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French Classics

Fish Soup / Soupe de Poissons

Fish Soup Like bouillabaisse, Perard fish soup has humble origins. During World War II, Serge Perard made fish soups from unwanted scraps left at the end of the market in the fishmongers hall of Boulogne sur Mer, the leading fishing port of France. Over the years, he perfected his recipe. In 1963, Perard noticed that there was no fish restaurant in nearby Le Touquet, itself a considerable fishing port, so he opened Restaurant Perard and placed at the top of the menu his fish soup from the war years, improving it with ingredients, like saffron, that were unaviailable during the war. So popular was his soup that customers wanted to take it home. By 1964 Perard had opened a small factory to produce the soup. In 2001 the Restaurant Perard was sold, but the fabrication of the soup continued and diversified. In 2010, the fish soup became the first in France to receive the coveted "Label Rouge," the red label bestowed on products of superior quality. The soup contains a minimum of 40% fish, including at least five different varieties fished in the North Atlantic waters off Boulogne.

10% OFF Pérard · Fish soup · 446ml (15 fl oz) · $7.00 $6.30 · To order
Pérard · Fish soup · 850ml (29 fl oz) · $10.20 · To order

Crab Soup / Soupe de Crabe

Crab Soup Crab from the northeastern Atlantic comprises 26% of this soup, enriched by fish (10%) from local waters and seasoned with a blend of garlic, anis, star anis, fennel, pepper, and thyme.

Pérard · Crab soup · 850ml (29 fl oz) · $11.80 · To order

Lobster Soup / Soupe de Homard

Lobster Soup This rich soup is made with 26% lobster meat and 10% fish, all taken from the Atlantic waters around Boulogne-sur-Mer, seasoned with just the right mix of garlic, anis, star anis, fennel, pepper, and thyme.

Pérard · Lobster soup · 850ml (29 fl oz) · $12.50 · To order

Salicornes Soup / Soupe de Salicornes

Lobster Soup This salicorne soup contains 22% salicornes. It contains no preservatives, aromas, or artificial colorings. In taste, it resembles an extra-flavorful spinach soup.

20% OFF Pérard · Salicorne soup · 850ml (29 fl oz) · Best by 08/30/18 · $12.80 $10.24 · To order

Salicorns /Salicornes

Salicornes Salicornes are a succulent plant that grows in salt marshes. "Not quite a vegetable but not quite a seaweed," as Clotilde of Chocolate & Zucchini so aptly puts it, salicornes (marsh samphire or glasswort) are harvested, by hand, at low tide in summer time, and the tender long tendrils are used raw in salads or cooked. These salicornes are pickled, and like cornichons they are used as an accompaniment to any platter that needs a little zing.

30% OFF Pérard · Salicornes · 446ml (15 fl oz) · Best by 11/30/14 · $7.40 $5.18 · To order

Duck Confit / Confit de Canard

Rougié Duck Confit A specialty of Gascony, confit is a time-honored method of preserving meat by salting it and cooking it slowly in its own fat. The cooked meat is then packed into a crock or pot and covered with its cooking fat, which acts as a seal and preservative. The beauty of this duck confit from Rougié is that all the hard work is done for you. All you have to do is to heat it and enjoy! 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) · $46.00 · To order

Rougié Pâté, Rillettes, and Terrine

Duck and Pork Pâté with Orange Périgord Terrine
Duck Rillettes
A trio of excellent duck and pork spreads. The pâté is made with pork, duck, and orange. The terrine is made with 20 percent duck foie gras, as well as pork, duck meat, and duck liver, flavored with port wine. The duck rillettes are notably lean compared to other rillettes. All pâtés and terrines should be serve chilled. Accompany with toast and cornichons or pickled onions. All three spreads are produced by Rougié in Canada.
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) · $5.30 · To order
Rougié · Périgord duck rillettes · 80g (2.8 oz) · $6.80 · To order
Rougié · Périgord terrine · 80g (2.8 oz) · $8.00 · To order

Duck Liver Mousse / Mousse de Foie de Canard

Rougié Duck Liver Mousse Rougié Duck Liver Mousse with Truffles Made with duck foie gras, these mousses provide an elegant yet economical alternative to pure foie gras. Serve chilled.

Rougié · Duck foie gras mousse (50% foie gras) · 320g (11.2 oz) · $28.00 · To order
Rougié · Duck foie gras mousse (50% foie gras) with 2% truffles · 320g (11.2 oz) · $32.50 · To order


Cassoulet 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 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) · $44.50 · To order

Duck Foie Gras / Foie Gras de Canard

Duck Foie Gras A specialty of Gascony, foie gras is one of the world's great gastronomic delicacies. This fully cooked foie gras has a wonderfully rich flavor and silky smooth texture. To serve, chill for 24 hours, remove from refrigerator, and let stand for 30 minutes. Serve atop toast points or French bread; slicing the foie gras rather than spreading will preserve its unique texture.

50% OFF Elevages Périgord · Bloc of Canadian duck foie gras · 130g (4.6 oz) · Best by 05/11/14 · $25.50 $12.75 · To order
Elevages Périgord · Bloc of Canadian duck foie gras · 310g (11 oz) · $43.00 · To order

Elevages Périgord Pate and Rillettes

Duck Rillettes
Périgord Pâté with Duck Foie Gras

The Périgord pâté contains pork, pork liver, duck foie gras, duck meat and duck fat. The duck rillettes are made with duck, duck fat, and duck foie gras. The Elevages Périgord rillettes are produced in Canada. Serve chilled.

Elevages Périgord · Périgord pâté · 88g (3.1 oz) · $9.50 · To order
Elevages Périgord · Duck rillettes · 88g (3.1 oz) · $9.50 · To order

Hénaff Pâtés/Pâtés et Rillettes Hénaff

Hénaff Pâté Pork Rillettes
Hénaff Countryside Pâté Hénaff Liver Pâté
The blue tin is unmistakable. The famous Pâté Hénaff is a traditional food stuff in Brittany and beyond; the recipe dates back 100 years. It is made of pork (96%), spices, and a certain "je ne sais quoi," whose secret is jealously guarded by the Hénaff family. Hénaff uses fresh meat reared in the neighborhood and includes the best morsels of pork, like the hams and fillets, to produce a pâté with an exceptionally fine texture and unfogettable taste. It's aged six weeks before selling. Other pork spreads from Hénaff include pork rillettes, which are are made with choice morsels of fresh pork; they contain no coloring, preservatives, or additives. 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).

Hénaff · Hénaff pâté · 153g (5.4 oz) · $6.40 · To order
Hénaff · Countryside pâté · 130g (4.5 oz) · $3.80 · To order
Hénaff · Liver pâté · 130g (4.5 oz) · $3.80 · To order
Hénaff · Pork rillettes · 127g (4.5 oz) · $5.60 · To order

French Sauerkraut / Choucroute

ChoucrouteChoucroute Choucroute is most closely associated with Alsace, but it is a staple of brasseries, especially in Paris, where an order of choucroute will conjure a heaping platter of sauerkraut topped with a variety of sausages and various cuts of pork, with boiled potatoes on the side. Delicately seasoned, cooked with wine, its bitterness tamed by the addition of smoked bacon pieces and goose fat, the French version of sauerkraut has little in common with its American cousin. If you've been longing to make your own authentic choucroute platter, try one of these sauerkrauts from Andre Laurent; simply add whatever sausages and meats you find handy (choucroute is nothing if not accommodating and versatile.) The choucroute in the tin is cooked with 2% lardons (smoked bacon pieces) and champagne (0.5%); the choucroute in the glass jar is made with the tender heart of the cabbage (coeur de chou), and seasoned with onions, duck fat (1%), lardons (1%), champagne, garlic, thyme, cumin, juniper berries, and pepper.

André Laurent · Sauerkraut, can · 810g (28.6 oz) · $6.60 · Available Date Unknown.
André Laurent · Sauerkraut, heart of cabbage, jar · 600g (21.2 oz) · $7.60 · Available Date Unknown.

Snails / Escargots

Burgundy Snails 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) · $9.30 · To order
Escal · Burgundy snails, extra large, 3 dozen · 250g (8.8 oz) · $17.00 · To order
Dutruy · Burgundy snails, extra large, 6 dozen · 500g (17.6 oz) · $32.00 · To order

Salt Cod Purée / Brandade de Morue

Salt Cod Brandade 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) · $9.40 · To order

Sardines and Sardines Fillets / Sardines et Filets de Sardines

Sardines Sardine Fillets in Olive Oil
Sardine Fillets in Olive Oil and Lemon Sardine Fillets in Mustard Sauce
Sardine Fillets in Olive Oil and Lemon
From Dournanez in Brittany comes this wonderful assortment of sardines. The best-seller is the beautiful red tin of whole sardines in extra virgin olive oil (with bones and skin): "perfect-fresh smelling, mild tasting [and] firm" according to the Sardine Society, "Exactly the type of tin one brings on a proselytizing mission to convert the Sardine-averse." Or you can try one of three sardine fillets: in extra virgin olive oil, in extra virgin olive oil and lemon, or in sunflower oil with smoke flavoring. The sardines de garde are vintage sardines, aged for 12 months in high-quality olive oil. All in all, is there a tastier way to get your Omega-3s?

10% OFF Connétable · Whole sardines in olive oil · 115g (4.1 oz) · Best by 07/31/17 · $5.80 $5.22 · To order
Connétable · Sardines de garde in olive oil · 115g (4.1 oz) · $8.30 · To order
Connétable · Sardine fillets in olive oil · 100g (3.5 oz) · $5.20 · To order
Connétable · Sardine fillets with olive oil & lemon · 100g (3.5 oz) · $5.20 · To order
10% OFF Connétable · Sardine fillets smoked flavor · 100g (3.5 oz) · Best by 09/30/17 · $5.20 $4.68 · To order

Tuna / Thon Germon

Tuna 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.

10% OFF Connétable · White tuna in olive oil · 80g (2.8 oz) · Best by 09/30/17 · $5.60 $5.04 · To order

Smoked Cod Liver / Foie de Morue Fumé

Smoked Cod Liver 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.)

10% OFF Officer · Smoked cod liver · 120g (4.23 oz) · Best by 12/31/17 · $3.70 $3.33 · To order

Smoked Herring Fillets / Filets de Harengs Fumés

Smoked Herring Fillets 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) · $3.75 · To order

Black Winter Truffle Pieces / Morceaux de Truffes Noires d'Hiver

Black Winter Truffle Pieces 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.

Pébeyre · Truffle pieces, jar · 12.5g (0.44 oz) · $56.00 · To order

Olives, Tapenades, and Cornichons

Nyons Olives AOC

Nyons Olives The Tanche olive is unique to southern part of the Drôme, and "Nyons" is the name given to the Tanche olives grown in and around the charming town of Nyons. Distinguished by their large pits, sweet meaty flavor, and lack of bitterness, Nyons olives are special enough to have earned their own AOC, or Appellation d'Origine Contrôlée (the French system for designating and controlling the geography and quality of wines and other products). The skin of Nyons olives is finely wrinkled, because they are harvested in December, after the ripe olives have begun to shrivel a bit with the cold. You can eat them straight from the jar or use them to make a tapenade, an olive purée, or a variety of hot dishes, like Patricia Wells's pintade de la Drôme aux olives de Nyons (Bistro Cooking, p. 183).

20% OFF Nyonsolive · Black Nyons olives AOC · 230g (8.1 oz) · Best by 05/30/15 · $8.80 $7.04 · To order

Brunel Olives

Green Picholine Olives Lucques Olives
Black Picholine Olives
The olive has been a mainstay of Provençal cuisine for centuries. Perhaps the most famous of French olives, the picholine is medium-green with a shiny skin and firm flesh. Cultivated in the South of France, in Provence and Languedoc, these crispy olives have a "green" taste with a hint of pistachios. 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. 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 · Green Picholine olives · 200g (7 oz) · $5.90 · To order
Brunel · Black Picholine olives · 200g (7 oz) · $5.80 · Available Date Unknown.
Brunel · Lucques olives · 200g (7 oz) · $6.90 · To order

Barral Olives

Green Picholine Olives Nicoise Olives Green Picholine Olives
Black Olives with Provençal Herbs Lucques Olives
This preparation is typical of one found on markets throughout Provence. The mix contains green Beldi olives, which are scored to allow them to fully absorb the flavors of the hot peppers and pickled vegetables with which they are steeping. 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. These small olives come from one of the biggest olive trees, the cailletier, the most common species in the Alpes Maritimes region around Nice. Harvested when ripe, the olives, also known as cailletiers, are soaked for five to six months in water and sea salt in an all-natural debittering process. These purple-black pearls are an essential ingredient of salades Niçoises, pissaladières, and other regional favorites. These black olives are harvested when ripe and dry-cured. After the aging process that removes their natural bitterness is complete, they are mixed with olive oil and tossed with Provence herbs for the perfect apéritif olive: fruity, salty, and aromatic, all at once.

