Juliana's French accent is already incredible. You can tell she is already completely submerged in the French language at schoool. Fantastic ! You must be incredibly proud how she has adapted, and seemingly without complaint, mature beyond her years. I'm waiting with baited breath for the first 'all French language' video that you make that I'll have to put the English subtitles on for ! 😄
I am not surprised with that, due to her age when she came here: children have an ear that elder people have lost: i know two turkish brothers who came to live in France. The older was 16 when he arrived and still speaks with a strong accent. The younger was 12 and speaks with no accent at all. Take a child under ten and move him anywhere in the world, in a couple of month he will speak as well as a native. That is a mistery of the human brain.
@@kam7r882actually there was Il y a même une loi qui a fait passer chocolatine comme nom officiel et c'est même pas une blague, nos politiques n'ont rien de mieux à faire faut croire Personnellement je trouve ça très bien, beaucoup plus mignon que pain au chocolat Et pourtant je ne suis pas du sud, j'ai grandi avec l'appellation pain au chocolat, et en plus j'ai été pâtissier 😂 Mais techniquement c'est de la pâte feuilletée, pas du pain donc ce nom n'a aucun sens d'une part et est venu après celui de chocolatine. faut savoir admettre ses torts un moment !
Espèce de novlangueur.😉 Chez moi à Toulouse, il existe des pains au chocolat faits de pâte à pain et de chocolat qui se distinguent des chocolatines qui elles sont faites de pâte feuilletée et de chocolat. Confonds-tu pâte à pain et pâte feuilletée?
@@metchoumetch3176 "Chez moi à Toulouse, il existe des pains au chocolat " Ah ben tu vois!! lol A Toulon, on dit Pain au Chocolat, et comme on vous bat au Rugby... Bisous du sud est. :p
@@Error-td3cc Je fermerai les yeux sur tes mots innocents, car "vous portez fièrement nos couleurs" et que je doute du fond et de la pertinence de ton analyse rugbystique.
@@metchoumetch3176 En vrai, il n'y pas de débat, la viennoiserie s'appelle bien pain au chocolat. A l'origine, Marie-Antoinette a rapporté d'Autriche le Schokoladen. Cette viennoiserie se popularise et les français l'appellent Chocolatine (car en autrichien le "d" se prononce "t"). Puis les boulangers français se sont inspiré de la Chocolatine , remplacent la pâte à pain par la pâte feuilletée et nomment leur création: Pain au Chocolat (nom à chier ^^') D'où la confusion.
Tout a fait juste 👌 Je suis Francaise et je me suis etablis aux USA 🇺🇸 depuis 25 ans...ce qui me manque le plus : les petites boutiques, boulangerie, boucherie/charcuterie, les marches 2 fois la semaine, et les terraces de cafe,ou l'on prend le temps de deguster son cafe/croissant etc... Les expositions d'art, les musees, et les festivals d'ete sont aussi un grand manque pour moi !!! Mais j'ai fait un choix, donc j'assume... Thanks for those great videos, I love them all ❤😊❤
Le problème des flans c'est que beaucoup de boulangeries ne les font plus elles même, ils sont moins bon que les vrais flans pâtissiers. Rien qu'en regardant celui de la vidéo je vois qu'il était surgelé donc je comprends qu'elle ait trouvé ça bof
@@antoinebrg6299 Vrai ! Un bon flan, c'est imbattable ! Bien mieux qu'un éclair (et pourtant j'adore les éclairs, surtout au café !). Et un clafoutis maison ! Miam !
"Pain" means bread yes, but also means something like a "little bready brioche" at the bakery : un "petit pain". So you have a lot of pastry with "pain" in the name : pain brioché, pain aux amandes, pain aux raisins, perlinpin pain, etc... My favorite : la "viennoise chocolat" ;) it's like a brioche baguette with chocolate.
Ahah Juliana already getting in the "chocolatine" vs "pain au chocolat" war, you don't know what you're getting into 😁 So Juliana, if you think a "pain au chocolat" should just refer to bread with chocolate and not a pastry, then you'll have to explain to me why the "pain aux raisins" and "pain au lait" aren't bread with raisins and bread with milk in it lol. If you are consistent you should call them raisine and laitine... 😅
Omg ! I'm french and the video was really great. Even french people don't always have the culture of what is good. And it's not because it's french that it's always good. But you, you know what quality is. Great job !
vous parlez de pâtisseries industrielles encensées par des étasuniens qui ne s'y connaissent pas plus que vous... apparemment ! Effectivement, vous faites partie des français qui n'ont pas la culture du bon... Macdo est plus dans vos cordes !
I am French, wonderful tasting and explanations from Juliana. Bakers and pastry chefs are artisans and everyone is different. In the countryside, when bakeries and pastry shops are small, some are more specialized in baking even if they make cakes because they have a bakery degree, others are more specialized in pastry because they have a pastry diploma (pastries are often lighter and better). Sometimes they have both skills. You have to try to find the bakery and pastry shop that suits your tastes. In large bakeries, there is often both a baker and a pastry chef. Je suis française, magnifique dégustation et explications de Juliana. Les boulangers et les pâtissiers sont des artisans et chacun est différent. A la campagne, lorsque les boulangeries pâtisseries sont petites, certaines sont plus spécialisées dans la boulangerie même s'ils font des gâteaux parce qu'ils ont un diplôme de boulangerie, d'autres sont plus spécialisées en pâtisserie parce qu'ils ont un diplôme de pâtisserie (les pâtisseries sont souvent plus légères et meilleures). Parfois ils ont les deux compétences. Il faut essayer pour trouver la boulangerie et la pâtisserie qui correspondent à vos goûts. Dans les grandes boulangeries pâtisseries, il y a souvent à la fois un boulanger et un pâtissier.
