Around my French Kitchen

Tartelettes chocolat caramel - Bonne Maman

2013-06-12T00:00:00.000+02:00

$5.90

If I had to rename this dessert, I'd call it "fall-in-love-with-me-pie", because whoever you eat it for will be weak at the knees after one bite... it's that good!

The secret to this pie is the hidden layer of caramel under the chocolate ganache. It brings the whole thing together and will make you moan out loud when you discover it. This is one seriously sexy pie!

Nine chocolate caramel filled mini french tarts.

Delicious individually wrapped chocolate caramel tartlets, just perfect with morning coffee.

Si tuviera que cambiar el nombre de este postre, yo lo llamaría el otoño-in-love-with-me-pie: Porque te lo comes para quien será débil en las rodillas efecto un mordisco ... es así de bueno! El secreto de este pastel es la capa oculta de ganache de chocolate caramelo bajo el sufijo. Trae todo junto y te hace gemir en voz alta cuando lo descubra. Se trata de un pastel en serio sexy! Nueve de chocolate caramelo lleno de mini tartas francés . Envueltos individualmente deliciosas tartaletas de chocolate caramelo, perfecto con café de la mañana.

Si je devais renommer ce dessert, je l'appellerai "tomber amoureux de sa tarte", Parce que quiconque voudrai le manger, il tombera automatiquement à genoux après une simple bouchée... tellement c'est si bon! Le secret de cette tarte est la couche cachée de caramel sous la ganache au chocolat. Tout cela tient bien ensemble et vous fera gémir à haute voix dès que vous le découvrer. Il s'agit vraiment d'une tartelette sexy! 9 Délicieuses tartelettes au chocolat et caramel emballées individuellement, tout simplement parfait avec le café du matin.

Chocolat caramel Tarts

Tartelettes chocolat caramel

Bonne Maman
135g

Ingrédients: Wheat flour, Milk chocolate 27%, (Sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier: Soya lecithin vanilla flavour), Caramel 20%, (glucose syrup, fresh butter, sweetened concentrated milk, caramelised brown sugar and salt, Emulsifier: Soya lecthin, natural flavour), Cane sugar, Fresh butter, Fresh eggs, Skimmed milk powder, Baking powder (sodium bicarbonate and pyrophosphate), Salt

Tartelettes chocolat noir - Bonne Maman

2013-02-04T00:00:00.000+01:00

$8.49

9 chocolate tart: a subtle blend deliciously crisp batter and heart intense dark chocolate to carry around thanks to its individual packaging.

Bonne Maman puts all her love and expertise inimitable in the preparation of these tarts made with traditional ingredients. Simply a recipe authentic, without artifice, without conservation, or dyes. Quality ingredients: fresh butter, cane sugar for its rich taste, fresh eggs ... a small finesse deliciously crisp, covered with intense dark chocolate and crunchy. With Bonne Maman, rediscover the good cakes you have always loved. Bonne Maman Cakes, a familiar flavor.

Bonne Maman met tout son amour et son savoir-faire inimitable dans la préparation de ces tartelettes fabriquées avec des ingrédients traditionnels. Une recette simplement authentique, sans aucun artifice, sans conservation, ni colorant. Des ingrédients de qualité : du beurre frais, du sucre de canne pour la richesse de son goût, des oeufs frais... une petite délicieusement croquante tout en finesse, recouverte d'un chocolat noir intense et croquant. Avec Bonne Maman, redécouvrez les bons gâteaux que vous avez toujours aimés. Gâteaux Bonne Maman, un doux parfum d'antan.

Bonne Maman pone todo su amor y su inimitable experiencia en la preparación de estas tartas hechas con ingredientes tradicionales. Simplemente una receta auténtica, sin artificios, sin la conservación, así como los tintes. Ingredientes de calidad: mantequilla dulce, caña de azúcar por su sabor rico, huevos frescos ... una finura pequeño deliciosamente crujiente, cubierta con chocolate oscuro intenso y crujiente. Con Bonne Maman, redescubrir las buenas tortas que siempre has querido. Bonne Maman Cakes, un sabor familiar.

Dark Chocolate Tarts

Tartelettes chocolat noir - Bonne Maman

Bonne Maman
125g

Ingrédients: Wheat flour, dark chocolate 25% (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, natural flavor), sugar 12%, 12% fresh butter, powdered chocolate (sugar, cocoa powder ), palm olein, fresh eggs, cocoa butter, skimmed milk powder, salt, baking powder (sodium bicarbonate and sodium pyrophosphate), hazelnut paste, emulsifier: soy lecithin. Possible traces of peanuts and other nuts. Without artifice, without conservation, or dyes.

Mini-madeleines - Fauchon Paris

2013-02-03T00:00:00.000+01:00

$53.49

Madeleine: just say the word and you’ll understand. Or try popping a FAUCHON sponge cake in your mouth. French isn’t so hard after all.

FAUCHON madeleines are generous, light recipes in four flavours to make you melt with pleasure.

Assortment of 16 mini-madeleines - Fauchon Paris
Nature - Chocolat - Orange - Framboise - Caramel

Assortiment de 16 mini-madeleines - Fauchon

96g (3.39oz) box of 16 mini madeleines
Ingredients: Wheat flour, eggs 23%, pastry butter (milk, betacarotene colouring), sugar, stabilizer : glycerol and sorbitol, caramel 7% (sugar, water), chocolate 3% (sugar, cocoa mass, low fat cocoa powder, natural vanilla, soya lecithin), cocoa powder 3%, raspberry juice concentrated 2%, salt, baking powder (sodium bicarbonate, ammonium bicarbonate, disodium diphosphate), flavours, natural orange flavouring 0,1%, natural food colouring carmin.
Allergens: Contains gluten, milk and eggs. May contain traces of soya.
Nutrition Facts for 100g
Energy 450kcal, Total fat 23,9g of which saturated fat 15,7g, Total carbohydrates 53,3g of which sugars 22,3g, Protein 6,9g, Salt 1,10g. .

