Pratique du Shadowing: Finalists Vs. Two Professional Chefs 🔥 | MasterChef Australia | S18 Ep58 | Clip - Apprendre l'anglais à l'oral avec la vidéo
Création de la leçon...
1
Hold on, you're doing...
2
You're both doing a dessert.
3
Ah.
4
OK, well, it's good.
5
I'll have to do it.
6
Ha!
7
That's great.
8
Poe, do you know Jean-Christophe is also doing a dessert?
9
I have no control over the men.
10
So are you...
11
Are you guys talking?
12
We don't need to because she knows what she's doing, I know what I'm doing, and we love each other so much.
13
The dynamic between Poe and Jean-Christophe is really interesting.
14
They are so solo workers.
15
You know, they teach us to communicate and who's the team leader.
16
It's just perfect.
17
There's not much talking, is there?
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No talking, I was like, there's no talking.
19
Has to be a team leader.
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And here they are.
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No team leader, no communication.
22
They're breaking all the rules.
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Okay, fun's over.
24
In round two, you three are gonna need these.
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Oh.
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Let's go, lads.
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Back in my apron and I feel at home again.
28
This is the way I'm meant to be, and I'm excited to cook.
29
This round is a team challenge.
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Your task is to cook a finals feast.
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Ooh.
32
Ooh.
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Both teams have 75 minutes.
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You're obviously professional, so it shouldn't be a problem, right?
35
I want to see two mains at least three sides and Something sweet from each team.
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Oh My god this is good and while I'm confident I could devour each feast by myself.
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I would love some company down here Oh my gosh,
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I am the new judge Megan Markle,
39
Doc McHugh And maybe somebody suave Just kidding
40
This is honestly a dream come true like I was just praying
41
that by some miracle she would call out my name Okay, I wouldn't quite say Andy's job is in jeopardy,
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but I will say my just want to think twice about the next thing as a baby
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Luke dot any words of advice for our cooks today.
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We want to see something amazing today We want flavor.
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We want textures and we've come hungry Yeah, more is more are you ready to get going?
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And And they are off it is her and John Christophe versus our top three I can't lie.
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I really want the boys to win We've already got some planning at play,
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okay Wanted to do that is that okay?
49
Yeah, of course you can do whatever you want Can you first what you want to do and then I can adjust?
50
No, I think the other way around because, like, I can adjust to French.
51
So I was thinking of doing il flutant because it's really fast.
52
Yeah?
53
I love il flutant.
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Perfect.
55
So I was hoping to do something with red peppers for some reason.
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Nice and red, very fresh.
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It's like a brandon.
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Oh, yes!
59
Yeah, that's what I meant.
60
They look so excited.
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So we're going French.
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I'm so interested to see what happens here.
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Me too, but I think these three are gonna work so well as a team.
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They know each other's flavours, they know how to work together.
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Yeah.
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What am I getting again?
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Steak, potatoes, eggs.
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Uh...
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It'd be pretty cool to be the first ones to beat the judges and actually have those bragging rights.
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I'm so ready.
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Bring it.
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Let's go.
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Uh...
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The concept for our finals feast is boys' barbecue.
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We're gonna hit hard with, like, the proteins.
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We've got a big piece of tomahawk steak, these beautiful prawns as well that will butterfly
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and have all these accompanying sides that will play well with all the different flavors.
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Do you know what you're doing or are you just shopping?
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Plan.
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What's the plan?
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I'm on meat.
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Yeah.
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Yeah.
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Seafood.
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I'm gonna be on dessert today.
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Ooh.
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So we're all trying to place our strengths.
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We've been cooking with each other for six months now.
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It's almost telepathic in a sense.
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Do the shallots for him first.
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I'll get the stock on first.
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We get to all band together and cook you know, for a common goal, bragging rights today.
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What a race!
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Go, Azul!
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Go, D.D.
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Come on, boys, let's go.
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I want to see some Atou.
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The judges have not left.
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They have been.
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Do you want to do, I think, do potato.
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Rata de Quinoa.
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Are you talking about potato?
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I think, well, as a French thing.
