Happy September! Such a good time to catch you up on the 30+ French treats we recently added to our shelves. :)
These include new flavors of the super popular Brets potato chips from Brittany, Esprit Provence aromatic olive oils, Martin-Pouret mustards and ketchups, Ortiz canned fish, Viandox seasoning, Dammann tea, Teisseire syrups, and a nice selection of candies and pastilles.
There is also a bunch of delightful non-food items: La Corvette bath line, Coucke tea towels, Filt1860 mesh bags, and more...
Enjoy the flavors, scents, and colors. Take good care of yourself.
Marianne Prébet
Founder & Gourmand-in-Chief
Just in: more French favorites
Among the French favorites recently added to our shelves you will find Brets jalapeño & chedddar and sauce pommes frites potato chips from Britanny, Esprit Provence assorted aromatic extra virgin olive oils, Maison Marc gazpacho, Martin-Pouret mustards and ketchups, Ortiz canned fish, Teisseire syrups in three new flavors (coconut, ginger, and pistachio), Le Petit Prince mint pastilles, Anis de Flavigny lemon mints, and Filt1860 cotton mesh bags.
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 Los Angeles, the Getty Museum presents Odilon Redon: Otherwordly Visions. Through October 18.
L'Alliance New York presents its new film series, Jean-Luc Godard: Unmade and Abandoned. September 15 hrough October 15.
The Philadelphia Museum of Art presents Rodin's Hands. Through January 31, 2027.
The San Diego Museum of Art presents Cafés and Cabarets: The Spectacular Art of Toulouse-Lautrec. Through September 20.
In Washington, DC Marc Chagall's magistral Orphée mosaic in on view in the sculpture garden of the National Gallery of Art.
Last but not least, the 2026 edition of Films on the Green, the multi-city outdoor French film festival, spans seven cities this year: Chicago, Houston, Marfa, TX, New Orleans, Philadelphia, Santurce, PR, Washington, DC. Through October 9.
Also, French touch pioneer Sébastien Tellier returns to North America with his first tour over a decade. He will perform in New York, San Francisco, Los Angeles, San Diego, and Mexico City. September 21-30.
Try out Le Guérandais's recipe for cauliflower croquettes
Crispy and flavorful. Perfect for a gourmet apéritif but also as a main course.
Ingredients (serves 4)
croquettes
½ cauliflower
1 egg
55g breadcrumbs
50g Parmesan cheese
curry
turmeric
grated nutmeg
parsley
lemon
grated cheese (optional)
yogurt sauce
1 cup plain yogurt
1 clove garlic
chives
fresh parsley
olive oil
Directions
Detach the cauliflower florets, rinse and steam for 10 minutes. Preheat oven to 180ºC (350ºF).
Once cooked, mash the cauliflower with a fork in a bowl and add the egg, breadcrumbs, curry powder, turmeric and Parmesan. Mix well with a fork.
Form balls in the palm of your hand and place on a parchment-lined baking sheet. Flatten them to obtain round, flattened croquettes.
If you like, top with grated cheese (Emmental, Comté or Mozzarella) or sprinkle with a little Parmesan for a crunchy, gratin effect.
Bake the croquettes for 20 minutes.
Meanwhile, make the sauce by mixing the yoghurts, a drizzle of olive oil and the chopped herbs.
After cooking, drizzle a few drops of lemon juice over each croquette. A touch of acidity to enhance the gourmet flavours of cauliflower.
Serve cauliflower croquettes with garlic and chives piping hot as an aperitif, or with a salad, vegetables, meat or pasta dish and a touch of fresh herb sauce.