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! You can also use this tender confit to prepare a cassoulet, or roast it with cep mushrooms for confit à la basquaise, with fried potatoes for confit à la béarnaise, or with sorrel for confit à la périgourdine.
Rougié · Duck confit, 4 legs · 1.5kg (53 oz) ·
$41.00
· To order
What bouillabaisse is to Marseille, cassoulet is to the Southwest of France: the subject of endless and spirited debate. Everyone agrees about the foundation, white beans cooked with fat, garlic, and herbs; this base gives the beloved dish its smooth texture and rich, creamy flavor. But the meats used to garnish the dish vary by region. In Toulouse, preserved goose or duck (confit d'oie ou de canard), mutton, and Toulouse sausage are essential ingredients; in Castelnaudary, pork and goose are the meats of choice; and in Carcassonne, mutton and partridge are de rigeur. Whatever the ingredients (these and other variations work equally well, to our mind), a homemade cassoulet is a labor of love, and many hours (Julia Child recommends two to three days!). If you are pressed for time, you will be pleased to discover this ready-made version from Elevages de Périgord. Produced in Canada, this cassoulet contains two pieces of duck confit and two sausages per jar. Just warm it in the oven or stovetop and enjoy. To open the jar, lift the metal clasp and with a scissors, snip off the small plastic tongue. This should release the vacuum seal and allow you to open the jar easily. If it does not, insert a small knife or screwdriver at the point where you snipped off the tongue and twist gently.
Elevages Périgord · Cassoulet · 850g (30 oz) ·
$37.00
· To order
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 (2%), lardons (2%), champagne, garlic, thyme, cumin, juniper berries, and pepper.
André Laurent · Sauerkraut, can · 810g (28.6 oz) ·
$6.60
· To order
André Laurent · Sauerkraut, heart of cabbage, jar · 600g (21.2 oz) ·
$7.60
· To order
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, seasonings, and port wine. Chill and serve atop toast points or French bread; slicing the foie gras rather than spreading will preserve its unique texture. Accompany with a late harvest white wine like a Sauternes or a mellow red wine.
Rougié · Bloc of duck foie gras · 135g (4.8 oz) ·
$37.00
· To order
Rougié · Duck foie gras with port & truffles · 145g (5.1 oz) ·
$55.00
· To order
Made with duck foie gras, this mousse provides an elegant yet economical alternative to pure foie gras. Serve chilled.
Rougié · Duck foie gras mousse · 320g (11.2 oz) ·
$27.00
· To order
Rougié · Duck foie gras mousse with 2% truffles · 320g (11.2 oz) ·
$31.00
· To order
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's aged six weeks before selling.
Hénaff · Hénaff pâté · 153g (5.4 oz) ·
$5.30
· To order
 |
 |
 |
 |
 |
The Hénaff pâté de campagne 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. The excellent Hénaff liver pâté is made with pork liver (34%) and other good ingredients (whole milk, whole eggs).
The Périgord pâté from Elévages Périgord contains pork, pork liver, duck foie gras, duck meat and duck fat. It is produced in Canada.
All pâtés and terrines should be serve chilled. Accompany with toast and cornichons or pickled onions.
You will find as many different pâtés as there are regions of France, each reflecting the cuisine and ingredients of the area. Pâté from Chartres is made with partridge, pâté from Pithiviers with lark, pâté from Pézénas with mutton, pâté from Corsica with blackbirds, and pâté from Dieppe with sole.
Rougié · Duck & pork pâté with orange · 80g (2.8 oz) ·
$4.80
· To order
Rougié · Périgord terrine · 80g (2.8 oz) ·
$7.40
· To order
30% OFF
Hénaff · Countryside pâté · 130g (4.5 oz) ·
Best by 10/16/12 ·
$3.10
$2.17
· To order
Hénaff · Liver pâté · 130g (4.5 oz) ·
$3.20
· To order
Elevages Périgord · Périgord pâté · 88g (3.1 oz) ·
$7.00
· Available February.
|  |
|
Hénaff · Pork rillettes · 127g (4.5 oz) ·
$4.60
· To order
Elevages Périgord · Duck rillettes · 88g (3.1 oz) ·
$8.10
· To order
Rougié · Périgord duck rillettes · 80g (2.8 oz) ·
$6.30
· Available end of January.
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.
Escal · Burgundy snails, extra large, 1 1/2 dozen · 125g (4.4 oz) ·
$8.10
· To order
Escal · Burgundy snails, extra large, 3 dozen · 250g (8.8 oz) ·
$14.60
· To order
A dreamy purée of salt cod, olive oil, and milk (or cream), brandade has its historical roots in Languedoc, and is especially associated with Nîmes. Most likely, the 16th and 17th century Basque fishermen who returned from the northern seas with boatfuls of salt cod exchanged some of their load for fresh salt from Languedocian salt beds, and Nîmes, a flourishing city since Roman times, was the center of this trade. You can make your own brandade, by soaking salt cod overnight, changing the water three times; poaching the de-salted fish for eight minutes; then gently stirring (brandade comes from the Provençal word brandar to stir) the fish alternately with heated olive oil and milk to achieve a smooth paste, taking care not to destroy the fibers of the cod, which give brandade its characteristic consistency. Or you can use this ready-made brandade from Casabel (salt cod 32%, vegetable oil, and milk). Serve it on toast or with potatoes; garlic and truffles are sometimes added, depending on the region.
Casabel · Salt cod brandade · 190g (6.7 oz) ·
$8.90
· Available mid-February.
 |  |
 | 
|
Connétable · Sardines in olive oil · 115g (4.1 oz) ·
$5.50
· To order
Connétable · Sardine fillets in olive oil · 100g (3.5 oz) ·
$4.90
· To order
Connétable · Sardine fillets with olive oil & lemon · 100g (3.5 oz) ·
$4.90
· To order
Connétable · Sardine fillets with mustard · 100g (3.5 oz) ·
$4.00
· To order
The firm flesh and fine taste of thon Germon, or white tuna, make it highly sought after by tuna-lovers. Packed in olive oil and salt.
Connétable · White tuna in olive oil · 80g (2.8 oz) ·
$5.50
· To order
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.)
Officer · Smoked cod liver · 121g (4.26 oz) ·
$2.90
· To order
Harengs pommes à l'huile, herrings with warm potato salad, is one of our all-time bistro favorites, but it's easy to make at home. Take these smoked herring fillets, remove the skin (optional), and place them in a flat dish. Add one onion (sliced as finely as you can), one carrot (ditto), fresh thyme, a bayleaf, and pepper. Cover with oil and marinate in the refrigerator for 6-24 hours. Boil the potatoes, peel them, and slice them. Serve herring mix atop the still-warm potatoes. Top with the marinade and garnish with chopped parsley for color. The herrings are preserved in vegetable oil and their own juice. (Product of Germany.)
Ruegenfisch · Smoked herring fillets · 190g (6.7 oz) ·
$3.60
· To order
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.
Pebeyre · Truffles pieces, jar · 12.5g (0.44 oz) ·
$52.00
· To order
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).
Nyonsolive · Black Nyons olives AOC · 230g (8.1 oz) ·
$9.00
· Available Date Unknown.
The olive has been a mainstay of Provençal cuisine for centuries, used in dishes ranging from pissaladière to salade niçoise and even to flavor pastries and cakes. 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, principally in Gard, these crispy olives have a "green" taste with a hint of pistachios.
Brunel · Green Picholine olives · 200g (7 oz) ·
$5.00
· Available end of January.
These firm-fleshed black olives are hard to find. Unlike other black olives, these are picked while still green and ripened after harvest. Far less salty and bitter than other olives, these are crispy and have a full-bodied, fruity taste.
Brunel · Black Picholine olives · 200g (7 oz) ·
$5.00
· To order
From the Hérault region in the south, this exlusively French olive is distinguished by its light nutty taste, meaty flesh, crescent shape, and bright green color.
Brunel · Lucques olives · 200g (7 oz) ·
$5.70
· Available end of January.
Nyons olives (97 percent!) are the base of this luscious tapenade, which also contains capers and herbes de Provence. This tapenade contains no anchovies, so it's suitable for pure vegetarians.
"Tapeno" is the Provençal word for caper, hence tapenade, that heady mixture of capers, olives, and often anchovies.
Nyonsolive · Black tapenade with Nyons olives AOC · 90g (3.2 oz) ·
$10.70
· To order
This flavorful tapenade is made with black olives (97 percent), capers, and herbes de Provence. Containing no anchovies, this tapenade is good for vegetarians.
SCAN · Black tapenade · 90g (3.2 oz) ·
$6.30
· To order
For a very different taste, try this tapenade made with green Provençal olives, capers, anchovies, and herbes de provence. The green olives give this tapenade a lighter and fresher taste than black tapenade.
