Fleur de Sel / Salts

These sea salts come from the salt marshes of either South Brittany (Guérande) or the Méditerranée (Camargue). They are harvested in the traditional manner and contain no additives. Rich in minerals and lower in sodium than regular salt, they are a gourmet's delight. Try them on fresh tomatoes for a taste experience that's truly out of this world!

So when exactly is salt season? It begins in early summer, when sea water is channeled into a series of shallow fields or ponds lined with clay. As the summer sun and wind cause the water to evaporate, a layer of salt appears, which the salt-marsh farmers, or paludiers, gather in August and September with a wooden rake or lousse.

	Le Paludier · Fleur de sel de Guérande · 125g (4.4 oz) · $10.99
	Le Saunier · Fleur de sel de Camargue · 125g (4.4 oz) · $10.99

Fine Grey Sea Salt from Guérande / Sel Fin Marin Gris de Guérande

This light grey sea salt is moist, unrefined, unprocessed, and full of sea minerals. It makes a perfect table salt.

Le Paludier · Grey sea salt de Guérande · 250g (8.8 oz) · $6.99

Green Peppercorns in Brine / Poivre Vert au Naturel

Green peppercorns are a key ingredient of many French dishes like pavé au poivre vert, many pâtés, and mustards. Use these green peppercorns from Madagascar to make your own sauce au poivre vert.

Moulin · Green peppercorns in brine · 100g (3.5 oz) · $6.99

Dea Harissa hot sauce in tube

Originally from Tunisia, this hot sauce made with vegetables and chiles seasoned with coriander, caraway, and garlic, is now produced in France, to meet the demand first among the French repatriated from Algeria and later among the many immigrants from northern Africa who have settled there. Unlike other hot sauces, harissa, due to the particular balance of flavors, must be mixed with a moist dish, typically couscous, for the full effect.

Déa · Harissa, tube · 150g (5.3 oz) · $4.99

Orange Flower Water and Rose Water / Eau de Fleur d'Oranger et Eau de Rose

Chocolate mousse, crêpes, gâteau Breton, madeleines, the celebrated bugnes lyonnaises and the Provençal Christmas cake, pompe à l'huile...recipes for these French classics often call for eau de fleur d'oranger, or orange flower water, made by macerating and distilling the flowers of Seville oranges. Rose water, a staple ingredient of Middle Eastern pastries, is less common in French recipes, although it is used in sorbets and fruit compotes. Both the orange flower water and rose water are made near Grasse, the capital of French perfumes and scents.

	Monteux · Orange flower water · 9cl (3 fl oz) ·$3.99
	Monteux · Rose water · 9cl (3 fl oz) ·$3.99

Cornichons

These cornichons, pickled fresh in vinegar and spices in the traditional French way, make a perfect accompaniment for pâtés or cold meats.

Brunel · Cornichons · 190g (6.7 oz) · $7.99

Herbs of Provence – Le domaine du grand servan

oliva bottle filled with herb de provence

Bottle 50Grms $11.99

Olive Oil – Le domaine du grand servan

Olive oil in olivia bottle ( bottle 250ml) $19.99

French Black Truffle Oil

Highly recommended for its quality by chefs and gourmet lovers around the world, Truffle Oil has the genuine taste of fresh truffles infused into extra virgin olive oil.
Truffle Oil is a great way to get the deep flavor of truffles without having to mortgage your house to buy the actual truffles.
A few drops of the truffle olive oil will give a final touch of class to an unforgettable dish. Drizzled over a sliced loaf of warmed bread, it makes an unusual, deeply flavored variation of garlic bread.
It is an excellent ingredient of the "primit piatti" or first course, particularly with risotto, pasta and fish dishes or just pour a few drops on a simple salad.
Truffle oil is often poured at the table, so that the full aroma can escape and do its thing on your guests.

Great for a gourmet olive oil gift.
8.4 oz/250 ml by Terrroirs d'Antan, France. $27.99

French White Truffle Oil

Highly recommended for its quality by chefs and gourmet lovers around the world. Truffle Oil has the genuine taste of fresh truffles infused into extra virgin olive oil.
French Truffle Oil is a great way to get the deep flavor of truffle without having to mortgage your house to buy the actual truffles themselves.
A few drops of the truffle olive oil will give the final touch of class to an unforgettable dish. Drizzled over a sliced loaf of warmed bread, it makes an unusual, deeply flavored variation of garlic bread.
It is an excellent ingredient of the "primit piatti" or first course, particularly with risotto, pasta and fish dishes or just pour a few drops on a simple salad.
Truffle oil is often poured at the table, so that the full aroma can escape and do its thing on your guest.
Ingredients: Olive Oil, White Truffles Aroma.

