Pépin de Herstal est lui aussi né dans l'actuelle Belgique et ses origines familiales sont pépinides (une noble famille franque d'Austrasie, province du Brabant flamand) et arnulfiennes (autre noblesse franque d'Austrasie, descendants d'Arnulf, évêque de Metz, en France). Charlemagne est mort et a été enterré à Aix-la-Chapelle et cette ville est dans l'actuelle Allemagne. On peut donc dire sans trop se tromper que Charlemagne a très certainement des origines Neustriennes (par sa mère) et Austrasiennes (par son père) et, qu'en tout état de cause, il n'était ni belge ni français ni allemand mais franc. Par ses origines, il pourrait néanmoins être qualifié de franco-belge, ses proches ancêtres étant principalement issus de territoires situés dans les actuelles Belgique et France. On peut éventuellement ajouter que le peuple franc a donné son nom au pays que l'on nomme aujourd'hui la France mais qu'on leur doit aussi Franckfort-sur-le-Main (ville en Allemagne) et la Franconie (région de Bavière). Quant à l'origine des francs eux-mêmes, elle est trouble. Ils pourraient descendre des sicambres de Pannonie (sur les rives du Danube) ou d'un groupe de Troyens menés sur les bords du Rhin par un frère du roi Priam. Il ne me semble donc pas plus raisonnable d'affirmer que Charlemagne vient de Belgique que d'affirmer le contraire (les termes "vient de" et "is from" étant d'ailleurs suffisamment vagues pour qu'on puisse les interpréter de diverses manières).

[@Nounours1202]

@ItsCharlieVest @29:00 it's a "marais salant": a place to collect natural sea salt after moisture evaporation

[@thurbault]

29:00 this is "salin" or "marais salant", you can translate it simply by "salty swamp", it's an old and simple way to have salt, make a closed pool of sea water and wait about evaporation, and then you just have to pick it up with a kind of flat rake and a shovel

[@morphilou]

It's especially that in France we have the TGV as a train and it runs at 300km/h (190mp/h) in at cruising speed in the end they are salt marshes ==> natural salt

[@uitre1598]

8:09 Big mistake: crepe and galette are very different

[@mrnobodyfr3778]

Hello, sorry, I am French and my English is not very good (so I use a translator to write to you). I am from the "Grand Est" region next to the "Champagne" region, a few kilometers from the borders with Belgium and Luxembourg. For your question about champagne, there are various variations for the taste or rather the texture. either "dry", "demi seci" or "sweet" (not to mention rosé or others). As soon as you have "Champagne" normally and worldwide, it must come from the "Champagne" region and therefore "the real thing". Then there are first-price champagnes (which give a headache) and those much more upscale (which offer a good drink without the headaches the next day). That's the part of your question about wines and especially champagne. You really have to visit the rest of France to see the places, landscapes, architecture, regional dishes and it made me laugh to hear you say "refined dish" when talking about snails when for us it remains quite banal (a fast food type dinner, burger, remains a Sunday dish. I wouldn't say "refined" but exceptional. Which shows, our 2 cultures are very different). When you arrive in France, take a few days to visit Paris, it's clearly good but consider taking 1 to 2 weeks for the rest of France (which will cost you as much in 1 week in the rest of France as one day in Paris). Be careful not to make the mistake that a couple of American friends made, note down and taste French gastronomy only in the great restaurants. Go to small village inns, talk to locals, get invited and eat “artisanal” food made the old-fashioned way. Well, it's true that in France, we have a lot of sauce dishes, heavy so you have to adapt depending on your activities and when you come to France (winter or summer). Finally there you have it, very good reaction video, thank you, the kiss from France (North-East Region - Meuse sector 55/08 Sedan-Verdun)

[@krankarvolund7771]

"As soon as you have "Champagne" normally and worldwide, it must come from the "Champagne" region and therefore "the real thing"." AOC are only for the EU. The USA have signed a few treaties to semi-regulate Champagne, but if Californian wine-makers want to call their sparkling wine Chapagne, they can, despite all the lobbying made by the Champagne association ^^

[@mrnobodyfr3778]

@@krankarvolund7771 Another copy of French art from the Americans, A shame (just kidding) I would really like to taste this kind of champagne from California by the way

[@krankarvolund7771]

@@mrnobodyfr3778 I never tasted it, but I'd guess it's not that different from a regular Champagne from Champagne. Like I said, Cremant and Champagne are really close in taste, it's all the same techniques (called technique champenoise, literally technic from Champagne).

