little trick, when you sit down at a table in a restaurant in France, we will generally bring you a basket of bread, depending on the quality of it you know if you have to stay to eat or change address.
I' am from Morocco. I love the baguette (Darija: bagita) and petite pain (ptipane), as well as I love France and French language and culture. Vive la France.
One of the major problem is that I think because of health reasons, the Baguette is put into a bag before it is sold and that makes the baguette sweat and become soft. In any boulangerie in France the baguette is kept in open area.
I use half a baguette for whatever I'm making for a meal then store the rest in a bag. Anything after 2 days gets turned into croutons in a pan with a little butter and oil. Great snack.
Not to be picky, but the end of the baguette is the "quignon", not the "croûton". Croûtons are square bits of stale bread you pan fry and add to a salad, for example.
Hello, another fantastic show! One observation. . . When giving a French term for something (in this case, the word for the inside of the bread and the name for French toast) can the French word be displayed on the screen so the viewer can possibly learn the word for future use? Thank you for such educational shows. I never miss an episode and watch them over and over
Love the baguette baked by 10 arr. Boulangerie near Opera in Paris! Crunchy on the outside, and soft, airy and tasty inside! Never forget the taste, super delicious!🥰 Eat it plain is a treat of the day! Yummy! 😋
One goes a long way for a good baguette. My son was moving around Paris airport on way to India to buy baguette for me and was caught by the security people. When he told them about non availability, the security guided him to a shop long away for fresh baguette. They were so happy to see a foreigner looking for baguette. French should preserve their tradition at all costs.
Years ago , I use to date an Italian girl and enjoyed eating Italian bead with just red grieve until a new brakey opened up , they only sold frunch bead , so I tryed it & it was really good ..alot better then Italian bead, not that heavy ..
You did not mention the old way my French father showed me as a child for day old baguettes, tear a piece off and dunk in a specially wide cup of coffee
I read that the proper baguette is becoming a rare thing with chain pre-frozen dough baguettes becoming the cheaper and putting the freshly handmade places out of business - Je Regrette - as I still remember the perfection of my favourite rustique baguettes in Paris (last century) - I've also checked out every aspiring copy in Tokyo - and while good attempts, none quite matched the taste I remember - tristesse ...
Well I don't know about their agreement but the baguette is an institution here. It's a national treasure amongst all layers of the population, from poor to rich. So I guess they'd be wrong
The Chileans perfected a version of the baguette, which is far superior to any french baguette ever made. You should travel a bit, you'll be surprised at what you will find.
The struggle is real: I’ve moved from a posh suburb (Boulogne-Bt), where everything was perfect, albeit expensive, to a popular one (Aulnay) and I’ve tried every bakery around my new place to find that one baker who knows his job. A bad baguette will get on my nerves, for real…
