Maryse Mounier's guest appearances

Maryse Mounier

French Voices Podcast | Learn French | Interviews with Native French Speakers | French Culture

Steve Kaufmann

Tristan Hyest

Pierre-Marie Dupré

Pol Corvez

Sylvie Pelletier

Claude Tranchant

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Nathalie Ressiguier

Ignace Jang

Xavier Lerays

Marie-Louise Gay

Jean Auquier

Steve Morel

Emilie Heurtevent

Marie Treps

OwlTail

Vanilla Bourbon

Buy Full Notes This is the second part of my conversation with Maryse Mounier, a hard-working French woman growing bourbon vanilla on the Réunion island. Maryse will tell us in details about the process vanilla beans go through from the harvest until they are ready to be sold on the market. You’ll probably be surprised by how precise each stage is! (temperature, time, etc.). Vanilla from La Réunion is unfortunately on the decline despite its excellent quality as it suffers from competition from Madagascar. Maryse will share her best tips on how to tell a good quality vanilla from a mediocre one – if steps are skipped in the process, the end result won’t be as good. Pods looking big and fleshy can actually be deceptive: they’ll be attractive to the customer who may think that they’ll get more out of the pods but these pods haven’t been dried properly and may just rot before you use them! How best to store your vanilla pods? What’s the difference between vanilla extract and vanilla essence? How can you use vanilla more creatively in your kitchen? Vanilla is often associated to sweetness because it is traditionally used for baking desserts. However, vanilla itself is not sweet and can be used in your next carbonara or mayonnaise recipe! Let the expert tell you more about this! Vocab List affinage (nm) = maturing ; refining (sugar) charnu,e = fleshy, plump claie (nf) = grid, grating, riddle échauder = to warm, to warm up, to lightly scald étuvage (nm) = steaming fourchette de prix (nf) = price range griller / sauter des étapes = to skip stages malle (nf) = chest, box moulin à café = coffee grinder mûrir = to ripen noeud (nm) = knot récolte (nf) = harvest; crop souple = flexible, supple Questions:  After the harvest, what are the different stages of preparing the vanilla pods? Why doesn’t Maryse grow more vanilla, more intensively? What savoury dish with vanilla is famous at La Réunion?  Answers:  Echaudage (warming up so the pods don’t crack), étuvage (steaming, sweating: the pods become brown), séchage (drying), Affinage (maturing) She makes sure to leave space between the vanilla plant in case a disease kills them (some farmers then lose all their production this way) Duck with vanilla  Links &amp; Resources  www.vanille-reunion.fr https://www.facebook.com/PlantationVanilla–Bourbon       Did you like this podcast? You can support my work by leaving a review on iTunes. Your kind words warm my heart and also help me be found by more passionate learners of French. Merci beaucoup! Subscribe to the podcast on iTunes and never miss a new episode! The post FV 088 : (Part 2) How to tell a good quality vanilla? With Maryse Mounier from plantation Vanilla Bourbon appeared first on French Your Way.

