We are in the midst of flavorful fall, so now is the perfect time to sample our French mushroom treats with 15% off! Your code for that is CHAMPIGNON. ;)
Our mushroom selection features Pébeyre truffles, Sabarot dried mushrooms, Trufarome truffle oils, Brets potato chips from Brittany in a variety of mushroom flavors, and more... We have also included a beautifully crafted mushroom pocket knife and a couple of charming mushroom-themed home accents.
Next week I'll fill you in on our 2025 advent calendars. Can't wait to put our exciting lineup in the limelight!
Marianne Prébet
Founder & Gourmand-in-Chief
P.S. As you are getting ready to enjoy the holiday season with your loved ones, may I suggest you also consider supporting those whose SNAP benefits are put at risk by the government shutdown? One easy way to do this is to make a donation to your local food bank.
Just in: more French favorites
Among the French favorites recently added to our shelves you will find Bonne Maman peach sauce, Biscuiterie de Provence almond & nougat cake, Traou Mad assorted galettes and palets in a charming tin, Pierrot Gourmand soft licorice pencils, Léonard Parli calissons, François Doucet fruit-shaped pâtes de fruits in a lovely Paris box, and Provence d'Antan Digestive organic herbal tea.
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 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, 2026.
L'Alliance New York presents the 18th edition of Crossing the Line, the acclaimed festival that weaves artists and perspectives from around the French-speaking world, in partnership with New York City's leading art institutions. Through November 22.
L'Alliance New York also presents its new film series, The Films of Sophie Fillières. Through November 11.
In New York the Brooklyn Museum presents Monet and Venice. Through February 1, 2026.
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 gratin dauphinois with porcini
A rustic classic with a gourmet twist!
Ingredients (serves 4)
1.2kg potatoes
500g milk
250g heavy liquid cream
1 clove garlic, crushed
thyme and bay leaf
salt, pepper and grated nutmeg
100g dried porcini
Directions
Bring the milk and cream to a boil with the crushed garlic, thyme, bay leaf, and grated nutmeg. Let infuse at least 30 minutes. Add salt and pepper.
Rehydrate the dried porcini in slightly warm water at least 20 minutes. Remove the porcini from the water. Drain and press delicately.
Filter the rehydration water and heat to concentrate flavors. Add in to the milk and cream mixture.
Peel the potatoes and cut them in thin slices. Lay the potato slices in a buttered gratin tray with porcini between each layer.
Pour the milk and cream mixture on the potatoes. Bake at 180ºC (350ºF) about one hour or until the top of the gratin has a nice golden color.