Sunday, Jul 26 2015 

Paris Grocery seattle

July 23, 2015

Bonjour Mes Amis,

I’m going to an Ottolenghi dinner with friends next month where we “cook the book” so to speak. I was perusing all his cookbooks last night, & this peach salad spoke to me.

Speaking of peaches, I’ve mentioned Clotilde Dusoulier’s charming book “Edible French” in the past, & I love her translations of edible idioms. 

Avoir la pêche literally means “having a peach” but translates to being in high spirits or feeling peachy! (Click here to hear it pronounced.)

And I’m feeling pretty peachy about our paella party on Saturday.

À bientôtj’espère,



El Jefe, Steve Winston, will be cooking a giant paella, and you are invited to join us for a free taste. Show up at The Spanish Table between 12 & 1 pm to get a lesson from the master–the paella will be finished & served after 1.After you’ve stocked up on rice & Rioja, stop by next door for some freshly sliced Jamon Serrano or Iberico and one of the 8 types of Manchego we cut to order at Paris.

Peaches and speck with orange blossom from
The Ottolenghi Cookbook

Serves 4-6

5 ripe peaches
1 tbsp olive oil
2 red or white endives, leaves separated
50g watercress
50g baby chard leaves
or other small leaves
100g speck, thinly sliced (10 –12 slices)
coarse sea salt and black pepper

3 tbsp orange blossom water
1 tbsp good-quality balsamic vinegar
1 tbsp maple syrup
3 tbsp olive oil

A substantial starter, this salad is summer bliss, offering contrasting textures and aromas. Use the best ingredients you can get your hands on – it is crucial here. Taste the peaches; they mustn’t be floury, just sweet and juicy.
Yellow-fleshed peaches are normally less watery than the white variety, so they will chargrill more readily. Grilling, though, is not essential.
It will add to the presentation and give a slight smokiness but you can choose to skip this stage.

School’s out, but with these fun learning aids, parents et enfants can improve their French.

Home La maison My First Bilingal Book $7.99
This sweet board book walks you through a French home, from the front door to the nursery. 

Un Deux Trois First French Rhymes book & CD $9.99
A collection of 25 nursery rhymes. Put on the CD, repeat the phrases & sing along. Ages 2-7.

Poisson Un Poisson Deux Poisson Rouge Poisson Bleu $12.95
Dr. Seuss en Francais! Classic zany Seuss makes learning fun with a familiar storyAge 4 to 8. Tres Bien!

Milet’s Bilingual Visual Dictionary Interactive CD $19.95
Designed for children aged 5-14, but pre-schoolers can start by looking at the pictures & listening to the words, adults can brush up. 1300 everyday words with illustrations & pronunciations. Learn through matching games, word searches & jumbles. 

Kids Cook French by Claudine Pepin & Illustrations by Jacques Pepin $21.99
Written by Jacques Pepin’s daughter… 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


Cidre le Brun Brut, Bretagne $7.99
This French artisan cider from Brittany is deliciously classic but with an attractive modern look. Earthy apple skin meets tart fresh fruit–pure pressed juice from handpicked apples.
“A very fun cider, easy to share with family and friends for a new experience, or an old tradition ~ Un homme élégant” -Jo Diaz
“You could also steam some mussels in this cider, deploy butter in the resulting broth, and break out the crusty bread. Then your life would be complete.” -Jameson Fink

Domaine Petroni Blanc 2014, Corse $11.99
Ever had a white from the island of Corsica? Fortunately Corsican wines have become hot & more are being imported. Dry whites are uncommon and this is 100% Vermentinu, as its called in Corsica. Fresh & crisp. Lovely & rare. Sunshine & salty sea breezes.

