Ever Tried Water Buffalo Sausage? Tuesday, Aug 26 2014 

Paris Grocery Seattle

August 14, 2014

Bonjour Les Amis,This week my mind is on red wines & with good-timing since I got in some exotic new sausages. There’s just a hint of autumn in the air, but my garden is exploding with tomatoes & zucchini!A Bientot,
Catherine Reynolds

Nicky Farms Veal & Porcini Sausage $11.99
Silvies Valley Ranch heritage veal fed on clover & wildflowers–just writing that made me hungry. Add porcinis & Oregon Chardonnay for one flavorful sausage. I like the chef’s suggestion of combining this with a cream sauce & fresh pasta.




Nicky Farms Venison & Rabbit Sausage $11.99
Nicky Farms began by raising rabbits, supplying local restaurants, and this is their flagship sausage. Natural meat is combined with dried cranberries & applewood smoked bacon. At first this was only made during the holidays, but proved too popular. I can only imagine how great this would be in a Thanksgiving stuffing.


Nicky Farms Water Buffalo 5 Spice Sausage $13.99
Water Buffalo & beef ground together, seasoned with 5 Spice powder & Sriracha. Grill &  serve with lettuce leaves, sticky rice, cucumbers, cilantro & peanuts.



Vacherousse d’Argental $27.99 lb
We love Brebirousse so much that we decided to bring in the “Red Cow” as well. Made in Lyon, this is a creamy, salty delight. The annatto rub gives it a washed rind appearance, but without the funky side. A crowd-pleaser for sure.


Cuvee des Galets 2013, Cotes du Rhone $9.99

Made by a cooperative east of Nimes, this is a delightful unoaked, unfiltered blend of Grenache, Syrah & Carignan. What sets this apart–grapes are selected in single cuvees from the best plots of each of the 10 vigneron members. I grilled up a hanger steak to go with this.




Pichot Roucas 2013, Vin de Pays Mediterranee $14.99
An incredibly charming wine! The label, drawn by winemaker Eric Bouletin, pictures a bicycle his late father gave him for his 12th birthday.  This is essentially declassified Vacqueras, made with old vine Grenache & Carignan & new vines of Syrah. Tons of white pepper, orange, pomegranate & bramble berries. 


Domaine d’Andezon 2012, Cotes du Rhone $14.99
“A blend of 90% Syrah and 10% Grenache aged in 2-3-year-old French oak barrels for 12 months prior to bottling, the 2012 Andezon Cotes du Rhone has more of a Northern Rhone personality than usual. Notes of black olives, bacon fat, flowers, cassis and black cherries are found in this medium-bodied, fruity, soft 2012 along with excellent purity and noticeable tannins”
90 Points The Wine Advocate




Chateau Bourbon La Chapelle 2011, Medoc $16.99
I tasted this & requested a case on the spot. The second property of Chateau Castera, this uses grapes from one of the Medoc’s oldest vineyards. 60% Cab, 40% Merlot with 6 months in oak. Smoky bacon nose with smooth black currants & plums. Balthazar in NY serves this very wine for $13 a glass.

Tomato Salad with Camembert Fondue

© John Kernick

Tomato Salad with Camembert Fondue

8 small Italian plum tomatoes or large cherry tomatoes
  1. 1/4 cup extra-virgin olive oil
  2. 1 teaspoon thyme leaves
  3. 1/8 teaspoon sugar
  4. Kosher salt
  5. Two 3/4-inch-thick slices of rustic country bread
  6. 1 garlic clove, halved
  7. 1/4 cup mushroom or vegetable stock
  8. 3 ounces Brie or Camembertwith the rind, chopped and at room temperature
  9. 2 large heirloom tomatoes, 1 chopped, 1 thinly sliced
  10. Basil leaves, for garnish
  11. Flaky sea salt, for garnish
  1. Preheat the oven to 300°. Bring a large pot of water to a boil and fill a large bowl with ice water. Using a sharp knife, score an X on the bottom of each plum tomato. Blanch just until the skins start to peel back, 30 seconds. Using a slotted spoon, transfer the tomatoes to the ice bath to cool, then peel them.
  2. Set the peeled tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, sprinkle with the thyme and sugar and season with salt. Toss to coat. Roast the tomatoes for 1 hour, until very soft but not too shriveled. Let cool.
  3. Meanwhile, in a skillet, heat the remaining 2 tablespoons of oil. Add the bread and toast over moderate heat until golden on both sides, about 3 minutes. Transfer to a plate and rub both sides with the garlic clove. Tear into bite-size croutons.
  4. In a small saucepan, bring the stock to a light simmer. Place the cheese in a blender, add the stock and puree until completely smooth.
  5. Spoon some of the warm cheese fondue onto plates. Top with the heirloom tomatoes, roasted tomatoes and croutons. Garnish with basil and sea salt and serve.
MAKE AHEAD The roasted tomatoes can be refrigerated overnight. Bring to room temperature before serving.