Geoffroy · Green tapenade · 100g (3.5 oz) ·
$5.70
· To order
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.
Vignolis · Anchoiade with Nyons olives AOC · 90g (3.2 oz) ·
$10.20
· To order
These cornichons, pickled fresh in vinegar and spices in the traditional French way, make a perfect accompaniment for pâtés or cold meats.
Brunel · Cornichons · 190g (6.7 oz) ·
$5.00
· To order
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 roasted, 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.
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 including Ardèches salad (chestnuts, potatoes, and pork over greens) and Corsican brilloli (chestnut polenta). For brisolée, a traditional harvest meal of the Valais, roasted chestnuts are served with cheese, dried meat, and autumn fruits.
Concept Fruits · Whole roasted chestnuts, jar · 230g (8.1 oz) ·
$7.00
· To order
Concept Fruits · Whole roasted chestnuts, jar · 420g (14.8 oz) ·
$11.00
· To order
These chestnuts have been steamed and are ready to use in any recipe. The 200g package contains one vacuum-packed sachet; the 400g packages contains two vacuum-packed sachets.
Concept Fruits · Cooked chestnuts, vacuum packed · 200g (7 oz) ·
$5.80
· To order
Concept Fruits · Cooked chestnuts, vacuum packed · 400g (14.1 oz) ·
$10.60
· To order
Clément Faugier · Whole chestnuts, vacuum-packed, can · 240g (8.5 oz) ·
$8.20
· To order
Clément Faugier · Whole chestnuts in water · 283g (10 oz) ·
$7.50
· To order
Use this pure unsweetened chestnut purée to make a soup, a chestnut soufflé Mont-bry, or a chestnut charlotte. You can also use it to make Mont Blanc, which consists of a base of meringue covered with a dome of chestnut purée topped with chantilly creme. Attention: this chestnut purée, which contains no sugar, should not be confused with chestnut jam (crème de marrons or confiture de marrons), although you can use it as a basis for the jam by cooking it with water, sugar, and vanilla (optional).
Clément Faugier · Chestnut purée (unsweetened) · 439g (15.5 oz) ·
$6.20
· To order
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.
Coopérative Pyrénéenne · Tarbais beans, dry · 500g (17.6 oz) ·
$19.00
· To order
Coopérative Pyrénéenne · Tarbais beans, dry · 5kg (11 lb) ·
$145.00
· To order
Awarded France's coveted “Label Rouge” in 2010, this small shiny white kidney-shaped bean is tender and melting, with a thin skin. It is a specialty of the Vendee and Poitou Charentes. It figures prominently in dishes of the Vendée region (west-central France, on the Atlantic coast), such as jambon-mogettes (ham and white beans). Like other white beans, it is good with lamb and sausages and even with seafood. It is also good served simply in a salad. Or rub a slice of bread with garlic, butter it, spread the beans on top, et voilà! the Vendéen favorite, the gralée de mogette.
Cavac · Mogettes from Vendée · 500g (17.6 oz) ·
$6.80
· To order
These dainty pea-sized white beans may be used in stews or cassoulets; they are also superb with lamb, sausages, gésiers, or duck confit. The Cavac beans are origin France; the Sabarot are origin Ethiopia.
30% OFF
Cavac · Small white coco beans · 500g (17.6 oz) ·
Best by 05/31/12 ·
$6.00
$4.20
· To order
Sabarot · Haricots Cocos · 500g (17.6 oz) ·
$4.40
· Available Date Unknown.
"The best lentils in the world," according to Patricia Wells, these lentils 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. Use them to prepare a salade de lentilles chaude or a hearty lentil soup.
Sabarot · Le Puy lentils · 500g (17.6 oz) ·
$9.80
· To order
First produced by Gabriel Chevrier in 1872, these small thin somewhat flattened beans are harvested in August and September before they have matured. Technically a white-seeded bean, they retain their chlorophyl and thus their green color much longer than other beans. Their delicate taste makes them an excellent accompaniment for lamb dishes. Sometimes called green kidney beans. Origin: Vendée, France.
Cavac · Green flageolet beans · 500g (17.6 oz) ·
$6.40
· To order
These white beans, also known as white kidney beans or cannelloni, are oval and rather large. They are ideal for stews and cassoulets because they stay firm while absorbing various cooking juices. Origin: France
Cavac · White lingot beans · 500g (17.6 oz) ·
$6.00
· To order
The Camargue, a flat marshy region just south of Arles formed by the Rhône delta, is famous for its salt flats, horses, bulls, cowboys, flamingoes...and rice. Rice cultivation in the area goes back to the 14th century, aided by the relatively constant temperature, bright light, and the beneficial effect of the Mistral (the north wind). Red rice is the Camargue's most famous. It is a long-grain rice with a striking rusty-red color and a wonderfully chewy texture. Good warm or in salads, where its firm texture holds up well.
Benoit · Red rice from Camargue · 500g (17.6 oz) ·
$6.45
· To order
This long-grain black rice is similar in aspect to wild rice from Canada,but it is in fact a different plant. Rich in nutrients including iron, black rice has a nutty taste, reminiscent of freshly baked bread. Uncooked, the rice is black; cooked, it turns deep purple thanks to its high anthocyanin content (the same pigment as in blueberries). It can be mixed with other rices if a milder taste is preferred. Black rice is also known as forbidden rice because in China, only the Emperor was allowed to eat it.
Benoit · Black rice from Camargue · 500g (17.6 oz) ·
$7.40
· To order
A traditional long-grain brown rice from the Camargue.
Benoit · Brown rice from Camargue · 500g (17.6 oz) ·
$4.60
· To order
This long-grain white rice is parboiled (its outer husk has been removed using steam); it therefore has a shorter cooking time.
Benoit · Parboiled white rice from Camargue · 500g (17.6 oz) ·
$5.30
· To order
Pastas have a rich history in the Savoy, that Alpine region so close to the Italian Piedmont. Each valley developed its own special forms and recipes, which were communicated from valley to valley in the summertime by the alpages. 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.
Alpina Savoie · Crozets w/ buckwheat · 500g (17.6 oz) ·
$8.70
· To order
Panzani · Spaghetti · 500g (17.6 oz) ·
$3.80
· To order
Panzani · Tagliatelle · 500g (17.6 oz) ·
$6.50
· Available end of January.
Panzani · Torti · 500g (17.6 oz) ·
$3.90
· To order
| 
|
 | |
A selection of pastas from another well-known name; Rivoire et Carret was founded in Lyon in 1860.
Rivoire & Carret · Spaghetti · 250g (8.8 oz) ·
$3.40
· To order
Rivoire & Carret · Elbow pasta · 250g (8.8 oz) ·
$4.00
· To order
Rivoire & Carret · Noodles · 250g (8.8 oz) ·
$4.00
· To order
According to Larousse Gastronomique, the French first discovered couscous, a hard wheat semolina, in the reign of Charles X during the conquest of Algeria. Today, couscous is a mainstay in France's ubiquitous Algerian, Moroccan, and Tunisian restaurants. You can use this precooked couscous as the foundation for your own couscous dish; garnish with stewed meat, vegetables, or chickpeas, and season it with harissa.
Alpina Savoie · Couscous · 500g (17.6 oz) ·
$4.00
· To order
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. To use: 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.
Bontout · Dried morels · 30g (1.1 oz) ·
$28.00
· To order
Bontout · Dried fairy ring mushrooms (mousserons) · 30g (1.1 oz) ·
$9.60
· To order
Bontout · Dried ceps · 40g (1.4 oz) ·
$7.30
· To order
Bontout · Dried black trumpets · 40g (1.4 oz) ·
$8.00
· To order
Bontout · Dried mixed forest mushrooms · 40g (1.4 oz) ·
$5.75
· To order
 |  |
 | 
|
Biscuiterie de Provence · Croquets w/ Nyons olives · 75g (2.7 oz) ·
$5.40
· To order
Biscuiterie de Provence · Croquets w/ tomatoes & Espelette pepper · 75g (2.7 oz) ·
$5.00
· To order
Biscuiterie de Provence · Croquets w/ pistou · 75g (2.7 oz) ·
$5.00
· To order
Biscuiterie de Provence · Croquets w/ goat cheese · 75g (2.7 oz) ·
$5.00
· To order
A staple of French pantries, these crispy slices of toasted bread really save the day when you've run out of bread and your local boulangerie is closed. Spread with butter and jam or top with cheese. Each box contains two packs of 12 big slices of bread.
Grand Jury · Pain grillé · 500g (17.6 oz) ·
$7.90
· Available Date Unknown.
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.
