Practice English Speaking&Listening with: French Market Tour + Lunch! (BETH IN FRANCE 🇫🇷)

Difficulty: 0

(background market buzz)

- Hi guys, it's Wednesday,

so I thought we would take the opportunity

to shop the markets.

So Wednesday and Saturdays are

usually the most popular days for markets in France,

and if you ever want to know

where the market is in a town that you're staying in,

look for the church,

because typically they're in the church square.

So I've got my baskets, that's tip number one,

make sure you bring your baskets,

because the vendors will give you little bags,

but then you'll end up with a whole bunch of bags

and they'll be really hard to cart around.

So, okay come on let's and see what there is.

Okay, so tip number one

when shopping in a market in France,

is go around and look to see everything that they have.

That way you'll be able to choose better,

because if you end up buying things right away,

you might find out that,

"Oh, the melons look better a few stalls down."

So I always do a full tour just to see what there is,

and then do the shopping.

Now, one thing to know is

when shopping the markets in France,

don't touch the produce.

You can see this woman has lots of signs out

getting ready for the tourist season.

And the reason is,

is because when you order vegetables

at the vegetables stand,

it's the farmer or the seller that really knows

the product best.

(Beth speaks French)

(Vendor speaks French)

(Beth speaks French)

(Vendor speaks French) (Beth speaks French)

See, and so she asked,

"When is it for, is it for today?"

And I say, "Yes."

And so now she's going to pick the best one.

And then I also picked up

some of these beautiful strawberries.

The other thing, when shopping in markets,

is you have to have cash, because nobody takes credit cards.

So make sure you have enough cash.

(Beth speaks French)

(Vendor speaks French)

One of my other favorite things to do in France is

to buy a selection of olives and tapenades,

it's a wonderful way to start the meal.

And there's some anchovies,

as well as some marinated mushrooms.

You can get... this looks really delicious,

artichoke, tapenade, regular tapenade, tomato tapenade,

So I'm going to get a few,

because I think that'll be a great one to have for lunch.

And there are several...


(Beth chats with vendor in French)

So I asked him what the best one was,

and he told me that definitely the basil was his favorite,

but there was also artichoke and other varieties too.

And the best thing to do is

to serve it with a glass of white wine.

(Beth speaks French)

(Vendor speaks French)

Ah, okay.

Then he's recommending that

we serve it with these little toasts,

they're made in France and there are artisanal.

So we will get some of these as well.

Even if your French is minimal,

don't be afraid to engage the sellers.

There is no one more passionate about

the food they are selling, than the people producing it.

And it will add so much more to the experience

and you'll end up tasting some of their favorites,

which is always the best thing to buy.

Another really wonderful thing that

you can find in a market are these beautiful foutas.

You can use them for everything,

you can take them to the beach,

because they're really lightweight,

but you can also put them on your table.

So we're going to find a few for the house,

but look at all the different colors they come in.

So a fouta is a thin piece of fabric

that is Tunisian in origin,

and because Tunisia was once a French colony,

you still see a lot of them today in France.

(background chatter)

They come in so many beautiful colors,

that I always find it hard to choose,

(Beth laughs)

because they all look so great.

They're perfect for the beach,

because they're so lightweight

and, especially if you're riding your bike,

you don't want a heavy beach towel weighing you down.

I also find they make for great gifts too.

(Vendor speaks French)

You can wear them too.

Look how beautiful this is,

this would be wonderful for a scarf.

(Beth laughs)

I think I'm going to take four of these for the pool.


(Beth speaks French)

Another wonderful thing that you can buy

here in the market at Saint Gilles

are these beautiful traditional mariniere T-shirts.

And because the weather has been so dicey here,

I think I need to get one,

because I brought a bunch of T-shirts

and it's been raining and it's been a little cold.

So I think- (background French chatter)

I'm thinking like maybe this one would be good.

Now if you're going for men here,

get the triple extra large,

because these are cut really small.

So the French are a little bit smaller than the Americans,

so if you want something bigger,

go for the triple extra large

and it's actually not that big.

What do you think?

It's really soft too, it's beautiful cotton, 28 euros.

I think it's a good buy.

