French language Q&A Forum

Sorry for a rather niche question, it may be a situation that doesn’t often arise, but I’m wondering where the COD and COI pronouns go in a sentence with subject-verb inversion? (I found a reference to y and en)

The end of the passage states, "d'ici trois jours ouvrables" or "dans", but the English phrase to translate is "within" so should en not be used instead of dans? En being within and dans being similar to after ex number of days. 

I have seen the phrase avoir à a couple times, and I was wondering how it differs from il faut and devoir - is it a less formal version of both of them, a more informal iteration of only one, or is it a completely different idea that it expresses

I thought the following analysis by Google's Gemini was interesting.  

Le mot correct est "siècle".

Explication :

Voici quelques arguments supplémentaires pour justifier le choix du mot "siècle" :

Conclusion :

Le mot "siècle" est le choix correct dans cette phrase. Il est plus précis, plus élégant et plus cohérent avec le contexte que le mot "siècles".

I read in the site somewhere that with body parts its always the definite article and not possessive adjective. But here its says ses joues and i think son coeur. 

In the question "Nous ________ les cheveux.” (We brushed our hair) (HINT: Conjugate "se brosser" (to brush) in the compound past (Passé Composé)), why is “nous sommes brossé” preferred over “nous sommes brossés”?

I think that “we” is plural, so the correct response should be “brossés” with the “s”.

What convention is usually used when the prepositions "à" or "de" are before the title of a book that begins with "le" or "les", for example "les miserables?"

Will it follow the same preposition structure? Like au, aux, du, des?

I would have thought the pastry would have been called "le gâteau" not "le biscuit" --the former is a cake, the latter is a cookie, and a bûche is a kind of cake.  Also, do some recipes for la bûche call for spreading ganache inside?  I have only read recipes that call for a whipped cream sort of filling, saving the ganache for the exterior.  I'm about the make my annual bûche de Noël and wish it were as simple as this version!