5 epic French recipes created by mistake

Bonjour tout le monde !

In this video, we discover the story of 5 French dishes or French recipes entirely created by accident. And guess what, they turned masterpieces! Except one 🤢 Let me tell you their story!

Aller, on y va ! 🇫🇷👋

PS: There are English 🇬🇧, Spanish 🇪🇸, and French 🇫🇷 subtitles

🖥️ Video edited by Cassy

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Clips featured in this video 🎬

@ChefEtchebest – 🍎 La tarte tatin

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Chapters ✂️

00:00 Intro
00:48 French dish 1 – La Tarte Tatin
02:56 French dish 2 – Le vin Sauternes
05:33 French dish 3 – Le Kouign Amann
08:07 French dish 4 – Le Roquefort
09:56 French dish 5 – Le Carambar

You’ve probably heard that French cuisine often ranks as one of the best cuisines in the world, though in my opinion, clearly not the best. I mean, in the top, but not the best. But do you know that while certain of its most iconic recipes, they were actually made by a mistake? That’s what we’re going to talk about today. Bonjour tout le monde, I’m Cassy, your French tutor, so you can discover from the French way. You can already give this video a thumbs up and subscribe to the channel if you want more stories about French culture and the French language. And today, we’re diving into French cuisine, but with a twist, because we’re talking about five recipes that were entirely created by accidents.. The first story is about a recipe that I don’t eat that often, personally, but I do love it, especially with a scoop of vanilla ice cream. I’m talking about La Tarte Tatin. If you don’t know what it is, let me explain or let me show you. It is a delicious apple pie, but upside down and caramelized like everything I love. You mostly eat it a bit warm, so the contrast is perfect when you have your scoop of ice cream. Anyway, for the story, imagine that we are in 1898 in Sologne. It is in the center of France. More specifically, we are in Lamotte, Beuvron, in the hotel Tatin. In this hotel, you have two sisters working, Stephanie and Caroline. Imagine, they are super busy in the kitchen because they have a horde of hungry customers waiting in the dining room. And Stephanie, who is very famous for her apple pie, well, she’s even more in a hurry. And guess what? She forgot the pastry of the pie. She just put all the apples, but nothing else. But they don’t have time. So her sister is telling her, You know what? Add the pastry now, and we’ll try to flip it upside down. And guess what? It worked. Can you imagine the sister’s surprise when they just took the tray out of the oven and they saw this beautifully caramelized pie. Of course, they had to flip it. But I mean, what a relief with all the customers waiting. And that’s funny because it just became their signature dish. So Lesson for you. Even when you screw up, maybe it’s not a screw up. Maybe it will become something amazing, especially if you add a scoop of vanilla ice cream. Usually, I’m not a big I’m a fan of wines from Bordeaux, especially red. I prefer them from further down south. But for Sauternes and other wines, like sweet wines like that, Bordeaux is actually excellent. Though I do prefer Monbazillac, Sauternes is really, really good. And about this one, we have two legends. So I’m going to tell you both and you pick the one you prefer. Keep in mind, there are only legends. Nothing is for sure here. So the first story takes place in 1836, a before the Tatin’s sister. We are in the region of Bordeaux, and I guess, merchant, wine, like vineyard owner, something called Flock. He decided to wait until the end of autumn because this year it was raining. I’m telling you, it was pouring. And he just decided to wait. Let’s see. I mean, either it is a complete waste or we can do something with it. So let’s just try. And at the end of autumn, when the rains stopped and they could harvest the grapes, they realized that noble rot actually grew, developed on the grapes. They still tried to make the wine, and you know what happened? It was sweet and so delicious. That’s how Sauternes was born, allegedly. The second story involves another character, un marquis. And it was a few years later, in 1836. So apparently, le marquis, you know, noble man. He was in a hunting trip in Russia, and he was delayed. But he was a proud man, and he communicated with his employees or his people, saying that they should just wait until his return to harvest the grapes. And he arrived, well, quite late. When he arrived, they all realized that noble rot, once again, developed on the grapes. And now, I you know the result. It was amazing. To be fair, nowadays, historians, they tend to say that it must have been teeny tiny bit more complicated than that. But what isn’t? Of course, it’s not as easy as somebody who forgot something. But you know what? It’s just less fun to tell. For the next one, we talk about the Kouign Amann, which is, I think, really one of my favorite pastries. It is from Brittany, where I was born in the northwest