Products by Brand
L'Abeille Diligente
Honeys.
These unusually flavorful and healthy honeys are produced by a family of fifth-generation beekeepers.
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Honeys with Nuts.
These lovely jars contain nuts suspended in acacia honey.
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Gingerbread and Nonettes.
This luscious gingerbread contains 55% honey. The nonettes are rounds of iced gingerbread filled with orange jam.
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Candies with Honey.
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Savora Condiment. Dating back to 1899, Savora is a condiment made with 11 spices and herbs, including mustard seeds, cinnamon, Cayenne pepper, nutmeg, curcumin, cloves, celery, garlic, tarragon, malt vinegar, and thousand-flower honey. Use it to accompany cold meats, fish, and vegetables.
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Mayonnaise de Dijon. There's something magical about mayonnaise. Egg yolk, mustard, vinegar, salt, pepper, and oil: with the right touch and a bit of luck, these simple ingredients are transformed into a sublimely silky sauce to accompany eggs, fish, vegetables, or cold meat. If the force is not with you, however, or if you're simply not in the mood to make your own, you won't be disappointed by this mayonnaise from Amora, which gets its kick from Dijon mustard. It's the classic choice for a pique-nique.
So common is the experience of a failed mayonnaise that the French have an expression, "La mayonnaise n'a pas pris" (the mayonnaise didn't take) to describe business relationships or partnerships that didn't work out.
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Red Wine Vinegar. This intensely flavored vinegar from Amora is made from specially selected wines and aged in oak barrels for at least two months. It makes a perfect complement to Amora mustard in a vinaigrette.
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Vinaigrette. A refreshingly tart vinaigrette, good on all summer salads, but especially good on coleslaw. This is Amora's Vinaigrette Nature Légère, without preservatives or colorings.
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Andresy
The most beloved hot chocolate of all time.
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André Laurent
French Sauerkraut / Choucroute. Choucroute is most closely associated with Alsace, but it is a staple of brasseries, especially in Paris, where an order of choucroute will conjure a heaping platter of sauerkraut topped with a variety of sausages and various cuts of pork, with boiled potatoes on the side. Delicately seasoned, cooked with wine, its bitterness tamed by the addition of smoked bacon pieces and goose fat, the French version of sauerkraut has little in common with its American cousin. If you've been longing to make your own authentic choucroute platter, try one of these sauerkrauts from Andre Laurent; simply add whatever sausages and meats you find handy (choucroute is nothing if not accommodating and versatile.) The choucroute in the tin is cooked with 2% lardons (smoked bacon pieces) and champagne (0.5%); the choucroute in the glass jar is made with the tender heart of the cabbage (coeur de chou), and seasoned with onions, duck fat (1%), lardons (1%), champagne, garlic, thyme, cumin, juniper berries, and pepper. The traditional French-style sauerkraut in a pouch is seasoned with duck fat, uncured smoked bacon, Riesling wine, juniper berries, and pepper. The coastal sauerkraut is vegetarian, seasoned with onions, shallots, and white wine. Finally, the original and delicious meli-melo is a sauerkraut made even mellower by the addition of zucchini, carrots, red pepper, onions, lardons, olive oil, goose fat, lemon confit, garlic, thyme, black pepper, coriander, and curry.
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Lentils, Flageolets, and White Beans in Goose Fat.
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Abtey Chocolatier
Abtey Chocolatier was created in 1946 by Amelie and Henry Abtey in a small workshop in Mulhouse. Over the years, the company has developed a unique savoir faire in the production of liquor-filled chocolates in which the sugar does not crystallize.
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Abel
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Anis de Flavigny
Pastilles in Oval Tins. This candy, consisting of a grain of aniseed coated in sugar, is perhaps the oldest in France, mentioned in a document as early as 872. In the 17th century, when the candy was manufactured by Ursuline sisters, six months were needed to add and dry the successive coats of sugar. Today, the factory is still situated at the heart of the ancient abbey, but the process is completed in only 15 days.
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Pastilles, Bio, in Oval Tins.
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Pastilles in Round Tins.
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Assorted Pastilles. The first of the three-packs contains anis, mint, and violet pastilles; the second contains licorice, orange flower, and rose. The set of 5 boxes of mini-pastilles contains anis, licorice, violet, rose, and lemon
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Pastilles in Sachets. Use any one of these 250g sachets to refill your Abbaye de Flavigny tins.
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Antésite
Anis and Anis-Mint Drink Mixes. For a refreshing thirst-quencher, mix a few drops of this extract based on licorice and other plants (the exact ingredients are still a closely guarded secret).
One bottle is enough to flavor 85 liters of water, hence the well-known advertising slogan La meilleure façon de boire de l'eau (the best way to drink water). It's an instant pick-me-up; what's even better, it's sugar free and contains no artificial sweeteners, deriving its sweetness naturally from the licorice. One glass contains less than one calorie. You can mix it with water (hot or cold), sparkling water, tea, coffee, or milk. Some even use it as a culinary aid, to accentuate the fennel taste in certain Mediterranean dishes, or to flavor yogurts, ice creams, or sorbets without adding sugar. Available in two flavors: anis and mint. Antésite contains licorice (glycyrrhizin).
Warning: Excessive consumption of licorice can affect blood pressure,IOP (intra ocular pressure), and potassium levels (see FAQ for more on health problems linked with licorice).
In 1898 a young pharmacist, Noel Perrot-Berton, was challenged by a railroad executive to invent a drink--without alcohol--that would quench the thirst of the stokers who toiled in the heat. The result: antésite, which gets its name from the Latin ante (against) situm (thirst). A bit of trivia: on the French stage, it's often antésite that gives water the color of "whisky."
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Aux Anysetiers du Roy
Herbs and Spices in Crocks Aux Anysetiers du Roy was first a restaurant located on Paris’s Ile Saint-Louis, near Notre-Dame, popular in the 1960s. The restaurant specialized in Provençal cooking, using olive oil, aromatic herbs, and garlic. At the end of dinner, each customer received as a gift a pot of the special herbes de Provence blend prepared by Louis Lombard, who was the first to include lavender flowers in the aromatic herbs. The success of the little crock gave his sons the idea to produce their own special line of aromatic herbs and spices packed in clay and stoneware pots. The pots are made in a small village in the Drôme, near Valence.
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Arnaud Soubeyran
Confectioners since 1837, Arnaud Soubeyran continues a long story of enthusiasm and passion. Its confectionery is still slowly and gently cooked in copper pans and bain-maries to retain all the flavour of the carefully-selected ingredients following age-old recipes.
Calissons
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Nougats
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Guimauves (Marshmallows)
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Artisan Provençal
Candied Chestnuts / Marrons Glaces). These handsome tins contains 8 candied chestnuts.
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Badoit
Sparkling Water. The number one mineral water in restaurants in France (where you will sometimes see people mixing it with wine), Badoit has a light refreshing sparkle and is good for digestion. This all natural water has its source in Saint Galmier near Saint Etienne.
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La Baleine
With their bright blue or red cannister and trademark whale, La Baleine fine and coarse sea salts are a familiar sight in French kitchens. They have been made in Aigues Mortes since 1856. Both are now available only uniodized.
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Barnier
An artisanal producer based in Normandy, Barnier has been producing beloved candies since 1885. Using the best ingredients, along with unique flavorings developed at the beginning of the 1900s, Barnier is famous for its fruit-filled candies, caramels, and lollipops, but its entire range has been well loved by generations of French children and adults alike.
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Banania
This popular children's breakfast drink combines sugar, chocolate, three grains (wheat flour, barley flour, and malted wheat flour), banana, and honey.
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Barral
Rooted in Nice, on France's famous Côte d’Azur, the Barral family has been specializing in olives and olive oils of the region, as well as in traditional Provençal recipes, since 1883. In addition to green picholine and Lucques olives, Barral offers the famous Nicoise olives, a small purple-black olive that is an essential ingredient of salades Niçoises, pissaladières, and other regional favorites. The black olives with Provence herbs are harvested when ripe and dry-cured. After the aging process that removes their natural bitterness is complete, they are mixed with olive oil and tossed with Provence herbs for the perfect apéritif olive: fruity, salty, and aromatic, all at once. The spicy green olives are typical of preparations found on markets throughout Provence. The mix contains green Beldi olives, which are scored to allow them to fully absorb the flavors of the hot peppers and pickled vegetables with which they are steeping. The Nyons olives have a sweet meaty flavor.
Extra Virgin Olive Oil. Made from ripe olives from the French and Italian Riviera, this olive oil has all the gentleness and finesse that characterize olive oils of the region.
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Beghin Say
Pearl Sugar
Formed by compacting sugar crystals into larger round pieces, pearl sugar is used to finish choux, cakes, and other baked goods. It retains its crunch after baking.
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Sucre Vergoise
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Sugar Cubes
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Belin
Chipsters. These are not your classic potato chips. They're puffy and light.
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Monaco and Triangolini. These crisy little crackers make an excellent choice to accompany an apéritif.
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Croustilles Emmenthal. These crisy little sticks are flavored with Emmenthal. Think Cheetos, only French.
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Bénédicta
Aioli. A classic of Provençal cuisine, aioli is a rich garlicky mayonnaise that is served with cold fish, raw or steamed vegetables, and sometmes in place of rouille as an accompaniment to bouillabaisse.