Rose from the Camargue-Cool! Tuesday, Aug 26 2014 

Paris Grocery Seattle

August 7, 2014

Bonjour Les Amis!I adore Paula Wolfert  & while I often use this book in winter, I just found a bunch of summer dishes I want to try.I just got back from a weekend in Portland where I admit to doing nothing French. But I did get to have some amazing tiki drinks at Hale Pele!Come in & see what’s new in the shop & thank you for reading my newsletters.A Bientot,
Catherine Reynolds


Yellowfin Tuna with Avocado and Piment D’Espelette from The Cooking of Southwest France  by Paula Wolfert $39.95
I adore Paula Wolfert  & while I often use this book in winter, I just found a bunch of summer dishes I want to try out, this included. Wolfert recommends you keep your remaining piment d’Espelette in the fridge to keep it fresh–you learn something new every day! Open up a bottle of rose & enjoy…

Yields: Serves 2 to 4   

  1/2 pound sushi-grade yellowfin or ahi tuna, in one piece
2 1/2 tablespoon extra virgin olive oil
1 ruby red grapefruit, peeled, sectioned and diced
Juice of ½ lime
1 pinch of sea salt
 1 good pinch of ground piment d’Espelette 

1 teaspoon toasted pine nuts
1 ripe avocado, peeled
2 large opal basil leaves 

Step 1:
Dry the tuna with paper towels. Heat a nonstick skillet over high heat with a drop of the olive oil. When hot, sear the tuna for 1 minute on each side. With a wide spatula, transfer the tuna to a cutting board and let rest while preparing the vinaigrette.
Step 2:
Gently toss the grapefruit, lime juice, salt, piment d’Espelette, remaining oil, and toasted pine nuts without breaking the grapefruit chunks.
Step 3:
Quarter the avocado or, if desired, thinly slice. Tear basil into small pieces. Thinly slice the tuna. Arrange the avocado and tuna on 2 plates. Spoon the citrus vinaigrette with the chunks of grapefruit over the tuna, scatter basil on top, and serve at once.


Domaine Grand Corbiere Gris 2012, Sable de Camargue $12.99 (reg. $14.99)
This is one of the coolest rose’s we currently have  in the shop, imported by a small local company.  A blend of Grenache Gris, Grenache Noir & Syrah from a family of rice farmers. The sandy vineyards sit along the sea shore & I swear you can taste the famous Camargue salt in the wine. Pair with seafood, goat cheese. & red rice salad.

Salt Cod $25.99 lb
BACK IN! Like all the old-time grocery stores I grew up with in NY, we sell bulk salt cod from a wooden box.  

Use to make Brandade, a Tomato & Caper Salad, Croquettes.



La Maison de l’Escargot 2 Dozen Very Lg $14.99
After reading & researching, I found these for you. After a few emails with importer Doug Dussault, I knew I wanted his snails on our shelf. Doug is: “The sole importer of helix pomatia, the most succulent of edible snails, Dussault manages a team of foragers who look for the little mollusks in the wilds of France, Italy, Romania and the Czech Republic.” This particular variety are called “land lobsters” or the “Kobe beef of snails”, & served by Thomas Keller & Daniel Boulud. Simply the best escargot you can buy.

So many snails, so little time…  Tuesday, Aug 26 2014 

Paris Grocery Seattle

July 31, 2014

Bonjour Les Amis!

I hope you are out enjoying one of the best NW summers I can remember.  This week I’m focusing on two favorite French things, Escargot & Rose.



Wild Burgundy Snail Tian

I found this recipe on Potironne’s website, & I’m  thrilled to say that Henri Maire Escargot, known as the best of the best, is on its way… They suggest you serve this as a summer side dish. I suggest you enjoy this with a Provencal rose.
Serve room-temperature-warm or very gently warmed: over fish, beside steaks, under lamb, or as a salad all it’s own (perhaps over baby spinach).”