of France. Oh my God, it is so good. You have no idea. Basically, what is it? It is bread dough with butter and sugar. How could it not be amazing? At least to me, it is. Imagine you are in 1860 in Douarnenez. So it is the West, the far West of France. And this baker, Yves René Scordia. I know the name does not really sound Britton, but he was. So this baker, apparently, he was running low on pastries, and that man was resourceful. So what did he do? He had leftovers, he had dough, he had a big amount of and he had sugar. So he mixed all that up, baked it, and oh, my God, oh, my God, it’s just amazing. Seriously, you have to try. I can only imagine the smell in that bakery. And just one thing, a lot of French people, they say, Kouign AmAnn my sister, she told me, No, it is Kouign AmaANn the pronunciation matters here. Can you imagine that Yves-René, the dear old Yves-René, in his bakery in Douarnenez, he was desperate because he had nothing left for his customers. Maybe I’m exaggerating a bit, but he just created a masterpiece out of basically nothing. So what an inspiration. Like better than all the podcasts you see sometimes on the internet. You know, like, sleeping is for the week. You have to do it now. Like, whatever. Just take bread dough, butter, sugar, you will create a masterpiece. And what actually is now one of the symbol, almost, of Britain’s cuisine. Seriously, you ask French people who are not from the region what they know about Britton’s food, they’re probably going to tell Kouign Amann, with the wrong pronunciation. Okay, this one, not going to lie, I hate it. Oh my God. I hate it from the bottom of my heart. Actually, all my organs, seriously, because it is blue cheese. Well, Roquefort. It’s mold, everyone. The blue thing, it is mold. But the legend is that in Roquefort, so it’s actually a place, a shepherd. He was eager to meet his lover, and he just forgot his lunch. It was made of bread. I mean, yeah, you’re talking about France, right? Of bread and sheep cheese. And time was just flowing with his lover. I guess he didn’t have to eat for days or they ate something else somewhere somewhere else. But the fact is that when he came back, the cheese was contaminated with something. And for some reason, don’t ask me why, he tried it. Apparently, he didn’t die. And to him, it was good. And that’s how, according to the legend, le fromage roquefort was born.. You probably get it by now, but just in case. I hate it. I do not understand how people saw this stinky moldy thing and thought, I will try. It tastes delicious. No. But I’m going to stop now, otherwise my family will just disown me. The last one is the iconic, at least for French people, I don’t know if it was exported anywhere else, but the iconic Carambar. What is it? It is like a… Well, it is pretty much candy or like caramel bar. Let me tell you. You have a bar and it is made of caramel and cocoa. It’s good. Of course, it’s good. Well, then your teeth, they’re glued together. But it’s really good. For this story, we are in 1954 in the north of France. More specifically, we are in Marcq-en-Baroeul, I guess. Sorry, if that’s not how you pronounce it. And even worse, I’m probably going to butcher the name of the factory. Sorry, everyone. So the factory was named Delespaul-Havez. I truly have no idea. I just discovered it for this video. I knew Carambar, loved it. I had no idea it was made by a mistake. But we’ll discover what happens. And this story is actually quite simple. It is a malfunction of a machine. It had caramel, cocoa, and for some reason it mixed it and made long bars instead of the usual square candy it used to create. But people working there, they were not fool. They knew. That was something. Okay, let’s not throw it away and let’s try it out. You know how certain people are scared that the machines are going to just roll over the world, etc? Like, these machines machine, deciding to create Carambar, like, roll whatever you want. I mean for it. And one thing, do you understand the name Carambar? Well, square is un carré, une barre. Une barre. Donc, Carambar. Yes, carré en barre, but also, Caramel en barre. Clever. It had an apostrophe up until 1984, and then the apostrophe was just dropped. And since then, we have the name Carambar. That stuck. To be honest, all that, they are more legends than historical facts, but I thought they were funny. And to be fair, nobody was there to know what happened for real. But I thought I would share these stories with you. And they’re just good excuses to talk about French treats and cuisine, right? So except Roquefort. And if you want to try Roquefort, why not? Which one do you want to try? Tell me in the comment section. And if you like these stories, don’t forget to give a thumbs up to this video and subscribe, or even share the stories with your friend. And if you feel hungry right now, I highly advise that you go to the kitchen, cook something. If you want to cook in French with me, you can check this video next. That’s it for today See you next week Bye!