Paris Grocery seattle

November 20, 2014

Bonjour Mes Amis,

Thanksgiving is days away! This week I’ve seen a surge in the sales of foie, goose fat, Jamon, celebration wine and all the delicious things you want to enjoy with friends & family. Thank YOU for making Paris Grocery part of your holidays.

Turkey orders are arriving on Tuesday, we are open on Wednesday for last minute shopping, closed Thanksgiving & open again on Friday. And trust me, these French mashed potatoes are to die for…

à la vôtre !
Catherine Reynolds


by Mimi Thorisson
author of A Kitchen in France:
A Year of Cooking in My Farmhouse $40

Serves 4

1 kg/ 2 cups potatoes (bintje or Yukon Gold), peeled and cut into chunks
150 g/ 4 tbsp. butter, cold and hard, just taken out of the fridge
400 g/ 14 oz. Cantal
1 clove of garlic, minced
150 ml/ 2/3 cup crème fraîche
100 ml/ 1/2 cup warm milk
Salt and pepper (for seasoning)

Cook the chunks of potato in salted boiling water for 20 minutes, or until tender.

Mash the potatoes with a potato masher. When properly mashed, place the potatoes in a large pan and start the heat on low, stirring for 2 minutes to ‘dry up’ the mash.

Take off the heat, and add the butter one square at a time, stirring in a circular motion. Gradually add the warm milk to smooth the potatoes, continuing to stir.

Place the pan back on a low heat, and add the finely sliced cheese, minced garlic, crème fraîche, salt and pepper. You should be constantly stirring in a circular motion, lifting the spoon high so you get a nice ribbon-like effect, as if you were pulling strings with your spoon. Continue this process for up to ten minutes, or until all the cheese has melted.

When the cheese has melted perfectly, your aligot purée is ready! Voilà, c’est prêt! Serve immediately.


This week’s flavors:
Pumpkin Cheesecake
Salted Caramel

Paysan Breton Au Sel du Mer Butter $7.25
If there’s any holiday that requires great butter, and a lot of it, it is Thanksgiving. From buttering rolls, adding to mashed potatoes, making pies… Paysan Breton is that classic butter from Brittany. Here’s what David Leibowitz has to say on the subject:
“Unlike the rest of France, the Bretons don’t eat much cheese…in fact, there’s no local cheeses that I can think of that are produced there and I didn’t see one fromagerie in ten days. But they make up for it by offering up lots of butter, which they’re justifiably famous for. When you compliment a local pastry shop or restaurant on their cuisine, they will invariably respond proudly, “C’est la buerre de Bretagne!
But back the butter—it’s the best I’ve ever tasted. Breton butter is notable since it’s almost always flecked with large, coarse grains of salt that crunch when you bite into them. I spread some on my toast each morning before drizzling it with bitter chestnut honey. Much of the salt used is harvested on ponds and marshes in the Guérande, where the famed fleur de sel is harvested as well. And unlike the rest of the country, Bretons often butter their bread, which is never done elsewhere in France except with oysters, which are customarily served with buttered rye bread, pain de seigle. (So next time you’re in Paris and that waiter gives you a disapproving sneer when you ask for butter, tell him you’re from Brittany.)

Oyster Plates $10.99
Pradel Oyster Opener $14.99

Serve oysters in style! We found these ceramic oyster plates for you & ordered up some authentic French oyster knives with a beechwood oyster holder.

Jack Rudy Cocktail Co. Small Batch Tonic $19.99
Jack Rudy Cocktail Co. Small Batch Grenadine $19.99

These are some of my favorite cocktail ingredients. A darling of the press, Jack Rudy is the brain child of a Charleston restaurant manager who was making it out of his house. The tonic is good enough to drink on the rocks on its own, with ingredients like lemongrass & orange, clove, white pepper, allspice, and real cane sugar. The grenadine is flavored with Napa pomegranates, orange-flower-water & cane sugar–no corn syrup, no m’am. It almost makes me want to drink a Shirley Temple for old times sake…

Louis de Grenelle Corail Rose Brut, Saumur $19.99
It was love at first sip for me. A most unusual sparkling rose, this is made with Loire Valley Cab Franc. I brought a bottle of this with me to Lisa Nakamura’s Gnocchi Bar & wowed my foodie friends. Light, delicate, delicious & elegant in both taste & packaging.