Béarnaise. This sauce is made of butter and egg yolks and flavored with wine, vinegar, shallots, and estragon; it is rich and creamy and goes especially well with meat or fish. The sauce was invented by chef Collinet in 1836 and served at the restaurant Le Pavillon Henri IV. It is named in honor of Henri IV, who was born in Béarn, a former province of France located in the Pyrénées.
Burgundy Sauce. Perfumed with a fondant of tomato sauce and Burgundy wine, this sauce is the perfect accompaniment to red meats.
Peppercorn Sauce. This sauce goes equally well with red and white meats.
Mayonnaise. One of our favorites.
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Biperduna
Espelette Pepper /Piment d'Espelette.. If you visit Espelette, in the heart of Basque country, in August, you can see strings of these wonderful red peppers as they hang out to dry. Known locally as ezpeletako biperra, they're terrific because they are intense but not too hot. Espelette pepper is an essential ingredient in any dish à la basquaise, but you can use it in mayonnaise, vinaigrette, and many other dishes as well.
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Biscuiterie de Provence
Savoury Provençal Crackers (Croquets de Provence). These small, crispy, finely cut biscuits are flavored with the best ingredients Provence has to offer: olives from Nyons, basil, tomatoes and Espelette pepper, or goat cheese. Studded with with slivers of almonds, these crackers are fabulous in apéritif with a glass of wine, but you can also use them in salads.
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Almond, Hazelnut, and Chestnut Cakes (Gluten-Free). These melt-in-your-mouth cakes are made with the best of ingredients, including almonds from the Mediterranean basin, freshly churned butter from Charentes-Poitou, and pure vanilla extract. The nuts (almonds, chestnuts, hazelnuts) replace wheat flour, so these cakes are gluten-free and incredibly moist and flavorful. Each cake serves about 4 people, and comes in a little tin to preserve freshness. They can be served on its own, or with a coulis, sorbet, or fruit salad.
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Almond Biscuits from Vinsobres Craquantes de Vinsobres. Craquantes de Vinsobres are small, dry almond biscuits. They first appeared in 1908, in the baker's shop in the village of Vinsobres. Since then, the recipe has been lovingly passed on, preserving the precious taste of almonds and the unique crunchy texture.
Navettes. This boat-shaped biscuit is a Provençal classic, traditionally prepared for Chandleur (like crêpes). Simple yet addictive, it is made of wheat flour, sugar, freshly churned butter, eggs, and--giving it its characteristic flavor--orange flower water.
Canistrelli de St Maurice. Lightly crispy, these canistrelli owe their delicate texture to extra-virgin olive oil and some local white wine. Subtly perfumed with pure lemon extract, these are a very typical Mediterranean cookie.
Macarons des Baronnies, Gluten-free. The Macaron des Baronnies is a soft, moist biscuit that melts in the mouth. Inspired by an old family recipe, it subtly combines almonds (40%) and Provence honey.
Cookies.
Sables.
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Blonvilliers
This blond sugar is an unrefined cane sugar, with a more subtle taste than brown sugar.
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BN
Nothing could be simpler, or tastier, than this classic treat, in which a layer of chocolate is sandwiched between two cookies. It's not hard to see why Choco BN gradually replaced the traditional pain et chocolat ("bread and chocolate") as the snack of choice among French schoolchildren for their quatre heure ("4 o'clock snack"), taken at the afternoon break in their long school day. Truth to tell, they are a favorite among adults as well. Choose among chocolate, milk chocolate, chocolate-hazelnut, strawberry, raspberry, apricot, and vanilla filling, or try the duo: chocolate outside with vanilla filling.
So what does BN stand for? Biscuiterie Nantaise. Indeed, Nantes has been a capital of the French cookie industry, ever since cookie-making became the mainstay of the city's economy in the 19th century.
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Mini-BNs. These bite-size treats come in three flavors.
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Casse-Croûte. Originally a snack (casse-croûte) cookie, these plain biscuits are now quite popular for breakfast. They are perfect for dipping in milk, tea, or coffee. The original BN casse-croûte dates back to 1922, predating the chocolate version by a decade.
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La Boite a Cake
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Bonne Maman
Jams. We specialize in "les introuvables," those Bonne Maman jams that are impossible to find elsewhere in the United States, from the purple fig jam, a specialty of Provence, to the jam with fraises des bois, intensely flavored tiny wild strawberries.
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Tartelettes and Coconut Croquants. From Bonne Maman, raspberry-, lemon-, or chocolate-caramel-filled little tarts, or crunchy cookies with coconut.
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Bovetti
These extraordinary spreads will spoil you forever. They contain 40% hazelnuts and not a drop of palm oil.
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Braquier
Jordan Almonds / Dragées . What a dilemma these dragées present: whether to savor the satiny smoothness of the sugar coating or to crunch right into the rich fruity almond inside. These dragées are made with the prized Avola almonds from Sicily and coated with vanilla-flavored sugar. Avola almonds, grown in the town of Avola in Sicily, are famous for their fine taste, lack of bitterness, and their shape, which makes them particularly well suited for coating. These dragées are made by Braquier, in Verdun, which has been making them for over two centuries and has supplied everyone from Napoleon to General de Gaulle. Each dragée is about 0.1 oz. The assorted colors are blue, white, yellow, and orange.
A 13th century Verdun apothecary is credited with the idea of coating his pills in sugar. They proved so popular that a grocer did the same with almonds. Louis XIV decreed that dragées be distributed to school children every New Year's Day. Today the French offer dragées to family and friends on special occasions: weddings, baptisms, and the like.
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Bretel
This canned shelf-stable butter is particularly popular in Vietnamese communities around the world. The Bretel butter company traces its roots to 1871, and through the centuries has been exporting its butter around the world, its salt content preserving it even in hot climates like Vietnam and Brazil.
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Brets
An iconic potato chip, made in Brittany.
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Brioche Pasquier
Toasted Wholewheat Bread. These tartines are similar to the traditional pain grillé except that they are about one-third the size and they are made with whole wheat. Each box contains 24 slices.
Grilletines. What distinguishes these toasted breads from others is their plumpness.
Each box contains 32 slices (2 packs of 16).
Mini Toasts. What better way to enjoy your pâté, mousse, or tapenades than with these light and crispy mini-toasts?
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Brossard
Savanes. This marbled cake, with its swirls of chocolate and vanilla, has been popular ever since 1962.
Le Cake aux Fruits. This popular sliced cake contains 37% fruits.
Le Cake a l'Anglaise. This "English" cake is studded with candied cherries and raisins.
Brownies. Give these brownies à la française a try.
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Brunel
Olives.The olive has been a mainstay of Provençal cuisine for centuries. Perhaps the most famous of French olives, the picholine is medium-green with a shiny skin and firm flesh. Cultivated in the South of France, in Provence and Languedoc, these crispy olives have a "green" taste with a hint of pistachios.
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Carte Noire
Carte Noire is a great French classic, with its famous advertising slogan, "Un café nommé désir" ("a coffee named desire"). Known for the perfection of its aroma, it is made from carefully roasted Arabica beans, and is a full, well-balanced coffee that is not at all bitter. It is already ground.
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Cave de l'Abbé Rous
Banyuls is one of France's famous vins doux, sweet wines drunk in apéritif or as a dessert wine. It is made principally from the grenache grapes that grow in and around Banyuls-sur-mer, where the Pyrenées descend into the Mediterranean. The vinegar that is made from this wine is aged for six years in oak casks and retains all the wine's qualities, with hints of nuts, licorice, coffee, orange peel, and vanilla. It mixes well with nut oils. Its natural sweetness also makes it an intriguing choice for deglazing such rich dishes as sautéed duck or foie gras.
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Cemoi
Petits Oursons Chocolate-covered Marshmallow Bears. This milk-chocolate-covered marshmallow bear has been around for more than four decades, and even has his own cartoon show on TV in France. The bears in the 1016g box are individually wrapped; each box contains 80 bears.
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Chabert & Guillot
Nougat de Montélimar. What could be simpler or tastier than this candy made from almonds, honey, pistachios, and egg whites? This assortment of nougat comes from Chabert et Guillot, based in the town of Montélimar, which has been the capital of nougat making ever since the first almond trees were introduced into the Vivarais region in 1650.
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Champomy
The treat of all treats for French kids, this sparkling apple juice is essential for celebrating any joyful occasion.
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Château Virant
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Chocolaterie de Margaux
Inspired by the vineyards of Médoc, these elegant twig-shaped candies blend fine French dark chocolate with orange.
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Guinettes (Chocolate-covered cherries with cognac).
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Comtes de Provence
Organic jams from the heart of Provence.
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Comptoir du Cacao
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Concept Fruits
Whole Chestnuts. Chauds les marrons, chauds! A sure sign of winter's approach, this street vendor's cry invites you to warm up with a cone of roasted chestnuts. Popping open a jar is not quite as romantic, but at least you won't burn your fingertips. You can eat these whole peeled chestnuts straight from the jar, or you can use them to prepare soups, side dishes (try sauteeing them with with fennel and onions), or desserts like chocolate chestnut cake. They will also make a fine addition to your Thanksgiving stuffing.
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Confiserie Azuréenne
Candied Fruits (Fruits Confits). A variety of candied fruit from the South of France, including the famous écorces d'orange confites.