[@nicolascoupsdecoeur6948]

Thanks for your positive reactions and comment about France. The video describes well the nicest places of France even if not all. Happy to see that you appreciated.

[@AbleAsmitha]

I m from Alsace. Anyone who calls this Grand Est do not come from that region. Wtf i hear wrong on my region. Choucroute does not have commonly carrots. Tarte flambée is not a pizza but i can let this one pass.

[@charlottevairet3453]

The term "région" used here must be understood in the sense of the administrative level of the country (knowing that each region is broken down into departments, the "départements" into "communes", etc.). Numbering 22 in 1956, they became 12 in 2015 for mainland France (to this must be added those from overseas). In the historical sense (before the Révolution), the the word région designates something different, based on other criteria.

[@solareiusdeiu]

as a FRENCH guy i confirm, PARIS is Not FRANCE, most french people hate PARIS, and make fun of Parisian people. its well known lol. we are not Paris. France is way different and diverse than the capital ;)

[@pesasyann927]

Et le PLUS DRÔLE, c'est que les habitants à Paris se constituent de 3% de vrais Parisiens, 47% d'étrangers ET (roulement de tambour) de 50% de provinciaux, qui sont là pour leurs études ou leurs carrières, les fameux bobos, ou ceux qui "tirent la gueule" dont leurs cousins de province détestent en pensant que c'est des Parisiens .... MDR ! Ceci a été confirmé pendant le confinement, ils sont tous rentrés chez eux et Paris était enfin redevenu calme et douce, entre Parisiens civilisé. C'est à en devenir nostalgique. En revanche, je constate que la jalousie envers Paris et l'Île de France n'a pas cessé chez vous 😂

[@bilbiki]

ça devient la ville des rats

[@H0kram]

​@@pesasyann927Merci...les gens se détestent eux-mêmes. Et surtout n'ont rien de mieux à faire. Pas de quoi être fier d'être un type qui insulte sa capitale sur internet, faut vraiment se faire chier.

[@languerouge5385]

Bullshit ! You are sick ! A majority of parisians were born and raised outside Paris. Paris is the city where you can find french people from everywhere in France. But some sick people like you think that they are cool just because they make fun of parisian. Just because France is a very centralized country some french people think that to hate Paris is a way of taking revenge on french state. Grow up man ! Paris is a big city with strenght and weknesses. And it's part of France. The real France is Paris and Marseille, Correze and Strasbourg, bretagne and limousin. That's France. France witout Paris would not be France.

[@AdamFR9075]

​@@pesasyann927 T'as tout dit 👏

[@oakpope]

It's funny all that food are considered fancy now, as they were peasant food at the time.

[@brigidsingleton1596]

Americans tend to regard English / British foods as "strange" (I won't claim anyone describes it as "fancy" unlike French foods) but a lot of our foods originated 'way back when poor people used everything and wasted very little such as from animal, using the organs (lungs, known as the "lights", heart, liver, kidneys, and pig's trotters - feet). Apparently oysters were used but then became rare or too expensive, and kidneys took their place in steak and kidney pie or suet* pudding (the grated fat* from beef, though these days, vegetarian suet is available to use and works just as well). I _don't like_ offal - the name given to organs meats - although when I was younger, I enjoyed liver cooked with onions in gravy!! I have never liked heart or kidneys and have never tried "lights" including the famous Scottish dish called haggis which includes lights and heart... I have never tried oysters nor escargot, or octopus or lobster so admit my actual eating experiences with foods is limited...and I seldom want to try new things, so confess to being a fussy eater. 🤭

