We are excited to introduce six new additions to our Comptoir & Co range to spice things up in your cooking!
Our selection now features Cinq Baies, a beloved peppercorn blend; Persillade, an aromatic cooking blend; and a gourmet blend of salt, tomatoes, and olives. We have also included two outstanding spice blends for meat dishes, Quatre Épices and Ras El Hanout (a Northern African classic), and the Ratatouille spice and herb blend for vegetable dishes.
Enjoy the flavors. Take good care of yourself.
Marianne Prébet
Founder & Gourmand-in-Chief
P.S. Our Easter Specials are just in! I'll tell you more next week but, if you can't wait, feel free to take a peek here. :)
Just in: more French favorites
Among the French favorites recently added to our shelves you will find St Michel savory biscuits, André Laurent Cœur de Chou choucroute, La Dunkerquoise vanilla-filled waffles, assorted Anis de Flavigny mints in a charming tin, Pierrot Gourmand Cocorico gummy candies in the shape of beloved French icons, and Nina's Paris loose leaf tea in pretty tins.
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!
The Denver Art Museum presents The 19th Century in European and American Art.
Houston's Museum of Fine Arts presents Louvre Couture. Through March 15.
In Kansas City the Nelson-Atkins Museum presents Monet's Garden and the Secret Language of Flowers. Through April 19.
In New York Film at Lincoln Center presents Raymond Depardon: Humanity in Focus. Through March 4.
L'Alliance New York presents its new film series, Chabrol! Suspense! Restored! Through February 24.
In Washington, DC the National Gallery of Art presents Mary Cassatt: An American in Paris. February 14 through August 30.
In Washington, DC Marc Chagall's magistral Orphée mosaic in on view in the sculpture garden of the National Gallery of Art.
Try out Marianne's family recipe for gâteau de riz
Gâteau de riz (caramelized rice cake) holds a special place in many French childhood memories. Here is our family recipe.
Ingredients
200 grams (1¼ cups) round rice (risotto type)
1 liter (4¼ cups) whole milk
1 vanilla pod
50 grams (4 tbsp) butter
150 grams (⅔ cup) sugar
2 large eggs
Directions
Pour the milk into a saucepan, add the vanilla pod cut lengthwise, and bring to the boil. Add the rice and let simmer on low heat for 45 minutes. You may need to add some milk towards the end of the 45 minutes to keep the mixture moist.
Remove the saucepan from the burner and remove the vanilla pod. Add butter, sugar, eggs and stir. Pour the mixture into a round (at least 3 inch deep) cake pan or a soufflé mold coated with liquid caramel. Bake for about 45 minutes at 180ºC (350ºF). Refrigerate and serve cold.
Unless you are a caramel expert, you may want to use our hassle-free recipe for liquid caramel that keeps liquid for several months. Make one batch and keep it in a jar in your fridge. It will be enough for at least 3 cakes. Mix 500 grams (2½ cups) sugar, 1 tbsp vinegar, and 12.5 cl (½ cup) water to the boil and keep on high heat for about 15 minutes. When the mixture turns golden, lower the heat and add very cautiously 25 cl (1 cup) of cold water (beware of splashes). Turn up the heat for 1 minute then remove from the burner.