The famous TUC biscuit original, crispy and melting at once!
TUC are golden octagonal salted biscuits.
Product of France
French Pickles - Eugene Brunel
Crisp and tart, cornichons are the perfect accompaniment to cold meats, rich pâtés, and smoked meat and fish.
Chocapic - Nestlé
Give your kids Chocapic, the delicious breakfast cereal from Nestlé made with whole grains and the rich taste of chocolate that kids love!
Get ready for an active day with Chocapic cereal. Packed with seven vitamins, iron, and calcium, it provides your kids the essential nutrients they need for a busy day. Furthermore, the cereal is made with whole grains, which are an important part of a balanced diet. So no matter your age or lifestyle, Nestlé's Chocapic breakfast cereal helps start your day on the right foot.
Breakfast is important because after at least eight hours of fasting, your body needs energy! Generally, breakfast should bring 20 to 25% of your energy for the day. It should also play a big role in helping you reach your quota of vitamins, minerals, protein, and fiber for the day. Besides, having a filling and nutritious breakfast will help you limit snacking throughout the day. A balanced breakfast should include a grain, like bread or cereal, one dairy product, one fruit, and one drink. When choosing your grain, something made of oats, corn, wheat, or barley is especially energetic, especially if it’s whole grain. And don’t forget to drink water!
Chocapic is made of wheat, which is the most widely grown grain cereal. It’s grown on over 17 per cent of the total cultivated land in the world, and is the staple food for 35 per cent of the world’s population. It provides more calories and protein in the world’s diet than any other crop.
How much cereal should you eat? When it comes to cereal, a 30 gram portion usually fits nicely with the energy needs of a six- to eight-year-old child. However, energy needs are variable. Some of the main factors to determine energy needs are age, size and activity level. Many adults and teenagers have higher energy needs than children simply because they are bigger. As a result, teens and adults are likely to consume more than children. Keep things simple by remembering the following approximate portions: 25 to 30 grams for children and 30 to 45 grams for adults.
Contains gluten. May contain traces of milk, almonds, peanuts, and other nuts.
Size: 13.22 oz
Weight: 375 g
Product of France
Use this rich béarnaise sauce from Bénédicta to improve just about any dish! In the words of Sam Sifton of the New York Times, béarnaise “tastes like the first sunny day after months of chill.”
Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper. In this sense, it is a cousin of mayonnaise. It was accidentally invented by the chef Jean-Louis Françoise-Collinet and served at the 1836 opening of Le Pavillon Henri IV, a restaurant at Saint-Germain-en-Laye, not far from Paris. King Henry IV was born in the French town of Béarn, hence the name.
Béarnaise sauce is especially good paired with meats, in particular on steak. It’s great to pair with vegetables as well, asparagus for instance, or boiled potatoes. It elevates seafood, like salmon, haddock, or any roast fish. Try it spooned over an omelet or poached eggs! For an American-French hybrid feel, apply Bearnaise Sauce to the next burger you grill or serve it as a dip for French fries and wow your family and friends.
Bénédicta was originally founded in 1907 as an oil company. At the time, it was called “Bénédictin,” a Catholic reference indicating that the products were of good quality. Prosper Eeckman, Bénédicta’s founder, was the first to distribute oil in glass bottles, which were also called “bénédictins.” The first industrial mayonnaise was launched by Bénédicta in 1957, in a tube; four years later, the brand began producing emulsified sauces like the béarnaise!
modified corn starch
food coloring: beta-carotene
Weight: 260 g
Size: 9.2 oz
Chestnut Cream - Clément Faugier
This is the original Chestnut Cream, invented and still manufactured by Clément Faugier, delectable with its chunky chestnuts, wisps of vanilla, and just the right amount of sugar.
Clément Faugier invented Chestnut Cream in 1885 as he was trying to save candied chestnuts that broke during production. To make this cream, the chestnuts are first puréed by cutting them open, boiling them, and then peeling their skins. After a trip in the blender to create a smooth mixture, the chestnut purée is mixed with a syrup composed of water, sugar, and vanilla. The blend continues to cook until the perfect texture is reached.
During World War II, despite widespread pillaging of resources, the Germans don’t seem to realize the nutritious value of chestnuts from Ardèche. As a result, Clément Faugier comes up with a clever idea to avoid rationing. He prepares a mysterious fortifying product which he names “Génovitine” and sells it in pharmacies. To procure some, all it take is a prescription from a well-intentioned doctor. Génovitine, of course, it nothing more than chestnut cream with a few harmless excipients. For city dwellers, whose nutritional situation is far worse than for people in the countryside, it’s an appreciated comfort, in particular for children and teenagers undergoing growth spurts.
According to French legislation, chestnut cream must include at least 38% of chestnut purée to be allowed to call itself chestnut cream.
How to eat chestnut cream? For instance, you can mix it into plain yoghurt, or spread it on crêpes, waffles, or pancakes. It’s a great way to change up your habits and be original! You can also find numerous recipes that call for chestnut cream, such as recipes for homemade ice cream, tarts, shortcakes, macarons, and even some savory dishes.