Barral · Green Picholine olives · 200g (7 oz) · $6.60 · To order
Barral · Black Niçoise olives · 230g (8.1 oz) · $9.50 · To order
Barral · Lucques olives · 200g (7 oz) · $8.20 · To order
30% OFF Barral · Spicy Provençal olive mix · 200g (7 oz) · Best by 12/31/15 · $5 $3.50 · To order
Barral · Black olives with Provence herbs · 200g (7 oz) · $5.00 · To order

Black Tapenade with Nyons Olives AOC / Tapenade Noire aux Olives de Nyons AOC

Black Tapenade with Nyons Olives AOC 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.

20% OFF Nyonsolive · Black tapenade with Nyons olives AOC · 90g (3.2 oz) · Best by 10/21/14 · $9.50 $7.60 · To order

Black Olive Spread / Tapenade Noire

Casabel Black Tapenade This black tapenade is made from black olives with capers, olive oil, anchovy paste, salt, and herbs.

Casabel · Black tapenade · 100g (3.5 oz) · $5.00 · To order

Green Olive Spread / Tapenade Verte

Casabel Green Tapenade 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.

Casabel · Green tapenade · 100g (3.5 oz) · $5.00 · Available Date Unknown.

Anchovy Paste with Nyons Olives / Anchoïade aux Olives de Nyons AOC

Anchoiade Think of this traditional Provençal spread as an inversion of tapenade. Here the anchovies are the dominant flavor, nicely complemented by Nyons olives, capers, and herbes de Provence. Spread it atop bread, or use as a dip with raw vegetables.

Vignolis · Anchoïade with Nyons olives AOC · 90g (3.2 oz) · $11.00 · To order


Cornichons Cornichons Crisp and tart, cornichons are the perfect accompaniment to cold meats, rich pâtés, and smoked meat and fish. Pickled while small and still slightly immature, cornichons come from a variety of gherkin that has a thin skin, tiny seeds, and small seed cavities.

Brunel · Cornichons · 190g (6.7 oz) · $5.70 · To order
Vilux · Cornichons · 190g (6.7 oz) · $5.00 · To order

White Onions in Vinegar

Cornichons An essential garnish for any charcuterie platter or to accompany a raclette.

Vilux · White onions in vinegar · 190g (6.7 oz) · $4.20 · To order

Capers / Câpres

Capers Capers, along with olives and onions, are an essential ingredient of southern French cooking. The caprier bush was introduced into the region by the Greeks and Phoenicians and cultivated for centuries throughout the South; capers are the bush's tart flowers, which are preserved in brine or salt and used to enliven certain meat and fish dishes (anything a la grenobloise) and sauces (the spicy ravigote, mayonnaise-based gribiche, and classic remoulade); they are also an essential ingredient in steak tartare.

Vilux · Capers · 60g (2.1 oz) · $4.00 · To order

Chestnuts, Beans, Grains, and Mushrooms

Whole Cooked Chestnuts

Whole Roasted Chestnuts Chauds les marrons, chauds! A sure sign of winter's approach, this street vendor's cry invites you to warm up with a cone of roasted chestnuts. Popping open a jar is not quite as romantic, but at least you won't burn your fingertips. You can eat these whole 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) · $7.30 · To order
Concept Fruits · Whole roasted chestnuts, jar · 420g (14.8 oz) · $11.20 · To order

Whole Chestnuts, Vacuum Packed or in Water /Marrons Entiers, Sous Vide ou à l'Eau

Two other options for chestnuts, vacuum packed or in water. The chestnuts in water are fragile because moist, so they are best used in soups, stuffings, or other dishes where they don't need to retain their shape. Whole Chestnuts in WaterWhole Roasted Chestnuts

Clément Faugier · Whole chestnuts, vacuum-packed, can · 240g (8.5 oz) · $8.80 · To order
Clément Faugier · Whole chestnuts in water · 283g (10 oz) · $8.50 · To order

Chestnut Purée / Purée de Marrons

Clément Faugier Chestnut Purée 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) · $6.60 · To order

Tarbais Beans, Red Label / Haricots Tarbais, Label Rouge

Haricots Tarbais, Tarbais beans 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.

10% OFF Coopérative Pyrénéenne · Tarbais beans, dry · 500g (17.6 oz) · Best by 12/31/15 · $19.00 $17.10 · To order
Coopérative Pyrénéenne · Tarbais beans, dry · 5kg (11 lb) · $150.00 · To order

Mogettes de Vendée / White Mogette Beans from the Vendée Region

Cavac Mogettes from the Vendée 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) · $7.00 · To order

Coco Beans / Haricots Cocos

Sabarot Cocos These dainty pea-sized white beans may be used in stews or cassoulets; they are also superb with lamb, sausages, gésiers, or duck confit.

Sabarot · Haricots Cocos · 500g (17.6 oz) · $4.80 · To order

Le Puy Lentils / Lentilles du Puy

Sabarot Le Puy Lentils "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.

Sabarot · Le Puy lentils · 500g (17.6 oz) · $12.00 · To order

Green Lentils / Lentilles Vertes

Sabarot Green Lentils Use these green lentils to prepare a salade de lentilles chaude or a hearty lentil soup.

Sabarot · Green lentils · 500g (17.6 oz) · $6.10 · To order

Red Rice from Camargue / Riz Rouge de Camargue

Red Rice from Camargue 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.

10% OFF Benoit · Red rice from Camargue · 500g (17.6 oz) · $6.00 $5.40 · To order

Black Rice from Camargue / Riz Noir de Camargue

Black Rice from Camargue 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.

10% OFF Benoit · Black rice from Camargue · 500g (17.6 oz) · $6.80 $6.12 · To order

Mashed Potato Mix / Mousline

Mousline This quick and easy mashed potato mix, made with French potatoes, provides a helpful shortcut when making classic dishes like hachi parmentier.

Maggi · Mousline mashed potato mix · 125g (4.4 oz) · $2.80 · To order

Crozets Buckwheat Pasta /Crozets

Crozets 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) · $9.20 · To order


Polenta This cornmeal porridge is a traditional basic dish in Savoy, the Alpine region of southeastern France, which was part of Italy until 1860, when, along with Nice, it was reattached to France following a popular referendum. The Savoyards were less quick to renounce their culinary heritage than their political ties, and until this day polenta has remained a mainstay of Savoyard cuisine. You can mix the polenta with butter and cheese; cut cooled polenta into squares and sauté it; or serve it with stews or meats with sauces.

Alpina Savoie · Polenta · 500g (17.6 oz) · $5.40 · Available end of March.

Panzani Pasta /Pâtes Panzani

"Des pâtes, des pâtes...Oui, mais des Panzani." Panzani pastas, and the ads for these pastas, are so much a part of French life that the great French semiotician Roland Barthes dedicated an essay to deconstructing one of the company's advertisements in "Rhetoric of the Image." Panzani Spaghetti Panzani Torti Panzani Tagliatelle

Panzani · Spaghetti · 500g (17.6 oz) · $3.60 · To order
Panzani · Tagliatelle · 500g (17.6 oz) · $6.70 · To order
Panzani · Torti · 500g (17.6 oz) · $3.90 · To order

Rivoire and Carret Pasta /Pâtes Rivoire et Carret

Rivoire et Carret Noodles Rivoire et Carret Coquillettes
Rivoire et Carret Noodles Rivoire et Carret Coquillettes
Rivoire et Carret Spaghetti
A selection of pastas from another well-known name; Rivoire et Carret was founded in Lyon in 1860.

30% OFF Rivoire & Carret · Spaghetti · 250g (8.8 oz) · Best by 12/31/14 · $3.50 $2.45 · To order
Rivoire & Carret · Coquillettes (Elbow pasta) · 250g (8.8 oz) · $4.20 · To order
Rivoire & Carret · Noodles · 250g (8.8 oz) · $4.20 · To order
Rivoire & Carret · Vermicelles · 250g (8.8 oz) · $2.70 · To order
50% OFF Rivoire & Carret · Soup pasta · 250g (8.8 oz) · Best by 12/31/14 · $2.70 $1.35 · To order


Couscous 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) · $4.90 · To order

Crackers, Toasted Bread, and Biscuits Apéritifs

Savoury Provençal Crackers /Croquets de Provence

These small, crispy, finely cut biscuits are flavored with the best ingredients Provence has to offer: olives from Nyons, pistou, tomatoes and espelette pepper, or goat cheese. Studded with with slivers of almonds, these crackers are fabulous in apéritif with a glass of wine, but you can also use them in salads.

Biscuiterie de Provence · Croquets w/ Nyons olives · 75g (2.7 oz) · $6.00 · To order
Biscuiterie de Provence · Croquets w/ tomatoes & Espelette pepper · 75g (2.7 oz) · $6.00 · To order
Biscuiterie de Provence · Croquets w/ pistou · 75g (2.7 oz) · $6.00 · To order
15% OFF Biscuiterie de Provence · Croquets w/ goat cheese · 75g (2.7 oz) · Best by 08/20/14 · $6.00 $5.10 · To order

Toasted Bread / Pain Grillé

Pain Grillé 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.

Chabrior · Pain grillé · 500g (17.6 oz) · $8.00 · To order

Thin Toasted Bread / Ficelles

Ficelles Ficelles Ficelles These long thin toasted breads come in three flavors: plain, with sesame and poppy seeds, and sourdough.

10% OFF Brioche Pasquier · Ficelles viennoises · 200g (7 oz) · Best by 07/31/14 · $6.00 $5.40 · To order
50% OFF Brioche Pasquier · Ficelles w/ sesame & poppy seeds · 200g (7 oz) · Best by 04/30/14 · $6.00 $3.00 · To order
10% OFF Brioche Pasquier · Ficelles w/ sourdough · 200g (7 oz) · Best by 07/31/14 · $6.00 $5.40 · To order

Pain Grillé with Whole Wheat / Pain Grillé au Blé Complet

Tartines de pain toasté 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) · $5.80 · To order

Biscottes with Bran / Biscottes au son

Biscottes with bran 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).

40% OFF Brioche Pasquier · Biscottes with bran · 300g (10.6 oz) · Best by 05/31/14 · $5.80 $3.48 · To order

Mini Toasts

Pasquier Minitoasts What better way to enjoy your pâté, mousse, or tapenades than with these light and crispy mini-toasts?

Brioche Pasquier · Mini toasts · 80g (2.82 oz) · $2.20 · To order

Lu Crackers / Lu Cracottes

Lu Cracottes An alternative to crackers, both crispy and puffy.

Lu · Cracottes · 250g (8.8 oz) · $7.60 · Available mid-May.

Heudebert Biscottes

Heudebert Biscottes Another option for putting below your butter, cheese, or jam.

10% OFF Lu · Heudebert biscottes · 300g (10.6 oz) · Best by 06/30/14 · $5.40 $4.86 · To order

Curly peanut-flavored snack /Curly cacahuète

Curly cacahuete Great as a snack or à l'apéritif.

Curly · Curly cacahuète (peanut flavored snack) · 60g (2.1 oz) · $3.20 · To order


Chipsters Potato chips à la française.

Chipster biscuits sales 75g · $4.70 · To order

Belin Monaco

Belin Monaco These crisy little crackers are flavored with Emmenthal cheese and make an excellent choice to accompany an apéritif.

Belin · Monaco crackers · 100g (3.5 oz) · $5.00 · To order

Belin Grissini

Belin Grissini These crispy breadsticks are sprinkled with sesame and are excellent as a light snack.

40% OFF Belin · Grissini · 125g (4.4 oz) · Best by 06/30/14 · $5.80 $3.48 · To order

Cheesy Corn Puffs

Cheesy Corn Puffs Yes, the land that brought us lobster thermidor and blanquette de veau can also produce cheesy corn puffs.

Rochambeau · Cheesy corn puffs · 50g (1.8 oz) · $2.60 · To order

Oils, Vinegars, Mustards, and Sauces

Nyons Extra Virgin Olive Oil AOC

Nyons Extra Virgin Olive Oil 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.

