Luyện nói tiếng Anh bằng Shadowing qua video: Le Cassoulet le plus Terroir de France

Chọn chế độ luyện tập

Mỗi chế độ mở một phòng luyện tập toàn màn hình.

307 câu

Nếu các câu quá ngắn hoặc quá dài, hãy bấm Edit để chỉnh sửa.

Alors les amis ça vous donne faim ça tombe bien parce

que nous allons cuisiner ensemble ce plat anthologique de la gastronomie

de terroir français j 'ai mis ma petite chemise du dimanche

pour pouvoir cuisiner ce plat parce que c 'est un vrai

plat de fête alors ça n 'a pas toujours été au

début c 'était un plat du pauvre un plat paysan mais

au fur et à mesure de son histoire il a su

gagner ses notes de noblesse grâce à notamment des figures comme

jacques chirac par exemple bon vivant devant l 'éternel qui commandait ce plat particulièrement dans les restaurants rustiques

I called it the Cassoulet.

The cassoulet has a little confused origin.

We don't know exactly where he comes.

I have written in introduction, in preambule, the chapter on the cassoulet in my book.

Impossible to speak cassoulet without causing a verbal joute digne of the most greats banquets gaulois.

Castelnodary, Carcassonne or Toulouse.

Chaque ville brandit sa cuire en bois like an étendard, défendant becs and ongles the legitimacy of sa recette.

I have put Castelnodary, Carcassonne and Toulouse with all the ingredients and how do we recognize them.

I also gave you some regional variants to give you a maximum information on our good cassoulet.

If you are new to the channel, this is a book that I release this year.

There are really a lot of chapters in it.

Look at the diversity of these chapters.

I really wanted a book very close to our terroir.

I gave you a lot of info in it, a lot of different and various topics.

You can't be annoyed, you will see that there are for everyone, for all the sauce, for all the taste.

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,

or even on our internet website, www .lespetitsgaulois .fr.

And to come back to our dear little cassoulet, I propose not to take part of one of the three great recipes,

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.

All right, I'm going to take you with me in this adventure.

Now, friends, we're going to start looking at a little bit, we're going to look at a little more on our ingredients.

I've done a clin d 'oeil at each region of cassoulet.

The first clin d 'oeil is to Toulouse.

We're going to make a sausage of Toulouse.

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.

The second clin d 'œil is for Carcassonne, with its filets of perdry, not any perdry, because there are two big perdry in France.

There is the perdry grise on the north of France, and the perdry rouge on the south.

So these are the filets of perdry rouges.

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,

but it's quite complicated to find it.

The third clin d 'œil is for the cassoulet Castelnodary.

It's not an ingredient, it's a plat.

Because this plat is the traditional plat of cassoulet.

It's the one who gave the name to the cassoulet, because this place is called a castle.

And there are not many artists who make it.

But I managed to buy this castle, which is made of artisanal.

It's really fascinating the way it's made.

Because the argile is extracted on place, and these castles are created for 200 years by the same family, next to Castelnaudary.

And then the particularity, I think it's when you tap...

It makes a sound of the bell, so it's beautiful.

So this is the little clin d 'oeil to Castelnaudary.

The rest of the ingredients.

So here I present my palette, it's a piece of pork that we'll put in my sauce of Toulouse,

but I'll also put a piece in the cassoulet.

Here we have our traditional and magnificent cuisine of confit from South -Ouest,

and so normally it's the most high -game that we find on the market.

These are magnificent cuisine of confit, but I would have to do it.

This is the concentrate of tomatoes, it's only in the cassoulet of Toulouse where we find the concentrate of tomatoes,

because it's a region productrice of tomatoes.

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,

of course, that's going to be for the bouillon that we're going to do at the beginning.

In the material grass, I have a hindou, it's of the fish and the fish and of the fish,

of course, because it's a recipe from the west west.

I have a barred of the fish, you will see, it's going to serve to barred our plats, even at castle.

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.

And here, we have our poitrine of the fish, it's a poitrine, we'll also be able to put in the cassoulet,

and it will also serve the confection of our sausage of Toulouse.

And here, this is my little touch terroir.

