French language Q&A Forum

Does effort refer to the skiing activity or to the production of the raclette ?   The sentence seems a bit ambiguous.

Is it because fatiquer is transitive ‘only’ and ‘must’ have an object, otherwise fatiguée here is an adjective?      Might be back to A level for me!

Is this tense more commonly used in French than in English? I hardly ever speak like this in English and I find it to be a strange tense to learn since it doesn't seem likely that we learners will be reminiscing in French. That seems to be it's only use.

Just an F.Y.I.:

The exercise is missing the audio, "...et vous prenez la rue en face." during the dictation. I clicked the button several times, but there was no sound. 

Merci

In the other lessons, i saw that "De qui" "Qui" "Dont" "Lequel" and "Duquel" are having the same literal meanings in the English translation. Can, you explain this briefly?

Eg.  Le garçon à côté de qui tu es assise a de beaux yeux.

Eg. Voici les amis au sujet desquels nous sommes inquiets. 

Eg. Le garçon dont tu parles est très gentil.

Eg. La fille derrière qui je suis assis est belle. 

All of them means "Whom' may i know why? and all of them seem so complicated while they literally mean the same. 

In my experience, ''fin de semaine'' is used in Quebec much more than ''weekend''. Are they interchangeable in France?

Could anybody help me with the form of the word: 'cochant'?

I have learned third person plural conjugation is cochent, but this word 'cochant' I couldn't find in a dictionary. 

As you know, cocher is infinitive form of verb but what about cochant? Please!

The original context: "Répondez aux questions en cochant la ou less bonne response."

Please help me!

Could you please clarify if these go before or after a noun - 

1. Fou/Fol/Folle (crazy)

2. Mou/Mol/Molle (soft)

3. Mince (slim/thin - opposite of gros/grosse)

4. Court/Courte (short - opposite of long/longue)

5. Mignon/Mignonne (cute)

6. Bas/Basse (low - opposite of haut/haute) 

I really enjoyed this article. Yes, it’s chestnut harvest time, but alas the very hot and dry summer here in south west France has resulted in smaller fruits. However, I have managed to harvest some nice horse chestnuts from a tree tucked away behind a nearby cemetery. I also learned this year to add a fig leaf to the cooking liqueur at it enhances the flavour.  I sous-vide the peeled fruits and freeze them in preparation for Christmas when I add to a meat based stuffing for stuffing the turkey neck cavity.