Your Online french Supermarket !

French Food – Novelties – Decoration – Antics

French Food – Novelties – Decoration – Antics

Video : 4 ingredients for French cooking

Video : 4 ingredients for French cooking

Chef Alex Guarnaschelli lived and trained in France, and says these are the staples of French cooking

Recipe : Carbonnade à la Flamande (Flemish Beef Stew)

Recipe : Carbonnade à la Flamande (Flemish Beef Stew)

This classic beef stew is known for its sweet-sour combination of caramelized onions and beer. Any dark Belgian-style ale would be a good choice here. As with most stews, the dish will taste even better a day or two after it’s made.  Ingredients 4 tablespoons unsalted butter […]

Recipe : Summer Pistou

Recipe : Summer Pistou

A cross between a soup and a stew, this healthy French dish is packed with vegetables and beans – perfect as a light lunch. If making ahead it will keep in the fridge for a couple of days. Ingredients 1 tbsp rapeseed oil 2 leeks, finely sliced […]

Brand Story : Perrier

Brand Story : Perrier

The spring from which Perrier water is sourced is naturally carbonated. Both the water and natural carbon dioxide gas are captured independently. The water is then purified, and, during bottling, the carbon dioxide gas is re-added so that the level of carbonation in bottled Perrier […]

Vidéo  : An American tries French candies :)

Vidéo : An American tries French candies :)

An American tries French candies 🙂

THE RECIPE OF THE MONTH : BOUILLAIBAISSE

THE RECIPE OF THE MONTH : BOUILLAIBAISSE

The original bouillabaisse (bouï abaisso in Provençal, meaning boil and press “bout et abaisse“) was from the Calanque coast between Marseille and Toulon , although it is said to be invented at Saint-Raphaël. Although called a soup, this is really a main dish, a full meal in itself. Bouillabaisse was based on […]

Our Novelties : French Alsa Cannelés

Our Novelties : French Alsa Cannelés

Bordeaux don’t only master wine. With an incredible flavor of rum and vanilla, cannelés, also known as cannelés bordelais as they come from Bordeaux, are among French most famous pastries. They are easily recognizable by their flutes and their glossy and amber, almost dark brown, […]

THE RECIPE OF THE MONTH : Easter Roasted Leg of Lamb Recipe

THE RECIPE OF THE MONTH : Easter Roasted Leg of Lamb Recipe

Le Gigot d’Agneau Pascal – Easter Roasted Leg of Lamb Recipe Let’s take a look at a very traditional French recipe: l’agneau Pascal. In case you were wondering, let’s be clear: “Agneau Pascal” does NOT mean “Some guy named Pascal’s recipe for lamb!” but rather […]

THE RECIPE OF THE MONTH : Onion Soup

THE RECIPE OF THE MONTH : Onion Soup

Melt 50g butter with 1 tbsp olive oil in a large heavy-based pan. Add 1kg halved and thinly sliced onions and fry with the lid on for 10 mins until soft.  Sprinkle in 1 tsp sugar and cook for 20 mins more, stirring frequently, until […]

Our Novelties : la vache Qui Rit

Our Novelties : la vache Qui Rit

THE LAUGHING COW HISTORY Everything began in 1865, when Jules Bel settled in Orgelet, a small village in Jura, to create his cheese firm. He was buying white emmenthal or gruyère rolls from cheese cooperatives and dealt with their ripening. After 30 years of work, […]