Pratique du Shadowing: I Tried London's Most Expensive Buffet - Apprendre l'anglais à l'oral avec la vidéo
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287 phrases
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1
Hello and welcome to the UK's most expensive buffet.
2
That was my fancy intro, now I'm just going to get to it.
3
It's literally just behind me, we're at the Grove in Watford.
4
It's part of a hotel.
5
It's a gourmet buffet, you can eat everything.
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Sushi, beef, chicken, fish, pork, lamb.
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Should we say now how much it is?
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No, we're going to keep you guessing.
9
Can you guess how much this is going to cost?
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Because I know.
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Comment your guesses right now.
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Also, I feel like we are sticking out like a sore thumb, so I'm trying to keep the voice down.
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Hopefully you can hear me because I'm trying to do the ASMR.
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hey thank you so much apparently 70 of you aren't subscribed so if you could subscribe now that'd be really great thank you so much our booking was seven minutes ago right so we should get cracking we got an early booking so it wasn't busy but it seems pretty popping already we'll see i've never been to a place so posh in my whole life really just the way people speak here is like intimidating hi there how you doing no you're all good yeah good thank you you yeah very well thanks good uh We've got a table on the web for three people.
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My name is Yatska, I'm your waiter for today, so whatever is happening here you can always...
16
You're looking good!
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...and ask about everything.
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In the middle of the room, cold buffet, seafood selection, salad selection, cold cheese, with my recommendation is sushi and the plates you can find underneath, easy.
19
Look at the setting that we're in.
20
This makes a difference to the worst restaurants that we've bent here come with me and you'll be in a world of pure imagination that's been a while since we've done that i am looking at the dessert section right now not going to show it to you because we need to save that for later but it looks unbelievable oh my so we're going to start with the cold section and appetizers we've got some prosciutto some chorizo we've got brie cheese oh Oh, vegan cheese.
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Vegan vegetable terrine.
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Got to try a bit of pork and chicken pie.
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Hamhawk terrine.
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Now, that's getting tried.
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So far, this is looking great.
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This is unbelievable.
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Right, second plate.
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We're going to go with some hummus.
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Also, I will note, this has just been topped up.
30
Some beetroot hummus.
31
Some tzatziki.
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And some baba ganoush.
33
Look at the cracker selection.
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Going to get a sesame one.
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Get some potato salad.
36
This is endless.
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that is a work of art caviar there's more oh my god what's he doing two of each please i don't really believe what's going on right now oh mate thank you so much wow thank you so much appreciate it man thank you you shouldn't be allowed in this place i feel like a little kid these are just the starters right this was the first plate that we got of cold meats cheese prosciutto fantastic quality great hole in one unbelievable he's he's he's in heaven already i want that slapped on a pizza right now oh you're gonna be in heaven like that this cheese is that a well i don't even know what that is a bit of ham hock i feel like this is a british thing the press terrine made from slow cooked ham hocks with peas, whole grain honey mustard and parsley set using the natural gelatin from the ham hocks.
38
Bit of the chicken and I don't know what this is.
39
This is actually really good.
40
I'm actually glad I'm trying this because I would never do this otherwise.
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I'm just going to go for a bit of this.
42
I don't know what this is.
43
That's lovely.
44
I feel like it's a pearl barley thing, but there's pomegranate seeds in it as well.
45
Really lovely.
46
Really fresh.
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Potato salad.
48
Oh, that's making me do stuff.
49
That is the most Mediterranean feta cheese I've ever had.
50
With the red onion as well and the olives all together.
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I don't want to feel like I'm alone in this experience.
52
Right?
53
That's...
54
You know what I'm saying.
55
That's fresh, fresh.
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The sesame cracker with fennel seed on it as well.
57
well.
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Gonna try it with some hummus.
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This is like a thick hummus.
60
This is like a, you know, it's like that.
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Beetroot hummus.
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I don't actually think it really goes together, beetroot and hummus, but you do you, Grove.
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You pop off.
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Baba ganoush.
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This is good.
66
This is very garlicky.
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Tzatziki, oh, lovely.
68
Tzatziki, this is great.
69
There's nothing here that you're like, Oh, this was sitting out in the cabinet for a while.
70
Could we do a bottle of the Montefurciano?
71
It depends.
72
How many glasses do you have for it?
73
Three, please.
74
Oh, what about me?
75
You can have one?
76
Do you want one?
77
Yeah, sit in.
78
You want some food?
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Three glasses, bottle of the Montefurciano.
80
Yes, please.
81
Absolutely, that's not a problem at all.
82
And enjoy your meal.
83
Thank you so much, man.
