Grammar 3: the fucking sounds but for vowels ( haha)

Today, we continue our lesson on sounds.
So, the sounds we will cover today are vowel-based sounds.

1) “Vowel + n / m” sounds (nasal sounds)

Examples: on, an, in, en (and also om, am, im, em depending on the word).

Pronunciation

“en” and “an” sound very similar.
They match the sound “am” in ambitions.
The sound “un” is pronounced a bit like the “un” in uncle in English.
The sound “on” matches the “om” sound in tombe (example: “tombe”).

2) Sounds based on “eu + …”

A simple rule:
If a sound starts with “eu”, it sounds like the “u” in murder (English).

3) “eau / au / aux / aut” sounds

eau, au, aux, aut always sound like an “O”.

4) “oi” sounds

“oi” is pronounced “wa.”

For the rest, we’ll learn it over time.
I will add a written pronunciation guide to help you read during the next 15 lessons, especially for tricky pronunciations—so you’ll learn a lot through reading practice.

Vocabulary:

Today, we’re learning just 10 French words and expressions.
Our goal is for you to know at least 1000 words by the end of the year.

Bonjour — “bon-jour” — good morning / hello
Bonsoir — “bon-s war” — good evening / hello (in the evening)
Ça va ? — “sa va” — are you okay? / how are you?
Comment allez-vous ? — “ko-man a-lé vou” — how are you? (formal)
Mon nom — “mon non” — my name
Merde — “merd” — shit
Pain — “pin” — bread
Aujourd’hui — “o-jour-dwee” — today
Où ? — “ou” — where?
Ça — “sa” — this / that

The song ( today we want something festive )

The song I’m presenting to you today is a classic an absolute banger coming straight from the city of sunshine: Marseille. It may not be my personal favorite, but since I promised to help you discover French music, I have to show you all its different sides. So now, enjoy this masterclass.

Bonus: https://www.youtube.com/watch?v=85m-Qgo9_nE

The movie ( Available on netflix )

Les tuches :In Bouzolles, everyone knows the Tuche family. Jeff, Cathy, and their three children live by their wits, getting by however they can. Faithful to the Tuche philosophy—“man wasn’t made to work”—the whole family does everything it can to be happy, despite a cruel lack of income.

Their lives seemed already mapped out: they would always be poor, but happy. Then a sudden upheaval threatens this fragile balance. The Tuches are about to become rich—very rich. One hundred million euros won on the “Eurolottery” will change everything.

If you’re going to change your life, you might as well change your surroundings. And for the Tuches, what could be more logical than moving to Monaco, where Cathy has always dreamed of living?

They will have to be accepted, fit into their new homeland, and change their habits without changing what they feel. It won’t be easy for this family whose motto is: “Tuche for one, one for Tuche.”

The Recipe

In the series of recipes I’m going to share with you today, here’s a very simple dessert and yet, a lot of people still refuse to make it at home: pain au chocolat (or a chocolatine… depending on whether you’re racist).

It’s a rich, tasty recipe that radiates joy and good vibes.
Enough talking let’s get to the recipe.
The preparation is a bit complex so this vid can help you to better visualize the steps

Pain au chocolat

Total time: 1 h 20
Prep: 1 h
Bake: 20 min

Ingredients (English + Français)

500 g all-purpose wheat flour (Type T55) (Farine de blé T55)
500 g strong bread flour (Type T45 “gruau”) (Farine de gruau T45)
500 g butter (Beurre)
100 g sugar (Sucre)
20 g salt (Sel)
30 g yeast (Levure)
600 ml water (Eau)
100 g chocolate (batons or baking chocolate) (Chocolat)
1 egg (optional, for egg wash) (Œuf, facultatif)

Instructions

STEP 1
Make the laminated yeasted dough just like for croissants (same base dough, same lamination).

STEP 2
Once the dough is laminated and rolled out, do not cut triangles. Cut small rectangles about the width of a chocolate baton.
Place a baton on each rectangle and roll tightly.

STEP 3
Like croissants, you can freeze the pains au chocolat at this stage.
Otherwise, place them on a baking tray and press lightly so they don’t unroll as they rise.
Let them rise 1 h 30 to 2 h 30 at room temperature, until they almost double in size.

STEP 4
Brush with egg wash (if using), then bake in a hot oven at 230°C for 15 to 20 minutes.

Bon appetit ( bon apetee)