Domaine Sorin Rose 2014, Bandol $17.99
“With all the extra richness that comes from a Bandol rosé, this is a full wine, rounded with a touch of caramel as well as generous berry fruits…The acidity gives a lift to the concentration of the wine.” -92 points, Wine Enthusiast 

Domaine Porte Rouge 2012, Chateauneuf de Pape $38
This wine just made my job a whole lot easier. If someone wants a great Chateauneuf for under $40, I would look no further. This is a newer estate is managed by the talented consultant Phillippe Cambie. Mostly Grenache, with a splash of Syrah & Mourvedre, this is meant to be enjoyed right now. Seductive berries & violets abound in this very expressive vintage.
“The palate bears engaging black berry, simmered fruits appeal; the tannins slot in well, adding depth and a more grounded finale. It has a compact promise, a proper drinkability as Châteauneuf should be, is very enjoyable, a sort of w.o.w. wine that is high on charm. The fruit is notably tasty, very typical of 2012. Very good fresh finish. From mid-2015.” 4-5 stars, DrinkRhone

Sunday, Jul 26 2015 

Paris Grocery seattle

July 16, 2015

Bonjour Mes Amis,

This summer est glorieux, non? I relish going home & touring the garden with a glass of rose in hand to see what’s ripened during the day.

I harvested a ton of tomatoes this week & made a Provencal tart ala Mimi. Enjoy!

À bientôtj’espère,


by mimithorisson

Note: I changed Mimi’s recipe slightly… I substituted Fleur Verte for mozzarella which already includes herb de Provence. We also have Dufour’s excellent all-butter puff pastry in our freezer, so no need to make your own.

Ingredients (serves 6):

For the filling:
5-6 tomatoes (thinly sliced and partly deseeded)
4 tbsp tarragon mustard
5 tbsp grated parmesan cheese (optional)
1 tbsp Provence herbs (you can skip if using Fleur Verte)
8 oz Fleur Verte, Bucherondin, Crottin or Cabecou
A few fresh basil leaves
Olive oil (to drizzle)
Salt and pepper (for seasoning)

For the shortcrust pastry:
1/4 cup plain flour
5 oz unsalted butter, chilled and sliced in cubes
1/2 teaspoon salt
1 large egg
3 tbsp cold water
or  1 package Dufour Puff Pastry

In a large bowl, mix the flour and salt in a bowl. Add the butter and mix using your hands until dough is crumbly. Make a well in the center, add egg and water. Mix well until dough is soft and form a ball. Roll dough on a floured surface, adding flour if necessary if dough is too sticky. With a rolling pin, roll dough large enough to cover tart pan. Press firmly on the sides to line the pan.

Note: If using Dufour puff pastry, follow the package instructions

Preheat oven 400 degrees.

Spread tarragon mustard on the tart base, sprinkle parmesan and arrange the sliced tomatoes in two fine layers. Drizzle with olive oil, Provence herbs, and arrange sliced cheese all over. Sprinkle with salt and pepper.
(Tip: To avoid a wet tomato tart, let the sliced tomatoes drain for 10 minutes on a plate before placing them in tart.)

Place tart in oven and bake for 30 minutes. Sprinkle with fresh basil leaves and serve immediately.
Terre d’Ardoise Carignan Vieilles Vignes 2012, Cotes Catalanes $14.99 
From the little town of Maury, situated between the Pyrenees & Corbiere. The black schist vineyards high in the upper valley of the Agly river impart smoke, earth & good character. 5th generation winemaker Nicolas Battle (pronounced ‘buy’) works with his Catalan cousin,, using super-ripe old-vine Carignan–ultra-concentrated & made for blue cheese.

Domaine Cabirau 2013, Cotes du Roussillon $16.99
1 case available!

After 27 years of importing, Dan Kravitz fell in love with this Rousillon property & bought it! 60 year old Grenaches vines with Syrah & Carignan for good measure. Plush ripe raspberry, spice & red currants make this a top pick under $20.
“I loved the 2013 Côtes du Roussillon from Domaine Cabirau… it offers a voluptuous, sexy personality to go with lots of kirsch and black raspberry fruit, savory herbs, pepper and dried earth… It’s already hard to resist, and I see no reason to delay gratification.” -91 points, Wine Advocate

