Paris Grocery Seattle Thursday, Jun 9 2016 

May 6, 2016

Bonjour Mes Amis,

La Fête des Mères s’approche, Mother’s Day is just around the corner! Need some inspiration for that special gift? Paris Grocery has French cookware, Tunisian ceramics, teas, chocolates, French linens and, of course, sparkling wine to commence the celebration. Impress Maman by baking a Tarte Tatin in one of our Emile Henry Tarte Tatin dishes, present both the tarte and the dish as a gift! See our Tarte Tatin recipe below.

Emile Henry’s French cookware is handcrafted from Burgundy clay in Marcigny France. The natural, high-fired clay excels at retaining and distributing heat evenly, allowing you to bake your pie or brown your quiche to perfection. Emile Henry’s durable ceramic cookware is also freezer, oven, microwave, and dishwasher safe. What’s not to love!

Emile Henry Ruffled Pie Dish $40
Emile Henry Quiche Dish $50
Emile Henry Tarte Tatin Dish $120
Emile Henry Pizza Stone $60
Emile Henry Ramekins 6oz $7.99
Emile Henry Souffle Dish $44.99 

Crémants pour la Fête de Maman.
What better way to show your appreciation for all the fine things that maman does for you than by giving her a bottle of fine, French Crémant. Guaranteed to complement a delicious meal, or to help celebrate this special day, there are many wines and styles to choose from. Many French regions (Bordeaux, Burgundy, Alsace, Loire, etc.) produce distinctive sparkling wines that, in some cases, are as interesting as anything from Champagne. Here are a few of our favorites to give for Mother’s Day.

NV Albert Bichot Crémant de Bourgogne Brut Rosé $22.99
A celebratory taste of joie de vivre, this Burgundian Crémant has fine, delicate bubbles. Raspberries and black currants are present on the nose, followed by fresh fruit flavors that seduce the palate. The Pinot Noir leaves its mark with its lovely earthy qualities while Chardonnay and Gamay lend richness and roundness. A luxury one can afford!

NV Domaine Rieflé Crémant d’Alsace ‘Bonheur Festif’ Brut Rosé  $21.99
Viticulture has been a Rieflé family affair for six generations, since 1850. Soft and fresh, this wine displays delicate hints of red berries and fruits, enhanced by beautiful tiny bubbles. Guaranteed to make a statement and to please.

2012 Soucherie Crémant de Loire Brut $29.99
A blend of 70% Chenin and 30% Chardonnay, the Soucherie Crémant is fine, delicate and very pure. Opening aromas of brioche, followed by scents of white flowers and white fruits. On the palate it is intensely aromatic, with stone fruits. Both harmonious and powerful overall, with some acidity, creating a pleasant sense of freshness and vivacity.

Jo Landron ‘Atmosphères Crémant de Loire $21.99
A blend of 80% Folle Blanche, 20% Pinot Noir, grown in the Muscadet region (but can’t be called Muscadet as it’s sparkling.) Folle Blanche is widely used in the Loire Valley to make Gros Plant du Pays Nantais, a very dry, tart wine that pairs well with shellfish. Here, it’s blended with Pinot Noir to make a delightful sparkling wine, vinified in the traditional method. Jo landron is a well-regarded biodynamic grower. The Atmosphères shows richness (more than you’d expect from a low-dosage, sparkling wine from Muscadet). Aromas and flavors of red apples, ripe lemons, peaches and pears, with a dark, toasty note on the long finish. Intriguingly different!