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What do you think?
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Yep, excellent.
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And then I'll do a couple of salads.
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Do you trust me?
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Yeah.
109
What do you mean, I trust you?
110
Yeah, okay, alright.
111
I've been with you for three years.
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How's the team dynamic, Poe and Jean-Christophe? That is...
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He's just come second place, but he's the Michelin star head chef.
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Yeah, but Poe moves to the beat of her own drum also.
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So this is.. this teamwork's gonna be interesting.
116
Definitely orange and fernal classic French.
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Yeah, it's definitely Frenchy.
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OK.
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I'm not quite sure what Jean-Christophe is doing, but there's chicken and there's a fish dish.
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Oh, and he's also doing a potato del finoa.
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Delphinoise.
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And then I'm also going to do a dessert, which I'm going to do an inflatine.
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I'm just staying out of the hurricane's way and letting him do his thing.
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Sorry, best face ever.
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All right, guys, I'm going to be on dessert and sauce today, all right?
126
All right, yeah.
127
We're working really well.
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I'm really happy with the flavours.
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I'm really happy with what we've got going on here.
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Our barbecue feast is looking great.
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Vinny's killing it on the steak.
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Aaron's prawns look amazing.
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How many bones do you want?
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Like six?
135
And I'm on dessert.
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Wow.
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Hello, final three.
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Hello.
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Hello, boys.
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How are we going?
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Hello, Dots.
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I'm great.
143
Who's the lead singer in the band?
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Me.
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Alright, Petra.
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Okay, here it is.
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Well, today I'm in charge of dessert.
148
So I'm making a chiffon, some lunch with strawberries and figs, and my snicker.
149
So did you say you're making a chiffon against Poe?
150
That's a great point.
151
Uh...
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Uh, yeah, but, uh, if I can knock it out of the park, um, it'll be pretty cool.
153
We'll see.
154
You're gonna have to nail it, and if you do, I'm excited to see what happens, but if you don't, there could be a bit of strife.
155
Uh...
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Good luck.
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Thank you.
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Nail it.
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I don't like how comfortable Luke looks at the moment.
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What is that smell?
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Wait...
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There's too much power for a young man like that and I think he's gonna abuse it just a little bit.
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They're fencing each other but there hasn't been any banter.
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I wanna win, I wanna have fun.
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We are match fit and we have numbers on our side.
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I think we're in with a good chance today.
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This little family is looking forward to a feast.
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You've got 45 minutes to go!
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We got it!
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Woo!
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Come on out.
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Five minutes to go.
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45 minutes to go.
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It's like from the top we're watching lots of little busy
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ants just doing a heck of a lot of stuff at once.
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The boys are doing Sunday barbecue vibes.
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Alright, Aaron, do you reckon you could watch that while I go south to the pantry for some sides?
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Like really vibing the barbecue-ness with all the smoke.
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I don't know what it is but something smell.
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When I look over at Poe and Jean-Christophe, I've seen, like, these sick, floating islands that Poe's done.
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And then I cannot quite figure out what Jean-Christophe is doing, though, because he's got, like, toasted couscous, some chicken, lots of vegetables.
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They look fantastic!
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Poe, hi.
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So you're on dessert?
185
Yeah, I'm on dessert.
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So I'm doing il flottant.
187
I've steeped mandarin into the custard.
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Smell it.
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But I have to do two other sides.
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So I'm gonna do anchovies with over a radish and parsley.
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Beautiful.
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Super bright.
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So lots of brightness.
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Sorry, I just have to quickly...
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Go to Jean-Christophe.
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Okay, Jean-Christophe.
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How are you, Sophia?
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We're so good.
199
We've just had a little update from Poe on what she's doing.
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So that must mean you're in charge of mains.
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Yes, I am, Ashley.
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What are you cooking?
203
So I'm gonna be doing a chicken dish, which is the drumstick.
204
Then gratin du finois.
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Oh.
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So I decided to put some celery at the last minute, so I'm glad.
207
Look at that.
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Yum.
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Gorgeous.
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The most likely, I love it.