The cassoulet is made with the lingots, the lingots blancs, it's this type of haricots.

And I chose the haricot tarbay.

It's a speciality, it's an IGP of the West.

And then it's been tolerated for the cassoulet of Toulouse and Castelnaudary because we're not too, too far from Tarbes.

After, Carcassonne, it's really far from Tarbes, so they're only using the lingots blancs.

But in a clin d 'oeil of terroir, I know that there are producers who are passionate,

but who put a lot of energy to valorize this little Haricots of the West.

So in a clin d 'oeil of them, I chose this Haricots Tarbes.

It's important to know that it's Parmentier in the Americas, which has brought the Haricots.

But before, the cassoulet, it was done with the faves.

So it was a bit more complicated, it was going to cut one by one.

So to start our recipe, we are going to prepare the bouillon for the lingots,

for the haricots tarbay and then we will take care of our sausage of Toulouse.

The first step is to make a bouillon.

It's a bouillon in which we are going to cook the haricots.

The haricots, I just put them here in the water.

I just put them in the water.

You have to let them 12 hours, so on a complete night.

You have to let them go and they will take two times their volume.

Then we're going to prepare the bouillon, for the bouillon you need the barbe, so it's the lard of the choux,

the onions, we're going to pick up with the clout of girofle, the laurier and the carrots.

So I'm going to put my oil in my marmite.

Then, you don't need to salt it because we're going to put the haricots in it, if you want to salt it,

they will be durcing, it's not what we want.

So I'm going to open a little bit my barbe, aiguisher a little bit my couteau.

I'm going to take this part only, I'm going to make just a little square like that.

Then I'll take my little onion.

Look at what we're going to do.

We're going to put some little clous de girofle in.

It allows them to transmit their taste, without letting them leave in the bouillon.

It allows them to recover easily.

And here it's nice.

100

Now we're going to put it in our bouillon.

101

I'm going to put 2 -3 feuilles of the laurier sauce.

102

So I'm going to take a little bit of a carrot, and I'm going to cut it just grossly,

103

and it will also start with the bouillon.

104

And now I'm going to put it on the fire.

105

All right, let's put a little place here.

106

And there, my friends, we wait for 1 hour that it boue,

107

that all the aromas of the ingredients that I put in my bouillon will diffuse in the bouillon.

108

And now we're going to make our sausage of Toulouse.

109

So for the sausage of Toulouse, we need a piece of sausage maigre and a piece of a bit more fat.

110

So I took the poitrine for the piece of a bit more fat.

111

And the piece of sausage maigre, it's the palette.

112

So look, I'm going to lift it up.

113

I'm going to do it because this kind of recipe, for me, it's made it up.

114

And if you want a exact recipe for your sausage of Toulouse, you can see it on the internet, there's no problem.

115

And here we have our little bit more gras and little bit more maigres.

116

What I'm going to do is I'm going to cut, I'm going to make a charcuterie and a saucepan.

117

It's a bit delicate, but my hachoir is falling in pain.

118

So here I realize that it's a little bit long, but it's not bad.

119

One eternity later.

120

Well, I've finished cutting my pieces.

121

So we see that there are pieces a bit more blancs, like that.

122

It's the poitrine, which is more gross.

123

And there are pieces like here, which are more rosy, which are more maigres.

124

Now it's time to season.

125

For the sauce of Toulouse, it's a simple season, you can just add some salt, for example.

126

So, the recipe is to add 18 grams of salt per kilo.

127

So, I'm going to add a little bit to an eye.

128

I'm going to add a little bit of estragon, like that.

129

A little bit of muscade.

130

And especially, since we are in the South -Ouest, I'm going to add the piment d 'Espelette.

131

So, I don't want to add too much, just two pincers, like that.

132

Then I put it in my recipe

133

And then I'm going to relax the whole

134

It's already very good

135

You can see it's gross, it's not a hook, it's just a couteau

136

It's like a tartar or a couteau

137

But I think it will be very good to do it I'm going to relax for it to be homogenous

138

And when we are there, when we have all malaxed I have to add a little ingredient

139

The south -west is obviously the graisse of the canard

140

So I'm going to put 1 tablespoon of grain of the canard inside.