Savaroises au chocolat - St-Michel

2013-02-02T00:00:00.000+01:00

$8.49

The Savaroise is a recipe unexpected pure butter pastry chocolate surprise by its soft texture and tender. It will melt with pleasure every palate at any time of the day with their individual bag.

Discover pastries St Michel recipe unexpected Savaroise pure butter chocolate surprise you with its soft texture and tender. It will make you melt with pleasure at any time of the day with its individual packaging. Since 1905, St Michel selects only the finest ingredients to products of the highest quality and provides the utmost care in the manufacture of its cookies and pastries.

Homemade Chocolate Savaroise

Savaroises au chocolat - St-Michel

220g
0,49lb

Ingredients: Sugar, fresh eggs 23%, 21% concentrated butter, wheat flour, glucose-fructose syrup (wheat), stabilizer: sorbitol (corn) and glycerol, cocoa mass, cocoa powder, baking powder: disodium diphosphate and bicarbonate sodium, cocoa butter, salt, vanilla flavor, dextrose (corn), emulsifier: soy lecithin, color: b-carotene.

100% chocolat noir - Maxim's de Paris

2013-02-01T00:00:00.000+01:00

$166.90

For dark chocolate lovers under all its forms: tuiles, squares, pearls... In a black collection tin, Maxim's century (35 x 26 x 11 cms)
- A black pencil tin of 15 dark chocolate squares with cocoa beans - 75 g
- A black tin of 12 dark chocolates 'tiramisu' flavour - 100 g
- A black tin of 24 dark chocolate lace Crêpes - 120 g
- A black tin of dark chocolate pearls - 50 g
- A black tube tin of dark chocolate 'tuiles' with hazelnut chips - 150 g
- A black mini egg-tin of dark chocolate amaretto flavour cereal pearls - 50 g

100%
chocolat noir

Pour les amateurs de chocolat noir sous toutes ses formes : tuiles, carrés de chocolat, perles...
Dans un coffret métal de collection noir, le Siècle Maxim's (35 x 26 x 11 cms)
- Un coffret métal noir de 24 fines crêpes dentelles enrobées de chocolat noir - 120 g
- Un plumier noir 15 carrés de chocolat noir aux éclats de fèves de cacao - 75 g
- Un tube métal de tuiles au chocolat noir parsemées d'éclats de noisettes - 150 g
- Une boîte métal de 12 chocolats noirs saveur tiramisu - 100 g
- Une boîte noire de perles de chocolat noir - 50 g
- Un mini oeuf noir perles de céréales chocolat noir saveur amaretto - 50 g

Para los amantes del chocolate en todas sus formas: tejas, cuadrados de chocolate, perlas ...
En una colección caja metálica de color negro, Siglo de Maxim (35 x 26 x 11 cms)
- Una caja de 24 finas tortitas negras de encaje de metal recubiertas de chocolate negro - 120 g
- Un lápiz negro 15 cuadrados de chocolate negro con trocitos de cacao - 75 g
- Un chocolate tejas tubo de metal oscuro salpicado de avellanas - 150 g
- Una caja de 12 metales chocolate amargo sabor tiramisu - 100 g
- Una caja de chocolate negro oscuro perlas - 50 g
- Un mini negro perla cereales huevo de chocolate sabor amaretto - 50g

100% Chocolat noir - Maxim's de Paris

Gift-box

Cassoulet au confit de canard - Fauchon Paris

2013-01-31T11:55:00.000+01:00

$91.90

With the addition of delicious Tarbais beans, this cassoulet made with duck wing confit and ventreche (similar to bacon) is garnished with sausages and reveals spicy notes. Serve with red wine.
Delicious pieces of pork, beans fluxes wish ... taste the real cassoulet. Place your box 10 to 20 minutes in a water bath to ensure perfect presentation of meat and ingots. Carefully, pour the contents into your Cassole or earthenware dish previously rubbed with a clove of garlic. Put in a hot oven (TH 8 or 180 °C). Leave for 30 to 60 minutes depending on the number of units. Remove from oven, carefully break the golden crust and gently press it deep into the casserole. Put your cassoulet au gratin and baked a second time. So what wonder! . . .
Do you know the origin of cassoulet? Visit this page : cassoulet's origins

This is the basic, bonafide, authentic, traditional, real, regional version of cassoulet

Con la adición de deliciosos frijoles Tarbais, cassoulet esta hecha con pato confitado y ala ventreche (similar al tocino) está adornado con salchichas y revela notas especiadas. Servir con vino tinto.
Deliciosos trozos de carne de cerdo, frijoles flujos de deseo ... probar el cassoulet real. Coloque la caja de 10 a 20 minutos en un baño de agua para asegurar la perfecta presentación de la carne y lingotes. Con cuidado, vierta el contenido en su Cassole o loza plato previamente frotadas con un diente de ajo. Poner en un horno caliente (TH 8 o 180 C °). Dejar durante 30 a 60 minutos, dependiendo del número de unidades. Retire del horno, con cuidado romper la costra dorada y presione suavemente profundamente en la cazuela. Ponga su cassoulet gratinadas al horno y una segunda vez. Entonces, ¿qué maravilla!

