Thursday, Apr 30 2015 

Paris Grocery seattle

April 30, 2015

Bonjour Mes Amis,

There will be extra-delicious things happening around here on Friday, so put these festive events on your calendar…

Right next door, Spanish Table will be having a free paella demo & wine tastingtomorrowFriday, May 1st. Steve Winston will be cooking up Arroz Negro, squid ink paella,

and you are invited to join us for a free taste. Show up between 12 & 1 pm to get a lesson from the master–the paella will be finished & served after 1.

BUT THERE’S MORE! Both Spanish Table & Paris Grocery will be pouring wine between 1 pm & 6 pm. And at Paris Grocery, there will be French charcuterie from Fabrique Delices to snack on with your wine.

PS- We just got a bunch of really sweet Mother’s Day presents…

À bientôtj’espère,
Catherine

Corsican Country Soup – Minestra recipe by Rolli Lucarotti
This soup is a daily staple in Corsica, prepared the night before & served cold for lunch, or hot for dinner as a prelude to cheese & fruit. The true recipe calls for panzetta, a smoked Corsican ham, but we have plenty of alternatives.  

7 oz dried cranberry or cannellini beans
4 oz diced Saucisse de Morteau, Salumi Pancetta, Fabrique Delice Poitrine Salee or Jamon Serrano ends
1 lb potatoes
9 oz carrots
1 large onion
1 stick celery
1 large leek
2 cloves garlic
3 zucchini
2 or 3 shredded leaves of Swiss chard or cabbage
2 tomatoes peeled and chopped or 1 tbsp tomato purée
2 tbsp olive oil
7 oz pasta (macaroni or thick noodles)
salt and freshly ground black pepper
choose a few fresh herbs: marjoram, sage, sorrel or parsleySoak the dried beans in cold water overnight or for at least six hours. If using a ham bone, cover it with cold water, bring to the boil, drain and discard liquid. Reserve. Peel and dice the potatoes, carrots and onions. String and slice the celery. Split and wash the leek and cut into rounds. Crush the garlic and dice the zucchini. Heat 2 tbsp of oil in large saucepan and gently cook the onions, leeks and pancetta until the vegetables start to wilt.

Add the other vegetables and tomato purée and stir for a few minutes. Drain the beans and add to the soup. Cover with water (about 4 cups) and bring to a boil. Skim the top carefully and add herbs. Lower the heat and simmer, covered, for about 2 hours until the beans are meltingly soft. Add the pasta about 20 minutes before the end of cooking time. Correct the seasoning, scatter with chopped herbs and serve very hot with crusty bread.

Offer extra olive oil with the soup.

Fabrique Delices Saucisse de Morteau $18.99

A Jura-style sausage smoked with pinewood from the Franche-Comté area. Flavored with nutmeg, corainder, caraway & allspice, recommended for making Tartiflette.  Cuvee des Galets 2014,  Cotes du Rhone $9.99
Made by a cooperative east of Nimes, this is a delightful unoaked blend of Grenache, Syrah & Carignan. What sets this apart–grapes are selected in single cuvees from the best plots of each of the 10 vigneron members. Dense cherry fruit with a rich finish of sweet blueberry & cassis.

Domaine Fongaban 2012, Bordeaux $14.99
Pierre Taix is an exciting young winemaker who likes to take risks, letting his grapes hang late, achieving superb ripeness. From a satellite of St. Emilion… Mostly Merlot with a little Cab Franc, loads of blueberry & herbs. Delicious!

Miels Villeneuve Miel de Miellats du Maquis

A most unique honey hailing from Corsica
Notes of:
Dried fig
Coconut
Malt
Ripe fruits
Gingerbread loaf
Liquorice

MARIN FRENCH CHEESE COMPANY
Marin French is the oldest continuing operating creamery in the US.

Marin French Cheese Company Petite Creme $6.99
This cheese wants to go on a picnic with you! A buttery smooth Triple Creme. Makes an amazing grilled cheese with fig jam.

Marin French Cheese Company Schloss $11.99
An American original that rivals Limburger in pungency when completely ripe. Austrian-style washed rind triple creme–heck ya! This cheese loves a stein of dark beer & will have you yodeling in delight.

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Thursday, Apr 30 2015 

Paris Grocery seattle

April 23, 2015

Bonjour Mes Amis,

The next tasting is happening! Please join me tomorrow, Thursday April 23rd from 4:30 to 6 pm.

I will have open the fresh vintage of Miradou Rose (we liked it enough to buy 10 cases) and Chateau Pegau Cuvee Maclura, the Cotes du Rhone that tastes like Chateauneuf.

À bientôtj’espère,
Catherine
CROQUE MADAME MUFFINS from
The Little Paris Kitchen: 120 Simple but Classic French Recipes by Rachel Khoo $35

Croque Madames are said to resemble a lady’s hat. This clever recipe uses bread  as a muffin cup to hold the goodies inside. The perfect thing for Mother’s Day brunch! Serve with one of our fabulous bacons…

Mornay (cheese) sauce:

  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 3/4 cup plus 1 tbsp milk, lukewarm
  • 1/2 tsp Dijon mustard
  • 1/2 tsp nutmeg
  • 1/4 cup grated Gruyère or mature Comte cheese
  • salt and pepper
  • 6 large slices of white bread, no crusts
  • 3 tbsp butter, melted
  • 2 1/2 oz ham, cut into cubes or thin strips
  • 6 small eggs

To Make the Sauce: Melt the butter in a pan over a medium heat. Add the flour and beat hard until you have a smooth paste. Take off the heat and leave to cool for 2 minutes, then gradually add the milk, whisking constantly. Place the pan back over a medium heat, add the mustard and nutmeg, and simmer gently for 10 minutes, whisking frequently to stop the sauce burning on the bottom of the pan. Once the sauce thickens and has the consistency of a thick tomato sauce, take it off the heat. Add the cheese (keep a little for the garnish) and taste for seasoning. If the sauce is too thick, add a little more milk. If it’s lumpy, pass it through a sieve.