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My favourite root vegetable.
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Then I've got a lovely recipe to make a ratatouille.
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Beautiful.
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All right.
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Ratatouille.
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I'm just having to do that now.
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I've got some sweet potatoes in a microwave.
218
Nice.
219
That's for my fish dish.
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Job done, and then I do my dessert.
221
Hold on, you're doing...
222
You're both doing a dessert.
223
Ah.
224
OK, well, it's good.
225
I'll have to do it.
226
Ha!
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That's great.
228
Hi.
229
Do you know Jean-Christophe is also doing a dessert?
230
I have no control over the men.
231
So are you...
232
Are you guys talking?
233
We don't need to, because she knows what she's doing, I know what I'm doing, and we love each other so much.
234
The dynamic between Poe and Jean-Christophe is really interesting.
235
They are so solo workers.
236
You know, they teach us to communicate and who's the team leader.
237
It's just perfect.
238
There's not much talking, is there?
239
No talking.
240
I was like, there's no talking.
241
Yeah.
242
Has to be a team leader.
243
And here they are.
244
No team leader, no communication.
245
They're breaking all the rules.
246
The Junker stuff is doing a dessert as well because he wants to.
247
I love you boys, but do be proud judges!
248
30 minutes to go!
249
What am I doing now?
250
What was that doing?
251
It was around the 25 minute mark in The Last Cook.
252
Where it all fell apart.
253
Where like Cyclone Jean-Christophe hit and it was a bomb sight.
254
And I think we're getting close.
255
Oh!
256
I can't believe this.
257
This is the battle of the century.
258
The judges versus the contestants.
259
Poirot and Jean-Christophe seem to be working completely solo, but together they have so much experience and a few Michelin stars on their side.
260
This is gonna finish slowly.
261
Here we are.
262
Now I can flambe.
263
The boys are working together so well.
264
Everything is going really smoothly and their barbecue face looks unreal.
265
What are you going about this?
266
They look beautiful.
267
Competition is well and truly on.
268
Ooh, we've got some flames from JC.
269
Hey, they're burning the dish!
270
They're burning the produce!
271
Shut up!
272
You got this, JC.
273
The gantry vibes are very loud.
274
Oh, Poe!
275
They're so good.
276
And I'm hearing a lot of go Poe and go John Christophe, and that's just not off, you know?
277
They're on our team.
278
Just because you got eliminated, that's not my fault.
279
You know what?
280
As long as we have some fun, and I reckon we're gonna put up some really tasty dishes, I reckon we might be all right.
281
We are working awesome as a team today.
282
Our barbecue feast is coming along beautifully beautifully.
283
Potato Grayson.
284
We've got Aaron on the grilled zucchini side.
285
Petro's making his cake and I'm on the potato gratin.
286
Luke, do you see the care I'm taking with every layer?
287
I just want you to know that Jean-Christophe is also doing our gratin.
288
Of course he is.
289
Yeah I think that's very very well done.
290
I definitely am a little bit concerned you know I'm making a French dish against a Frenchmen.
291
This is so important.
292
Not having too much liquid.
293
I haven't made potato gratin before.
294
I know what it's supposed to be like but I haven't actually made it.
295
But you know what I reckon I got it, it'll be fine.
296
It'll be fine.
297
Push me, push me, hurry up, hurry up.
298
I don't even have to think of this anymore.
299
We're not really a team.
300
We're more like two chefs working in two different restaurants and hoping that our dishes and menus match.
301
No, I think it's going to be OK, actually.
302
I need some fish and some pepper.
303
But I think John Gustav decided he was going to do a dessert, but I convinced him not to.
304
I'm going to get my stuff done on time, but I'm a bit worried about him.
305
Just trying to get my two sides, my desserts pretty much done.
306
And then I'm also onto my radish with anchovies and charred fennel with ouzo reduction.
307
Jon, how are you?
308
Super so good.
309
I'm happy with the dishes that we came to decide together.
310
And I think we've got a big chance anyway we have no choice.
311
Yeah, I'm not going to go on Boston, but I think I will.