15% OFF Nyonsolive · Nyons extra virgin olive oil AOC · 25cl (8.45 fl oz) · Best by 03/31/15 · $16.00 $13.60 · To order

Vallée des Baux-de-Provence Extra Virgin Olive Oil AOC

Vallée des Baux-de-Provence Extra Virgin Olive Oil AOCVallée des Baux-de-Provence Extra Virgin Olive Oil AOC 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) · $21.50 · To order
15% OFF Moulin St Michel · Vallée des Baux extra virgin olive oil AOC, la gourde · 50cl (16.9 fl oz) · Best by 02/28/15 · $32.20 $27.37 · To order

Barral Extra Virgin Olive Oil

Barral Extra Virgin Olive OilBarral Extra Virgin Olive Oil Made from ripe olives from the French and Italian Riviera, this olive oil has all the gentleness and finesse that characterize olives oils of the region.

Barral · Extra virgin olive oil · 50cl (16.9 fl oz) · $12.00 · To order
Barral · Extra virgin olive oil · 1l (33.8 fl oz) · $20.00 · To order

Black Winter Truffle Oil

Black Winter Truffle Oil 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) · $10.30 · To order

"Truffles, of course, are not a vegetable; they are a miracle." --André Simon, French gastronome

White Italian Truffle Oil

White Summer Truffle Oil 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) · $10.30 · To order

Porcini Oil

Porcini Oil

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) · $10.30 · Available Date Unknown.

Duck Fat / Graisse de Canard

Duck Fat Whether rendered straight from the duck or from this jar, duck fat is an indispensable ingredient for making the rich dishes of Southwest France, like cassoulet. And there's simply nothing in the world better on a cold damp winter night than potatoes cooked in duck fat. You can also use to give a special flavor to almost any dish. Duck fat is actually the healthiest of animal fats because it has far less saturated fats than butter or bacon fat and far more of the health-promoting mono- and polyunsaturated fats. (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) · $11.00 · To order

Yellow-Wine Vinegar / Vinaigre de Vin Jaune

Vinaigre de Vin Jaune Vin jaune (yellow wine) is a specialty of the Jura, the mountainous region between Burgundy and Switzerland, perhaps most famous for its Comté cheese. (It's also famous for La Vache Qui Rit, but that's another story.) Made from Savagnin grapes, vin jaune is aged for more than six years in barrels that are not topped off as the wine evaporates. Within the first two years, a layer of yeast forms on top of the wine. This layer, called the voile (veil), allows for controlled oxidation; it transforms the structure of the wine and gives the wine its characteristic taste of nuts and spices. (To this point the process is similar to that used to produce sherry, but unlike sherry, vin jaune is not fortified.) At the end of six years and three months, the wine that remains (about 62% of the original amount) is transferred to special 62cl bottles, called clavelins. (One of the reasons you can't find vin jaune in the U.S. is because these non-standard-sized bottles are not authorized.) Because the wine has been oxidized, there's no need to drink it within days of opening; instead, you can sip it over a long period and watch how it continues to evolve.
It is from this very special wine that the yellow-wine vinegar is made. The wine is aged at least two more years in oak barrels before final transformation into vinegar. The whole process takes about 10 years. The vinegar is yellow, slightly amber in color, with touches of green and gold; its scent contains notes of walnuts and curry. It makes an excellent accompaniment to dishes of the Jura: chicken with vinegar or salad with walnuts and Comté cheese. You can use it to deglaze dishes like frogs legs, langoustines, shrimp, and grilled fish. It is also amazing with sushis and sashimis.

10% OFF Philippe Gonet · Yellow-wine vinegar · 25 cl (8.45 fl oz) · $29.00 $26.10 · To order

"Balsamic" Yellow-Wine Vinegar / Vinaigre Balsamique de Vin Jaune

Jurabalsam 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.

10% OFF Philippe Gonet · Balsamic yellow-wine vinegar · 25 cl (8.45 fl oz) · $85.00 $76.50 · To order

Banyuls Vinegar / Vinaigre de Banyuls

Banyuls Wine Vinegar 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.

10% OFF Cave de l'Abbé Rous · Banyuls wine vinegar · 25 cl (8.45 fl oz) · $11.40 $10.26 · To order
Cave de l'Abbé Rous · Banyuls wine vinegar · 50 cl (16.9 fl oz) · $16.30 · To order

Champagne Vinegar / Vinaigre de Champagne

Champagne Vinegar Light and bright, this vinegar is a lovely choice for vinaigrettes.

La Marne · Champagne vinegar · 75cl (25.4 fl oz) · $11.00 · To order

Verjuice / Verjus

Verjuice An unusual and versatile alternative to vinegar, verjuice--or verjus--is the golden juice of unripened green grapes. Delicate, sweet-tart, and clear, verjuice was very popular in the Middle Ages until it was eclipsed by the lemon, which was brought back to France from the Crusades. Because it shares the same acid base as wine, verjuice will not distort the essence of wine, the way a vinegar-based dressing may. Like lemon juice, verjuice heightens the flavors of soups and sauces, makes an excellent marinade, and may be used for cooking or deglazing. It's soft and flavorful enough to use all by itself as a salad dressing. In summer, mixed with water or straight, it makes a refreshing and unusual beverage with much less sugar than other fruit juices. Refrigerate after opening.

10% OFF Domaine du Siorac · Verjus · 33cl (11.2 fl oz) · $9.40 $8.46 · To order
Domaine du Siorac · Verjus · 75cl (25.4 fl oz) · $14.60 · To order

Melfor Alsatian Vinegar

Melfor Alsatian vinegar Melfor Alsatian vinegar with Lemon and Basil 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.

Melfor · Vinegar original, glass bottle · 50cl (16.9 fl oz) · $6.20 · To order
10% OFF Melfor · Vinegar lemon-basil, glass bottle · 50cl (16.9 fl oz) · Best by 01/01/15 · $6.20 $5.58 · To order

Amora Red Wine Vinegar / Amora Vinaigre de Vin Rouge

Amora Red Wine Vinegar This intensely flavored vinegar from Amora is made from specially selected wines and aged in oak barrels for at least two months. It makes a perfect complement to Amora mustard in a vinaigrette.

Amora · Red wine vinegar · 25cl (8.45 fl oz) · $4.00 · To order

Wine Vinegars

Vilux White Wine VinegarVilux Champagne Vinegar
Vilux Sherry VinegarVilux Cognac Vinegar
Each of these wine vinegars will give a slightly different character to your marinades, stews, sauces, and vinaigrettes. The milder vinegars go best with more delicate dishes, like salads, which stronger ones are best for deglazing pans, marinating meats, and adding tang to sauces. White wine vinegar is good for light-colored butter-based sauces and citrus vinaigrettes as it won't discolor the other ingredients. Light and sprightly like the bubbly that is its source, champagne vinegar brightens delicate dishes and sauces. Like balsamic vinegar, sherry vinegar is deep, dark, and intense. Rich in umami, it is good for deglazing and for sauces that accompany rich meats. Cognac vinegar gives an elegant twist to any recipe calling for a fine red wine vinegar.

Vilux · Red wine vinegar · 50cl (16.9 fl oz) · $5.40 · To order
Vilux · White wine vinegar · 50cl (16.9 fl oz) · $5.40 · To order
Vilux · Champagne vinegar · 50cl (16.9 fl oz) · $6.50 · To order
Vilux · Cognac vinegar · 50cl (16.9 fl oz) · $8.60 · To order
20% OFF Vilux · Sherry vinegar · 50cl (16.9 fl oz) · Best by 09/30/15 · $7.6 $6.08 · To order

Flavored Vinegars

Vilux Tarragon Vinegar Vilux Shallot Vinegar One of the four fines herbes, tarragon is a mainstay of French cooking. The tarragon vinegar, which contains sprigs of the herb, retains its tang as well, and is particularly well suited to sauces accompanying chicken, fish, tomato, and egg dishes. It can also be used to boost a Béarnaise sauce. Terrific in a vinaigrette, the shallot vinegar can also be used in as the basis for a mignonette sauce to accompany oysters or in other sauces for seafood. And the raspberry-flavored red wine vinegar makes a great vinaigrette (particularly when mixed with walnut oil) and a wonderful marinade for poultry.

Vilux · Tarragon vinegar · 50cl (16.9 fl oz) · $6.00 · To order
Vilux · Shallot vinegar · 50cl (16.9 fl oz) · $8.40 · Available mid-May.
Vilux · Raspberry vinegar · 50cl (16.9 fl oz) · $7.00 · To order

Apple Cider Vinegar

Vilux Apple Cider Vinegar Apple cider vinegar is touted for its health benefits, but its taste benefits should not be overlooked. It's good in simple salad dressings as well as in dishes like Patricia Wells's turbot in cider vinegar sauce (Bistro Cooking).

Vilux · Apple cider vinegar · 50cl (16.9 fl oz) · $6.00 · To order

Pommery Vinegars

Pommery Red Wine Vinegar Pommery Sherry Vinegar Pommery Raspberry Vinegar

Pommery · Red wine vinegar in crock · 50cl (16.9 fl oz) · $12.80 · To order
Pommery · Sherry vinegar in crock · 50cl (16.9 fl oz) · $13.50 · To order
Pommery · Raspberry vinegar in crock · 50cl (16.9 fl oz) · $13.00 · To order

Pommery Mustard from Meaux / Moutarde de Meaux Pommery

Pommery Mustard from Meaux 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, plastic cap · 500g (17.6 oz) · $15.70 · To order
Pommery · Mustard from Meaux · 250g (8.8 oz) · $13.60 · To order
Pommery · Mustard from Meaux · 100g (3.5 oz) · $7.80 · To order

Royal Mustard with Cognac / Moutarde Royale au Cognac

Pommery Royal Mustard with Cognac 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) · $16.00 · To order

Green Peppercorn Mustard / Moutarde au Poivre Vert

Pommery Green Peppercorn Mustard 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) · $13.60 · To order

Gingerbread Mustard / Moutarde au Pain d'Epices

Pommery Gingerbread Mustard 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) · $13.60 · To order

Firemen's Mustard / Moutarde des Pompiers

Pommery Firemen's Mustard 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) · $13.60 · To order

Lions Mustard / Moutarde du Lion

Pommery Lions Mustard The Lion's mustard is a Dijon made the traditional way.

Pommery · Lion's mustard · 250g (8.8 oz) · $13.20 · To order
10% OFF Pommery · Dijon mustard · 100g (3.5 oz) · Best by 04/30/15 · $7.80 $7.02 · To order

Honey Mustard / Moutarde au Miel

Pommery Honey Mustard This whole-grain mustard seasoned with honey works equally well spread on sandwiches or as the base for a marinade or glaze.

10% OFF Pommery · Honey mustard · 250g (8.8 oz) · $14.50 $13.05 · To order

Mustard with Herbs / Moutarde aux Fines Herbes

Mustard with Herbs A mustard delicately seasoned with chives, tarragon, and parsley.

10% OFF Pommery · Mustard w/ fine herbs · 100g (3.5 oz) · Best by 01/03/15 · $8.00 $7.20 · To order

Mustard with Espelette Pepper / Moutarde au Piment d'Espelette

Mustard with Espelette Pepper Winner of the gold prize in the 2013 International Mustard Competition in the hot pepper category, this mustard is "complex, with a long finish and rich satisfying texture," according to the judges.

10% OFF Pommery · Mustard w/ Espelette pepper · 100g (3.5 oz) · Best by 04/30/15 · $8.50 $7.65 · To order

Cranberry Mustard / Moutarde aux Canneberges

Pommery Cranberry Mustard An old-world mustard, with a dash of the new world, in the form of cranberries.

10% OFF Pommery · Mustard w/ cranberries · 100g (3.5 oz) · Best by 04/30/14 · $8.50 $7.65 · To order

Fig Mustard / Moutarde aux Figues

Pommery Fig Mustard A wonderful melding of savory and sweet, this mustard contains 16% figs.

10% OFF Pommery · Mustard w/ figs · 100g (3.5 oz) · Best by 04/30/15 · $8.00 $7.20 · To order

Amora Mustard / Moutarde Amora

Amora Mustard 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
Amora · Mustard extra strong · 440g (15.5 oz) · $6.40 · To order

Amora Mayonnaise de Dijon / Amora Dijon Mayonnaise

Amora Mayonnaise 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) · $4.50 · To order

Savora Condiment / Savora Condiment

Amora Savora Condiment Dating back to 1899, Savora is a condiment made with 11 spices and herbs, including mustard seeds, cinnamon, Cayenne pepper, nutmeg, curcumin, cloves, celery, garlic, tarragon, malt vinegar, and thousand-flower honey. Use it to accompany cold meats, fish, and vegetables.

