Palmiers apperitive biscuit with black olive filling Tokapi
French appétit advice: Palmier are a typical French biscuit shaped in the form of a palm leaf. Their buttery puff pastry is enjoyed both salty and sweet. Here we have palmier with a black olive filling, similar to a tapenade which is perfect for this summer month. This is a fit for a summer apéro (from 6pm onward) and would pair well with a Mediterranean white wine from the French regions of Provence or Languedoc.
Apperitive Crêpes filled boursin Gavottes
French appétit advice: Crêpes come in many different shapes in France. Here we have aperitive crepes with a boursin cheese stuffing. These crisp crepes would be best enjoyed shared with friends during an apéro (from 6pm onward) and would pair well with a dry red wine such as a Sancerre or a Beaujolais.
Apple Puree Original Pom’Potes
French appétit advice: This is the original of the famous Pom’Potes puree brand. Enjoyed by both kids and adults in France, at breakfast, or as a snack during the day. They are a goûter staple (around 4pm) and consumed on their own or accompanied with sweet or salty biscuits.
Crême de champignon Régal
French appétit advice: Crême de Champignon is a typical French mushroom soup with creme. 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, Crême de champignon is also a ready to use chasseur sauce for schnitzels or meat cuts. A typical French comfort food.
Pesto & Mozarella chips Brets
French appétit advice: Made with basil pesto, also called pistou in French, and mozzarella powder, these chips are perfect for the summer. Best shared with friends during the apéro (from 6pm onward) or served alongside cold ham and/or mozzarella slices to add freshness and body to the crunch of the chips. It would pair well with a dry white wine such as a muscat or a fresh lemonade.
Brioche fourrée au chocolat Pitch
French appétit advice: Brioche is a French type of pastry bread made to have sweet puffy tender crumb. This brioche is made with a dark chocolate filling akin to a pain au chocolat. It is best enjoyed during the breakfast served with milk, coffee, or tea where you can dip the brioche before eating it. Optionally it can be microwaved for a few seconds before consumption to have it hot and warming. Their plastic wraps have different character portrayed on them for those who enjoy collecting them.
Galette au Sarasin Nos régions ont du talent
French appétit advice: Sarasin or buckwheat flour is very popular in the French region of Brittany, used in crepes and biscuits. Here this galette (a flat crusty cake) is made in the Breton style of using buckwheat flour and sea-salt butter. It can be enjoyed on its own as a snack or during the breakfast or at the goûter (around 4pm). It would pair well with milk, tea or apple cider or juice.
Rousquilles du Roussillon Nos régions ont du talent
French appétit advice: Rousquilles are a type of southern French and Catalonian biscuit. This version is made with anis flavour and lemon essential oil. The biscuit is then coated in a meringue giving it its distinct white appearance. They would be best enjoyed during the afternoon for the goûter (around 4pm) and would pair well with milk, mint tea, lemonade, almond milk or orgeat syrup with water.
Lemon Pie Tartélice Lotus
French appétit advice: Pie making is a long tradition in France that dates to at least the Middle Ages. This lemon pie has a jam filling alongside a tangy custardy body. It would be best enjoyed during the breakfast or for the goûter (around 4pm) served alongside milk, coffee, tea, or hot chocolate.
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 August, we have Pear and Apricot 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.
Palets Bretons Ker Kadélac
French appétit advice: Palets Bretons are typical biscuits with a buttery, crumbly texture from the region of Brittany in western France. They are best served alongside milk, tea or coffee and can be eaten as a snack, for breakfast or for the goûter (around 4pm).
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.
Madeleine au Sel de Guérande Nos régions ont du Talent
French appétit advice: Madeleine are typical French cakes that exists in several versions. Here we have a salty-sweet Madeleine made with the sea-salt, from the town of Guérande in the French region of Brittany. It can be eaten at breakfast or for the goûter (around 4pm) and would be best served with milk, coffee, or tea. The sea breeze of the salt on the palate makes a great pairing with citrus, fruit sorbet or sparkling wines such as Champagne.
Madeleine Coque-chocolat Maison Collibri
French appétit advice: Here we have the Madeleine coque chocolat from the French traditional bakery Maison Collibri. This version of the iconic pastry is further enhanced with Hazelnut powder and a milk chocolate coating. It can be eaten at breakfast or for the goûter (around 4pm) and would be best served with milk, coffee, or tea. The wholeness of flavour of this version of the madeleine cake, make it a prime pairing with stronger drinks such as bitter coffee, tea or brandies such as Calvados, Cognac, or Whisky.
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 café 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). For this hot month of August, we have the coffee flavoured version. It is best consumed on its own as a digestive candy after a meal.
Carambar candy
French appétit advice: Carambar are a traditional brand of French candy popular with kids. These soft and chewy gum sticks come in a variety of flavours. They were originally made with a leathery caramel. For this month of august we have fruity versions as well as a nougat version. They can be enjoyed on their own but surprisingly also work paired with brandies such as cognac, rhum or whisky.