- [Vendor] Okay, it's good?

- It's good. (both laugh)

And then I bought a head of lettuce.

I'm always so amazed at how large

the heads of lettuce are in France,

especially at the market at this time of year.

I'm going to use it to serve with my cheese tray

that I'm going to make for lunch.

(Vendor speaks French)

Next it was off to the cheese cart.

So this is one of my husband's favorite little trucks

to come visit.

(Beth laughs)

They're so knowledgeable,

there are so many cheese varieties to choose from

that it's really great to start engaging

whoever is there selling it,

because they will point you in the right direction.

Okay, then you can also buy

amazing crme frais products here,

so we're going to get a little bit of this for dessert.

Look at the texture, how thick it is,

it almost looks like a beautiful melted gelato.

Then it was off to the meat cart.

One of the things that's really fun to do on market day is

get one of these delicious rotisserie chickens

that have been roasting all morning long.

And then you can get a big, beautiful packet of potatoes

to go with it.

So we have to make our last stop at the market,

which is to buy the bread.

Look at all of this beautiful bread,

it is so hard to choose.

There are so many different kinds that you can choose from,

all of it is so delicious.

I think for us,

we're going to take the traditional baguette,

it seems to be one of the favorites.

Look at this brioche,

is this not the most beautiful thing?


And I love how they all come in these little wooden buckets,

it's so beautiful.

We'll use that for the morning, the girls love that.

Okay, we have all of our provisions,

now it's time to go home and make lunch.

Let's go.

(birds chirping)

So typically in the summer time

lunch is our biggest meal here in France,

just because you'll see it's so much food.

So we're going to begin with the entre.

So if you're American and you're traveling over here

and you get to a restaurant

and you see on the menu, "entre",

that's actually not the main dish,

that would be the starter.

And entres can be things like vegetables, smoked salmon,

sometimes a collection of toast and tapenade.

Then you would have the main dish,

which is called the "plat principal",

and for that we're going to use our chicken and potatoes.

Then you do the cheese course with some salad and bread,

and then dessert.

So you can see that is a lot of food,

and it's a lot to do that twice in a day.

So we typically do it at lunch

and then we do something lighter for dinner.

So I have this little sheet pan,

that actually came with our oven,

that I'm going to put the chicken in.

(paper rustles) And the way that

they wrap it up in these oven bags...

my sister-in-law would actually just put

this bag in the oven, since it's meant to go in there,

but that always makes me a little bit nervous,

so I'm going to take it out.

(Beth chuckles)

And when you buy the chicken,

they ask you if you want juice.

Always say, "Yes" to the juice,

because that is what's going to keep

the chicken from drying out.

And, see, here's the other move

that you want to do with the juice,

which is add the potatoes to it,

because that is really delicious,

so that's what we're going to do.

And what you probably couldn't see from the market video is

the potatoes actually came with little pieces of bacon,

little pieces of pork, that they would call, "the lardons",

and that also really flavors the potato.

So maybe you can see here?

You can see it in there.

Okay, so we're going to put that on the tray as well.

Here we go, give it a shake,

and then I'll also just spoon the potatoes around...

(spoon scraps)

in all of that sauce, which will make it really delicious.

(spoon taps)


Then to keep it warm,

I'm going to put it in a 100 degree Celsius oven,

so 200 degrees Fahrenheit if you're in the States.

And then if you want to create this lunch at home,

I have a really great roast chicken recipe

and roasted potato recipe that you can make,

and I will link to those videos below,

and then that way you can make them yourself,

if you can't get them at your local market.

All right, so in they go.

All right, now I'm going to prepare the dessert,

because the strawberries do take a little bit of time.

So the strawberries that I bought,

I basically just hulled them and cut them in half like that,

put them in a big bowl.

So we're going to add some sugar,

just so that they will macerate in their own juices

and create a nice syrup.

So you just want to toss them, like that, in the sugar,

and then by the time we're ready for dessert,

a beautiful syrup will have developed.

Then we're going to add this beautiful crme frais

that we bought.

It's like a crme fresh,

but not as tangy,

so it's really good for desserts.