141

Not too much because the cochon is already well gras, but it will give a lot of juice to my sausage.

142

And it's going to be very gourmet, I think.

143

It's a really good sausage of Toulouse.

144

In reality, no, because I don't respect exactly the recipe.

145

But it's for that it's even more gourmet, so I don't think you won't.

146

On my entonnoir, I've prepared my boyau of pork.

147

It's a big calibre, which I put on the outside.

148

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.

149

And here, I arrived at the bottom of the sausage.

150

It's enormous, I took a big diameter, a big caliber of boyau, of chodin, we call it.

151

So these are the boyau of pork.

152

I'll be able to cut it here, I hope I won't cut too much, I'll be able to cut it again.

153

I'll be able to cut it here.

154

So here we have our sausage of Toulouse, where traditionally it will be enroulé like this.

155

In fact, what I'm going to do to avoid the massacre, because it's going to be broken,

156

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.

157

After I could cut some troncs and so I can't avoid all of them at the end of the cuisson.

158

Oh my goodness!

159

Oh my goodness!

160

There's no water!

161

I'm going to put some water just before.

162

It smells good at all.

163

Hop là.

164

It's been 10 minutes that it's cooking, so I think I'm going to get out of the heat.

165

And we're going to take a look for the bouillon.

166

Hop là.

167

Hop là.

168

Superbe.

169

Allez, viens là.

170

Hop.

171

Parfait.

172

Hop là.

173

Je suis dans les vapeurs, je peux vous dire que ce bouillon, il sent extrêmement bon.

174

Alors mon bouillon, je vais le laisser ici.

175

Et là, ce que je vais faire, c 'est que je vais blanchir mes haricots.

176

Donc je vais blanchir mes haricots, ça veut dire quoi ?

177

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.

178

Once we're at the marmite, we wait for 5 minutes, it's called the blanching.

179

Then we put the first eau of the cuisson, which is filled with amidon.

180

So I'm going to put my oil in the marmite.

181

I'm going to put my haricots in the marmite.

182

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.

183

I'm going to add a little bit of oil to be sure that it covers well.

184

and then we'll be able to put it on the heat this time for 1 hour.

185

Now it's time for 1 hour that the haricots are starting to cook, so I'm going to take them.

186

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.

187

I'm not going to eat them because I'm going to need the juice.

188

You've seen, I didn't tell you, but you've got the carrots and the leaves with it.

189

Once I've got my haricots like this, I'm going to eat it, of course.

190

They'll keep it, but in the meantime, they'll be a little fondant.

191

At this level, I'm going to put the little touch, you remember, of the cassoulet of Toulouse.

192

So it's the concentrate of tomato.

193

I don't want to put it normally.

194

I'm going to put it like this.

195

So I'm going to put it in about this quantity.

196

And then I'm going to put some oil.

197

Traditionally, I think we count 1 gouss d 'ail per person.

198

Because my cassoulet is a cassoulet for 6 people, I'm going to put 6 gouss d 'ail.

199

And when I have this, I'll be able to remove all the pieces.

200

And here, I reserve it and it will serve just after for the montage of our cassoulet.

201

And now, my friends, in the last part, I'm going to take this piece of the poitrine.

202

And in fact I'm going to make the size of one

203

that I'm going to heat up just behind me

204

because it's a piece that we're going to put in the cassoulet and so it's got to be grilled.

205

I'm going to cut a band like this, I think that's enough.

206

So I'm going to lift grossly the barbed on the top.

207

Why grossly?

208

Because it's also a piece that we're going to put in the cassoulet.

209

I'm going to put it just in two, like this.

210

The barbed of grass, we're going to make these pieces like this.

211

And these two pieces, I'm going to make them just behind me but with the grass and not any other material,

212

the South -Ouest, so the graisse of the canard.

213

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.

214

I'm going to add the petits ronçons of the sausage of Toulouse,

215

the filets of Perdri, and the canard confit in the last because they are already cuites,

216

it's just to rehearse and to make a little bit of the grass.

217

The little piece of corn that I put in the grass.

218

Okay.

