Hello. Hello once again and welcome to Learn French by podcast. My name is Hugh Nagel and here with me is

Amelie Verdeier, Bonjouille, Bonjouille, Bonjouille.

In today's podcast, we're going to talk about food. As we know, vocabulary related to food can be very detailed and specific.

Today though, we'll have just an introduction to some of that vocabulary. In future podcasts we'll certainly be revisiting this topic, so let's

get started. First, let's hear a conversation between Amelie and Julianne.

In entering a year, I was a agreeable surprise. Ah, quadon.

My little my wife, my wife, my wife, Quadonk. My poor Tamey, may have been prepared my place to prefer.

And what are we're in place to prefer?

It's the tortiflet.

What is it's the tortiflet?

It's a place traditional franchet.

It's a place of pome de tere, of lardung, and of verminge.

How is that we're going to be that?

And well, we'll revenue the lardong in a pool.

In suite, we'll retire the lardong of the pool,

we guard the grass, and we'll not federate desonion

coupere a finle-a-mel. And we'll never use union co-pé in fin the mail.

In other time, we'll meet the lardon

to fund a place that will offer.

When the union are d'oré, we'll be me

to sudelardon.

And in sweet?

...