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

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