To assemble, preheat the oven to 350°F. Flatten the slices of bread with a rolling pin, then brush each slice on both sides with melted butter. Line a 6-cup muffin tin with the slices of bread, press¬ing them in with the bottom of a small glass. Divide the ham between the muffin cups followed by the eggs (if the egg seems too big, pour a little of the white away before using). Put 2 tablespoons cheese sauce on top of each egg, then sprinkle with a little cheese and pepper. Bake for 15-20 minutes, depending on how runny you like your eggs. Serve immediately.

Zoe’s Applewood Smoked Uncured Bacon $7.99

Zoe’s Meats is a company you can feel great about supporting. This uncured bacon is less salty, plus you don’t pay for the water weight added by brining. Steve’s top choice for BLT’s.

D’Artagnan Uncured Smoked Duck Bacon $13.99

Duck breast rubbed with salt & sugar, then smoked over applewood. Thick & meaty with a rich, smoky flavor. “For its applewood-smoked bacon, available online and in select supermarkets, D’Artagnan uses meat from breeds including Berkshire, Tamworth, Duroc, Landrace and Hampshire. Our editors liked its mellow smoke and pleasant saltiness.” -Food & Wine

Hudson Valley Duck Farm Applewood Smoked Duck Bacon $16.99
From a top-notch foie gras producer in upstate NY… Applewood smoked cured cage-free Moulard duck bacon, made by  a small farm in the Hudson Valley.  I’ve brought this back with me to Seattle after visiting my family in upstate NY.

STOCK UP!

D’Artagnan Veal Demi-Glace $9.99 reg. $12.99

There was a miscommunication with D’Artagnan & I ended up with 6 cases of Veal Demi-Glace. So we decided to offer you a special deal!
Made of concentrated stock from veal bones, water, red wine, celery, onions, carrots, tomato paste, garlic, spices . 
Tips for using:
When deglazing a pan, whisk in a couple of tablespoons for a velvety sauce. Add a few spoonfuls to soups and stews at the final stages of cooking for a savory richness. Kick your braising liquid up a notch! Use as a stock short cut–stir entire container into a quart of water. Add a few tablespoons to Cassoulet for thicker texture & meatier flavor. Indispensable!

CHEESE OF THE WEEK

Brie Maubert $12.99 lb

I’m told this is the house brie at Le Caviste. Mild, buttery & creamy–an absolute bargain from Normandy. If you are throwing a party, this is your brie. A pound will only set you back $13.

SPECTACULAR NEW WHITES

Domaine de Reuilly “Les Fossiles” 2013, Reuilly $25.99

Reuilly is experiencing a renaissance… After being ravaged by phylloxera in the late 19th century, Denis Jamain’s family played a major role in the bright future of the region. Kimmeridgian limestone forms a bridge between the Loire Valley & Chablis in Burgundy, so you get what Kermit Lynch calls “Sancerre grown at Chablis”.  This is stunning Sauvignon Blanc.

Domaine Costal Chablis “Les Truffieres” 2012, Chablis $34.99
“…transparency is key to all great Chablis, and the term is invoked almost as often as is acidity.” –Lettie Teague
The inhospitable climate of Chablis is paramount & some say this is the purest expression of Chardonnay in the world. Domaine Costal is a direct collaboration between the Collet family & Kermit Lynch. After visiting Chablis for decades, Kermit chose this estate over countless others. This white makes a bold statement, and its bright line of acidity is truly remarkable. A wine that is an experience. My current favorite white in the shop.

CRAZY FOR CORSICA
Our staff just attended an extensive Kermit Lynch tasting & we all walked away agreeing that these reds from Corsica are phenomenal.

Domaine Maestracci E Prove Rouge 2010, $21.99

From Reginu, a granite plateau on the island of Corsica. The Prove microclimate benefits from hot dry days, high altitude cool nights, and constant maritime winds. Maestracci bought an old olive mill where he now ages his wines inside the cool stone walls. 35% Niellucciu, 35% Grenache, 15% Sciacarello, 15% Syrah. I instantly loved this!
“This is complex and intriguing, stylistically somewhere between a hearty southern Rhone and a Tuscan Sangiovese blend…” -The Examiner
“Something about its tannin, black fruit, herbs, and spices makes it almost as fundamental as olive oil at any Mediterranean meal.” -Kermit Lynch

Domaine Comte Abbatucci Vine de France Rouge Frais Imperial 2012, $29.99
Take a virtual trip to Corsica. If you were to wander the streets of Corsica’s capital, Ajaccio, you would find Abbatucci’s wines in every wine bar & restaurant. Jean-Charles Abbatucci sourced his vines from elderly peasant farmers in the isolated & mountainous interior of the island. Jean-Charles actually drives his tractor into the vineyards & serenades his grapes by playing traditional Corsican songs over the loudspeaker. Made of 100% unoaked Sciaccarellu, fermented in stainless for ultra-freshness… Clocking in at 11.5%, this is Food wine–Burgundian-profile with Nebbiolo-like tannins, crushed herbs & wild strawberries. Need a red to pair with seafood in a red sauce? This is it!
“The wild-grown vines make their debut this year: spicy, incredibly delicious, and only 11.5% alcohol. Who knew Sciaccarellu could be so much fun?” -Kermit Lynch

Thursday, Apr 30 2015 

Bonjour Mes Amis,

I just got back from a quick family reunion on Whidbey Island. We spent a sunny day on the beach making paella, and a rainy evening drinking rose with grilled NW halibut & salmon. Of course I brought along lots of delicious cheese & charcuterie to go with a round of  Whidbey’s delicious Screaming Banshee Bread…

Now that I’m back, it’s time for the next wine tasting!