Amora · Savora condiment · 385g (13.6 oz) · $9.40 · To order

Amora Vinaigrette

Amora Vinaigrette A refreshingly tart vinaigrette, good on all summer salads, but especially good on coleslaw. This is Amora's Vinaigrette Nature Légère, without preservatives or colorings.

Amora · Vinaigrette · 45cl (15.2 fl oz) · $7.00 · To order

Bénédicta Aioli Sauce / Bénédicta Sauce Aïoli

Bénédicta Aioli Sauce 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 · Aïoli sauce · 240g (8.5 oz) · $4.50 · To order

Bénédicta Béarnaise Sauce / Bénédicta Sauce Béarnaise

Bénédicta Béarnaise Sauce 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.

40% OFF Bénédicta · Béarnaise sauce · 240g (8.5 oz) · Best by 05/28/14 · $4.50 $2.70 · To order

Bénédicta Burgundy Sauce / Bénédicta Sauce Bourguignonne

Bénédicta Burgundy Sauce This delicate sauce is perfumed with a fondant of tomato sauce and Burgundy wine.

Bénédicta · Burgundy sauce · 259g (8.8 oz) · $4.50 · To order

Bénédicta Peppercorn Sauce / Bénédicta Sauce au Poivre de Madagascar

Bénédicta Peppercorn Sauce 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) · $4.50 · To order

Bénédicta Mayonnaise / Mayonnaise Bénédicta

Bénédicta Peppercorn Sauce 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

Salts, Peppers, Herbs, Spices, and Harissa

Truffle Salt

Pebeyre Truffle SaltPebeyre Truffle Salt This mix of fine sea salt with pieces of truffles (5%) will add a heady scent to salads, omelettes, potatoes, sauces, meats, and fish.

Pébeyre · Truffle salt · 50g (1.8 oz) · $6.40 · To order
Pébeyre · Truffle salt · 200g (7 oz) · $14.00 · To order

Fleur de Sel de Camargue

Fleur de sel de Camargue 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) · $12.20 · To order
Le Saunier · Fleur de sel de Camargue · 1kg (2.2 Lb) · $43.00 · To order

Fleur de Sel de Guérande

Fleur de sel de Guérande Fleur de sel de Guérande
Fleur de sel de Guérande Fleur de sel de Guérande
This fleur de sel hails from the salt marshes of Guérande, on the south coast of Brittany. Its snowy white crystals are highly prized by chefs; some say it has a faint taste of violet. It is harvested in the traditional manner (by hand, with a rake, in the late afternoon, when the weather conditions are just right) and contain no additives.

Le Guérandais · Fleur de sel de Guérande, linen bag · 125g (4.4 oz) · $8.75 · To order
Le Guérandais · Fleur de sel de Guérande, box · 125g (4.4 oz) · $9.00 · To order
Le Guérandais · Fleur de sel de Guérande, sachet · 250g (8.8 oz) · $12.00 · To order
10% OFF Le Guérandais · Fleur de sel de Guérande, glass jar · 75g (2.6 oz) · Best by 12/31/17 · $8.75 $7.88 · To order

Fine Grey Sea Salt from Guérande / Sel Fin Marin Gris de Guérande

Fine Grey Sea Salt from Guérande 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) · $4.20 · To order
Le Guérandais · Fine grey sea salt from Guérande · 250g (8.8 oz) · $5.05 · To order

Coarse Grey Sea Salt from Guérande / Gros Sel Gris de Guérande

Coarse Grey Sea Salt from GuérandeCoarse Grey Sea Salt from GuérandeCoarse Grey Sea Salt from Guérande in Refillable Grinder From the same salt marshes, this coarse grey sea salt is the best choice for cooking.

Le Guérandais · Coarse grey sea salt from Guérande · 1kg (2.2 Lb) · $5.40 · To order
15% OFF Le Guérandais · Coarse grey sea salt from Guérande, linen bag · 750g (26.5 oz) · Best by 12/31/16 · $8.10 $6.89 · To order
Le Guérandais · Dry Coarse grey sea salt from Guérande in refillable grinder · 75g (2.6 oz) · $8.75 · To order

La Baleine Sea Salt

La Baleine Fine and Coarse Sea Salts 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) · $5.30 · To order
La Baleine · Coarse sea salt · 750g (26.5 oz) · $5.30 · To order

Provence Herbs / Herbes de Provence

Herbes de Provence No two mixtures of herbes de Provence are alike, but they all contain some combination of the aromatic herbs that perfume the Provençal countryside and are an essential component of Provençal cooking. This particular mix contains rosemary, thyme, basil, marjoram, and savory. Sprinkle it on grilled foods or use it to season tomato sauces, omelettes, stewed meats, soups, and marinades.

Provence Epices · Herbes de Provence · 100g (3.5 oz) · $2.60 · To order

Provence Thyme / Thym de Provence

Thyme 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

Four Spices / Quatre Epices

Thyme No two four-spice mixes are the same, but the mix is what gives many French dishes, from soups to charcuterie, their characteristic flavor. This mix is actually five spice, and contains finely ground cinnamon, ginger, nutmeg, cloves, and pepper.

Provence Epices · Quatre Epices · 100g (3.5 oz) · $5.90 · To order

Espelette Pepper / Piment d'Espelette

Espelette pepper 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) · $12.50 · To order
Biperduna · Espelette pepper, powder · 500g (17.6 oz) · $115.00 · To order

Green Peppercorns in Brine / Poivre Vert au Naturel

Moulin Green Peppercorns in Brine 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) · $7.70 · To order

Dea Harissa

Originally from Tunisia, this hot sauce made with vegetables and chiles seasoned with coriander, caraway, and garlic, is now produced in France, to meet the demand first among the French repatriated from Algeria and later among the many immigrants from northern Africa who have settled there. Unlike other hot sauces, harissa, due to the particular balance of flavors, must be mixed with a moist dish, typically couscous, for the full effect. Ingredients: vegetables, chillies, rape seed oil, modified starch, coriander, caraway, citric acid, and garlic.

Déa · Harissa, tube · 120g (4.2 oz) · $2.60 · To order
Déa · Harissa, can · 400g (14 oz) · $3.60 · To order

Harissa Cap Bon

Harissa Cap Bon This harissa, produced in Tunisia, contains 86% red peppers, and is simply but effectively seasoned with coriander, carraway, garlic, and salt.

15% OFF Tucal · Harissa du Cap Bon, can · 380g (13.4 oz) · Best by 09/11/15 · $3.50 $2.98 · To order

Rabelais Spices / Epices Rabelais

Épices Rabelais Unchanged since its creation in 1880, Epices Rabelais is a delicate blend of finely ground herbs and spices. It may be used to season meat and poultry dishes as well as pâtés, rillettes, and ready-made dishes.

Provence Epices · Epices Rabelais · 50g (1.76 oz) · $4.50 · To order

Rouille Spices / Epices Rouille

Épices Rouille 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) · $3.75 · To order

Cooking and Baking Aids

Crêpe Mix / Préparation pour Crêpes

Francine Crêpe Mix 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) · $9.00 · To order

Crêpe Mix with Buckwheat Flour / Préparation pour Crêpes aux Sarrasin

Francine Sarrasin Crêpe Mix 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.

Francine · Buckwheat crêpe mix · 440g (15.5 oz) · $10.00 · To order

Choux Mix / Préparation pour Pâte à Choux, Chouquettes, Gougères

Francine Pâte a Choux Mix 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) · $9.00 · To order

Waffle Mix / Préparation pour Gaufres

Francine Waffle Mix Fire up your waffle iron and use this mix to prepare your own waffles.

Francine · Waffle mix · 350g (12.4 oz) · $9.00 · To order

Pancake or Blini Mix / Préparation pour Pancakes ou Blini

Francine Blini Mix The difference between blini and crêpes is one of diameter and height. Blinis 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.

Francine · Pancake mix · 220g (7.8 oz) · $9.00 · To order

Wheat Flour / Farine de Blé

Wheat flour

Francine · Wheat flour · 1kg (2.2 Lb) · $4.70 · To order

Buckwheat Flour / Farine de Sarrasin

Buckwheat flour Make your own crêpes with this buckwheat flour from Treblec.

Treblec · Buckwheat flour · 1kg (2.2 Lb) · $8.30 · To order

La Perruche Sugar Cubes / Sucre de Canne La Perruche

La Perruche Sugar La Perruche Sugar
La Perruche Sugar La Perruche Sugar
La Perruche cane sugar is cultivated on Reunion Island. Harvested and pressed from July to December, the sugar cane produces a sweet liquid that thickens into a syrup before the formation of the first crystals. It is this sugar that secured the reputation of the island, then known as Ile Bourbon, back in the 19th century. La Perruche sugar lumps are made according to an exclusive process that allows for the creation of irregular white or golden brown sugar lumps from pure cane sugar. They are the perfect choice for those seeking the authenticity and flavour of true cane sugar.

La Perruche · Brown sugar cubes · 250g (8.8 oz) · $6.10 · To order
La Perruche · Brown sugar cubes · 750g (26.5 oz) · $11.70 · To order
La Perruche · White sugar cubes · 250g (8.8 oz) · $6.10 · To order
La Perruche · White sugar cubes · 750g (26.5 oz) · $11.70 · To order

Vanilla Beans / Gousses de Vanille

Vanilla beans 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 vanilla
20% OFF Eurovanille · Vanilla (Madagascar), 2 pods, glass tube · 6g (0.21 oz) · Best by 10/05/14 · $6.30 $5.04 · To order
20% OFF Eurovanille · Vanilla (Tahiti), 2 pods, glass tube · 6g (0.21 oz) · Best by 10/08/14 · $8.50 $6.80 · To order

Pure Vanilla Extract / Extrait Pur de Vanille

Vanilla extract 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 · Available Date Unknown.

Orange Flower Water / Eau de Fleur d'Oranger

Orange Flower Water 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 / Eau de Rose

Rose Water 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

Lavender / Lavande

Lavender 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) · $29.00 · To order

Alsa Alsatian Baking Powder / Alsa Levure Chimique "Alsacienne"

Alsa Alsatian Baking Powder 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

Alsa Vanillin-flavored Sugar /Alsa Sucre Vanilliné

An essential ingredient for baking, this sugar is flavored with vanillin.

Alsa · Vanillin flavored sugar, pack of 12 sachets · 90g (3.2 oz) · $3.70 · Available Date Unknown.

Alsa Vanilla and Chocolate Flan Mixes /Alsa Flan Vanille et Chocolat

Alsa Vanilla Flan Mix Alsa Chocolate Flan Mix Nothing could be easier than these flan mixes 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
Alsa · Chocolate flan mix · 192g (6.8 oz) · $6.70 · To order

Alsa Mixes for Macarons /Preparations pour Macarons au Chocolat et Macarons aux Framboises

Alsa Chocolate Macaron Mix Alsa Raspberry Macaron Mix You can make your own macarons in five easy steps. Each box makes 12 macarons.

1. Bring 100 ml (3.4 fluid ounces) of milk to a boil, whisk in the contents of the bag marked "Fourrage" (filling). Bring the mixture back to a boil, then remove and refrigerate to cool.
2. Whip two egg whites until stiff. Add the contents of the macaron packet and mix gently until you have a homogeneous batter with no traces of white.
3. Spread a piece of parchment paper on a baking sheet, and use a spoon to make 24 3cm (1 inch) shells.
4. Put the baking sheet in a non-preheated oven. Set the temperature to 50°C (120°F) and bake for 20 minutes. At the end of this period the shells should no longer be sticky to the touch. Then raise the temperature to 150°C (300°F) and cook for another 15 minutes. Remove from oven and let cool for 5 minutes. Then delicately detach each shell from the parchment paper, and turn over, flat side up.
5. Take the filling from the fridge and spoon onto half the macaron shells. Take the other half and complete the macarons.

TIP: If you want a more creamier filling, cover the macarons with a sheet of plastic wrap and put in the fridge for one hour. For a step-by-step guide to preparation, see this video (in French) on the Alsa site.

Alsa · Chocolate macaron mix · 317g (11.2 oz) · $12.50 · To order
Alsa · Raspberry macaron mix · 276g (9.7 oz) · $11.20 · To order

Alsa Mix for Crème Brulée /Alsa Preparation pour Creme Brulée

Alsa Mix for Crème Brulée Crème brûlée, literally burnt cream, rivals chocolate fondue as the best-known French dessert. It is characterized by a rich creamy custard topped by a crackling hard caramel crust. To make this Alsa custard, you will need to add 20cl each of (6.7 fluid ounces) of milk and cream.