What a lovely and interesting post. For as many times as I have been to France, I haven’t allowed myself to try these sweet delights. Not anymore thanks to Julianna. What a vibrant and confident personality she is , just as personable as her mother. Bravo. 👏 🎉
In the Northern and Estern parts of France you can find the Tarte à la rhubarbe. I recommand it. And don't miss the tarte Tatin. It's more of a dessert that you find on restaurant menus than in pastry shops. And the last item is definitely a Pain au chocolat 😋
It's remarkable how well Juliana's French is! Her accent sounds completely authentic! I remember the two times I visited France in my 20s; I had heard "stories" of the French snubbing their noses if Americans tried speaking French but didn't have the correct "accent" (that HCKCHK sound like your choking :). I, fortunately, ""CHKCHK'd" well after 8 years of taking the language, but I just think the French were very kind people in all! 👩🍳🍰🥧🍮Favorites? Hope (10 years old) wants about a dozen chocolate eclairs, husband Joey loves the Black Cherry Entremet, and I'm torn between the Opera and 3 Chocolate Entremet. Not really "flan people". 🤪
I’ve been watching a few of your videos recently and have just watched this one with my wife who is not only French but a French teacher. We live in the UK but I’m dual national Uk/Fr and we have a house in SW France. First time I’ve seen Juliana in your videos and we were both blown away by her language ability and accent (more than that my wife said you can tell she has been brought up in France - then I told her she hadn’t !!) Chapeau Juliana. Hope you realise what a gift you are giving your children to be able to be bilingual - I had to learn via uni and a year in France but it has changed my life and sure it will do the same for them!
60$ for 22 pastries in 2024. When I was living in Washington DC 20 years ago I paid 8$ for one tartelette made of industrial dough at Dean & Deluca ... Just to put in perspective
It's true that in NYC you are not spoiled when it comes to food, I have never eaten so badly in my life. Yet I shared goat half-cooked over a wood fire with the Maasai in Tanzania, ate sea cucumbers in China and ate lamb with mint in England (horrible experience). But for a French person, eating in New York is a feat and a certain dose of suicidal desire. Que les Dieux de la gastronomie aient pitié de vos âmes.😂😂
Nice review of the pastries. They all look so good. Something is going on when text appears in the video and the screen flashes. Not sure if it was added due to text or transitions in editing. Distracting if it can be fixed.
I have to agree. Delicious video, and her accent is amazing. The light flashing was very distracting. I would request that not to be on future videos. We love your content and greatly appreciate you sharing your advice on living in France. So very jealous! 😊
@stephaniep2259 thank you! I agree that light is the worst. We didn't realize how much so until after it was posted, but I think now we should have sent it back to the editor. We're still learning when it comes to the tech end. But you definitely won't see it again. Thanks so much for watching!
Well done Juliana! Congratulation! You are a so clever and articulate young girl. And you are both natural and professional. Not to mention your knowledge about our pastry. For a so young girl it's amazing! And you are so "chou"😂. Team chocolatine here!😂. I like so much the dynamics of your family then you win a subscriber. Bravo à vous.
Just recently found your channel. Love your videos! Juliana is extremely articulate and she seems well adjusted for being in a new country, a testament to her parents. I've slowly been going through your channel and watching all the videos. I look forward to your new videos with excited anticipation.😀
LOVE, LOVE Juliana. Eloquent, smart, so very mature and funny and a FOODIE❤ Near and dear to my heart. I see a Foodie vlog in her future. Seriously, maybe a monthly Julianna food vlog? That would be very fun. Maybe the first 3* Female Michelin Chef. Take a bow Julianna👏👏👏
Chez nous aussi dans l'Ain on dit pain au chocolat. Haha Pain ne veut pas seulement dire bread, baguette, mais loaf en anglais, alors pain au chocolat et chocolatine sont corrects tous les deux je pense. Tout dépend de la région française, comme une galette en Bretagne est une crêpe partout ailleurs, etc. 😂 Ce que les parisiens appellent un pain (grosse baguette de 400gr) s'appelait une flûte dans mon Intermarché local.
Definitely try these 2: "Paris Brest" and "Mille Feuille" (the one with the white Fondant on top). There are the summum of perfection. the mix of texture and taste that you never experienced as such before. I compare it to my first time trying a mango or lukuma ice cream in southern states. And thank you for your videos.
Thanks Juliana 😊👍 We can sum it up roughly like this: "Pain au chocolat" in the 2/3 north of France, "Chocolatine" in the 1/3 south. And people from the south are more sensitive than people from the north regarding the name of this pastry 😁
May be, but I'm from south-west and first time I came in Paris suburbs to buy a "chocolatine", the baker pretend he didn't know the name ! I had to show him and he said it's a "pain au chocolat" with disdain ! I know now it's a cultural marker between south and north.
@@thierrycambon116 I got the same thing in reverse, same disdain and no comprehension because you have to say chocolatine :/ stupidity is everywhere my friend. And the feud is between 1/4 of france (South West) against 3/4 South East don't say chocolatine so no north against south on this one.
Discovering your channel today... i hear Julianna defending the "chocolatine"... So, i have to subscribe ! Bienvenue en France et bravo pour vos vidéos !
Do you really have a choice when you're living in the Bordelais ? I also find Chocolatine cuter but what about Joe Dassin's song if we don't have "pains au chocolat" anymore ?
I loved this, "Daddy can try this one." Kids eat cakes with alcohol. Nobody bats an eye (Tiramisu, crepes grand marnier, etc). It's cute. Different culture.
Well the alcool wasn't cooked there. While in the crepes or babaorum and most recipes with alcool, the alcool is cooked so you just keep the flavor. It's true there is uncooked alcool in the Tiramisu (Amaretto or Marsala) but there isn't much it's just a bit, diluted in the coffee in which you dip the ladyfingers and some people avoid to put the alcool when there is children.
