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Crackers grains & gouda cheese Tokapi
French appétit advice: At the time of apéro in France (from 6pm onward), to be best paired with a refreshing light beer, white wine, champagne, or cold sparkling water with a rind of lemon.
Mini Choux Salmon & Dill Flavor Tokapi
French appétit advice: Best served during the apéro in France (from 6pm onward). Great on its own, it also pairs well with a dry white wine, champagne, or cold sparkling water with a rind of lemon.
Chestnut & Apple Puree Pom’Potes
French appétit advice: At breakfast or as a snack during the day. In France they are a goûter staple (around 4pm) and consumed on their own or accompanied with sweet or salty biscuits.
Orangette Black Chocolate & Orange Côte D’Or
French appétit advice: To be served with a strong tea or coffee that would complement its bold flavours. Would pair well also with a dry robust red wine such as a côte du Rhone or Bordeaux. The association of orange rind and chocolate is typical of the region of Ardèche in southern France.
Speculoos Lotus
French appétit advice: Speculoos are typical biscuits of northern France and Belgium made with brown sugar and cinnamon. They are best served with milk, coffee, tea or chicory. They also make wonderful ingredients for cakes such as crumbles and cheesecakes or as a topping for ice-cream.
Chocolate Banana Crêpe Whaou
French appétit advice: A French breakfast and goûter staple (around 4pm), it goes well with a glass of cold or hot fresh milk that washes the chocolate and banana filling. For extra softness of the crêpe, we advise lightly heating it in the microwave or in a pan.
Asparagus & croutons instant soup Royco
French appétit advice: To be served as a standalone meal or as side meal. As a side dish it pairs wonderfully with roasted, pan-fried or cordon-bleu chicken or veal. Can also be used as an ingredient to thicken and salt a sauce while imparting it with a creamy asparagus content. A typical French comfort food.
Jura cheese chips Brets
French appétit advice: Made with alpine comté AOP cheese from the region of Jura in eastern France, those potato chips would pair best with a sweet yellow wine such as a Sauterne. Best shared with friends during the apéro (from 6pm onward).
Milk Heart Bar P’tit Déli
French appétit advice: A stapple for breakfast and goûter (around 4pm) in France. This biscuit is topped with a cream filling encased in milk chocolate. Would pair best with a cold or warm glass of milk for the full experience.
Pâte de fruits Saint-Siffrein
French appétit advice: Pâte de fruit or fruit paste is a tradition in central France typical from the region of Auvergne. For this month of July, we have Strawberry and Blackberry fruit paste. It would be best paired with a mature creamy cheese such as a brie or camembert or a fresh goat cheese. It also goes great served with a cup of tea.
Bêtises de Cambrai Reflets de France
French appétit advice: This confectionary is made with natural mint flavour and has a stripe of caramel in its centre giving it its distinct appearance and taste. It is a typical confectionary from the town of Cambrai in northern France. This type of confectionery is best consumed as a breath mint to refresh one’s palate after a copious meal or right before some social mingling.
Nougat de Montélimar Nos Régions ont du Talent
French appétit advice: Nougat is a soft French confectionary of honey and nuts typically made in the town of Montélimar in southern France. Pair its sweet round taste with tea or coffee. Nougat can be enjoyed at any time of the day, but it’s particularly satisfying as a sweet pick-me-up during a break.
La Vosgienne La Vosgienne
French appétit advice: This confectionary is typical of the alpine region of les Vosges in eastern France. It’s made with pine and eucalyptus essential oils, making it perfect a refreshing candy after a heavy meal or for an icy forest breath.
Sablés aux pommes au beurre de Normandie et à la crème d'Isigny
French appétit advice: Sablé is a type of buttery biscuit popular throughout France and more so in the region of Normandy in northern France. Normandy is also famous for its milk and its apples, which this biscuit embodies perfectly. Pair it with a calvados (apple brandy) or a fresh cider for a fancy goûter (around 4pm) or a “trou normand”. (After any meal.)
Chocolate Hazelnut Brownie P’tit Déli
French appétit advice: This chocolate brownie cake was baked with hazelnut chunks in it. It can be eaten for breakfast or for the goûter (around 4pm). It would pair best with a glass of warm or cold milk to wash down its smooth chocolate body.
Petit écolier Pocket LU
French appétit advice: This biscuit is popular throughout France and has accompanied generations of kids and adults, hence its name “Petit écolier” or “Little Schoolboy”. It’s a “Petit Beur” biscuit topped with a milk chocolate bar body. It is best paired with a fresh glass of milk or can be served with coffee or tea.
Organic Bonbon à l'anis de Flavigny
French appétit advice: This hard candy is iconic of the town of Flavigny in southern France. It is made with a whole anise seed coated in sugar to make a refreshing confectionary that reminds of southern France’s Pastis (an anise and herbs liquor). It can be consumed on its own as a digestive candy after a meal or it can pair wonderfully herbal liquors such as Absinthe or Pastis.
La Madeleine D'Armor
French appétit advice: Madeleine are typical French cakes that exists in several versions. Here we have the Madeleine D’Armor from the region of Brittany in western France made with the region’s famed butter and salt. It can be eaten at breakfast or for the goûter (around 4pm) and would be best served with milk, coffee or tea. It also makes a great pairing with citrus sorbet or sparkling wines such as Champagne.