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Confiserie Stanislas
Bergamot Candies from Nancy. The bergamot, a small yellow citrus fruit, is inedible raw, but its rind yields an esential oil much used in perfumery and confectionery. The fruit was first popularized in France by King Stanislas in the 18th century. In 1850, at the suggestion of a perfumer, a candy-maker in Nancy succeeded in marrying the essence of bergamot with sugar, and the bergamot of Nancy was born. To make the candy, sugar is heated over an open flame. Once the sugar is cooked, the essence of bergamot is added; the preparation is then poured on marble table to cool and cut by hand. The translucent amber candy was awarded an AOP (Appellation d'Origine Protégé) in recognition of its special place in French confectionery. The lid of the tin features a picture of Nancy's beautiful Place Stanislas.
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sardines de garde are vintage sardines, aged for 12 months in high-quality olive oil.
Cooperative du Haricot Tarbais
Tarbais Beans, Red Label. This white bean was originally cultivated by the Aztecs in Mexico. Introduced to Europe by Christopher Columbus, it has been cultivated for centuries in Tarbes, at the foot of the Pyrénées, where it's said that the combination of the pebbly soil and the mild climate produces a bean unlike any other in the world; indeed haricots tarbais have earned the prestigious label rouge (red label). With their thin easy-to-digest skin and sweet non-farinaceous flesh, haricots tarbais are an essential ingredient of the classic dishes of the region, garbure and cassoulet.
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Corsiglia
Candied Chestnuts (Marrons Glacés). The best of the best. These candied chestnuts from Corsiglia come in an attractive wooden box.
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Côte d'Or
Founded in 1883, the brand name C\364te d'Or, or golden coast, refers to the original source of the cocoa beans, now Ghana. Today the brand enjoys an almost cult-like following, for good reason.
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Dea
Harissa. Originally from Tunisia, this hot sauce made with vegetables and chiles seasoned with coriander, caraway, and garlic, is now produced in France, to meet the demand first among the French repatriated from Algeria and later among the many immigrants from northern Africa who have settled there. Unlike other hot sauces, harissa, due to the particular balance of flavors, must be mixed with a moist dish, typically couscous, for the full effect. Ingredients: vegetables, chillies, rape seed oil, modified starch, coriander, caraway, citric acid, and garlic.
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Delacre
Created in 1957 by Delacre, the Délichoc is a crispy biscuit covered with a rich milk or dark chocolate. The "Russian cigarettes," crispy-thin rolled wafers, are a perennial favorite.
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Délices du Luberon
Tapenades and Vegetable Spreads. From the heart of Provence comes this attractive array of tapenades and spreads, made with ingredients that epitomize the flavorful cuisine of the south of France: olives, tomatos, peppers, capers, and anchovies...it's like sunlight on your table. The olive tapenades, anchoiade, red pepper spread, sundried tomato spread, and eggplant caviar are excellent atop minitoasts or as dips for vegetables. The aioli and rouille are traditional accompaniments to fish dishes and fish soups. Notes about allergens: the black and green tapenades and the artichoke spread contain anchovies, as does, of course, the anchovy spread. The aioli and rouille contain egg yolks and fish aroma. The sun-dried tomato spread contains mozzarella cheese.
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Delouis
Mustards.
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Sauces.
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Vinegars from Wine Varietals
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Classic Vinegars
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Vinaigrette
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Les 2 Marmottes
One of France’s most beloved brands, Les 2 Marmottes offers an extensive line of all-natural infusions and teas. In a workshop in Haute Savoie, these masters work their magic with more than 50 species of plants to produce this colorful and healthy line of infusions that range from the soothing to the invigorating and beyond. No artificial flavors are ever used. The cocktail digest contains rosemary,
sage, green anis, fennel seeds. The Fee Nuit (night fairy) contains verbena, fennel seeds, orange flower petals,chamomile matricaria. The infusion des marmottes contains linden flower, verbena, orange flower petals, peppermint, & 3 other plants. The retour a la ligne (get back in shape) contains green tea and rose petals.
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Distillerie du Périgord
Fruits in Liquor. Gorgeous to look at, but even better to eat, these fruits in liquor include prunes, raspberries, and guinettes, a semi-confit cherry.
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Elixirs of Morels, Truffles, and Porcinis. Delicately seasoned, these natural infusions add a heady whiff of tasty and rare truffles and mushrooms to a broad range of dishes. They can be used to deglaze, marinate, and flambe meat, poultry, and fish dishes and to subtly perfume risottos, soups, and purees. The taste is concentrated because the alcohol used to macerate the truffles, morels, and porcinis evaporates upon cooking, leaving behind their essence: a full, rich, and earthy taste. Just add one tablespoonful per person at the end of cooking, stir and serve.
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Domaine du Siorac
Verjuice. An unusual and versatile alternative to vinegar, verjuice--or verjus--is the golden juice of unripened green grapes. Delicate, sweet-tart, and clear, verjuice was very popular in the Middle Ages until it was eclipsed by the lemon, which was brought back to France from the Crusades. Because it shares the same acid base as wine, verjuice will not distort the essence of wine, the way a vinegar-based dressing may. Like lemon juice, verjuice heightens the flavors of soups and sauces, makes an excellent marinade, and may be used for cooking or deglazing. It's soft and flavorful enough to use all by itself as a salad dressing. In summer, mixed with water or straight, it makes a refreshing and unusual beverage with much less sugar than other fruit juices. Refrigerate after opening.
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Chateau de La Grande Duranne
Pastilles.These hard candies come in a range of fresh flavors.
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Ebly
Ebly Wheat Groats.A delicious quick-to-cook alternative to rice or pasta, these wheat groats are ready in ten minutes.
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Elephant
Herbal Teas. This fragrant herbal tea comes from the linden, or lime tree. Verbena and verbena-mint round out the selection.
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Escal
Of the 116 edible species of snails, Helix pomatia are considered the best, and the ones harvested in Burgundy are the most popular among gourmets. These already cooked snails are quite easy to prepare: just bake them in a beurre d'escargot, also called beurre à la bourguignonne (butter, shallots, parsley, and garlic). These snails are extra large (18 snails per 125g can).
During the Christmas season, Parisians alone consume an estimated 20 tons of snails.
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Faugier
Chestnuts. Americans lost some of habit of eating chestnuts when a virus killed almost all American chestnut trees in the 1930s. The French never lost the taste. In addition to the famous roasted chestnuts that you can find on any Parisian street corner at Christmas-time, the French use chestnuts in a wide variety of sweetened and unsweetened dishes.
Chestnut Jam. This delectable spread goes by various names in French: confiture de marrons, confiture de chataignes, and crème de marrons. Practically unknown in the United States, it is a favorite in France. Made like any jam by cooking fruit with sugar and in this case vanilla, it is excellent on toast. And because of its thick and smooth texture, it also goes well with yogurt or fromage blanc.
Chestnut Purée. Use this pure unsweetened chestnut purée to make a soup, a chestnut soufflé Mont-bry, or a chestnut charlotte.
Whole Chestnuts in Water. The chestnuts in water are fragile because moist, so they are best used in soups, stuffings, or other dishes where they don't need to retain their shape.
Whole Chestnuts, Vacuum-Packed.
Candied Chestnuts (Marrons Glacés). Candied chestnuts are without question a labor of love. The chestnuts are first sorted to eliminate those that are not perfectly round or smooth. They are then boiled, peeled by hand, and sorted once again. Finally, the chestnuts are cooked for two days in a rich vanilla syrup until the flavor seeps into the very heart of the chestnut. The round tin contains 11 candied chestnuts.
Candied Chestnuts in Cognac (Marrons Confits au Cognac). These candied chestnuts in cognac are the ultimate in luxurious holiday desserts.
Candied Chestnuts in Syrup (Marrons Confits au Sirop). An alternative to individually wrapped candied chestnuts are these candied chestnuts in syrup. They can be arranged on a platter, served over vanilla ice cream, or used to garnish any number of elegant desserts, like a charlotte or ganache aux marrons glacés. This 19 oz can (11 oz drained) contains about 13 chestnuts. Drain the chestnuts thoroughly before use (reserving the liquid for another use); otherwise, they will be too sweet.
Candied Chestnut Paste (Pâte de Marrons Confits). This candied chestnut paste can be used to make ice cream and any number of pastries and holiday confections, including a bûche de Noel, or traditional Yule log cake. It can also be used to top ice cream, yogurt, or fromage blanc.
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Favols
Based in the southwest region of Aquitaine, in the midst of some of France's finest orchards, Favols has been producing award-winning jams and fruit preserves for more than 40 years.
Prunes from Agen. What distinguishes these prunes from their California counterparts is their rich flavor and tender texture. California prunes are dried longer and at a higher temperature so they are harder, with a caramelized taste. Agen prunes are dried just enough to make them keep, leaving them moist and full of flavor. The plum tree was brought to southwest France from China several centuries BC, and dried plums, or prunes, have been a staple of the region ever since. In the 13th century, Benedictine monks in Clairac, near Agen, succeeded in crossing the local plums with Syrian plums to produce the Ente plum (the name Ente comes from the old French verb enter, to graft). With climate shifts, the cultivation of the plum moved gradually westward; today the plum is cultivated in the vallies of the Lot and Garonne, Gascony, Dordogne, and Quercy. In the 18th century, the prunes were known as Bordeaux prunes, because they were exported from that city; heavy Bordeaux taxes caused the center of export to move to Agen, a port city and later a railway hub, and today they are known worldwide as Agen prunes. They are an essential part of the rich cuisine of the Southwest, where they're used in appetizers (with foie gras, in terrines, or stuffed with Roquefort and hazelnuts), in main dishes, with rabbit (lapin aux pruneaux), duck, pork, or beef (daube aux pruneaux), and in desserts (prune clafoutis).