Free Wine Tasting TOMORROW
4:30 to close (6 pm) Thursday 4/16

Tasting Wines:
Berthier Sauvignon Blanc 2013, Coteaux du Giennois $16.99
I am in love with this new white. Coteaux du Giennois is situated on the Loire River, just around the bend from Sancerre. The flinty limestone hillsides of the Giennois produce Sauvignon grapes with mouth-watering minerality, but at a lower price than Sancerre, making this my new favorite everyday white. Rich & round, with notes of quince and delicious lemony acidity.

Domaine de la Janasse Reserve 2011, Cotes du Rhone $15.99
Janasse, Janasse. I’ve been wowed by Christophe Sabon’s wines ever since tasting them, long before I started selling French wines. I’m thrilled to have had the opportunity to offer you a taste of one of the Superstar estates of the Rhone Valley, which combines traditional & modern techniques.

À bientôtj’espère,
Catherine

SOUFFLE’D CHEESE OMELET from Bocuse in Your Kitchen $29.95
Take note: a Michelin-starred chef shows us how to make an ultra-airy omelet. Pair with Viognier, Beaujolais or Rose.

4 servings

7 eggs
1 1/3 cups grated Mimolette
Salt & pepper
Nutmeg
1 1/2 Tbs softened butter, for greasing the dish

Preheat oven to 400 degrees.
Separate the yolks from the whites of the eggs. Place the yolks in a mixing bowl with the grated cheese, a little salt, pepper, & nutmeg. Beat with a spoon to combine.
In a large mixing bowl, beat the whites until stiff; then fold a quarter into the yolks-cheese mixture, using a wooden spoon or spatula. When smooth, fold in the remaining whites. Lightly butter a medium-sized baking dish, pour in the batter, & bake fro 10 to 12 minutes, or until golden brown on top. Remove from the oven & serve immediately.

Emile Henry Souffle Dishes $44.99
As any one who has made one can attest, souffles are tricky business. Emile Henry’s holds 2.2 Quarts which gives it an advantage over other brands. Available in Azure, Citron & Blanc.
The top rated souffle dish in Cook’s Illustrated:
“Highly Recommended Winner” Emile Henry 2 Quart Soufflé Dish The extra room in this dish it holds 1 cup beyond the standard 2 quarts meant that all the batter fit and soufflés rose up tall and straight 1 1/4 to 1 3/4 inches above the rim Its walls had just the right thickness to ensure even cooking.

Thursday, Apr 30 2015 

Bonjour Mes Amis,

I hope you all had a wonderful Easter. I went foraging for nettles on the Cedar River Trail & made nettle gnocchi with my husband. And of course, drank rose!

I’m headed to Whidbey Island with visiting family so Kelsey will be helping me out with the newsletter this week… Since we’re a little short-staffed, our next tasting will be on Thursday , April 16th from 4:30 to 6 pm.

THANK YOU for making last week’s trial run so successful!

À bientôtj’espère,
Catherine

Kids Cook French by Claudine Pepin & Illustrations by Jacques Pepin$21.99
Brand new! Written by Jacques Pepin’s

daughter… According to Jacques Pepin, “the moment for a child to be in the kitchen is from the moment they are born.” I couldn’t agree more! Every recipe is in both English & French.
Kids Cook French is a magical introduction to some of the most delicious French classics. With Claudine’s recipes, her father’s and her daughter’s illustrations, this is a book by a family for your family.” – Dana Cowin, Editor in Chief, FOOD & WINE

Marcel Lapierre Beaujolais 2013, Morgon $21.99 375 ml92 points Stephen Tanzer’s International Wine Cellar  Bright violet color. Intense, mineral-tinged red and dark berry aromas show excellent clarity and hints of licorice and potpourri. Juicy and expansive on the palate, offering vibrant black raspberry and bitter cherry flavors that turn sweeter with air. Clean and minerally on the finish, which lingers with excellent tenacity and silky, slow-building tannins. 

Domaine de la Petite Cassagne Rose Costieres de Nimes, 2014 $9.99
The talented Diane de Puymorin farms 50 hectares in the Costieres de Nimes. This Salmon colored rosé is very flavorful. Displaying hints of spice and fruit notes of cranberry, strawberry and cherry. Delicious accompaniment for light, summery fare or as an aperitif. 