312
Contestants and judges, everything's riding on this cook!
313
You got 15 minutes to go!
314
Luke's been rating his whole life this morning.
315
What am I doing?
316
You've gone red, so it was a good one.
317
That's how you know.
318
One.
319
My steaks are looking spectacular.
320
They're presented beautifully.
321
Looks beautiful, Vinny.
322
Aaron's prawns are looking so delicious.
323
Aaron, how are you going?
324
So far, so good.
325
Our sides are looking really, really good.
326
I've got some charred zucchini with a lemon and tarragon dressing and some endive and fig salad.
327
All right, we're pretty good here.
328
Yeah.
329
Petro's cake's in the oven, and it's time to check on my potato gratin.
330
Hey, Aaron.
331
Yeah, hear me.
332
I think there's too much liquid in this.
333
Cooked, but it's wet as.
334
Pour it out.
335
How?
336
Like...
337
I check on my potato gratin, and it is so wet.
338
It's like a soup.
339
It's like a potato soup.
340
So I decide that maybe I'll try and push a bit of weight
341
that maybe I'll try
342
and push a bit of weight on the potatoes to get a little bit of that excess moisture out.
343
And maybe I just need to get them in the oven at full temp.
344
I'm just hoping that that liquid evaporates and dries up, but if we don't, then we're definitely not in with a chance.
345
Let's try it by fighting, yeah?
346
Yeah.
347
Yum.
348
Whoo!
349
Come on, guys!
350
Come on!
351
It looks and smells incredible!
352
Okay, ignore me, just take everything from the oven.
353
Yeah.
354
Here we are.
355
So first one.
356
Oh, amazing.
357
Okay.
358
Yeah, of course it's bloody amusing.
359
Look at that.
360
The gratin de putain.
361
That's a gratin.
362
That's how you want your gratin to do.
363
That is a gratin.
364
Vinnie, come over and look at that gratin.
365
So far so good, we got everything we need.
366
That is one dish, two dish.
367
You got the chicken, watch out, it's very, very hot.
368
Yep.
369
Ratatouille, done.
370
Now the fish dish, which is basically
371
Some half cooked fish mixed with sweet potatoes and stuffed into a red paper baking oven with some mozzarella Please please please
372
Bon Appetit Oh my god, Poe and Jean-Christophe have pulled this out of the bag.
373
Their French face is looking unreal Here just don't give you damage the board Finish me some more please With what?
374
Put some oil.
375
Just a bit of oil.
376
I got it, I got it.
377
OK.
378
Come on, come on.
379
Come on!
380
Petra, what about this cake?
381
Yeah, gotta get the cake out.
382
I'm running out of time.
383
This cake has taken a lot longer than expected because it's so big.
384
I made the cake a little too big, which is why it took longer to cook, longer to cook.
385
I want three even layers of cake, so I need to slice it evenly, remove the layers, and and then start my piping.
386
Whoa.
387
But my cake is still warm.
388
The boys could be in trouble.
389
Which means that this cake would just collapse.
390
Oh, my God, oh, my God, oh, my God.
391
We might not get a cake up here.
392
What is he doing?
393
Oh, he's taking the top off.
394
Why?
395
We want your dishes to be fantastic!
396
Come on, two minutes to go!
397
We just need to torch.
398
I just need to remove them.
399
Oh, he's going to decorate the whole thing in two minutes.
400
Careful, Petro.
401
At the moment, I'm focusing solely on my cake.
402
That is my objective.
403
This is my dish, and I do not want to not put up a cake.
404
Petro, is it still hot?
405
Yeah.
406
There's no more time to cool down this cake.
407
So I'm cutting it, there's steam coming out of it, but I have to ice it.
408
I've got no choice.
409
Oh, my God.
410
This is so hard to watch.
411
So I've got a Mastika Chantilly cream, and then I'll be putting my macerated strawberries on top of that, and I'll finish off with Chantilly cream all over.
412
Oh, he's doing it. Can we wait?
413
Don't worry.
414
That's before we have the plan.
415
Oh my gosh, this is down to the wire.
416
Go on boys!