Pink Pegau 2014, $19.99 Vin de France
The Feraud family has been cultivating vines in the Provence area since 1670. ‘Pegau’ is Provencal dialect for ‘wine jug’. This is being called the finest vintage yet. Do peaches, strawberries & white cherries sound good?
“Legendary Châteauneuf-du-Pape producer Laurence Féraud makes this dry, berry-scented rosé at Château Pégau, an estate near her Châteauneuf domaine. It’s lush but lithe, with a terrific balancing acidity.” -Lettie Teague, Wall Street Journal
Amora Nature Vinaigrette Legere $8.25
Feeling as little French & lazy? Amora to the rescue. All-natural vinaigrette made with red wine vinegar, Amora mustard, colored with marigold extract.  This has 26% less fat, making it Legere, or Light but it’s still plenty delicious. A favorite in Salade de Chois, or instantly Frenchify your green salads. La plus classique des vinaigrettes amora est équilibrée, légère et relevée pour le plaisir des puristes comme des novices. format présenté: une nouvelle bouteille plus pratique grâce à son bec verseur. tout le goût d’amora pour déguster vos salades en tout

Moulin Saint-Michel Huile d’Olive Vierge Extra, AOP Vallee des Baux $25.99 25 cl
La Gourde du Moulin Saint-Michel Huile d’Olive Vierge Extra, AOP Vallee des Baux $39.99 50 cl

Rich, complex & smooth. Moulin Saint-Michel is a family olive oil producer in the foothills of the French Alps, circa 1744. Made from single cold-pressed Grossane, Saloneque, Verdale & Berruguette olives, this is all about verdant flavors of artichokes, almonds & freshly cut grass. La Gourde is a special golden vessel which protects the oil ‘on your worldly travels or just on a simple picnic.’ Their motto is: Oil that travels everywhere.

Sunday, Jul 26 2015 

Paris Grocery Seattle

July 9, 2015

Bonjour Mes Amis,

Come celebrate Bastille Day with us this Tuesday, July 14th! “Le Quatorze Juillet” commemorates the storming of the Bastille in Paris, and the onset of the French Revolution. In Paris, this day is celebrated with a military parade along the Champs-Elysées, fireworks at the Eiffel Tower, live music, and summer meals.

Stop by Paris Grocery and pack a “pique-nique” of cheese and charcuterie, or pick up ingredients for a french summer dish, such as Bouillabaise. Vive la Révolution!

Bon Appétit et Bonne Fête!

Antésite Réglisse Anis $11.99
Antésite’s slogan reads “La meilleure façon de boire de l’eau”, The best way to drink water. This sugar-free flavor agent, made from licorice and anise, is a french classic. Add a few drops to flavor water, tea, ice cream or if you’re feeling adventurous, macarons!

Bubbles, Blanc, & Rouge to celebrate the Revolution!

Gaston Chiquet Blanc de Blancs d’Ay Grand Cru $65
“Pale straw. High-pitched aromas of lime and lemongrass, with chalky mineral and floral notes adding complexity. Taut, incisive citrus fruit and mineral flavors show impressive clarity, and pick up notes of green apple and honeysuckle with air. Clean and nervy on the mineral-driven finish.” 92 points, International Wine Cellar

Picpoul de Pinet 2014 $10.99
A quaffable 100 percent picpoul from the Languedoc region of France. This refreshing white is abundant in lemon zest and citrus, with a pronounced grapefruit finish. At a comfortable price point, this is an ideal backyard deck wine.

Yohan Lardy 2013 Moulin-a-Vent “Les Michelons” $17.99
Yohan Lardy is a passionate young winemaker who produces his Beaujolais from a small plot called “Les Michelons” in Moulin-a-Vent. The vines are surrounded by stone walls and poppy flowers, which is evident in the wine. Bountiful floral notes, wild berry, loads of spice, and a long finish. Délicieux.

Recipe by Mimi Thorisson, A Kitchen In France

Note: “An assortment of white fish makes the best bouillabaisse[…], but ask your fishmonger what is good that day and go with his recommendations. Have him fillet the fish and give you the bones and any trimmings”

Serves 6 to 8

For the Soup:

5 tablespoons extra-virgin olive oil
2 onions, chopped
8 garlic cloves, thinly sliced
1 teaspoon fennel seeds
1 1/2 pounds monkfish or catfish fillets (see note)
1 1/2 pounds sea bass, sea bream, or John Dory fillets (see note)
2 to 3 red mullet, filleted (see note)
1 fennel bulb, trimmed and chopped
1 leek, white part only, sliced
A small bunch of parsley
1 bouquet garni
2 bay leaves
8 ounces tomatoes, quartered
1 tablespoon tomato paste
1 teaspoon saffron threads
1/3 cup pastis or other anise-flavored liquor
Fine sea salt and freshly ground black pepper
6 to 8 medium potatoes, such as Yukon Gold, peeled and sliced
A few sprigs of fresh parsley, leaves removed and finely chopped

