Pratique du Shadowing: Le Cassoulet le plus Terroir de France - Apprendre l'anglais à l'oral avec la vidéo
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307 phrases
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Alors les amis ça vous donne faim ça tombe bien parce
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que nous allons cuisiner ensemble ce plat anthologique de la gastronomie
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de terroir français j 'ai mis ma petite chemise du dimanche
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pour pouvoir cuisiner ce plat parce que c 'est un vrai
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plat de fête alors ça n 'a pas toujours été au
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début c 'était un plat du pauvre un plat paysan mais
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au fur et à mesure de son histoire il a su
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gagner ses notes de noblesse grâce à notamment des figures comme
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jacques chirac par exemple bon vivant devant l 'éternel qui commandait ce plat particulièrement dans les restaurants rustiques
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I called it the Cassoulet.
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The cassoulet has a little confused origin.
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We don't know exactly where he comes.
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I have written in introduction, in preambule, the chapter on the cassoulet in my book.
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Impossible to speak cassoulet without causing a verbal joute digne of the most greats banquets gaulois.
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Castelnodary, Carcassonne or Toulouse.
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Chaque ville brandit sa cuire en bois like an étendard, défendant becs and ongles the legitimacy of sa recette.
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I have put Castelnodary, Carcassonne and Toulouse with all the ingredients and how do we recognize them.
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I also gave you some regional variants to give you a maximum information on our good cassoulet.
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If you are new to the channel, this is a book that I release this year.
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There are really a lot of chapters in it.
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Look at the diversity of these chapters.
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I really wanted a book very close to our terroir.
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I gave you a lot of info in it, a lot of different and various topics.
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You can't be annoyed, you will see that there are for everyone, for all the sauce, for all the taste.
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You can find it on the great platforms online, like Amazon, for example, or at the FNAC, or at Cultura, or at your local library,
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or even on our internet website, www .lespetitsgaulois .fr.
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And to come back to our dear little cassoulet, I propose not to take part of one of the three great recipes,
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but to pick up the particularities of each recipe, to extract the substance of the oil and try to make the cassoulet the most terrible internet.
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All right, I'm going to take you with me in this adventure.
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Now, friends, we're going to start looking at a little bit, we're going to look at a little more on our ingredients.
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I've done a clin d 'oeil at each region of cassoulet.
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The first clin d 'oeil is to Toulouse.
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We're going to make a sausage of Toulouse.
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I'm going to make the sausage with the chicken, so with the palate of pork and the poitrine that we're going to season.
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The second clin d 'œil is for Carcassonne, with its filets of perdry, not any perdry, because there are two big perdry in France.
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There is the perdry grise on the north of France, and the perdry rouge on the south.
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So these are the filets of perdry rouges.
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We are in the chase, and it's an oiseau who is often released in the camp for hunting, so I managed to procure it,
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but it's quite complicated to find it.
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The third clin d 'œil is for the cassoulet Castelnodary.
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It's not an ingredient, it's a plat.
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Because this plat is the traditional plat of cassoulet.
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It's the one who gave the name to the cassoulet, because this place is called a castle.
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And there are not many artists who make it.
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But I managed to buy this castle, which is made of artisanal.
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It's really fascinating the way it's made.
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Because the argile is extracted on place, and these castles are created for 200 years by the same family, next to Castelnaudary.
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And then the particularity, I think it's when you tap...
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It makes a sound of the bell, so it's beautiful.
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So this is the little clin d 'oeil to Castelnaudary.
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The rest of the ingredients.
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So here I present my palette, it's a piece of pork that we'll put in my sauce of Toulouse,
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but I'll also put a piece in the cassoulet.
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Here we have our traditional and magnificent cuisine of confit from South -Ouest,
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and so normally it's the most high -game that we find on the market.
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These are magnificent cuisine of confit, but I would have to do it.
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This is the concentrate of tomatoes, it's only in the cassoulet of Toulouse where we find the concentrate of tomatoes,
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because it's a region productrice of tomatoes.
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And so we'll be able to put in one cup here I have the onion and of the oil, of course, of course, of course,
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of course, that's going to be for the bouillon that we're going to do at the beginning.
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In the material grass, I have a hindou, it's of the fish and the fish and of the fish,
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of course, because it's a recipe from the west west.
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I have a barred of the fish, you will see, it's going to serve to barred our plats, even at castle.
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Here, I have my carrots that we're going to eplucher, do jarret, a little red wine which will be for the degustation at the end.