Love your videos and this one is a special treat - pastries! I live in Karlsruhe, Germany which is quite close to the French border (Alsace) and I've never been to the Bordeaux region you're at (though watching the videos I'm beginning to think I should ;)). I was super surprised to see the Foret Noire on offer there because in France this is usually a play on the German Black Forest Cake ("Schwarzwälder Kirschtorte" in German if you want to google it) from the German region of the Black Forest right across the Rhine river from Alsace. Pretty cool to see the combo of cherry, chocolate and cream is popular enough to have made it to the other side of France! The German cake is originally also with Kirschwasser (in France you'd say "kirsch" as in English I think and it is a type of Eau de vie from cherries) - though today this is often skipped so it can be enjoyed also by kids ;) Absolute brownie points for Juliana favoring the Foret Noire, too - maybe you should visit the Black Forest some time :D
Bonjour Julianna Pain au chocolat ce dit pour les boulangeries situées au nord du fleuve appelé la Loire ..et chocolatine pour celle située au sud. Mais évidemment il y a des exceptions...c est ça aussi la France
« Religieuse » means a female member of the Catholic clergy ... typically a nun ... Religieuses or nuns are also called « sœurs » (sisters) or « bonnes sœurs » ( good sisters) because it's their title for example : sœur Thérèse de l'Enfant-Jésus et de la Sainte-Face well known as « Sainte Thérèse de Lisieux », aka Thérèse Martin, norman « sainte » (Holly person). W i k i p e d i a : The pastry, whose name means "nun", is supposed to represent the papal mitre.
You are welcome. If you go to Normandy don't forget to visit the basilica of Lisieux dedicated to Sainte-Thérèse, a Carmelite nun. It is an important place of pilgrimage in northern France with Mont Saint-Michel also in Normandy. She was revered by the famous French singer Edith PIAF. I don't believe in God at all but sometimes I light a "candle" (cierge) in certain altars or small chapels dedicated to Sainte-Thérèse de Lisieux installed in many churches here in Normandy... @@BaguetteBound
"Chocolatine"... how cute! 😏Toulouse and it's region can carry on calling it that. The rest of France and the the World will carry on calling them pain au chocolat. S'il y a des ch'tis, belges, vosgiens, ou des suisses, prière de ne pas la ramener. C'est pain au chocolat et c'est tout!!! 😜
@@willycarle3088 Dans l'est de la France, on dit croissant au chocolat. Sinon, d'un point de vue technique, la chocolatine est la barre de chocolat qui se trouve à l'intérieur. Chocolatine est donc une synecdoque (synecdoche en anglais) : on utilise une partie pour évoquer le tout, comme "voiles" pour dire "bateau" ou "têtes" pour dire "animaux" (dans un troupeau).
The "forêt noire" is in fact a german cake, named after the Black Forest. 11:16 while it is commonly called a "flan", it is in fact a "flan pâtissier" (flan tart) which is basically a flan (a custard cooked by double boiling in a bowl) in a tart rather than a bowl.
Non c'est juste pour ceux avec la gelée, mais les deux autres sont purement et simplement des parts de gâteau. Etonnant comment les noms peuvent changer d'une région à l'autre. Mais ce n'est pas l'exemple le plus frappant.
Les parts de gâteaux avec mousse sont bien des entremets. La forêt noir peut entrer dans cette catégorie mais aussi dans celle des gâteaux. Le flan est aussi un entremet.
Je découvre aussi. Apparemment : Aujourd'hui, on parle d'entremets pour désigner un mets chaud ou froid, de type crème prise, flan ou encore glace. Un gâteau, un cake ou une tarte entrent eux dans la famille des desserts.
What boulangerie did you buy these? If you want to say of course otherwise no problem. The pain au chocolat and foret noire seem amazing, I am yearning to try them too ! 🤪
Moi aussi je craque pour les macarons , bravo Juliana pour ton français , suis admiratif , j'aimerais parler anglais comme tu parles notre langue , d'être bilingue c'est formidable
The pastries look so good! Have you encountered anyone with food allergies and how patisseries/restaurants respond to people who have them or ask questions about ingredients. I am very allergic to almonds, hazelnuts and even clams and similar seafood so anytime I go out to eat I feel like I am interrogating the servers who usually do not have the answers. Is there such a thing as "nut free" in France?
Pain ne veut pas dire que "bread". Exemple, pain de sucre, pain de dynamite, pain de viande, pain de savon, pain de beurre. Une des définition du dictionnaire est : Masse de matière à laquelle on donne, au moule, une forme déterminée ;-)
@@nicolasmillet888 Je vais où je veux ! 😘Je suis précis et argumenté dans mes réponses. Elle affirme quelque chose d'inexact, je démontre pourquoi ! C'est pour sa culture personnelle et quelle soit plus nuancé sur ce sujet. Elle peut dire chocolatine si ça lui chante, mais elle ne peux pas dire indirectement mais un sur ton péremptoire que trois quart des français on tort quand ils disent pain au chocolat en se basant sur une traduction du mots pain calqué entièrement sur l'anglais sans prendre en compte toute ses nuances en français . Contredire les français n'est sans doute pas ce qu'elle veut faire, pourtant c'est ce qu'elle fait malgré elle. Je pense que dans sa région de résidence ils ont profité qu'elle soit étrangère à cette lutte régionaliste franco-française stupide pour lui bourrer le mou. Et si elle voyage en France, je lui déconseille d'aborder ce sujet de cette façon et sur ce ton qui pourrait sembler arrogant. C'est un service que je tente de lui rendre. Maintenant elle est armé pour prendre du recul sur le sujet. Après elle en fera bien ce qu'elle veut. De votre côté occupez vous plutôt de gérer vos points d'exclamation.
