Newsletter

Best Sellers 2019

Try them now!

Our 2019 best sellers (including Amora Dijon mustard, Teisseire grenadine syrup, and Nestlé Dessert baking chocolate, pictured above) are lined up for you. Click here to see them all.

All you have to do now is take your picks and get 20% off with coupon code BEST2019. Enjoy!

Marianne

Owner & Gourmand-in-Chief

P.S. Congratulations to Betsy, the lucky winner of our New Year Giveaway! She has received a $100 Simply Gourmand gift certificate.

ORDER NOW

This month's deals: 20% off our 2019 best sellers with coupon code BEST2019 (offer valid until January 31, 2020, or until supplies last)

 

Just in: more French favorites

Among the French food favorites recently added to our shelves you will find Karine & Jeff organic Provençal soup, Groix & Nature tasty crab rillettes (slowly cooked pâté), made in Brittany's Island of Groix, and L'Épicerie de Provence delicate violet syrup.

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

So many exciting French cultural events all around the USA this month and next. We hope you'll enjoy our picks!

The Cultural Services of the French Embassy present Nuit des idées / A Night of Philosophy and Ideas, a series of intellectual marathons that will be held in seven major U.S. cities : Boston, Chicago, Los Angeles, Miami, New York, Norfolk, and San Francisco. This year's theme : Being Alive / Être vivant. many prominent intellectuals will take part, including 2019 Nobel Prize-winning economist Esther Duflo. January 25 through February 2.

Philippe Lançon, the author severely wounded in the terrorist attack against Charlie Hebdo, presents his book Disturbance: Surviving Charlie Hebdo, a deeply disturbing and engaging account of his experience. He will stop in Baltimore, Washington, DC, New Haven, CT, and New York. January 23 through February 1.

The Austin Film Society presents Jeanne Moreau: High Season, a selection of films shot by the iconic actress during a 6-year period that is arguably the peak of her amazing career. Through February 2.

The Berkeley Pacific Film Archive presents Agnès Varda: An Irresistible Force, a timely retrospective of the acclaimed director's singular work. Through February 28.
 
The Brooklyn Museum presents JR: Chronicles, the first major U.S. exhibition of the works by the groundbreaking French multimedia artist. Through May 3.
 
Cross-disciplinary cultural season Brooklyn Falls for France features 27 projects, including 7 American premieres, in 20 different Brooklyn venues. Through February 2020.
 
In Cambridge, MA, the Brattle presents Varda Rarities. January 31 through February 3.
 
Cleveland's Cinematheque presents Éric Rohmer's Six Moral Tales, yes, all of them. February 1-29.
 
Denver Film presents Cinéma Noir Et Blanc, a series of beloved French film classics. January 24-26.
 
The Denver Art Museum presents Claude Monet: The Truth of Nature. Through February 2, 2020.

In Fort Worth, TX the Kimbell Art Museum presents Renoir, The Body, The Senses. Through January 26.

In Los Angeles French actor Patrick Timsit plays Le Livre de ma mère (Book of my Mother), an adaptation of Albert Cohen's ever poignant memoir, at Théâtre Raymond Kabbaz. In French with English supertitles. January 31 and February 1.

In Los Angeles Théâtre Raymond Kabbaz presents A Night of French Short Films. February 6.

In Los Angeles the Getty Center presents Peasants in Pastel: Millet and the Pastel Revival. Through May 10, 2020.

In Naples, FL the Baker Museum presents Monet to Matisse. Through March 22.

In New York French actor Patrick Timsit plays Le Livre de ma mère (Book of my Mother), an adaptation of Albert Cohen's ever poignant memoir, at the Florence Gould Hall. In French with English supertitles. January 29-30.

In New York the Florence Gould Hall presents Les Indes galantes by the Paris Opera & Ballet. Acclaimed by the New York Times as “A ferociously polished extravagance.” February 2.

New York's FIAF (French Institute) presents its new film series, Foreign Eyes Filming France. Through March 31.
 
New York's Met Museum presents Félix Vallotton: Painter of Disquiet. Through January 26, 2020.
 
In Pasadena the Norton Simon Museum presents By Day & by Night: Paris in the Belle Époque. Through March 2.
 
The Portland Museum of Art (Maine) presents Agnès Varda Mini-Retrospective. Through March 12.
 

The San Francisco MoMA presents Agnès Varda: An Irresistible Force, a broad retrospective put together with Pacific Film Archive. Through March 2.

Seattle's SIFF Film Center presents The Restless Curiosity of Agnès Varda. Through January 19.
 
In Washington, DC La Maison Française presents Vies d'Artistes, a series of four powerful and imaginative films on artists. Through February 25.

 

Try our recipe for rib eye steak with morels

Rib Eye Steak with Morels

A gourmet dish that will delight the sophisticated carnivores in your life!

Ingredients (serves 2)
1 rib eye steak
30 g (2 oz) dried morels
15 cl (⅔ cup) heavy liquid cream
1 shallot, minced
2 parsnips, cut in small pieces
1 zucchini, stripped with a mandolin
1 lemon (for juice and zests)
a few hazelnuts, crushed
salt and pepper
butter
olive oil

Directions
Remove steak from the fridge at least an hour before starting to cook.
Marinate zucchini strips in olive oil, lemon juice, salt and pepper.
Rehydrate morels in simmering water for 20 minutes. Drain. Keep rehydration juice on medium heat until reduced by half.
In a frying pan, saute shallots on medium heat. Add most of cream and a small laddleful of rehydration juice. Cook until the sauce coats the spoon. Add morels. Season with salt and pepper. Add most lemon zests.
In a saucepan, slightly caramelize parsnips in a little butter. Cover with water and cook for 20 minutes. Puree, then season. Dilute with the rest of cream.
In a pan with hot oil, caramelize the first side of steak. Turn around, lower heat, and add a knob of butter. Keep in oven at 80°C (180°F) until serving.
Mix hazelnuts and mix and the rest of lemon zests.
Serve half of steak on each plate accompanied with zucchini strips, parsnip puree, and morel sauce. Sparkle hazelnut and lemon zest mix. Serve immediately.