·natural vanilla extract
Weight: 220 g
Brossard Savanes Marble Classic Chocolate Cake from France
Petit Beurre Organic - Filet Bleu
Filet Bleu was created south Brittany in 1920 and has since then, been very well-known for taking traditional recipes and adding a French touch to them. Delicious Organic Cookies topped with Dark or Milk Chocolate.
Lentils from Champagne cooked with Goose fat
Ready to serve lentils from Champagne cooked with goose fat.
Certified Label Rouge (Red Label), a sign of quality assurance in France as defined by law
No artificial coloring or preservatives
Packaged in a 600g glass jar
Made in France
PLEASE NOTE THAT THIS PRODUCT IS ONLY AVAILABLE FOR CUSTOMERS IN NYC AND SOME NEW JERSEY'S COUNTIES
Benedicta mayonnaise is a classic condiment found in any French kitchen.
Cote d'Or Dark Chocolate with Hazelnuts
Cote d'Or classicBelgian dark chocolate bar with the crunch of hazelnuts.
Fish Soup - Pérard
Since March 2010, PERARD Fish Soup is LABEL ROUGE-certified.Made with 40% of Fish, with at least 5 different species caught in Northeast Atlantic and perfumed with saffron threads (stigmas). Sterilized contents. No preservative, neither artificial flavoring or coloring agents.
Cracotte - LU
Embellish your breakfast with Cracotte biscuits by LU. A toasted biscuit rich in grains, it will crunch under your teeth and melt in your mouth. It’s perfect for breakfast for the whole family!
Cracottes can be prepared an infinite number of ways. For a quick and classic breakfast, lather on jam (like this), butter, or a nut spread. Anything that would be good on toast will be good on a Cracotte. You might also like to dip your Cracotte into a steaming mug of hot chocolate!
If you’re feeling adventurous, wander into the realm of savory recipes! For instance, layer slices of ripe avocado and smoked salmon with a drizzle of lime juice for an avocado toast with a French twist. You can also serve Cracottes with dips – think tzatziki or spicy salsa – for a relaxed finger-food evening.
Regardless of your choice, Cracottes are 97% wheat, so you can be sure you’re starting off your meal on a healthy note!
A little-known fact: LU was formed in 1846 as a shared passion between two biscuit artisans: Jean-Romain Lefèvre and Pauline-Isabelle Utile. The acronym from their initials gave the company its name. LU products win a gold medal at the 1882 fair in Nantes (for more about LU and Nantes, read our Summer French Trip blog post here!)
With their LU’Harmony program, LU has helped French farmers grow wheat according to biodiversity-promoting and environmentally-friendly practices since 2008. Today, over 1,500 farmers have put these practices in place. The farmers are located as close as possible to factories; sign a charter outlining measures to help protect the environment; and take action to help preserve local biodiversity. For example, 3% of Harmony wheat fields are dedicated to flowers that help feed pollinators!
emulsifier: sunflower lecithin
Cracotte biscuits have added iron, no coloring, and no preservatives.
Weight: 250 g
Each box has two separately-wrapped packs to maximize freshness.
Vanilla Sugar - Alsa
Bake like the French with authentic Alsa vanilla sugar!
When it comes to dessert-making, most French are faithful users of Alsa's sucre vanillé, which translates to vanilla sugar. In recipes, the quantities are indicated in "sachets," referring implicitly to Alsa pouches!
Alsa was created in 1897 by Emile Moench, a young French baker who travelled to Vienna for his apprenticeship. He was surprised to discover that his employer used chemical yeast rather than traditional baking yeast for his cakes. Upon his return to France, he began to make the chemical yeast himself. At the time, the village priest took care of the marketing and distribution! Emile’s wife dreamt of an Alsacian woman in a traditional headdress, which spurred the creation of the logo and pink packaging for which Alsa is still known today. The company grew quickly, and soon Alsa was producing all manner of baking ingredients. Emile even published a collection of baking recipes, and became the first cookbook editor before World War I. After World War II, Alsa establishes itself throughout France as the top producer of baking ingredients. The company wins over hearts and minds with its simple, straightforward recipes. This reputation continues today. In fact, a little pink pouch is sold every three seconds!
Use Alsa's vanilla sugar in recipes for which you would usually use sugar and vanilla extract. This route is simpler, faster, and more delicious! The French would use vanilla sugar in baked goods, like cakes, madeleines, crêpes, or apple tarts. They might also stir a packet into an unsweetened yoghurt, to remove the bitterness. You could also use Alsa vanilla sugar in your coffee, to add a little flair to your morning; if you’re working on a more involved recipe, you could use it to macerate fruit. It fits wonderfully into a homemade vanilla ice cream recipe or a homemade vanilla glaze. You can afford to be creative – nearly anything tastes better with vanilla!
natural vanilla extract
can contain: wheat
Weight: 90 grams
Size: 3.1 oz
Sold in packs of 12 pouches of 7.5 grams each.
Saucisse de Toulouse
PLEASE NOTE THAT THIS PRODUCT IS ONLY AVAILABLE FOR CUSTOMERS IN NEW YORK AND SOME NEW JERSEY COUNTIES.
The pork meat is blended with fresh onions, sea salt and white wine in an all- natural pork casing. Frozen. (4 units of sausage per package).
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Founded in 2016 by French women Claire & Myline now living in New-York City
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