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And here, we have our poitrine of the fish, it's a poitrine, we'll also be able to put in the cassoulet,
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and it will also serve the confection of our sausage of Toulouse.
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And here, this is my little touch terroir.
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The cassoulet is made with the lingots, the lingots blancs, it's this type of haricots.
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And I chose the haricot tarbay.
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It's a speciality, it's an IGP of the West.
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And then it's been tolerated for the cassoulet of Toulouse and Castelnaudary because we're not too, too far from Tarbes.
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After, Carcassonne, it's really far from Tarbes, so they're only using the lingots blancs.
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But in a clin d 'oeil of terroir, I know that there are producers who are passionate,
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but who put a lot of energy to valorize this little Haricots of the West.
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So in a clin d 'oeil of them, I chose this Haricots Tarbes.
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It's important to know that it's Parmentier in the Americas, which has brought the Haricots.
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But before, the cassoulet, it was done with the faves.
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So it was a bit more complicated, it was going to cut one by one.
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So to start our recipe, we are going to prepare the bouillon for the lingots,
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for the haricots tarbay and then we will take care of our sausage of Toulouse.
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The first step is to make a bouillon.
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It's a bouillon in which we are going to cook the haricots.
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The haricots, I just put them here in the water.
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I just put them in the water.
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You have to let them 12 hours, so on a complete night.
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You have to let them go and they will take two times their volume.
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Then we're going to prepare the bouillon, for the bouillon you need the barbe, so it's the lard of the choux,
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the onions, we're going to pick up with the clout of girofle, the laurier and the carrots.
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So I'm going to put my oil in my marmite.
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Then, you don't need to salt it because we're going to put the haricots in it, if you want to salt it,
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they will be durcing, it's not what we want.
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So I'm going to open a little bit my barbe, aiguisher a little bit my couteau.
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I'm going to take this part only, I'm going to make just a little square like that.
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Then I'll take my little onion.
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Look at what we're going to do.
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We're going to put some little clous de girofle in.
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It allows them to transmit their taste, without letting them leave in the bouillon.
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It allows them to recover easily.
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And here it's nice.
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Now we're going to put it in our bouillon.
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I'm going to put 2 -3 feuilles of the laurier sauce.
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So I'm going to take a little bit of a carrot, and I'm going to cut it just grossly,
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and it will also start with the bouillon.
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And now I'm going to put it on the fire.
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All right, let's put a little place here.
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And there, my friends, we wait for 1 hour that it boue,
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that all the aromas of the ingredients that I put in my bouillon will diffuse in the bouillon.
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And now we're going to make our sausage of Toulouse.
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So for the sausage of Toulouse, we need a piece of sausage maigre and a piece of a bit more fat.
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So I took the poitrine for the piece of a bit more fat.
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And the piece of sausage maigre, it's the palette.
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So look, I'm going to lift it up.
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I'm going to do it because this kind of recipe, for me, it's made it up.
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And if you want a exact recipe for your sausage of Toulouse, you can see it on the internet, there's no problem.
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And here we have our little bit more gras and little bit more maigres.
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What I'm going to do is I'm going to cut, I'm going to make a charcuterie and a saucepan.
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It's a bit delicate, but my hachoir is falling in pain.
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So here I realize that it's a little bit long, but it's not bad.
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One eternity later.
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Well, I've finished cutting my pieces.
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So we see that there are pieces a bit more blancs, like that.
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It's the poitrine, which is more gross.
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And there are pieces like here, which are more rosy, which are more maigres.
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Now it's time to season.
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For the sauce of Toulouse, it's a simple season, you can just add some salt, for example.
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So, the recipe is to add 18 grams of salt per kilo.
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So, I'm going to add a little bit to an eye.
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I'm going to add a little bit of estragon, like that.
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A little bit of muscade.
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And especially, since we are in the South -Ouest, I'm going to add the piment d 'Espelette.
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So, I don't want to add too much, just two pincers, like that.
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Then I put it in my recipe
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And then I'm going to relax the whole
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It's already very good
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You can see it's gross, it's not a hook, it's just a couteau
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It's like a tartar or a couteau
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But I think it will be very good to do it I'm going to relax for it to be homogenous
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And when we are there, when we have all malaxed I have to add a little ingredient
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The south -west is obviously the graisse of the canard
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So I'm going to put 1 tablespoon of grain of the canard inside.
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Not too much because the cochon is already well gras, but it will give a lot of juice to my sausage.