For the Croutons:

1/2 stale baguette
1 large garlic clove, halved
2 tablespoons extra-virgin olive oil for drizzling
Fine sea salt and freshly ground black pepper
Rouille spread


In a large stockpot, heat 2 tablespoons of the olive oil over medium heat. Saute the onions, garlic, and fennel seeds for 3 minutes.  Add all the fish trimmings, including bones, the fennel, leek, half of the parsley, bouquet garni, bay leaves, tomatoes, tomato paste, half of the saffron, the pastis, and salt and pepper to taste. Add enough water to completely cover the ingredients and bring to a boil, then cover, lower the heat, and simmer for 20 to 25 minutes.
Blend the soup with a hand mixer (or in a food processor in batches). Strain through a sieve into a large saucepan, and discard the solids. Simmer the soup for 15 more minutes. Season to taste with salt and pepper.
Meanwhile, in a large pot, heat 1 tablespoon of the olive oil over medium heat. Add the potatoes and season with salt and pepper. Spoon a few ladles of the soup over the potatoes, enough to cover them entirely. Bring to boil, then lower the heat and simmer for 30 minutes, or until the potatoes are tender.
Arrange the fish on top of the potatoes, and sprinkle with the remaining saffron and some salt and pepper. Add a few more ladles of the fish soup, until the fish is entirely covered, and bring to a simmer. Poach the fish gently until cooked though, 10 to 12 minutes.
Slice the baguette 1/2 inch thick. Rub each piece with the garlic, then cut in 1/2 inch pieces. Put on a small baking sheet, drizzle with the olive oil, season with salt and pepper, and toss well, so each piece is coated. Toast in oven until golden and crisp, 5 to 8 minutes. Let cool.
To serve, pour the fish soup into a large soup tureen. Arrange the fish on a platter and serve the croutons and rouille on the side.

Thursday, Jul 2 2015 

Paris Grocery seattle

July 2, 2015

Bonjour Mes Amis,

Want people to make a mad dash to the food table at your 4th of July fete? Make this week’s recipe!!!

And perfect for parties–we just got a new shipment of Duralex glasses.

Open Saturday July 4th from 10 am to 4 pm.

À bientôtj’espère,

Inside-Out Roquefort Cheeseburgers
recipe by Steven Raichlen


2 ounces Roquefort cheese, softened
4 tablespoons unsalted butter, softened
1 1/2 pounds ground sirloin
Four 1/2-inch-thick slices of sweet onion, such as Vidalia
Four 1/2-inch-thick beefsteak tomato slices
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Vegetable oil, for the grill
4 kaiser rolls, split
4 ounces arugula

*In a small bowl, blend the Roquefort with the butter. Scrape the butter onto plastic wrap and roll into a 4-inch cylinder. Refrigerate until firm, about 1 hour. Slice the butter into 4 disks.
*Gently shape the ground sirloin into 4 thick patties. Using your thumb, make a depression in the center of each patty and fill with a disk of Roquefort butter. Fold the meat over to encase the butter completely and gently pat the burger into a plump, round patty.
*Light a grill. Thread each onion slice onto a skewer. Brush the onion and tomato slices with 1 tablespoon of olive oil and season with salt and pepper. Lightly brush the grate with vegetable oil. Grill the onions over a medium-hot fire until charred and tender, about 5 minutes per side. Grill the tomato slices until charred, about 1 minute per side.
*Season the burgers with salt and pepper and grill over a medium-hot fire until browned and cooked through, about 6 minutes per side. Transfer to a platter and let stand for 2 minutes. Brush the cut sides of the rolls with the remaining 1 tablespoon of olive oil and grill until lightly browned, about 10 seconds. Set the burgers on the rolls, top with the onion, tomato and arugula and serve.
The Roquefort butter can be refrigerated for 2 days or frozen for 1 month. The uncooked burgers can be refrigerated for 6 hours.