Cassoulet confit de canard - Fauchon Paris

FAUCHON
le pot de 750g
750g jar

Ingredients : Tarbais beans, duck wings, duck fat, stock (water, salt, flavours, dextrose, saccharose, fat, herns, dehydrated chicken meat, coloring : E150, turmeric extract, paprika extract), sausages (pork meat, salt, spices, mustard, dextrose), bacon, carott, onion, tomato, salt, garlic.
Allergens :Contains mustard.
May contain traces of gluten.
Nutrition Facts for 100g
Energy 768kcal, Total fat 43g of which saturated fat 14,5g, Total carbohydrates 39g of which sugars 9g, Protein 43g, Salt 1g.

Saint Emilion Grand Cru - Château Croix Figeac 2006

2013-01-30T00:00:00.000+01:00

$72.90

AOC Saint Emilion Grand Cru - 2006
Château Croix Figeac.

Vineyard next to Château Figeac with beautiful plots, which produces a superb wine balanced, fruity and tasty. The 2006 is already delicious. Sweetish, soft, ripe dark plum, cherry, dark minerals, bit of raspberry, slight anise, underlying vanilla/oak, chocolate. Lush mouthfeel, decent curves, readily apparent but relatively soft, rounded tannins. Very user friendly style. Straightforward, easy to drink, nice push. Pleasantly precocious.

Alc% vol: 14.0%
Ideal for: Red Meat - Grill - Cheese
Grape variety: Merlot - Cabernet Franc
Serve or keep: To keep 8 years
Bottling: Castle - By the trader
Temperature: Between 16 and 18 ° C

A Little about the Winemaker:

Located on the limestone plateau near Figeac and Cheval Blanc, Château Figeac Cross is an area of former Saint Emilion. It was somewhat dismembered during its history, but was able to maintain excellent plots, including Lamarzelle, adjacent to the prestigious Château Figeac.

It has a land quality, well drained, sandy alluvium consists of gravel and clay-limestone layer retaining heat. Through a takeover operation in the late 90s by Jean Dutruilh former ski champion, and his father, himself a winemaker experienced and meticulous work in the vineyard teams, quality wines of this area has made great strides in recent years.

The vineyard, facing south, has vines average 35 years of age, whose performance is deliberately limited. The vineyard is composed of 80% Merlot and 20% Cabernet Franc.

Saint Emilion Grand Cru AOC - Château Croix Figeac 2006

Saint Emilion Grand Cru - Château Croix Figeac 2006

La bouteille de75cl
Bottling 750ml

Corbieres AOC Autrement - Gerard Bertrand 2009

2013-01-29T00:00:00.000+01:00

$20.49

"Autrement" bio - Otherwise. Red Wine from organic farming.

Serve or keep: Ready to serve
Bottling: Gerard Bertrand - By the trader
Temperature: Between 16 and 18 ° C (Fahrenheit 60,8 - 64,4)
Alc% vol: 13.5%
Ideal for: Red Meat - Cheese - Fish

A Little about the Winemaker:

Gerard Bertrand quickly developed a wine business by selecting winemakers and estates that shared his sense of what was called for. In order to express his talent as a winemaker beyond his native appellation of the Corbieres, he chose to invest in other wines of Languedoc with strong potential.

In 1994 he bought the Cigalus Vin de Pays d’Oc parcels, then three years later the 58 hectares of Chateau Laville-Bertrou in Minervois La Liviniere. A forerunner in the Languedoc, Gerard Bertrand understood the evolution in consumer behavior towards expressive, well balanced and elegant wines. The prestige wines of Gerard Bertrand quickly became the quality reference in the opinion of the professionals.

In the footsteps of his father, Gerard has been contributing to the epic story of the Languedoc in these past years; he is the payee of the qualitative changes made to a good number of Languedoc terroirs and estates.

"Autrement" Corbieres AOC - Gerard Bertrand 2009

Autrement - Corbières - Gérard Bertrand 2009

La bouteille de75cl
Bottling 750ml

Coeur chocolat - Fauchon Paris

2013-01-28T00:00:00.000+01:00

$51.90

Listen... a beating heart – and it’s full of chocolates. True bliss!
7 chocolate hearts with caramel in a gift box, just waiting for the perfect someone...
Gold metal heart box filled with chocolate fondants seven alcohol-free heart shaped.
These milk chocolates are filled with a caramel ganache and coated in gold paper.

Écoutez... un cœur qui bat. Et plein de chocolats. Que du bonheur.
Une boite métal garnie de 7 chocolats au lait. Boîte coeur métallique or garnie de 7 chocolats fondants sans alcool en forme de coeur. Ces chocolats au lait sont fourrés d'une ganache caramel et enrobés dans un papier doré.

Escucha ... un corazón que late. Y un montón de chocolates. Que la felicidad. Una caja de metal llena de chocolate con leche 7. Caja del metal del oro con el corazón lleno de chocolate fondant siete sin alcohol en forma de corazón. Estos chocolates de leche se llenan con un ganache de caramelo y recubrimiento en papel de oro.

Gold Heart Tin

Boîte cœur chocolat lait caramel

FAUCHON
La boîte de 75g

Ingrédients: Sugar, Caramel 14% (sugar, water, dextrose, salt), cocoa butter, whole milk powder, butter, cocoa, invert sugar syrup, stabilizer: sorbitol, emulsifier: soy lecithin, flavors.
Allergens: Contains soy and milk.
May contain traces of gluten, eggs, peanuts and tree nuts.
Nutritional value per 100g: Energy 545.1 kcal, 34.9 g fat of which saturates 22g, Carbohydrate 53.7 g of which sugars 51.7 g, protein 4.1 g, 0.25 g salt.