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And it's going to be very gourmet, I think.
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It's a really good sausage of Toulouse.
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In reality, no, because I don't respect exactly the recipe.
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But it's for that it's even more gourmet, so I don't think you won't.
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On my entonnoir, I've prepared my boyau of pork.
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It's a big calibre, which I put on the outside.
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I'm going to put my viand in the entonnoir and I'm going to put my viand in the boyau, what we call embossé.
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And here, I arrived at the bottom of the sausage.
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It's enormous, I took a big diameter, a big caliber of boyau, of chodin, we call it.
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So these are the boyau of pork.
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I'll be able to cut it here, I hope I won't cut too much, I'll be able to cut it again.
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I'll be able to cut it here.
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So here we have our sausage of Toulouse, where traditionally it will be enroulé like this.
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In fact, what I'm going to do to avoid the massacre, because it's going to be broken,
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I'm going to put it in the bouillon that I put behind me, and in fact it's going to cut it and maintain it.
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After I could cut some troncs and so I can't avoid all of them at the end of the cuisson.
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Oh my goodness!
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Oh my goodness!
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There's no water!
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I'm going to put some water just before.
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It smells good at all.
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Hop là.
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It's been 10 minutes that it's cooking, so I think I'm going to get out of the heat.
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And we're going to take a look for the bouillon.
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Hop là.
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Hop là.
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Superbe.
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Allez, viens là.
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Hop.
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Parfait.
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Hop là.
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Je suis dans les vapeurs, je peux vous dire que ce bouillon, il sent extrêmement bon.
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Alors mon bouillon, je vais le laisser ici.
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Et là, ce que je vais faire, c 'est que je vais blanchir mes haricots.
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Donc je vais blanchir mes haricots, ça veut dire quoi ?
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Ça veut dire que je vais mettre I'm going to put my haricots in the marmite, and I'm going to let them go to the marmite.
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Once we're at the marmite, we wait for 5 minutes, it's called the blanching.
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Then we put the first eau of the cuisson, which is filled with amidon.
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So I'm going to put my oil in the marmite.
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I'm going to put my haricots in the marmite.
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And here, I'm going to cover not with the water, but with my bouillon, which I had reserved, which is still hot, like that.
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I'm going to add a little bit of oil to be sure that it covers well.
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and then we'll be able to put it on the heat this time for 1 hour.
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Now it's time for 1 hour that the haricots are starting to cook, so I'm going to take them.
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What I'm going to do now, I'm going to put them in my plate, because you'll see, we're going to prepare a little bit.
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I'm not going to eat them because I'm going to need the juice.
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You've seen, I didn't tell you, but you've got the carrots and the leaves with it.
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Once I've got my haricots like this, I'm going to eat it, of course.
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They'll keep it, but in the meantime, they'll be a little fondant.
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At this level, I'm going to put the little touch, you remember, of the cassoulet of Toulouse.
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So it's the concentrate of tomato.
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I don't want to put it normally.
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I'm going to put it like this.
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So I'm going to put it in about this quantity.
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And then I'm going to put some oil.
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Traditionally, I think we count 1 gouss d 'ail per person.
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Because my cassoulet is a cassoulet for 6 people, I'm going to put 6 gouss d 'ail.
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And when I have this, I'll be able to remove all the pieces.
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And here, I reserve it and it will serve just after for the montage of our cassoulet.
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And now, my friends, in the last part, I'm going to take this piece of the poitrine.
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And in fact I'm going to make the size of one
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that I'm going to heat up just behind me
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because it's a piece that we're going to put in the cassoulet and so it's got to be grilled.
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I'm going to cut a band like this, I think that's enough.
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So I'm going to lift grossly the barbed on the top.
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Why grossly?
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Because it's also a piece that we're going to put in the cassoulet.
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I'm going to put it just in two, like this.
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The barbed of grass, we're going to make these pieces like this.
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And these two pieces, I'm going to make them just behind me but with the grass and not any other material,
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the South -Ouest, so the graisse of the canard.
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It's just for the carameliser, it's not for the cuir, so we'll wait a little more than a minute each time, and it'll be enough.
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I'm going to add the petits ronçons of the sausage of Toulouse,
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the filets of Perdri, and the canard confit in the last because they are already cuites,
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it's just to rehearse and to make a little bit of the grass.
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The little piece of corn that I put in the grass.
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Okay.
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Magnifique, splendid.
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So for our dressage, there are several schools.