Domaine de la Janasse ‘Cuvee Reserve’ Cotes-du-Rhone, 2011 $15.99
“A custom cuvee for Eric Solomon made by Christophe Sabon, the 2012 Cotes du Rhone Cuvee Reserve comes from older vines on the estate and is a blend of 55% Grenache, 25% Syrah, 10% Carignan and the balance Mourverdre and Cinsault. […] Drinking past its humble price point, this 2012 exhibits notions of kirsch, blackberry, smoked meat, graphite and copious licorice nuances to go with a meduim bodied, pure and layered feel on the palate.”
-Jeb Dunnuck, The Wine Advocate

Bacon, Eggs & Asparagus Salad

from Around my French Table by Dorie Greenspan

| YIELD: 4

Ingredients
FOR THE VINAIGRETTE

  • 1/4 teaspoon Dijon mustard (optional)
  • 1 tablespoon Sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon hazelnut or walnut oil
  • Salt and freshly-ground black pepper

FOR THE SALAD

  • 4 large eggs, cold, extremely fresh
  • 20 asparagus spears, preferably thick, trimmed and peeled
  • 6 slices Zoe’s Applewood Smoked bacon
  • 3 handfuls mesclun or other mixed salad greens, rinsed and dried
  • 1/3 cup hazelnuts or walnuts, chopped

Preparation

  1. To make the vinaigrette: Put all the ingredients in a small jar, cover, and shake to blend; or use a small bowl and a whisk. If you’ve used the mustard, the dressing will be fairly well blended; if not, it will blend, then separate — either way, it’s fine. Set aside, and shake (or whisk) again before using. (You can make the vinaigrette up to a week in advance and keep it in the fridge.)
  2. To make the salad: Bring a medium saucepan of heavily salted water to a boil. One by one, put the cold eggs on a spoon and slowly and gently lower them into the water (saying a little don’t-let-my-egg-break prayer on the way down). Allow the eggs to boil for exactly 6 minutes, then remove the pan from the heat, lift the eggs into a strainer, and run them under cold water to cool them quickly. Fill the pan with cold water and leave the eggs in the water until needed.
  3. Bring a large skillet of salted water to a boil. Slip the asparagus into the pan and cook for 4 minutes, or until you can pierce the spears with the tip of a paring knife. The asparagus should be cooked through but not at all mushy. Carefully transfer the spears to a plate lined with a double thickness of paper towels and pat them dry.
  4. Pour out the salted water, rinse the skillet to cool it, dry it, and lay the strips of bacon in the pan. Cook over medium-low heat, turning as needed, until the bacon is golden and crisp on both sides. Remove the strips and put them between a double thickness of paper towels; when the bacon is cool, cut it into narrow strips or chop it into bits. Leave 2 tablespoons of the bacon fat in the skillet — you’ll use it for the eggs.
  5. When you’re ready to serve, very, very carefully shell the eggs. It’s a fussy job, because the eggs are so soft, and you might not get the shells off cleanly, but unless you break into the yolks, it will be fine. Rinse the eggs to remove any bits of shell and pat them dry. Warm the bacon fat over medium heat.
  6. While the bacon fat is heating, assemble the salad. You can put it together on a platter or arrange it on individual plates. Either way, season the mesclun with salt and pepper, then toss it with about three quarters of the vinaigrette, and arrange in the center of the platter or your plates. Toss the asparagus with the remaining vinaigrette (I do this with my fingers) and lay the spears over the greens.
  7. Now return to the skillet. When the fat is warm, gingerly slip the eggs into the skillet and roll them around in the fat for a minute or two, just to coat them with fat, heat them slightly, and color them a little.
  8. Lift the eggs out of the skillet and place them on top of the asparagus. Scatter the bacon bits and toasted nuts over the salad and serve immediately.

 
 
Road Diary From France

Now that Spring has arrived, I can look forward to one of my favorite Springtime activities, picnicking. Although, I am an advocate for picnicking any time of year. 

This February, a clear, crisp afternoon in the Rhone-Alpes was just begging for a hike and a picnic. So, geared in boots and beanies, two friends and I hiked on snow covered trails in search of a clearing to lay our tarp, er, picnic blanket. With the rolling hills of Lyon as our backdrop, and a baguette still warm from the boulangerie, it was difficult to worry too much about the chill. There’s just nothing quite like a simple meal of gooey Camembert, fresh fruit, and a crusty baguette, preferably, enjoyed while sitting in the French countryside..

Thursday, Apr 30 2015 

Paris Grocery seattle

April 1, 2015

Bonjour Mes Amis,

My first customer on Sunday was a French gentleman coming to do his Easter shopping. When I asked what he was making he responded, “But of course, Epaule d’Agneau Confite et Flageolets. It is what you eat on Easter.”

Since then, there’s been a few people talking about plans for Cassoulet, but the phone keeps ringing. “Do you have French Flageolet?” Mais, oui.

This week’s wine tasting will feature rose & red I’ve picked out that goes with lamb. And I’m hosting, so please stop by & taste with me!!!
Free Wine Tasting TOMORROW
4:30 to close (6 pm) Thursday 4/3

WE WILL BE CLOSED EASTER SUNDAY
so we can celebrate with our families. 

À bientôtj’espère,
Catherine
_________________________

KELSEY’S ROAD DIARY FROM FRANCE

Our very own Kelsey recently returned from 3 weeks in Paris & Lyon. Each week, she’ll share a snippet of her adventures with us. Today she talks about Lyon:

“On my recent trip to France I had the pleasure of visiting the city of Lyon for the first time. I quickly came to love the quaint Bouchons, restaurants serving traditional cuisine, scattered throughout town. One chilly afternoon after a brisk walk along the Saône, my companion and I decided to warm up in a petit bouchon peeking out along one of the many cobble stoned streets. Our piping hot bowl of squash velouté with whole roasted chestnuts

, and tender, nutmeg scented quenelle has me now longing for French comfort food on rainy Seattle days.”