84
Cheers.
85
I thought you were shaking my hand.
86
Shaking.
87
OK.
88
That is in the end of the service.
89
Ah, OK.
90
OK, cool.
91
I'm so awkward, man.
92
I'm so awkward.
93
Why am I so awkward, man?
94
I don't know what to say.
95
I don't know why I hang out with him.
96
Yeah, I've had this before.
97
This is great.
98
Right.
99
Perfection.
100
Sounds good as well.
101
What did he say this was?
102
This was the flame grilled one.
103
Nah, I feel like I'm in Tokyo.
104
Ah, wow.
105
Konnichiwa.
106
Wow.
107
How fresh.
108
Smells like butter.
109
He's freaking out.
110
My goodness.
111
You like?
112
Man, I haven't had an eating experience like this ever in my life.
113
We've got the sea bass, I believe.
114
They charred it on top, the skin.
115
Don't know how I feel about that, but let's do it.
116
I mean, it's great.
117
I'm actually kind of digging the skin on it.
118
Bit of smokiness to it.
119
I think we've got tuna and avocado.
120
That's actually not doing anything for me.
121
Next up, salmon one.
122
We've got a crispy on the outside edge.
123
We've also got some crispy bit here.
124
Some sauce in the middle.
125
The quality of this is unbelievable.
126
Honestly, I cannot wait for the next dishes.
127
Could we do a carbonara, please?
128
We'll go for the...
129
We'll go spaghetti, please.
130
Am I all right to add some parsley and chili to my carbonara as well?
131
That's right.
132
Thank you so much.
133
They've got fresh-made pasta.
134
They gave us the option of anything.
135
You can customize it to however you want it to be.
136
Lovely.
137
we're gonna do a little Italian section slice of pizza or two we got a lasagna here as well I'm the first person to dig in every single time they even grow their own herbs in it this is crazy he's even tasting it for me to make sure it's good thank you so much appreciate our law thank you well this looks unbelievable honestly i know this isn't a traditional carbonara but how he made it completely fresh extra parmesan i wanted to add chili and parsley it's just the whole customizable option for you oh my god parsley and chili needs to be added to a carbonara now every single time look if my grandmother had will she would have been a bike but chili and parsley is the thing pizza using i believe the same meat that they had from the cold section oh it's not roasting hot but i actually rate the dough at the bottom it's nice and crusted the lasagna that's looking like some good quality mix i like the top a bit more crispy in my opinion but oh it was a good cow it did a good job honestly faultless i'm gonna finish this up now and then we're going on to the next cuisine next up we've got the asian section.
138
Is this just chicken tikka?
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Fresh.
140
Oh my god.
141
Pork stew.
142
Fish curry.
143
Wow.
144
Can you just whip up your favorite do whatever you think best this is my one two three four five six this is my seventh plate this guy knows what he's doing oh wow oh yes thank you cheers man let's just quickly tuck into the asian section we have the The tandoori chicken.
145
I mean, faultless.
146
Tandoori paneer.
147
Honestly, the same marinade on both, but great.
148
Right, a bit of mango chutney on there.
149
Let's try.
150
This is an authentic vibe.
151
We had the head chef come over, introduce, say hello.
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He was saying that he has specific people on each section.
153
So everyone knows what they're doing.
154
They're a pro.
155
That's why I'm kind of excited for this.
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We're on to the fish curry.
157
Don't know what fish they've used.
158
Great.
159
I might just live it.
160
Staff are lovely.
161
Food's great.
162
This is the...
163
Not a fan of this one.
164
It's not doing anything for you.
165
I feel like I'm eating fat.
166
Try the chicken.
167
That's good.
168
That's chicken, bro.
169
That's Indian-style chicken, chicken masala chicken.
170
In case you're wondering, Harrison, are you wasting this food?
171
No.
172
I'm passing it on to Seb, and then when Seb's done, he's passing it off to the cameraman.
173
man.
174
Everyone knows their place, okay?
175
Nothing's getting wasted.
176
This is fresh.
177
The veg is actually flavouring the dish with a bit of soy sauce, but it's all subtle and it's lovely.
178
Whoa, what do you think you're doing?
179
Seb, then you.
180
Whoa, I ain't done either, bruv.
181
What do you mean?
182
Do you want to take this outside?
183
So this is the dry-aged beef, just next level here.
184
Hi there mate, is you ready to get some of the beef please?
185
Yeah of course.
186
That looks fantastic.
187
Appreciate it.
188
Thank you.
189
So I love that they give us an option of vegan roast potatoes and vegan wellington.
190
Oh I can smell the rosemary from here.