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Jams, Origin France. Each of these jams is associated with the fruits of a particular region of France.
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Fruit Jams, Les Créatives. Favols jams range from the perennially popular single-fruit jams to suprising and delightful combinations of flavors.
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Fruitessence Jams (100% Fruit). Sweetened with apple juice instead of sugar, these spreads are especially flavorful.
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Jams for Cheeses. These jams specifically crafted to marry well with cheeses: the cherry jam for sheep cheeses, fig and honey jam for goat cheeses, and quince jam for Roquefort and other blue cheeses.
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Ferrero
An iconic brand, Ferrero was founded in Algeria in 1907 by Jean-Baptiste et Anaïs Ferrero. In 1953 the company perfected the first mechanical roller for couscous. Today Ferrero as part of the group Ferico produces 10 tons of couscous per hour.
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Filet Bleu
From Breton cottages to Parisian apartments, Filet Bleu cookies have been enjoyed for almost a century. The tin features an assortment of 4 sablés: coconut, lemon and almond, apple, and salted butter caramel.
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Fossier
Pink Biscuits.
The Biscuit Rose dates from the 1690s. At this time, bakers of the Champagne region, anxious to use the heat of their oven after cooking bread, had the idea of creating a special dough which, after having been cooked once, was left in the bread oven where it finished drying. Hence the origin of the word BIS-CUIT: cooked twice. Originally, the biscuit was white. The decision was taken to flavour the dough with vanilla. In order to do this, the pod had to be crushed with sugar in a mortar to extract the aromatic substance in the form of small, almost black particles. Mixed with a bright white dough, these vanilla particles discoloured the finished biscuit. Someone then had the idea of masking this pigmentation with some red colouring. In this way, the delightful Biscuit Rose de Reims was born! Its recipe has remained unchanged since, as well as its method of manufacture, which conserves the double-cooking originally practised.
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Francine
Crêpe Mix, Choux Mix, Pancake Mix, Waffle Mix, and All-Purpose Flour. Most closely associated with Brittany, fresh, warm crêpes can also be found on many a street corner and at many a crêperie throughout France. If you have a yen for your own crêpes, try this easy-to-use crêpe mix from Francine. The mix contains no sugar, so is suitable both for savory main-course and for sweet dessert crêpes. You can also use the crêpe sarrasin mix to make savory buckwheat crêpes. The choux mix serves for sweet choux and profiteroles as well as for savory gougères (cheese puffs). All you have to add is water and eggs. The pancake mix can be used to make either pancakes or blini.
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Francois Doucet
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Chocolate-covered Fruits and Nuts
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Gini
Quench your thirst like the French with the refreshing lemon-flavored Gini.
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Goulibeur
Brittany has its galettes, and Poitou--the rural west-central region of France--has its broyés, a large buttery cookie-cake. Tradition has it that the broyé is broken, not sliced.
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Groix et Nature
On the island of Groix in southern Brittany, Groix & Nature makes rillettes and culinary aids inspired by local traditions.
Rillettes
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Seaweed Tartar
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Sardines
Two original and must-try recipes: sardines marinated in lobster oil (grapeseed oil in which the cooked lobster shells are infused) or in seaweed oil with sea beans of Brittany origin.
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Lobster Oil abd Seaweed Oil
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Fish and Lobster Soups
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Le Guérandais
Fleur de Sel de Guérande. This fleur de sel hails from the salt marshes of Guérande, on the south coast of Brittany. Its snowy white crystals are highly prized by chefs; some say it has a faint taste of violet. It is harvested in the traditional manner (by hand, with a rake, in the late afternoon, when the weather conditions are just right) and contain no additives.
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Fine Grey Sea Salt from Guérande / Sel Fin Marin Gris de Guérande.
This light grey sea salt derives it color from the clay at the bottom of the Guérandais salt marshes, which is also what makes the salt so rich in magnesium and oligo-elements. The salt is dried and ground but it is not treated, bleached, or refined in any way. With a convenient shaker top, the salt is suitable for use on the table or in cooking.
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Coarse Grey Sea Salt from Guérande / Gros Sel Gris de Guérande
From the same salt marshes, this coarse grey sea salt is the best choice for cooking.
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Haribo
Zan. Among France's many licorice-based candies, Zan is a standout. This hard square tablet was first manufactured in 1855 in Uzès, not far from the Camargue where licorice plants abounded (it is the root that is carefully dried and used in candies, tisanes, and beverages). This licorice candy is quite strong and is available in two flavors: anis and mint.
Warning: Excessive consumption of licorice can affect blood pressure,IOP (intra ocular pressure), and potassium levels (see FAQ for more on health problems linked with licorice).
"Maman, z'en veux! Donne moi z'en!" This childish pronunication ("Mommy, I want some! Gimme some!"), overheard by candy-maker Paul Aubrespy in a Parisian restaurant, inspired the name "Zan."
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Strawberry Tagada and Tagada Pink /Fraise Tagada et Tagada Pink
Is it their strawberry taste or their soft but addictively grainy texture that make these candies a favorite in France? Originally bright-red, their color has become a little more subdued in recent years because of the move to all-natural coloring. The pink Tagada "pique" with their sweet and sour flavor.
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Chamallow
Enjoy these puffy pastel marshmallows in your 'smores or pop them straight from the package.
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Orangina Pik
These fizzy Orangina-flavored bottle-shaped jelly candies are made with natural flavors and contain no artificial colorants.
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Hénaff
Hénaff Pâté. The blue tin is unmistakable. The famous Pâté Hénaff is a traditional food stuff in Brittany and beyond; the recipe dates back 100 years. It is made of pork (96%), spices, and a certain "je ne sais quoi," whose secret is jealously guarded by the Hénaff family. Hénaff uses fresh meat reared in the neighborhood and includes the best morsels of pork, like the hams and fillets, to produce a pâté with an exceptionally fine texture and unfogettable taste. It is aged six weeks before selling.
Pork Rillettes. These rillettes are made with choice morsels of fresh pork; they contain no coloring, preservatives, or additives.
Pâté de Campagne. This countryside pâté is inspired by "fourmaj rouz," a traditional Breton pâté made of coarsely chopped fat and lean, liver, and egg white; it contains no coloring or phosphates.
Liver Pâté. This excellent pâté is made with pork liver (34%) and other good ingredients (whole milk, whole eggs).
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Heriztage
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Hollywood
Le chewing gum arrived in France in 1917 with American GIs, who carried it in their war packs, but didn't catch on until the American soldiers returned during WWII, and distributed it by the handful as they liberated French towns. The Hollywood brand was created in 1952 in France by an American soldier who returned after the war. Through its name and advertising that celebrated the "American way of life," Hollywood successfully capitalized on American glamour and is still #1 in France. Today, France is second only to the U.S. in per capita chewing gum consumption.
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Jacquet
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Karine et Jeff
A family enterprise based in southwest France, Karine & Jeff produces a broad range of organic foods in glass jars, using exquisite ingredients and a process of steam cooking that brings out the true flavors and maintains the natural minerals and vitamins. The recipes are inspired by the region and a love of travel. The ingredients are sourced from organic agriculture, carefully selected for taste and flavor, and meet stringent ethical production criteria. The exceptionally pure spring water from the nearby Montagne Noire du Lauragais plays a critical role in the quality of the cooking and processing. The recipes contain no additives, preservatives, artificial flavorings, or added sugar.
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Krema
Batna. A favorite among kids (of all ages!), Batna is a chewy licorice-flavored candy.
Warning: Excessive consumption of licorice can affect blood pressure,IOP (intra ocular pressure), and potassium levels (see FAQ for more on health problems linked with licorice).
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Régal'ad. 
A popular chewy fruit-flavored candy.
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Kubli
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Leroux
Chicory. In 1806, Napoleon's blockade of English channel put a halt to many imports, including coffee, and led to the adoption of an alternative morning drink: chicory, which had first been discovered by the Egyptians 2000 BC. In 1858 Jean-Baptiste Alphonse Leroux bought a chicory factory, and his name has since become synonomous with this gentle wake-me-up drink.
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Lesieur
Mayonnaise. Another popular brand, this mayonnaise is available in a convenient, picnic-friendly tube.
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Lipton
Peach Iced Tea. A refreshing peach-flavored iced tea drink.
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Moroccan Tea.
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Loc Maria
Gavottes Crepes Dentelles. Imagine taking a wafer-thin crêpe, rolling it over and over around a knife, and cooking until delightfully crispy. "If you want a taste of [Brittany's] butter," writes the always-worth-reading pastry-chef turned blogger and author David Lebovitz, "treat yourself to a box of Gavottes, these rolled-up cookies of Brittany, which taste like sunny butter held together with just enough flour to keep them from breaking apart, then caramelized."
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For those who prefer the savory to the sweet, Loc Maria offers three filled crepes: one with Boursin cheese, another with pesto, and the newest addition to the line-up: la Vache Qui Rit, laughing cow cheese.