  • 12 extra large Wild Burgundy Snails, (four left whole) roughly diced
  • 2 medium red tomatoes, flesh only, medium diced
  • 4 ounces crimini mushrooms, medium diced and sautéed
  • 1 medium shallot, finely chopped
    2 small cloves garlic, finely sliced
  • 1 teaspoon Sherry vinegar
  • 1 teaspoon fine olive oil
  • 1 tablespoon whole grain mustard (or 2 tablespoons mashed ripe avocado, plus a squeeze of fresh lemon juice)
  • salt, white pepper, Thai basil


Stir ingredients together. Cover, and chill for up to four hours. Allow to come back up to room temperature. Add 1 tablespoon Thai basil, snipped or torn roughly. Serve room-temperature-warm or very gently warmed: over fish, beside steaks, under lamb, or as a salad all it’s own (perhaps over baby spinach). Garnish with whole snail and Thai basil sprig.



The weather could not be more spectacular this summer. Stock up on your rose!

Chateau de Campuget  Tradition Rose 2013, Costieres de Nimes $9.99

camp window

This “peony pink” rose is lovely all around. The property dates back to 1640, & round river stones from the Rhone force the roots deep into layers of clay. Campuget is located between Nimes & Arles, & the winery respects tradition, yet uses modern techniques–this is bargain Provencal rose.  Very aromatic with raspberry & black currant perfume, full-bodied with pleasant spice.


Miradou Rose 2013, Cotes de Provence $9.99


You can taste the Mediterranean in this wine. These special vineyards cling to the slopes inrestanques or Provencal stone terraces. This is Grenache, Syrah & Cinsault resulting in
rose petal aromas, berry, cherry, and Fuji apple fruit.

Maitres Vignerons de la Vidaubanaise Le Provencal Rose 2013, Cotes de Povence $10.99
Grapes are selected from the limestone foothills, in the sunny Mediterranean. Bottled in the traditional ‘flute de corset’, this is like turning your table into a Provencal cafe. 50% Grenache, 20% Consault, 20% Carignan and 10% Syrah–deliciously lean & ready to delight you. I want to pair this with a seafood paella, ala Nice.


Domaine Sorin Rose Terra Amata 2013, Cotes de Provence  $12.99
Sorin is the rose with the distinctive blue wax capsule. For me summer would be incomplete without buying a bottle of this. The winery is 2 miles from the ocean & in the heart of Bandol, which belies the price. Old vine Grenache, Cinsault, Syrah, Mourvèdre, Carignan and Rolle.


Triennes Rose 2013, Mediterrainee $14.99
The Rose with the wild boar on it… Cinsault is the star of this near-perfect rose. Flavorful without being over-ripe, showing minerality from the limestone soil.


AIX Rose 2013, Coteaux d’Aix en Provence $14.99

aixAix & Avignon are two of my favorite towns in France, & AIX is definitely one of my favorite rose’s of the season. This is the PALEST of the pale rose’s. A blend of Grenache, Cinsault, Syrah, & Counoise from vineyards made of clay, limestone & gravel. Minerally, light & breezy with grapefruit acidity. Ahhhhhhh



Commanderie de  la Bargemone Rose 2013, Cotes de Provence $14.99
 This estate dedicates 2/3rd’s of their production to rose, which of course Provence is famous for… Bargemone comes from Coteaux d’Aix which is a fine-wine district within the whole of Provence. Bargemone
has a tradition of making wine for 800 years, & this estate was passed on to a local Provencal family in 2006. A blend of Grenache, Cinsault, Syrah, and Cabernet Sauvignon, this has a citrusy nose & a sprightly repose. Very dry, with lots of acid & lick of salt, this disappears quickly on our table, but always brings back fond memories of drinking on a summer porch in the moonlight.

Cuvee du Golfe de Saint-Tropez 2013, Cotes de Provence $16.99
Just having a bottle of this on the table makes me feel like i’m on vacation.  Ultra-pale pink blend of Grenache, Cinsault & Carignan.  Can you hear the ocean?  Can you taste the Salade Nicoise?


Tempier Rose 2013, Bandol $44 1 bottle left! 
Arguably the most famous rose in the world, & totally age-worthy–the cornerstone of Kermit Lynch’s properties. This is rose with a soul.
50% Mourvedre, 28% Grenache, 20% Cinsault and 2% Carignan from vines averaging 20 years-old, farmed organically. A unique rose because its production combines three techniques: direct press, short maceration, and saigneee (5%). Pair with bouillabaisse.