We are going to put this in a bowl, just like that,

and look at the texture of this.

Is this not insane?

Almost looks like really soft gelato, or ice cream.

So I love the way that

the vanilla bean pods come in France.

They come in these glass, almost like test tubes,

and there's so much fatter and plumper

than what we get in the States.

This was about three euros,

so maybe, I don't know, four-and-a-half dollars,

which seems like a lot,

but when you consider what you buy in the States

and it's $11 for some dried up little thing,

this I think is a better deal.

So look at that, so beautiful.

So I'm just going to scrape the paste

and put it into the cream.

Now you could also use vanilla extract,

I would do maybe two teaspoons, just to get the same flavor.

In it goes.

This is such a great dessert for when it's hot outside

and you don't want to bake anything,

it's really refreshing and delicious.

We've been making this a couple of times

since we've been here.

(Beth chuckles)

It's part of the laziness that I feel sometimes here,

because products are so delicious

and the quality is so great

that you don't actually need to do much

to have something special.

And then we want to sweeten it with some powdered sugar,

so that it dissolves really easily into the cream.

You could use granulated sugar,

but then you'll have the grains to deal with.

I think the texture is a lot better with the powdered sugar

and, in France, it's called, "Sucre glace."

(birds chirping)

So we're going to do about two teaspoons.

I don't do much because the strawberries are pretty sweet,

and so is the vanilla.

So now, actually I'm going to need my whip.

(utensil bangs on glass)

And then you can see how I've organized all my tools.

I wish I had something like this in LA.

I don't, I have everything on the countertops in crocks,

but I'm really beginning to love this system,

it's very handy.

So we will take this whisk and then we will whisk it up.

So here we go.

Oh, this looks so delicious.

See, and then all you have to do to serve it,

is put it into something nice and glass and footed.

I found these at the grocery store the other day.

Aren't they cute? (Beth chuckles)

I like the footed nature of it,

because it just makes it feel really fancy,

especially when you have a very simple dessert,

it elevates the whole thing.

Okay, so in we go with maybe, I don't know, a few spoonfuls.

And I will put all these recipes in the description below,

so if you guys want (spoon clicking)

to recreate it at home,

you'll have it.

And then we will just spoon over

these delicious strawberries.

I'm going to use the ones that I did a few hours ago,

just so that you can see the delicious syrup.

There you go, super easy and delicious summer dessert idea.

Now I'm going to put together the little snacks

that we got at the friendly olive man... vendor.

So I've got this tomato tapenade,

which I thought looked really great and it was delicious.

He was very friendly with the samples,

which you'll find sometimes it's just really nice,

so you know what you're buying ahead of time.

So we're going to put our tomato tapenade in there.

There we go.

I think something low and shallow works well for this,

so people see what it is they're getting into there.

(Beth chuckles)


Then I'll do the basil one that we bought,

which was also really delicious.

There we go.

And then I highly recommend saving these little containers,

because if you don't finish it all,

you can pop it back in here.

And then of course the olives,

which were super delicious.

You usually see that at every market,

sometimes depending on where you are in France,

if you're in the south,

it'll be a much bigger vendor selling olives.

And usually they're in these big bowls

and they have them all out for you

and you can sample and you can try them,

and it's so beautiful.

And then when I was buying the chicken,

the lady was so sweet there,

she actually threw in a little gift.

She gave me some of this rillette.

So this is another thing that's really popular in France,

it took me a few years to really embrace the rillette.

(Beth laughs)

So this is a chicken rillette with tarragon.

So let me show you the texture, the texture of rillette...

it reminds me of tuna fish salad.

I know that sounds like a strange thing to say,

but it's cut up meat really with spices and herbs.

You see?

It's cooked and you put it on toast, it's really good.

Also seafood rillette,

you can find that a lot of the times,

especially in the summertime.

Salmon rillette, or just seafood rillette, on toast,

it's really pretty delicious.

So she threw this in, so we're going to serve this one too.

And then per the recommendation of

our friend at the olive bar,

we're going to serve the little toasts with it.

Then we're going to use a cocktail napkin for

our little basket here.

These work out really well for the small baskets.

I just bought this at a local flea market.