[@baroodemos]

Tout dépend des périodes historique et des familles, un bœuf bourguignons pouvait être un luxe. Meilleur, plus nourrissant et cher qu'une endive jambon ou une soupe au croutons de vieux pain, mais aujourd'hui c'est pour les "paysans/classe ouvrière" un plat basic puisque ça fait longtemps qu'il en ont les moyens, sans parler du faite que tout ces plats riches (nourrissants) sont a la carte des écoles depuis des décennies (allant de 5 à 15€ par repas selon les écoles)

[@krankarvolund7771]

I mean, americans think they're fancy. When I buy frozen snails for New Year's Eve, they're expensive and festive, but certainly not fancy XD

[@Libellulaire]

@@krankarvolund7771 To be fair, some Americans make packaged Mac & Cheese as a "fancy meal" for Thanksgiving, no wonder a dish that requires actually cooking (even if it's simply beef, onions, carrots and some wine) will be fancy then :P

[@Koozomec]

@28:58Probably a sea salt factory. My two cents it's "fleur de sel de Guérande". I put a dozen shellless escargots on my last pizza. Dope. The Black Truffle is find more often in the South West in Dordogne.

[@Mlepnos]

Hi ! What you see at 29:00 is called "marais-salant" and this is the area where we get the salt by evaporating the sea water.

[@brunobailly7013]

6:39 Be reassured, we also eat "normal food". We (French people) only eat "escargots" once or twice a year on occasions such as Christmas dinners or when foreigners come by and we want to make them taste more traditional stuff. Honestly, I've lived here for a bit more than 40 years and I've probably eaten snails only 4 or 5 times so far (and twice with spanish friends who had come to visit). Actually, according to surveys, what french people eat the most is PIZZA ! So, nothing really close to those "fancy" traditional dishes... We actually mostly eat italian, turkish (Kebab...), north-african (Couscous, Tajin etc. ) and our traditional "steak frites" wich is just beaf and fries (perhaps that's actually the reason why YOU call these "french fries"... Because we eat this belgian food so OFTEN in France). The irony being we mostly eat those fries in fast food chains such as McDonald's lol

[@martinquessandier3282]

Vous mangez des pizzas et des kebab tous les jours vous? Sérieusement 😂... c'est triste

[@brunobailly7013]

@@martinquessandier3282 Il faut relire mon message et sortir de la caricature, je n'ai jamais dis ça ! Et puis par "italian" j'incluais les pâtes figurez-vous. Vous ne mangez jamais de pâtes ?! Bref, j'observe mes contemporains, il faut avouer que c'est assez courant... Ici en banlieue parisienne en tout cas les restaurants grecs/Kebab du coin marchent franchement bien et les pizzerias aussi ! Bref, même si c'est aussi des steak-frites, ce que j'essayais de dire c'est que les gens mangent rarement ces plats traditionnels que lui appel "fancy french dishes"...

[@martinquessandier3282]

@@brunobailly7013 Oui mais comme on dit, Paris n'est pas la France, alors la banlieue ça représente encore moins. Évidemment qu'on mange des pizzas et des pâtes, mais là base de notre cuisine se trouve autre part et ne peut même pas être qualifiée de "francaise". Par exemple la purée, c'est pas français, c'est juste de ma purée. Et c'est comme ça pour presque tout

[@sebastienlang1475]

Deep-fried potatoes is a french food. And more precisely a parisian food (back to 1780). Brought to the USA by Thomas Jefferson himself !

[@martinquessandier3282]

@@sebastienlang1475 oui tout le monde pense que la frite et belge mais ce n'est pas vrai...

