Essentials from France - Life, Food, Gifts, French Products

2009-10-16T10:03:00.000-07:00

Christmas season is Chocolate season!

What better way to celebrate the Christmas season than with a chocolate gift?

These adorable chocolate sardines have been very popular in France for decades.
They will make the perfect gift with a touch of humor for every chocolate lover, kids or adults!

To see additional Christmas Gourmet Gifts, visit our Christmas section. From Chocolate Crepes Dentelles to Sea Salt with Truffle and Champagne Gift Baskets, you will find a great selection of Gourmet foods served during traditional Christmas dinners in France,

2009-09-20T11:33:00.000-07:00

With some of the finest herbs grown in Provence (marjoram, thyme, rosemary, fennel, savory, and basil), Herbs de Provence are the ideal gift for every Gourmet lover!

Herbs de Provence are mostly used to flavor grilled foods such as fish and meat. They will do wonders with your BBQ! The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavor into the cooked food.

Herbs de Provence can also be simply added to a sliced tomato salad with a little extra olive oil and Fleur de Sel.

2009-09-20T11:29:00.000-07:00

For those of you who are looking for a Provence Souvenir, Provence Lavender Sachets are the perfect gift for anyone!

These are great to freshen and perfume drawers, linens, closets, or a travel bag.

if the fragrance fades, just give them a squeeze to release the natural oil inside the lavender buds.

A few days in Provence

2009-09-20T10:50:00.000-07:00

This summer, I spent a few days in Moustiers Sainte Marie, a beautiful historic village located in the South of France.

Moustiers is close to the Gorges du Verdon, a great place for canyoning and rafting, with breathtaking views. I enjoyed the weather (not unlike California's), the markets, and the ubiquitous Lavender scent in the air!

Moustiers Sainte Marie has been a center of he pottery trade, especially faience, for centuries. Above the town, a star hangs on a 225 meter long chain suspended between two cliffs. According to the legend, a Provence knight held prisoner by the Saracens during a crusade vowed to hang a star over the village on his return. The star has been replaced several times over the centuries because it ages and occasionally falls.

French Macarons in the US

2009-04-27T12:07:00.000-07:00

Have you been missing those fresh Macarons that you once had in France? Have you been looking for those typical cookies made by Le Notre or Laduree?

French Macarons, not to be confused with coconut macaroons, are sweet, tender and so yummy. I am glad to report that I found authentic macarons made by French Chefs in the US.

Sometimes called Parisian Macaroons, those crisp smooth cookies literally melt in your mouth leaving the decadent and rich cream deliver the coup de grace.

If you are health conscious, Saveur du Jour offers gluten-free Macaroons. They are delivered in a specific tray that holds each macaron in place during shipment.

I ordered some recently for Charlotte and Violette's piano recital. They were delicious and it was a real treat to enjoy fresh macarons in the heart of Silicon Valley!

Nos remedes de Grand-Mere (Old wives' cures)

2008-03-26T13:38:00.000-07:00

One of the most famous old wives' cures is certainly the Grog.

Most people in France have been used to drinking grogs since they were kids.

When I was a child, my mother used to prepare me a grog right after the first symptoms of a cold appeared. I was drinking my grog just before going to bed and still remember how well I slept the night after!

There are many benefits associated to drinking a grog when you have a cold.
Hot water helps your body naturally eliminate toxins by sweating.
Lemon along with honey are remedial in cases of persistent coughs and sore throat as they reduce throat irritation.

Here is a very simple recipe to make a delicious grog.

All you need is honey, lemon, rhum (optional) and water.

Bring water to boil. In the meantime, squeeze a lemon. Put 2 teaspoons of organic honey in a mug, add the lemon juice and a little rhum (optional and not recommended for children of course). Fill the mug with hot water. Let the water cool down a little before drinking ...

For added flavor, add a pinch of cinnamon, cloves or use Lavender honey.

2008-01-20T10:16:00.000-08:00

Have you ever tasted the fruits given by the Arbutus, the Strawberry-tree as we call it in France?

I have a big Arbutus (Arbousier in French) in my garden which bears branches very near to the earth. The fruit, called Unedo, takes a year in coming to perfection.
The tree makes a beautiful apparence in October and November when loading with thousands of ripe fruits. Arbutus is a native of the South of Europe. In France, we can find it in Provence where people cook the fruit to make delicious preserves.

In Corsica, the "gelee d'arbouse" is a typical recipe.
All you need to make it is Unedo fruits, white sugar, and water:

Clean the fruit under running water, take off the stalk with knife. Put the fruit into a jam pan and cover with cold water. Cook over low heat for approx 15 minutes. Squeeze the fruit with a strainer and place the juice into a jam pan. Cook the juice over low heat for approx 2 hours with equal weight of sugar. Stir gently until all the sugar is dissolved and the jam staged is reached. Allow the jam to cool before filling the jars.

Recipe for French Crepes

2008-01-18T15:17:00.000-08:00

No school today! Charlotte and Violette, my twin daughters, have invited a girl friend for a play date this afternoon. As I usually do when a little guest is at home, I make crepes for the snack. The french traditional "4 o'clock snack " (4 heures) is nearly the most important moment of the day for my girls!

For optimal results, I usually prepare the batter ahead of time and let it rest at least one hour.

Here are the ingredients you will need to make 16 to 24 delicious crepes:

1 cup plus 1 tablespoon (150 g) all-purpose flour

3 eggs

1 ½ cups milk

2 tablespoons vegetable oil

1 pinch salt

and 1 non-stick aluminium crepe pan.

Preparation

Put the flour into a bowl, add the eggs, and ½ cup of the milk. Whisk slowly until a smooth batter is formed. Add the remaining 1 cup milk, 2 tablespoons vegetable oil and salt. Whisk well. Add ¼ cup water and whisk slowly just before using the batter. Heat a non-stick aluminum crepe pan over medium-high heat. Hold the pan in one hand, tilting it slightly. Using a small ladle, pour about 2 tablespoons of batter into the pan where the sides and bottom meet. Now turn the pan in a circular motion to spread the batter evenly. The amount of batter used should just coat the bottom of the pan. Any excess should be poured back. Cook the crepe until the edge begins to brown. Turn the crepe with a spatula. Cook the second side for only 10 to 15 seconds and slide the crepe onto a plate. Repeat until all the crepes are made, stacking them one on top of the other, and allow them to cool.

Fill the crepes as you are eating them with a little sugar, jam, chocolate fondue ...

Charlotte and Violette's favorite is Nutella - Bien Sur !!!