I'm on the hunt for a bunch more baskets,

because as you can see,

all of my produce here is in bowls and things,

because I haven't really found enough baskets,

but I did find this one.

(Beth chuckles)

So I'm going to put the toasts in here.

Isn't it cute?

Normally this is my kiwi basket.

(Beth claps her hands)

Now, if you wanted to create this idea in the States,

I would go to a whole foods market, or Gelson's,

or any kind of grocery store that usually has an olive bar,

and chances are,

they're also have some of this tapenade.

Or I've also seen it at Trader Joe's,

you can get olives and tapenade there too,

and don't forget the little toasts.

(birds chirping)

Can you guys hear the birds?

Oh my gosh, they are so loud and they sing all day long,

it is the cutest thing.

And sometimes the seagulls will chime in

and it's like a serious concert.

(birds chirping)

(Beth laughs)

But now I wanted to show you

what we would typically serve as an entre.

And this was something that I had in

one of the local restaurants a few nights ago

that was so delicious,

I had to show you how to make it.

But basically what it was was smoked salmon.

So I have one packet of smoked salmon here,

and I'm just going to make a little bit,

because it's probably just my husband and I

that will eat this.

So let's see,

how many pieces do I have, maybe four, five slices?

Then they had it marinated in olive oil,

so I'll just throw a little bit of olive oil on.

You don't want to add too much olive oil,

because the fish is a little bit oily as well,

but just enough to make a nice little sauce,

because the idea is

then you lap up the sauce with the bread at the end,

(Beth laughs)

which is really good.

Then we're going to take some grapefruit,

which at first might seem like

a strange combination with the salmon,

but if you consider you put lemon on salmon,

it's really citrus friendly.

So we're just going to do a little bit,

just a little squeeze of that,

and then a little squeeze of lemon juice as well.

A little of that.

And then they had all of these beautiful citrus segments

also on the plate.

So if you've never segmented citrus before,

it's super easy to do.

All you do is just cut off...

(knife strikes the board) each end

so that you have a flat surface to work on.

Can you see me here?

Here, maybe I need to make this whole thing closer...

I'm going to bring the gadget front and center.

Let's see, is that good?

There, okay, you don't see me, but that's okay,

you don't need to see me.

Okay, then you just cut off the skin,

see, moving the orange all the way around.

You want to get the full peel,

plus the little white bit there.

Then to get the bottom part,

just flip the orange

and do the same thing all the way around.

Then you'll be left with this little orange globe like this,

and then what you want to do

is cut in between the membranes,

so it's like little pages of a book.

Here I'm going to show you.

You slice just in between and then, in removing it,

you'll actually get yourself a little segment.

You see that?

(Beth laughs)

Just like that.

And then we're going to plop these on top of the salmon.

And then do the same thing with a grapefruit,

and then you can put the orange segments and the grapefruit

all the way around and it looks really pretty.

And then you can also do some sliced lemons,

which I like to put on the corner.

And then the other thing we're going to add

is just some (pepper mill grinds)

freshly cracked pepper.

A little bit of fresh dill is always great,

I just rip it and put it everywhere.

(Beth laughs)

There we go.

And then another thing that this restaurant had put on this,

which I thought was really great,

were some of these what they call, "bay rose"

like a peppercorn, but softer.

And those are also really pretty to put on top

and they'll give you a little bit of a crunch.

See, and that's all there is to it.

See how pretty?

And then that olive oil and all the citrus makes

the most delicious sauce as it sits there and marinades.

So you could actually make this,

I don't know, maybe an hour before

and pop it in your fridge,

and then it would be all ready to go.

All right, entre done.

Okay, now over here, I'm going to show you

what we're going to do with these beautiful melons

that we bought.

So because she picked them for today...

let's see, I think she did a good job,

because I can already smell them just from right here,

the fragrance is so delicious.

And here I'll show you what they look like inside,

when we cut into them,

they're the most beautiful color orange.

(knife knocks on the worktop)

Let's see, see how beautiful...

it almost looks like a squash, there.

So I'm going to spoon this out and cut them up.

Now, it's very popular in my husband's family

to serve melon as an entre.

