Newsletter

Holiday gift guide

 

Ready to delight the foodies and the Francophiles in your life? We have so much for you to amaze them and then some. Sample our handpicked selection of gifts now!

 

Our gift selection features gourmet chocolates, flavorful fruits in liqueur, luscious marrons glacés (candied chestnuts), exquisite fruit jellies and preserves, scrumptious cookies, and many more irresistible holiday treats.

 

We have also included colorful tea towels and aprons, delicate scented soaps, beautiful home accents, and joyful cards to ravish your loved ones in French style.

 

Spark joy!

 

Marianne Prébet
Founder & Gourmand-in-Chief

 

P.S. Looking for small gifts specifically? Check out our stocking stuffers!

 

ORDER NOW
This month's deals: 20% OFF everything Notre-Dame in our store to celebrate the long-awaited reopening of France's most famous cathedral (code NOTREDAME)

 

Just in: more French favorites


Among the French favorites recently added to our shelves you will find Brets potato chips with Auvergne blue cheese
, Andrésy hot chocolate powder, Corsiglia gourmet chestnut cream, five different traditional Alsatian cookies by Maison Alsacienne, the irresistible Mathez chocolate truffles in a dashing golden triangular box, and delightful sugar pieces in the shape of Christmas ornaments by Canasuc.

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!

 

Chicago's Art Institute presents Revolution to Restoration: French Drawings from the Horvitz Collection and  French Neo-Classical Paintings from the Horvitz Collection. Through January 6, 2025.

 

The Denver Art Museum presents The 19th Century in European and American Art. 

 

Houston's Museum of Fine Arts presents Gauguin in the World. November 3 through February 16, 2025.


In Los Angeles the Academy Museum of Motion Pictures presents Director's Inspiration: Agnès Varda, an exhibition showcasing the work of the most prominent female director of the New Wave. Through January 5, 2025.

 

L'Alliance New York presents the 2024 edition of its acclaimed Crossing The Line festival, an expansive artistic and cultural fête that thrills New York every fall. Through December 7.

 

L'Alliance New York presents Version Restaurée, a series of restoration premieres of notable French-speaking films. Through December 17.

 

In New York the Met Museum presents Paris through the Eyes of Saint-Aubin. Through February 4, 2025.

 

The Philadelphia Museum of Art present Rodin's Hands.Through January 25, 2025.

 

In Washington, DC the National Gallery of Art presents Paris 1874: The Impressionist Moment. Through January 19, 2025.

 

In Washington, DC Marc Chagall's magistral Orphée mosaic in on view in the sculpture garden of the National Gallery of Art.

 

Try out our recipe for chestnut & honey bûche de Noël

Chestnut & honey bûche de Noël

Talk about a French holiday classic!

Ingredients (serves 6)
100g (⅔ cup) all-purpose flour
1 tsp baking powder
3 eggs
60g (¼ cup) sugar
30 cl (1¼ cup) water
3 Tbsp rum
200g (7oz) chestnut spread
2 Tbsp crème fraîche
4 Tbsp acacia honey
50g (2oz) candied chestnuts in syrup

Directions
Preheat oven to 240°C (460°F).
Mix flour, baking powder, eggs and half of sugar. Line a large rectangular oven tray with parchment paper, then spread mixture evenly on it. Bake 7-10 minutes, until it has a nice golden color.
Remove from oven. Roll tightly with parchment paper and maintain with elastic bands. Let cool.
In a saucer pan bring water and other half of sugar to a boil to make a syrup, then remove from heat and add rum. Let cool.
In a bowl mix chestnut spread and crème fraîche.
Unroll biscuit delicately and apply syrup evenly with a brush. Spread chestnut spread mixture evenly then roll again without parchment paper. Cut the ends of the bûche diagonally.
Heat honey, then pour delicately on the bûche with a spoon.
Decorate with marrons glacés cut in pieces.
Refrigerate at least 2 hours before serving.