@@nicolasmillet888 C'est justement ce que je fais en lui apportant les informations susceptibles de l'aider à étayer sa réflexion sur ce sujet. Contrairement à ceux qui l'entraînent à son insu dans ce délire régionaliste, moi je tente de faire oeuvre de respect envers sa personne et son intelligence. Ça veut dire quoi s'adapter à son interlocuteur ici ? Vous doutez de sa capacité à comprendre un petit argumentaire construit ? C'est une pente glissante que vous abordez. Vous êtes à deux doigts d'insulter son intelligence. Expliquez moi comment je devrait m'adresser à elle. Comme à un bébé ? Elle ne mérite pas des explications sur le sens multiple du mot pain en France ? Elle ne mérite pas d'être averti qu'elle s'engage sur un sujet de controverse idiote qui lui échappe ? C'est quoi pour vous le respect envers les gens ? Les laisser dans l'ignorance alors que l'on a l'opportunité de leur apporter une information qui peu leur être utile ? Vous savez, je ne prétend pas savoir plus de choses que les autres, et je suis le premier à remercier le premier qui, partage son savoir ou m'aide à corriger mes erreurs par bienveillance. Je ne vais donc pas me priver d'en faire de même envers mon prochain quand l'occasion m'en est donné, même si ça doit gêner des gens comme vous.
Most gâteaux are now made with premixed industrial products. Not bad but not the real thing. Tip : try the very local recipies. Lole cannelés on toir place I guess.And the salty things too, like fougasse.
The quality of pastries and bread depends on the businesses in France. Some stores make it overcooked, sometimes too raw while others do it just fine. It can be seen by looking at the appearance. Ca manque un peu de cuisson ici.
I might be wrong but it really looks like frozen patisserie, not homemade unfortunately as in a lot of boulangeries-patisseries nowadays. It's good quality but it's better to find a pastry artisan who specializes solely in pastry making to buy authentic homemade products. If the choice is too diverse and not very unique compared to other businesses, then it's suspicious. The macarons, the baba au rhum and that flan...
![[a day in my life] working as a baker in melb: baking croissants, danishes, salt bread 🥐🍞🥖🧈](/img/1.gif)
Juliana's French accent is already incredible. You can tell she is already completely submerged in the French language at schoool. Fantastic ! You must be incredibly proud how she has adapted, and seemingly without complaint, mature beyond her years. I'm waiting with baited breath for the first 'all French language' video that you make that I'll have to put the English subtitles on for ! 😄
She got our hard guttural "R" so right, it's impressive!
I am not surprised with that, due to her age when she came here: children have an ear that elder people have lost: i know two turkish brothers who came to live in France. The older was 16 when he arrived and still speaks with a strong accent. The younger was 12 and speaks with no accent at all. Take a child under ten and move him anywhere in the world, in a couple of month he will speak as well as a native. That is a mistery of the human brain.
Indeed !!!!
Yeah, I picked up on the accent right away. Oh, to be young!
She did a marvelous job! And her pronunciation/accent is spectacular.
Ahahah Juliana is definitely becoming a true French if she takes part in the "pain au chocolat/chocolatine" feud !
the only good term is pain au chocolat there is no debate
@@kam7r882actually there was
Il y a même une loi qui a fait passer chocolatine comme nom officiel et c'est même pas une blague, nos politiques n'ont rien de mieux à faire faut croire
Personnellement je trouve ça très bien, beaucoup plus mignon que pain au chocolat
Et pourtant je ne suis pas du sud, j'ai grandi avec l'appellation pain au chocolat, et en plus j'ai été pâtissier 😂
Mais techniquement c'est de la pâte feuilletée, pas du pain donc ce nom n'a aucun sens d'une part et est venu après celui de chocolatine. faut savoir admettre ses torts un moment !
Chocolatine.
@@ZeChADPK je ne sais pas quelles sont tes sources, mais tout ce que tu dis est faux.
war has started!!!!
Team Pain au chocolat !!! :D
Espèce de novlangueur.😉
Chez moi à Toulouse, il existe des pains au chocolat faits de pâte à pain et de chocolat qui se distinguent des chocolatines qui elles sont faites de pâte feuilletée et de chocolat.
Confonds-tu pâte à pain et pâte feuilletée?
@@metchoumetch3176 "Chez moi à Toulouse, il existe des pains au chocolat "
Ah ben tu vois!! lol A Toulon, on dit Pain au Chocolat, et comme on vous bat au Rugby... Bisous du sud est. :p
@@Error-td3cc Je fermerai les yeux sur tes mots innocents, car "vous portez fièrement nos couleurs" et que je doute du fond et de la pertinence de ton analyse rugbystique.
@@metchoumetch3176 Merci Toulouse ;)
@@metchoumetch3176 En vrai, il n'y pas de débat, la viennoiserie s'appelle bien pain au chocolat. A l'origine, Marie-Antoinette a rapporté d'Autriche le Schokoladen. Cette viennoiserie se popularise et les français l'appellent Chocolatine (car en autrichien le "d" se prononce "t"). Puis les boulangers français se sont inspiré de la Chocolatine , remplacent la pâte à pain par la pâte feuilletée et nomment leur création: Pain au Chocolat (nom à chier ^^')
D'où la confusion.
Tout a fait juste 👌
Je suis Francaise et je me suis etablis aux USA 🇺🇸 depuis 25 ans...ce qui me manque le plus : les petites boutiques, boulangerie, boucherie/charcuterie, les marches 2 fois la semaine, et les terraces de cafe,ou l'on prend le temps de deguster son cafe/croissant etc...
Les expositions d'art, les musees, et les festivals d'ete sont aussi un grand manque pour moi !!! Mais j'ai fait un choix, donc j'assume...
Thanks for those great videos, I love them all ❤😊❤
I gained 4 pounds just watching this video!
Juliana is a natural on camera. And that French accent is amazing!
What a sweet angel:) Thank you for this thorough explanation of french pastry and desserts.
Comment ça ! Le flan c'est la base ! Ça te cale après une promenade. Dire que c'est une création accidentelle est un sacrilège. TeamFlan !