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There is a school where we put the lard at the bottom, but I'm going to do like what I've already heard.
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It's going to start with a first layer of haricots.
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And then I'll be able to put my different viandes.
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So here I'm going to start with my sausage of Toulouse.
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Look, I'm going to put it in 15 like this.
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I'm going to cover it with my haricots.
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I'm going to put my little filets. and pieces of lard.
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I put the haricots, I put the manchons of the canard confit,
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the pieces of lard, and I will cover with the haricots and the little carottes.
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And here, what is important is to keep the juice of the cuisson, and to cover all our cassoulet.
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Hop, here, almost a ras -bord.
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Wow, the magnificent cassoulet.
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And here, now, there is no more to put it into the bowl.
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There is a little touch of chef, a little bit of corn, it's for the gourmands.
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When you arrive to make a cassoulet as well as this, even if I don't respect everything in each of the great traditions culinary of Castanodari,
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Carcassonne, Toulouse, when you arrive to make a cassoulet of terroir like that, I think that's good, you can mourir in paix.
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Well, it's valid when you guys do sud -ouest, right?
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Wow, magnifique.
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Now it's part for a few hours of cuisson, we'll see.
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So, the haricots will continue to improve a little bit of the bouillon.
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They will continue to fill up.
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So, the level will increase in form a croûte.
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So, little by little, the level will increase, the level will be added to the level.
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That's why I leave the bouillon at the side.
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And then, the croûte, I'll come with my spatula to cast it, literally casses the croûte.
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and there is a debate on the number of times where you have to cast the croûte
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but I think that in tradition,
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you have to cast it up to 7 times so I'm going to let it cook my food is a little hot,
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I think it should be 200 degrees normally I think it's 150 degrees in a food domestically so here at 200 degrees, I'm going to see,
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I'm going to let the water a little bit calmer the temperature will also descend little by little
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and so on casses the croûte, we'll try to cast it at least 5 or 6, 7 times all right, we'll see you all later, no?
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look at how it's beautiful
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Let's see what's going on in the fridge.
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The little gaulois, it's been two hours that he is in the fridge.
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We've already put the juice in the first time.
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I'm going to take it, you'll see, there's a beautiful croûte that's formed.
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We're going to put the juice, cut it a little bit, we're going to wait for another 30 minutes,
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and I think it'll be good for completely.
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Oh, you've seen how it's joli?
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I love it, it's beautiful.
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Now, if you want to come back, you can see the croûte that it forms?
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It's a small croûte.
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And in -dessous, there's all the rest, of course.
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The idea is to cut this croûte that is formed.
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because the sucs that are caramelized there it contains a lot of aromas
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and flavors and so in the case like
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that it allows to mix all these flavors in the cassoulet we see that there is a little bit of juice
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I'm going to put a little bit on the ground.
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I'm going to try to put a little bit on the ground.
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I'm going to try to put a little bit on the ground.
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I'm going to try to put a little bit on the ground.
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It's time to go look at our cut -to -layer.
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We're close to 2h40, I'm going to hear it from here.
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Let's go!
275
Oh, it's still hot a bit!
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Look at this!
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Oh, I'm so happy.
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Ah, it's extremely good, frankly.
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I don't think I've ever felt it.
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But it's true that I've never really eaten a real cassoulet.
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I've eaten a cassoulet...
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If, once in Toulouse, I've eaten a cassoulet in a restaurant...
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But I've never really eaten a real cassoulet of terroir, let's say.
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Franchement, I'm very proud of this dish.
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And I'm very proud of being French, being a fan of terroir French.
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When we cook like this, for nothing to do with the world and for nothing to do with the world,
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I would like to live in another terroir than that of our France, in our France's terroir
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So now I have no hattes, it's to go out of course
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For this, I took the best vessel in plus and I'm going to serve a little rasad but listen,
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listen I'm really like a kid.
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Look at these little cochons here.
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There are also little lard.
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What are we going to look for?
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Oh, the chicken chicken confit.
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I have a little bit of flour, a little bit of carrot.
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And now, this sweet fumet, my lord.
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and then a gouton it looks brulant like that
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the haricots are fondant but those who were over on the croûte croustillent it's abusé it's abusé you can hear that croustillent?
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Oh la vache, the petit confit de canard, y 'a pas besoin de couteau.
300
Hummm, hummm, hummm, ceci c 'est canon, vraiment très très bonne.
301
Qu 'est -ce qu 'on a pas goûté ?