Herbes de Provence - Ducros

2013-01-26T00:00:00.000+01:00

$7.90

While the best known use is for grilled meats, kebabs, barbecues, grilled fish, herbs of Provence also do wonders in the kitchen every day. Sprinkled on a dish in the oven before, added to a broth or marinade used to flavor tomato sauces, stuffings meet or meat simmered, they do not like to brighten up their dishes.

Dosage: at will.
Tips: To scent of barbecued chicken thighs, lift before cooking the chicken skin, spread mustard and Herbes de Provence Ducros, then replace the skin..

Même si l'utilisation la plus connue est pour les grillades de viandes, brochettes, méchouis, poissons grillés, les herbes de Provence font également merveille dans la cuisine de tous les jours. Saupoudrées sur un gratin avant passage au four, ajoutées à un court-bouillon ou une marinade, employées pour parfumer les sauces tomate, relever les farces ou les viandes mijotées, elles n'ont pas leur pareil pour ensoleiller les plats. Dosage : à volonté. Astuces : Pour parfumer des cuisses de poulet au barbecue, avant cuisson soulevez la peau du poulet, tartinez de moutarde et d'Herbes de Provence Ducros, puis replacez la peau.

Si bien el uso más conocido es para carnes a la brasa, pinchos, parrilladas, pescados a la parrilla, hierbas también hacer maravillas en la cocina todos los días. Esparcidos en un plato en el horno antes, sumado a un caldo o adobo utilizado para salsas de tomate de sabor, rellenos cumplen o cocidos a fuego lento la carne, que no les gusta para alegrar sus platos. Dosificación: a voluntad. Consejos: Para aroma de muslos de pollo asadas, levante antes de la cocción de la piel del pollo, mostaza y propagación Herbes de Provence Ducros, vuelva a colocar la piel.

Based mixture of rosemary, savory, marjoram, thyme,
basil or sage used for seasoning fish, meat or stew (ratatouille).

Herbes de Provence - Ducros

Ducros
Maxi Format
40g
1,41ounce

Moulin à herbes de Provence - ADN Provence

2013-01-25T00:00:00.000+01:00

$70.90

Provence Herbs Mill. Olive wood raw. Mill comes with herbs: thyme, oregano, rosemary..

Care instructions: Olive wood untreated, must be nurtured from time to time.
Place a cloth soaked in olive oil and you will see this object shine revive itself skate.

Moulin herbes. Bois brut d'olivier.

Molinillo Hierbas. Olive madera en bruto.

Provence Herbs Mill

Moulin à herbes - ADN Provence

Hauteur : 10 cm - Diamètre 8 cm.

High : 3,91in - Diameter : 3,15in

Potée aux choux - William Saurin

2013-01-24T00:00:00.000+01:00

$13.49

A delicious pork sausage smoked over beech wood, pieces of pork cooked in a compote of fresh cabbage, decorated turnips, leeks, beans, potatoes and tender carrots.
The geography of Auvergne, its climate, environment and rural mentality willingly saving of Auvergne were originally inspired by the culinary specialties of the région.La fresh cabbage hotpot Country Kitchens and wieners wood beech continues this tradition and you Auvergnate reveals all the flavors and authentic.

Chef's Tips : Stir the bacon back to the pan first and sprinkle with chopped parsley. Or cut slices of bread and put them at the bottom of a casserole dish, pour over the stew and reheat in the oven and finally moisten with white wine (1/4 liter) and water (1 liter) , salt and pepper.

Practical information : this stew simmer in the Auvergne to heat for 5 to 7 minutes.

La géographie de l'Auvergne, son climat , son environnement rural et la mentalité volontiers économe de l'auvergnat ont à l'origine inspiré les spécialités culinaires de la région.La potée aux choux frais Cuisines de Pays et ses saucisses fumées au bois de hêtre perpétue cette tradition Auvergnate et vous en révèle toutes les saveurs et son caractère authentique.

La geografía de Auvergne, su mentalidad clima, el medio ambiente y rural voluntariamente ahorro de Auvernia se inspiraron originalmente por las especialidades culinarias de las cocinas région.La frescas de col País hotpot madera y salchichas haya continúa esta tradición y le Auvergnate revela todos los sabores auténticos y.

Auvergnate Stew Cabbage

Potée au choux - William saurin

William Saurin - "1898"
420g
0,72lb Jar

Ingredients: vegetables: cabbage parboiled (28%), carrots, cooked beans, potatoes, leeks, turnips, preservatives: sodium disulfites. meat and meat products (27%): pork prepared meats, sausage fuméeviande pork, pork fat, water, soy protein, salt, gelling agent: E407a, flavor, wheat flour, milk proteins), preservative: E250 , stabilizers: E451, E452.
Cooked juice: water, salt.
Preservation : was stored at room temperature
Energy values : per 100g: Energy 80 kcal, protein 6.5 g, carbohydrates 5.2 g, fat 3.7 g.