Brioche Pasquier · Pain grillé with whole wheat · 240g (8.5 oz) ·
$5.40
· To order
The word "biscotte" means twice-cooked ("bis" = twice, "cotto" (Italian) = cooked). And in fact these biscottes are cooked twice, which is what makes them so crispy and last so long. These biscottes have a little bran thrown in for your good health. Each box contains 32 slices (2 packs of 16).
Brioche Pasquier · Biscottes with bran · 300g (10.6 oz) ·
$5.40
· To order
What better way to enjoy your pâté, mousse, or tapenades than with these light and crispy mini-toasts?
Brioche Pasquier · Mini toasts · 75g (2.65 oz) ·
$2.20
· To order
An alternative to crackers, both crispy and puffy.
Lu · Cracottes · 250g (8.8 oz) ·
$6.70
· Available mid-February.
Another option for putting below your butter, cheese, or jam.
Lu · Heudebert biscottes · 300g (10.6 oz) ·
$5.40
· Available mid-February.
Great as a snack or à l'apéritif.
Curly · Curly cacahuète (peanut flavored snack) · 60g (2.1 oz) ·
$3.10
· Available mid-February.
Potato chips à la française.
Chipster biscuits sales 75g ·
$4.40
· To order
This ultra-smooth olive oil is made from the Nyons olive, the name given to the Tanche olives grown in and around the town of Nyons, in the Drôme. Golden-green in color, this oil is 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, or Appellation d'Origine Contrôlée (the French system for designating and controlling the geography and quality of wines and other products). 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.
Nyonsolive · Nyons extra virgin olive oil AOC · 25cl (8.45 fl oz) ·
$15.50
· To order
This extremely popular oil is mild and elegant, with a pleasantly fresh taste. You'll discover hints of artichoke, almonds, green vegetables, and freshly cut hay. It is made from four olives: the Salonenque, Béruguette (the local name for the Aglandau), Grossane, and, from the Bouches-du-Rhône area, Verdale. The Vallée des Baux extends from the south side of the Alpilles range to the Crau plane and encompasses the villages of Aureille, Fontvielle, Mouriès, Maussane, les Baux, and le Paradou. This oil was awarded, in 1997, an AOC, or Appellation d'Origine Contrôlée (the French system for designating and controlling the geography and quality of wines and other products). It is an extra virgin oil, made from the first cold pressing. For optimal preservation, keep in a cool, dark cupboard away from the sunlight, both before and after opening.
Moulin St Michel · Vallée des Baux extra virgin olive oil AOC · 25cl (8.45 fl oz) ·
$19.00
· To order
Moulin St Michel · Vallée des Baux extra virgin olive oil AOC, la gourde · 50cl (16.9 fl oz) ·
$31.00
· To order
You'll need only a few drops of this oil infused with the aroma of the remarkable Tuber melanosporum to give your dishes a sensual and luxurious taste. The base here is a neutral safflower oil, which allows the full scent of the truffle to emerge. To preserve the full flavor, do not heat the oil. Instead, add it at the last minute to risotto, pasta, or egg dishes, or use it to top off grilled fish or meat.
Truffarome · Black winter truffle oil · 10cl (3.4 fl oz) ·
$9.80
· To order
"Truffles, of course, are not a vegetable; they are a miracle." --André Simon, French gastronome
Unlike the black truffle oil, this white Italian truffle oil uses olive oil as its base as is the tradition in Italy.
Truffarome · White Italian truffle oil · 10cl (3.4 fl oz) ·
$9.80
· To order
A rich alternative to the two truffles oils is this oil infused with the aroma of porcini (cèps).
Truffarome · Porcini oil · 10cl (3.4 fl oz) ·
$9.80
· To order
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. (This duck fat replaces Rougié's popular goose fat, which the company is no longer exporting to the US.)
Rougié · Duck fat, glass jar · 320g (11.3 oz) ·
$8.50
· To order
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.
Philippe Gonet · Yellow-wine vinegar · 25 cl (8.45 fl oz) ·
$21.00
· To order
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.
Philippe Gonet · Yellow-wine balsamic vinegar · 25 cl (8.45 fl oz) ·
$49.00
· To order
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.
Cave de l'Abbé Rous · Banyuls wine vinegar · 25 cl (8.45 fl oz) ·
$11.40
· To order
Cave de l'Abbé Rous · Banyuls wine vinegar · 50 cl (16.9 fl oz) ·
$16.00
· To order
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.
Domaine du Siorac · Verjus · 33cl (11.2 fl oz) ·
$8.20
· To order
Domaine du Siorac · Verjus · 75cl (25.4 fl oz) ·
$14.50
· To order
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. Indeed, between 1933 and 1991, the sale of Melfor was banned everywhere but Alsace and Moselle, as a result of effective lobbying by a competing Dijonnaise vinaigrier.
Fernand Higy · Melfor Alsatian vinegar · 50cl (16.9 fl oz) ·
$3.90
· To order
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.
Amora · Red wine vinegar · 25cl (8.45 fl oz) ·
$4.00
· To order
Once you try this amazingly smooth and tasty 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."
Pommery · Mustard from Meaux · 250g (8.8 oz) ·
$13.40
· To order
Pommery · Mustard from Meaux, plastic cap · 500g (17.6 oz) ·
$15.60
· To order
A special blend of spices and, of course, cognac (6%) give this mustard a regal boost.
Pommery · Royal mustard with cognac · 250g (8.8 oz) ·
$15.10
· To order
It's hard to find a green peppercorn mustard in which the taste of the peppercorns does not compete with the taste of the mustard. This green peppercorn mustard will delight peppercorn lovers because the taste of the Madagascar-grown green peppercorns shines through.
Pommery · Mustard with green peppercorns · 250g (8.8 oz) ·
$11.70
· To order
This 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. (There must be some magic to the combination: many gingerbread recipes call for dry mustard as an ingredient.)
Pommery · Gingerbread mustard · 250g (8.8 oz) ·
$12.40
· To order
For those who like their mustard hot, the firemen's mustard, made with hot peppers, packs a wallop.
Pommery · Firemen's mustard · 250g (8.8 oz) ·
$13.50
· To order
The Lion's mustard is a Dijon made the traditional way.
Pommery · Lion's mustard · 250g (8.8 oz) ·
$12.90
· To order
This whole-grain mustard seasoned with honey works equally well spread on sandwiches or as the base for a marinade or glaze.
Pommery · Honey mustard · 250g (8.8 oz) ·
$13.90
· Available February.
You won't find a French kitchen without a jar of moutarde Amora fine et forte within arm's reach. If you want to make a vinaigrette the way the French do, this is the mustard for you!
Amora · Mustard · 150g (5.3 oz) ·
$2.80
· To order
Amora · Mustard · 440g (15.5 oz) ·
$4.70
· To order
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. Ingredients: sunflower oil, egg yolk, white wine vinegar, Dijon mustard, salt, sugar, modified starch, dextrine, paprika extract, lutein, and flavoring.
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.
Amora · Mayonnaise, tube · 175g (6.2 oz) ·
$4.30
· To order
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.
Amora · Savora condiment · 385g (13.6 oz) ·
$9.20
· Available mid-February.
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.
Amora · Vinaigrette · 45cl (15.2 fl oz) ·
$7.00
· To order
A classic of Provençal cuisine, this rich garlicky mayonnaise is served with cold fish, raw or steamed vegetables, and in place of rouille as an accompaniment to bouillabaisse.
"Aioli epitomizes the heat, the power, and the joy of the Provençal sun, but it has another virtue--it drives away flies."--Frederic Mistral, 1891.
Bénédicta · Aioli sauce · 240g (8.5 oz) ·
$5.10
· To order
Made of butter and egg yolks and flavored with wine, vinegar, shallots, and estragon, this rich, creamy sauce 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.
Bénédicta · Béarnaise sauce · 240g (8.5 oz) ·
$5.10
· To order
This delicate sauce is perfumed with a fondant of tomato sauce and Burgundy wine.
30% OFF
Bénédicta · Burgundy sauce · 259g (8.8 oz) ·
Best by 02/28/12 ·
$5.10
$3.57
· To order
At the same time strong and refined, this peppercorn sauce will definitely wake up your taste buds. It goes equally well with red and white meats.
Bénédicta · Peppercorn sauce · 240g (8.5 oz) ·
$5.10
· To order
One of our favorite mayonnaises. Ingredients: Vegetable oil, water, Dijon mustard, fresh egg yolks (5%), alcohol and white wine vinegars, lemon juice, salt, modified starch, xanthan gum (as thickener), gusar, flavoring, beta cartone (for color).
Bénédicta · Mayonnaise · 235g (8.3 oz) ·
$4.20
· To order
This mix of fine sea salt with pieces of summer truffles (tuber aestivum)(1%) will add a heady scent to salads, omelettes, potatoes, sauces, meats, and fish.
