Paris Grocery seattle

December 18, 2014

Bonjour Mes Amis,

I’m not kidding about the Christmas miracle… I arrived this morning to find that we were broken into last night. A window was smashed & a mess was made. The two miraculous elements: the thieves only stole change from our drawer, AND they chose to break in through the window where our Duralex is displayed.
While we needed to clean up the broken glass from the smashed window, the Duralex lay on the floor unscathed. That stuff is invincible! And as always, if you buy a case (which is often only 4-6 pieces) you get 10% off.

We’re open Christmas Eve until 4 pm, & hope to make your holidays more delicious. But come shopping on your lunch hour today!

à la vôtre !
Catherine Reynolds

DUCK CONFIT PARMENTIER from A Kitchen in France by Mimi Thorisson
This is essentially a French shepherd’s pie. This dish is named after Antoine Augustin Parmenthier, a champion of the French potato. Parmenthier was a prisoner of the Prussians who survived living on potatoes, & went on to champion their value, declaring them the food of the French Revolution. His gravestone in Paris often has spuds placed on it!
Mimi’s just might be my favorite French cookbook of the year..

Serves 4

For the mashed potatoes:
3 lbs large russet potatoes, peeled
1/4 cup crème fraîche
4 tbsp unsalted butter, at room temerature
fine sea salt & freshly ground black pepper
2/3 freshly grated Parmesan

For the duck layer:
4 duck confit legs
2 cloves garlic, minced
2 shallots, thinly sliced
1 onion, thinly sliced
2/3 cup red wine
2 Tbs butter
handful finely chopped parsley

Preheat oven to 350 degrees F.
Make the duck layer. Remove the skin & bones from the duck legs & shred the meat into bite-sized pieces.
In a large saute pan, cook the onion, shallots & garlic in the butter over medium heat until tender & slightly golden, 4 to 5 minutes.  Add the duck meat & parsley & cook for 2 more minutes. Pour in the wine & simmer to reduce for 4 to 5 minutes. Transfer to a 9 x 13 inch baking dish.
Make the mashed potatoes. Put the potatoes in a pot, cover with salted water, bring to a boil, and cook until tender, about 15 minutes. Drain the potatoes, return to the pot, and mash with the butter & creme fraiche. Season with salt & pepper.
Top the duck mixture with the mashed potatoes. With a fork, flatten the potatoes into an even layer. Sprinkle with the Parmesan.
Bake the Parmesan until golden brown, about 25 minutes.

Chop the shallots, onion and garlic and fry in a large pan with the butter or duck fat for 4-5 minutes. Add the duck meat and chopped parsley, deglaze with the red wine, and reduce for 4-5 minutes. Place in the bottom of a the baking pan.

Peel the potatoes, cook them in boiling salted water until tender. Mash the potatoes, add butter, crème fraîche, salt and pepper. Mix well. Top the duck mixture with the mashed potatoes. With a fork, flatten the potatoes to create an even layer. Sprinkle with parmesan.

Bake in the oven for 25 minutes, or until golden brown. Serve with a salad on the side.

Cabecou Feuille $3.50 each
Goat cheese from Perigord that’s hand-wrapped in chestnut leaves, sprinkled with peppercorns, & washed in plum brandy. Yes, please.

Fossier Pain d’Epices $18.99
This traditional spice bread is made with whole grain flour, anise, & French honey. And it’s way better than fruit cake! Here’s some pairing ideas:
Spread with goat cheese, fromage blanc, or jam. Enjoy with Roquefort or Bleu d’Auvergne. Toast & top with foie. Enjoy with a lightly sweet white as an aperitif or pre-dessert course.


Cuevas Marron Glace $2.25 each
What says Christmas like Marron Glace? In a 24o hour process, chestnuts are candied  in a vanilla glaze. A Christmas indulgence & after dinner treat.

Amora Mustard $3.25 

Back by popular demand–I was selling it before it was even unpacked! People FREAK OUT over this mustard–it’s so darn French. I was reading how even one NYC Fashionista carts tons of it home in her luggage. Essential for making your fridge French, or a classic vinaigrette.

