Paris Grocery seattle

January 21, 2016

Bonjour les Amis,

In 2014 my husband & I adventured to Japan, in 2015 we devoured Italy… This year we’re thinking we might just trade in our passport-requiring wanderlust and save our money for the kitchen of our dreams.

I’m envisioning a Seattle/French stay-cation:
eat Croissants at Honoree Bakery
watch Breathless, Jules et Jim, Trois Couleurs Trilogy
take an epic chicken cooking course at the Pantry at Delancey
have a Cassoulet party with ingredients from Paris Grocery

Do you have any suggestions?

À bientôtj’espère,
Catherine, Kelsey, Manuel & the entire Paris Grocery crew

JUST IN! Grimaud Farms Muscovy Duck Legs (located in our freezer)
$12.99 for 2 

Now you can make your own confit! For a less-daunting recipe, I recommend The Complete Robuchon’s ($40), and then there’s Paula Wolfert’s The Cooking Of Southwest France ($39.95) version if you’re up for confiting 5 lbs like a true Gascon. AND OF COURSE WE ALSO STOCK DUCK FAT for $12.99 lb.

Domaine de las Rabelais ‘Mis en BouteilleCuvee Rouge 2012, Loire $11.99
This definitely falls in the category of ‘Moreish wine’, but please don’t view that as a derogatory comment. It just really does mean that when you pour yourself a glass, you will want more.
As I sit by the fire sipping this, musing about the price, I am quite content with this 100% Cab Franc and I think you will be too. Does it require food? Non. Did it hit the spot with a bowl of French lentil soup? Oui. Brought in by Barrique Imports, a local importer who fancies small family estates across France. A delicious wine for any night of the week.
Domaine Notre Dame des Pallières “Les Moures” , Gigondas 2012 $19.99
This wine absolutely flies off the shelf. We have very smart customers; nothing warms you up with such lovely Rhône intensity as a well-made Gigondas.

Crous St. Martin Chateauneuf de Pape 2014 $24.99
WOW. Last night I dined at delicious Peyrassol Cafe last night for my husband’s birthday, and out of all the wines we opened, this was the red I kept coming back to–especially with the boeuf bourguignon. As Manuel says, this is truly a find…gotta love direct imports!!!
“What a find! Made from 80% Grenache, 10% Syrah, and 10% Mourvedre. The nose reveals aromas of cherry, mulberry and fine spices. Possesses a nice, round mouthfeel, expressing depth & smoothness with aromas of kirsch, black currant, and spices such as thyme, licorice and white pepper. Soft & silky tannins. This is a Chateauneuf-du-Pape that’s hard to beat fo the price! Will pair excently with roasted meats, lamb, and a variety of hard cheeses.” -MM

Domaine Chapelle Bourgogne Aligote 2014 $17.99
The Washington Post calls Aligote, “a wine for the explorer spirit”. Aligote is both a grape & a region, situated in the upper Santenay  and commonly planted at the tops & bottoms of slopes. When given AOC status in 1937–a dubious honor at best– Aligote was no longer admitted into Grand Cru sites and planted on cheaper real estate. Just as pork is “the other white meat”, Aligote is “the other white grape”, which plays second fiddle to Chardonnay. When combined with creme de cassis, Aligote becomes a Kir. On its own, discover stone fruit & citrus, minerals and a lanolin finish. 

KIR: BURGUNDY’S CLASSIC COCKTAIL
The drink Kir started with Aligote and here is the legend behind it. After the Nazi’s stole all of Burgundy’s best wines, Canon Felix Kir (a Resistance hero who went on to become mayor of Dijon) came up with the nest best thing: a red-tinted beverage combining local wine & creme de cassis. Guess what that was called???

Peureux Cassis ala Creme de Cassis $27
Gorgeous presentation. Use a few teaspoons of the Creme de Cassis  & then add a couple of the delicious black currants to your glass.Kir Moderne

Pour 2 teaspoons crème de cassis into a wine glass, followed by 5 ounces chilled Aligoté. Mix and serve.

Kir Normand

Pour 1 ounce crème de cassis into a wine glass, followed by 3 ounces French dry sparkling cider. Garnish with lemon twist.

D’Artagnan Label Rouge Tarbais Beans $23.99 500g
“The Red Label certifies that a product has a specific set of characteristics establishing a superior level to that of a similar current product” -French Ministry of Agriculture
I naturally associate Tarbais with France & Cassoulet… BUT I just learned that these incredible white beans were discovered by Columbus via the Aztecs!!! These magic beans were eventually planted at the foot of the Tarbes mountains in the Pyrenees, and the unique pebbly soil/mild climate produces one of the most sought-after legumes in the world. Are they worth splurging on? Creamy & thin-skinned, I must agree with D’Artagnan’s description: an edible tour de force. The quintessential Cassoulet bean.

Camembert Fondue en Boite from Anne Willan’s  The Country Cooking of France $50
We have two types of Camembert en Boite (in a  box) that will work for this recipe.

serves 3 or 4

one 250 g Camembert in its box
2 Tbs Calvados or white wine
Country bread slices

Heat oven to 400 degrees. Remove the Camembert from its box, discard the wrapping, and return the cheese to its box. Prick the cheese with a fork, then sprinkle with the wine, letting it trickle into the holes. Put the lid back on the box. Bake the cheese until it feels soft & melting when you press it with a finger, 12 to 15 minutes.

Remove the box to a plate, surround it with bread slices, and take off the lid. Let everyone dip in.