Pebeyre · Truffle salt · 45g (1.6 oz) ·
$5.70
· To order
Pebeyre · Truffle salt · 200g (7 oz) ·
$11.00
· To order
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. Try it on fresh tomatoes for a taste experience that's truly out of this world!
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.
Le Saunier · Fleur de sel de Camargue · 125g (4.4 oz) ·
$10.20
· To order
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.
Le Guérandais · Fleur de sel de Guérande · 125g (4.4 oz) ·
$8.50
· To order
This light grey sea salt derives it color from the clay that is 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.
Le Guérandais · Fine grey sea salt from Guérande · 125g (4.4 oz) ·
$4.00
· To order
Le Guérandais · Fine grey sea salt from Guérande · 250g (8.8 oz) ·
$4.90
· To order
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.
La Baleine · Fine sea salt · 750g (26.5 oz) ·
$5.10
· To order
La Baleine · Coarse sea salt · 750g (26.5 oz) ·
$5.10
· To order
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 Epices · Herbes de Provence · 100g (3.5 oz) ·
$2.60
· To order
One of the indispensables, this fragrant thyme can be used in cooking savory dishes or to prepare infusions.
Provence Epices · Thyme from Provence · 100g (3.5 oz) ·
$6.50
· To order
Provence Epices · Quatre Epices · 100g (3.5 oz) ·
$5.90
· To order
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.
Biperduna · Espelette pepper, powder · 40g (1.4 oz) ·
$11.30
· To order
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.
Moulin · Green peppercorns in brine · 100g (3.5 oz) ·
$6.60
· To order
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.
Déa · Harissa, tube · 120g (4.2 oz) ·
$2.30
· To order
The lead ingredient in Le Cabanon harissa is hot chilis. Ingredients: hot chili(68%), tomato purée (20%), onions, salt, potato starch, coriander, garlic, cumin, vegetable oil, chilli oleoresin.
Le Cabanon · Harissa · 140g (4.9 oz) ·
$1.30
· To order
Le Cabanon · Harissa · 410g (14.5 oz) ·
$2.80
· To order
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.
Provence Epices · Epices Rabelais · 50g (1.76 oz) ·
$3.50
· To order
You can't have a bouillabaisse without rouille, the 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.
Provence Epices · Rouille spices · 100g (3.5 oz) ·
$4.40
· To order
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 mix from Francine. The mix contains no sugar, so is suitable both for savory main-course and for sweet dessert crêpes. Directions for use: Pour the contents of the sachet into a mixing bowl. Add 50cl (2 cups) of milk and stir with a whisk. Add a tablespoon of oil or 25g (1 ounce) of melted butter and stir again. Pour a scoop of the mix into a lightly oiled, preheated skillet. When the first side is nicely golden, turn using a flick of the wrist, or if you must, a spatula. Let brown, then add your filling.
Know someone who's been persuaded to completely change his mind? The French would say he had been "retourné comme une crêpe", literally, "flipped around, like a pancake."
Francine · Crêpe mix · 380g (13.4 oz) ·
$8.00
· To order
Introduced in Europe in the 14th century, buckwheat (or sarrasin or blé noir) was until the late 1800s a real staple of Brittany and Normandy. Today its cultivation has much declined, but it is still the sine qua non for traditional savory crêpes and galettes.
50% OFF
Francine · Buckwheat crêpe mix · 440g (15.5 oz) ·
Best by 01/24/12 ·
$8.00
$4.00
· To order
This mix serves for sweet choux and profiteroles as well as for savory gougères (cheese puffs). All you have to add is water and eggs. Instructions: Preheat the over to 400 degrees Fahrenheit. In a bowl, mix three eggs with 3.5 fluid ounces of warm water. Add the contents of one sachet of Francine and mix until smooth. Use a small spoon to drop the choux on a lightly greased baking sheet. Space them well, because they will swell during cooking. If you are making chouquettes, sprinkle sugar on the choux before putting in the oven. Cook between 15 and 25 minutes, depending on the size of the choux, until they're nicely golden. To make gougères, add 2/3 cup of grated cheese (Comté or Gruyere, for example) or crumbled blue cheese into the dough, then sprinkle a bit of grated cheese on top of the choux before baking. The box contains 2 sachets; each sachet will make 20 choux.
Francine · Choux mix · 300g (10.6 oz) ·
$7.00
· To order
Fire up your waffle iron and use this mix to prepare your own waffles.
50% OFF
Francine · Waffle mix · 350g (12.4 oz) ·
Best by 02/10/12 ·
$8.00
$4.00
· To order
The difference between blini and crêpes is one of diameter and height. Blini are smaller but puffier, as they are made with yeasted batter. Use this mix to prepare your own; serve with caviar (make sure it's French!) and sour cream, with smoked salmon, or with any fish spread.
50% OFF
Francine · Blini mix · 220g (7.8 oz) ·
Best by 02/04/12 ·
$8.00
$4.00
· To order
Using real vanilla pods transforms the simplest dessert. Madagascar-Bourbon vanilla beans (Vanilla planifolia) are the most versatile and are best used to flavor milk-based desserts like ice cream, crème anglaise, and chocolates. In taste, they are rich, full-bodied, woody, creamy, sweet, smooth, and mellow; they have a long finish and a subdued aroma.
Tahitian vanilla beans (Vanilla tahitensis) are more delicate than Madagascar-Bourbon beans and have a stronger aroma; they are flowery and fruity. In contrast to the long finish of the Madagascar-Bourbon beans, Tahitian beans give a burst of flavor. They may be used to prepare fruit-based desserts, chocolate, cookies, cakes, compotes, macarons, and génoises.
Vanilla pods are the flower of the vanilla orchid, native to Mexico; the flower shrivels and blackens once picked. For pollination, the flower depends on a bee found only in Mexico, and until the mid-19th century, Mexico was the leading producer of vanilla. But then French entrepreneurs tried their hand at cultivating vanilla on the islands of Réunion and Mauritius, a doomed experiment until a 12-year-old slave named Edmond Albius living on the Ile Bourbon (now Réunion) discovered a workable process for pollinating the vanilla flowers by hand. Madagascar then became the world's leading producer of vanilla, a position it held until the 1990s, when Indonesia began to challenge its dominance. The vanilla pods come in a glass tube, to conserve moisture, with two pods per tube.
What is Bourbon vanilla? The label Bourbon was created in 1964 as a mark of quality to distinguish vanilla coming from Madagascar, Réunion, and the Commores. But since English speakers refer to any Vanilla planifolia as Bourbon vanilla, vanilla producers also specify geographic origin, as in Madagascar-Bourbon vanillaEurovanille · Vanilla (Madagascar), 2 pods, glass tube · 6g (0.21 oz) · $6.30 · To order
This all-natural, super-high-quality vanilla extracts preserves all 170 of the aromatic molecules that give vanilla its special taste. It is sugar based, and does not contain any alcohol. The extract is generally best adapted for use in ice creams, flans, and other creamy desserts, but it can also be used for cakes and ganaches.
Eurovanille · Natural vanilla extract (Planifolia), conc 76g/l, with seeds · 7.5cl (2.5 fl oz) ·
$6.30
· To order
This pure and powerful natural mandarin extract is sweet and perfumed, delicate and less acid that most other citrus fruit extracts. Its scent is green and zesty, with some bitter notes, its taste, piquant. It can be used to accentuate a note of mandarin in a sorbet, a bavarois, a coulis, a dessert cream, or a fruit mousse. It can also be used to perfume a liqueur or pudding or to underscore the orange or grapefuit notes in duck dishes or in desserts à la menthe or au poivre. Suggested proportions: 3 grams per kilogram of preparation (in other words, this little bottle will perfume 13 kilos!).
Eurovanille · Natural mandarin extract · 4cl (1.35 fl oz) ·
$47.00
· To order
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, made by macerating and distilling the flowers of Seville oranges.
Noirot · Orange flower water · 25cl (8.45 fl oz) ·
$4.10
· To order
Rose water, a staple ingredient of Middle Eastern pastries, is less common in French recipes, although it is used in sorbets and fruit compotes.
Noirot · Rose water · 25cl (8.45 fl oz) ·
$4.10
· To order
One of Provence's most scenic and fragrant crops, lavender has been cultivated for centuries for non-culinary purposes, but today you'll find lavender scenting many recipes, from scones to crême brulée. This species of lavender is known in French as lavande fleur bleue mondée and in Latin as lavandula vera flos mundata.