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Lorenz
Curly peanut-flavored snack (Curly cacahuète). These puffy peanut-flavored sticks are great as a snack or à l'apéritif.
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Lu
Chamonix. Another classic, these light-as-air cookies have a genoise base, a hint of icing, and an orange filling. They were created by the legendary cookie-maker l'Alsacienne.
Pépito. Created in 1963 by Belin (now merged with Lu), pépitos are a shortbread biscuit topped with either dark chocolate or milk chocolate. Each box contains two sealed freshness packs with 10 biscuits each.
Paille d'Or. Biscuit Lu was first established in Nantes in 1846. Among the many dozens of popular cookies that the company has produced, the raspberry-filled Pailles d'Or (literally "golden straws") are a perennial favorite.
Napolitain. The classic layered treat. The box contains six individually wrapped napolitains.
Granola. Not granola in the American sense, these cookies have a sablé base and a chocolate topping.
Prince. A round chocolate-cream sandwich biscuit, Prince is marketed as a breakfast cookie but don't let that put you off: it's also good as a late-afternoon snack or with your tea. Crispy and not too sweet, Prince was introduced by Lu in 1978 to compete with Choco BN.
Palmito. The Palmito is Lu's take on the classic palmier, made from a sheet of puff pastry folded in on itself from each side, then sliced to produce the pretty furled design. The layers are brushed with sugar, which caramelizes in the baking, giving the pastry a wonderful golden hue. Said to resemble a palm tree (palmier in French), the pastry also goes by the names of elephant ear and butterfly. The Lu cookie is crispier and smaller than the version you would find in a patisserie. It's excellent with tea and not too sweet.
Mikado. In Mikado, the game of pick-up sticks, you can use the black stick (the Mikado) to help extricate other sticks. Of course, you won't need any help extricating these chocolate-dipped sticks from their package!
Barquettes. These boat-shaped cookies cradle a dollop of either apricot or strawberry jam.
Thé. These plain cookies are excellent with tea.
Petits Coeurs. These little heart-shaped cookies are filled with chocolate.
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Crackers and Biscottes. Lu Cracottes are alternative to crackers, both crispy and puffy. Lu Heudebert provide another option for putting below your butter, cheese, or jam.
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Lutti
Arlequin.These hard candies are called Harlequin for their many bright colors and loved for their sour-and-sweet taste.
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Bubbliz. Created in 1993, this fizzy candy in the shape of a pink and blue bottle has the surprising taste of bubble gum.
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Magnificat. Hard on the outside, soft and chewy on the inside, this caramel candy is made with butter, creme fraiche, and whole milk, based on a recipe from 1936.
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Mademoiselle de Margaux
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Maffren
Calissons
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Nougat
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Maggi
Mousline Mashed Potato Mix. This quick and easy mashed potato mix, made with French potatoes, provides a helpful shortcut when making classic dishes like hachi parmentier.
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Malabar
Le chewing gum arrived in France in 1917 with American GIs, who carried it in their war packs, but didn't catch on until the American soldiers returned during WWII, and distributed it by the handful as they liberated French towns. The Hollywood brand was created in 1952 in France by an American soldier who returned after the war. Through its name and advertising that celebrated the "American way of life," Hollywood successfully capitalized on American glamour and is still #1 in France. Today, France is second only to the U.S. in per capita chewing gum consumption. Malabar was created in 1958, and bubble-blowers claim that it produces the largest bubbles. Each piece of Malabar comes wrapped with a vignette or cartoon; the early ones are much sought after by collectors.
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Maison de Florentins
55 years ago, in the heart of Brittany, Michel Chatillon, artisan chocolatier, set his hand to the florentin--a recipe of chocolate and butter, orange zest and almonds--that dates back to the Renaissance. Cooked in a copper saucepan, dressed with a wooden spoon, then manually coated with chocolate on one side, the biscuits were quickly recognized for their quality and delicacy. Winner of numerous awards, including the European Gold Laurels, the biscuits are now manufactured in an artisanal bakery in La Chapelle-sur-Erder.
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Maison Marc
Famous for its 100% French cornichons, Maison Marc has been cultivating and transforming gherkins on the family farm in Chemilly-sur-Yonne in Burgundy for three generations. No herbicides or insecticides are ever used. The totality of the farm's production is picked and sorted by hand, then immediately packaged, with no preservatives. Maintaining and perpetuating French know-how, Maison Marc offers the tastiest, freshest, crunchiest, and most authentic cornichons to be found.
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Maison Peltier
Lavender honey. Probably the best-loved of all French honeys, the light-colored lavender honey is naturally creamy but not liquid and has a delightfully floral scent and taste (plus it's rich in iron!).
Chestnut tree honey is dark amber in color with deep floral and nutty tones. It is rich in fructose and very slow to crystallize.
Acacia honey is a pretty light yellow honey with a delicate floral scent and a mild taste but it is nonetheless a powerful sweetener because of its very high fructose content. Produced from the nectar of what's known as the black locust tree in North America but called the acacia in Europe, this honey is very liquid and almost never crystallizes.
All-flower honey is smooth and creamy and reflects the full range of France's beautiful floral landscape.
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Spice Bread / Pain d'Epices and Honey Almond Cakes
Another choice of gingerbread, this one with lots of honey, from Maison Peltier. The melt-in-your mouth little cakes have 16% almonds and 9.7% honey. There are 6 cake-lets per sachet.
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Galettes. Artisanally made butter cookies, made with orange tree honey.
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Palets. Delicious thick butter cookies, artisanally made near Mont St Michel, these palets are with lavender honey.
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Galettes in Tins. These butter cookies, made with orange tree honey, come in a variety of tins.
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Maizena
Béchamel Preparation. Use this mix to prepare your own rich béchamel sauce.
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Martin Pouret
Vinegar-making has been a prized tradition in Orléans for centuries--the vinegar merchants' corporation was formed there in 1394. The city's strategic position on the Loire River accounts for its predominance: when Bordeaux wines being shipped to Paris turned bad (vin aigre = sour wine), they were unloaded at Orléans. Martin Pouret is the only vinaigrier still making vinegars according to the traditional Orléans process, in which high-quality wines are mixed with unpasteurized vinegar, or souche, and aged for at least one year in an oak casks. The resulting vinegars are less acidic and preserve the original perfumes and minerals of the wine.
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Truffles. For many French families, making chocolate truffles is a Christmas tradition. These super-creamy chocolate truffles are dusted with cocoa powder and come in six flavors: classic, mint, caramel, hazelnut, almond, and orange.
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Flavored Truffles in Tins.
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Plain Truffles.
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Melfor
Peek in an Alsatian cupboard, and you're more likely to find Melfor than any other vinegar. Created in 1922, Melfor is made from a closely guarded family recipe of alcohol vinegar, honey, and an infusion of plants and herbs. Melfor gently seasons vinaigrettes and marinades. With an acidity of 3.8 percent, Melfor is not acid enough to be called a vinegar according to French regulations, which require vinegar to have an acidity of 5 to 8 percent.
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Mets de Provence
Classic Provencal spreads reflecting the bounty of the South of France.
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Milka Cookies
Two of Milka's most popular cookies, Choco Sensations is a chocolate-chip cookie with a fondant chocolate filling, and Choco Supreme is a layered wafer and chocolate cookie.
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Mon Pari Gourmand
9-piece Squares
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18-piece Squares
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Caramels au beurre de baratte AOP Charente-Poitou, bulk
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Caramels au beurre de baratte AOP Charente-Poitou, paves
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Pates de Fruit
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Chocolates
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Mouettes d'Arvor
Based in Concarneau, in Brittany, the Conserverie Gonidec was founded in 1959 and has been producing a broad and fine range of canned fish under the name Mouettes d'Arvor ever since.
Sardines.
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Ready-to-Heat Sardines. These sardines are meant to be eaten warm. Heat them gently and serve them with sauteed vegetables or steamed potatoes.
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Vintage Sardines.
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Mackerel.
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Fish Rillettes.
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Moulin
Green peppercorns are a key ingredient of many French dishes like pavé au poivre vert, many pâtés, and mustards. Use these green peppercorns from Madagascar to make your own sauce au poivre vert.
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Napoleon
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Nestle
Chocapic Breakfast Cereal. This chocolate-flavoured whole-grain breakfast cereal is hugely popular in France.
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Nestlé Dessert Baking Chocolate. Used to make chocolate mousse, gâteau de chocolat, and chocolate truffles, Nestlé Dessert chocolate tablet is a staple in French kitchens because it melts so well.
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Ricoré. Sixty percent chicory and forty percent coffee, this instant drink promises to "make you a morning person" (devenir du matin).
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Noirot
Orange Flower Water / Eau de Fleur d'Oranger. Chocolate mousse, crêpes, gâteau Breton, madeleines, the celebrated bugnes lyonnaises and the Provençal Christmas cake, pompe à l'huile...recipes for these French classics often call for eau de fleur d'oranger, or orange flower water.
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Rose Water / Eau de Rose. Rose water, a staple ingredient of Middle Eastern pastries, is less common in French recipes, although it is used in sorbets and fruit compotes.
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The word "pastis" means "confused" or "mixed" in local Provençal dialect, and perfectly describes the cloudy appearance of water once mixed with pastis.
