Paris Grocery Seattle

September 11, 2014

Bonjour Les Amis,I’m grateful to Kelsey for filling in for me so I could have one last summer vacation.  The Oregon Coast is truly spectacular, & I was blessed to spend a week cooking, hiking & making beach bonfires with lots of rose in my glass…

Now to start thinking about autumn!

A Bientot,




Luv Macarons $2 each
I am proud to now be carrying locally delicious macarons.!!! Ami, a sommelier, makes these incredible macarons in Redmond, WA. I tracked her down & swooned when tasting her samples this week. I’m starting with chocolate & hazelnut praline, but will soon be carrying many more flavors. Right now these are pretty much a Paris Grocery exclusive! GLUTEN FREE. I am going to experiment with ordering different flavors, but please let me known if you’d like me to order any of the special request flavors. They stay fresh for 10 days in the fridge, 3 months in the freezer. I can also have them arrive in gift packaging, like tubes of 6 or 12, or round reusable plastic boxes. Come get a new assortment every week!

Standard flavors
Salted Caramel, Chocolate, Pistachio, Vanilla Bean, Hazelnut Praline, Hazelnut Nutella, Coffee, Lavender

Special order flavors
Raspberry, Blackberry, Cherry, Apricot, Peach, Lemon, Pineapple, Mango, Banana Cream, Strawberry,
Chocolate Raspberry, Chocolate Cherry, Chocolate Mint, Buttermint, Peanut Butter, Cassis, Chocolate
Orange, Passion Fruit, Guava, Lavender Raspberry, Lavender Chocolate, Lavender Honey, Chai, Matcha,
Lavender Peach, Lychee, Blueberry Balsamic Chocolate

French Sea Beans: Perard Salicorne $7.99

Pickled sea beans, Salicorne, from the Northern coast of France. Also known as “sea asparagus”, these are salty & crunchy. Add to potato salad, put in your Bloody Mary, serve with roasted meat or even sashimi.


Delices des Cremiers
$29.99 lb
New! The “Delight of the Cheesemaker”.. triple creme  from Burgundy made to go with Champagne. Rich & buttery with a salty tang.


Tessellae Old Vines Carignan 2012, Cotes du Roussillon $13.99
House red alert!
“The 2012 VDP Cotes Catalanes Tessellae is 100% old vine Carignan, aged ten months in concrete tank, that comes from vineyards in Maury and Les Aspres (both of which have schist soils). An old-world styled fruit-bomb, with its massive and decadently-styled blackberry fruit, spice, licorice and plum, this full-bodied effort has no hard edges, beautiful purity of fruit and a seamless texture that stays nicely focused and clean. Enjoy this sexy, voluptuous beauty over the coming 4-5 years (although I suspect it will last longer as well).
Located outside the town of Perpignan, Domaine Lafage is run by the talented Jean-Marc Lafage and covers a number of diverse vineyards spread through the Roussillon. These three cuvees are a joint venture between Jean-Marc and importer Eric Solomon. The all represent fabulous values that warrant attention.” (02/14) – 92 Pts Jeb Dunnuck – Robert Parker’s Wine Advocate


Garlic Confit: A Duck Fat Secret

“The super simple, 2-ingredient recipe provides soft, fragrant cloves of garlic, perfect for potatoes, bread, pasta, or pizza. After a little bath in hot duck fat, there’s no garlic bite left, just mellow flavor that will complement many meals. Store garlic cloves in duck fat and they will last quite along while (not that we would know, the stuff seems to vanish all too quickly!).” -D’Artagnan


12 oz duck fat (available in glass jars or packed to order)
2 whole heads garlic, cloves separated and peeled

Melt the duck fat slowly in a small sauce pot over medium-low heat. Add garlic cloves and turn heat to the lowest possible flame. Cook garlic until the cloves float and are very soft.
Pour the melted duck fat through a fine-mesh strainer to catch the whole cloves. Place the garlic into a jar with a tight-fitting lid and strain the duck fat into the jar through a layer of cheesecloth to catch any burned bits of garlic.