Paris Grocery seattle

July 16, 2014

Bonjour Les Amis,As most of you know, I don’t normally send you an email on Wednesdays. BUT tomorrow’s my birthday & I’m headed off for a weekend trip to La Conner.

Thanks to all who came to our tasting last Saturday. It was a huge success because of you. Hopefully we’ll do more!

Enjoy the sun, stay cool & hope to see you soon.

A Bientot,
Catherine Reynolds


Zucchini Carpaccio with Avocado, Pistachios, & Pistachio Oil from Vegetable Harvest byPatricia Wells $16.99 reg. $34.99
This week my husband said, “Hon, I’ll make you dinner, but it cannot involve the stove.” I like a good challenge.

  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon Lemon Pepper, Saffron or French Garden Blend Salt
  • 3 tablespoons best-quality pistachio oil or extra-virgin olive oil
  • 4 small, fresh zucchini (about 4 ounces each), rinsed and trimmed at both ends
  • 1 large ripe avocado
  • 1/2 cup salted pistachios
  • Leaves from 4 fresh lemon thyme or regular thyme sprigs, with flowers if possible
  • Fleur de sel
  1. In a small jar with a lid, combine the lemon juice and 1/4 teaspoon flavored salt of your choosing. Cover with the lid and shake to blend. Add the oil and shake to blend.
  2. With a mandoline, vegetable peeler, or very sharp chef’s knife slice the zucchini lengthwise as thin as possible. Arrange the slices on a platter and pour the dressing over them. Tilt the platter back and forth to coat the slices evenly. Cover with plastic wrap and let marinate at room temperature for 30 minutes, so the zucchini absorbs the dressing and does not dry out.
  3. Halve, pit, and peel the avocado, and cut it lengthwise into very thin slices. Carefully arrange the slices of marinated zucchini on individual salad plates, alternating with the avocado slices, slightly overlapping them. Sprinkle with the pistachio nuts. Garnish with the thyme leaves and flowers and fleur de sel.

Olivier Larochette Chardonnay Brut, Cremant de Bourgogne Brut $14.99
I tasted this & bought a case on the spot as it blew me away for $15. Manuel Olivier is a young rising star in Burgundy. Made with Chardonnay, this is lusciously creamy, with brioche notes in spades. The perfect sparkler to celebrate with! Pair with St. Marcellin or Brie de Meaux.

Domaine Riffault “Cortem a Batis” Rose 2013, Sancerre $19.99
Made a by a young rising star in Sancerre, whose family has been in the biz for ages. Everything is hand-harvested here, which is a rarity these days in the region. This is rose made with Pinot Noir which exudes gorgeous minerality.


We have a huge variety of flavored salts, & one whole area devoted to smoked salts. Here’s a list of salts & recipe ideas for you:

Smoked Cherrywood: Sunchoke & Hamachi Carpaccio 
Smoked Alderwood: Roasted Asparagus with Poached Egg & Pecorino
Smoked Bacon Chipotle Habenero: Biscuits & Gravy
Smoked Garlic: Grilled Salmon
Smoked Bacon & Onion: Macaroni & Cheese
Smoked Red Pepper: Chicken
Smoked Applewood: Ribs

Fentimans Rose Lemonade $2.49 
I don’t know about you, but this looks like the perfect way to cool off this week. A Rosy Gins Cocktail made with rose lemonade.

Savoring Provence by Diane Holuigue $12.99 (reg. $39.95)
This is the time of year when all I want to do is eat fresh & drink Provencal rose. The people of Provence have made this a lifestyle. All the classic recipes & laid out like a coffee table book.

Domaine de la Chapelle Vielles Vignes 2012, Pouilly-Fuisse $33
Thanks to Patricia Wells’ pairing suggestions, I just learned a whole lot about Pouilly-Fuisse. In the 80’s, Burgundy growers stopped selling to negociants & prices went way up, whereas the prices in Pouilly-Fuisse have stayed low. This is made in the small hamlet of Solutre (pictured), a Chablis-like district known for limestone & marl. Hand-harvested Chardonnay with a small portion fermented in new oak to lend richness & weight. This is powerful & lush, yet elegant.  “All of these vines are hand-harvested (a rarity these days in Pouilly-Fuisse) and are made with great care in one of the smallest cellars I’ve ever visited.” -Importer, Peter Weygandt