Paris Grocery seattle

January 22, 2015

Bonjour Mes Amis!

If there is anything I’m passionate about in life, other than my husband & poetry, it would have to be cheese. In fact, on my lune de miel in France, after my husband was dragged to umpteen markets, farms and frommageries, my betrothed looked at me and jokingly asked, “Honey is this about me, or is this about cheese?”

This is a picture of me ten years ago in our Paris apartment. On the last night of our trip it was raining cats & dogs, so my husband ran across the street to buy a Poulet Rotie while I took all my cheese leftovers from the trip & concocted a gratin of macaroni & cheese in our toaster oven. Parfait!

A Bientot,
Catherine Reynolds


Le Crottin D’Antan, Poitou-Chevre $6.50

I get fresh Crottin in frequently, and their taste is definitely seasonal. This batch is slightly younger and moister, full of that goaty goodness one can expect. One morning two French gentleman strolled in & ordered a Crottin each for their breakfast. Tres Francais!
Do you know the meaning of Crottin? It translates to ‘road apple’ if you get my drift…
These Loire Valley goat cheeses pair beautifully with whites from the same region.

Brillat Savarin aux Truffes, Ile de France $15.49

Jean Anthelme Brillat-Savarin was a renowned gastronome, and Henri Androuët created this majestic tripe creme in his honor. Take an amazing cheese & layer it with Winter Black Truffles.. Mon dieu! Pop open some Champagne & Valentine’s Day has just arrived.

El Trigal 1 Year Manchego, La Mancha $21.99

Being the sister store to Spanish Table, we carry the largest selection of Manchego in town–trust me. From 3 month to 1 year old, raw milk to pasteurized. El Trigal’s One Year happens to be my favorite. 
The Corcuera Family was the first in all of Castilla La Mancha to make and commercialize Manchego Cheese, and they use same day milk resulting in an ultra-buttery taste. I know these days you can even get Manchego at Trader Joe’s, but it just can’t compare. Go Rioja!

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. Pair with neighboring Beaujolais.

Fleur Verte, Perigord $32.99 lb

The ‘green flower’ is one of the absolute favorite cheeses we offer. It tastes like Provence, with a spring carpet of tarragon, savory thyme, and pink peppercorns. Aged for only 4 days before being flown over, this goat cheese has a lemony tang. A stunner on a cheese plate. Pair with sparkling wine or Sauvignon Blanc.

We just got a new shipment in from Baby Cie… These illustrated plates are absolutely adorable & tres Francais. We have sippy cups, silver ware, plates & bowls, all made in dishwasher-safe melamine. Here’s a couple of the cute new patterns:

Jungle Animals

Fork/Spoon Set $4.25
Sippy Cup $8.99
Suctioned Bowl $8.99
Sectioned Plate $11.99

Fork/Spoon Set $4.25
Sippy Cup $8.99
Suctioned Bowl $8.99
Sectioned Plate $11.99


Fork/Spoon Set $4.25
Sippy Cup $8.99
Suctioned Bowl $8.99
Sectioned Plate $11.99

Bonal Gentiane-Quina $18.99

We have had a run on Bonal as of late, which got Kelsey & I curious as to what everyone was concocting.
Bonal is an infusion of herbs such as gentian and chinchona bark (also called quina, the source of quinine) in a fortified wine base that was first made in 1865. I learned that Bonal serves to aid your appetite, but it is also said to stave off exhaustion. One writer calls it “Gatorade for Gourmands”.
You can serve it neat, but we also found these tasty recipes for you…
The Unfinished Business Cocktail
Daniel Shoemaker, Teardrop Lounge, Portland, OR

2 oz Martin Miller’s Westbourne Strength Gin

3/4 oz. Cocchi Americano

1/2 oz. Bonal Gentian Aperitif

16 drops kumquat-cinnamon bitters

LIGHT dash agave nectar (available at Spanish Table)

Absinthe to flame over the top

Combine all ingredients in an empty cocktail  shaker and stir well to combine.  Strain over a large ice cube into the chilled cocktail glass.  Flame absinthe over the top and serve.

Bonal Sparkling Cocktail
Horus Alvarez, Vinoteca, Washington, D.C.

1/3 oz. Bonal Gentiane-Quina
¼ oz. Aperol
¼ oz. St. Germain
¼ oz. simple syrup
¼ oz. fresh grapefruit Juice
4 oz. dry sparkling wine

Thyme sprig, for garnish
Combine Bonal, Aperol, St. Germain, simple syrup and grapefruit juice in a cocktail shaker, and chill for few minutes. Pour into a chilled Champagne flute and top off with sparkling wine. Garnish with a thyme sprig.