3rd Quarter Best Sellers

It's time for me to drumroll our 3rd quarter best sellers! And it's time for you to take 20% off all of them with code TOPQ3. Don't miss out!


While Tagada strawberry candy (a French kids' favorite) is a newcomer to our top 12, the list is otherwise crowded with beloved usual suspects:

baking classics Francine all purpose wheat flour and Nestlé Dessert dark baking chocolate;

cripsy Heudebert biscottes, Chipster potato chips, TUC crackers, LU Petit Beurre, and St Michel Galettes;

bubbly Lipton Peach iced tea, Liptonic sparkling iced tea, and Orangina citrus soda;

super popular Teisseire grenadine syrup (a delicious ruby-colored mix of berries).


Fun fact: Chipster is that rare French food product replicating an American favorite (that is no longer available in its original version). Many of our American customers who grew up on Chipster potato chips are over the moon when they find them on our website. We know because they are pretty vocal about it. ;)


Enjoy the flavors. Take good care of yourself.


Founder & Gourmand-in-Chief

This month's deals: 20% off all our 3rd quarter best sellers with coupon code TOPQ3 (offer valid until October 31, 2022, as long as supplies last).


Just in: more French favorites

Among the French favorites recently added to our shelves you will find Taureau Ailé long grain rice from Camargue, Karine & Jeff organic green lentil and carrot soup, Amora Fine & Forte mustard in a squeeze bottle, Edmond Fallot Dijon mustard with green peppercorn, and Mathez cocoa-powdered chocolate truffles with candied orange.

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 Cleveland Museum of Art presents Impressionism to Modernism: The Keithley Collection. Through January 8, 2023.


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


The Milwaukee Art Museum presents Always New: The Posters of Jules Chéret. Through October 16.


New York's Museum of Modern Art presents a Lino Ventura film retrospective. Born in Italy and raised in France, Ventura was one of France’s most popular stars of the 1960s and ’70s. Through October 28.

In New York FIAF (French Institute / Alliance Française) presents its new film series, Burning Bright: New French Filmmakers 2022. Through October 25.


In New York FIAF presents the 15th edition of its annual arts and performance Crossing the Line Festival. Through October 28.


In Philadelphia the Rodin Museum presents Rodin's Hands. Through December 2023.


In Washington, DC the Hillwood Estate, Museum & Gardens presents Grace of Monaco: Princess in Dior. Through January 8, 2023.


In Washington, DC Marc Chagall's magistral Orphée mosaic in on view in the sculpture garden of the National Gallery.



Try our recipe for snail & chanterelle stuffed potatoes

Snail & chanterelle stuffed potatoes

This classic with a twist will win over the foodies in your life!


Ingredients (serves 4)

4 large potatoes

16 Burgundy snails

15g dried chanterelles

for garlic Béchamel sauce

25cl milk

25g (2 Tbsp) butter

1 Tbsp all purpose flour

2 cloves garlic, minced

2 Tbsp fresh parsley, chopped

2 Tbsp breadcrumbs

Bring some water to a boil and soak the dried chanterelles for 20-30 minutes to rehydrate.
Wash the potatoes without removing the skin.
Steam cook 20 minutes, take out and a let cool.
Cut the potatoes in halves lengthwise, dig a hole with a teaspoon (you keep the potato flesh to make mashed potatoes).
Drain the snails and chanterelles, cut the mushrooms into pieces.
Garnish each half potato with 2 snails and one tsp of mushroom pieces.
Prepare the garlic Béchamel sauce: melt the butter in a pan over low heat.
Add flour when it’s just melted, mix all vigorously. Mix with one-third of cold milk, beat with a whisk until thickened, then add the whole milk stirring regularly. Incorporate the minced garlic and chopped parsley, mix well.
Preheat oven to 200°C (400°F).
Pour the Béchamel on potatoes, sprinkle breadcrumbs and place in an oven tray. Place under the oven grill for 5-10 min, until the potatoes are golden brown and crispy.