417
Oh my God.
418
Get on the plate.
419
Oh my God, they've got to move it.
420
Time is up in two,
421
nine, eight, seven, six, five, four, three, two, five!
422
That's enough!
423
Woo!
424
It's actually a very nice bonding experience at the end.
425
We feel so close here.
426
Yeah, this has changed our relationship after making that cake at the end together.
427
For three home cooks, I think we did a pretty bangin' good job, I reckon.
428
In terms of flavour and what we've done, I think we're definitely in for the chance.
429
It's amazing what you can do with no communication.
430
I mean, we could be quantity over quality, but I'm feeling very confident.
431
I think we've got some solid flavors and I think we've balanced each other's flavors well.
432
I think we're gonna win.
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Vocabulaire et conseils d’expression pour cette leçon
Cette vidéo contient 432 phrases et 2974 mots à répéter en shadowing. La partie parlée dure 19:42. Le locuteur parle à un rythme naturel d’environ 151 mots par minute, proche d’une conversation courante. Seuls 80 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant.
Vocabulaire clé de cette vidéo
15 mots de la vidéo à retenir, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| dessert nom | /dɪˈzɝt/ | dessert |
| dish nom | /dɪʃ/ | assiette, plat |
| potato nom | /pəˈteɪ.təʊ/ | pomme de terre, patate |
| feast nom | /ˈfiːst/ | fête |
| reckon verbe | /ˈɹɛkən/ | compter, calculer |
| oven nom | /ˈʌ.vn̩/ | four |
| flavor nom | /ˈfleɪvə/ | goût, saveur |
| steak nom | /steɪk/ | bifteck, steak |
| layer nom | /ˈleɪ̯ɚ/ | couche |
| liquid nom | /ˈlɪk.wɪd/ | liquide |
| dynamic adjectif | /daɪˈnæm.ɪk/ | dynamique |
| vibe nom | /vaɪb/ | vibe, aura |
| beautifully adverbe | /ˈbju.tɪ.fə.li/ | joliment |
| versus | /ˈvɝsəs/ | contre, face à |
| chef nom | /ʃɛf/ | chef cuisinier, chef |
Les verbes à particule que vous entendrez
| Mot | Prononciation | Sens |
|---|---|---|
| put up verbe | placer | |
| call out verbe | préciser, spécifier | |
| come along verbe | accompagner, venir | |
| come over verbe | venir | |
| cool down verbe | /kuːl ˈdaʊn/ | se refroidir, refroidir |
| fall apart verbe | tomber en morceaux | |
| figure out verbe | cerner | |
| look forward to verbe | avoir hâte de, attendre avec impatience |
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Present perfect have/has + participe passé — une action passée qui compte encore maintenant | we've come · have not left · have been |
| Propositions relatives who / which + proposition — une précision sur une personne ou une chose | dish, which is · big, which is |
| Passé continu was/were + -ing — une action en cours à un moment du passé | was just praying · was thinking · was hoping |
| Possibilité avec « might / may » might/may + verbe — quelque chose de possible mais pas certain | might be · might not get |
Prononciation à surveiller
Le locuteur utilise 141 contractions et formes réduites, comme I'm, we're, gonna. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « th »: smoothly /ˈsmuːðli/, telepathic /ˌtɛlɪˈpæθɪk/
- Les sons « sh » et « zh »: dish /dɪʃ/, chef /ʃɛf/, gosh /ɡɑːʃ/, reduction /ɹɪˈdʌk.ʃən/, delicious /dɪˈlɪ.ʃəs/
- Mots longs — placez bien l’accent: beautifully /ˈbju.tɪ.fə.li/, communicate /kəˈmjuːnɪkeɪt/, eliminate /ɪˈlɪm.ɪ.neɪt/, spectacular /spɛkˈtæk.jə.lɚ/, accompany /əˈkʌm.pə.ni/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Commencez à la vitesse 0,75×, répétez phrase par phrase, puis revenez à la vitesse normale quand cela devient facile.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme dessert, dish, potato.
Qu'est-ce que la technique du Shadowing ?
Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.