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
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.
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
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
Petit Beurre Organic - Filets Bleus
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.
Savane Cake - Brossard
Chocolate Cake from France
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.
Duck Foie Gras - Rougié
Celebrate a special event with smooth and flavorful Duck Foie Gras by Rougié. This tin is perfect for two people.
Foie gras is a specialty food made from the liver of a duck or goose, and is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. This Duck Foie Gras by Rougié is whole, lightly seasoned, and fully cooked with Armagnac wine to preserve it.
Foie gras is an excellent source of essential fatty acids and vitamins. Poly-unsaturated fats, also called oleic acid, play an important role in the prevention of heart disease. Foie gras poses no health risks whatsoever, rather providing beneficial elements that promote good health.
Foie gras was discovered by Egyptians over 5,000 years ago. When harvesting livers from migrating geese, they learned that migrating web-footed birds gorged and stored energy in their livers before embarking on their long journeys. This is how foie gras was discovered and passed on to us.
Preferred by Chefs across the world, Rougié brings the highest quality foie gras and Moulard duck specialties to American chefs. Their philosophy is based on sustainable farming, innovation, and a great attention to detail. By constantly perfecting their working methods and recipes, the Rougié brand has become the genuine emblem of French foie gras around the world.
For Rougié, ducks are quite a story! It all started in France in 1875, with the opening of a gourmet shop which would soon become an epicurean’s favorite. On the strength of its increasingly wide reputation, the firm led by Léonce Rougié and subsequently by his son, Jean Rougié, gained a truly international stature in the 1950s. Today, Rougié can be found in 120 countries around the world. The secret to their success? A passionate team and pampered ducks! After 12 weeks of free-range growing, the ducks are individually hand-fed 2 meals a day for 10 to 11 days. The feed is local-grown corn, without hormones or antibiotics, allowing them to offer the tastiest and healthiest Moulard duck products to high-end restaurants.
·duck foie gras
Rougié’s Duck Foie Gras is shelf-stable.
Weight: 90 g
Size: 13.7 oz
Obvious question, obvious answer: of course, it is Carambar! Behind its legendary shape and its offbeat humour, it embodies a part of the French heritage. We know that, like us, you have already laughed with its jokes! It is normal, nobody can resist Carambar ! Oh, by the way, Did you know that Carambar was born thanks to… A mistake!
A cross between the American Sugar Daddy and Tootsie Roll, these little caramel sticks crack when they are cold and are soft when they are warm. Each contains a joke inside the wrapper.
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.
Benedicta mayonnaise is a classic condiment found in any French kitchen.
French Cookie Petit beurre - Lu
Simple, authentic and gourmet, the Real Little Butter was created around 1886 by Louis Lefèvre-Utile: a biscuit became cult. The Real Little Butter LU: ideal for the whole family !
Petit Ourson Guimauve
Cémoi Bear Marshmallow Covered with Chocolat is a classic French product. This French candy will melt your taste buds! These little bears have been there for more than 50 years. Fond of fun with the authentic little teddy bear marshmallow. The subtle blend of crunchy chocolate milk and soft marshmallow will be your ally for your moments of tenderness.