Paris Grocery seattle

June 19, 2014

Bonjour Les Amis!Well you never know what you might see down at the market. A few minutes ago a giant Bigfoot walked by…

Before that, I helped a lovely woman from Anacortes select cheese & charcuterie for a French fete she’s throwing this weekend.  I’m also getting ready to order more Amora mustard, so let me know in advance how many jars you’d like. The last batch sold out in a flash!

A Bientot,



Famille Gonnet La Jeanette 2013, Ventoux $8.99
A direct import steal. Etienne Gonnet works in Chateauneuf de Pape, but now buys wine from other appellations to bottle under his label. Mount Ventoux is the most gruelling leg of the Tour de France. 60 % Grenache, 40% Syrah, this is peppery & lithe and explodes with juicy cherry fruit. Pair with tapenade, charcuterie and bread with truffle oil.

La Petite Perriere Sauvignon Blanc 2013, Vin de France $9.99
Nine generations of the Saget family have been making wine in the Loire Valley. Famous for their Sancerre  & Pouilly Fume, the Saget’s have created the Petite as an introduction to their tasty wines.  100% clean as a whistle Sauvignon Blanc with stone fruit aromas in a deliciously crisp style. I’ve seen this on restaurant lists for $34.
” Light, clean, refreshing, ready to be chilled and sipped without any fuss.” -The Seattle Times

Les Capucins 2012, Coteaux du Languedoc $11.99
Jerome Calmes decided to move UP in the world, literally… The coast was too hot to make his wines, so he planted his vineyards on the highest plateau above the Minervois. The microclimate has a long growing season, but the benefit of cool breezes in the evening, AND rabbits love it here. Syrah & Grenache that ain’t shy, this has smoky tar in spades along with plump and spicy cherry/berry fruit. Take a trip to France & serve with gardiane de taureau, or Rancher’s Beef, made with bay leaves, thyme and rosemary.

Les Carderes 2012, Corbieres $11.99

The ‘cardoon’, is another killer table wine & a charming Corbieres. Syrah, Grenache & Carignan blended in a Mediterranean style that begs for grilled lamb chops & cured black olives. Mineral nose, with raspberry & rosemary.

Jacquard Francais Tea Towels $14.50/$19.50
Made in France since 1888, these towels are simply gorgeous. 100% combed cotton in vibrant colors–they can also double as placemats. Add an instant touch of France to your kitchen…  I know what I want for my birthday!
The perfect wedding gift:
A set of Duralex glasses & these towels


You asked for Feuille de Brick, you got it. Feuille de Brick is Tunisian in origin, but now a pastry staple in France. Fried, it’s crisper than spring roll pastry, baked, it’s crunchier than filo. 


  • 16 sheets feuille de brick pastry ($3.75 for 10 sheets)
  • 4 chicken breasts
  • 2 medium red onions
  • 1 large piece of ginger, peeled and minced
  • 75g almond slivers
  • 4 heaped tablespoons ground cinnamon
  • 3 heaped tablespoons icing sugar
  • Ghee or clarified butter for frying
  • 2 tablespons ground cumin
  • 4 eggs whisked
  • 300mls water
  • 1 teaspoon sumac (available at Spanish Table)
  • 1 teaspoon ground tumeric (available at Spanish Table)
  • A handful fresh coriander and mint (mint isn’t traditional in this but it is delicious) finely chopped just before being needed
  • A few scrunches of sea salt
  • A few grinds of black pepper
  • Oil for frying
  • Half a large pot of natural yogurt
  • 2 large tablespoons either of harissa paste or ground harissa spice


  1. Remove the pastry from the fridge.
  2. Place the yogurt into a bowl and mix in the harissa spice to combine. Place back in the fridge to keep cold and before you need it just check that it’s strong enough, you may want to add a little more.
  3. In a deep bottomed saucepan fry your onions until translucent in some frying oil with the ginger.
  4. Whilst they’re cooking blitz the chicken breasts in a food processor until quite finely minced, then add to the translucent onions.
  5. When the chicken starts colouring add 1 tbsp ground cinnamon, the cumin and tumeric, a scrunch of salt and grind of pepper and mix together thoroughly.
  6. Once combined add the water to the pan and turn on to simmer with the lid off, letting the liquid reduce down by around half.
  7. When that’s done (will take around 20 minutes) turn the heat off and stir in the whisked egg. Using a wooden spoon to mix it through the chicken mix, the heat will cook the egg and thicken the sauce. Then add the fresh herbs and allow to cool before making the parcels.
  8. Whilst that’s happening heat some clarified butter or ghee (a couple of tablespoons) in a large frying pan and when hot add the slivered almonds, they need to colour just a little and it only takes a minute, quickly remove them from the oil (they’ll keep cooking in the hot fat if you leave them) and drain on kitchen paper, then place on a tray or plate, and keep the ghee for later in the recipe.
  9. Into a bowl place the remaining ground cinnamon and icing sugar and mix them together with a fork. Spread the almond slivers out and using a very fine sieve or tea strainer, dust them with around half of the cinnamon sugar mix.
  10. Preheat your oven to 350°F.
  11. Take a sheet of pastry and cut it in half lenghtways. Place a heaped tablespoon sized dollop of the cooled chicken mixture onto one end and press a pinch of the almond slivers onto the top. Then lightly dust the top and the length of the pastry strip with the cinnamon sugar. Fold the pastries up into a triangle, and the edge of the triangle then folds in again (a bit like folding a flag, or practice on a strip of paper before having a go until you get the knack). Fold them over until you get toward the end of the sheet and brush some melted ghee over the end strip so that when you give it the final fold it stays shut.
  12. Repeat until you have as many parcels as you need and place them on a lined baking sheet. Now, you can either bake them like this, or you can brush them with ghee. Either way gets a crispy result, but the ghee brushed ones are super crispy. The choice is yours.
  13. Bake for 20 to 25 minutes in the oven, turning them over half way. They’ll be done when they’re nicely golden brown. Remove and sit on a plate or serving dish, and dust with more cinnamon sugar or just icing sugar on it’s own. Give them a final sprinkle of sumac and eat them dipped into the harissa yogurt.