Відео

The way the dauphin eats reminds me of michael scott sitting at lunch with toby lol

Such an interesting, informative video. Thank you

The background music was done by whom? I love it

The elaborate rituals of Versailles were developed by Louis IV to thwart the power of the nobility. Instead of plotting on how to seize power from him, the nobility were kept busy obsessing over who among them were worthy enough hand the king his napkin. BRILLIANT strategy by Louis.

How heartbreaking and distressing it is to see British actors interpret scenes from a queen in French history. Marie Antoinette was not English.

2:39 Seventeenth... 1600 is the 17'th century. Just like the 2000ands...NOW, is the 21' century. When we will reach the year 2100 it we be the twenty second century.

याह माहराज बिबी होगी लागत ऐस

the music is too loud, unwatchable

😂😂😂😂😂😂😂😂😂Lol

She had to wait her husband to eat first? 🙀

This is why the British formality of speaking partners at a dinner party being dictated by the hostess is much nicer; intrigue is bad for digestion.

As a royal introvert, this is too painful to watch.😂😂😂

Well done ! I really enjoyed this presentation! Thank you

Pho coming from feu is just a theoretical etymology it’s not proven

Butter and lemon pepper right after being baked 🤤

FOOD FIGHT 😮😮😂😂😂

Team royalty

“Obviously”

two sips of water for breakfast?! 😅

Meanwhile, her people were starving…

true fact

*Promo SM*

So... you talk about the history of Vietnamese food, you mention Ho Chi Minh, but YOU DON'T MENTION THAT HO CHI MINH STUDIED FRENCH CUISINE UNDER ESCOFFIER AND WAS HIS SOUS CHEF **WHILE** HE WAS IN PARIS?!

Eye-opening research! 👀🥓

the piano music is too much

"Obviously." Rude lol

Your videos are amazing. I really like it. I am a new subscriber to your channel. Can I talk with you foodie eyes?

🤩🤩🤩🤩

Awesome video

dope!

You forgot to talk about Banh Mi -- Vietnamese sandwiches with French Baguettes and all of the Vietnamese pastries and baked goods are French influenced.

Your majesty, the peasants are revolting! You're right, they stink on ice.

This video is too biased and untrue. Not your history.

ok mogus bobo curry muncher

What movie is this??

This guy is well informed and tells a great story

we have Religion rom. KaTh which is also Head Rel of FRANCE

we donT like RevoluTion

ESSEN EATing Very imporTanT wichTig

FRANCE IS HAUT CUISI N E

FrancE is ITaLy plus also AusTrian Holy Empire Empress Emperor

ThaTs CounTry FRANCE

She should have played Madame Du Barry character less vulgar !! Madame Du Barry was an elegant "favorite".... She was absolutly not vulgar !

I live in France and really enjoyed this history of the cuisine that we love.

During the 15th and 16th centuries the French were influenced by the progressing culinary arts in Italy. Much of this happened because of Catherine de' Medici (a Florentine princess) Italian cooks were light years ahead of French culinary specialists. Italian inovation With the arrival of Catherine, French cuisine slowly moved away from silk-road spices (cinnamon, ginger, cloves and nutmeg) and turned towards garden herbs (rosemary, sage, oregano, basil). Caterina recommended that savory and sweet flavors be separated (during medieval times, sweet and savory had shared the same plate) and rather than smothering food with spices, French cooks attempted to enhance natural flavors instead. Soon, meat was served in its own juices and fish was served in sauces that were created with fish stock.Other Italian dishes that Caterina introduced to France include Spinach, Crêpes, Soup d’Oignon, Macaroons and Béchamel sauce. Caterina loved spinach so much that she insisted it be included in every meal and even today, any dish with spinach in it has become known to the French as ‘Florentine style’. Crêpes or Crespelle? The famous French delicacy ‘Crêpes’ takes its name from the Crespelle alla Fiorentina - in Renaissance times it was known as pezzuole della nonne (literally, “grandmother’s cloth”) unlike the French habit of eating crêpes sweet - Italians stuffed them with Ricotta and (you guessed it) spinach! Carabaccia was another of Caterina’s favorite Tuscan dishes. This unique onion soup is found in French cuisine today under the name ‘Soup d’Oignon’. Duck à l’orange was much appreciated at the Medici court in Florence - Catarina’s chefs brought this dish with them from Italy. In Florence, the orange duck was known as Papero al Melarancio. Macarons Colorful, soft, and delicately flavored, macarons are perhaps one of the most famous and treasured French desserts. But these delicious treats are actually Italian! Macarons were created by Italian monks in the Middle Ages. Caterina’s pastry chefs brought the Macaron to France from Italy, where they had been produced in Venetian monasteries since the 8th century. Béchamel Sauce Salsa Colla (“glue sauce”) was the Italian prototype of Béchamel Sauce. In Renaissance times, the common population did not have the luxury of modern refrigeration and therefore they rarely used milk in their recipes since it spoiled quickly. Only the noble-born families could use milk in their sauces, so it is very plausible that Caterina’s chefs did indeed bring Béchamel sauce to the French kitchen. During Caterina’s reign, bread was replaced as a thickener by the lighter roux, flour and butter combined with a meat stock. The roux still remains part of the repertoire of French chefs today. The Italian princess Caterina di Medici is frequently (if not always accurately) credited with introducing Italian cuisine and dining innovations to France via the Italian cooks who followed her there. How influential was Caterina? While many historians argue as to whether Caterina was really that pivotal to furthering the evolution of French cuisine, it is not possible to deny the gastronomic mark she left on her adopted home countries culinary culture. In addition to leaving her stamp on fashion and society (thanks to her we have high heels and underpants), Catarina’s philosophy of dining became wildly popular among the wealthy upper-classes, and her favorite ingredients (spinach, garlic, caviar and truffles) became central to the French palette. Caterina started a Renaissance trend of perfection in culinary service in France. Her court introduced refinements in table etiquette, sophisticated utensils, and a complex dining ritual that was further elaborated over the following centuries, turning the French dinner table into a mesmerizing art of beautiful presentation and contemporary flavors.

i would kill myself if i had to do this

In late 1940s dad worked as an engineer for American Creosote. Because AM was a major supplier of railroad ties, dad traveled all over on trains. He said the best service and food was on the Cresent. He looked forward to riding the Cresent.

Всё бы хорошо, но Мария-Антуанетта - дофина, между прочим, а не крестьянка! - держит фужер за его чашу. За чашу, а не за ножку!

Эх, какие все красивые! А сейчас мужчины одеваются, словно пугала. Ещё и удивляются, почему женщины их не хотят.

nope, the reverse actually. the king and queen made an appearance of eating..then left and the mass of aristocrats would devour the food