Le problème des flans c'est que beaucoup de boulangeries ne les font plus elles même, ils sont moins bon que les vrais flans pâtissiers.
Rien qu'en regardant celui de la vidéo je vois qu'il était surgelé donc je comprends qu'elle ait trouvé ça bof
@@antoinebrg6299 Vrai ! Un bon flan, c'est imbattable ! Bien mieux qu'un éclair (et pourtant j'adore les éclairs, surtout au café !). Et un clafoutis maison ! Miam !
"Pain" means bread yes, but also means something like a "little bready brioche" at the bakery : un "petit pain". So you have a lot of pastry with "pain" in the name : pain brioché, pain aux amandes, pain aux raisins, perlinpin pain, etc...
My favorite : la "viennoise chocolat" ;) it's like a brioche baguette with chocolate.
You should taste the "Paris Brest " with praline.
Paris Brest is definitely a thing
@@sebastien-zf5cc yes it is ?
@@paulplaiulla9033 It is. It was. It wiil be. for sure
Yes, it's my favourite!
So sad that it wasn't included in this video.
Ahah Juliana already getting in the "chocolatine" vs "pain au chocolat" war, you don't know what you're getting into 😁
So Juliana, if you think a "pain au chocolat" should just refer to bread with chocolate and not a pastry, then you'll have to explain to me why the "pain aux raisins" and "pain au lait" aren't bread with raisins and bread with milk in it lol. If you are consistent you should call them raisine and laitine... 😅
Omg ! I'm french and the video was really great. Even french people don't always have the culture of what is good. And it's not because it's french that it's always good. But you, you know what quality is. Great job !
vous parlez de pâtisseries industrielles encensées par des étasuniens qui ne s'y connaissent pas plus que vous... apparemment ! Effectivement, vous faites partie des français qui n'ont pas la culture du bon... Macdo est plus dans vos cordes !
Juliana's level of French and pronunciations are amazing. Bravo! She is officially bilingual. 😊
Very funny! So nice to watch a fresh approach on french cakes. x
What a lovely family!
Absolutely agree. Three of my favorite people on RUclips from France.
I am French, wonderful tasting and explanations from Juliana. Bakers and pastry chefs are artisans and everyone is different. In the countryside, when bakeries and pastry shops are small, some are more specialized in baking even if they make cakes because they have a bakery degree, others are more specialized in pastry because they have a pastry diploma (pastries are often lighter and better). Sometimes they have both skills. You have to try to find the bakery and pastry shop that suits your tastes. In large bakeries, there is often both a baker and a pastry chef. Je suis française, magnifique dégustation et explications de Juliana. Les boulangers et les pâtissiers sont des artisans et chacun est différent. A la campagne, lorsque les boulangeries pâtisseries sont petites, certaines sont plus spécialisées dans la boulangerie même s'ils font des gâteaux parce qu'ils ont un diplôme de boulangerie, d'autres sont plus spécialisées en pâtisserie parce qu'ils ont un diplôme de pâtisserie (les pâtisseries sont souvent plus légères et meilleures). Parfois ils ont les deux compétences. Il faut essayer pour trouver la boulangerie et la pâtisserie qui correspondent à vos goûts. Dans les grandes boulangeries pâtisseries, il y a souvent à la fois un boulanger et un pâtissier.
What a lovely and interesting post. For as many times as I have been to France, I haven’t allowed myself to try these sweet delights. Not anymore thanks to Julianna.
What a vibrant and confident personality she is , just as personable as her mother. Bravo. 👏 🎉
Merci 😊
In the Northern and Estern parts of France you can find the Tarte à la rhubarbe. I recommand it. And don't miss the tarte Tatin. It's more of a dessert that you find on restaurant menus than in pastry shops. And the last item is definitely a Pain au chocolat 😋
Juliana's pronunciation is quite good! And French pâtissiers are absolutely amazing.
She did a really good job describing all those pastry. And her accent… wow!
It's remarkable how well Juliana's French is! Her accent sounds completely authentic! I remember the two times I visited France in my 20s; I had heard "stories" of the French snubbing their noses if Americans tried speaking French but didn't have the correct "accent" (that HCKCHK sound like your choking :). I, fortunately, ""CHKCHK'd" well after 8 years of taking the language, but I just think the French were very kind people in all! 👩🍳🍰🥧🍮Favorites? Hope (10 years old) wants about a dozen chocolate eclairs, husband Joey loves the Black Cherry Entremet, and I'm torn between the Opera and 3 Chocolate Entremet. Not really "flan people". 🤪
Beautiful presentation of our pastry specialties!
I’ve been watching a few of your videos recently and have just watched this one with my wife who is not only French but a French teacher. We live in the UK but I’m dual national Uk/Fr and we have a house in SW France. First time I’ve seen Juliana in your videos and we were both blown away by her language ability and accent (more than that my wife said you can tell she has been brought up in France - then I told her she hadn’t !!) Chapeau Juliana. Hope you realise what a gift you are giving your children to be able to be bilingual - I had to learn via uni and a year in France but it has changed my life and sure it will do the same for them!
60$ for 22 pastries in 2024. When I was living in Washington DC 20 years ago I paid 8$ for one tartelette made of industrial dough at Dean & Deluca ... Just to put in perspective
It's true that in NYC you are not spoiled when it comes to food, I have never eaten so badly in my life.
Yet I shared goat half-cooked over a wood fire with the Maasai in Tanzania, ate sea cucumbers in China and ate lamb with mint in England (horrible experience).
But for a French person, eating in New York is a feat and a certain dose of suicidal desire.
Que les Dieux de la gastronomie aient pitié de vos âmes.😂😂
DC has some great bakeries now, but the prices are still outrageous.
@@chouchounah "lamb with mint" -- omg ! Only in England..
En fait c est bien meilleur qu'on ne croit...