Epaule d’Agneau Confite et Flageolets

Braised Lamb Shoulder with Flageolet Beans from Clotide Dusoulier’s Chocolate & Zucchini blog

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 6 hours
Serves 4 to 6.
Ingredients
1 bone-in shoulder of lamb, about 1.5 kg (3 1/3 pounds)
Olive oil for cooking
2 to 3 tablespoons Herbes de Provence (or a mix of dried thyme, rosemary, basil, and marjoram)
the cloves from 1/2 a head of garlic
60 ml (1/2 cup) dry white wine
Fine sea salt
Freshly ground pepper

Coat the meat lightly with olive oil and rub it with the herbs to cover all sides. Wrap tightly in plastic (or return to the butcher’s paper wrapper), and refrigerate for at least 1 hour, preferably overnight.
Remove the meat from the fridge 30 minutes before cooking. Preheat the oven to 120°C (250°F). Separate the garlic into individual cloves, but leave each clove in its own skin.
Place the meat in a heavy pot with a tight-fitting lid; a cast-iron cocotte is ideal. Sprinkle the meat with salt and pepper, place the garlic in the pot around it, and pour the wine into the pot. Place the lid on, and insert into the oven.
Cook for 4 hours, flipping the meat and basting it with its own juices every hour or so. If the juices run a bit low -— this may happen if the lid of your pot is not perfectly tight —- pour in a little more wine or water. The meat is ready when it is dark brown and very tender.

Flageolets
Prep Time: 5 minutes
Cook Time: 40 minutes
Serves 4 to 6.

300 grams (10.5 ounces) dried flageolet beans 
Olive oil
2 medium yellow onions, peeled and sliced
Vegetable or chicken stock, preferably homemade
Fine sea salt
Freshly ground pepper

Soak the beans overnight in twice their volume of water. Rinse and drain.
Heat a little olive oil in a medium heavy-bottomed pot. Add the beans and onions and cook for 15 minutes, stirring regularly, until the onions are soft.
Pour in cold stock to cover, bring to a simmer, and cook for 40 to 50 minutes, until the beans are tender but still holding their shape. Season with salt 30 minutes into the cooking, and sprinkle with freshly ground pepper just before serving.

LAMB WINE

Les Carderes 2012, Corbieres $11.99

The ‘cardoon’, is another killer table wine & a charming Corbieres. Syrah, Grenache & Carignan blended in a Mediterranean style that begs for grilled lamb chops & cured black olives. Mineral nose, with raspberry & rosemary. 

Sentinelle de Massiac 2013, Minervois $13.99 TRY AT THURSDAY’S TASTING

This is my new favorite everyday red & I will have it open on Thursday for you to test drive at our wine tasting. Made in the village of Azille at a tiny organic estate in the heart of Minervois. 2/3 Syrah, 1/3 Carignan, lush, plump blueberry/cassis, with dried herbs and spice, plus floral violet & rose underpinnings. Blink & the bottle will be gone.

AIX Rose 2014, Coteaux d’Aix en Provence $14.99 TRY AT THURSDAY’S TASTING

Aix & Avignon are two of my favorite towns in France, & AIX is definitely one of my favorite rose’s of the season. A blend of Grenache, Cinsault, Syrah, & Counoise from vineyards made of clay, limestone & gravel. Minerally, light & breezy with grapefruit acidity. Gold Medal winner  at the prestigious ‘Concours Général de Paris 2015′ & Mundus Vini.

Chateau Sainte Eulalie Plaisir d’Eulalie 2013, Minervois $14.99

A bargain grown in chalky soil on the south side of Montagne Noire in western Languedoc. A sultry Carignan/ Grenache/Syrah blend brimming with black fruit & licorice.

Chateau Pegau Cuvee Maclura 2012, Cotes du Rhone $19.99

Made by the legendary Laurence Feraud of Domaine du Pegau, this is an newer 100+ acre estate  named after a type of orange tree found on the property. 60% Grenache with Syrah, Mourvedre & Cinsault blended in a succulent fashion. Boysenberry nose, with tons of garrigue, cassis & a sun-kissed fig finish.
89-91 Points | Robert Parker’s The Wine Advocate

St. Damien Gigondas Souteyrades 2011 $34
Souteyrades comes from the Domaine’s best parcels with vines starting at 60 years old. Consultant Philippe Cambie starts  harvesting when most are finishing picking, making for softer tannins. Cambie’s signature is intensely ripe fruit, wild earth & a sense of place–La Baumette, the “hot” corner of Gigondas. A baby Chateauneuf for $34…
“An almost stylistic blend of the voluptuousness of the Vieilles Vignes and the structure and elegance of the La Louisiane, the 2011 Domaine Saint-Damien Gigondas Les Souteyrades looks to be a knockout Gigondas.  Perfumed and complex on the nose, with black fruit characteristics intermixed with notes of mineral, pepper, potpourri, and licorice, this hits the palate with a full-bodied, decadent, and beautifully rich texture and notable balance and poise.  Structured, concentrated, and with enough tannin to benefit from short-term cellaring, this beauty will drink well for 12-15 years.  “  93-96 pts Jeb Dunnuck (Rhone Report / Wine Advocate)

Domaine Joseph Roty Cuvee de Pressonnier 2011, Bourgogne $35

“Roty wines are very distinctive. They are full, very intense, very perfumed and very harmonious. They are certainly immensely seductive.” -Clive Coates
Joseph Roty’s family has worked the same vineyards for over 300 years–they have a key advantage working with some of the oldest vines in the area. Known as an exceptional value, this is declassified Gevrey.

