Paris Grocery Seattle

October 9, 2014

Bonjour Les Amis,I walked outside this morning & felt the cool air, the fog enveloping my yard… The poem below totally fits that mood.October Morning by François Coppée It is the exquisite and early hour,
The sudden sunrise reddens the sky.
Through the autumn mist
The garden leaves fall.Their fall is slow. We can follow them
With our eyes and recognize
The oak by its leaf of copper,
The maple by its leaf of blood.The last ones, the most rusty
Fall from the bare branches,
But it’s not winter yet.A fair light sprinkles down on
Nature and in the whole rosy sky
You’d think it was snowing gold.

A Bientot,

“The satisfying flavors are complemented by the wines of the Southwest region. A deep-red Madiran is considered the ideal wine to drink with cassoulet, as they both resonate with the same essence of terroir—“sense of place.” One needs little else than a thick slice of country-style bread to accompany cassoulet. And plenty of the aforementioned Madiran wine.” -D’Artagnan


Chateau Lafitte-Teston ‘Reflet du Terroir’ 2010, Madiran $17.99
A burly blend of 70% Tannat, 15% Cab Franc & 15% Cabernet from the foothills of the Pyreness. Madiran is a pastoral, sparsely populated region which exemplifies ‘Old France’. Once a producer that sold in bulk, Jean Marc Lafitte began bottling in 1975 using hand-harvested grapes from 40 year old vines. Rich & deep blackberry/plum make this worthy of hearty  foods. Brought in by an importer who specializes in importing independent vignerons ‘whose deep respect & commitment toward their land result in wines that convey a sense of place.’

Clos Baste 2009, Madiran $30
Phillipe Mur, who was previously a wine-maker at Château d’Aydie (one of Madiran’s most famous), created Clos Basté in 1998 with 10 hectares of land.
Phillipe formed the winery in 1998 with no vines or cellar–just a vision. He spent years rebuilding the Baste farmhouse & obtained 25 acres of vines. This features organically grown Tannat which yields a powerful red–black fruits, cocoa & tobacco. Match with:

BeefPorkLambPoultry & GameCheese

I spent my lune de miel in Gascony & dream of returning to attend Kate Hill’s cooking school, Kitchen-at-Camont. Pictured is the kitchen at Kate’s school..,

You see I had clipped an article from Food & Wine entitled,“Your Own Private Gascony” & when I got married, my husband & I spent a blissful week in the French countryside. It was by no means a typical honeymoon as there were cows grazing around the swimming pool…

We rented a medieval cottage at Castelnau des Fieumarcon & when we arrived, our host brought us a bag of fresh duck cracklings as a gift. Welcome to Gascony!

Rougie Perigord Duck Rillettes $6.99 jar
Farmer Jon’s Valley Pride Eggs $10.99 dozen
Rougie Perigord Pork & Duck Terrine $11.49
D’Artagnan Duck & Veal Demi Glace $11.99
Fabrique Delices Duck Sausage $12.99 piece
Grimaud Farms Duck Fat $12.99 lb
Hudson Valley Duck Farm Duck Bacon $15.99
Fabrique Delices Saucisson de canard aux Figues $16.99
Fabrique Delices Duck Mousse with Port $18.99 lb
Grimaud Farms Duck Confit $21.99 4 legs
Grimaud Farms Smoked Muscovy Duck Breast $21.99
Hudson Valley Foie Boards $29.99
Bella Bella Duck Pastrami $33 lb
Bella Bella Duck Proscuitto $40 lb

SALADE LYONNAISE recipe from Saveur
(I made one adjustment–duck eggs) Pair with Sancerre.



  • 5 slices thick-cut bacon, cut into ½”-strips
  • 1 tbsp. fresh lemon juice
  • 2 tsp. Dijon mustard
  • 1 small shallot, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. extra virgin olive oil
  • 8 oz. frisée, torn into bite-size pieces
  • 1 tbsp. white wine vinegar
  • 4 duck eggs


1. Boil bacon and 1 cup water in a 12″ skillet. Reduce heat to medium-high; cook until water is evaporated and bacon is crisp, 35–40 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Transfer 3 tbsp. bacon fat to a large bowl. Add lemon juice, mustard, shallot, salt, and pepper. While whisking, slowly drizzle in oil until vinaigrette is emulsified. Add reserved bacon and the frisée; toss and divide between 4 plates.

2. Boil a 4-quart saucepan of water; add vinegar, reduce heat to medium, and, using a slotted spoon, swirl water. Crack eggs, one at a time, into a ramekin, and slide into water; cook until whites are set, about 2 minutes. Using a slotted spoon, divide eggs between plates; garnish with more black pepper.


Poterie Not Freres Cassoles $149

I managed to squeeze 5 of out of the importer for now… Poterie Not Freres is THE source of authentic cassoles. Made by the Not family since 1830, using local clay from Gascony. Let us know if you want to reserve one!!! Thanksgiving & Christmas are right around the corner…