Nice review of the pastries. They all look so good. Something is going on when text appears in the video and the screen flashes. Not sure if it was added due to text or transitions in editing. Distracting if it can be fixed.
Thanks for that feedback! Our editor was experimenting with new things, but I don't think it worked well. Thanks for watching!
I have to agree. Delicious video, and her accent is amazing. The light flashing was very distracting. I would request that not to be on future videos.
We love your content and greatly appreciate you sharing your advice on living in France. So very jealous! 😊
@stephaniep2259 thank you! I agree that light is the worst. We didn't realize how much so until after it was posted, but I think now we should have sent it back to the editor. We're still learning when it comes to the tech end. But you definitely won't see it again. Thanks so much for watching!
Top 3 de Juliana : Forêt noire, Éclair au chocolat et macaron --> good choice !
So glad to see newcomers enjoying Nouvelle Aquitaine! And Juliana's French is indeed very good
Well done Juliana! Congratulation! You are a so clever and articulate young girl. And you are both natural and professional. Not to mention your knowledge about our pastry. For a so young girl it's amazing! And you are so "chou"😂. Team chocolatine here!😂. I like so much the dynamics of your family then you win a subscriber. Bravo à vous.
Merci! 😊
On camera talent is great and we should see more of her in the future.
Oh my love their éclairs especially the coffee! Nice job
Incredible ! I am French and if I didn't know thatJuliana is American, I'd be persuaded that she'd be French ! Bravo !
She clearly not only have a perfect accent but catches French passion for food 😂
Well done, Juliana!
Julianna is so lovely, fresh, natural and smart! She's so french!
Just recently found your channel. Love your videos! Juliana is extremely articulate and she seems well adjusted for being in a new country, a testament to her parents. I've slowly been going through your channel and watching all the videos. I look forward to your new videos with excited anticipation.😀
LOVE, LOVE Juliana. Eloquent, smart, so very mature and funny and a FOODIE❤ Near and dear to my heart. I see a Foodie vlog in her future. Seriously, maybe a monthly Julianna food vlog? That would be very fun.
Maybe the first 3* Female Michelin Chef.
Take a bow Julianna👏👏👏
😊
Very nice !
Clear, easily understandable and ver well spoken !
How Fun! Merci Juliana 😋 your accent is superbe. And your French attitude is blossoming 😉 This a reoccurring dream that I have 🍰🧁🎂🍰🧁
elle semble s'acclimater tres bien à son nouvel environnement
on dit: pain au chocolat... fight me ! Juliana could pass as a french native with her incredible accent !
Chez nous aussi dans l'Ain on dit pain au chocolat. Haha
Pain ne veut pas seulement dire bread, baguette, mais loaf en anglais, alors pain au chocolat et chocolatine sont corrects tous les deux je pense. Tout dépend de la région française, comme une galette en Bretagne est une crêpe partout ailleurs, etc. 😂 Ce que les parisiens appellent un pain (grosse baguette de 400gr) s'appelait une flûte dans mon Intermarché local.
Chez nous, dans l'Aude, on dit chocolatine.
Definitely try these 2: "Paris Brest" and "Mille Feuille" (the one with the white Fondant on top). There are the summum of perfection. the mix of texture and taste that you never experienced as such before. I compare it to my first time trying a mango or lukuma ice cream in southern states.
And thank you for your videos.
Thanks Juliana 😊👍
We can sum it up roughly like this: "Pain au chocolat" in the 2/3 north of France, "Chocolatine" in the 1/3 south.
And people from the south are more sensitive than people from the north regarding the name of this pastry 😁
May be, but I'm from south-west and first time I came in Paris suburbs to buy a "chocolatine", the baker pretend he didn't know the name ! I had to show him and he said it's a "pain au chocolat" with disdain ! I know now it's a cultural marker between south and north.
@@thierrycambon116 I got the same thing in reverse, same disdain and no comprehension because you have to say chocolatine :/ stupidity is everywhere my friend.
And the feud is between 1/4 of france (South West) against 3/4 South East don't say chocolatine so no north against south on this one.
Discovering your channel today... i hear Julianna defending the "chocolatine"... So, i have to subscribe !
Bienvenue en France et bravo pour vos vidéos !
😂 L'équipe chocolatine !
Do you really have a choice when you're living in the Bordelais ? I also find Chocolatine cuter but what about Joe Dassin's song if we don't have "pains au chocolat" anymore ?
I loved this, "Daddy can try this one." Kids eat cakes with alcohol. Nobody bats an eye (Tiramisu, crepes grand marnier, etc). It's cute. Different culture.
Well the alcool wasn't cooked there.
While in the crepes or babaorum and most recipes with alcool, the alcool is cooked so you just keep the flavor.
It's true there is uncooked alcool in the Tiramisu (Amaretto or Marsala) but there isn't much it's just a bit, diluted in the coffee in which you dip the ladyfingers and some people avoid to put the alcool when there is children.
Elle a mangé de la forêt noire dont la génoise est punchée au kirsch mais shhhhh 🤫
Love your videos and this one is a special treat - pastries!
I live in Karlsruhe, Germany which is quite close to the French border (Alsace) and I've never been to the Bordeaux region you're at (though watching the videos I'm beginning to think I should ;)). I was super surprised to see the Foret Noire on offer there because in France this is usually a play on the German Black Forest Cake ("Schwarzwälder Kirschtorte" in German if you want to google it) from the German region of the Black Forest right across the Rhine river from Alsace. Pretty cool to see the combo of cherry, chocolate and cream is popular enough to have made it to the other side of France! The German cake is originally also with Kirschwasser (in France you'd say "kirsch" as in English I think and it is a type of Eau de vie from cherries) - though today this is often skipped so it can be enjoyed also by kids ;) Absolute brownie points for Juliana favoring the Foret Noire, too - maybe you should visit the Black Forest some time :D
Bonjour Julianna
Pain au chocolat ce dit pour les boulangeries situées au nord du fleuve appelé la Loire ..et chocolatine pour celle située au sud.