FOR EASTER BRUNCH
NOT JUST ANY BACON, DUCK BACON

Easter is a major brunch holiday. So why not celebrate with some of the tastiest  bacon out there? Use as you would any other bacon.
How about a duck bacon & asparagus quiche?

D’Artagnan Uncured Smoked Duck Bacon $13.99
Duck breast rubbed with salt & sugar, then smoked over applewood. Thick & meaty with a rich, smoky flavor. “For its applewood-smoked bacon, available online and in select supermarkets, D’Artagnan uses meat from breeds including Berkshire, Tamworth, Duroc, Landrace and Hampshire. Our editors liked its mellow smoke and pleasant saltiness.” -Food & Wine

Applewood Smoked Hudson Valley Duck Bacon $15.99
From a top-notch foie gras producer in upstate NY… Applewood smoked cured cage-free Moulard duck bacon, made by  a small farm in upstate NY.

Kusmi Tea Brunch Assortment $25.99
All your Kusmi favorites packaged together–5 tins of Paris‘s favorite tea.
An assortment of three exclusive Russian blends. Anastasia, a blend of Earl Grey, lemon and orange blossom, Kashmir Tchai, a blend of black teas with spices based on the traditional Nepalese recipe and Imperial Label, a subtle blend of green tea, cinnamon and licorice. Those who love full bodied teas will delight in English Breakfast, with its blend of black teas from Ceylon and Assam. You will love the refreshment of Spearmint green tea after a meal.

This Weeks Macaron Flavors
$2 each

Salted Caramel
Pistachio
Lavender
Chocolate
Peach
Coffee
Vanilla
Matcha    NEW
Chocolate Raspberry
Lemon
Strawberry

Thursday, Apr 30 2015 

Bonjour Mes Amis,

I have exciting news for you! Starting tomorrow, March 27th, we will be having a free weekly wine tasting. And with this weather, you better believe we’ll be cracking open some fresh rose’s for you to try.

We’re going to experiment and try out alternating Thursdays & Fridays to see which works best for you. Manuel, our resident French wine expert, will run the Friday tasting & I will host on Thursdays. Can’t wait to meet you all in person!

Free Wine Tasting 4:30 to close (6 pm), Friday 3/27
Free Wine Tasting 4:30 to close (6 pm) Thursday 4/3

À bientôtj’espère,
Catherine Reynolds

POTATO GRIBICHE from
Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery by Rose Carrarini  $29.95 hardback NEW!

This brand new cookbook celebrates the iconic Rose Bakery  in the Marais. Sauce Gribiche is a French coarse vinaigrette of cornichon, capers & hard-boiled eggs, commonly served over asparagus. But here it makes an addictive potato salad. Add some tuna or chorizo & you’ve got a main course salad. Perfect with rose!

Serves 6

3 lbs 3 oz new potatoes, half peeled, alternating stripes of peel & flesh
olive oil, for drizzling
salt & ground black pepper
3 large handfuls coarsely chopped flat leaf parsley

For the dressing
4 hard-boiled eggs, chopped
3 oz gherkins, finely chopped
2 Tbs capers, chopped
2-3 shallots, finely chopped
pinch each of salt & ground black pepper
2 Tbs red wine vinegar
1 tsp Dijon mustard
1/2 cup extra virgin olive oil

Preheat the oven to 425 degrees F. 
Put the potatoes in a saucepan with cold water to cover, bring them to a boil & then drain them immediately.
Place on a baking tray & while still hot, drizzle with a little oil & sprinkle with salt & pepper.
Roast till golden, about 1 1/2 hours, but check after 50 minutes.
To make the dressing, combine all the ingredients & mix well.
When potatoes are ready, place them in a serving bowl whilst still warm (this allows them to absorb the flavors of the dressing), fold in the dressing & mix in the parsley.
Serve slightly warm or cold. 

CHEESE OF THE WEEK

Fleur Verte, Perigord $30.99 lb

The ‘green flower’ is one of the absolute favorite cheeses that 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.

FOCUS ON SAUVIGNON BLANC

La Petite Perriere Sauvignon Blanc 2013, Vin de France $10.99

Made by a famous Sancerre producer–definitely not at a Sancerre price.
Nine generations of the Saget family have been making wine in the Loire Valley. Famous for their Sancerre  & Pouilly Fume, the Saget’s have created the Petite as an introduction to their tasty wines. 100% clean as a whistle Sauvignon Blanc with stone fruit aromas in a deliciously crisp style. I’ve seen this on restaurant lists for $34.
” Light, clean, refreshing, ready to be chilled and sipped without any fuss.” -The Seattle Times

Berthier Sauvignon Blanc 2013, Coteaux du Giennois $16.99
I am in love with this new white. Coteaux du Giennois is situated on the Loire River, just around the bend from Sancerre. The flinty limestone hillsides of the Giennois produce Sauvignon grapes with mouth-watering minerality, but at a lower price than Sancerre, making this my new favorite everyday white. Rich & round, with notes of quince and delicious lemony acidity.

Hippolyte Reverdy Sancerre 2013, Sancerre $27.99 
This has always been my favorite Sancerre. The Reverdy family has been making wine in the commune of Sancerre as far back as 1600, initially raising goats & producing wine for local consumption. Son Michel Reverdy started making the wine shortly after graduating high school: “His dedication is total. He’s one of the few remaining vignerons in France who truly live like a paysan [peasant]. No vacation, no travel, ever. He’s happy just to stay on the farm, working seven days a week, and wanting nothing more and nothing less…”
This Sauvignon Blanc is as classic as you can get and a true benchmark in the region. Bring on the oysters & goat cheese!