Provence Epices · Lavande · 500g (17.6 oz) ·
$22.00
· To order
Ready to bake a gâteau? Then grab one of the famous pink packs of Alsa baking powder, known in France as levure chimique or levure alsacienne. Unlike most American brands, Alsa is single-acting, which means that it creates the gas needed for leavening as soon as it is mixed with liquid ingredients. In other words, pop that cake batter into the oven ASAP or else it may go flat. The double-acting powders that are common in the U.S. release gas in two stages: first when mixed with liquid ingredients and then when heated. You may be wondering what all this has to do with Alsace. The brand was founded in 1897 by Emile Moench, born in Alsace four years after the region had been ceded to Germany following the war of 1870-1871. Moench worked first as an aide cuisinier for the wagons-lit and then went to Vienna to perfect his craft. It was there, working for a baker, that he first came to know of baking powder, then still under development (baking powder was invented by the German August Oetker in 1891). He took the knowledge with him back to France, where he opened a small fine food shop and sold flans and cakes made with the product. Eventually he opened a factory in Nancy to produce the baking powder commercially. The pink packets have always featured a woman in Alsatian head dress; a stork, symbol of Alsace, also appears at times. Each pack contains 7 sachets; each sachet contains about 1 tablespoon of baking powder.
Alsa · Baking powder, pack of 7 sachets · 7x11g (7x0.39 oz) ·
$1.70
· To order
Nothing could be easier than this vanilla flan mix from Alsa. To prepare, bring half a liter (17 fluid ounces) of milk to a boil in a large pan. Once the milk has boiled, remove the pan from the heat and immediately add one sachet of flan mix, stirring briskly with a whisk. Pour the mix into one large or five individual ramekins and let cool a bit before placing in the refrigerator. The flans should be refrigerated for at least one and a half hours; they are best when served thoroughly chilled. Each box contains four sachets. Each sachet makes five servings.
Alsa · Vanilla flan mix · 192g (6.8 oz) ·
$5.60
· To order
See Chocolate for pure cocoa (Voisin).
This delectable jam, also known as chestnut 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. Some use it in place of chestnut purée to make a Mont Blanc.
Once widespread in France, chestnut trees, or châtaigniers, are now becoming scarce as land has been given over to more profitable crops like grapes. Today the number of regions producing chestnuts has dwindled--Ardèche, Corsica, and the Limousin region (Haute-Vienne, Creuse, Corrèze) are now the principal producers of chestnuts.
Bonne Maman · Chestnut jam · 370g (13 oz) ·
$6.00
· Available mid-February.
Clément Faugier · Chestnut jam, can · 496g (17.5 oz) ·
$7.30
· To order
Clément Faugier · Chestnut jam, tube · 78g (2.8 oz) ·
$2.00
· To order
Clément Faugier · Chestnut jam, pack of 4 mini cans · 4x100g (4x3.5 oz) ·
$9.10
· To order
This small yellow plum, a specialty of Lorraine, makes a dandy jam.
Bonne Maman · Mirabelle jam · 370g (13 oz) ·
$7.40
· Available mid-February.
Bonne Maman · Rhubarb jam · 370g (13 oz) ·
$7.00
· Available mid-February.
A gold-medal winner at the 2002 SIAL in Paris, this spread makes it possible to enjoy the taste of calissons atop your morning toast. You can also try this spread as filling for crêpes or cakes.
Confiserie du Roy René · Crème de calissons · 250g (8.8 oz) ·
$15.50
· Available Date Unknown.
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!).
Manoir des Abeilles · Lavender honey, glass jar · 250g (8.8 oz) ·
$12.00
· To order
Chestnut tree honey is dark amber in color with deep floral and nutty tones. It is rich in fructose and very slow to crystallize.
Manoir des Abeilles · Chestnut tree honey, glass jar · 250g (8.8 oz) ·
$10.20
· To order
This pretty light yellow honey has 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. It is good in all the usual ways, on toast, in tea, and with yogurt, as well as with mild cheeses.
Manoir des Abeilles · Acacia honey, glass jar · 250g (8.8 oz) ·
$10.00
· To order
Truffle honeys are usually made with light honeys like acacia, but here the truffle meets its true match in an earthy forest honey. If your cheese plate is incomplete without a truffle honey, this honey is a must-try.
Manoir des Abeilles · Forest honey with truffle, glass jar · 250g (8.8 oz) ·
$9.70
· To order
 |
 |
 |
 |
Manoir des Abeilles · All flower honey from France, glass jar · 250g (8.8 oz) ·
$8.00
· To order
Manoir des Abeilles · All flower honey from France, plastic pot · 500g (17.6 oz) ·
$14.40
· To order
Manoir des Abeilles · All flower honey from Normandy, plastic pot · 500g (17.6 oz) ·
$14.40
· To order
Manoir des Abeilles · All flower honey from Britanny, plastic pot · 500g (17.6 oz) ·
$14.40
· To order
See Bonbons Candies & Gums for honey bonbons.
These "seashell cakes so strictly pleated outside and so sensual inside" so famously described by Proust are made with sugar, flour, melted butter, and eggs flavored with lemon or orange-flower water. These madeleines are wonderful at tea time, breakfast time, or any other time. The individually wrapped madeleines may be heated in their wrappers in the microwave for 10 seconds at medium power.
50% OFF
Armor Délices · Madeleines pack of 6 · 200g (7 oz) ·
Best by 02/18/12 ·
$5.50
$2.75
· To order
Armor Délices · Madeleines, bag of 13 ind. wrapped · 430g (15.2 oz) ·
$11.40
· To order
Armor Délices · Madeleines bulk, individually wrapped · 33g (1.2 oz) ·
$0.95
· To order
In the form of a flattened heart, the palmier is made from a puff pastry. It is crispy, golden-brown, and has a luscious buttery smell and taste.
Armor Délices · Palmiers pack of 6 · 180g (6.4 oz) ·
$4.40
· To order
You may not be able to stop once you've tasted one of these melt-in-your mouth galettes, or cookies. Made with pure butter (24 percent) according to a traditional Breton recipe, they are delicious with coffee or tea. Galettes are often compared to shortbread in taste, but in texture they're thinner and crisper. La Mère Poulard galettes are practically synonymous with Mont St. Michel and are a favorite of French children and adults alike, both for their taste and for their colorful tin! (Tin contains six sealed freshness packs, with six cookies in each pack; box contains two packs, with six cookies in each.)
La Mère Poulard · Galettes, box · 100g (3.5 oz) ·
$2.70
· To order
La Mère Poulard · Galettes, decorative tin · 300g (10.6 oz) ·
$11.40
· Available mid-February.
Each galette is studded with pieces of Brittany's famous caramel au beurre salé.
60% OFF
La Mère Poulard · Galettes w/ caramel, box · 125g (4.4 oz) ·
Best by 01/24/12 ·
$3.70
$1.48
· To order
La Mère Poulard · Galettes w/ caramel, collector tin · 500g (17.6 oz) ·
$18.00
· Available mid-February.
What distinguishes these big galettes from the smaller ones is a touch of milk in the recipe, which gives them a creamier taste.
La Mère Poulard · Grandes galettes, box · 200g (7 oz) ·
$5.10
· To order
La Mère Poulard · Grandes galettes, collector tin · 500g (17.6 oz) ·
$18.00
· To order
Like galettes, palets are a specialty of Brittany. The difference? Palets are thicker, delightfully crumbly rather than crisp and contain even more of Brittany's famed butter (26 percent). They resemble nothing more than a miniature gâteau breton. (Box contains two sealed freshness packs, with four palets in each pack.)
La Mère Poulard · Palets, box · 100g (3.5 oz) ·
$2.90
· To order
La Mère Poulard · Palets, collector tin · 500g (17.6 oz) ·
$18.00
· Available mid-February.
Another Norman specialty, sablés are delightfully crumbly butter cookies.
La Mère Poulard · Sablés, collector tin · 500g (17.6 oz) ·
$18.00
· To order
How do improve on sablés? By adding chocolate of course!
La Mère Poulard · Sablés w/ chocolate, collector tin · 400g (14.1 oz) ·
$18.00
· To order
How do improve on sablés? By adding chocolate of course!
La Mère Poulard · Chocolate chip cookies, coll. tin · 400g (14.1 oz) ·
$18.00
· To order
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.
St Michel · Galettes · 130g (4.6 oz) ·
$3.50
· Available mid-February.
These melt-in-your mouth little cakes have 16% almonds and 9.7% honey. There are 6 cake-lets per sachet.
Manoir des Abeilles · Honey almond cake · 100g (3.5 oz) ·
$3.60
· Available Date Unknown.
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.
Biscuiterie de Provence · Navettes · 230g (8.1 oz) ·
$8.00
· To order
These round gingerbread cakes are frosted and have a dollop of jam in the middle.
Villeneuve · Nonettes · 150g (5.3 oz) ·
$5.90
· To order
Manoir des Abeilles · Gingerbread · 100g (3.5 oz) ·
$3.60
· Available Date Unknown.