Clos de la Roilette 2012, Appellation Fleurie $20.99
I love this perfect Thanksgiving wine…
“There will be a day—not too far in the future, I’m betting—when we will look back and realize that we were getting a sweet, sweet deal on Cru Beaujolais back in 2012. This stuff offers some of the best value in red wine that you can find right now—it’s seriously well-made, balanced, food-friendly, delicious, and evocative of place, and it’s way underpriced. “It is the most delicious wine in the world,” says star sommelier Rajat Parr, but it often sells for under $25″
From the village of Fleurie which contains some of the best slopes in the Beaujolais Crus. The winemaker in the 1920’s was infuriated by losing status within the Moulin a Vent appellation, and created a label using his race horse Roilette. The land eventually went wild until Fernand Coutert & family bought & restored this estate. The terroir and advanced age of vines account for this wine’s premier status. Pure pomegranate juice and extreme minerality known to be Burgundy quality, at the price of a Fleurie.

Dosnon & Lepage Recolte Rose Brut, Champagne $62

Seriously pretty package, seriously delicious sparkling rose.
“(100% pinot noir):  Light, bright orange.  Redcurrant, orange zest, jasmine and a hint of dusty minerals on the seductively perfumed nose.  Juicy, vibrant and taut, offering powerful, spice- and mineral-accented flavors of red berries and candied orange peel.  Silky and expansive on a finish resounding with orange and mineral notes.” -93 points, International Wine Cellar

Abbaye de Belloc, Aquitaine  $30.99 lb
A quintessential French cheese dating back to the 17th century. Made by Benedectine monks at the abbey of Notre-Dame de Belloc from the milk of red-nosed Manech ewes. The high fat, raw milk of these sheep create a rich caramelized flavor that pairs well with light to medium-bodied reds, but loves whites & beer! I’m in love.

We picked some favorite holiday wines & have them wrapped & ready to go!

Camille Braun Brut Cremant d’Alsace, Alsace $24.99
A property which dates back to 1583 in the premiere region of Orschwihr. Organic & biodynamically grown Auxerrois & Pinot Blanc that is aged 3 1/2 years before disgorgement.
90 Vin Chicago(5/2014) This delicious dry bubbly is certified organic and is sourced from organically farmed Auxerrois and Pinot Blanc grapes owned by the small Alsatian grower Camille Braun. Made using the Traditional Method, the same process used in Champagne, this excellent value will surprise with it’s fine bubbles, round texture and long citrus/tree fruit finish. The wine spends 2 years on the fine lees before disgorgement.
Droin Chablis 2013, Chablis $24.99
Benoit Droin is the 14th generation of his family to make wine in Chablis. The Kimmeridgian soil here is packed with fossilized oysters shells, & this is the perfect white to go with with your Thanksgiving feast:
“The best Thanksgiving white? This may come as a big surprise since it is not usually thought of as a food wine for any cuisine, especially not the heavy and assorted flavors of Thanksgiving, but I am choosing chardonnay. But not just any chardonnay – your bird deserves French wine, specifically the whites of Burgundy, more specifically those from Chablis.” -Forbes
“Generous yellow stone fruits and an open, inviting personality are the signatures in Droin’s Chablis. The wine comes across as
quite rich and textured, with gorgeous depth and fabulous overall balance.” – Wine Advocate

Chateau Louvie Grand Cru 2010, Bordeaux $30.99
Christian Veyry is a wine-grower’s son who grew up to work with the likes of Michel Rolland. His winemaking talents have brought attention to the previously ignored  commune of St Laurent-des-Combes. This is an extreme value in Right Bank Bordeaux, & with our free gift-wrapping, is sure to impress. 80% Merlot, 20% Cab Franc with plum, cassis, mocha & spice. Pair with anything Ducky: foie, confit, cassoulet.