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Nyonsolive
Nyons Olives.The Tanche olive is unique to southern part of the Drôme, and "Nyons" is the name given to the Tanche olives grown in and around the charming town of Nyons. Distinguished by their large pits, sweet meaty flavor, and lack of bitterness, Nyons olives are special enough to have earned their own AOC, or Appellation d'Origine Contrôlée (the French system for designating and controlling the geography and quality of wines and other products). The skin of Nyons olives is finely wrinkled, because they are harvested in December, after the ripe olives have begun to shrivel a bit with the cold. You can eat them straight from the jar or use them to make a tapenade, an olive purée, or a variety of hot dishes, like Patricia Wells's pintade de la Drôme aux olives de Nyons (Bistro Cooking, p. 183).
Tapenade. Nyons olives (97 percent!) are the base of this luscious tapenade, which also contains capers, Provence herbs, and anchovy paste. "Tapeno" is the Provençal word for caper, hence tapenade, that heady mixture of capers, olives, and often anchovies.
Anchoiade. Think of this traditional Provençal spread as an inversion of tapenade. Here the anchovies are the dominant flavor, nicely complemented by Nyons olives, capers, and herbes de Provence. Spread it atop bread, or use as a dip with raw vegetables.
Olive Oil. This ultra-smooth olive oil is made from the Nyons olive is golden-green in color and easily recognized by its aroma of granny smith apples and nuts. It is a wonderfully soft oil, with no trace of bitterness. Olive oil from Nyons was, in 1994, the very first olive oil in France to be awarded the coveted AOC. This oil is extra virgin, made from the first cold pressing. For optimal preservation, keep in a cool, dark cupboard away from the sunlight, both before and after opening.
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Officer
Smoked cod liver, or foie de morue fumé, is very popular in France and can be found in every grocery store. Also known as the foie gras of the poor, cod liver is usually served on bread or toast. (Product of Denmark.)
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Oui Love It
Also known as lady fingers, boudoirs are a light cookie which are an essential ingredient of many desserts, including charlottes and tiramisu. Oui Love It!s line-up of classic French cookies is rounded out by langues de chat (cat's tongue), palmiers, palets, and sables with coconut. The madeleines are gluten-free.
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Panzani
"Des pâtes, des pâtes...Oui, mais des Panzani." Panzani pastas, and the ads for these pastas, are so much a part of French life that the great French semiotician Roland Barthes dedicated an essay to deconstructing one of the company's advertisements in "Rhetoric of the Image."
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Pébeyre
Black winter truffles (tuber melanosporum) are the most aromatic and thus the most prized of the 70 varieties of truffles. Impossible to cultivate, this subterranean fungus grows near the roots of certain trees (primarily the oak but also chestnut, hazelnut, and beech trees); they are found by truffle seekers (truffiers) working with dogs (or sometimes pigs) trained to sniff them out. With truffle pieces, you get the same amount of heady truffle flavor without the exorbitant cost of whole truffles (and you were going to cut them up to use in your recipe anyway, weren't you?)
Next time you're in Paris, be sure to stroll by La Maison de Truffes on the Place de la Madeleine: the smell is intoxicating, even from the sidewalk. You can also visit the Ecomusée de la Truffe in Sorges (Dordogne), which features exhibits in French and English and a unique walk through truffle territory.
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Truffle Salts
This mix of fine sea salt with pieces of truffles (5%) will add a heady scent to salads, omelettes, potatoes, sauces, meats, and fish.
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Mayonnaise with Truffle and Honey with Summer Truffles
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Truffle Oils
You'll need only a few drops of these aroma-infused oils to give your dishes a sensual and luxurious taste. The black winter truffle oil is a neutral safflower oil, which allows the full scent of the truffle to emerge. The white Italian truffle oil uses olive oil as its base as is the tradition in Italy. To preserve the full flavor of these oils, do not heat. Instead, add them at the last minute to risotto, pasta, or egg dishes, or use them to top off grilled fish, meat, or vegetables.
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"Truffles, of course, are not a vegetable; they are a miracle." --André Simon, French gastronome
Pecou
Dragees, Chocolate Olives, Liquicroc, Chocomeringues, and Chocolate Hearts
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Occitanie Dragees
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Avola Dragees
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Pérard
Like bouillabaisse, Pérard soup has humble origins. During World War II, Serge Pérard made fish soups from unwanted scraps left at the end of the market in the fishmongers hall of Boulogne sur Mer, the leading fishing port of France. Over the years, he perfected his recipe. In 1963, Pérard noticed that there was no fish restaurant in nearby Le Touquet, itself a considerable fishing port, so he opened Restaurant Pérard and placed at the top of the menu his fish soup from the war years, improving it with ingredients, like saffron, that were unaviailable during the war. So popular was his soup that customers wanted to take it home. By 1964 Pérard had opened a small factory to produce the soup. In 2001 the Restaurant Pérard was sold, but the fabrication of the soup continued and diversified. In 2010, the fish soup became the first in France to receive the coveted "Label Rouge," the red label bestowed on products of superior quality.
Fish Soup. The fish soup contains a minimum of 40% fish, including at least five different varieties fished in the North Atlantic waters off Boulogne.
Crab Soup. Crab from the northeastern Atlantic comprises 26% of the this soup, enriched by fish (10%) from local waters and seasoned with a blend of garlic, anis, star anis, fennel, pepper, and thyme.
Lobster Soup. This rich soup is made with 26% lobster meat and 10% fish, all taken from the Atlantic waters around Boulogne-sur-Mer, seasoned with just the right mix of garlic, anis, star anis, fennel, pepper, and thyme.
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La Perruche
La Perruche cane sugar is cultivated on Reunion Island. Harvested and pressed from July to December, the sugar cane produces a sweet liquid that thickens into a syrup before the formation of the first crystals. It is this sugar that secured the reputation of the island, then known as Ile Bourbon, back in the 19th century. La Perruche sugar lumps are made according to an exclusive process that allows for the creation of irregular white or golden brown sugar lumps from pure cane sugar. They are the perfect choice for those seeking the authenticity and flavour of true cane sugar.
Rough-cut Cubes
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Grandes Distilleries Peureux
Founded in 1864 in Fougerolles at the foot of the Vosges mountains, the distillery Peureux originally specialized in the production of fruit brandies, including the famous Fougerolles kirsch. Today they are well known for their Morello cherries in kirsch, as well as their other fruits in liquor.
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Philippe Gonet Vinegars
Vin jaune (yellow wine) is a specialty of the Jura, the mountainous region between Burgundy and Switzerland, perhaps most famous for its Comté cheese. (It's also famous for La Vache Qui Rit, but that's another story.) Made from Savagnin grapes, vin jaune is aged for more than six years in barrels that are not topped off as the wine evaporates. Within the first two years, a layer of yeast forms on top of the wine. This layer, called the voile (veil), allows for controlled oxidation; it transforms the structure of the wine and gives the wine its characteristic taste of nuts and spices. (To this point the process is similar to that used to produce sherry, but unlike sherry, vin jaune is not fortified.) At the end of six years and three months, the wine that remains (about 62% of the original amount) is transferred to special 62cl bottles, called clavelins. (One of the reasons you can't find vin jaune in the U.S. is because these non-standard-sized bottles are not authorized.) Because the wine has been oxidized, there's no need to drink it within days of opening; instead, you can sip it over a long period and watch how it continues to evolve.
It is from this very special wine that the yellow-wine vinegar is made. The wine is aged at least two more years in oak barrels before final transformation into vinegar. The whole process takes about 10 years. The vinegar is yellow, slightly amber in color, with touches of green and gold; its scent contains notes of walnuts and curry. It makes an excellent accompaniment to dishes of the Jura: chicken with vinegar or salad with walnuts and Comté cheese. You can use it to deglaze dishes like frogs legs, langoustines, shrimp, and grilled fish. It is also amazing with sushis and sashimis.
A more concentrated version of the yellow-wine vinegar, "balsamic" yellow-wine vinegar starts from yellow-wine vinegar, to which is added grape must. After aging in cool cellars, the vinegar is concentrated and reduced by slow evaporation. It has a yellow ocher color, very ambered, light, limpid, and slightly thick. With its bouquet of dried fruit and walnuts, the balsamic yellow-wine vinegar is great for deglazing noix de Saint Jacques and crustaceans, and smoked fish, as well as in sorbet or ice cream.-->
La Pie Qui Chante
Carambar. Always popular, Carambar is a chewy baton-shaped candy. The classic is Carambar caramel. . The sachets contain 17 Carambars.
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Stoptou. Who cares if they really can stop a cough (toux, in French)? These hard black candies are another favorite among licorice-lovers.
Warning: Excessive consumption of licorice can affect blood pressure,IOP (intra ocular pressure), and potassium levels (see FAQ for more on health problems linked with licorice).
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Michoko. Dating back to 1936, this chewy (but not too chewy) candy has a dark chocolate (64% cacao) outside and a soft caramel center.
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Pierrot Gourmand
Lollipops. Pierrot Gourmand lollipops were once a fixture in every boulangerie, where they beckoned children from their display in a porcelain bust of the clown Pierrot. Invented in 1924, the flat, spear-shaped lollipops are available in 125-lollipop tubs of four fruit flavors (cherry, raspberry, lemon, and orange) or the classic milk caramel.