1.7 oz/50 ml by Terroirs d'Antan $14.99

French Tartare Sauce

Ingredients: Sunflower oil, egg yolk, mustard, gherkins, onion, parsley, capers, white wine vinegar, salt, tarragon.
The tartare sauce is aromatized with gherkins, parsley, capers, onions and tarragon and is the perfect accompaniment especially for fishcakes or any seafood.

Tartare Sauce - 8.6 oz/245 gr by Terroirs d' Antan, France $7.99

The spice counter By Hediard

Hediard Spice : 90 Grms

	Special blend of ground pepper $9.99
	Tropical pepper blend – whole $9.99
	Raz el Hanout $9.99
	Manigette guinea pepper $9.99

This flavorful tapenade is made with black olives (97 percent), capers, and herbes de Provence. Containing no anchovies, this tapenade is good for vegetarians.

Nyonsolive · Black tapenade · 90g (3.2 oz) $7.20

Green Olive Spread / Tapenade Verte

For a very different taste, try this tapenade made with green Provençal olives, capers, anchovies, and herbes de provence. The green olives give this tapenade a lighter and fresher taste than black tapenade.

Casabel · Green tapenade · 100g (3.5 oz) · $6.99

From the Champagne region of France this 19th Century company continues to produce fine vinegars and mustards for the home or chefs. Tradition and gastronomy are well served. The stone crock makes a nice gift presentation

	Reims champagne vinegard, 250 ml $9.99
	Cabernet vinegar, 250 ml $9.99
	Cider vinegar with honey 250ml $9.99
	Vinegar with herbs from provence, 250 ml $9.99

Amora Mustard / Moutarde Amora

You won't find a French kitchen without a jar of moutarde Amora fine et forte within arm's reach. If you want to make a vinaigrette the way the French do, this is the mustard for you!

Amora · Mustard · 150g (5.3 oz) ·$ 6.99

Amora Mayonnaise de Dijon / Amora Dijon Mayonnaise

There's something magical about mayonnaise. Egg yolk, mustard, vinegar, salt, pepper, and oil: with the right touch and a bit of luck, these simple ingredients are transformed into a sublimely silky sauce to accompany eggs, fish, vegetables, or cold meat. If the force is not with you, however, or if you're simply not in the mood to make your own, you won't be disappointed by this mayonnaise from Amora, which gets its kick from Dijon mustard. It's the classic choice for a pique-nique. Ingredients: sunflower oil, egg yolk, white wine vinegar, Dijon mustard, salt, sugar, modified starch, dextrine, paprika extract, lutein, and flavoring.

So common is the experience of a failed mayonnaise that the French have an expression, "La mayonnaise n'a pas pris" (the mayonnaise didn't take) to describe business relationships or partnerships that didn't work out.

Amora · Mayonnaise, tube · 150g (5.3 oz) $ 6.99

La Baleine Sea Salt

With their bright blue or red cannister and trademark whale, La Baleine fine and coarse sea salts are a familiar sight in French kitchens. They have been made in Aigues Mortes since 1856. Both are now available only uniodized.

La Baleine · Fine sea salt · 750g (26.5 oz) ·

Espelette Pepper / Piment d'Espelette

If you visit Espelette, in the heart of Basque country, in August, you can see strings of these wonderful red peppers as they hang out to dry. Known locally as ezpeletako biperra, they're terrific because they are intense but not too hot. Espelette pepper is an essential ingredient in any dish à la basquaise, but you can use it in mayonnaise, vinaigrette, and many other dishes as well.

Accoceberry · Espelette pepper, powder · 45g (1.6 oz) · $13.50

Alsa Alsatian Baking Powder / Alsa Levure Chimique "Alsacienne"

Ready to bake a gâteau? Then grab one of the famous pink packs of Alsa baking powder, known in France as levure chimique or levure alsacienne. Unlike most American brands, Alsa is single-acting, which means that it creates the gas needed for leavening as soon as it is mixed with liquid ingredients. In other words, pop that cake batter into the oven ASAP or else it may go flat. The double-acting powders that are common in the U.S. release gas in two stages: first when mixed with liquid ingredients and then when heated. You may be wondering what all this has to do with Alsace. The brand was founded in 1897 by Emile Moench, born in Alsace four years after the region had been ceded to Germany following the war of 1870-1871. Moench worked first as an aide cuisinier for the wagons-lit and then went to Vienna to perfect his craft. It was there, working for a baker, that he first came to know of baking powder, then still under development (baking powder was invented by the German August Oetker in 1891). He took the knowledge with him back to France, where he opened a small fine food shop and sold flans and cakes made with the product. Eventually he opened a factory in Nancy to produce the baking powder commercially. The pink packets have always featured a woman in Alsatian head dress; a stork, symbol of Alsace, also appears at times. Each pack contains 11 sachets; each sachet contains about 1 tablespoon of baking powder.

Alsa · Baking powder, pack of 7 sachets · 7x11g (7x0.39 oz) ·