Newsletter

French fall flavors

Brisk nature walks are among the fall pleasures I treasure most and I hope you too have your fair share of those. Which brings me quite naturally to our selection of French fall flavors, for you to enjoy back home from your hikes. As the French saying goes: après l'effort, le réconfort (after effort comes comfort)!

Our fall selection includes Alpina Savoie mushroom and walnut pasta; Sabarot lentils, beans, and dried mushrooms; Pébeyre truffles; André Laurent choucroute (sauerkraut), lentils and beans cooked in goose fat; Rougié moulard duck leg confit; Clément Faugier chesnuts and chestnut spread; Biscuiterie de Provence chestnut cake, almond, fig & raisin cake, and organic hazelnut cake.

Enjoy the season. Take good care of yourself.

Marianne
Founder & Gourmand-in-Chief

P.S. Don't forget Halloween is coming up! Spoil the kids with our individually wrapped candies: Carambar caramel and fruit sticks, Régal'ad soft fruit candies, Petit Ourson chocolate–covered marshmallows, and Pierrot Gourmand lollipops.

ORDER NOW
 
This month's deals: 20% off all our 3rd quarter best sellers with coupon TOP12Q3 (offer valid until October 31, 2021, as long as supplies last).

 

Just in: more French favorites

Among the French favorites recently added to our shelves you will find Les Délices du Lubéron red pepper and olive spread, J. Leblanc first press extra virgin olive oil, Martin-Pouret white vinegar with shallots, Pierre Biscuiterie pure butter cookies, and Douce Nature Aleppo soap (aka savon d'Alep), a classic renowned for its skin care properties.

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 on-site French cultural events all around America. Enjoy your picks!

 

The Baltimore Museum of Art presents A Modern Influence: Henri Matisse, Etta Cone, and Baltimore. Through January 2, 2022.

 

The Brooklyn Museum presents Christian Dior: Designer of Dreams. Through February 20, 2022.

 

The Denver Art Museum presents The 19th Century in European and American Art.

 

In Kansas City, MO the Nelson-Atkins Museum of Art presents Monet Water Lilies: From Dawn to Dusk. Through January 23, 2022.

 

The Kent State University Museum presents Forever Chanel / Coco + Karl. Through February 22, 2022.

 

In Los Angeles, the 25th edition of the COLCOA French film festival treats us to a thrilling lineup of recent French features. November 1-7.

 

New York's French Institute (FIAF) presents its new film series, Wes Anderson's French Connection. Through October 26.

 

In New York FIAF’s acclaimed annual arts festival, Crossing The Line, returns for an exciting 14th edition this fall. This year’s program spotlights Africa’s cultural renaissance, and features works created by interdisciplinary artists coming out of the continent and diaspora. October 20 through November 6.

 

New York's Met Museum presents Jules Tavernier and the Elem Pomo. Through November 28.

 

In Philadelphia the Barnes Foundation presents Suzanne Valadon: Model, Painter, Rebel. Through January 9, 2022.

 

San Francisco's iconic cinema Roxie pays tribute to monstres sacrés Jean-Paul Belmondo and Jean Gabin with a special program. October 24.

 

In Washington DC, the Hirshhorm Museum presents Marcel Duchamp: the Barbara and Aaron Levine Collection. Through May 8, 2022.

 

In Williamstown, MA the Clark Art Institute presents Claude and François-Xavier Lalanne: Nature Transformed. Through October 31.

 

Try out Connétable's recipe for Halloween cream of soup with white tuna

 Halloween cream of soup with tuna

Talk about a spooky fall appetizer!

Ingredients (serves 4)
2 tins white tuna in water
4 small pumpkins
1 medium onion, chopped
2 medium potatoes, peeled and cut in large chunks
40g (3 Tbsp) butter
½l (2 cups) chicken stock
¼l (1 cup) crème fraîche
4 sprigs coriander, chopped
croutons
fine salt and pepper from the mill

Directions
Cut the top of each pumpkin. Carve the inside of the pumpkin. Remove seeds and set aside the pulp in a large bowl.
In a saucer pan, heat butter on low heat then add in onion and turn up the heat a bit.
When onion has become translucid, add in pumpkin pulp and cook for 2-3 minutes.
Add in ¾ tuna, ¾ coriander, potatoes, chicken stock. Cook 20 minutes on low to medium heat.
Add in crème fraîche and blend until you obtain a smooth cream of soup. Add salt and pepper to taste and cook a little longer.
Pour cream of soup in each carved pumpkin. Sprinkle the rest of tuna (cut in small pieces), croutons, and the rest of coriander. Serve immediately.