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Pommery
Once you try the amazing whole-grained mustard from Meaux, you may never go back to Dijon! Mustard from Meaux has been served at the tables of French kings since 1632 and made by the Pommery family according to a closely guarded secret recipe since 1760. The famous 18th century gastronome Brillat-Savarin said "If it isn't Meaux, it isn't mustard."
A special blend of spices and, of course, cognac (6%) give the Royal mustard with cognac a regal boost.
The green peppercorn mustard will delight peppercorn lovers because the taste of the Madagascar-grown green peppercorns shines through. The gingerbread mustard marries the two specialties of Dijon: mustard and gingerbread (literally, "spice bread," for the "gingerbread" of Dijon contains no ginger). This smooth mustard works especially well in white meat recipes, for example, roast pork with apples and gingerbread mustard or turkey cutlets with a sauce made from gingerbread mustard. For those who like their mustard hot, the firemen's mustard, made with hot peppers, packs a wallop. The Lion's mustard is a Dijon made the traditional way. The whole-grain honey mustard works equally well spread on sandwiches or as the base for a marinade or glaze. The mustard with fines herbes is delicately seasoned with chives, tarragon, and parsley. Winner of the gold prize in the 2013 International Mustard Competition in the hot pepper category, the mustard with Espelette pepper is "complex, with a long finish and rich satisfying texture," according to the judges.
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Poulain
Poulain is one of the oldest brands of chocolate in France. In the mid-nineteenth century, Victor-Auguste Poulain of Blois envisioned transforming chocolate into a mass-market treat. He produced chocolate bars and hot chocolate mix, and sponsored an advertising campaign, whose images remain familiar today.
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Provence Epices
Provence Herbs (Herbes de Provence). No two mixtures of herbes de Provence are alike, but they all contain some combination of the aromatic herbs that perfume the Provençal countryside and are an essential component of Provençal cooking. This particular mix contains rosemary, thyme, basil, marjoram, and savory. Sprinkle it on grilled foods or use it to season tomato sauces, omelettes, stewed meats, soups, and marinades.
Provence Herb Rub and Marinade.
Combine this mix with wine or lemon juice for a marinade, or simply sprinkle on meat or poultry before cooking. Contains mustard, garlic, chili pepper, tomato, salt, rosemary, marjoram, thyme.
Provence Thyme. One of the indispensables, this fragrant thyme can be used in cooking savory dishes or to prepare infusions.
Four Spices (Quatre Epices). This mix is what gives many French dishes, from soups to charcuterie, their characteristic flavor. This mix is actually five spice, and contains finely ground cinnamon, ginger, nutmeg, cloves, and pepper.
Rouille Spices. An essential accompaniment for bouillabaisse, rouille is a flavorful spread that gets its name from the French word for rust and its fiery flavor and color from red chiles and saffron. This mix allows you to prepare a rouille exactly to your own liking. Made with paprika, garlic, mustard, tomato, chili, salt, and other herbs and spices including 3% saffron, this powder can be added to a ready-made or home-made mayonnaise and used to top the croutons or bread in your bouillabaisse. But don't stop there: you can use the spice mix to flavor any number of fish, poultry, or vegetable dishes.
Raz el Hanout. A mix of the best spices, raz el hanout may be used to season a couscous or in stews, rubs, or marinades. This mix contains turmeric, coriander seed, caraway, cumin, salt, fennel, chili pepper, fenugreek.
Gingerbread Spice Mix (Mélange Pain d'Epices). This gingerbread spice mix, which contains anis, cinnamon, ginger, cardamom, star anis, pepper, nutmeg, sweet pepper, clove, and coriander seed, can also be used for other cakes and cookies, pancakes, or even pumpkin pie. It can also be used to flavor savory dishes.
Verbena (Verveine). Verbena is a favorite for after-dinner infusions or tisanes. Reputed for it soothing and stress-reducing effects, it's the perfect before-bedtime drink.
Lavender (Lavande). One of Provence's most scenic and fragrant crops, lavender has been cultivated for centuries. This species of lavender is known in French as lavande fleur bleue mondée and in Latin as lavandula vera flos mundata.
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Rabelais Spices / Epices Rabelais. Unchanged since its creation in 1880, Epices Rabelais is a delicate blend of finely ground herbs and spices. It may be used to season meat and poultry dishes as well as pâtés, rillettes, and ready-made dishes.
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Puget
This very popular extra virgin olive oil is made from the first cold pressing of a mix of green and ripened olives. The result is an oil that is both smooth and flavorful. Puget has been making olive oil since 1857.
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Reflets de France
The most famous of Savoyard pastas are crozets, little squares of pasta. The name is said to come from the local dialect "croé" or small. Because they are made with buckwheat flour, they retain their texture and firmness when cooked. To cook, add them to boiling water and cook for 20 minutes. Then toss them with butter and grated cheese from the region (Comté, Beaufort), or use them to prepare a gratin with butter, cheese, and lardons (bacon). Because they don't get soggy, they are also an excellent choice for pasta salads.
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Rendez Vous
This candymaker was founded in 1947 by Paul Torassa, who for many years had directed a pasta factory in Nice. A great lover of licorice, he decided one day to try using a pasta machine to make long strands of licorice candy, which he then cut. The candy became popular and the company has specialized ever since in licorice and other pastilles and bonbons.
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Hard Candies.
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Sugar Free Hard Candies.
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Bloc des Vosges
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Holiday Candies. These cheerful tins make excellent stocking stuffers.
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Ricard
Pastis without Alcohol. A refreshing non-alcoholic version of the traditional anise-flavored drink, Pacific is made with natural anise extract and is best enjoyed diluted with plenty of chilled water: 1 volume of Pacific for 5 volumes of water.
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Rougié
Duck Foie Gras. A specialty of Gascony, foie gras is one of the world's great gastronomic delicacies. These fully cooked foies gras from Rougié, France's leading foie gras producer, have a wonderfully rich flavor and silky smooth texture, and contain the finest liver and seasonings. For an extra-special treat, try the foie gras with truffles. Foie gras should be served chilled. Product of Canada.
Duck Confit. A specialty of Gascony, confit is a time-honored method of preserving meat by salting it and cooking it slowly in its own fat. The cooked meat is then packed into a crock or pot and covered with its cooking fat, which acts as a seal and preservative. The beauty of this duck confit from Rougié is that all the hard work is done for you. All you have to do is to heat it and enjoy! Product of Canada
Duck and pork spreads. The pâté is made with pork, duck, and orange. The terrine is made with 20 percent duck foie gras, as well as pork, duck meat, and duck liver, flavored with port wine. The duck rillettes are notably lean compared to other rillettes. All pâtés and terrines should be serve chilled. Accompany with toast and cornichons or pickled onions. Product of Canada
Duck Liver Mousse. Made with duck foie gras, these mousses provide an elegant yet economical alternative to pure foie gras. Serve chilled. Product of Canada
Duck Fat. Whether rendered straight from the duck or from this jar, duck fat is an indispensable ingredient for making the rich dishes of Southwest France, like cassoulet. And there's simply nothing in the world better on a cold damp winter night than potatoes cooked in duck fat. You can also use to give a special flavor to almost any dish. Duck fat is actually the healthiest of animal fats because it has far less saturated fats than butter or bacon fat and far more of the health-promoting mono- and polyunsaturated fats. Product of Canada.
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Whole Duck Foie Gras with Armagnac--Requires Overnight Shipping
This traditional recipe is lightly seasoned with Armagnac. This product requires refrigeration and overnight shipping.
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Sabarot
Beans
Sabarot produces a wide variety of beans, from the justly famous
Le Puy lentils ("the best lentils in the world," according to Patricia Wells), which are grown in the red volcanic soil of the Velay and are known for their unusual coloring--dark green marbled with blue--and fine taste. The dainty pea-sized white
coco beans may be used in stews or cassoulets; they are also superb with lamb, sausages, gésiers, or duck confit.
Flageolets verts, also known as green kidney beans, were first produced by chance by Gabriel Chevrier in 1872. They are grown in the Arpajon region, in Brittany, and in central France and are harvested in August and September before they have matured. Their delicate taste makes them an excellent accompaniment for lamb dishes.
Mogettes are a small white kidney-shaped bean, tender and melting, with a thin skin. It is a specialty of the Vendee and Poitou Charentes. The
haricots Soissons is a large white bean. The range also includes
green lentils and
pink coco beans.
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Grains
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Dried Mushrooms
Chanterelles. These lovely trumpet-shaped mushrooms have a fruity flavor, with hints of peaches and apricots. They go well with lighter dishes: omelettes, chicken, fish, and pasta dishes.
Black Trumpet Mushrooms (Trompettes de Mort). Don't let the ominous French name ("trumpets of death") put you off...black trumpet mushrooms (craterellus cornucopioides) have a rich woodsy flavor and a fruity aroma that make them a wonderful addition to any recipe. Use them with meat or in soups, sauces, or pasta dishes; or use them to give an umami boost to vegetarian recipes. Black trumpets are also known as black chanterelles and as horns of plenty.
Fairy Ring Mushrooms (Mousserons). Fairy ring mushrooms (Marasmius oreades) pop up in circles that may grow as large as 33 feet in diameter. Not surprisingly, these little mushrooms have given rise to all sorts of folklore, but one thing is beyond dispute: their big flavor. Even a small amount will transform your soups or stews. Because they have a slightly sweet flavor, they are sometimes used in baked goods. But if you're trying them for a first time, the simplest preparation may be best: once rehydrated, sauté them in butter with onions.