And the first time I saw it, I was like,

"We're going to have this before dinner?

This seems so odd."

But they actually serve it with cracked pepper on it,

so let me know if anybody else's family out there does that.

But it's very popular in the summertime,

especially when it's really hot,

to serve sliced melon with pepper as a starter.

(Beth chuckles)

Don't knock it until you try it.

So my kids like to eat the melon plain,

they don't actually go for the freshly cracked pepper, yet,

but they might someday.

And then my husband and I really like

a few slices of prosciutto on top.

I know that's kind of an Italian thing,

but it's popular here too, in France.

You see that, especially in the summertime.

I'm going to pop these in the fridge,

and then we're going to prepare our cheese platter.

Okay, here's the best part about

putting together a cheese platter,

especially if you rent this house,

you have access to the grape leaves.

So let me show you.

So even though we don't have the grapes yet,

we're still waiting for them to grow on this pergola,

that will probably take a year or so,

we do have access (gravel crunching)

to these fabulous grape leaves,

which I have been coming out here and plucking them.

(Beth laughs)

Much to the horror of my husband.

But I think it's okay,

these leaves are so prolific, they grow like weeds.

So I don't think this plant is going to mind

if I just take three, right?

That's all we need.

I'm going to take these beautiful little grape leaves

that we picked from outside

and I'm going to put them right on the board.

So when you serve a cheese tray in France,

it's important that the cheese is at room temperature,

because that's when the flavors of the cheese are best.

So I just like to prepare my cheese platter

before we sit down to lunch

and leave it at room temperature,

that way it's all ready to go.

So we have our beautiful little heart-shaped cheese

that we got,

so we'll put that over here.

And then I'll have the creaminess of a brie.

And then we have our tomme that we've bought,

and you do actually eat the rind.

So don't be afraid of the rind.

We will just put that here.

And then you also want to save these little papers,

because they're like a wax paper

and they're perfect for wrapping up the cheese in.

So that's the thing,

we're not going to eat all of this cheese in one sitting,

we'll probably eat it throughout the week.

So you always want to have papers to wrap it back up in,

otherwise it dries out.

Okay, and then our third cheese...

look at this beauty.

Oh, this looks so good, this is a blue.

Look at that.

But she said that it's not very strong,

so I always think that's good,

because blues can be really strong

and Roquefort can be even stronger,

it'll make your eyes water.

(Beth laughs)

I love them and they're salty and delicious,

especially if you put some butter down first,

but, I don't know, usually in the daytime

I like something a little softer,

so we're going to go with this one.

We'll put that here.

And then, this isn't very French,

but I do like to add some grapes.

Usually the French would just leave it just like this

and serve it with a salad.

But I'd add, I don't know, some grapes,

I think the combination of the sweet and savory is good.

And then, (paper rustling)

it's June here,

so it's a little early for fresh figs.

They will come in August and they'll be amazing

and I'll buy them then,

but my husband really likes dried figs,

so I will add some dried figs on top of there.

(birds chirping) Okay, now for the salad.

So it's an old tradition, I think,

to serve a salad with the cheese course in France,

but it is a tradition that

will die hard in my husband's family,

especially my husband,

he loves to have his salad with his cheese.

(Beth laughs)

Doesn't need to be elaborate,

it's basically just greens with a vinaigrette,

so I do always make that for him.

So one thing you do need to know though,

because these greens have not been washed,

is you really need a little contraption like this,

a salad spinner.

Now my mother-in-law would take all of this lettuce,

put it in the sink and take each leaf off,

rinse it and then dry it by hand,

which would be another way to go

if you didn't have this gadget.

(Beth laughs)

But if you end up renting this house,

the salad spinner is in the middle drawer.


It'll be waiting here for you.

And then I'm just going to rinse this off, like this,

and give it a little shake.

(dish clinks)

And I'm pretty amazed, the salad is really pretty clean,

so I didn't see too much dirt on it.

They probably rinse it before they bring it to the market,

but this is just to rinse before you eat it, there.

Then this is going to go on top.

And then, away you go. (pumping sounds)

Now these do exist in the States

and in other parts of the world.