Ladoucette ‘La Poussie’ Sancerre Blanc 2011, Sancerre $35
PoussieAn absolutely gorgeous Loire white. 100% Sauvignon Blanc that screams Terroir. This is a most unique old-growth vineyard site–a “natural amphitheater of an almost perfect semi-circle of 180° make it one of the most unique in the world.” You’ll want to serve this with oysters, smoked salmon, or goat cheese.

Thursday, Apr 30 2015 

Bonjour Mes Amis,

Celebrate the 1st day of Spring like a Parisian!

It’s tradition around the world for bakeries to give out free macarons on the first day of Spring. To help us celebrate, Ami Varsanyi of Luv Macarons will be handing out free macarons to our customers TOMORROW Friday, March 20th from 11 am to 1 pm…

à la vôtre !
Catherine Reynolds
Halibut Steaks Poached in Olive Oil with Mushrooms, Anchovies & Capers fromMediterranean Clay Pot Cooking by Paula Wolfert $34.95
The first of the spring season wild Alaskan halibut has hit the Pike Place Market! You can cook this in a tagine or a cazuela. Since it calls for 2 cups of oil, Paula says you can preserve the leftover olive oil in a covered container in the fridge for a week–for poaching more fish or in a fish salad.

1/2 cup dried porcini
2 Tbs salted capers, preferably from the island of Pantelleria
2 cups extra virgin olive oil

2 garlic cloves, bruised
1 fresh thyme sprig
3/4 to 1 lb halibut steak, cut 1 inch thick
Sea salt
1 tsp crushed hot red pepper
8 oil-packed anchovy fillets, rinsed, patted dry, and coarsely chopped
2 Tbs chopped fresh flat-leaf parsley
1 Tbs fresh lemon juice

Soak the dried mushrooms in 1 cup warm water to cover for 20 minutes. Drain them, reserving the liquid. Rinse the mushrooms to rid them of any sand; then chop them finely. Strain the liquid through a paper filter to remove all the sand. Separately, soak the capers in water for 20 minutes & drain.

Meanwhile, add the olive oil, garlic & thyme to the cazuela & heat slowly to 200 degrees. Quickly rinse the halibut, pat dry, and slip into the oil. (The temperature will drop to about 175.) Poach the fish at this temperature for 12 minutes, or until the flesh just begins to flake along the edges. Transfer the tagine or cazuela from the heat to a wooden surface or folded kitchen towel to prevent cracking. Use a wide spatula to transfer the fish to a side dish. Lightly dust the fish with sea salt. Pour the poaching oil into a jar & set aside. Return the fish to the warm tagine or cazuela & cover loosely.

Transfer the garlic to a small conventional saucepan. Add the hot pepper, anchovies, and mushrooms along with their soaking liquid. Quickly boil over high heat until reduced by half, crushing the garlic & anchovies to a smooth paste. Reduce the heat to medium, Add the drained capers, parsley, and lemon juice and return to a boil. Enrich the sauce with 2 Tbs of the poaching oil. Pour the sauce over the fish & serve at once.

FRENCH OLIVE OIL

Barral Extra Virgin Olive Oil $13.99 1/2 liter, $24.99 liter
This new olive oil from Nice is in heavy rotation in my kitchen. It’s flavorful enough to use as a finishing touch, yet inexpensive enough to cook with. 100% Cailletier (also known as Taggiasca in Italy)–these are the olives used to make the famous Nicoise salad. Buttery, smooth and ultra-versatile. And a handsome bottle to display on your counter…

CHEESE OF THE WEEK

Don Mariano, Spain $24.99 LB

Someone from San Juan Island just contacted me, hoping we could find some ‘stinky cheese’ for her. I recommended this beauty… Raw milk artisan goat cheese from Southern Extremadura on the Portuguese border. This is massaged by hand for 60 days, resulting in a pungent rind that packs a punch. Inside, the cheese is creamy, piquant & spicy. This gets rave reviews from lovers of super-strong cheese.

NEW WINES TO TRY

Domaine de Pellehaut Harmonie de Gascogne Rose 2014, Gascony $8.99
Wines from Gascony are a true bargain. Made with Tannat & Merlot from a historic family-owned domaine & the first independent producer in the region. Fresh strawberry compliments savory pepper & herbs.

Moulin de Gassac Guilhem Rose 2014, Pays d’Herault $11.99

This is rose with a sense of place. A medium-bodied blend of 25-50 year old Grenache, Carignan & Syrah grown along the Gassac River. Loves bold flavors like anchovies, olives, saffron, Salade Nicoise, pate & charcuterie. 

Albert Biochot C’est la Vie Pinot-Syrah 2012, Vin de Pays d’Oc $11.99

File this under dangerously easy to drink. 60% Pinot Noir/40% Syrah that’s the life of the party. Cherry, raspberry, violet, earth & herbs. Quintessential bistro wine.

