Newsletter

Happy Bastille Day!

France's national day is coming up on the 14th of July – that's what we call it in France: "le Quatorze Juillet", not "Bastille Day". It is usually a joyful occasion for outdoor crowd mingling but this year most of the French will stick with their backyards or their balconies.

So how about you too celebrate on your make-believe Paris balcony? We have all the apéritif favorites you need for your intimate cocktail party and we have also put together a selection of Bastille Day specials for you to mark France's special day with signature regional foods and colorful kitchen towels and tins of galettes inspired by Paris and French regions.

Happy upcoming Quatorze Juillet! Take good care.

Marianne
Owner & Gourmand-in-Chief

P.S. The Bastille Day on 60th Street street fair in which we take part every year in New York has been cancelled this year but its organizer, the French Institute French Alliance (FIAF), has worked hard to come up with an exciting lineup of online events, including a prize drawing offering Simply Gourmand gift certificates and many other awesome prizes. Check it out!

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This month's deals: 20% off Chocolaterie de Margaux sarments du Médoc with mint, Teisseire mint syrups with and without sugar, and Le Petit Marseillais mint leaf shower cream with coupon code JUL2020 (offer valid until July 31, 2020, or until supplies last)

 

Just in: more French favorites

Among the French favorites recently added to our shelves you will find Sur Les Quais gourmet spicy mustard with Espelette pepper, Francine buckwheat crêpe mix and instant dry yeast, and Antésite licorice and mint extract, your ultimate thirst-quencher.

If there is a French treat you would like to find on our website, please share your craving with us.


 

Try our recipe for chocolate and raspberry profiteroles

Chocolate & Raspberry Profiteroles

A gourmet dessert for a festive occasion!

Ingredients (serves 6)
profiteroles
1 pouch Francine pâte à choux mix
1 Tbsp cocoa powder (unsweetened)
1 pint raspberry ice cream
chocolate sauce
200 g (7 oz) dark baking chocolate
10 cl (½ cup) heavy liquid cream
10 cl (
½ cup) milk

Directions
Pre-heat oven to 200ºC (400ºF).
Make pâte à choux with Francine mix. Add cocoa powder. With a tablespoon scoop heaps of pâte à choux and lay them on a baking sheet well apart (they will grow in size as they bake).
Bake about 25 minute, then let the puffs cool on a rack. Make sure not to open the oven door before the puffs are baked and puffy.
Cut the puffs in halves, then make sandwiches with ice cream. Keep the puffs in a container in the freezer until 20 minutes before serving.
Prepare the chocolate sauce just before serving: cut chocolate in small pieces, then let melt with cream and milk in a saucer pan on low heat. When chocolate is melted stir well to make the sauce very smooth.
Pour the chocolate sauce on the profiteroles and decorate with fresh raspberries.