If you haven't ever seen it and you want one,

it's in my Amazon shop

and I'll give you a link where you can buy it below.

There, then once it's all spun,

you just press the button,

it stops and then it's good to go.

Then I'm going to take a clean dish towel

and I'm going to put the lettuce on the towel, just like so,

and you can see all of the water that's left

in this container.

See how much water that got?

That got so much water out.

And I like to have the salad nice and dry,

because then that way it doesn't dilute your dressing.

Okay, so then I typically fold it like a burrito, like this,

and then fold it over and fold it over

and then, see, I have like a little pack

that I'm going to put in the crisper drawer,

and then when it's time to serve,

it's all ready to go.

Then the other thing I like to have ready is the dressing.

So what I typically do is mix the dressing in the bowl

that I'm going to serve the salad in,

then all I have to do is add the leaves and toss.

So that's another thing that you can do at home as well.

So to make my mother-in-law's famous vinaigrette...

if you haven't seen me do it before,

here's what you need.

A little bit of the famous Amara mustard,

(Beth laughs)

which is my favorite (fridge door shuts)

here in France.

It's really strong,

so if you're not a mustard fan,

a little dab will do you.

But I usually add about a teaspoon, there we go,

just in the bottom of the bowl,

just like that. (bowl knocks on surface)

Then, (bottle top clicks)

we are going to add a little bit of red wine vinegar.

Let's see.

This red wine vinegar is really strong,

stronger than I get in the States,

so I just do about a half a teaspoon, there we go,

or a splash,

(Beth laughs)

either one.

Then I also really like to use grapeseed oil,

because I find it so much lighter than olive oil.

So this is something my mother-in-law has taught me,

she always uses the grapeseed oil,

which is called the "Huile de Ppins".

So if you see it in the store, that's what it's called.

"Huile de Ppins".

There we go.

And then first you just want to mix this together,

(whisk clicking)

so that it's combined, just like that.

And then, in you go with the oil,

and you just want to do a little bit at a time,

because we're making an emulsion,

and oil and vinegar don't like to combine,

but they do if you do it slowly.

So, and a little at a time.

And I also find the slower you do it,

the thicker the dressing can get.

So if you like a really thick dressing,

just keep going and it'll just keep creating

this really nice emulsion.

Then we're going to add

a little bit of this fleur de sel,

which I love.

This is really salt country here,

you see a lot of salt marshes.

And so you can basically find this anywhere

in the supermarket

and just add a little pinch is all you need.

There we go.

And then if you really want to have a French flare,

you'll add a shallot.

So this is a pretty big shallot, so maybe half a shallot.

You just want to mince it and pop it in the dressing,

and as it sits in the dressing, it'll flavor it even more,

so that by the time you're ready to serve the salad,

it'll have a really great flavor to it.

Okay, just got a call.

My husband is headed back with the kids,

so I've got to clean all this up

and really get ready for lunch.

But there's one thing I wanted to show you

before they come back,

and that is this, the tourteau,

which actually means crab in France,

I guess because it sort of looks like a crab.

But it's a little cake that's made with cheese

and you find it at cheese shop,

or those little cheese carts in the market.

Definitely look for it, because it's really delicious.

I know it looks really strange, but it's so delicious.

I'm going to actually cut into it,

just so you can see what the texture is.

It's like the lightest, most fluffiest cake...

What that is...

See how spongy it is?

Look at that.

It's so delicious and it has just a very light sweetness,

so it's actually a really great thing

to serve with our desserts.

I'll probably just serve little squares like this

on a plate,

but if you can't get this,

then I would serve those desserts with some lady fingers,

that would really be great too.

I wish I could just give you guys a bite,

because it's so good.

Yum, yum, yum.

(Beth laughs)

All right, you guys, I hope you enjoyed this video.

I hope it's inspired you to maybe shop at

your own local farmers' market

and make a really great summer lunch for your family.

(gulls screaking)

Now there go the seagulls.

Do you hear them chiming in?

All right, you guys, I'll see you back here next time.

Until then, bye.

The Description of French Market Tour + Lunch! (BETH IN FRANCE 🇫🇷)