[@seiggate_6640]

for "Bretagne", he talk about the kouign amann. to put it clearly, the name Kouign amann came from "Breton" an old language that some rare school teach in bretagne, it is litteraly translate by "butter and sugar". to make one you have to use your butter as a dougth (yes it's not good if you try to loose weight). And the place where it was created is Douarnenez in the south of Bretagne. There is also the "kig ha farz" a famous bretagne dish with a lot of good things (i let you discover it but it is way healthier than kouign amann). For the explorers or the one who like fresh air, i advise you to go to "La pointe du Raz", this is an emblematic place of Bretagne because it's the farthest West point of France and it is a large plain so wind is here and it's reaaaally refreshing. For those who like wood, there is the forest of "Brocéliande", where myth like "Merlin l'enchanteur" takes places and is famous golden tree (no it's not fake, it is a golden tree). And if you want to make party, there is a lot of "Fest-Noz" that takes place all along the year, but with a majority in summer, the biggest one is the "Festival interceltique" or translated by "interceltic festival" at Lorient. A giant festival where many celtic country joins with each year a new country promoted. Have fun in France (and Bretagne)

[@ghorghorbay3603]

i'm french, i'm 41 years old, i've traveled a lot in my own country and i'm still discovering a lot of new food.... yes, if you want an amazing view of buildings and history, go to Paris. If you want to eat better than anywhere ese, and see awesome landscapes.... just rent a car and go anywhere else

[@miniamaba6963]

Paris c'est la ville où il y a la plus grande concentration d'etoilés et gastro au Michelin. Tu y trouves toutes les cuisines régionales et mondiale. Les chefs du monde entier viennent s'y former. Donc non, c'est bel et bien Paris le meilleur endroit du pays pour bien manger 🤷‍♀️

[@librepenseuse7376]

@@miniamaba6963oui je suis d’accord. Mais il faut connaître les bonnes adresses et pas les trucs pour touristes.

[@bilp_bloup_bot]

@@miniamaba6963 je dirais que c'est Lyon la meilleure grande ville pour manger français, c'est vraiment la capitale gastronomique du pays. Et pour le vin c'est Bordeaux, tu vas dans n'importe quel restaurant les vins sont quali à des prix corrects, pas la piquette des bistrots parisiens.

[@maximumentropyofficial9]

@@bilp_bloup_bot clair 2 restos sur 3 à Paris c'est dégueu et trop cher, si tu connais pas une adresse un peu obscure et que t'as pas réservé 2 jours avant tu bouffes de la merde et sans le sourire (mais ça fait partie du folklore parisien), à Lyon ou ailleurs en France (sauf cote d'azur ou c'est à peu près comme Paris) tu peux rentrer dans n'importe quel resto et ça sera bon

[@bilp_bloup_bot]

@@maximumentropyofficial9 en fait a paris quasiment tout vient de metro, c'est pas si mauvais mais c'est pas ouf. Apres je pense que pour les touristes étrangers métro c'est top :D

[@yetheb]

Yes for a long time, Champagne used to be a still wine until Dom Perignan found a process to make it sparkle : Primary Fermentation: Like most wines, the process starts with fermenting grape juice into wine. This initial fermentation converts the sugars in the grape juice into alcohol and produces still wine (without bubbles). Tirage and Bottling: The base wine is bottled along with a small mixture of sugar and yeast (called "liqueur de tirage"). The bottle is sealed with a crown cap. This mixture triggers a secondary fermentation inside the sealed bottle. Secondary Fermentation: Inside the bottle, the yeast consumes the sugar, producing more alcohol and carbon dioxide (CO₂). Because the bottle is sealed, the CO₂ has nowhere to escape, dissolving into the wine and creating the sparkling bubbles that champagne is known for.

[@bessonnet]

Chartreuse liquor made by monks in Chartreuse region. The Recipe is a secret. 2 monks have each one the half of the Recipe, since 1789. Made of 130 plants

[@logan1er]

It is made near Voiron, next to Grenoble where French tacos were popularized.

