Their biggest challenge of the day—the students conversed in French from the beginning to the end.

French Chef Jean-Louis Guérin hosted Beginners’ French II students at his La Brioche Café in Montpelier. The chef concocted them a special French breakfast of fresh croissants, baguettes, and œufs Bénédicte, which the students enjoyed while the chef regaled them with stories of the rich culinary tradition of France. Students brought prepared questions to ask the chef, and in the course of conversation learned about his favorite recipes, his business approach, and his studies in France. This event was an experiential learning component of the course chapter on “Food, Quantities and Recipes,” designed to help students develop fluency outside the classroom.


Norwich University Perspectives Project: COVID-19

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