Paris Grocery News 11/21 Sunday, Nov 21 2010 

(Serving Suggestion.)

Wine @ PG

Here’s a recommended lineup of wines for the Thanksgiving meal, from bubbly to white to red. And there are so many more amazing options here at the shop: cremants, rosés, Burgundy, Bordeaux, dessert wines, and more.

Stephane Coquillette “Carte d’Or” Brut Champagne ($47)

This delicious Champagne is comprised of 60 % Pinot Noir and 40% Chardonnay grapes, which are culled from the Grand Crus and Premier Crus of the harvest. Exhibits amazing complexity with notes of melon, berries, toast, and buttered brioche. A persistent finish and fine bubbles: a divine way to start off your feast!

2009 Frédéric Gueguen Petite Chablis ($16.99)

What a delicious wine! Very characteristic of what a Chablis should be: crisp, clean, and elegant. Aromas of tart green apples, toasted almonds, grass and a touch of minerality. This wine pairs well with a wide range of foods, making it our choice for an outstanding Thanksgiving white wine.

2009 Marcel Lapierre Morgon ($24.99)

Marcel Lapierre was a renowned producer of Beaujolais wines, and his death this year marks a sad end to a vivacious man and a tireless advocate for biodynamic production and non-interventionist winemaking. His beloved Gamay grape gets its full expression in this vintage: Exuberant strawberry and red raspberry threaded with lilac, striking notes of blood orange rind, nutmeg, toasted pecan, blond tobacco, and subtle hints of game and forest floor. Silken in texture, sappy and pungent, this finishes with an exhilaratingly animated exchange of fruit, flower, and mineral elements and a sense of levity rare for its vintage.” 93 points Robert Parker

Meat @ PG

 

Pâté de Campagne

Pâté Provençal

Coarse yet spreadable, this pork pâté has bits of green olives and red pepper throughout. Flavorful, with plenty of herbs and spices. $14.99/lb

Pâté de Campagne

This country-style pork spread is coarsely textured and generously seasoned with black pepper. We like seeing who gets the carrot slice on top! $15.99/lb

Mousse Basquaise

Inspired by Basque flavors. Made with duck liver, roasted red bell peppers, and port wine. A bit of spice breaks up the creaminess of the mousse. $16.99/lb

Truffle Mousse

A delectable combination of chicken liver, truffles, and sherry. Savor with baguette and either a light Beaujolais or a sweet Sauternes. $18.99/lb

Duck Mousse with Port Wine

A savory, spreadable mousse made with duck liver, port wine, and spices. No artificial ingredients. Delicious! $20.99/lb

Goose Mousse Supreme

Made with goose and duck liver, and Sauternes. Set in aspic with oranges. One of our most popular mousses, this one is truly indulgent. $25.99/lb

And this just in: Fois Gras Mousse from D’Artagnan!

Craves @ PG

Syrups.

It’s the season of syrups. The distillation of fruit, flowers, or nuts into sugary liquid form, making everything sweeter and therefore better. We’ve got some fantastic options for adding flavor to your hot drinks, cocktails, whipped cream, and sweet treats. We have a wide range of Monin syrups, including grenadine, almond, caramel, and peppermint. Try maple spice or pumpkin spice to make a flavored whipped cream for pies and tarts. We also love L’Épicerie de Provence syrups. Cassis works for making celebratory Kir Royale cocktails, and we recommend Violet, Lavender or Chocolate Hazelnut in baked goods and candies.

Gifted @ PG

Le Souk Ceramique.

These brightly colored ceramics from Tunisia are all made and painted by hand. 100 percent food safe, and appropriate for use in the dishwasher and microwave. Above is the “Sauvage” pattern; we have over 6 patterns available in bowls, plates, mugs, teapots, and more. A beautiful tradition of craft making continues!

Thanks for reading, see you soon!
Rachel

and
Steve Winston and Sharon Baden
Owners, Paris Grocery

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Biscoff! Wednesday, Nov 17 2010 

These caramelized biscuits have been a cultural touchstone in Belgium since the Boone family began selling them out of their little red truck in 1932. The name in Belgium for these cookies is Speculoos, but in North America they are called Biscoff: a portmanteau combining “biscuit” and “coffee,” because the cookies are a wonderful accompaniment to coffee or espresso. Our customers have become quite obsessed with speculoos à tartiner, or, Biscoff spread. We sold out of our first shipment and have another one on the way. We think it’s a fantastic wintery snack to smear Biscoff on toast or bread along with a cup of warm coffee or tea. It tastes exactly like the biscuit: flavors of caramel and cinnamon and butter, and you can almost taste the crunchy layers as well. It’s the new Nutella!

Biscoff spread.