219

Magnifique, splendid.

220

So for our dressage, there are several schools.

221

There is a school where we put the lard at the bottom, but I'm going to do like what I've already heard.

222

It's going to start with a first layer of haricots.

223

And then I'll be able to put my different viandes.

224

So here I'm going to start with my sausage of Toulouse.

225

Look, I'm going to put it in 15 like this.

226

I'm going to cover it with my haricots.

227

I'm going to put my little filets. and pieces of lard.

228

I put the haricots, I put the manchons of the canard confit,

229

the pieces of lard, and I will cover with the haricots and the little carottes.

230

And here, what is important is to keep the juice of the cuisson, and to cover all our cassoulet.

231

Hop, here, almost a ras -bord.

232

Wow, the magnificent cassoulet.

233

And here, now, there is no more to put it into the bowl.

234

There is a little touch of chef, a little bit of corn, it's for the gourmands.

235

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,

236

Carcassonne, Toulouse, when you arrive to make a cassoulet of terroir like that, I think that's good, you can mourir in paix.

237

Well, it's valid when you guys do sud -ouest, right?

238

Wow, magnifique.

239

Now it's part for a few hours of cuisson, we'll see.

240

So, the haricots will continue to improve a little bit of the bouillon.

241

They will continue to fill up.

242

So, the level will increase in form a croûte.

243

So, little by little, the level will increase, the level will be added to the level.

244

That's why I leave the bouillon at the side.

245

And then, the croûte, I'll come with my spatula to cast it, literally casses the croûte.

246

and there is a debate on the number of times where you have to cast the croûte

247

but I think that in tradition,

248

you have to cast it up to 7 times so I'm going to let it cook my food is a little hot,

249

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,

250

I'm going to let the water a little bit calmer the temperature will also descend little by little

251

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?

252

look at how it's beautiful

253

Let's see what's going on in the fridge.

254

The little gaulois, it's been two hours that he is in the fridge.

255

We've already put the juice in the first time.

256

I'm going to take it, you'll see, there's a beautiful croûte that's formed.

257

We're going to put the juice, cut it a little bit, we're going to wait for another 30 minutes,

258

and I think it'll be good for completely.

259

Oh, you've seen how it's joli?

260

I love it, it's beautiful.

261

Now, if you want to come back, you can see the croûte that it forms?

262

It's a small croûte.

263

And in -dessous, there's all the rest, of course.

264

The idea is to cut this croûte that is formed.

265

because the sucs that are caramelized there it contains a lot of aromas

266

and flavors and so in the case like

267

that it allows to mix all these flavors in the cassoulet we see that there is a little bit of juice

268

I'm going to put a little bit on the ground.

269

I'm going to try to put a little bit on the ground.

270

I'm going to try to put a little bit on the ground.

271

I'm going to try to put a little bit on the ground.

272

It's time to go look at our cut -to -layer.

273

We're close to 2h40, I'm going to hear it from here.

274

Let's go!

275

Oh, it's still hot a bit!

276

Look at this!

277

Oh, I'm so happy.

278

Ah, it's extremely good, frankly.

279

I don't think I've ever felt it.

280

But it's true that I've never really eaten a real cassoulet.

281

I've eaten a cassoulet...

282

If, once in Toulouse, I've eaten a cassoulet in a restaurant...

283

But I've never really eaten a real cassoulet of terroir, let's say.

284

Franchement, I'm very proud of this dish.

285

And I'm very proud of being French, being a fan of terroir French.

286

When we cook like this, for nothing to do with the world and for nothing to do with the world,

287

I would like to live in another terroir than that of our France, in our France's terroir

288

So now I have no hattes, it's to go out of course

289

For this, I took the best vessel in plus and I'm going to serve a little rasad but listen,

290

listen I'm really like a kid.

291

Look at these little cochons here.

292

There are also little lard.

293

What are we going to look for?

294

Oh, the chicken chicken confit.

295

I have a little bit of flour, a little bit of carrot.

296

And now, this sweet fumet, my lord.

297

and then a gouton it looks brulant like that

298

the haricots are fondant but those who were over on the croûte croustillent it's abusé it's abusé you can hear that croustillent?

