Newsletter

French Chestnut Bonanza

The French are partial to chestnuts and chestnut specialties, in particular around this time of the year, so I am truly delighted to welcome you to our, oh so seasonal, chestnut bonanza!

Our selection features Bonne Maman chestnut preserves, Clément Faugier chestnut spread (a personal all-time favorite of mine and the spark that started Simply Gourmand), Biscuiterie de Provence chestnut cake, and irresistible marrons glacés (candied chestnuts) by Clément Faugier, Corsiglia and L'Artisan Provençal. Marrons glacés are a classic holiday gift in France.

If you plan to cook with chestnuts, our selection of Clément Faugier whole chestnuts, unsweetened chestnut purée, and sweetened chestnut spread is the way to go. Looking for a French recipe? Try out ours for salade ardéchoise, cream of chestnut soup, Ardèche cake, or chestnut and honey bûche de Noël (our traditional holiday cake).

Savor the flavors. Take good care of yourself.

Marianne
Owner & Gourmand-in-Chief

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This month's deals: 20% off Les Mouettes d'Arvor sardines and fish preparations with coupon code NOV2020 (offer valid until November 30, 2020, or until supplies last).

 

Just in: more French favorites

Among the French favorites recently added to our shelves you will find Delouis lime mayonnaise, Connétable albacore tuna in organic extra virgin olive oil, Biscuiterie de Provence navettes and gluten-free almond macarons des Baronnies, and Chocolaterie de Margaux sarments du Médoc (crispy chocolate twigs) in a smaller size box, including a brand new flavor, milk chocolate and strawberry.

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

Exciting on-site French cultural events are back this side of the pond. Enjoy your picks safely! (All the events listed below are on-site, not virtual.)

 

Boston's Museum of Fine Arts presents Cézanne: In and Out of Time and Monet and Boston: Lasting Impression, both through February 28, 2021.

 

Chicago's Art Institute presents Intimate Modernity, an exhibition showcasing the French Nabi movement, though November 22; Toulouse-Lautrec and the Celebrity Culture of Paris, through January 31, 2021; and Monet and Chicago, through January 18, 2021.

 

In Jackson, MS the Mississippi Museum of Art presents Van Gogh, Monet, Degas and Their Times: The Mellon Collection of French Art from the Virginia Museum of Fine Arts. Through January 10, 2021.

 

In Kansas City, MO the National WWI Museum and Memorial presents Silk and Steel: French Fashion, Women and WWI. Through April 11, 2021.

 

The Montreal Museum of Fine Arts presents Paris in the Days of Post-Impressionism: Signac and the Indépendants. Through November 15.

 

New York's MoMA presents Félix Fénéon: The Anarchist and the Avant-Garde—From Signac to Matisse and Beyond. Through January 2, 2021.

 

In Washington, DC the National Gallery of Art presents True to Nature: Open-Air Painting in Europe, 1780 – 1870. Through November 15.

 

 

 

Try out our recipe for chestnut & honey bûche de Noël

Chestnut & honey bûche de Noël

Talk about a French holiday classic!

Ingredients (serves 6)
100 g (⅔ cup) all-purpose
flour
1 tsp baking powder
3 eggs
60 g (¼ cup) sugar
30 cl (1
¼ cup) water
3 Tbsp rum
200 g (7oz) chestnut spread
2 Tbsp crème fraîche
4 Tbsp acacia honey
50 g (2 oz) candied chestnuts in syrup

Directions
Preheat oven to 240°C (460°F).
Mix flour, baking powder, eggs and half of sugar. Line a large rectangular oven tray with parchment paper, then spread mixture evenly on it. Bake 7-10 minutes, until it has a nice golden color.
Remove from oven. Roll tightly with parchment paper and maintain with elastic bands. Let cool.
In a saucer pan bring water and other half of sugar to a boil to make a syrup, then remove from heat and add rum. Let cool.
In a bowl mix chestnut spread and crème fraîche.
Unroll biscuit delicately and apply syrup evenly with a brush. Spread chestnut spread mixture evenly then roll again without parchment paper. Cut the ends of the bûche diagonally.
Heat honey, then pour delicately on the bûche with a spoon.
Decorate with marrons glacés cut in pieces.
Refrigerate at least 2 hours before serving.