Mais évidemment il y a des exceptions...c est ça aussi la France
Pain au chocolat vs Chocolatine is a North/Aquitaine French battle
merci pour avoir choisi le nom chocolatine (et expliqué pourquoi !😀), l'accent de votre fille est parfait !
Eclair au café, paris-brest and forêt noire are my favorite.
You also should try patisserie from a real pâtissier, twice or three time the price for the most famous, but it worthwhile the try❤
u need to try coissant aux amandes!
« Religieuse » means a female member of the Catholic clergy ... typically a nun ... Religieuses or nuns are also called « sœurs » (sisters) or « bonnes sœurs » ( good sisters) because it's their title for example : sœur Thérèse de l'Enfant-Jésus et de la Sainte-Face well known as « Sainte Thérèse de Lisieux », aka Thérèse Martin, norman « sainte » (Holly person).
W i k i p e d i a : The pastry, whose name means "nun", is supposed to represent the papal mitre.
Wow! We had no idea, thanks!
You are welcome. If you go to Normandy don't forget to visit the basilica of Lisieux dedicated to Sainte-Thérèse, a Carmelite nun. It is an important place of pilgrimage in northern France with Mont Saint-Michel also in Normandy.
She was revered by the famous French singer Edith PIAF.
I don't believe in God at all but sometimes I light a "candle" (cierge) in certain altars or small chapels dedicated to Sainte-Thérèse de Lisieux installed in many churches here in Normandy... @@BaguetteBound
Well done Juliana !
The one with whipped cream chocolate and cherries is call "Forèt noire" or Black forest. I love it ! 😋
just so people know it is originally from germany (foret noire is a regoin of germany) and the cherries re supposed to be imbibed with kirsh alcohol
Bonjour! and Merci!! Dean & Cindy
Juliana bravo pour ton français
Tu es top ❤❤
Team chocolatine ❤ best wishes ❤
as a person from Toulouse, I'm glad she says "chocolatine" instead of "pain au chocolat"
We are training all Americans who visit to call it that too. 😉
"Chocolatine"... how cute! 😏Toulouse and it's region can carry on calling it that. The rest of France and the the World will carry on calling them pain au chocolat. S'il y a des ch'tis, belges, vosgiens, ou des suisses, prière de ne pas la ramener. C'est pain au chocolat et c'est tout!!! 😜
@@Sayitlikitiz101 dit ce que tu veux mais un pain au chocolat c'est un pain fait avec du chocolat
@@BaguetteBound Fighting the good fight
@@Sayitlikitiz101 I am from Bordeaux, we also say chocolatine. And "pain au chocolat" is so bland. It makes me think of a bar of chocolate in bread.
team "tarte au citron' without meringue here!
And for the "éclair" always a coffee one.
And my third one would be le "Paris - Brest"
bravo pour vos vidéos !
Team pain au choco FTW !
Hi family ! You really should taste kouign amann !!! Une spécialité bretonne (sorry, i didn't manage to translate 😅). Take care and bienvenu !!
votre accent français est parfait !!!!! french fan
Try a Paris-Brest it's one of the best thing ever. Plus Forêt Noire is a German pastry! :D
I like the way this young lady starts her video; she says my name, as opposed to almost everyone else saying it's. It's much more apropos.
yeah "chocolatine" sounds nicer than "pain au chocolat" . team CHOCOLATINE forever 🥰
Apple turnover , Flan et les milles feuilles and croissant of course .
Pain au chocolat au Nord / chocolatine au Sud. Moi, je suis du Nord et jamais je ne dirai "chocolatine" (c'est la guerre !) 😆
😂
c'est faux, chocolatine c'est juste une partie du sud ouest, dans le sud est on dit pain au chocolat.
@@willycarle3088 Dans l'est de la France, on dit croissant au chocolat. Sinon, d'un point de vue technique, la chocolatine est la barre de chocolat qui se trouve à l'intérieur. Chocolatine est donc une synecdoque (synecdoche en anglais) : on utilise une partie pour évoquer le tout, comme "voiles" pour dire "bateau" ou "têtes" pour dire "animaux" (dans un troupeau).
For your info, Speculose is a Belgian biscuit with a lot of different spices
The "forêt noire" is in fact a german cake, named after the Black Forest.
11:16 while it is commonly called a "flan", it is in fact a "flan pâtissier" (flan tart) which is basically a flan (a custard cooked by double boiling in a bowl) in a tart rather than a bowl.
Magnifique. Ca donne vraiment envie de manger ces gâteaux. J'ai un petit doute sur "entremets", mais peu importe.
Non c'est juste pour ceux avec la gelée, mais les deux autres sont purement et simplement des parts de gâteau. Etonnant comment les noms peuvent changer d'une région à l'autre. Mais ce n'est pas l'exemple le plus frappant.
Les parts de gâteaux avec mousse sont bien des entremets. La forêt noir peut entrer dans cette catégorie mais aussi dans celle des gâteaux. Le flan est aussi un entremet.
Je découvre aussi.
Apparemment : Aujourd'hui, on parle d'entremets pour désigner un mets chaud ou froid, de type crème prise, flan ou encore glace. Un gâteau, un cake ou une tarte entrent eux dans la famille des desserts.
@@laurentpaumier3103 A la longue, ça va devenir compliqué de commander au restau. Ça risque de varier en fonction du chef et de la région.
Cake dance! An American female colleague of me has the same dance when she eats cake! Didn't know it was an American thing ;-)
Au fait, vous avez oublié les cannelés de Bordeaux. Pâtisserie délicieuse (au rhum) !
We LOVE them!! ❤️
The cherry one remind me of a forêt noir / Black forest
That is because it is one. It is inspired by the german cake.