<a href="http://frenchvoicespodcast.com/buynotes88" rel="nofollow" target="_blank">Buy Full Notes</a> This is the second part of my conversation with Maryse Mounier, a hard-working French woman growing bourbon vanilla on the Réunion island. Maryse will tell us in details about the process vanilla beans go through from the harvest until they are ready to be sold on the market. You’ll probably be surprised by how precise each stage is! (temperature, time, etc.). Vanilla from La Réunion is unfortunately on the decline despite its excellent quality as it suffers from competition from Madagascar. Maryse will share her best tips on how to tell a good quality vanilla from a mediocre one – if steps are skipped in the process, the end result won’t be as good. Pods looking big and fleshy can actually be deceptive: they’ll be attractive to the customer who may think that they’ll get more out of the pods but these pods haven’t been dried properly and may just rot before you use them! How best to store your vanilla pods? What’s the difference between vanilla extract and vanilla essence? How can you use vanilla more creatively in your kitchen? Vanilla is often associated to sweetness because it is traditionally used for baking desserts. However, vanilla itself is not sweet and can be used in your next carbonara or mayonnaise recipe! Let the expert tell you more about this! <h3>Vocab List</h3> affinage (nm) = maturing ; refining (sugar) charnu,e = fleshy, plump claie (nf) = grid, grating, riddle échauder = to warm, to warm up, to lightly scald étuvage (nm) = steaming fourchette de prix (nf) = price range griller / sauter des étapes = to skip stages malle (nf) = chest, box moulin à café = coffee grinder mûrir = to ripen noeud (nm) = knot récolte (nf) = harvest; crop souple = flexible, supple <h3>Questions:</h3> <ol> <li>After the harvest, what are the different stages of preparing the vanilla pods?</li> <li>Why doesn’t Maryse grow more vanilla, more intensively?</li> <li>What savoury dish with vanilla is famous at La Réunion?</li> </ol> <h3>Answers:</h3> <ol> <li>Echaudage (warming up so the pods don’t crack), étuvage (steaming, sweating: the pods become brown), séchage (drying), Affinage (maturing)</li> <li>She makes sure to leave space between the vanilla plant in case a disease kills them (some farmers then lose all their production this way)</li> <li>Duck with vanilla</li> </ol> <h3>Links &amp; Resources</h3> <ul> <li><a href="http://www.vanille-reunion.fr" rel="nofollow" target="_blank">www.vanille-reunion.fr</a></li> <li><a href="https://www.facebook.com/PlantationVanilla-Bourbon" rel="nofollow" target="_blank">https://www.facebook.com/PlantationVanilla–Bourbon</a></li> </ul> Did you like this podcast? You can support my work by <a href="http://frenchyourway.com.au/itunes" rel="noopener noreferrer nofollow" target="_blank">leaving a review on iTunes</a>. Your kind words warm my heart and also help me be found by more passionate learners of French. Merci beaucoup! <a href="http://frenchyourway.com.au/itunes" rel="noopener noreferrer nofollow" target="_blank">Subscribe to the podcast on iTunes</a> and never miss a new episode! The post <a href="https://frenchyourway.com.au/fv-088-part-2-how-to-tell-a-good-quality-vanilla-with-maryse-mounier-from-plantation-vanilla-bourbon" rel="nofollow" target="_blank">FV 088 : (Part 2) How to tell a good quality vanilla? With Maryse Mounier from plantation Vanilla Bourbon</a> appeared first on <a href="https://frenchyourway.com.au" rel="nofollow" target="_blank">French Your Way</a>.

FV 088 : (Part 2) How to tell a good quality vanilla? With Maryse Mounier from plantation Vanilla Bourbon

Buy Full Notes Today’s guest Maryse Mounier is a very energetic woman who is passionate about vanilla. She is working, on her own, in the forest where she grows Bourbon vanilla, a type of vanilla which is famous worldwide for its high quality and strong flavour. Bourbon was actually the former name of La Réunion island and we call “vanille bourbon” the vanilla beans coming from the vanilla planifolia plant. You can also find vanilla planifolia in other areas such as Madagascar or the Comoros but they are grown differently. For example, Maryse Mounier’s plantation is located on a very old lava track Réunion, which means her vanilla grows on very little soil but on a volcanic land. Vanilla is a climbing vine which is quite fragile and growing it takes a lot of care and patience: you’ll need to wait several years before getting your first vanilla flowers! In addition, growing vanilla also requires hard physical work, is entirely done by hand – which explains why vanilla is the second most expensive spice after saffron. Although vanilla has become an emblem of the area, this plant is actually not native from La Réunion and there are no insect pollinating the flower on the island. Fecundation must therefore be done by hand in order to get the vanilla pods! In this episode, you’ll also learn that Maryse is comes from Métropole (= Mainland France) and fell in love with vanilla when she moved in La Réunion. After growing it in her garden for her own consumption, Maryse got the opportunity to get a long-term lease of land in a primal forest which she had to clear out herself. Being a woman and a “Zoreille” were initially a challenge for her. What’s a “zoreille”? Listen to find out! Vocab List agriculteur, -trice = farmer bail (nm) (plural = baux) = lease, lease agreement bail emphytéotique = long-term lease bouture (nf) = cutting défricher = to clear the land (from weeds, etc) détourer = to cut (sth) out élaguer = to prune floraison (nf) = flowering, blossoming gousse de vanille (nf) = vanilla pod grande surface (nf) = supermarket, superstore liane (nf) = liana, creeper, climber pied de vanille (nm) = vanilla plant pollinisation (nf) = pollination polliniser = pollinate polliniser = to pollinate sécateur (nm) = secateurs, pruner sève (nf) = sap terre (nf) = land ; soil tronçonner = to fell; to saw tuteur (nm) = prop, support, stake vanille (nf) = vanilla Questions:  How fast does a vanilla vine grow when the weather is hot and humid? When do the vanilla flowers bloom? What year did Maryse start working in the forest?  Answers:  1 meter per month! Once a year, between October and December (and each flower only lives for a very short time) In 2006  Links &amp; Resources  www.vanille-reunion.fr https://www.facebook.com/PlantationVanilla-Bourbon        Did you like this podcast? You can support my work by leaving a review on iTunes. Your kind words warm my heart and also help me be found by more passionate learners of French. Merci beaucoup! Subscribe to the podcast on iTunes and never miss a new episode! The post FV 087 : (Part 1) How to tell a good quality vanilla? With Maryse Mounier from plantation Vanilla Bourbon appeared first on French Your Way.

