With the Paris Grocery up and running my creative juices have been flowing. We have tasted countless cheeses, pates and wines in an effort to bring our customers what we think are the best products that represent France and its cuisine. The Paris Grocery is the perfect place to start putting a French twist on your Thanksgiving holiday meal. Below is my French-i-fied Thanksgiving menu that I’m eager to make for my wife and friends. Drop me an e-mail at email@example.com if you would like the recipes for any of these dishes. – Isaac Rivera, Manager
Baked Camembert w/ Black Currant Mustard & Black Cherry Confit
Boudin Bernaise w/ Lentils & Carrot
Duck Confit & Cranberry Beans w/Roasted Chantrells & Tomme Savoie
Nutella Filled Crepes w/Sweet Orange Creme Fraiche
SPECIAL THANKSGIVING WINES
Rosé d’Orfeuilles sparkling rosé, Loire ($14.99) A terrific sparkler! Dry and elegant with notes of strawberry, this festive bubbly is clean and fresh.
2008 Commanderie de la Bargemone rose ($15.99) We love to quaff a rosé with Thanksgiving dinner and Bargemone is one of our favorites! Minerally, light weight and crisp, this is a stellar choice.
2006 Domaine des Nugues Beaujolais-Villages ($11.99) Tasting of pure & unadulterated Gamay fruit, it is dry and soft with great acidic balance. This could be lightly chilled and served with Thanksgiving dinner.
2008 Domaine de la Rochette Pinot Noir, Touraine ($10.99) Light in body, it’s pie cherry flavors and silky tannins have surprising grip. Pinot noir is the ultimate fail-safe food wine and is a great match with a wide variety of foods, which make it an excellent choice for Thanksgiving.
IRRESTIBLE CHEESES FOR THE HOLIDAYS
Comté, A.K.A. French Gruyère de Comté, is the quintessential cheese for croque monsieur, quiche, french onion soup and fondue. It has small crystalline grains, sweet saline beefiness and an undertone of fruit, nuts and toffee.
Morbier Originally this semi-soft raw cows milk cheese from the Jura was comprised of a morning milking and an evening milking divided by a layer of ash. With aromas like new-mown grass, Morbier has an appealing flavor of nuts and fruit along with a distinct taste of hard-boiled egg and veal sautéed in butter.
Beaufort is “The Prince of Gruyères.” With uniquely Swiss-like qualities and hints of grassy sweetness, Beaufort has a higher butter fat content and a creamier texture than either Gruyère or Comté. It has an excellent melting capacity and is terrific for fondue and serving with saucisson sec and fruit.
Préfére is the name now given to Reblochon which has a creamy, softer-than-brie texture, a nutty aftertaste, and a strong herbal aroma.
La Chatelaine Chocolates Located in Montana, the company was created by a Frenchman who longed for the sumptuous chocolates he grew up savoring.
Once we tasted their Parisian Mendiants made of dark chocolate, hazelnuts and orange peel, we simply had to carry them! Also try their amazing Sea Salt Caramels.
Essential for many French recipes, we’ve got Du Puy Lentils.
Spice up any dish with Dulcet Peppery Moroccan Ketchup. It’s especially delicious with lamb.
Frozen Pains au Chocolate – Keep these on hand and enjoy them straight out of the oven on a rainy Sunday morning with a café au lait.