Ceps (Cèpes). Cep mushrooms, with their lovely earthy flavor and meaty texture, are enormously popular in France. Known by the French as cèpes or bolets, by botanists as boletus edulis, and by Italians as porcini, ceps figure prominently in the recipes of Auvergne, Aquitaine, Poitou, and Gascony.
Mixed Forest Mushrooms (Mélange Forestier). This flavorful mix contains bolets (boletus granulatus and/or luteus), ceps (boletus edulis), pleurotes pleurotus ostreatus), and black mushrooms (auricularia auricul-judae)
Morels (Morilles). Earthy, intense, meaty, nutty, smoky, and altogether unique, these mushrooms (Morchella conica or Morchella esculenta) figure prominently in many French dishes but they are especially good with cream in sauces.
Directions for dried mushrooms. Soak the mushrooms in warm water for 15 minutes, drain, then plunge them in boiling water for 10 minutes. Drain and rinse well in running water. Cut off the stalks if you wish. Blot the mushrooms dry, then put them in a pan over high heat to evaporate the remaining water. The mushrooms are now ready to use as desired or directed in your recipe. 100g of dried mushrooms makes 350g once rehydrated.
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Dried Mushroom Mills
A quick twist of these dried mushroom mills will give an instant boost of umami to any dish.
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Snails
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Saint Louis
Saint Louis Sucre traces its history back to 1831, with the opening of a refinery at Roye, in the Somme. Today it remains one of the most popular and iconic brands in France. The cassonade sugar preserves all the aroma of the pure cane sugar.
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St Michel
Brittany and Normandy, unlike other regions of France, transform most of their milk into butter rather than cheese. In the days before refrigeration, the butter was preserved with sea salt, and it was with this sea-salted butter that the first galettes were made in the late 1800s. Joseph Grellier, a baker in Saint-Michel-Chef-Chef, started to sell his own version of the galette in 1905, calling it the galette St. Michel (the varieties of galettes are often named after their town of origin), but it was not until after the war, when the railroad turned Brittany into a summer resort destination, that the business began to boom and the cookies gained a broad popularity. The St. Michel galettes are imprinted with the family name, along with an image of the archangel defeating the devil. They are made with 18 percent butter (today the salt is added separately). Each box contains 20 galettes.
The funny name, Saint-Michel-Chef-Chef, probably derives from Chevesché, the ancient name of a nearby promontory.
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Le Saunier
This sea salt comes from the salt marshes of the Meditarranean (Camargue). It is harvested in the traditional manner and contain no additives. Rich in minerals and lower in sodium than regular salt, it is a gourmet's delight.
So when exactly is salt season? It begins in early summer, when sea water is channeled into a series of shallow fields or ponds lined with clay. As the summer sun and wind cause the water to evaporate, a layer of salt appears, which the salt-marsh farmers, or paludiers, gather in August and September with a wooden rake or lousse.
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The potato chips contain no palm oil, no preservatives, and no coloring.-->
Suchard
Rochers/ Miam miam (yum yum) say the French about these treats, their answer to the candy bar. They are made of dark chocolate (
noir) or milk chocolate (
lait) praliné covered with either dark or milk chocolate.
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Taureau Ailé
Long-grain rice from Camargue.
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Teisseire
Fruit syrups have always been a part of the French way of drinking, whether mixed with water, Perrier, lemonade, milk, pastis, or even beer. Hence the cries in a French cafe for
un lait fraise (milk with strawberry syrup),
un Perrier menthe (Perrier with mint syrup),
une tomate (pastis and grenadine syrup),
une mauresque (pastis and orgeat syrup),
un diabolo fraise (lemonade and strawberry syrup), or
un tango (beer with grenadine syrup). Try one of these combinations or stick with the most popular mixer--plain water--for a flavorful thirst quencher (1 part syrup to 7 times water). The orgeat syrup is flavored with almonds today, but it was originally made with barley (
orge in French), hence its name.
Grenade is the French word for pomegranate, and originally grenadine syrup was made from pomegranate juice and sugar. Today, grenadine is the name loosely applied to syrups made from a mixture of other dark-red fruits. The Teisseire grenadine syrup gets its flavor from the concentrated juices of five fruits: raspberry, elderberry, red currant, blackcurrant, and lemon.
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Zero Percent Syrups
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Mathieu Teisseire
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La Tisanière
This sleep-inducing (in a good way) herbal tea is a soothing blend of lime blossom (tilleul) (60.5%), orange (21%), chamomile (10%), and flavorings (8.5%). Also available with verbena. The after-meal herbal tea contains verbena, mint, green anis, melissa. Also available with lemon.
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Trad y Sel
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Traou Mad
Traou Mad Thick Butter Cookies. Palets are a thick, buttery, crumbly, utterly addicting cookie from Brittany.
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Traou Mad Galettes. Galettes are thin and ultra-cripsy butter cookies.
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Traou Mad Galettes with Salted Butter Caramel. Traou Mad crispy butter galettes are made even better with the addition of morsels of salted butter caramel.
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Treblec
Make your own crêpes with this buckwheat flour (farine de sarrasin) from Treblec.
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La Trinquelinette
These small-batch jams are made with more fruit and less sugar,and have been that way since Bernard Berilley founded the company in 1978. His secret: fruits that are neither too ripe nor too acid, cooked for only 5 minutes, to preserve the taste of the fruit and to avoid the concentration of sugar.
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Tuc
These always popular snacks are available in the original recipe or with cheese.
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Vahiné
For more than 40 years, Vahiné has been making products for the best home-made cakes and desserts.
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Vichy
These mints have been made in Vichy since 1828, when a local pharmacist figured out how to extract the minerals from the town's famous thermal waters. He mixed the extract with sugar and natural mint flavors, and produced the tablet. A favorite of the Empress Eugénie, the octogonal pastilles were immensely popular in the nineteenth century, not only for their reputed ability to cure heartburn but for their fresh minty flavor. The vogue for thermal waters has passed, but the candies remain, a testament of their tastiness.
In the mid-nineteenth century, some doctors advised their patients that eating eight pastilles de Vichy a day would have the same benefit as a visit to the thermal waters themselves.
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Vilux
Wine Vinegars. Each of these wine vinegars will give a slightly different character to your marinades, stews, sauces, and vinaigrettes. The milder vinegars go best with more delicate dishes, like salads, while the stronger ones are best for deglazing pans, marinating meats, and adding tang to sauces.
White wine vinegar is good for light-colored butter-based sauces and citrus vinaigrettes as it won't discolor the other ingredients. Light and sprightly like the bubbly that is its source,
champagne vinegar brightens delicate dishes and sauces. Like balsamic vinegar,
sherry vinegar is deep, dark, and intense. Rich in umami, it is good for deglazing and for sauces that accompany rich meats.
Cognac vinegar gives an elegant twist to any recipe calling for a fine red wine vinegar.
Flavored Vinegars. The
tarragon vinegar, which contains sprigs of the herb, retains the herb's tang as well, and is particularly well suited to sauces accompanying chicken, fish, tomato, and egg dishes. It can also be used to boost a Béarnaise sauce. Terrific in a vinaigrette, the
shallot vinegar can also be used in as the basis for a mignonette sauce to accompany oysters or in other sauces for seafood. And the
raspberry vinegar makes a great vinaigrette (particularly when mixed with walnut oil) and a wonderful marinade for poultry.
Apple cider vinegar is touted for its health benefits, but its taste benefits should not be overlooked. It's good in simple salad dressings as well as in dishes like Patricia Wells's turbot in cider vinegar sauce (
Bistro Cooking).
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Cornichons, Capers, and Onions. Cornichons and picked onions are essential garnishes for any charcuterie platter or to accompany a raclette. Capers are an essential ingredient of southern French cooking. The caprier bush was introduced into the region by the Greeks and Phoenicians and cultivated for centuries throughout the South; capers are the bush's tart flowers, which are preserved in brine or salt and used to enliven certain meat and fish dishes (anything a la grenobloise) and sauces (the spicy ravigote, mayonnaise-based gribiche, and classic remoulade); they are also an essential ingredient in steak tartare.
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La Vosgienne
Suc des Vosges. These hard candies have the refreshing taste of honey and pinesap.
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Personal Care Products
Maître Savon
Maître Savon de Marseille is a brand of the Savonnerie du Midi, one of only four soapmakers in Marseille to produce soaps according to a savoir-faire that dates back to the 14th century.
Soaps
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Liquid Soaps and Household Cleaners
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Douce Nature
Douce Nature offers a wide range of everyday personal-care products for the whole family. It carries the Ecocert label, the most stringent there is. Made in France, at a laboratory with a long-standing commitment to eco-friendly and sustainable development, Douce Nature uses packaging made from natural PE, guaranteed free of bisphenol A; from cardboard; or from corn starch.
Shower Gels
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Shampoos, Dry Shampoos, and Conditioners
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Gel Intime
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Marseille Soaps
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Aleppo Soap
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Hand Cream
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Deodorant
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For Babies
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Le Petit Marseillais
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Shampoos
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Soaps
Le Petit Marseillais
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Ecodoo
Ecodoo is one of France's leading brand of eco-products, all made in France. Ninety percent of its products are certified by Ecocert.
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