Traditional Tarte Tatin
Recipe from Sweet Paris by Michael Paul $29.95
Serves 6

350g (12 1/3 oz) ready-made puff pastry
5 medium Granny Smith apples
100g (3 1/2 oz) unsalted butter
160g (5 3/4 oz) caster sugar
1/2 teaspoon cinnamon powder
Whipped cream to serve

Preheat the oven to 400F. Roll out the pastry until it is 3mm (1/10 inch) thick and cut it into a round disc to fit as a lid a little bit wider than the Tarte Tatin pan. Cover the pastry with cling flim so that it doesn’t dry out and put it in the fridge. Peel and core the apples and cut into halves lengthwise.
Melt the butter and sugar together in the pan until they start to foam and begin to lightly caramelize.
Quickly place the apple halves cut side up in the caramel mixture, arranging them tightly together with a few small gaps, then sprinkle with cinnamon. Put a lid on the pan and cook over a low to medium heat for around 5-8 minutes, allowing the caramel to bubble up and over the apples until they are slightly soft, the caramel has started to turn a darker brown and you get a lovely toffee sauce.
Place the pastry circle on top of the apples, firmly tucking down the sides with a knife so that the edges reach the caramel in the pan.
Place on the top shelf of the oven and bake for 25-30 minutes until the pastry is golden-brown and well puffed up.
Remove from the oven and leave for an hour for the flavors to infuse. When ready to serve, put the pan back on the hob and gently reheat. Then put a serving dish over the pan and, holding it firmly in place, quickly flip upside down so that the pastry is underneath.
Serve with whipped cream.

Bonne Fête!
Kelsey & Manuel

Paris Grocery Seattle Thursday, Jun 9 2016 

April 28, 2016

Bonjour Mes Amis,
Continuing with our introduction to the various regions of France, we offer a brief tour of the Roussilon, mainland France’s southernmost, and some would say, most savage region. Enjoy.

Catalan France: The Roussillon 
The Roussillon is my favorite region in France. Perhaps, it’s the wild, untamed landscape where wild boar and wolves still roam freely, or the picturesque, remote villages, nestled deep in its hills, or it may simply be that the Roussillon’s deep cultural roots lie in Catalunya. The Roussillon is, undeniably, a region steeped in history. One inescapable fact, though, is that it is distinct from the many other regions of France, possessing its own customs, cuisine and, more recently, outstanding wines. Simply put, the Roussillon is always well worth the visit!  

Formerly known as the administrative region of Languedoc-Roussillon; since the first of this year,  it has been re-christened as the Languedoc-Roussillon-Midi-Pyrénées (the French, always tinkering with their administrative departments, and appellations!). The region comprises five departments, including the Roussillon (Rosselló in Catalan), which is the southernmost department in mainland France. In fact, it was part of Spain at one time and ruled by the Counts of Barcelona, until it was ceded back to France in 1659. A recent study showed that 65% of adults, over the age of 16, could understand Catalan, and roughly 40% could Roussillon Coat of Armsspeak it. In recent years, there has been a push by Catalan nationalists towards secession from the Languedoc and for greater autonomy for the region, including the revival of the Catalan language, and even the creation of a political entity, Catalunya Nord (Northern Catalonia), but this move seems to have minimal support. The arms of Roussillon, depicted in the lower half of the Languedoc-Roussillon-Midi-Pyrénées coat of arms, pictured right, is the Senyera, the flag of Catalunya, vertically disposed.

Catalan Cuisine of the Roussillon
Catalan cuisine was the subject of one of the earliest known cookbooks in the world, the Sent Sovi, written in the 12th century. Catalan cuisine was the quintessential melting pot, with culinary influences ranging from the Latin to the Gallic and to Moorish Spain. A seafaring peoples, the Catalans also imported spices that gave their cuisine an exotic flair. Combining sweet and savory flavors also added an extra dimension, and is a tradition that survives to the present–for example, adding dried fruit, or other fruits and semi-sweet chocolate, with poultry, lamb, and game dishes to create unique flavors. The cuisine of the Roussillon also combines a variety of ingredients that reflect the topography, that is,mer et montagne, the Mediterranean and the mountains.  Ailes des poulet, langouste au citron et au gingembre, Chicken wings and spiny lobster, with lemon and ginger, or Mixed vegetables with mussels and blood sausage, Ollada de petits légumes aux moules et boudin noir, are typical of this kind of culinary thinking. The recipes can be found in Culinaria France, on sale at Paris grocery, $19.99.