Gingerbread has been a French staple at least since the time of the Crusades, when returning soldiers brought back the recipe, said to have originated in China, then passed to the Middle East. Unlike British gingerbread, French pain d'épice (literally spice bread), rarely contains ginger; it may be flavored with cinammon, anis, orange flower water, or other spices, depending on the recipe. It is typically sweetened with honey. For many years the gingerbread makers of Reims held the monopoly on the product. Their pain d'épice was made with rye flour. WWI decimated industry around Reims, and Dijon became the capital of gingerbread; Dijonnaise bakers use wheat flour. Gingerbread is available in many fanciful forms, as well as the traditional loaf. Our gingerbread is made with rye flour. It is delicious toasted.
Villeneuve · Gingerbread · 250g (8.8 oz) ·
$6.40
· To order
This marbled cake, with its swirls of chocolate and vanilla, has been popular ever since 1962.
Brossard · Savanes · 300g (10.6 oz) ·
$9.20
· Available mid-February.
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. (These new larger boxes now contain 16 chocos). Choose between chocolate and strawberry 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.
Biscuiterie Nantaise · Choco BN · 300g (10.6 oz) ·
$5.40
· Available mid-February.
Biscuiterie Nantaise · Strawberry BN · 300g (10.6 oz) ·
$5.40
· To order
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.
50% OFF
Lu · Pépito, dark chocolate · 200g (7 oz) ·
Best by 01/31/12 ·
$4.40
$2.20
· To order
Lu · Pépito, dark chocolate · 200g (7 oz) ·
$4.40
· To order
Lu · Pépito, milk chocolate · 200g (7 oz) ·
$4.40
· To order
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.
Lu · Paille d'Or · 85g (3 oz) ·
$4.60
· Available mid-February.
The classic layered treat. The box contains six individually wrapped napolitains.
Lu · Napolitain, 6 pieces ind. wrapped · 180g (6.4 oz) ·
$5.20
· To order
Not granola in the American sense, but a cookie with a sablé base and a chocolate topping.
Lu · Granola milk chocolate · 200g (7 oz) ·
$4.40
· To order
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.
Lu · Prince Chocolat · 300g (10.6 oz) ·
$5.60
· To order
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.
Lu · Palmito · 100g (3.5 oz) ·
$3.20
· To order
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!
Lu · Mikado, dark chocolate, pocket size · 30g (1.1 oz) ·
$1.50
· To order
Lu · Mikado, milk chocolate, pocket size · 30g (1.1 oz) ·
$1.50
· Available mid-February.
These boat-shaped cookies cradle a dollop of either apricot or strawberry jam.
Lu · Barquettes 3 chatons, apricot · 200g (7 oz) ·
$4.10
· Available mid-February.
Lu · Barquettes 3 chatons, fraise · 200g (7 oz) ·
$4.10
· To order
For many French families, making chocolate truffles is a Christmas tradition. These super-creamy chocolate truffles from Cémoi are dusted with cocoa powder and come in four flavors: classic, caramel, hazelnut, and mint.
Cémoi · Chocolate truffles · 200g (7 oz) ·
$7.20
· Available mid-February.
Cémoi · Chocolate truffles with caramel · 200g (7 oz) ·
$7.20
· To order
Cémoi · Chocolate truffles with hazelnut · 200g (7 oz) ·
$7.20
· Available mid-February.
Cémoi · Chocolate truffles with mint · 200g (7 oz) ·
$7.20
· To order
This special treat combines the rich sweetness of chocolate and the tart sweetness of candied orange peels.
Voisin · Candied orange peel in chocolate · 250g (8.8 oz) ·
$32.00
· Available in the Fall.
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.
Suchard · Rocher Noir · 37g (1.3 oz) ·
$1.90
· To order
Suchard · Rocher Noir, box of 24 · 888g (31.3 oz) ·
$40.00
· To order
Suchard · Rocher Lait · 37g (1.3 oz) ·
$1.90
· Available mid-February.
Suchard · Rocher Lait, box of 24 · 888g (31.3 oz) ·
$40.00
· Available mid-February.
Try one of these fine chocolate bars made with pure cocoa butter: dark chocolate (60% cocoa), bittersweet chocolate (70% cocoa), or bittersweet chocolate (60% cocoa) with candied orange peel or moka. Voisin's latest invention: the unusual (and wonderful) combination of milk chocolate and candied lemon peel.
Voisin · Dark chocolate bar 60% · 100g (3.5 oz) ·
$3.30
· To order
Voisin · Bittersweet chocolate bar 70% · 100g (3.5 oz) ·
$3.90
· To order
Voisin · Bittersweet chocolate bar w/ candied orange peel · 100g (3.5 oz) ·
$4.20
· Available Date Unknown.
Voisin · Bittersweet chocolate bar with moka · 100g (3.5 oz) ·
$4.20
· To order
Voisin · Milk chocolate bar · 100g (3.5 oz) ·
$3.60
· To order
Voisin · Milk chocolate bar with candied lemon peel · 100g (3.5 oz) ·
$4.30
· Available end of January.
Voisin · White chocolate bar · 100g (3.5 oz) ·
$4.10
· To order
Our favorites among Voisin's fine chocolates, one is milk chocolate with fine layers of almonds; the other is a gianduja, a super-silky-smooth mix of chocolate and finely ground hazelnuts.
Voisin · Trésor Amande, unit· 11g (0.4 oz) ·
$0.90
· Available mid-February.
Voisin · Trésor Noisette, unit· 11g (0.4 oz) ·
$0.90
· Available mid-February.
Papillotes are sweets that come in a shiny fringed wrapper and contain a little paper bearing a famous quotation, riddle, or cartoon. Originating in Lyons, they have become a Christmas tradition throughout southeastern France. This bag of papillotes from Voisin includes mixed chocolates (ganache, pralinés, and chocolate with marzipan) (80 percent) and pâtes de fruit (20 percent). Indulge your sweet tooth while practicing your French!
Legend has it that a young candy-maker's apprentice in Lyons sent his sweetheart love notes wrapped around his master's candies. His master found out, and the message-wrapped papillotes have been a tradition ever since!
Voisin · Papillotes, sachet · 200g (7 oz) ·
$12.50
· To order
Use this exceptional quality pure cocoa for your fine baking needs.
Voisin · Pure cocoa powder · 250g (8.8 oz) ·
$6.30
· To order
See Beverages for hot chocolate mixes.
 |  |
 | 
|
Biscuiterie de Provence · Almond cake · 230g (8.5 oz) ·
$14.50
· To order
Biscuiterie de Provence · Almond cake w/ chocolate · 230g (8.5 oz) ·
$14.50
· Available mid-February.
Biscuiterie de Provence · Almond cake w/ lemon · 230g (8.5 oz) ·
$14.50
· To order
Biscuiterie de Provence · Chestnut cake · 230g (8.5 oz) ·
$15.20
· Available mid-February.
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 contains 11 candied chestnuts.
Clément Faugier · Candied chestnuts,11, vacuum-packed, red tin · 220g (7.8 oz) ·
$37.00
· To order
These candied chestnuts in cognac are the ultimate in luxurious holiday deserts.
Clément Faugier · Candied chestnuts in cognac, glass jar · 460g/310g (16/11 oz) ·
$47.00
· To order
The huge mounds of candied chestnuts that you see glistening in patisserie windows or the ones you receive in a gift box have been drained of syrup, glazed, and (for gift boxes) individually wrapped. But if you're planning to prepare and serve the candied chestnuts yourself, it's much more practical, and economical, to use candied chestnuts that have been preserved in syrup. You can arrange them on a platter, serve them over vanilla ice cream, or use them 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.
Clément Faugier · Whole candied chestnuts in syrup, can · 540/300g (19/11 oz) ·
$23.00
· To order
This candied chestnut paste is as good as it sounds. You can use it to make ice cream and any number of pastries and holiday confections, including a bûche de Noël, or traditional Yule log cake. You can also use it to top ice cream, yogurt, or fromage blanc.
Clément Faugier · Candied chestnut paste, can · 1000g (35 oz) ·
$16.00
· To order
You've finished your meal, you've finished your coffee. Now there's absolutely nothing in the world that tastes better than these cherries in Kirsch.
Les Parisiennes · Cherries (semi-confit) in Kirsch · 575g (18.5 oz) ·
$25.00
· Available Date Unknown.
Les Parisiennes · Cherries (semi-confit) in Kirsch, mini jar · 32g (1.1 oz) ·
$3.30
· To order
Gorgeous to look at, but even better to eat, these six fruits in liquor include reine claude (a plum of Lorraine), cherries, prunes, mixed fruit, raspberries, and guinettes, a semi-confit cherry.
Dist. du Perigord · Reines Claudes plums in liqueur · 48cl (16.2 fl oz) ·
$27.00
· Available mid-February.