Alsa · Crème brulée mix · 196g (6.9 oz) · $7.70 · To order

Alsa Mix for Pastry Cream /Alsa Preparation pour Crème Pâtissière

Alsa Creme Patissier Mix "Pastry cream (crème patissière) is to chefs what concrete is to builders," says chef Raymond Blanc. This thick, rich custard is used in virtually all of those beautiful creations that you see on display in the patisserie: éclairs, Napoléons, choux, and fruit tarts. To make your own using this Alsa mix, you will need to add 1/2 (16.9 fluid ounces) liter of milk. Then, if desired, it can be flavored with vanilla, liqueurs, coffee, or whatever else you like!

30% OFF Alsa · Crème patissière mix · 390g (13.8 oz) · Best by 08/31/14 · $8.70 $6.09 · To order

Maizena Béchamel Preparation

Maizena Bechamel Preparation Use this mix to prepare your own rich béchamel sauce.

Maizena · Bechamel preparation · 250g (8.8 oz) · $7.00 · To order

See Chocolate for pure cocoa (Voisin).

Jams, Honeys, and Spreads

Chestnut Jam / Confiture de Marrons

Clement Faugier chestnut jamClement Faugier chestnut jamBonne Maman chestnut jam 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) · $5.60 · To order
Clément Faugier · Chestnut jam, can · 250g (8.8 oz) · $4.50 · To order
Clément Faugier · Chestnut jam, can · 496g (17.5 oz) · $7.60 · 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) · $9.50 · To order

Bonne Maman Jams /Confitures Bonne Maman

confiture de mirabelles, mirabelle jam confiture de rhubarbes, rhubarb jam confiture de figues, fig jam
confiture de fraises et fraises des bois, strawberry and wild strawberry jam confiture de cerises noires, black cherry jam confiture de lait, milk jam
We specialize in "les introuvables," those Bonne Maman jams that are impossible to find elsewhere in the United States, from the purple fig jam, a specialty of Provence, to the jam with fraises des bois, intensely flavored tiny wild strawberries.

Bonne Maman · Mirabelle jam · 370g (13 oz) · $6.75 · To order
Bonne Maman · Rhubarb jam · 370g (13 oz) · $5.30 · To order
Bonne Maman · Purple fig jam · 370g (13 oz) · $5.60 · To order
Bonne Maman · Strawberry/wild strawberry jam · 370g (13 oz) · $7.25 · To order
Bonne Maman · Black cherry jam · 370g (13 oz) · $6.40 · To order
Bonne Maman · Milk jam · 380g (13.4 oz) · $6.50 · To order

Lavender Honey / Miel de Lavande

Lavender Honey Probably the best-loved of all French honeys, the light-colored lavender honey is naturally creamy but not liquid and has a delightfully floral scent and taste (plus it's rich in iron!).

Manoir des Abeilles · Lavender honey, glass jar · 250g (8.8 oz) · $11.40 · To order

Chestnut Tree Honey / Miel de Chataigne

Chestnut Tree Honey 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) · $9.60 · To order

Acacia Honey / Miel d'Acacia

Acacia Honey 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.

10% OFF Manoir des Abeilles · Acacia honey, glass jar · 250g (8.8 oz) · $9.60 $8.64 · To order

Forest Honey with Truffle / Miel de Forêt avec Truffes

Forest Honey with Truffle 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) · $9.20 · To order

All Flower Honeys / Miels Toutes Fleurs

All Flower Honey from France All Flower Honey from France
This smooth and creamy all-flower honey reflects the full range of France's beautiful floral landscape.

Manoir des Abeilles · All flower honey from France, glass jar · 250g (8.8 oz) · $7.20 · To order
Manoir des Abeilles · All flower honey from France, plastic pot · 500g (17.6 oz) · $13.00 · To order

Corsican Scrub Honey / Miel de Miellats de Corse

Corsican Scrub Honey Like pine honey, this honey is actually a "honeydew," a collaboration between the aphids that feed on the woodsy Corsican landscape and the bees who collect this substance in addition to or instead of flower nectar. The honey is thick and dark; it has a rich, lingering, malty taste, with hints of licorice, caramel, and ripe fruits.

10% OFF Villeneuve · Corsican scrub honey · 250g (8.8 oz) · Best by 01/14/16 · $9.80 $8.82 · To order

See Bonbons Candies & Gums for honey bonbons.

Cookies and Biscuits

Traou Mad Thick Butter Cookies

Traou Mad Thick Butter Cookies Traou Mad Thick Butter Cookies
Traou Mad Thick Butter Cookies Traou Mad Thick Butter Cookies
Amazing buttery cookies from Brittany.

Traou Mad · Traou Mad (palets), box · 100g (3.5 oz) · $5.40 · To order
Traou Mad · Traou Mad (palets), box · 300g (10.6 oz) · $14.00 · To order
Traou Mad · Traou Mad (palets), tin · 130g (4.6 oz) · $12.50 · To order
Traou Mad · Traou Mad (palets), tin with knob-top · 200g (7 oz) · $16.70 · To order

Traou Mad Galettes

Traou Mad Thick Butter Cookies Traou Mad Thick Butter Cookies
Traou Mad Thick Butter Cookies Traou Mad Thick Butter Cookies
Delicious thin butter cookies.

40% OFF Traou Mad · Galettes, box · 65g (2.3 oz) · Best by 04/24/14 · $4.00 $2.40 · To order
Traou Mad · Galettes, box · 100g (3.5 oz) · $5.40 · To order
Traou Mad · Galettes, box · 300g (10.6 oz) · $14.00 · To order
Traou Mad · Galettes, tin · 130g (4.6 oz) · $12.50 · To order
Traou Mad · Galettes, tin with knob-top · 200g (7 oz) · $16.70 · To order

Traou Mad Galettes with Salted Butter Caramel

Traou Mad Thick Butter Cookies Traou Mad crispy butter galettes are made even better with the addition of morsels of salted butter caramel.

Traou Mad · Galettes caramel, box · 100g (3.5 oz) · $6.40 · To order


Armor Delices Madeleine Armor Delices Madeleine Armor Delices Madeleine 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.

Armor Délices · Madeleines pack of 6 · 200g (7 oz) · $5.40 · 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) · $0.84 · To order


Armor Delices Palmiers 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

Gavottes Crêpes Dentelles

Gavottes Crepes Dentelles Gavottes Crepes Dentelles with Milk Chocolate Imagine taking a wafer-thin crêpe, rolling it over and over around a knife, and cooking until delightfully crispy. "If you want a taste of [Brittany's] butter," writes the always-worth-reading pastry-chef turned blogger and author David Lebovitz, "treat yourself to a box of Gavottes, these rolled-up cookies of Brittany, which taste like sunny butter held together with just enough flour to keep them from breaking apart, then caramelized."

Loc Maria · Gavottes, box · 125g (4.4 oz) · $5.10 · To order
50% OFF Loc Maria · Gavottes milk choc, box · 90g (3.2 oz) · Best by 05/14/14 · $4.40 $2.20 · To order

Langues de Chat

Langues de Chat Literally, "cat's tongues," these delightfully crispy thin oval cookies are traditionally served with tea and with chilled desserts like ice cream, sorbet, or chocolate mousse.

The French expression donner sa langue au chat (to give one's tongue to the cat) means to give up guessing, for example, in a game of 20 questions. A Provençal expression, Ai manjat lango de cat (I ate the cat's tongue) signifies I couldn't hold my tongue.

Chabrior · Langues de chat · 200g (7 oz) · $3.90 · To order


Tuiles Another thin crispy cookie, tuiles take their name from roof tiles, whose shape they mimic.

Chabrior · Almond tuiles · 100g (3.5 oz) · $3.40 · To order


Gaufrettes Crispy vanilla-cream-filled wafers.

Chabrior · Vanilla wafers · 200g (7 oz) · $2.90 · Available Date Unknown.

Galettes St Michel

Galettes St. Michel Brittany and Normandy, unlike other regions of France, transform most of their milk into butter rather than cheese. In the days before refrigeration, the butter was preserved with sea salt, and it was with this sea-salted butter that the first galettes were made in the late 1800s. Joseph Grellier, a baker in Saint-Michel-Chef-Chef, started to sell his own version of the galette in 1905, calling it the galette St. Michel (the varieties of galettes are often named after their town of origin), but it was not until after the war, when the railroad turned Brittany into a summer resort destination, that the business began to boom and the cookies gained a broad popularity. The St. Michel galettes are imprinted with the family name, along with an image of the archangel defeating the devil. They are made with 18 percent butter (today the salt is added separately). Each box contains 20 galettes.
The funny name, Saint-Michel-Chef-Chef, probably derives from Chevesché, the ancient name of a nearby promontory.

St Michel · Galettes · 130g (4.6 oz) · $3.60 · To order

Almond Biscuits from Vinsobres /Craquantes de Vinsobres

Almond Biscuits from Vinsobres Craquantes de Vinsobres are small, dry almond biscuits. They first appeared in 1908, in the baker's shop in the village of Vinsobres. Since then, the recipe has been lovingly passed on, preserving the precious taste of almonds and the unique crunchy texture.

15% OFF Biscuiterie de Provence · Almond biscuits from Vinsobres · 180g (6.4 oz) · Best by 11/25/14 · $7.25 $6.16 · To order


Navettes This boat-shaped biscuit is a Provençal classic, traditionally prepared for Chandleur (like crêpes). Simple yet addictive, it is made of wheat flour, sugar, freshly churned butter, eggs, and--giving it its characteristic flavor--orange flower water.

15% OFF Biscuiterie de Provence · Navettes · 230g (8.1 oz) · Best by 11/21/14 · $7.25 $6.16 · To order

Canistrelli de St Maurice

Canistrelli Lightly crispy, these canistrelli owe their delicate texture to extra-virgin olive oil and some local white wine. Subtly perfumed with pure lemon extract, these are a very typical Mediterranean cookie.

15% OFF Biscuiterie de Provence · Canistrellis · 200g (7 oz) · Best by 11/21/14 · $7.25 $6.16 · To order

Macarons des Baronnies, Gluten-free

Macarons The Macaron des Baronnies is a soft, moist biscuit that melts in the mouth. Inspired by an old family recipe, it subtly combines almonds (40%) and Provence honey.

Biscuiterie de Provence · Macarons des Baronnies, gluten free · 160g (5.6 oz) · $8.30 · To order
60% OFF Biscuiterie de Provence · Macarons des Baronnies chocolate, gluten free · 160g (5.6 oz) · Best by 04/22/14 · $8.30 $3.32 · To order


Nonettes These round gingerbread cakes are frosted and have a dollop of jam in the middle.

50% OFF Villeneuve · Nonnettes, pack of 6 · 150g (5.3 oz) · Best by 05/14/14 · $5.90 $2.95 · To order
Villeneuve · Nonnettes, pack of 6 · 150g (5.3 oz) · $5.90 · To order
80% OFF Villeneuve · Nonnettes, individual · 25g (0.9 oz) · Best by 04/23/14 · $1.10 $0.22 · To order

Gingerbread (Spice Bread) /Pain d'Epices

Gingerbread 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.

80% OFF Villeneuve · Gingerbread · 250g (8.8 oz) · Best by 04/11/14 · $6.60 $1.32 · To order
Villeneuve · Gingerbread · 250g (8.8 oz) · $6.60 · To order

Gingerbread (Spice Bread) /Pain d'Epices

Gingerbread Another choice of gingerbread, this one with lots of honey, from Manoir des Abeilles.

Manoir des Abeilles · Gingerbread with 50% honey · 250g (8.8 oz) · $7.60 · To order

Honey Almond Cookies /Amandiers

Honey almond cookies These melt-in-your mouth little cakes have 16% almonds and 9.7% honey. There are 6 cake-lets per sachet.

50% OFF Manoir des Abeilles · Honey almond cakes, sachet of 6 · 100g (3.5 oz) · Best by 06/03/14 · $3.80 $1.90 · To order


Bonne Maman Tartelettes Bonne Maman Tartelettes Bonne Maman Tartelettes From Bonne Maman, raspberry- or chocolate-caramel-filled little tarts.

