Ep 28 - Navigating “Doux” with Jane Bertch

In a land known for its pastry, one word seems to carry a lot of weight. Doux can mean sweet, unsalted, mild, or even soft. To discuss why this is – and what the French expect in terms of both taste and texture when it comes to their food – Emily is talking with Jane Bertch, founder and owner of La Cuisine cooking school in Paris.


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- Host: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.com
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About Us
From one Emily in Paris to another... just speaking French isn't enough to understand the intricacies of the locals, but it's definitely a good place to start. Famously defended by armed "immortals" of the Académie Française (no, we're not making this up) the French language is filled with clues that show interested outsiders what, exactly, makes the French tick.

Each episode, listen in as Emily Monaco and an expert take a deep dive into a word that helps us gain a keener understanding of the French.