Bonjour Mes Amis,

I’m très sérieuse–Paris Grocery is fast becoming one of the most exciting food destinations in the city.

Make a pilgrimage to the Market, wander down to Western & you’ll think you died & went to Paris.

À bientôtj’espère,


Carambars 25 cents
It broke my heart the other day when a little French boy came in & wistfully said, “Carambars?” Unfortunately we’d been sold out for months, but the French sweets fairy made a visit to our store this week!
“Carambars are THE candy every French person used to eat as a kid. I lost a baby tooth in a caranougat (the caramel kind) and my mom remembers when they were sold for 0.05 Francs at the corner store in the 1960s — I’ll tell you, it does not get more authentically French than that. Grab a large bag of them for a couple euros at the supermarket and make some foreigner smile before being held responsible for the decay of all their teeth. Don’t forget to read the joke inside the wrapper before showing the lucky recipients the proper way to eat it: bend the candy, stick it along your front gums, and smile like a simple-minded junk-food addict.” -Morgane Croissant

Look what else the French sweets fairy brought!

LU Prince Chocolat $6.99
Quite possibly one of the most popular cookies in France. Along with BN cookies, this is what kids of all ages snack on in France.

Michel et Augustin Cookie Squares, dark chocolate $2
Michel et Augustin Cookie Squares with milk chocolate & caramel $3.49

A most au courant French confection. In true Willy Wonka-esque spirit, M & A’s  Bananeraies (named banana plantations, rather than shops) in Paris, Lyon & NYC open their doors to the public for a few hours on the first Thursday of every month. Basically, it’s a big cookie party where fellow “trouble makers” can gather, eat new cookie flavors & meet the ‘two kooky cookies’, Michel et Augustin. Made with flour from Cote d’Or, butter from Brittany, grade A French eggs & milk. The result is délicieuse!
“For something more along the lines of a candy bar, Michel et Augustin takes their classic shortbread base, makes it more crunchy as opposed to crumbly, and couples the batter with chopped hazelnuts before finishing with shallow wells of dark chocolate ganache. They do the same thing with a silky salted caramel and milk chocolate pairing. It’s a cross between cookie and chocolate bar, really the best of both worlds.” -Serious Eats

La Petite Reine Camembert $9.99
The handsome “Little Queen” (beside the mushrooms) is handmade by a small dairy in Normandy. Creamy & buttery, it’s likened to a cross between Brie & Camembert. For $10, it’s hard to resist bringing a wheel home.

Domaine Passot 2014, Chiroubles $13.99 
Of all the 10 cru villages in Beaujolais, Chiroubles has some of the highest vineyards & lowest temperatures. Some say Chiroubles is ‘the most Beaujolais of all crus.’ Passot’s presents a savory mouthful of boysenberry & wild strawberry at a jaja wine price.

Domaine Lafond Roc-Epine 2013, Chateauneuf de Pape $47
Limited production, biodynamic, delicious, Grenache-driven.
“Brilliant red. Smoke-accented aromas of cherry and raspberry, with subtle herbal and floral nuances emerging slowly. Ripe and fleshy on the palate, offering sweet red fruit flavors and a touch of mocha. In a plush, open-knit style, this wine finishes with good power and a whisper of tannins. Quite a suave showing for this perennial good value.” -90 points, Vinous

French Gruyere and Caramelized Onion Fondue from Great Party Fondues by Peggy Fallon $16.95

Last weekend I went to a fondue party & man was it a blast. This fondue is like being allowed to eat the best part of French onion soup… Serve with rosemary bread & D’Artagnan Saucisson Sec ($13.99)

Makes 4 to 6 servings.
2 tablespoons unsalted butter
Tbs olive oil
2 large yellow onion, halved & thinly sliced
3/4 tsp herbes de Provence
salt & freshly ground pepper
1.5 pound Gruyere cheese, shredded
1.5 Tbs cornstarch
1 large clove garlic clove, crushed with the flat side of a knife
1.5 cup dry white wine
1 tablespoon white wine vinegar
dash paprikaIn a large skillet, melt the butter in the oil over medium-low heat. Stir in the onions, herbes de Provence, 1/4 tsp salt, & pepper to taste. Cover the skillet & let cook 5 minutes. Uncover and cook, stirring occasionally, until the onions are soft & golden, 35 to 45 minutes. Add the wine, broth, and vinegar and bring to a simmer.

In a large bowl, toss the cheese with the cornstarch.

Rub the inside of the saucepan with the garlic & discard. Add the wine, vinegar, and paprkia to the pan. Cook over medium heat until hot but not boiling. Reduce the heat to low & gradually stir in the cheese mixture, letting each addition melt before adding more. Add all but about 1/2 cup onions. Season with salt &n pepper to taste.

Transfer the fondue to a cheese fondue pot, scatter remaining onions on top, and keep warm over a fondue burner. Serve immediately, with dipping ingredients of your choice.

Turkey Update
Here’s a list of what is still available. Call or email with your order ASAP!

$8.99 lb

Raised on a vegetarian diet in the Willamette Valley.
No Antibiotics, Ever
No Added Hormones
No Added Solutions or Injections
Complete Traceability to Farm
Still available as of 5 pm, 11/12:
20-24 lbs

$3.99 lb

Our most popular bird comes in a range of sizes and is free-range as well as hormone and gluten-free.
Still available as of 5 pm, 11/12:
12 to 14 lbs
20 to 22 lbs
24 to 26 lbs