Dist. du Perigord · Cherries in liqueur · 48cl (16.2 fl oz) ·
$25.00
· Available Date Unknown.
Dist. du Perigord · Prunes in Armagnac · 48cl (16.2 fl oz) ·
$27.00
· Available mid-February.
Dist. du Perigord · Mixed Fruits in liqueur · 48cl (16.2 fl oz) ·
$25.00
· Available mid-February.
Dist. du Perigord · Guinettes (cherries in Kirsch) 48cl (16.2 fl oz) ·
$25.00
· To order
Dist. du Perigord · Raspberries in liqueur · 48cl (16.2 fl oz) ·
$29.00
· To order
Originally a specialty of the Auvergne, pâtes de fruits are now made throughout the whole South of France. The fruits are chosen with enormous care, and cooked with just the right amount of sugar so that the flavor of the fruit is enhanced, not hidden. The package contains four orchard-fresh flavors: plum, blackcurrant, apricot and raspberry.
In the Middle Ages, pâtes de fruit, known as épices de chambre, were very popular, especially the ones made with plums and apricots.
Voisin · Pâtes de fruits · 200g (7 oz) ·
$21.00
· To order
You can use this almond paste as a filling for pastries or eat it as is.
Maître Prunille · Almond paste, white · 250g (8.8 oz) ·
$4.50
· Available mid-February.
With an outside made of almond paste rolled in sugar and an inside of chocolate ganache lightly flavored with curacao, these exquisite candies are sure to please. A specialty of Lyons, coussins are a reminder of the city's once bustling silk industry: each candy is shaped like a miniature silk cushion. Voisin, a chocolatier-confiseur in Lyons since 1897, invented the coussin and is the exclusive manufacturer.
Lyons' silks are still prized by leading fashion designers throughout the world. Visitors to Lyons can still see the "ateliers de canuts," the workshops where the silk workers once plied their trade, on the Croix Rousse, the steep hill to the north of Lyons.
Voisin · Coussins, ballotin · 350g (12.4 oz) ·
$31.00
· Available mid-February.
These diamond-shaped candies from Aix en Provence have been a favorite for centuries. Manufactured according to time-honored tradition by Confiserie du Roy René, these calissons contain nothing but the highest-quality almonds and crystallized melon and orange peel ground together, spread atop a rice-paper base, and covered with a white royal icing. The diamond-shaped boxes, in the distinctive form of the calisson d'Aix, make a perfect gift. The 260g box contains 20 calissons.
Whether calissons were indeed invented by a lovestruck cook on the occasion of the wedding of Jeanne de Laval to King René of Anjou in 1473 is a matter of endless speculation.
Confiserie du Roy René · Calissons, diamond-shaped box · 260g (9.2 oz) ·
$23.30
· To order
 |
 |
Nougats, like calissons, are one of 13 traditional Christmas desserts.
Confiserie du Roy René · White nougat, bar · 200g (7 oz) ·
$12.80
· Available mid-February.
Chabert & Guillot · White nougat, bar · 30g (1.06 oz) ·
$1.20
· To order
These caramels from Normandy are made with the famous salted butter and cream of Isigny sur Mer, both of which have been distinguished with an AOC (beurre d'Isigny AOC and creme d'Isigny AOC). Each sachet contains about 25 individually wrapped caramels. Half of the caramels are made with extra butter, the other half with extra cream.
Normandie Caramels · Caramels Beurre Salé, sachet · 200g (7 oz) ·
$11.30
· To order
 |
 |
 |
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.
Braquier · Dragées Avola Princesse assorted, mini tin · 65g (2.3 oz) ·
$7.00
· To order
Braquier · Dragées Avola Princesse white, mini tin · 65g (2.3 oz) ·
$7.00
· To order
Braquier · Dragées Avola Princesse assorted, blue tin · 400g (14.1 oz) ·
$26.00
· To order
Braquier · Dragées Avola Princesse white, blue tin · 400g (14.1 oz) ·
$26.00
· To order
Braquier · Dragées Avola Princesse assorted, box · 1kg (35.3 oz) ·
$49.00
· To order
Braquier · Dragées Avola Princesse white, box · 1kg (35.3 oz) ·
$49.00
· To order
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.
Confiserie Stanislas · Bergamotes de Nancy, sachet · 200g (7 oz) ·
$12.00
· To order
Confiserie Stanislas · Bergamotes de Nancy, tin · 150g ( 5.3 oz) ·
$18.50
· To order
A bonbon made with honey from the Gâtinais region, which lies between the Seine and the Loire, famous for its saffron and its honey. Gâtinais honey gets its special flavor from sainfoin, a perennial herb that served as fodder for horses in this agricultural region, though it is now less abundant than it once was. (The Greek name for sainfoin is onobrychis, which means "devoured by donkeys.")
Villeneuve · Honey-filled bonbons · 200g (7 oz) ·
$7.30
· To order
These hard candies have the refreshing taste of honey and pinesap.
La Vosgienne · Suc des Vosges · 60g (2.1 oz) ·
$3.20
· To order
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.
Vichy · Pastilles de Vichy, roll · 25g (0.88 oz) ·
$1.30
· To order
Vichy · Pastilles de Vichy, sachet · 125g (4.4 oz) ·
$3.60
· To order
These tiny licorice-based candies are still made in Toulouse, where they were invented by the pharmacist Leon Lajaunie in 1890. Don't let their size fool you: these candies are extraordinarily strong, a result of the mint extract which is added to the licorice, and are a powerful breath-freshener. The trademark small yellow tin was invented by a clock-maker friend of Lajaunie, who designed it to fit in a watch-pocket.
The story of Cachou Lajaunie is a story of advertising as well as of confectionary. In 1902 the famous poster artist Cappiello produced the first of many classic advertising posters for Cachou Lajaunie. These posters typically featured a seductive (often cigarette-smoking) woman. Eighty-three years later, in 1985, a Cachou Lajaunie television ad, once again featuring a voluptuous woman, was found so risqué that broadcasters refused to air it.
Lajaunie · Cachou Lajaunie · 6g (0.21 oz) ·
$2.60
· Available Date Unknown.
Lajaunie · Cachou Lajaunie, pack of 30 tins · 210g (7.4 oz) ·
$62.00
· Available Date Unknown.
Who cares if they really can stop a cough (toux, in French)? These hard black candies are another favorite among licorice-lovers.
La Pie Qui Chante · Stoptou licorice · 165g (5.8 oz) ·
$4.80
· Available February.
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.
Abbaye de Flavigny · Anis pastilles, oval tin · 50g (1.8 oz) ·
$4.30
· To order
Abbaye de Flavigny · Violet pastilles, oval tin · 50g (1.8 oz) ·
$4.30
· To order
Abbaye de Flavigny · Rose pastilles, oval tin · 50g (1.8 oz) ·
$4.30
· To order
Abbaye de Flavigny · Orange flower pastilles, oval tin · 50g (1.8 oz) ·
$4.30
· To order
Abbaye de Flavigny · Lemon pastilles, oval tin · 50g (1.8 oz) ·
$4.30
· To order
Abbaye de Flavigny · Mint pastilles, oval tin · 50g (1.8 oz) ·
$4.30
· To order
Abbaye de Flavigny · Licorice pastilles, oval tin · 50g (1.8 oz) ·
$4.30
· To order
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. Also available is a pocket-sized dispenser of Zan pellets, Zanoid, which are much less strong than the tablets.
"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."
Haribo · Zan, anis-flavored licorice · 12g (0.4 oz) ·
$1.37
· To order
Haribo · Zan, mint-flavored licorice · 12g (0.4 oz) ·
$0.65
· To order
Haribo · Zan, anis- and mint-flavored licorice, box of 60 · 720g (25 oz) ·
$47.00
· To order
Haribo · Zanoid, pocket-sized dispenser · 20g (0.7 oz) ·
$1.75
· Available end of January.
Dating back to 1936, this chewy (but not too chewy) candy has a dark chocolate (64% cacao) outside and a soft caramel center.
La Pie Qui Chante · Michoko · 100g (3.5 oz) ·
$4.70
· To order
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. The bears in the 720g box are not individually wrappped; each box contains 48, and these bears are slightly bigger.
Cémoi · Ourson Bouquet d'Or marshmallow chocolate · 12g (0.42 oz) ·
$0.52
· To order
Cémoi · Ourson Bouquet d'Or marshmallow chocolate , box of 80 · 1016g (35.8 oz) ·
$34.00
· To order
Favorites among kids (of all ages!), Batna is a chewy licorice-flavored candy.
Krema · Batna · 150g (5.3 oz) ·
$3.90
· To order
These hard candies are called Harlequin for their many bright colors and loved for their sour-and-sweet.