les sablés gourmands caramel - Mère Poulard

2013-01-23T00:00:00.000+01:00

$51.49

The Salted Caramel is as insanely delicious and over the top as it sounds. The famous gooey caramel of the region gives a nice chew to the cookie while the salt provides balance and enhances the sweetness.
The hefty tins are emblazoned with a painting of the iconic Mont Saint-Michel, so you'll know exactly where to go to get more! .
Gourmet shortbread La Mère Poulard are made with natural ingredients carefully selected according to traditional recipes created in France by the famous cook La Mère Poulard restaurant in his famous Mont-Saint-Michel, exceptional World Heritage listed by UNESCO .
What distinguishes these big galettes from the smaller ones is a touch of milk in the recipe, which gives them a creamier taste.
The collector tin is a 4.5 x 5.5 in box decorated with Mere Poulard and Le Mont St Michel - the two are inseparable in our memory.
Pure butter biscuits.
But Who is Mère Poulard? Mère Poulard's story

Les sablés gourmands de La Mère Poulard sont élaborés avec des ingrédients naturels soigneusement sélectionnés selon les recettes traditionnelles créées en France par la célèbre cuisinière La Mère Poulard dans son fameux restaurant du Mont-Saint-Michel, site exceptionnel du patrimoine mondial classé par l'UNESCO.
Biscuits pur beurre..

Gourmet shortbread Mère Poulard están hechos con ingredientes naturales cuidadosamente seleccionados de acuerdo a las recetas tradicionales creadas en Francia por el famoso restaurante La Mère Poulard cocinero en su famoso Mont-Saint-Michel, Patrimonio de la Humanidad declarado por la UNESCO excepcional .
Pure galletas de mantequilla..

Les sablés gourmands caramel au beurre salé

Mère Poulard
400g
0,88lb Jar

Ingredients : Wheat flour, butter, brown sugar, caramel chips salted butter (15.4%), sugar, glucose syrup, cream of Normandy, salted butter (37%), skimmed milk powder, sea salt guérande (1.4%), caramel (glucose-fructose syrup, water), whole egg powder, natural flavor (1.00%), baking powder (sodium pyrophosphate, sodium bicarbonate, corn starch) salt, salted butter caramel (0.3%) (glucose syrup, sugar, butter (11%), water, cream, sea salt (1.4%).
Allergens: Contains milk, gluten and eggs
Possible traces: soy, sesame, groundnuts and nuts.

Crème d'artichaut à la truffe

2013-01-22T00:00:00.000+01:00

$11.90

A velvety soft, creamy and very chic, very appropriate to open the ball of your festive meals and attract gourmets gathered around your table.

This recipe is inspired by the famous artichoke soup with black truffles Guy Savoy. This great head guard carefully the recipe but Eric Bur rest in simplicity and attempts a reproduction of the famous entry.

Crème d'artichaut à la truffe - Eric Bur

Artichoke cream flavored with truffle - Eric Bur - Speciality Provençale
190g
0,42lb
Ingrédients: Artichokes, extra virgin olive oil, truffle flavor, citric acid, salt.

Ratatouille à la provençale

2013-01-21T00:00:00.000+01:00

$12.90

Here's a dish from Nice everyday that goes well with grilled meats. Prepared according to the rules of art, flavors mingle while each vegetable retains its distinct fragrance.

Ratatouille is based cooked zucchini, peppers, tomatoes and aubergines carefully simmered with onions and herbs.

Ratatouille recipe: This delicious recipe is traditionally eaten hot as cold and can be served alone or in packing roasted chicken, grilled fish, omelette or pasta. Ratatouille is a dish typical Provençal cuisine.

Method of preparation: Pour the contents of the jar into a saucepan and warm over low heat without boiling.

Chef's Tip: Ratatouille Niçoise is consumed according to your desire: cold input with a drizzle of olive oil and some fresh basil leaves or hot as an accompaniment to meat or fish grilled and adorned with a few black olives. Enjoy!

Origin : The word "ratatouille" comes from the Occitan ratatolha. It is also used in all languages, including English, ratatouille is also said Valentine in the south of France and piperade in the Basque country. With garlic, olives and onions, it is the "Bohemian Languedoc." The origin of the dish is in the area around Provence and Nice. Originally, the word "ratatouille" means in 1778 motley stew.

Ratatouille is usually served as a side dish, but can also be served as a main dish

(when accompanied by rice or bread)

Ratatouille à la Provençale - Cassegrain

Ratatouille with olive oil cooked Provencal - Cassegrain
375g
0,83lb
Ingrédients: Eggplant, zucchini, pureed tomatoes, chopped red peppers, extra virgin olive oil, sugar, salt, garlic, lemon juice, flour, thyme.

les moutardes françaises - Fauchon Paris

2013-01-20T00:00:00.000+01:00

$39.90

Be gentle, be wild, be bold, be classic, be creative – in a word, be FAUCHON.
Mustard has always been at the heart of FAUCHON's vocation as a grocer. Over the years, we have expanded our array of products to introduce new flavors taken from gourmet French cuisine. This has multiplied its uses in the kitchen and at the table. Five flavors: - Traditional Reims - White wine from Burgundy - Grape Must - Espelette Pepper - Herbes de Provence.

Choisir une moutarde, classique ou audacieuse, c'est comme choisir le bijou parfait qui rehausse la tenue : le petit détail qui change tout. Depuis toujours, la moutarde est au coeur du métier d'épicier de FAUCHON. Au fil du temps, la gamme s'est étoffée au profit de nouvelles saveurs empruntées à la culture gastronomique Française permettant ainsi de multiplier ses utilisations, en cuisine ou sur table. Découvrez Cinq parfums : Moutarde de Reims à l’ancienne, moutarde au Vin blanc de Bourgogne, moutarde au moût de raisin, moutarde au piment d’Espelette, et moutarde aux herbes de Provence .