299

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 ?

302

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.

305

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.

Tải Ứng Dụng

Mọi thứ bạn cần để nói trôi chảy

Chấm điểm AIChấm từng câu nói

Luyện IPAThành thạo mọi âm

Từ vựngMở rộng vốn từ

Game Từ vựngHọc qua chơi

Quét QR

Download on theApp Store Get it onGoogle Play

FOR YOU

Video gợi ý

165 câu

Journée à Paris [FRENCH VLOG w 🇫🇷 SUBS] Oldest pâtisserie in Paris, île de la Cité & St Michel

Travel EnglishDaily ConversationWorking Adults

375 câu

Từ vựng và ghi chú luyện nói cho bài học này

Bài luyện nói này dựa trên video “Le Cassoulet le plus Terroir de France”. Những từ được nhắc lại nhiều nhất trong bài: cassoulet, haricot, Toulouse, bouillon, piece. Video này có 307 câu và 3746 từ để luyện shadowing. Phần lời nói dài 21:43. Người nói nói với tốc độ tự nhiên, khoảng 172 từ mỗi phút, gần với hội thoại hằng ngày. Chỉ 73% số từ nằm trong 3.000 từ tiếng Anh thông dụng nhất, nên từ vựng khá khó.

Từ vựng quan trọng trong video

15 từ đáng học trong video, kèm phiên âm và nghĩa:

Từ	Phiên âm	Nghĩa
sausage danh từ	/ˈsɔsɪd͡ʒ/	xúc xích
juice danh từ	/d͡ʒuːs/	nước ép
ingredient danh từ	/ɪnˈɡɹiːdi.ənt/	thành phần
grass danh từ	/ɡɹɑːs/	cỏ
carrot danh từ	/ˈkæɹət/	cà rốt, ca rốt
castle danh từ	/ˈkɑːsəl/	lâu đài
tomato danh từ	/təˈmeɪ.toʊ/	cà chua
cuisine danh từ	/kwɪˈziːn/	ẩm thực
concentrate động từ	/ˈkɑn.sən.tɹeɪt/	cô
magnificent tính từ	/mæɡˈnɪfəsənt/	tráng lệ
onion danh từ	/ˈʌn.jən/	hành tây, hành
complicated tính từ	/ˈkɑm.plɪˌkeɪ.tɪd/	phức tạp
layer danh từ	/ˈleɪ̯ɚ/	lớp
arrive động từ	/əˈɹaɪv/	đến
corn danh từ	/ˈkɔːn/	ngô

Cụm động từ bạn sẽ nghe

Từ	Nghĩa
come back động từ	trở lại, trở về
pick up động từ	nhặt, lượm

Những câu đáng luyện lại

Các câu ngắn, trọn ý trong video mà bạn có thể dùng lại khi giao tiếp hằng ngày:

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?

Ngữ pháp trong video

Những cấu trúc người nói dùng nhiều nhất, kèm đúng cụm từ trong video:

Cấu trúc	Trong video
Thì hiện tại hoàn thành have/has + quá khứ phân từ — việc đã xảy ra nhưng còn liên quan đến hiện tại	have written · have put · I've done
Câu bị động be + quá khứ phân từ — nhấn vào việc xảy ra, không phải người làm	is often released · is called · is made
Mệnh đề quan hệ who / which + mệnh đề — thêm thông tin về người hoặc vật	one who gave · castle, which is · wine which will

Phát âm cần chú ý

Người nói dùng 147 dạng rút gọn, ví dụ I'm, we're, I've. Hãy nói theo dạng ngắn đúng như bạn nghe.