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J 'ai mon petit couteau, je vais me prélever un petit morceau, splendide.
303
Bon bah les amis, c 'est Validé, extraordinaire, dans une magnifique poterie faite en France, In a super bowl of bread, this is a hot fire,
304
with a barricotter and a charcuterie made at home, or a fish of canard confit extraordinary, like that.
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I think we've just made one of the French gastronomical specialties the most terroir that we know.
306
I'm going to give a look at all my family.
307
And I'll see you soon for a new video, the Petits Gaulois.
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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale s’appuie sur la vidéo « Le Cassoulet le plus Terroir de France ». Les mots qui reviennent le plus souvent : cassoulet, haricot, Toulouse, bouillon, piece. Cette vidéo contient 307 phrases et 3746 mots à répéter en shadowing. La partie parlée dure 21:43. Le locuteur parle à un rythme naturel d’environ 172 mots par minute, proche d’une conversation courante. Seuls 73 % 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 |
|---|---|---|
| sausage nom | /ˈsɔsɪd͡ʒ/ | saucisse |
| juice nom | /d͡ʒuːs/ | jus |
| ingredient nom | /ɪnˈɡɹiːdi.ənt/ | ingrédient |
| grass nom | /ɡɹɑːs/ | herbe |
| carrot nom | /ˈkæɹət/ | carotte |
| castle nom | /ˈkɑːsəl/ | château, château-fort |
| tomato nom | /təˈmeɪ.toʊ/ | tomate |
| cuisine nom | /kwɪˈziːn/ | cuisine, art culinaire |
| concentrate verbe | /ˈkɑn.sən.tɹeɪt/ | concentrer |
| magnificent adjectif | /mæɡˈnɪfəsənt/ | magnifique |
| onion nom | /ˈʌn.jən/ | oignon, ognon |
| dire adjectif | /ˈdaɪ̯ə(ɹ)/ | funeste, sinistre |
| complicated adjectif | /ˈkɑm.plɪˌkeɪ.tɪd/ | compliqué, alambiqué |
| gross adjectif | /ɡɹoʊs/ | brut |
| layer nom | /ˈleɪ̯ɚ/ | couche |
Les verbes à particule que vous entendrez
| Mot | Sens |
|---|---|
| come back verbe | revenir |
| fill up verbe | remplir |
| heat up verbe | chauffer |
| pick up verbe | soulever |
Des phrases à répéter
Des phrases courtes et complètes de la vidéo, à réutiliser dans la conversation de tous les jours :
- We don't know exactly where he comes.
- Then I'll take my little onion.
- Look at what we're going to do.
- All right, let's put a little place here.
- What are we going to look for?
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 | have written · have put · I've done |
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | is often released · is called · is made |
| Propositions relatives who / which + proposition — une précision sur une personne ou une chose | one who gave · castle, which is · wine which will |
Prononciation à surveiller
Le locuteur utilise 147 contractions et formes réduites, comme I'm, we're, I've. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « sh » et « zh »: traditionally /tɹəˈdɪʃ.ə.nə.li/, chef /ʃɛf/, dish /dɪʃ/, passionate /ˈpæʃənɪt/, rouge /ˈɹuːʒ/
- Mots longs — placez bien l’accent: ingredient /ɪnˈɡɹiːdi.ənt/, magnificent /mæɡˈnɪfəsənt/, complicated /ˈkɑm.plɪˌkeɪ.tɪd/, traditionally /tɹəˈdɪʃ.ə.nə.li/, extraordinary /ɪksˈtɹɔːrdɪn(ə)ɹi/
Les sons difficiles pour les francophones :
- /h/ — il se souffle, il n’est pas muet: hook /hʊk/, haricot /ˈhæɹ.ɪ.koʊ/, homogenous /həˈmɑd͡ʒɪnəs/
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: sausage /ˈsɔsɪd͡ʒ/, juice /d͡ʒuːs/, adventure /ədˈvɛn.t͡ʃə/, chase /t͡ʃeɪs/, legitimacy /ləˈd͡ʒɪtɪməsi/
- /r/ anglais — langue recourbée, sans frotter la gorge: recipe /ˈɹɛs.ɪ.pi/, ingredient /ɪnˈɡɹiːdi.ənt/, grass /ɡɹɑːs/, carrot /ˈkæɹət/, concentrate /ˈkɑn.sən.tɹeɪt/
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 sausage, juice, ingredient.
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.