Last week's newsletter was all about offering some yummy support to the children on their way back to school. Now it's time to turn to the grown-ups with a focus on our irresistible adults only treats from France!
Our adults only selection features Abtey chocolates with marc de champagne rosé, apple cider and wine confits by L'Épicurien, and fruits and mini pastries in liqueur by Distillerie du Périgord and Peureux, to delight all the foodies of age.
Enjoy the flavors. Take good care of yourself.
Marianne Prébet
Founder & Gourmand-in-Chief
P.S. Our August promo will end very soon: 15% off our entire Les Délices du Lubéron selection with the code LUBERON. Don't miss out!
Just in: more French favorites
Among the French favorites recently added to our shelves you will find Bonne Maman peach sauce, Les Comtes de Provence organic mirabelle spread, Guyaux Eiffel Tower–shaped chocolates, Les 2 Marmottes Retour de Soirée herbal tea, and Meneau organic fruit juices and nectars.
If there is a French treat you would like to find on our website, please share your craving with us.
Suggestions for your French agenda
There is plenty of exciting French cultural events all around America. Enjoy your picks!
Boston's Museum of Fine Arts presents Van Gogh: The Roulin Family Portraits. Through September 7.
Chicago's Art Institute presents Gustave Caillebote: Painting His World. Through October 25.
The Denver Art Museum presents The 19th Century in European and American Art.
In Kansas City the Nelson-Atkins Museum presents Monet's Garden and the Secret Language of Flowers. Through April 19, 2026.
In San Francisco the de Young Museum presents Matisse's "Jazz" Unbound. Through July 27.
In Washington, DC Marc Chagall's magistral Orphée mosaic in on view in the sculpture garden of the National Gallery of Art.
Last but not least, French star comedian Gad Elmaleh is scheduled to perform (in French) in New York on September 10.
Try out La Patelière's recipe for îles flottantes (floating islands)
Talk about a French classic!
Ingredients (serves 4)
4 eggs (whites and yolks separated)
150g sugar
750g whole milk
1 Bourbon vanilla pod
20g flaked almonds
salty caramel topping
Directions
Start by making the egg whites: separate the whites from the yolks and place the whites in the bowl of your food processor fitted with the whisk attachment. Set the yolks aside in the fridge.
Whip the egg whites at low speed until micro-bubbles form. Once the whisk leaves traces in the egg whites, slowly add the sugar and increase the speed. The whites are set when they are firm, smooth and glossy.
While the egg whites are rising, gently heat the milk.
Once the egg whites have risen and the milk is hot, form large spoonfuls of egg whites and place them in the saucepan (I recommend using a large tablespoon and making them 3 by 3). Cook for 1 minute, then turn them over and cook for a further 1 minute.
When the whites are cooked, remove them with a skimmer and place in a dish. Set aside in the fridge.
Strain the milk through a fine sieve to remove any pieces of egg white, and add the scraped vanilla pod.
In a bowl, whisk the egg yolks with the sugar. Gradually pour in the hot milk while whisking, then return the mixture to the pan. Cook your anglaise over a low heat until it coats a spoon, i.e. 82°C on a thermometer.
Pour the cooked custard into a clean dish, cover with cling film (directly on top) and cool quickly (place in the freezer on an ice pack for 15 minutes, then transfer to the fridge to cool completely). This custard will keep for 48 hours in the fridge.
To serve, place a little custard in a ramekin, add two egg whites and sprinkle with roasted flaked almonds (place the flaked almonds in an unventilated oven for around 10 minutes at 165°C). Finish with a drizzle of salted butter caramel topping and enjoy!