Lutti · Arlequin · 150g (5.3 oz) ·
$4.00
· To order
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.
Lutti · Magnificat · 150g (5.3 oz) ·
$4.00
· To order
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 now come in four fruit flavors (cherry, raspberry, lemon, and orange) and the classic milk caramel.
Pierrot Gourmand · Lollipop (flat), caramel · 14g (0.5 oz) ·
$0.40
· To order
Pierrot Gourmand · Lollipops (flat), caramel, box of 125 · 1750g (62 oz) ·
$41.00
· To order
Pierrot Gourmand · Lollipop (flat), fruit · 14g (0.5 oz) ·
$0.40
· To order
Pierrot Gourmand · Lollipops (flat), fruit, box of 125 · 1750g (62 oz) ·
$41.00
· To order
Always popular, Carambar is a chewy baton-shaped candy. The classic is Carambar caramel. . The sachet contains 17 Carambars.
La Pie Qui Chante · Carambar caramel · 8g (0.3 oz) ·
$0.29
· Available Date Unknown.
La Pie Qui Chante · Carambar caramel, box of 200 · 1750g (61.7 oz) ·
$45.00
· Available Date Unknown.
La Pie Qui Chante · Carambar caramel, sachet · 130g (0.3 oz) ·
$4.10
· To order
La Pie Qui Chante · Carambar caranougat · 8g (0.3 oz) ·
$0.29
· To order
La Pie Qui Chante · Carambar caranougat, box of 200 · 1750g (61.7 oz) ·
$45.00
· To order
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.
Malabar · Bubble gum, barbe à papa · 7g (0.25 oz) ·
$0.28
· To order
Malabar · Bubble gum, barbe à papa, box of 400 · 2800g (6.2 Lb) ·
$94.00
· To order
Malabar · Bubble gum, boost · 7g (0.25 oz) ·
$0.28
· To order
Malabar · Bubble gum, boost, box of 400 · 2800g (6.2 Lb) ·
$94.00
· To order
Malabar · Bubble gum, cola, box of 400 · 2800g (6.2 Lb) ·
$94.00
· To order
Hollywood · Chewing gum, chlorophyll, 11-stick pack · 31g (1.1 oz) ·
$1.85
· To order
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 artifical 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).
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."
Antésite · Antésite anis · 13cl (4.4 fl oz) ·
$8.90
· To order
Antésite · Antésite mint · 13cl (4.4 fl oz) ·
$8.90
· To order
Those who have visited Provence can attest that there's nothing so relaxing as sitting around a hot Midi afternoon under Platane trees with a glass of this anis-flavored drink and watching a leisurely game of pétanque. Mix this alcohol-free pastis with water, just as you would the regular pastis, for a refreshing drink, especially in summer time.
The word "pastis" means "confused" or "mixed" in local Provençal dialect, and perfectly describes the cloudy appearance of water once mixed with pastis.
Ricard · Pacific anis drink (Pastis without alcohol) · 100cl (33.8 fl oz) ·
$17.00
· To order
Antésite · Pastis without alcohol · 100cl (33.8 fl oz) ·
$9.40
· To order
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.
Teisseire · Grenadine syrup · 600ml (20.3 fl oz) ·
$7.60
· To order
Teisseire · Lemon syrup · 600ml (20.3 fl oz) ·
$7.60
· To order
Teisseire · Orange syrup · 600ml (20.3 fl oz) ·
$7.60
· To order
Teisseire · Mint syrup · 600ml (20.3 fl oz) ·
$7.60
· To order
Teisseire · Blackcurrant syrup · 600ml (20.3 fl oz) ·
$9.00
· Available mid-February.
Teisseire · Lime syrup · 600ml (20.3 fl oz) ·
$9.00
· To order
Teisseire · Peach syrup · 600ml (20.3 fl oz) ·
$9.00
· To order
Teisseire · Raspberry syrup · 600ml (20.3 fl oz) ·
$9.00
· To order
Teisseire · Strawberry syrup · 600ml (20.3 fl oz) ·
$9.00
· To order
Teisseire · Tropical syrup · 600ml (20.3 fl oz) ·
$9.00
· Available Date Unknown.
Teisseire · Cherry syrup · 600ml (20.3 fl oz) ·
$9.00
· To order
Teisseire · Anis syrup · 750ml (25.4 fl oz) ·
$11.00
· To order
Teisseire · Orgeat syrup · 750ml (25.4 fl oz) ·
$11.00
· To order
Quench your thirst like the French with the refreshing lemon-flavored Gini.
Gini · Gini Lemon, can · 33cl (11.2 fl oz) ·
$2.50
· Available mid-February.
A refreshing peach-flavored iced tea drink.
Lipton · Iced tea peach, can · 33cl (11.2 fl oz) ·
$2.50
· Available mid-February.
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.
Badoit · Badoit water, plastic bottle · 50cl (16.9 fl oz) ·
$2.90
· Available mid-February.
St Yorre bubbles up from the depths of the Auvergne, in the Massif Central, outside the town of Vichy. Naturally carbonated, it is the most mineral-y of French bottled waters. Rich in bicarbonates, it is reputed to aid in digestion.
Vichy · Vichy St Yorre · 1.25l (42.3 fl oz) ·
$5.30
· To order
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.
Carte Noire · Coffee · 250g (8.8 oz) ·
$8.90
· To order
Sixty percent chicory and forty percent coffee, this instant drink promises to "make you a morning person" (devenir du matin).
Nestlé · Ricoré · 100g (3.5 oz) ·
$8.60
· Available mid-February.
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.
Provence Epices · Verveine · 50g (1.76 oz) ·
$6.20
· To order
With a less pronounced flavor than regular thyme, serpolet (thymus serpyllum), or wild thyme, works well in chicken and white meat dishes. In Provençal recipes, it goes by the name of farigoule or farigoulette. But we include it in this section because it, like regular thyme, can also be used as a tisane; it is reputed to help in digestion.
Provence Epices · Serpolet (wild thyme) · 100g (3.5 oz) ·
$4.20
· To order
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 meats mass-market treat. He produced chocolate bars and hot chocolate mix, and sponsored an advertising campaign, whose images remain familiar today.
Poulain · Grand Arôme, chocolate breakfast mix · 500g (17.6 oz) ·
$8.60
· To order
This popular children's breakfast drink combines sugar, chocolate, three grains (wheat flour, barley flour, and malted wheat flour), banana, and honey. Its history is a case study in marketing. In 1909, while traveling in Nicaragua, banker and journalist turned adventurer Pierre Lardet discovered a drink based on banana flour, crushed grains, cocoa, and sugar. Upon his return to France, he recreated this miracle drink with the help of a pharmacist friend. He began selling the product in 1912, emphasizing its supposed health benefits, and trademarked the recipe in 1914. The first tins featured the image of a smiling Antillaise. In 1915, a new image appeared, that of a Senegalese sharpshooter, a figure much on the minds of the French as tens of thousands of Senegalese fought in the trenches of WWI. His red and blue uniform provided a striking contrast to the yellow background, the yellow evoking the still-exotic banana. Never one to miss a PR opportunity, Lardet shipped 14 wagons of Banania to the troops on the front lines to give them "force et vigeur." Company legend has it that the trademark slogan "y'a bon," pidgin French for "it's good," came about when an injured Senegalese infantryman, hired to work in the Banania factory, pronounced his opinion on the drink. During WWII the factory, being in occupied France, was closed; it reopened near Clermont Ferrand, using a modified recipe because of wartime shortages. And the marketing went on, rife with dark wartime humor: "DCA: Défense contre l'anémie" (defense against anemia, a twofold pun, playing on the acronym for defense contre avions, antiaircraft guns, as well as the phrase "défense contre l'ennemi"); "Après l'alerte, c'est le réconfort" (after the bomb alert, the comfort), "Tous les matins, je réquisitionne mon Banania" (every morning I requisition my Banania). In the years since WWII, the company has been sold and resold, and the advertising character became more and more stylized, until 1987, when the slogan was retired and the image replaced by more abstract drawings, first of a smiling sun, then of a small boy. In 1999, probably thinking to capitalize on nostalgia, the company resurrected a stylized reprensentation of the Senegalese that had first appeared in 1959; in 2003 new owner Nutrial brought back the "y 'a bon" slogan. The strategy backfired. A group of Antillese, Guyanese, and Reunionese took the company to court, arguing that the image and slogan were racist and insulting. A compromise was reached in 2006 whereby the image was kept and the slogan dropped.
Banania · Chocolate breakfast mix · 400g (14.1 oz) ·
$8.00
· Available mid-February.
See Chocolates for pure cocoa powder.
Home | Products | Order Form | Shipping | Info | FAQ | Contact us. | Privacy | Links | Wholesale | What's New