<a href="http://frenchvoicespodcast.com/buynotes87" rel="nofollow" target="_blank">Buy Full Notes</a> Today’s guest Maryse Mounier is a very energetic woman who is passionate about vanilla. She is working, on her own, in the forest where she grows Bourbon vanilla, a type of vanilla which is famous worldwide for its high quality and strong flavour. Bourbon was actually the former name of La Réunion island and we call “vanille bourbon” the vanilla beans coming from the vanilla planifolia plant. You can also find vanilla planifolia in other areas such as Madagascar or the Comoros but they are grown differently. For example, Maryse Mounier’s plantation is located on a very old lava track Réunion, which means her vanilla grows on very little soil but on a volcanic land. Vanilla is a climbing vine which is quite fragile and growing it takes a lot of care and patience: you’ll need to wait several years before getting your first vanilla flowers! In addition, growing vanilla also requires hard physical work, is entirely done by hand – which explains why vanilla is the second most expensive spice after saffron. Although vanilla has become an emblem of the area, this plant is actually not native from La Réunion and there are no insect pollinating the flower on the island. Fecundation must therefore be done by hand in order to get the vanilla pods! In this episode, you’ll also learn that Maryse is comes from Métropole (= Mainland France) and fell in love with vanilla when she moved in La Réunion. After growing it in her garden for her own consumption, Maryse got the opportunity to get a long-term lease of land in a primal forest which she had to clear out herself. Being a woman and a “Zoreille” were initially a challenge for her. What’s a “zoreille”? Listen to find out! <h3>Vocab List</h3> agriculteur, -trice = farmer bail (nm) (plural = baux) = lease, lease agreement bail emphytéotique = long-term lease bouture (nf) = cutting défricher = to clear the land (from weeds, etc) détourer = to cut (sth) out élaguer = to prune floraison (nf) = flowering, blossoming gousse de vanille (nf) = vanilla pod grande surface (nf) = supermarket, superstore liane (nf) = liana, creeper, climber pied de vanille (nm) = vanilla plant pollinisation (nf) = pollination polliniser = pollinate polliniser = to pollinate sécateur (nm) = secateurs, pruner sève (nf) = sap terre (nf) = land ; soil tronçonner = to fell; to saw tuteur (nm) = prop, support, stake vanille (nf) = vanilla <h3>Questions:</h3> <ol> <li>How fast does a vanilla vine grow when the weather is hot and humid?</li> <li>When do the vanilla flowers bloom?</li> <li>What year did Maryse start working in the forest?</li> </ol> <h3>Answers:</h3> <ol> <li>1 meter per month!</li> <li>Once a year, between October and December (and each flower only lives for a very short time)</li> <li>In 2006</li> </ol> <h3>Links &amp; Resources</h3> <ul> <li><a href="http://www.vanille-reunion.fr" rel="nofollow" target="_blank">www.vanille-reunion.fr</a></li> <li><a href="https://www.facebook.com/PlantationVanilla-Bourbon" rel="nofollow" target="_blank">https://www.facebook.com/PlantationVanilla-Bourbon</a></li> </ul> Did you like this podcast? You can support my work by <a href="http://frenchyourway.com.au/itunes" rel="noopener noreferrer nofollow" target="_blank">leaving a review on iTunes</a>. Your kind words warm my heart and also help me be found by more passionate learners of French. Merci beaucoup! <a href="http://frenchyourway.com.au/itunes" rel="noopener noreferrer nofollow" target="_blank">Subscribe to the podcast on iTunes</a> and never miss a new episode! The post <a href="https://frenchyourway.com.au/fv-087-part-1-how-to-tell-a-good-quality-vanilla-with-maryse-mounier-from-plantation-vanilla-bourbon" rel="nofollow" target="_blank">FV 087 : (Part 1) How to tell a good quality vanilla? With Maryse Mounier from plantation Vanilla Bourbon</a> appeared first on <a href="https://frenchyourway.com.au" rel="nofollow" target="_blank">French Your Way</a>.

FV 087 : (Part 1) How to tell a good quality vanilla? With Maryse Mounier from plantation Vanilla Bourbon