J & D’s Bacon Lip Balm $3.49
What to wear under the mistletoe… Made by  Kosher Seattle-ites who missed bacon

Jacobsen Salt Co. Oregon Pinot Noir Flake Salt $11.99
Hand-harvested sea salt from Netarts Bay, Oregon, infused with Willamette Valley Pinot Noir from Grochau Cellars. The ultimate foodie stocking stuffer…


Perard Soupe de Crabe $11.99
A French soup with a fascinating history. Serge Perard started making his soups in the 1930’s in La Touquet’s. War-rationing lead Serge to invent a delicious soup using fish heads, onions & herbs. he went on to open Perard‘s Restaurant in 1963. His legendary soup became known as “the Bouillabaisse of the North”.
With simple & all natural ingredients (seafood, tomatoes, star anise, garlic, fennel, cornstarch, saffron) you heat, add a little cream. Top with garlic rubbed croutons & Rouille.

Perard Rameaux de Salicorne $7.99
Salicorne are sea beans from the Cote d’Opale. I’ve mentioned before how you can add these pickles to Bloody Mary’s, but I just read how you can use them as a substitution for cornichon. Add intrigue to a charcuterie plate, or give steak or salmon tartare for a French twist.

Goose Mousse Supreme with Sauternes $30.99 lb
Nothing says Christmas like goose. Talk about decadent– A holiday special I couldn’t resist bringing in for you.

Bottarga Mullet & Tonno 
This incredible delicacy from Sicily is known as the poor man’s caviar. Shave this over pasta, eggs, salads, oysters for a flavor explosion. Slice & top crostini with with garlic & olive oil for an indulgent appetizer. Umami-laden–the truffle of the sea…

Moutard Brut Rose de Cuvaison, Champagne $35
The Moutard Diligent family has been living in the village of Buxeuil since the mid 17th century, and have a long tradition of both grape growing and wine production. Located in the Côte des Bar, the vineyard soils are made up of clays and limestones, lending to rich, fruity aromas and good minerality. Direct-importing makes this a reasonably priced Champagne.
“The house’s NV Brut Rosé de Cuvaison is another standout. Tar, smoke and game are some of the aromas and flavors that emerge from the glass, adding considerable complexity and nuance. A short maceration on the skinks gives this 100% Pinot Noir Champagne its volume and breadth. Richness and sophistication meld together beautifully here. This is a standout from Moutard. Disgorged July 2012. Anticipated maturity: 2012-2017.” Robert Parker – 92 points

Piper -Heidsieck Brut $47
“Vibrant acidity and flavors of toasted brioche, crushed blackberry, candied ginger and salted almond ride the fine, satiny texture of this harmonious Champagne, which features a fresh, graphite-tinged finish. “-92 Wine Spectator

Henriot Rose Brut $50
“A rich and toasty version, elegant overall, with a silky texture and mouthwatering acidity. This offers a lovely array of white raspberry, white cherry, toasted brioche, smoky roasted nut, honey and candied lemon zest flavors. Drink now through 2021.” -93 points Wine Spectator

Vilmart & Cie “Grand Cellier” Brut $68
This 5th-generation estate uses organic methods to produce truly vibrant Champagne. 70% Chardonnay, 30% Pinot Noir, aged in cask for 1 year. A favorite amongst sommeliers.
“It’s clear to me Vilmart is a Champagne estate of unassailable consequence, a must-have for anyone Interested in the possibilities of this most suavely powerful and graceful of all wines.” -Terry Thiese
“Vibrant, finely cut acidity structures this seamlessly integrated version, with layered flavors of poached apple, quince, honey and candied ginger. Drink now through 2023.” -95 points Wine Spectator

Attention Santa!! He or she has everything?
Not this…
While Spanish Table has packages of sliced Jamon, we at Paris have practically the whole hog.

Soporte Jamonero Gondila $21.99
Special Carving Knife for Jamons (Cuchillo Jamonero) with Sharpener $32.99

Fermin Boneless Paleta Serrano  $174.95 5 lbs
Fermin Boneless Paleta Serrano  $180.54 5.16 lbs
Fermin Boneless Paleta Serrano $271.08 5.6 lbs
Fermin Boneless Jamon Serrano $355.40 11.11 lbs

Fermin Boneless Jamon Serrano $367.56 11.49 lbs
Fermin Boneless Jamon Serrano $405.48 13.12 lbs 

Fermin Boneless Iberico $728.71 11.77 lbs
Fermin Whole Bone-In Serrano $350.74 16.71 lbs

Fermin Whole Bone-In  Iberico $610.50 18.45 lbs