Bonne Maman · Tartlet raspberry · 135g (4.8 oz) · $6.75 · To order
Bonne Maman · Tartlet chocolate caramel · 135g (4.8 oz) · $6.75 · To order
Bonne Maman · Tartlet lemon · 135g (4.8 oz) · $6.75 · To order

Brossard Savanes

Brossard Savanes This marbled cake, with its swirls of chocolate and vanilla, has been popular ever since 1962.

Brossard · Savanes · 300g (10.6 oz) · $9.40 · To order

Choco BN

Choco BN Nothing could be simpler, or tastier, than this classic treat, in which a layer of chocolate is sandwiched between two cookies. It's not hard to see why Choco BN gradually replaced the traditional pain et chocolat ("bread and chocolate") as the snack of choice among French schoolchildren for their quatre heure ("4 o'clock snack"), taken at the afternoon break in their long school day. Truth to tell, they are a favorite among adults as well. (These new larger boxes now contain 16 chocos). Choose among chocolate, strawberry, and vanilla filling.
So what does BN stand for? Biscuiterie Nantaise. Indeed, Nantes has been a capital of the French cookie industry, ever since cookie-making became the mainstay of the city's economy in the 19th century.

80% OFF Biscuiterie Nantaise · Choco BN · 295g (10.4 oz) · Best by 04/30/14 · $5.00 $1.00 · To order
Biscuiterie Nantaise · Strawberry BN · 295g (10.4 oz) · $5.00 · To order
Biscuiterie Nantaise · Vanilla BN · 295g (10.4 oz) · $5.00 · To order


Lu Chamonix Another classic, these light-as-air cookies have a genoise base, a hint of icing, and an orange filling. Created by the legendary cookie-maker l'Alsacienne, Chamonix Orange are now produced by Lu.

Lu · Chamonix Orange · 250g (8.8 oz) · $7.00 · To order


Pépito Created in 1963 by Belin (now merged with Lu), pépitos are a shortbread biscuit topped with either dark chocolate or milk chocolate. Each box contains two sealed freshness packs with 10 biscuits each.

Lu · Pépito, dark chocolate · 200g (7 oz) · $4.60 · To order
Lu · Pépito, milk chocolate · 200g (7 oz) · $4.60 · To order

Paille d'Or

Paille d'Or Biscuit Lu was first established in Nantes in 1846. Among the many dozens of popular cookies that the company has produced, the raspberry-filled Pailles d'Or (literally "golden straws") are a perennial favorite.

Lu · Paille d'Or · 170g (6 oz) · $6.00 · To order


Napolitains The classic layered treat. The box contains six individually wrapped napolitains.

Lu · Napolitain, 6 pieces ind. wrapped · 180g (6.4 oz) · $5.90 · To order

Lu Granola

Granola Not granola in the American sense, but a cookie with a sablé base and a chocolate topping.

25% OFF Lu · Granola milk chocolate · 200g (7 oz) · Best by 06/30/14 · $4.60 $3.45 · To order

Lu Prince

Lu Prince A round chocolate-cream sandwich biscuit, Prince is marketed as a breakfast cookie but don't let that put you off: it's also good as a late-afternoon snack or with your tea. Crispy and not too sweet, Prince was introduced by Lu in 1978 to compete with Choco BN.

Lu · Prince Chocolat · 300g (10.6 oz) · $5.60 · To order


Palmito The palmito is Lu's take on the classic palmier, made from a sheet of puff pastry folded in on itself from each side, then sliced to produce the pretty furled design. The layers are brushed with sugar, which caramelizes in the baking, giving the pastry a wonderful golden hue. Said to resemble a palm tree (palmier in French), the pastry also goes by the names of elephant ear and butterfly. The Lu cookie is crispier and smaller than the version you would find in a patisserie. It's excellent with tea and not too sweet.

Lu · Palmito · 100g (3.5 oz) · $3.30 · To order


Lu Mikado In Mikado, the game of pick-up sticks, you can use the black stick (the Mikado) to help extricate other sticks. Of course, you won't need any help extricating these chocolate-dipped sticks from their package!

Lu · Mikado, dark chocolate, pocket size · 30g (1.1 oz) · $1.80 · To order
Lu · Mikado, milk chocolate, pocket size · 30g (1.1 oz) · $1.80 · To order

Lu Barquettes

Apricot Barquettes These boat-shaped cookies cradle a dollop of either apricot or strawberry jam.

35% OFF Lu · Barquettes 3 chatons, apricot · 120g (4.2 oz) · Best by 07/31/14 · $4.20 $2.73 · To order
Lu · Barquettes 3 chatons, strawberry · 120g (4.2 oz) · $4.20 · To order


Côte d'Or Chocolate Bars

These Belgian chocolate bars have a cult-like following.
Côte d'Or Milk Chocolate Bar with Hazelnuts Côte d'Or Dark Chocolate Bar with Hazelnuts Côte d'Or Connoisseur Dark Chocolate Bar Côte d'Or Connoisseur Milk Chocolate Bar

Côte d'Or Connoisseur Dark Chocolate Bar 70% Côte d'Or Dark Chocolate Bar 86% Côte d'Or Dark Chocolate Bar with Orange Côte d'Or Dark Chocolate Bar with Pistachio%

Côte d'Or · Milk chocolate with hazelnuts · 200g (7 oz) · $8.40 · To order
Côte d'Or · Dark chocolate with almonds · 200g (7 oz) · $8.40 · To order
50% OFF Côte d'Or · Dark chocolate with hazelnuts · 200g (7 oz) · Best by 05/25/14 · $8.40 $4.20 · To order
Côte d'Or · Milk chocolate Connoisseur bar · 150g (5.3 oz) · $6.50 · To order
Côte d'Or · Dark chocolate Connoisseur bar · 150g (5.3 oz) · $6.50 · To order
Côte d'Or · Dark 70% cocoa · 100g (3.5 oz) · $4.40 · To order
Côte d'Or · Extra dark 86% cocoa · 100g (3.5 oz) · $4.40 · To order
Côte d'Or · Dark orange 70% cocoa · 100g (3.5 oz) · $4.40 · To order
Côte d'Or · Dark pistachio · 100g (3.5 oz) · $4.90 · To order
Côte d'Or · Dark coconut · 100g (3.5 oz) · $4.40 · Available end of March.

Chocolate Truffles /Truffes au Chocolat

Chocolate Truffles 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 classic · 200g (7 oz) · $6.00 · To order
30% OFF Cémoi · Chocolate truffles with mint · 200g (7 oz) · Best by 01/31/15 · $6.00 $4.20 · To order
Cémoi · Chocolate truffles with caramel · 200g (7 oz) · $6.00 · To order
Cémoi · Chocolate truffles with hazelnut · 200g (7 oz) · $6.00 · To order
Cémoi · Chocolate truffles with almond · 200g (7 oz) · $6.00 · To order
30% OFF Cémoi · Chocolate truffles with orange · 200g (7 oz) · Best by 01/31/15 · $6.00 $4.20 · To order

Candied Orange Peel in Chocolate

Candied Orange Peel in Chocolate 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) · $38.00 · Available in the fall.


Suchard Rochers Miam miam (yum yum) say the French about these treats, their answer to the candy bar. They are made of dark chocolate (noir) or milk chocolate (lait) praliné covered with either dark or milk chocolate.

40% OFF Suchard · Rocher Noir · 35g (1.2 oz) · Best by 06/19/14 · $2.00 $1.20 · To order
40% OFF Suchard · Rocher Noir, 7-pack · 245g (8.6 oz) · Best by 06/19/14 · $13.00 $7.80 · To order
Suchard · Rocher Noir, box of 24 · 888g (31.3 oz) · $40.00 · To order
40% OFF Suchard · Rocher Lait · 35g (1.2 oz) · Best by 05/22/14 · $2.00 $1.20 · To order
40% OFF Suchard · Rocher Lait, 7-pack · 245g (8.6 oz) · Best by 06/20/14 · $13.00 $7.80 · To order
Suchard · Rocher Lait, box of 24 · 888g (31.3 oz) · $40.00 · To order


Suchard Mini-rochers This box contains around 16 individually wrapped mini-rochers lait.

75% OFF Suchard · Mini Rocher Lait, box of 16 · 192g (1.2 oz) · Best by 04/30/14 · $12.00 $3.00 · To order

Collection of Single-Origin Chocolates / Collection Grandes Origines de Chocolat

Chocolate Bars An elegant gift box containing squares of the best single-origin chocolates from around the world. The chocolates come from Venezuela, Ecuador, St. Domingue, Papua New Guinea, Tanzania, and Sao Tomé and were selected for their powerful, well-rounded balance of taste and complex aromas.

60% OFF Voisin · Napolitains, single-origin dark choc sampler 36 squares · 180g (8.8 oz) · Best by 07/30/14 · $20.00 $8.00 · To order

Chocolate Bars

Chocolate Bars 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 · Bittersweet chocolate bar 70% · 100g (3.5 oz) · $4.10 · To order
Voisin · Dark chocolate bar with cocoa bean nibs · 100g (3.5 oz) · $4.40 · To order
Voisin · Bittersweet chocolate bar w/ candied orange peel · 100g (3.5 oz) · $4.40 · To order
Voisin · Bittersweet chocolate bar with moka · 100g (3.5 oz) · $4.40 · To order
55% OFF Voisin · Milk chocolate bar · 100g (3.5 oz) · Best by 05/30/14 · $3.80 $1.71 · To order
50% OFF Voisin · Milk chocolate bar with hazelnuts · 100g (3.5 oz) · Best by 08/30/14 · $4.40 $2.20 · To order
35% OFF Voisin · Milk chocolate bar with candied lemon peel · 100g (3.5 oz) · Best by 09/30/14 · $4.40 $2.86 · To order
Voisin · White chocolate bar · 100g (3.5 oz) · $4.40 · To order


Voisin fine chocolates 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.

65% OFF Voisin · Trésor Amande, unit· 11g (0.4 oz) · $0.90 $0.32 · To order
75% OFF Voisin · Trésor Noisette, unit· 11g (0.4 oz) · $0.90 $0.23 · To order


Papillotes Papillotes are chocolates that come in a shiny fringed wrapper and contain a little paper bearing a famous quotation, riddle, or cartoon. Originating in Lyon, they have become a Christmas tradition throughout southeastern France. This festive sachet of papillotes from Jacquot includes a mix of dark chocolate and milk chocolate papillotes (chocolats pralinés). 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!

80% OFF Jacquot · Papillotes dark & milk chocolate pralinés, sachets · 425g (15 oz) · Best by 04/30/14 · $11.00 $2.20 · To order

Sarments du Médoc Chocolate Twigs

Sarments du Médoc Sarments du Médoc Sarments du Médoc Inspired by the vineyards of Médoc, these elegant twig-shaped candies blend fine French dark chocolate with one of three special flavors: dark chocolate with cocoa, milk chocolate with nougatine, and dark chocolate with raspberry.

Révillon · Sarments chocolate twigs dark cocoa · 125g (4.4 oz) · $6.35 · To order
40% OFF Révillon · Sarments chocolate twigs milk nougatine · 125g (4.4 oz) · Best by 08/30/14 · $6.35 $3.81 · To order
Révillon · Sarments chocolate twigs dark raspberry · 125g (4.4 oz) · $6.35 · Available in the fall.

Chocolate-covered Macerated Cherries

Chocolate-covered Macerated Cherries Also known as Les Guinettes, these fine specialty chocolates are made with pure cocoa butter and only the best quality ingredients, including Morello cherries in liqueur and Armagnac.

Révillon · Chocolate-covered macerated cherries · 125g (4.4 oz) · $12.00 · Available Date Unknown.

Mon Chéri Chocolate-Covered Cherries

Mon Chéri Chocolate-covered Cherries What can you say to these delectable chocolate-covered cherries but "Oui, mon chéri!." The festive gift cube contains eight pieces, and the plastic box contains 30 pieces.

Mon Chéri · chocolate covered cherries, box of 30 · 315g (11.1 oz) · $22.00 · Available in the fall.

Pure Cocoa Powder / Cacao Pur

Pure Cocoa Powder Use this exceptional quality pure cocoa for your fine baking needs.

Voisin · Pure cocoa powder · 250g (8.8 oz) · $7.80 · To order

See Beverages for hot chocolate mixes.

Desserts and Confections

Almond Cake (Gluten-Free) / Gateaux aux Amandes (sans Gluten)

Almond CakeAlmond Cake with Lemon
Chocolate Almond CakeChestnut Cake
These melt-in-your-mouth cakes are made with the best of ingredients, including almonds from the Mediterranean basin, freshly churned butter from Charentes-Poitou, and pure vanilla extract. The almonds (or, for one cake, chestnuts) replace wheat flour, so these cakes are gluten-free and incredibly moist and flavorful. Each cake serves about 4 people, and comes in a little tin to preserve freshness.