Chateau d’Arcole 2009, Saint-Emilion Grand Cru $25.99

Chateau d’Arcole was the first in Saint-Emilion to farm organically. This is a traditional right bank red made with 70% Merlot & 30% Cab.
“Take all your preconceptions about merlot, and Bordeaux blends, and throw them out the window before tasting the 2009 Chateau D’Arcole. Spicy, soft, refreshing and gorgeously exotic…the 2009 will reward cellaring or decanting with pure fruit notes of blueberry and kirsch without any of that mouth-coating heaviness you might expect.” -Katherine Cole, The Oregonian

Thursday, Apr 30 2015 

Paris Grocery seattle

March 12, 2015

Bonjour Mes Amis,

Come celebrate International Macaron Day with us next Friday!

It’s tradition around the world for bakeries to give out free macarons on the first day of Spring. To help us celebrate, Ami Varsanyi of Luv Macarons will be handing out free macarons to our customers on Friday, March 20th from 11 am to 1 pm…

à la vôtre !
Catherine Reynolds

This Weeks Flavors $2 each
Salted Caramel
Pistachio                     
Peach
Coffee
Vanilla Bean
Raspberry
Strawberry Vanilla
Chocolate Cassis Mint
Chocolate Zinfandel
Chocolate Balsamic
Lavender
____________________________

Truffle Gouda Carbonara
adapted from a  recipe by Aimee Blume

INGREDIENTS

4 D’Artagnan smoked duck bacon slices, diced

2 medium leeks (white and pale green parts only), halved lengthwise, then cut crosswise into 1/3-inch pieces and washed well.

10 ounces House of Balsamic Lumache or Conchiglioni

2 large eggs, room temperature

1 tablespoon fresh lemon juice

1/2 cup freshly grated Parmesan cheese

½ cup grated Melkbus 149 truffle Gouda

1 tablespoon chopped fresh Italian parsley

DIRECTIONS

1. Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 2 tablespoons fat from skillet if necessary. Add leeks and sauté over medium heat until tender, about 6 minutes. Set aside.

2. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving ½ cup pasta cooking liquid.

3. Whisk eggs, lemon juice, and ½ cup Parmesan in medium bowl to blend; gradually whisk in ¼ cup pasta cooking liquid. Add pasta to leeks in skillet and stir to heat. Remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.)

4. Stir in bacon and parsley. Serve pasta topped with the truffle gouda.

CHEESE OF THE WEEK
Melkbus 149 truffle Gouda $35.99 lb
This may be the most powerful truffle cheese I’ve ever tasted–it’s a true show-stopper. This is a collaboration between the Dutch cheese-making company Uniekaas and small family dairy farms outside of the city of Gouda. Melkbus means ‘milk can’ & refers to the way fresh milk was transported from the farm to the creamery. Each farm is assigned a number, and the cheese is made with the milk of a single farm. This is addictively creamy with powerful truffle flavor–ideal on a cheese plate, or in omelets/gratins. Don’t let the price scare you, a little bit goes a Long way.

MORE TRUFFLE TREASURES

D’Artagnan Medallion of Duck Foie Gras with Truffles $14.99 6 oz/ $33.99 16 oz
This is one of the most luxurious products we carry, and you don’t need to pay shipping from NY! All foie (no chicken livers) poached in Sauternes with the decadent addition of black truffles. Ready to eat, no searing required. Canapes have never been so easy or delicious.

2014 ROSE HAS ARRIVED!

Domaine Clos des Lumieres Grenache Rose 2014, Pays d’Oc $7.99
Remember this from last year? Once again this rose over-delivers for the price…
This is ridiculously good rose that’s dangerously cheap. 100% Grenache–super light & lean, I’m buying a case for sure.

Domaine le Clos de Lumieres Cotes du Rhone Rose 2014Cotes du Rhone $8.99 
Clos de Lumieres is the work of three generations of vine growers. Begun by Andre Serrano outside the community of Fournes on one hectare of soil, the vineyards produced grapes for the local cooperative until 2003 when Andre’s grandson Gerald left the cooperative to realize the family’s dream of their own grower-winery! Their Rhone rose is a blend of Syrah, Cinsault, Grenache grown in limestone & clay, and this is a steal with dried raspberry fruit & floral nuance. Oo la la la la…

Domaine Sorin Rose Terra Amata 2013, Cotes de Provence  $11.99
Sorin is the rose with the distinctive blue wax capsule. For me summer would be incomplete without buying a bottle of this. The winery is 2 miles from the ocean & in the heart of Bandol, which belies the price. Old vine Grenache, Cinsault, Syrah, Mourvèdre, Carignan and Rolle.

FOCUS ON WHITE BURGUNDY

Héritiers du Comte Lafon 2011 Mâcon-Milly Lamartine $31
Dominque Lafon was a trail-blazer in the Cote d’Or, going biodynamic with his Chardonnay and this comes from his flagship vineyard.
Jancis Robinson writes: Dominique Lafon was the first leading light of the Côte d’Or to take white Mâcon so seriously that he set up shop there – buying an existing domaine in the folds of the western hills in Milly-Lamartine way back in 1999.
“Outstanding, Top Value. Here the nose is almost completely composed of various citrus fruit aromas save for background wisps of spiced pear and wet stone, the latter of which can also be found on the soft, round and caressing middle weight flavors. The palate impression is really quite fine while the backend is notably dry, persistent and refined. Much like the 2010 version is, this is a wine of delicacy and finesse.” -89-91 points Burghound

Domaine Marc Morey Rully 1er Cru En Rabourcé 2009 $42
Marc Morey is a top producer in Chassagne-Montrachet whose low yields produce nicely concentrated fruit.
“A plush style, delivering peach and floral notes to fill out the flesh. This stays persistent and clean, with a lemon accent on the fresh finish…90 cases imported.” -90 points Wine Spectator