Âm “sh” và “zh”: traditionally /tɹəˈdɪʃ.ə.nə.li/, chef /ʃɛf/, dish /dɪʃ/, passionate /ˈpæʃənɪt/, rouge /ˈɹuːʒ/
Từ dài — đặt trọng âm cho đúng: ingredient /ɪnˈɡɹiːdi.ənt/, magnificent /mæɡˈnɪfəsənt/, complicated /ˈkɑm.plɪˌkeɪ.tɪd/, traditionally /tɹəˈdɪʃ.ə.nə.li/, extraordinary /ɪksˈtɹɔːrdɪn(ə)ɹi/

Những âm người Việt thường gặp khó:

Cụm phụ âm cuối — đọc đủ từng âm, đừng nuốt âm cuối: ingredient /ɪnˈɡɹiːdi.ənt/, magnificent /mæɡˈnɪfəsənt/, relax /ɹɪˈlæks/, extract /ˈɛkstɹækt/, confused /kənˈfjuːzd/
Âm /tʃ/, /dʒ/ và /ʒ/ — tiếng Việt không có, đừng đọc thành “ch” hay “gi”: sausage /ˈsɔsɪd͡ʒ/, juice /d͡ʒuːs/, adventure /ədˈvɛn.t͡ʃə/, chase /t͡ʃeɪs/, rouge /ˈɹuːʒ/
Âm /æ/ — mở miệng rộng hơn âm “e”: carrot /ˈkæɹət/, magnificent /mæɡˈnɪfəsənt/, valid /ˈvælɪd/, relax /ɹɪˈlæks/, extract /ˈɛkstɹækt/

Cách luyện với video này

Nghe hết video một lần, chưa cần nói, và ghi lại những từ bạn chưa biết.
Bắt đầu ở tốc độ 0,75×, nói đuổi từng câu, rồi quay lại tốc độ bình thường khi đã quen.
Ghi âm giọng mình rồi so với bản gốc, chú ý các từ như sausage, juice, ingredient.

Phương Pháp Shadowing Là Gì?

Shadowing là kỹ thuật học ngôn ngữ có cơ sở khoa học, ban đầu được phát triển cho chương trình đào tạo phiên dịch viên chuyên nghiệp và được phổ biến rộng rãi bởi nhà đa ngôn ngữ học Dr. Alexander Arguelles. Nguyên lý cốt lõi đơn giản nhưng cực kỳ hiệu quả: bạn nghe tiếng Anh của người bản xứ và lặp lại to ngay lập tức — như một "cái bóng" (shadow) đuổi theo người nói với độ trễ chỉ 1–2 giây. Khác với luyện ngữ pháp hay học từ vựng bị động, Shadowing buộc não bộ và cơ miệng phải đồng thời xử lý và tái tạo ngôn ngữ thực tế. Các nghiên cứu khoa học xác nhận phương pháp này cải thiện đáng kể phát âm, ngữ điệu, nhịp điệu, nối âm, kỹ năng nghe và độ lưu loát khi nói — đặc biệt hiệu quả cho người luyện IELTS Speaking và muốn giao tiếp tiếng Anh tự nhiên như người bản ngữ.

Phương pháp shadowing: đọc hướng dẫn từng bước đầy đủ →

Luyện nói tiếng Anh bằng Shadowing qua video: Le Cassoulet le plus Terroir de France

Chọn chế độ luyện tập

Tải Ứng Dụng

Video gợi ý

Journée à Paris [FRENCH VLOG w 🇫🇷 SUBS] Oldest pâtisserie in Paris, île de la Cité & St Michel

How To Cook 4 Recipes From Jamie Cooks The Mediterranean | Jamie Oliver

Foodies vs Picky Eaters: We Try Each Other's Favorite Dishes ⎹ Taste Wars

The Best Grilled Cheese You'll Ever Make | Epicurious 101

CHú chuột đầu bếp bản gốc

How To Make Authentic Spanish Paella

Learn French - French Listening Comprehension - At a French Bookstore

Which Menu Will Make It? ⏲️ | MasterChef Australia | S18 Ep59 | Clip

Histoire de France – RÉSUMÉ ULTRA SIMPLE (Préhistoire → Aujourd'hui)

SEtalk: Why We Should Eat Together

Why France Has The Best Steak

Vaillantes épisode 4

Từ vựng và ghi chú luyện nói cho bài học này

Từ vựng quan trọng trong video

Cụm động từ bạn sẽ nghe

Những câu đáng luyện lại

Ngữ pháp trong video

Phát âm cần chú ý

Cách luyện với video này

Phương Pháp Shadowing Là Gì?