Elija mostaza, clásico o atrevido, es como elegir las joyas perfectas que mejora el rendimiento: el pequeño detalle que lo cambia todo. Históricamente, la mostaza ha estado en el centro de Fauchon tendero. Con el tiempo, la gama se ha ampliado a favor de nuevos sabores tomados de la cultura gastronómica francesa así multiplicar sus usos en la cocina o en la mesa. Descubre cinco sabores: Mostaza de Reims a la mostaza antigua vino blanco de Borgoña, uva mostaza pimienta de Espelette mostaza, mostaza y hierbas.

Les moutardes françaises - Fauchon paris

FAUCHON
Le coffret de 5x25g
5x25g set

Ingredients : Traditional Reims: Water, mustard seeds, wine vinegar (25%), salt.
White wine from Burgundy: Water, mustard seeds, white wine, white wine vinegar, salt, AOC white wine from Burgundy (3.1%), preservative : citric acid.
Grape must: Grape must (47%), mustard seeds, water, spirit alcohol, salt, spices, coloring agent: anthocyanin.
Espelette Pepper: Water, Mustard seeds, vinegar, pepper purée 18% (Espelette pepper flesh (84%), diluted vinegar, water, salt) , salt.
Herbes de Provence: Water, mustard seeds, vinegar (23%), salt, sugar, herbes de Provence (1%), preservative: sodium bisulfite..
Allergens :Contains sulfites and mustard.
Nutrition Facts for 100g
Energy 147kcal, Total fat 10g, Total carbohydrates 6g Protein 6,3g, Salt 5,13g.

Confiture d'Automne - Fauchon Paris

2013-01-19T00:00:00.000+01:00

$27.90

Get off that stool! And take your finger out of that jam jar!
A sweet mix of typical autumn fruits: pears, whole chestnuts and red grapes.
It is prepared the traditional way, in copper cauldrons in small quantities.

La confiture d'Automne, où comment retrouver les parfums de fruits de saison, raisin, poire et marron. So FAUCHON..
Un mélange gourmand et doux de fruits typiques de l'automne : poires, marrons entiers et raisins rouges.
Elle est élaborée de manière traditionnelle dans des chaudrons de cuivre par petites quantités.

Mermelada otoño, o cómo encontrar el aroma de la fruta fresca, uva, pera y marrón. Así FAUCHON.

Una mezcla de frutas dulces y deliciosos típicos de las peras de otoño, castañas enteras y las uvas rojas.
Se preparó de la manera tradicional en calderas de cobre en pequeñas cantidades.

Confiture d'Automne - Fauchon paris

FAUCHON
250g
8,8oz Jar

Ingredients : Fruits (pears, chestnuts and grapefruits), cane sugar, gelling agent : fruits pectin.
Made from 30g of pears, 15g of chestnuts and 10g of grapefruits for 100g of final product. Total sugar content : 61g for 100g of final product.
Allergens : May contain traces of milk, sulfites and nuts.
Nutrition Facts for 100g
Energy 244kcal, Total fat 0g of which saturated fat 0g, Total carbohydrates 61g of which sugars 61g, Protein 0g, Salt 0g.

Confiture de châtaignes - Bonne Maman

2013-01-18T00:00:00.000+01:00

$6.90

Among jams fall very popular at home, jam chestnuts. Jam is a specialty Ardèche chestnut.
A pleasure to make a dessert garnish a cake, bread for a snack or simply enjoy with a spoon!

Parmi les confitures d’automne très appréciées chez moi, la confiture de marrons. La confiture de châtaignes est une spécialité ardéchoise.
Un véritable plaisir pour faire un dessert, garnir un gâteau , en tartine pour un goûter ou simplement la déguster à la cuillère !

Entre los atascos de caer muy popular en su país, las castañas mermelada. Jam es una castaña de Ardèche especialidad.
Un placer para hacer una guarnición postre un pastel, pan para un aperitivo o simplemente disfrutar con una cuchara!

Confiture de châtaignes à la vanille

Bonne Maman
370g
1,82lb Jar

Ingredients : Sugar, mashed chestnuts, brown cane sugar, pure vanilla extract.
Jam prepared with chestnuts 38g per 100g.
The total content of sugars and 60g per 100g..

Choucroute au Champagne

2013-01-17T00:00:00.000+01:00

$19.90

"Choucroute" is the French word for sauerkraut. Although sauerkraut is a traditionally German and Eastern European dish, the French annexation of Alsace and Lorraine following the Peace of Westphalia in 1648 brought this dish to the attention of French chefs and it has since been widely adopted in France.
The sauerkraut itself is usually heated with a glass of Riesling or other dry white wines or stock, and goose or pork fat.

Eric Bur Sauerkraut also contains champagne, lard, and spices; and can be quickly heated to serve along with sausages or fish.

Champagne Sauerkraut recipe: This support of cabbages Champagne will be perfect to make a delicious sauerkraut, accompanied by steamed potatoes and meat of your choice. Sauerkraut vegetable is the ideal accompaniment to your roast pork, pheasant, goose, chicken.

Method of preparation: Pour the contents into a saucepan, add 3 tablespoons of water, cover and heat over low heat. Serve hot with boiled potatoes and pork of your choice. Sauerkraut vegetables is the ideal accompaniment to your roast pork, pheasant, goose, chicken..

Choucroute au Champagne - Eric Bur

Sauerkraut with Champagne

28.57 oz net weight
Ingrédients: Sauerkraut, lard, Champagne 2%, salt, spices.

