There is something you must absolutely try next time you come to Paris. It’s Les sauces Papillon ! They are Parisian sauces made by 2 young men who had the idea to create vegetable based sauces. Their sauces are made from vegetables in accordance with the seasons. They are tasty and fresh. They can be used to eat with pastas or rice, but at home we prefer to eat them with bread in nice sandwiches. 

When I recorded the interview, it was in the middle of winter. One of the sauce was la crème de champignons. What are going to be the spring sauces? We don’t know yet, but today you are going to hear Alexandre Juvin talking about they created the recipe of la crème de champignons. 

In the notes that come with the transcript, this episode is the occasion to notice the use of the subjonctive and to understand when to automatically use it. 

We will also focus on the part of vocabulary that describes the different ways  that ingredients can be cooked. 

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