What boulangerie did you buy these? If you want to say of course otherwise no problem. The pain au chocolat and foret noire seem amazing, I am yearning to try them too ! 🤪
Hoummm! ❤Le Baba au rhum! .et..Il manque la crème au marron! Ouuuuh aussi le❤ millefeuilles❤ !👌
Dans l’eclair la creme pâtissière est au chocolat et dans le chou elle est nature
Et les entremets sont des desserts a base de crèmes
Moi aussi je craque pour les macarons , bravo Juliana pour ton français , suis admiratif , j'aimerais parler anglais comme tu parles notre langue , d'être bilingue c'est formidable
My god that perfect accent. Nice
Girl, your accent is fantastic, almost perfect, way better than my English and I've twice your age, yes French are bad at English :D
When I went to school in Paris in 19 73 it was pain au chocolait
Same thing I know.. DELICIOUS 😘💥
Bravo et très bon accent !
The pastries look so good! Have you encountered anyone with food allergies and how patisseries/restaurants respond to people who have them or ask questions about ingredients. I am very allergic to almonds, hazelnuts and even clams and similar seafood so anytime I go out to eat I feel like I am interrogating the servers who usually do not have the answers. Is there such a thing as "nut free" in France?
chouquette with cream is "choux à la crème"
3:29 : it's not a "weird jelly", it's un coulis :)
You forgot that there is Kirsch (cherry brandy) in the chocolate cake part of the Forêt Noire, and the cherries are brandied... 🤪
Pain ne veut pas dire que "bread". Exemple, pain de sucre, pain de dynamite, pain de viande, pain de savon, pain de beurre. Une des définition du dictionnaire est : Masse de matière à laquelle on donne, au moule, une forme déterminée ;-)
Tu vas trop loin !!!
@@nicolasmillet888 Je vais où je veux ! 😘Je suis précis et argumenté dans mes réponses. Elle affirme quelque chose d'inexact, je démontre pourquoi ! C'est pour sa culture personnelle et quelle soit plus nuancé sur ce sujet. Elle peut dire chocolatine si ça lui chante, mais elle ne peux pas dire indirectement mais un sur ton péremptoire que trois quart des français on tort quand ils disent pain au chocolat en se basant sur une traduction du mots pain calqué entièrement sur l'anglais sans prendre en compte toute ses nuances en français . Contredire les français n'est sans doute pas ce qu'elle veut faire, pourtant c'est ce qu'elle fait malgré elle. Je pense que dans sa région de résidence ils ont profité qu'elle soit étrangère à cette lutte régionaliste franco-française stupide pour lui bourrer le mou. Et si elle voyage en France, je lui déconseille d'aborder ce sujet de cette façon et sur ce ton qui pourrait sembler arrogant. C'est un service que je tente de lui rendre. Maintenant elle est armé pour prendre du recul sur le sujet. Après elle en fera bien ce qu'elle veut. De votre côté occupez vous plutôt de gérer vos points d'exclamation.
@@antibash691 Il faut s'adapter a son interlocuteur, c'est important
@@nicolasmillet888 C'est justement ce que je fais en lui apportant les informations susceptibles de l'aider à étayer sa réflexion sur ce sujet. Contrairement à ceux qui l'entraînent à son insu dans ce délire régionaliste, moi je tente de faire oeuvre de respect envers sa personne et son intelligence. Ça veut dire quoi s'adapter à son interlocuteur ici ? Vous doutez de sa capacité à comprendre un petit argumentaire construit ? C'est une pente glissante que vous abordez. Vous êtes à deux doigts d'insulter son intelligence. Expliquez moi comment je devrait m'adresser à elle. Comme à un bébé ? Elle ne mérite pas des explications sur le sens multiple du mot pain en France ? Elle ne mérite pas d'être averti qu'elle s'engage sur un sujet de controverse idiote qui lui échappe ? C'est quoi pour vous le respect envers les gens ? Les laisser dans l'ignorance alors que l'on a l'opportunité de leur apporter une information qui peu leur être utile ? Vous savez, je ne prétend pas savoir plus de choses que les autres, et je suis le premier à remercier le premier qui, partage son savoir ou m'aide à corriger mes erreurs par bienveillance. Je ne vais donc pas me priver d'en faire de même envers mon prochain quand l'occasion m'en est donné, même si ça doit gêner des gens comme vous.
Holy smokes, you look like both your parents!
Most gâteaux are now made with premixed industrial products. Not bad but not the real thing. Tip : try the very local recipies. Lole cannelés on toir place I guess.And the salty things too, like fougasse.
The quality of pastries and bread depends on the businesses in France. Some stores make it overcooked, sometimes too raw while others do it just fine. It can be seen by looking at the appearance. Ca manque un peu de cuisson ici.
I might be wrong but it really looks like frozen patisserie, not homemade unfortunately as in a lot of boulangeries-patisseries nowadays. It's good quality but it's better to find a pastry artisan who specializes solely in pastry making to buy authentic homemade products. If the choice is too diverse and not very unique compared to other businesses, then it's suspicious. The macarons, the baba au rhum and that flan...
Exactly ! I already ate exactly the same pastries in Paris 15 years ago 😄Lemon tart is very recognizable.
You look so funny. You remind me Vena from the Mikan.Mandarin youtube chanel XD
14:32 "this isn't bReAd, bread is a baguette!" haha so true and funny
Pain au chocolat !
14:10 oh no. no no no no. There's no raisintine.
chocolatine came from the english people, 2-300 years ago, who said "chocolate in".... and that stays in the french way: Chocolatine!
La chocolatine c'est pour ceux qui prononcent " soixan-neuf " 😂😜
Nobody eats chouquette as a dessert, it's for petit-déjeuner! Same as well for croissant and pain au chocolat (chocolatine is for weaks!)
8,000 calories, right there.
Next time try le petit suisse and la torsade
You're missing the mille-feuille ;-)