Confiture de lait pralinée chocolat - Fauchon

2013-01-16T00:00:00.000+01:00

$27.90

Regression is very trendy these days, especially when it tastes of milk.The CARREMENTCHOC preserve is a recipe inspired by the famous FAUCHON pastry of the same name developed by our Executive chef Christophe Adam.
It is made by adding to a basic traditional milk jam, chocolate rich in cocoa, hazelnut praline and a touch of caramel. The texture is savory, creamy and very soft in mouth.

Descendez de ce tabouret ! Et sortez le doigt de ce pot de confiture de lait praliné chocolat. La confiture « Carrément Choc » est une recette inspirée de la célèbre pâtisserie FAUCHON du même nom développée par notre chef pâtissier Christophe Adam.
Elle est confectionnée en ajoutant à une base de confiture de lait traditionnelle un chocolat riche en cacao, un praliné noisette et une touche de caramel. C’est une recette subtile, très gourmande à la texture liée, onctueuse et très fondante en bouche.

Baje la silla! Y quitar el dedo de este atasco praliné de chocolate con leche. Jam "Definitivamente Shock" es una receta inspirada en la famosa pastelería Fauchon del mismo nombre desarrollado por nuestro Pastry Chef Christophe Adam.
Está hecho mediante la adición de una base tradicional de chocolate, dulce de leche rica en cacao, praliné de avellanas y un toque de caramelo. Esta receta es una textura sutil, muy sabroso obligado, muy suave y se derrite en la boca.

Milk with chocolate Jam - Fauchon

Confiture de lait praliné chocolat - Fauchon

FAUCHON
250g
0,55lb Jar

Ingredients : Milk, cane sugar, hazelnuts praline (hazelnuts 50%, sugar 50%), chocolate (cocoa mass, sugar, cacao butter, emulsifier : soya lecithin, natural vanilla flavouring), caramel (water, sugar), gelling agent : fruits pectin.
Made from 63g of milk, 14g of praline, 8g of chocolate for 100g of final product. Total sugar content : 59g for 100g of final product.
Allergens: Contains milk, soya and nuts.
Nutrition Facts for 100g
Energy 383kcal, Total fat 12,2g of which saturated fat 7,1g, Total carbohydrates 62g of which sugars 59g, Protein 6,5g, Salt 0g. .

Confiture au lait - Reflets de France

2013-01-15T00:00:00.000+01:00

$10.90

It is also called Dulce de Leche. The origin of the milk jam remains mysterious: we find on all continents. Rich in carbohydrate, it will delight both children and sports. Enjoy it on bread or pancakes.

"According to a legend of the nineteenth century, is credited with the discovery of the milk jam the distraction of a chef of Napoleon's army.
At this time, the soldiers had to ration a bowl of sweet milk. During a battle, the mixture would be heated longer than expected, but the result was even more delicious. Today, it is a specialty Norman greatly appreciated. "

On l'appelle aussi Dulce de Leche. L'origine de la confiture de lait reste mystérieuse : nous la retrouvons sur l'ensemble des continents. Riche en glucide, elle fera le bonheur des enfants comme des sportifs. A déguster sur du pain ou des crêpes.

"Selon une légende du XIXe siècle, on attribue la découverte de la confiture au lait à la distraction d'un chef cuisinier de l'armée napoléonienne.
A cette époque, les soldats avaient pour ration un bol de lait sucré. Lors d'une bataille, le mélange aurait chauffé plus longtemps que prévu, mais le résultat était d'autant plus succulent. Aujourd'hui, c'est une spécialité normande fort appréciée".

También se llama Dulce de Leche. El origen del dulce de leche sigue siendo un misterio: se encuentra en todos los continentes. Los ricos en hidratos de carbono, que hará las delicias de los niños y los deportes. Disfrútalo en el pan o panqueques.

"De acuerdo a una leyenda del siglo XIX, se le atribuye el descubrimiento del dulce de leche la distracción de un cocinero del ejército de Napoleón.
En este momento, los soldados tuvieron que racionar un tazón de leche dulce. Durante una batalla, la mezcla se calienta más de lo esperado, pero el resultado fue aún más delicioso. Hoy en día, se trata de un Norman especialidad muy apreciada. "

pancakes with "dulce de leche"

Confiture au lait de Normandie

Reflets de France
325g
0,72lb Jar

Ingredients: Normandy condensed milk, cane sugar, pectin fruits. Per 100g of finished product: Prepared with 80g of milk, total sugar content: 56g, refractometric solids: 68g. May contain traces of nuts.

Boeuf Bourguignon - Fauchon Paris

2013-01-13T00:38:00.000+01:00

$93.90

Of course you can say, “I made it myself!” We won’t tell. At FAUCHON, secrets are sacred.
FAUCHON invites you to discover its beef bourguignon, a gastronomic French recipe. Juicy morsels of beef, carrots, and pearl onions are simmered in a casserole dish, and when it’s almost ready, red wine is added to develop the flavor.

Tasting tips: Reheat about 25 minutes over low heat and garnish with fresh pasta or mashed potatoes.

Évidemment, vous pourrez toujours dire « c'est moi qui l'ai fait ! », nous ne vous trahirons pas. La parole de FAUCHON, c'est sacré. Une recette incontournable de la gastronomie française. Les beaux morceaux de viande de bœuf accompagnés de carottes et de petits oignons mijotent tout doucement à la cocotte. Du vin rouge est ajouté pour parfumer le tout.

Por supuesto, siempre se puede decir "fui yo quien lo hizo! "No te defraudará. Discurso FAUCHON es sagrado. Una receta deber de la gastronomía francesa. Las hermosas piezas de carne de res acompañado de zanahorias y cebollas a fuego lento suavemente en la sartén. El vino tinto se añadió para dar sabor a ella.

