It's time to sample our first quarter best sellers with 15% off! Shop now and enter the code TOPQ1 at checkout.
Our first quarter best sellers include the timeless Amora Dijon mustard and Teisseire grenadine syrup, four classic cookies by LU and St Michel, and six different flavors of the incredibly popular Brets potato chips from Brittany.
Enjoy the flavors. Take good care of yourself.
Marianne Prébet
Founder & Gourmand-in-Chief
P.S. Last chance to spark joy with our Easter specials! Don't wait any longer!
Just in: more French favorites
Among the French favorites recently added to our shelves you will find St Michel savory biscuits, André Laurent Cœur de Chou choucroute, La Dunkerquoise vanilla-filled waffles, Pierrot Gourmand Cocorico gummy candies in the shape of beloved French icons, Nina's Paris loose leaf tea in pretty tins, Maffren fruit and pastry-shaped marzipan, and scrumptious dark and milk chocolate pétanque balls by Le Chocolatier Sablais.
If there is a French treat you would like to find on our website, please share your craving with us.
Suggestions for your French agenda
There is plenty of exciting French cultural events all around America. Enjoy your picks!
The Cleveland Museum of Art presents Manet & Morisot. Through July 5.
The Denver Art Museum presents The 19th Century in European and American Art.
In Kansas City the Nelson-Atkins Museum presents Monet's Garden and the Secret Language of Flowers. Through April 19.
L'Alliance New York presents its new film series, The Fantastic Realism of Georges Franju. Through April 14.
In Washington, DC the National Gallery of Art presents Mary Cassatt: An American in Paris. Through August 30.
In Washington, DC Marc Chagall's magistral Orphée mosaic in on view in the sculpture garden of the National Gallery of Art.
Try out Sabarot's recipe for Le Puy lentil balls with curry and lemon sauce
Perfect as a gourmet starter or for apéritif
Ingredients (for about 12 balls)
1 cup Le Puy green lentils
1 carrot
½ red onion
¾ cup bread crumbs
¼ cup fresh mint leaves
¼ cup chopped parsley
2 Tbsp tomato paste
1 egg
1 tsp salt
½ tsp paprika
sauce
juice of 1 lime
300g Greek yogurt
1 tsp curry powder
2 Tbsp olive oil
Directions
Cook the lentils 20 minutes in a large volume of boiling water.
Peel and cut the carrot and the onion thinly.
Blen the cooked lentils, the cut vegetables, the herbs, the tomato paste, and the bread crumbs.
Add in the egg and paprika. Mix well.
Make the balls by hand and lay them on a baking sheet.
Bake the balls in the oven at 180°C (350°F) 20 minutes.
Make the sauce with the yogurt, the lime juice, the curry powder. Add salt and pepper to taste.
Serve the balls hot or warm with the sauce.