The Wines of the Roussillon
Most of the wines of the Roussillon are classified as Côtes du Roussillon or Côtes du Roussillon Villages, but there are also distinct appellations included, such as Maury, Banyuls and Collioure. Despite the fact that some of the region’s westernmost vineyards can be found at altitudes of almost 2000 ft., the Roussillon is exclusively subject to Mediterranean climatic influences, which means more than 2500 hours of sunshine a year, and an average annual temperature of 60°, and frequent exposure to the famous tramontane, a mainly dry wind from the northwest that brings healthy conditions for the vines. There is light rainfall, and this occurs mostly in the fall, in the form of thunderstorms. Summers are hot and dry and winters are mild, with little frost–this means that grapes achieve ripeness with ease at harvest time, and produce wines that give intense, fruity, spicy aromas to the red wines that are the hallmark of the region. The predominant grape varieties include Carignan and Grenache–both Spanish varietals–but supplemented by the ever-present Syrah, originally from the Rhone valley and Mourvèdre. Rosés are generally made with Cinsault and Grenache Gris. Winemaking in the Roussillon has grown by leaps and bounds, with investment from wineries and individuals from outside the region. Adopting the latest wine technology, reviving centuries-old vineyards, and crafting, limited-quantity, artisanal wines, the region has undergone a renaissance, and its wines have become sought after and imported to the U.S. in record numbers. As is our custom, Paris Grocery is happy to introduce you to some stellar selections for your enjoyment.

Domaine La Tour Vieille Collioure ‘Puig Ambeille’ 2011 $27.99
“More open and evolved, which is surprising given that it’s 80% Mourvèdre, the 2011 Collioure Puig Ambeille offers plenty of spice box, licorice, dried herbs and cured meat-like aromas and flavors. Medium bodied, supple and already drinking nicely, it does gain a tannic edge on the finish.” —Wine Advocate

Famille Lafage Miraflors Côtes duRoussillon Rosé 2015 $14.99
The brand new 2015 Miraflors rosé is a blend of Mourvèdre, Grenache and Grenache Gris, all brought up in stainless steel tanks. This rosé is very bright, exhibiting ripe, yet taut, red berry flavors of cranberry and wild strawberry, along with hints of watermelon. Deeply satisfying, and an ideal wine for picnic dishes and light seafood fare. Don’t miss out on this typical Roussillon rosé!

M. Chapoutier Banyuls 2013 (500ml) $24.99

The chocolate-wine pairing made in heaven! Spread out over steep, narrow terraces overlooking the Mediterranean sea, the Banyuls appelation crafts vin doux naturel, naturally sweet,  fortified wines that are both exceptional and age worthy. 90% Grenache, with aromas of dried fruits, crystalized orange peel, and black pepper, followed by layers of dried plums, baking spices and dark chocolate on the palate. Unctuous.

Domaine Cabirau Côtes du Roussillon Rouge $16.99

After 27 years importing wine, HPS President Dan Kravitz took the plunge and purchased 13.5 acres of vineyard land in the Roussillon. Named Cabirau after the vineyard’s original designation, the domaine lies on a hill below the famed Cathar fortress of Queribus. Planted to Grenache, it includes a prized 3.5 acre parcel of 60 year-old vines. The backbone of the Syrah and Carignan ally perfectly with the opulent Grenache, giving a medium-bodied wine of intense black fruit flavors, redolent of mountain herbs. Awarded 91 points by the Wine Advocate.

Saint-Roche Chimères Côtes du Roussillon Villages 2013 $16.99
“A joint venture between Jean-Marc Lafage and Eric Solomon, the 2013 Cotes du Roussillon Chimeres is just another example of the brilliance of the 2013 vintage in the Roussillon. Coming all from the schist soils of Maury and a blend of 60% Grenache, 30% Syrah and 10% Carignan that spent 8-12 months in 500-liter barrels and concrete, it possesses a deep purple color to go with savory notes of kirsch and assorted darker berry fruits, pepper, truffle and damp earth. Full-bodied, thrillingly textured and with incredible purity of fruit, this knockout effort stays lively and elegant, with fine tannin, terrific length and no hard edges. It will knock your socks off over the coming 4-6 years.” —93 points, Wine Advocate