191
This is the best thing as well.
192
Unlimited roast potatoes.
193
Are you joking mate?
194
Some roasted veggies.
195
The gravy on a hot plate.
196
That looks absolutely unbelievable.
197
How you doing mate?
198
Is you ready to get some steak please?
199
Medium if that's alright.
200
Thank you so much mate.
201
Cheers.
202
oh they are they are joking coating it in some oil some salt flashing it on the grill you come to a buffet you want this you want the show thank you so much mate appreciate that now he thinks oh he's got two plates surely he's going back to the table no look at this braised beef teriyaki we're trying the jerk chicken with some pineapple the head chef told me i could not leave here without trying the scallops.
203
And then lastly, the cod.
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I can't believe the amount of food that we've got right now.
205
We have the steak.
206
I was a bit concerned about how long it was on the grill.
207
I said medium, but...
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You'd say medium well.
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I'd say medium well.
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Yeah, I agree.
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It melts in your mouth.
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I did not expect that.
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I'm surprised with how soft and juicy this is.
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It's not flavoured with anything.
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It's just the pure quality of meat.
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Coming through with the flame grill.
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That is it.
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You go to South America, you ain't getting no sauces.
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You ain't getting no parsley, anything like that.
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A good steak is solely based off the grill and its salt.
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We have the glazed, braised beef.
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The shine on this bad boy.
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Oh, come to daddy.
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Oh, my.
225
That sauce, mate.
226
I like that.
227
Jerk chicken with the little pineapple pieces.
228
Oh, I like the pineapple.
229
I'm not really getting any spice.
230
I'd appreciate a scotch bonnet on it scallop time here we go whoa i think well i don't know i like that's delicious that's different the spice squash i feel like i'm eating a pumpkin frappuccino right now i don't like this one it's because i don't like squash onto the roast dinner gotta start with a roasty the gravy here this is gonna sound like the most biggest diss ever but i mean it as a compliment this is like kfc gravy bro that is liquid gold right there that is nectar of the gods but i don't like the potato i just want them to be crunchy i really appreciate the rosemary on there and the salt but i need more crunch the dry aged beef i've said this a million times the quality of the beef is exceptional you're not going to your local car and getting a dry aged beef i don't think so just going back to the steak that we just ate a minute ago i could just go up there right now and get five more fillets in it i'm not gonna but i could the time has come for dessert i cannot wait for this there is so much option this has to be tried that looks crazy the raspberries just fallen off that was my fault they've got their own cookies oh i love this i need to get this fruit salad if you just want to be healthy but that ain't today homemade marshmallows that you literally just dunk yourself and then the fudge brownie as well oh my this is ridiculous there aren't words we're coming back for an ice cream right so we've got the homemade cookie oh oh a raspberry chocolate in the middle wow i did not expect that to be this good They nail it.
231
That took a bath in some syrup for a couple of hours at least.
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Creme brulee, my favourite dessert of all.
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I'm going to be getting another one of them.
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I'll tell you that.
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Right, raspberry tart.
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Excited for this one.
237
I wanted it to be a bit more crunchy at the bottom, like a crunchy, biscuity base.
238
But this one caught my eye, and I think I would.
239
If I had to just choose one right now, I would have ended on this.
240
Chocolate strawberries.
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In London, everyone's paying like £10 for these things.
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Come here, you can get as many as you want.
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Damn.
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I'm off to get some.
245
Damn, they're good.
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Get a load of them.
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Homemade pink marshmallow and white.
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Yeah, you're right.
249
That, mate, is a cushion.
250
I might put that there and have a little nap.
251
The cameraman had this off camera and was saying, damn, that might be the best marshmallow I've ever had in my life.
252
And I think I have to agree with him.
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I think the highlight of this meal is the dessert section.
254
You know what I've realized?
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I should have just titled this video the 10,000 calorie challenge because at this point, I'm going up again.
256
I'm getting an ice cream.
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I'm definitely getting more chocolate strawberries.
258
Thank you so much.
259
Cheers.
260
Thanks.
261
We're like a little kid.
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I got the cone to make it cute for the video, but it's just not going to work.
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It's already dripping.
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I can't even do it.
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I can't.
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I can't do this.
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I'm sorry, guys.
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I tried to be cute for the video, but it just ain't working.
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Also, much prefer that.
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Wow.
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So much, bro.
272
So we've come on a weekday and it's £65, but if you come on the weekend when it's the extras of the lobster, the beef wellington, it's £82.
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That's not including drink, by the way, for both of these.
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But I honestly think it's worth it.