[@_asphobelle6887]

@@logan1er First time I've heard of "French tacos" and I live an hour away from Grenoble, so maybe it wasn't *that* popularized... 😆

[@logan1er]

@@_asphobelle6887 Our "tacos" are called "french tacos" in the US

[@bilp_bloup_bot]

@@logan1er la honte...

[@logan1er]

​@@bilp_bloup_bot Si tu veux

[@NaturePlante]

Hello, from France. This is a good start to know France. But it is an even more complex country to know. You have to see the map of the French natural regions to understand the big mess that is France. Each village has a story. So even a French person does not know his country

[@Tacotac64]

1° Britanny (Bretagne) is where you’ll find the legendary forest of Broceliande and Wales is where Arthur is supposed to have had his main castles (Carduel and Kaamelot) in Great Britain - « Brits » were celtic people who had to fight against anglo-saxon invaders coming from northern Germany before these ones had to fight against Northmen settled for centuries in french « Normandie » (hence the name) … 2° snails aren’t that « fancy » in South West Europe : we traditionaly eat them with garlic and butter in Burgundy and portuguese people currently eat smaller ones with tomato dices spices and herbs as a snack with a drink… 3° the castles along the Loire river aren’t medieval ones and didn’t have a military purpose… most of them where built under the reign of Francois the 1st for the royal hollidays and such pleasures as deer hunt…

[@BzhToine]

A litlle addition about castles. Some of them were repurposed from medieval castles to living fancy ones during the Renaissance. You generaly can see the older design with addition of bigger windows and fancy roofs.

[@lolamoulin385]

Hello, I'm from France and enjoyed how you were so kind and open minded! Usually when people talk about France they love to hâte... Thank u for your ''bienveillance'', I hope u will get to visit our country!

[@satiremya4529]

l'Occitanie on s'est fait entubé là mdrrrr

[@MrsStrawhatberry]

Okay so as a Swiss I have to say something here, Fondue and Raclette are Swiss and Emmentaler cheese is literally from the Emme Valley in Bern, Switzerland. This person is not French, he is American and his French pronunciation is also just okay, he has a strong American accent. Absinth is Swiss too, from Neuchâtel.

[@gerardmanvussa1071]

et comment fait-on les Petits Suisses ? ;-)

[@MrsStrawhatberry]

​@@gerardmanvussa1071 Il s'agit d'un fromage français appelé petit suisse, n'est-ce pas ? On n'en trouve pas souvent dans nos laiteries. Il existe un traité pour clarifier ce genre de situation (car c'est super suisse de toujours clarifier les moindres détails) "Traité entre la Confédération Suisse et la République Française sur la protection des indications de provenance, des appellations d’origine et d’autres dénominations géographiques" ‘Treaty between the Swiss Confederation and the French Republic on the protection of indications of source, designations of origin and other geographical denominations’. Je trouve cela assez amusant, mais la France a tellement de fromages incroyables qu'il n'est pas nécessaire d'ajouter le fromage suisse à cette liste. Il est ironique qu'un Américain aime nous éduquer sur l'origine de nos aliments.

[@MiragedesReves]

​@@MrsStrawhatberryle petit suisse se rapproche plus d'un fromage blanc ou d'un yaourt assez compact, ça s'achète en petit pot individuel (je ne sais pas non plus d'où l'appellation vient mais ce n'est pas vraiment un fromage)

[@MrsStrawhatberry]

@@MiragedesReves Alors c'est probablement un peu comme "Quark" (séré ).

[@thordsalmond8189]

@@MrsStrawhatberry Le petit suisse, c'était un fromage frais fabriqué en Normandie. C'est une fermière qui l'a crée, un jour elle a employé une personne de passage qui lui conseillât de rajouter de la crème dans la composition de son fromage. Son fromage se vendait bien mieux, un certain Charles Gervais eu l'idée de commercialiser se fromage, qui n'avait pas de nom, sur Paris. La fermière décida de l'appeler Le petit suisse, celui qui eu l'idée de rajouter la crème était Suisse.