Violet Freres Byrrh Grand wine labelQuinquina $19.99
Developed in 1873 by the Violet Brothers in Thuir (Tuïr in Catalan) and registered under its trade name, this is an apéritif from the Pyrénées-Orientales, based on unfermented red grape must from the Carignan, Grenache and Alicante Bouschet varieties, grape spirits, and fortified wine. Its flavored with cinchona extract from Peruvian bark, dried orange peel , cocoa, and coffee beans. Ripe fruit, strawberry jam, balanced by bitter quinine and exotic spices notes on the palate. Deliciously different!

Remember, only 10 days left before Mother’s Day!

Rappelez-vous, seulement 10 jours
avant la fête des mères !

À Bientôt,
Kelsey et Manuel

Paris Grocery Seattle Thursday, Jun 9 2016 

April 22, 2016

Bonjour Mes Amis!
As the weather gets warmer we start bringing in more French wines to keep you cool! Our crates are brimming with whites and rosé, so pick up a cool bottle and chill out. Buy six bottles and receive 10% off and a reusable wine carrier. Santé!

We Carry French Linens!
Le Jacquard Francais has been creating table linens in France since 1888. The passionate team of weavers, warp beamers, knotters and other specialists work together to produce an array of exceptional French fabric. Paris Grocery is proud to carry Jacquard Francais’ stunning kitchen linens and tea towels. A delightful way to add French flair to your home!

100% Combed Cotton Tea Towels $16.99-$22.99
100% Combed Linen Tea Towels $22.99

Cheese of the Week
Le Cremeux du Jura
If you like lusciously gooey cheese, look no further! We had to have this pasteurized version of the renowned Vacherin Mont d’Or from France. Milky with wood notes, this cow’s milk cheese is bound in cedar bark. Use a spoon to dip into the bloomy rind and reveal its creamy, gooey center.

Dauvissat Wines From Chablis!
As always, we at Paris Grocery strive to bring you delicious and exciting wines from France, and this week is no different. We proudly introduce two Chablis wines from Caves Jean & Sébastien Dauvissat: The AOC Chablis, Saint-Pierre, and the Premier Cru, Vaillons.

The domaine has been in the Dauvissat family since 1899. Sébastien Dauvissat farms roughly 9 hectares, near the hamlet of Chichée, with vines that average between 20-40 years; vines older than 50 years reserved for the domaine’s old vines bottlings.  As with all top sites in Chablis, Kimmeridgian limestone is the dominant soil type here—but there is also some clay and gravel contributing a unique character to the wines. Despite the domaine’s modest size, the family has holdings in some outstanding crus: Les Sechets 1er Cru, Montmains 1er Cru, Les Preuses Grand Cru—and Vaillons 1er Cru. The cave lies in the 17th century presbytery, Petit Pontigny, on the property, that was expanded in 1980. A Chablis producer of renown worth getting to know.

Caves Jean & Sébastien Dauvissat
 AOC Chablis ‘Saint-Pierre’ 2014  $29.99
“A pretty and expressive nose of citrus, green fruit and oyster shell aromas leads to round, delicious and decidedly forward middle weight flavors that possess a seductively textured mouth feel before terminating in a clean, cool and markedly dry finish. This excellent effort will almost certainly drink well young yet reward a few years of cellar time as well.”
–Allen Meadow’s

Caves Jean & Sébastien Dauvissat
Chablis 1er Cru ‘Vaillons’ 2010  $40.00

“Dauvissat elected to age 75% of the 2010 Chablis Vaillons in oak for its second year, which has given the wine a level of softness not usually found in the young 2010s. Given the aging, it is not too surprising that the 2010 Vaillons comes across as rich, sensual and quite textured in this vintage. Apricots, peaches, spice and flowers are woven together nicely on the soft, plush finish.”
90-91 Points, Wine Advocate

A Bientot!
Kelsey & Manuel