275
I know it's a lot for a buffet, but the quality and the amount you can get, I think it's really worth it.
276
Thank you so much for watching.
277
I don't even know the script now.
278
What is it?
279
Thank you so much for watching.
280
See you later.
281
Peace.
282
See you next week.
283
Oh, see you next week.
284
Okay.
285
Thank you so much for watching.
286
See you next week.
287
Peace.
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Vocabulaire et conseils d’expression pour cette leçon
Cette vidéo contient 287 phrases et 2690 mots à répéter en shadowing. La partie parlée dure 15:00. Le locuteur parle à un rythme naturel d’environ 179 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 moins courants de la vidéo, avec leur prononciation et leur sens :
- unbelievable /ˌʌnbɪˈliːvəbl̩/ (adjectif) — incroyable. Not to be believed.
- potato /pəˈteɪ.təʊ/ (nom) — pomme de terre, patate. The edible starchy tuber of the plant species Solanum tuberosum.
- grill /ɡɹɪl/ (nom) — grille. A grating; a grid of wire or a sheet of material with a pattern of holes or slots, usually used to protect something while allowing the passage of air and…
- buffet /bəˈfeɪ/ (nom) — buffet. A counter or sideboard from which food and drinks are served or may be bought.
- salad /ˈsæl.əd/ (nom) — salade. A food consisting principally of raw vegetables (especially greens, e.g. lettuce), other savoury ingredients (typically cooked), fruit, or confectionary; often…
- cheers /t͡ʃɪəz/ — à votre santé, santé. A common toast used when drinking in company.
- steak /steɪk/ (nom) — bifteck, steak. Beefsteak: a slice of beef, broiled or cut for broiling.
- vegan /ˈviːɡən/ (nom) — végan, végétalien. A person who does not eat, drink or otherwise consume any animal products
- roast /ɹoʊst/ (verbe) — rôtir. To cook food by heating in an oven or over a fire without covering, resulting in a crisp, possibly even slightly charred appearance.
- dessert /dɪˈzɝt/ (nom) — dessert. The last course of a meal, consisting of fruit, sweet confections etc.
- chili /ˈt͡ʃɪli/ (nom) — piment. The pungent, spicy fresh or dried fruit of any of several cultivated varieties of capsicum peppers, used in cooking.
- pizza /ˈpi.tsə/ (nom) — pizza. A baked Italian dish of a thinly rolled bread crust typically topped before baking with tomato sauce, cheese, and other ingredients such as meat or vegetables.
- awkward /ˈɔk.wɚd/ (adjectif) — maladroit, gauche. Lacking dexterity in the use of the hands, or of instruments.
- whoa /woʊ/ — ho, holà. Stop (especially when commanding a horse or imitative thereof); calm down; slow down.
- homemade (adjectif) — fait maison, maison. Made at home.
Les verbes à particule que vous entendrez
- look at (verbe) — regarder. To observe or watch.
- come on /ˌkʌm ˈɒn/ — allez. Come along with me; join me in going.
- go up (verbe) — monter, s'élever. To move upwards.
- come over (verbe) — venir. To affect in a sudden, unprecedented or surprising manner; to overwhelm a person's ordinarily contrary impulse.
- go on /ˈɡoʊˌɒn/ (verbe) — continuer. To continue in extent.
- stick out (verbe) — dépasser, saillir. To protrude.
Prononciation à surveiller
Le locuteur utilise 119 contractions et formes réduites, comme I'm, don't, we've. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « th »: thick /θɪk/, bath /bɑːθ/, seventh /ˈsɛvənθ/, grandmother /ˈɡɹæn(d)ˌmʌðɚ/, underneath /ˌʌndɚˈniθ/
- Les sons « sh » et « zh »: shake /ˈʃeɪk/, chef /ʃɛf/, dish /dɪʃ/, sushi /ˈsuːʃi/, squash /skwɔʃ/
- Mots longs — placez bien l’accent: unbelievable /ˌʌnbɪˈliːvəbl̩/, ridiculous /ɹɪˈdɪk.jə.ləs/, imagination /ɪˌmæd͡ʒəˈneɪʃən/, unlimited /ʌnˈlɪm.ɪ.tɪd/, recommendation /ˌɹɛkəmɛnˈdeɪʃən/
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 unbelievable, potato, grill.
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Phrases conditionnelles if + proposition, will/would + verbe — une condition et son résultat | if you could subscribe now that'd be · if my grandmother had will she |
| Present perfect have/has + participe passé — une action passée qui compte encore maintenant | i've never been · we've bent · has just been topped |
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | aren't subscribed · been topped · be allowed |
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.