Biscuiterie de Provence · Almond cake, gluten free · 240g (8.5 oz) · $13.30 · To order
Biscuiterie de Provence · Almond cake w/ chocolate, gluten free · 240g (8.5 oz) · $13.30 · Available mid-May.
Biscuiterie de Provence · Almond cake w/ lemon, gluten free · 240g (8.5 oz) · $13.30 · To order
Biscuiterie de Provence · Chestnut cake, gluten free · 240g (8.5 oz) · $13.30 · To order

Organic Hazelnut Cake (Gluten-Free) / Gateaux aux Noisettes et Amandes, BIO (sans Gluten)

Hazeltnut Cake Another delicious preparation from the Biscuiterie de Provence, this flour-free almond and hazelnut cake is simply irresitible thanks to its deliciously moist sponge and its exceptional flavor. Its unique packaging (in a tin) ensures it keeps for a long time. It can be served on its own, or with a coulis, sorbet, or fruit salad.

Biscuiterie de Provence · Hazelnut cake, gluten free, organic · 225g (7.9 oz) · $13.30 · To order

Candied Chestnuts / Marrons Glacés

Clement Faugier Candied Chestnuts 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 tin · 220g (7.8 oz) · $48.00 · To order

Candied Chestnuts in Cognac / Marrons Confits au Cognac

Clément Faugier Candied Chestnuts in Cognac 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) · $52.00 · To order

Candied Chestnuts in Syrup / Marrons Confits au Sirop

Clément Faugier Candied Chestnuts in Syrup 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) · $26.00 · To order

Candied Chestnut Paste / Pâte de Marrons Confits

Clement Faugier Candied Chestnut Paste 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 Noel, 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) · $18.50 · To order

Pitted Agen Prunes / Pruneaux d'Agen

Agen prunes What distinguishes these prunes from their California counterparts is their rich flavor and tender texture. California prunes are dried longer and at a higher temperature so they are harder, with a caramelized taste. Agen prunes are dried just enough to make them keep, leaving them moist and full of flavor. The plum tree was brought to southwest France from China several centuries BC, and dried plums, or prunes, have been a staple of the region ever since. In the 13th century, Benedictine monks in Clairac, near Agen, succeeded in crossing the local plums with Syrian plums to produce the Ente plum (the name Ente comes from the old French verb enter, to graft. With climate shifts, the cultivation of the plum moved gradually westward; today the plum is cultivated in the vallies of the Lot and Garonne, Gascony, Dordogne, and Quercy. In the 18th century, the prunes were known as Bordeaux prunes, because they were exported from that city; heavy Bordeaux taxes caused the center of export to move to Agen, a port city and later a railway hub, and today they are known worldwide as Agen prunes. They are an essential part of the rich cuisine of the Southwest, where they're used in appetizers (with foie gras, in terrines, or stuffed with Roquefort and hazelnuts), in main dishes, with rabbit (lapin aux pruneaux), duck, pork, or beef (daube aux pruneaux), and in desserts (prune clafoutis).

Favols · Pruneaux d'Agen, pitted · 250g (8.8 oz) · $7.00 · To order

Fruits in Liquor

Fruits in Liquor 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.

10% OFF Dist. du Perigord · Reine Claude plums in liqueur · 48cl (16.2 fl oz) · $27.00 $24.30 · To order
Dist. du Perigord · Prunes in Armagnac · 48cl (16.2 fl oz) · $27.00 · To order
Dist. du Perigord · Mixed fruits in liqueur · 48cl (16.2 fl oz) · $25.00 · To order
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

Pâtes de Fruits

Pâtes de Fruit 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) · $23.00 · To order

Apple Sauce / Compote de Pommes

Andros Fruit Me Up Apple Andros Fruit Me Up Apple, Strawberry, Banana
Andros Fruit Me Up Apple, Peach, Apricot Andros Fruit Me Up Apple, Mango, Pineapple
Andros Fruit Me Up Apple Andros Fruit Me Up Apple, Strawberry, Banana
= Andros Fruit Me Up Apple, Mango, Pineapple
Andros's answer to Materne's Pom'Pote, Fruit Me Up is a healthy snack for those on the go. They are made with 100% fruit puree, Vitamin C, and nothing else: no added sugar, no colorants, no artificial flavorings. Each convenient pouch is the equivalent of one serving of fruit. Available individually or by pack of four.

Andros Fruit Me Up · Apple, 4-pack · 4x4 oz · $5.00 · To order
20% OFF Andros Fruit Me Up · Apple, Strawberry, Banana, 4-pack · 4x4 oz · Best by 08/27/14 · $5.00 $4.00 · To order
Andros Fruit Me Up · Apple, Peach, Apricot, 4-pack · 4x4 oz · $5.00 · To order
35% OFF Andros Fruit Me Up · Apple, Mango, Pineapple, 4-pack · 4x4 oz · Best by 08/29/14 · $5.00 $3.25 · To order

Marzipan /Pâte d'Amandes

Pâtes de Fruit You can use this almond paste as a filling for pastries or eat it as is.

Maître Prunille · Almond paste · 250g (8.8 oz) · $6.00 · To order


Voisin Coussins 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. (Because of FDA restrictions on colorings, our coussins are white and not green.)
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) · $33.00 · To order


Calissons 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) · $24.00 · To order

Calisson Spread / Crème de Calissons

Crème de calissons, calissons spread 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.

10% OFF Confiserie du Roy René · Crème de calissons · 200g (7 oz) · Best by 07/08/15 · $13.50 $12.15 · To order


What could be simpler or tastier than this candy made from almonds, honey, pistachios, and egg whites? The small nougat bar comes from Chabert et Guillot, based in the town of Montélimar, which has been the capital of nougat making ever since the first almond trees were introduced into the Vivarais region in 1650. The large white bars come from the famous calisson-maker Confiserie du Roy Rene. The white nougat bars are soft because made with beaten egg whites.
Nougats, like calissons, are one of 13 traditional Christmas desserts.

Confiserie du Roy René · White nougat, bar · 200g (7 oz) · $13.50 · To order
Chabert & Guillot · White nougat, bar · 30g (1.06 oz) · $1.45 · To order

Dark Nougat Bar /Nougat Noir

Dark Nougat The dark nougat (nougat noir) is harder, has twice as many almonds, contains no egg whites, and gets its dark color from the carmelized honey.

75% OFF Confiserie du Roy René · Dark nougat, bar · 200g (7 oz) · Best by 05/01/14 · $14.00 $3.50 · To order

Nougat with Berries

Nougat with Berries With this beautiful bar from Confiserie Stanislas, the sweetness of nougat, which can sometimes be overwhelming, is perfectly offset by the addition of berries, which bring just the right amount of tartness.

Confiserie Stanislas · Nougat with wild berries · 100g ( 3.5 oz) · $6.50 · To order

Caramels with Salted Butter / Caramels au Beurre Salé

Caramels au Beurre Salé 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) · $12.00 · Available mid-April.

Jordan Almonds / Dragées

Braquier Dragées Avola Princesse Braquier Dragées Avola Princesse
Dragées Avola Princesse Dragées Avola Princesse
What a dilemma these dragées present: whether to savor the satiny smoothness of the sugar coating or to crunch right into the rich fruity almond inside. These dragées are made with the prized Avola almonds from Sicily and coated with vanilla-flavored sugar. Avola almonds, grown in the town of Avola in Sicily, are famous for their fine taste, lack of bitterness, and their shape, which makes them particularly well suited for coating. These dragées are made by Braquier, in Verdun, which has been making them for over two centuries and has supplied everyone from Napoleon to General de Gaulle. Each dragée is about 0.1 oz. The assorted colors are blue, white, yellow, and orange.
A 13th century Verdun apothecary is credited with the idea of coating his pills in sugar. They proved so popular that a grocer did the same with almonds. Louis XIV decreed that dragées be distributed to school children every New Year's Day. Today the French offer dragées to family and friends on special occasions: weddings, baptisms, and the like.

Braquier · Dragées Avola Princesse assorted, mini tin · 65g (2.3 oz) · $7.50 · To order
Braquier · Dragées Avola Princesse white, mini tin · 65g (2.3 oz) · $7.50 · To order
15% OFF Braquier · Dragées Avola Princesse assort, round tin · 350g (12.4 oz) · $24.50 $20.83 · To order
15% OFF Braquier · Dragées Avola Princesse white, round tin · 350g (12.4 oz) · $24.50 $20.83 · To order
Braquier · Dragées Avola Princesse assorted, retro tin · 400g (14.1 oz) · $28.00 · To order
Braquier · Dragées Avola Princesse white, retro tin · 400g (14.1 oz) · $28.00 · 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

Bergamot Candies from Nancy /Bergamotes de Nancy

Bergamot CandiesBergamot Candies 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

Bonbons, Candies, and Gums

Gum Balls and Licorice / Boules de Gomme et Réglisse


Gum Drops
These are the gum drops of childhood, made with pure arabic gum, sprinkled with a fine layer of sugar and naturally flavored with orange flower, violet, or strawberry.
Auzier Chabernac · Gum drops · 50g (1.8 oz) · $2.90 · To order

Vanilla Gum Drops with Licorice
The specialty of Auzier-Chabernac, this candy has a supple and aerated paste, cut in squares and offering a subtle mix of of licorice and natural vanilla. This bonbon has been made since 1923 by Auzier-Chabernac, and the reciple is unchanged.
Auzier Chabernac · Vanilla gum drops w/ licorice · 40g (1.4 oz) · $2.90 · To order

Menthol Pastilles
This pastille owes its fresh taste to menthol and its gentleness to the subtle balance of the mint with eucalyptus.
Auzier Chabernac · Menthol pastilles · 50g (1.8 oz) · $2.90 · To order

Soft Licorice
The true cut licorice of Montpellier. This supple square of gentle licorice contains only Arabic gum, sugar, and licorice sap.
10% OFF Auzier Chabernac · Soft licorice · 50g (1.8 oz) · Best by 12/19/14 · $2.90 $2.61 · To order

Licorice with Honey
This bonbon was created in 1890 at Montpellier and combines the virtues of licorice with the gentleness of honey. This is a natural candy, with a base of Arabic gum, originating from Senegalese acacia, sugar, licorice sap, and honey. A natural throat soother.
35% OFF Auzier Chabernac · Licorice with honey · 50g (1.8 oz) · Best by 06/25/15 · $2.90 $1.89 · To order

Organic Propolis-Honey-Eucalyptus Gumdrops / Gommes Propolis Miel Eucalyptus, Bio

Organic Propolis-Honey-Eucalyptus Gumdrops These organic gum drops made with propolis, honey, and eucalyptus are magic for sore throats.

10% OFF Auzier Chabernac · Gum drops propolis honey eucalyptus, organic · 100g (3.5 oz) · Best by 08/29/15 · $5.50 $4.95 · To order

Organic Marshmallows / Guimauves, Bio

Organic Marshmallow These pillowy billowy marshmallows are way too good to waste on 'smores. They are organic and contain no artificial anything. The assortment of flavors includes violet, lemon, mandarin,and orange flower water.

Auzier Chabernac · Marshmallow tutti frutti, organic · 40g (1.4 oz) · $3.30 · To order

Marshmallows / Guimauves

Marshmallow These old-fashioned marshmallows by Auzier-Chabernac come in two sets of flavors: traditional (anis, violet, lemon, mandarin, and orange flower water) or tutti-frutti (pineapple-vanilla, strawberry, grenadine, peach, and orange zest). They contain no artificial flavorings or colorings.

50% OFF Auzier Chabernac · Marshmallow tutti frutti, box of 22 wands · 700g (1.5 Lb) · Best by 04/23/15 · $31.00 $15.50 · To order
50% OFF Auzier Chabernac · Marshmallow traditional flavors, box of 22 wands · 700g (1.5 Lb) · Best by 04/23/15 · $31.00 $15.50 · To order
Auzier Chabernac · Marshmallow traditional flavors, bulk · 1.25kg (2.8 Lb) · $44.00 · To order

Bonbons with Honey from the Gâtinais Region / Bonbons au Miel du Gâtinais

Honey Bonbons 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 · Available Date Unknown.

Suc des Vosges

Suc des Vosges These hard candies have the refreshing taste of honey and pinesap.