Boeuf Bourguigon - Fauchon Paris

FAUCHON
720g
1,59lb Jar

Ingredients : beef and beef cheek (50%), Bouillon (Madiran red wine, Madeira, Armagnac, thyme, bay leaves, cloves, black pepper), mushroom, carrot, onion, pork rind, tomato, starch, salt , sugar, garlic paste (fresh garlic, dehydrated garlic, salt), color: Patrelle, black pepper.
allergens : May contain traces of sulphites.
Nutritional value per 100g
Energy 140kcal, 1.4g fat, 2g Carbohydrate of which sugars 0.8g, Protein 18.2g, salt 0.62g.

Moutarde au Chablis aux brisures de Truffe

2013-01-12T00:00:00.000+01:00

$106.90

Home MAILLE celebrates the holidays with this mustard blend of sophistication and rarity.
Freshly served at the pump, it reveals a generous yellow dress dotted with broken black truffle French origin, revealing a delicate and intense. To sublimate this exclusive home MAILLE chose green as one black stoneware limited edition. This unique mustard adorn tables or party will be a great gift for gourmets seeking finesse and rarity.

La maison MAILLE célèbre les fêtes avec cette moutarde alliant raffinement et rareté.
Fraîchement servie à la pompe, elle dévoile une généreuse robe jaune, mouchetée de brisures de truffe noire d’origine française, révélant un parfum délicat et intense. Pour sublimer cette exclusivité, la maison MAILLE a choisi comme écrin un pot en grès noir en édition limitée. Cette moutarde exceptionnelle ornera les tables de fête ou sera un cadeau idéal pour les gourmets en quête de finesse et rareté.

Inicio MAILLE celebra las fiestas con esta mezcla de mostaza de sofisticación y rareza.
Recién servido en la bomba, revela un vestido amarillo generoso salpicado de origen negro roto trufa francesa, revelando un delicado e intenso. Para sublimar este MAILLE hogar exclusivo eligió verde como un negro gres edición limitada. Esta mostaza único adornar mesas o fiesta será un gran regalo para los gourmets que buscan elegancia y rareza.

Brouillade eggs with mustard Chablis and broken black truffle MAILLE

Moutarde au Chablis aux brisures de Truffe

Maille
100ml
3,38oz

Choucroute royale - William Saurin

2013-01-11T00:00:00.000+01:00

$17.90

Land of ancient customs, Alsace has a rich cuisine heavily influenced by two dominant main: pork and wine. Regarded as the best white wine in the world, Riesling from Alsace is a gastronomic wine par excellence. Used in sauerkraut From Country Kitchens, he emphasizes with the flavors of this dish.

Royal Sauerkraut recipe: A tasty sauerkraut cooked in Riesling Alsace accompanied by tender pieces of salted pig prepared, tasty pure pork sausage smoke, frankfurters and sausages with a slice of smoked sausage, all flavored with cumin seeds and juniper berries.

Method of preparation: Simmer this Choucroute Royale over low heat for 8-10 minutes.

Chef's Tip:Accompanying potato steamed for 5 to 7 minutes.

Serving Suggestions: Serve with a dry white wine: Alsace pinot blanc bodied Riesling, Sancerre, Chablis and Mâcon Solutre.

Choucroute royale - William saurin

Au Riesling d'Alsace - " Cuisines de Pays"
With Alsace Riesling Wine - "Country Kitchens"
400g
0,88lb

Ingrédients: sauerkraut (38%). Meats and meat (32%) prepared pork salted, smoked pure pork sausages 2, 2 frankfurters, 2 slices of smoked sausage (pork, pork fat, water, lean pork head, salt, plasma pork, soy protein, flavorings, preservatives: E250, E316, stabilizers: E450, E451, E452, thickener: seaweed Eucheuma processed wheat flour, milk proteins). Cooked juice (water, Riesling (1% of the total net weight), flavor, flavoring), lard, juniper berries, caraway seeds.

Blanquette de Veau à la crème

2013-01-10T00:00:00.000+01:00

$11.90

For Norman, the eating is more than a tradition, it is a must! His cooking is simple, but milk, it takes a profusion of products that adorn the dishes of natural flavor. From the best milk in the region of the Bessin and Cotentin, cream of Isigny AOP and delivers all its creaminess to the Blanquette Veal Country Kitchens.

Blanquette Veal recipe: Delicate pieces of veal cooked in a creamy sauce with fresh cream of Isigny Sainte-Mère, dotted with mushrooms and onions, all served with potatoes and carrots soft.

Methode of preparation: Simmer this Blanquette Veal heat for 5-7 minutes.

Chef's tip: In a bowl, mix the cream, egg yolk and lemon juice. Add this mixture to the last moment, stir well and serve immediately.

Serving Suggestions: A creamy white wine Mercurey, Rully (Burgundy), Tokay Pinot Gris (Alsace). Or rosé wine: Côtes de Provence (Provence).

Blanquette de Veau - William Saurin

à la crème fraiche d'isigny AOC "Cuisines de Pays"
cream of Isigny AOP "Country Kitchens".
400g
0,88lb

Ingrédients: Vegetables (45%), potatoes, carrots, mushrooms, onions, preservatives: sodium disulfites, ascorbic acid, citric acid. Sauce: water, cream A.O.P. Isigny (2% of total net weight), rapeseed oil, white wine, cassava starches and rice flavors (including wheat, milk, egg, sesame, celery), salt, thickener: carob seed flour and gum guar, stabilizers: E452, E339, flavor enhancer: E621, color: E 1