Thank you Saveur for this wonderful idea: Strawberry-Lillet Crush.

Amora Mayonnaise de Dijon $5.49

Back in time for the 4th! Make your best potato salad ever with this secret ingredient. Mayonnaise made with free-range eggs combined with Amora mustard–now we know why people are crazy for this tres Francais condiment.

Check out our freezer for an incredible array of meats.

Fabriques Delices
Made in California in a traditional French style:
Basque au Piment d’Esplette $9.99
Bistro with Herb de Provence $9.99
Boudin Noir $14.99
Boudin Blanc $12.49
Duck with Figs $16.99
Lamb Merguez $15.99
Saucisse de Toulouse $12.99

Olympic Provisions Kasekrainer $8.99

Brand new & incredibly delicious. Modeled after the Austrian street food, these apple wood smoked pork sausages contain nuggets of Emmenthaler cheese. We grilled some up last night and our guest swooned–perfect with potato salad & some Andre Laurent  sauerkraut with bacon & duck fat. Note the mustard sampler…

Nicky Farms Veal & Porcini Sausage $11.99
Silvies Valley Ranch heritage veal fed on clover & wildflowers–just writing that made me hungry. Plus porcinis & Oregon Chardonnay —-this is one delicious sausage.

Nicky Farms Water Buffalo 5 Spice Sausage $13.99
Oregon-raised Water Buffalo & beef ground together, seasoned with 5 Spice powder & Sriracha. Water Buffalo tastes like beef, but much healthier–naturally high in protein and minerals, low in fat, calories and cholesterol.

Tails & Trotters

WA pork finished on Oregon hazelnuts: 
Toulouse $10.99
Spicy Italian Sardinian $9.99

Chateau Royal
All natural game sausages made by a Swiss-trained chef:
Pheasant with Cognac $12.99

Les Delices du Luberon Spreads

Take along for picnics, or the packaging makes these totally gift-worthy. Once upon a time,  Odette Msica made her tapenades to sell at local markets…
Aioli $5.99:
Olive oil-based house mayonnaise, fresh garlic, mustard
Rouille au Piment d’Espelette $6.99:
AOC designated Espelette Pepper, Tomato and House Mayonnaise
Creme d’Anchoiade $6.99: 
anchovy paste mixed with spices, capers, olive oil and lemon
Caviar d’Aubergines $6.99: 
grilled Provencal eggplant, French black olives, olive oil and lemon
Tapenade Olives Vertes des Pays $6.99:
Provencal green olives, capers, olive oil, anchovy paste
Tapenade Noir aux Olives des Pays $6.99:
Provencal black olives, capers, olive oil, anchovy paste
Delice d’Artichauts $6.99:
Artichokes, anchovy paste, olive oil and lemon
Olivade de Poivrons Rouges $6.99:
sweet red peppers, Espelette pepper, tomato, black olives
Tomates Sechees $6.99
dried tomatoes, olive oil, garlic

Gini Lemon Soda $2.99
Perrier created Gini in 1971 with the slogan, “the hottest of the cold drinks.” I’d post some links to their commercials, but they’re pretty racy (you can find them easily yourself on YouTube.) People get addicted to this soft drink when in France–it’s not too sweet, thanks to a pleasantly bitter touch of quinine.

Vignette Wine Country Sodas $3.25

Chardonnay & Pinot Noir flavors available.
Berkeley-based Vignette uses Northern California & Central Coast wine grapes to craft these tasty alcohol-free sodas. I first discovered these libations after I suffered an aneurysm six years ago–I couldn’t drink alcohol, but missed the taste of wine. Great to have on hand, NOT just for pregnant or brain-injured guests 🙂 They’re a truly tasty beverage that will help everyone keep their cool.

David Leibovitz’s Rose Sangria Recipe
I love David Leibovitz for giving the world permission to put a few ice cubes in your glass of rose when the temperature climbs, “It’s much more sympathiquenon?
But even better is his recipe for rose sangria.

ROSE SIX PACKS $75 (includes tax & Paris Grocery wine tote)

We’ve selected six of our favorite rose’s & included tasting notes… You save 15% & get a free Paris Grocery wine tote.
What’s not to love?