La Vosgienne · Suc des Vosges · 60g (2.1 oz) · $3.20 · To order

Pastilles de Vichy

Pastilles de Vichy These mints have been made in Vichy since 1828, when a local pharmacist figured out how to extract the minerals from the town's famous thermal waters. He mixed the extract with sugar and natural mint flavors, and produced the tablet. A favorite of the Empress Eugénie, the octogonal pastilles were immensely popular in the nineteenth century, not only for their reputed ability to cure heartburn but for their fresh minty flavor. The vogue for thermal waters has passed, but the candies remain, a testament of their tastiness.
In the mid-nineteenth century, some doctors advised their patients that eating eight pastilles de Vichy a day would have the same benefit as a visit to the thermal waters themselves.

Vichy · Pastilles de Vichy, roll · 25g (0.88 oz) · $1.40 · To order
Vichy · Pastilles de Vichy, sachet · 125g (4.4 oz) · $4.20 · To order


Stoptou Who cares if they really can stop a cough (toux, in French)? These hard black candies are another favorite among licorice-lovers.
Warning: Excessive consumption of licorice can affect blood pressure, IOP (intra ocular pressure), and potassium levels (see FAQ for more on health problems linked with licorice).

La Pie Qui Chante · Stoptou licorice · 165g (5.8 oz) · $5.00 · To order

Anis de Flavigny Tins

Abbaye de Flavigny Anis Pastilles 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) · $5.00 · To order
Abbaye de Flavigny · Violet pastilles, oval tin · 50g (1.8 oz) · $5.00 · To order
Abbaye de Flavigny · Rose pastilles, oval tin · 50g (1.8 oz) · $5.00 · To order
Abbaye de Flavigny · Orange flower pastilles, oval tin · 50g (1.8 oz) · $5.00 · To order
Abbaye de Flavigny · Lemon pastilles, oval tin · 50g (1.8 oz) · $5.00 · To order
Abbaye de Flavigny · Mint pastilles, oval tin · 50g (1.8 oz) · $5.00 · To order
Abbaye de Flavigny · Licorice pastilles, oval tin · 50g (1.8 oz) · $5.00 · To order

Anis de Flavigny Three-packs

Abbaye de Flavigny Three-pack Abbaye de Flavigny Three-pack The first of these three-packs contains anis, mint, and violet pastilles; the second contains licorice, orange flower, and rose.

Abbaye de Flavigny · Set of 3 tins anis mint violet · 150g (5.3 oz) · $15.00 · To order
Abbaye de Flavigny · Set of 3 tins licorice orange rose · 150g (5.3 oz) · $15.00 · To order

Anis de Flavigny Sachets

Abbaye de Flavigny Anis Pastilles Abbaye de Flavigny Violet Pastilles
Abbaye de Flavigny Rose Pastilles Abbaye de Flavigny Lemon Pastilles
Use any one of these 250g sachets to refill your Abbaye de Flavigny tins.

Abbaye de Flavigny · Anis pastilles, bag · 250g (8.8 oz) · $15.60 · To order
Abbaye de Flavigny · Rose pastilles, bag · 250g (8.8 oz) · $15.60 · To order
Abbaye de Flavigny · Violet pastilles, bag · 250g (8.8 oz) · $15.60 · To order
Abbaye de Flavigny · Lemon pastilles, bag · 250g (8.8 oz) · $15.60 · To order

Strawberry Tagada /Fraise Tagada

Tagada Is it their strawberry taste or their soft but addictively grainy texture that make these candies a favorite in France? Originally bright-red, their color has become a little more subdued in recent years because of the move to all-natural coloring.

Haribo · Tagada, sachet · 120g (4.2 oz) · $2.90 · To order


Zan Among France's many licorice-based candies, Zan is a standout. This hard square tablet was first manufactured in 1855 in Uzès, not far from the Camargue where licorice plants abounded (it is the root that is carefully dried and used in candies, tisanes, and beverages). This licorice candy is quite strong and is available in two flavors: anis and mint. Also available is a pocket-sized dispenser of Zan pellets, Zanoid, which are much less strong than the tablets.
Warning: Excessive consumption of licorice can affect blood pressure, IOP (intra ocular pressure), and potassium levels (see FAQ for more on health problems linked with licorice).
"Maman, z'en veux! Donne moi z'en!" This childish pronunication ("Mommy, I want some! Gimme some!"), overheard by candy-maker Paul Aubrespy in a Parisian restaurant, inspired the name "Zan."

Haribo · Zan, anis-flavored licorice · 12g (0.4 oz) · $1.55 · To order
Haribo · Zan, mint-flavored licorice · 12g (0.4 oz) · $0.83 · Available mid-May.
Haribo · Zan, anis- and mint-flavored licorice, box of 60 · 720g (25 oz) · $53.00 · To order
Haribo · Zanoid, pocket-sized dispenser · 20g (0.7 oz) · $2.05 · To order


Michoko 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) · $4.90 · To order

Ourson Bouquet d'Or Chocolate-covered Marshmallow

Petit Ourson Bouquet d'Or 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 · 12.7g (0.45 oz) · $0.50 · To order
Cémoi · Ourson Bouquet d'Or marshmallow chocolate , box of 80 · 1016g (35.8 oz) · $34.00 · To order


Batna Favorites among kids (of all ages!), Batna is a chewy licorice-flavored candy.
Warning: Excessive consumption of licorice can affect blood pressure, IOP (intra ocular pressure), and potassium levels (see FAQ for more on health problems linked with licorice).

Krema · Batna · 150g (5.3 oz) · $4.50 · To order


Batna A popular chewy fruit-flavored candy.

Krema · Régal'ad · 150g (5.3 oz) · $4.50 · To order

Lutti Arlequin

Lutti Arlequin These hard candies are called Harlequin for their many bright colors and loved for their sour-and-sweet.

Lutti · Arlequin · 150g (5.3 oz) · $4.10 · To order

Lutti Magnificat

Lutti Magnificat Hard on the outside, soft and chewy on the inside, this caramel candy is made with butter, creme fraiche, and whole milk, based on a recipe from 1936.

Lutti · Magnificat · 150g (5.3 oz) · $4.10 · To order

Pierrot Gourmand Lollipops / Sucettes Pierrot Gourmand

Pierrot Gourmand lollipops Pierrot Gourmand bust 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) · $0.42 · To order
Pierrot Gourmand · Lollipops (flat), caramel, box of 125 · 1750g (62 oz) · $42.00 · To order
Pierrot Gourmand · Lollipop (flat), fruit · 14g (0.5 oz) · $0.42 · To order
Pierrot Gourmand · Lollipops (flat), fruit, box of 125 · 1750g (62 oz) · $42.00 · To order


Carambar 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) · $0.30 · To order
La Pie Qui Chante · Carambar caramel, box of 200 · 1750g (61.7 oz) · $47.00 · To order
La Pie Qui Chante · Carambar caramel, sachet · 130g (4.6 oz) · $4.70 · To order
La Pie Qui Chante · Carambar fruits, box of 200 · 1750g (61.7 oz) · $47.00 · To order
La Pie Qui Chante · Carambar fruit, sachet · 130g (4.6 oz) · $4.70 · To order
La Pie Qui Chante · Carambar caranougat, box of 200 · 1750g (61.7 oz) · $47.00 · To order
La Pie Qui Chante · Carambar barbe à papa (cotton candy), box of 200 · 1750g (61.7 oz) · $47.00 · To order

Malabar and Hollywood Chewing Gums

Hollywood chewing gumMalabar 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, box of 200 · 1400g (3.1 Lb) · $56.00 · To order
Malabar · Bubble gum, cola, box of 200 · 1400g (3.1 Lb) · $56.00 · To order
Malabar · Bubble gum, tutti frutti, box of 200 · 1400g (3.1 Lb) · $56.00 · To order
Hollywood · Chewing gum, chlorophyll, 11-stick pack · 31g (1.1 oz) · $1.85 · To order



Antesite 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).
Warning: Excessive consumption of licorice can affect blood pressure, IOP (intra ocular pressure), and potassium levels (see FAQ for more on health problems linked with licorice).
In 1898 a young pharmacist, Noel Perrot-Berton, was challenged by a railroad executive to invent a drink--without alcohol--that would quench the thirst of the stokers who toiled in the heat. The result: antésite, which gets its name from the Latin ante (against) situm (thirst). A bit of trivia: on the French stage, it's often antésite that gives water the color of "whisky."

Antésite · Antésite anis · 13cl (4.4 fl oz) · $9.60 · To order
Antésite · Antésite mint · 13cl (4.4 fl oz) · $9.60 · To order

Pastis, Alcohol-free / Pastis sans Alcool

Pastitou 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) · $9.20 · To order

Teisseire Syrups / Sirops Teisseire

Teisseire syrups 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 · 60cl (20.3 fl oz) · $9.50 · To order
Teisseire · Lemon syrup · 60cl (20.3 fl oz) · $9.50 · To order
10% OFF Teisseire · Orange syrup · 60cl (20.3 fl oz) · Best by 11/27/14 · $9.50 $8.55 · To order
Teisseire · Mint syrup · 60cl (20.3 fl oz) · $9.50 · To order
Teisseire · Blackcurrant syrup · 60cl (20.3 fl oz) · $11.50 · To order
Teisseire · Lime syrup · 60cl (20.3 fl oz) · $11.50 · To order
Teisseire · Peach syrup · 60cl (20.3 fl oz) · $11.50 · To order
Teisseire · Raspberry syrup · 60cl (20.3 fl oz) · $11.50 · To order
Teisseire · Strawberry syrup · 60cl (20.3 fl oz) · $11.50 · To order
Teisseire · Tropical syrup · 60cl (20.3 fl oz) · $11.50 · To order
Teisseire · Mojito syrup · 60cl (20.3 fl oz) · $11.50 · To order
Teisseire · Cherry syrup · 60cl (20.3 fl oz) · $11.50 · To order
10% OFF Teisseire · Pink grapefruit syrup · 60cl (20.3 fl oz) · Best by 11/24/14 · $11.50 $10.35 · To order
Teisseire · Anis syrup · 60cl (20.3 fl oz) · $11.50 · To order
Teisseire · Orgeat syrup · 60cl (20.3 fl oz) · $11.50 · To order
10% OFF Teisseire · Iced tea peach syrup · 60cl (20.3 fl oz) · Best by 12/28/14 · $11.50 $10.35 · To order


Gini Quench your thirst like the French with the refreshing lemon-flavored Gini.

30% OFF Gini · Gini Lemon, can · 33cl (11.2 fl oz) · Best by 07/04/14 · $2.50 $1.75 · To order

Lipton Peach Iced Tea / Lipton "Ice Tea" Pèche

Liptonic peach A refreshing peach-flavored iced tea drink.

Lipton · Iced tea peach, can · 33cl (11.2 fl oz) · $2.25 · To order

Badoit Water

Badoit 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) · $2.50 · To order

St Yorre Vichy Water

St Yorre water 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) · $4.40 · Available mid-April.

Carte Noire Coffee / Café Carte Noire

Carte Noire Coffee 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.

10% OFF Carte Noire · Coffee · 225g (7.9 oz) · Best by 09/30/14 · $8.50 $7.65 · To order
Carte Noire · Coffee · 250g (8.8 oz) · $9.30 · Available Date Unknown.


Nestle Ricore 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) · $8.70 · To order

Verbena / Verveine

Verveine Verbena is a favorite for after-dinner infusions or tisanes. Reputed for it soothing and stress-reducing effects, it's the perfect before-bedtime drink.

Provence Epices · Verveine · 50g (1.76 oz) · $6.30 · To order

Wild Thyme / Serpolet

Serpolet 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.

10% OFF Provence Epices · Serpolet (wild thyme) · 100g (3.5 oz) · $4.20 $3.78 · To order

Hot Chocolate Mix / Chocolat en Poudre

If you've warmed up over a hot chocolate at the local brasserie on a wintry French day, this hot chocolate mix will bring back fond memories. The chocolate flavor is strong and true. Depending on your philosophy, you can add the powder to the milk once hot or mix the powder with cold milk and heat the two together while stirring. For a creamier result, you can whip the mixture once hot or steam it using the attachment on an espresso machine. If you want to throw all caution to the winds, use half and half and white chocolate to sweeten the mix; we guarantee a hot chocolate you'll never forget. You can also use the powder as the base for a chocolate fondue.

Voisin · Hot chocolate · 250g (8.8 oz) · $6.10 · To order

Poulain Grand Arome Hot Chocolate Mix

Verveine 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


Banania 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 · To order

See Chocolates for pure cocoa powder.

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