Febuary 2024 Box

La Grande Ours Pierrot Gourmand

This candy brand has been trending in France lately due to their innovations in terms of flavours and ideas. These star-shaped, tropical fruit flavoured, gum candies are made to represent the Grand Dipper constellation. They sparkle and are lightly tangy.  They can be enjoyed as their own as an indulgence or for the goûter (around 4pm).

Salt-butter caramel chip chocolate Malakoff

Salted butter is a popular ingredient in French cuisine especially in the regions of Brittany and Normandy and is often used in caramel to give it a slight sweet-savoury taste. Here we have a milk chocolate bar with salted caramel chips embedded in it. It gives it a light crunch and pairs remarkably well with the roundness of the chocolate. It is best enjoyed at the goûter (around 4pm).

Gingerbread mini-cakes Mulot & Petitjean

The town of Dijon in France is famous for 2 things: Its mustard and its gingerbread. Here we have Dijon-style artisanal gingerbread bites. They have a strong taste of candied orange peels and spices, perfect for the colder months. It is best consumed with a glass of hot milk or with tea/coffee during the goûter (around 4pm). It can also eaten as a dessert.

Tisane du berger Dammann

This “Shepherd’s herbal tea” is perfect for the cold month of February and would relax you after a day of work or physical activity. It is made of verbena, lime & orange blossom, peppermint and lemongrass and will transport to the sun-rich mediterranean shores of France. It is best consumed in the morning or around the goûter (4pm) or tea-time and can be enjoyed together with any of French appétit snacks.

Goat cheese and Espelette pepper chips Brets

In southern France goat cheese is a favourite and is is often served together with dried fuits, jam or pepper. This exclusive combination of French goat cheese and Espellete pepper (a southern France native specy) is a very welcome combination. It is perfect on its own and are best shared with friend at the apéro (from 6pm onward). It would pair well served with jams such as honey, cherry, apricot jam or dipped with fresh cheese.

Mélange alsacien ancel

In eastern France, the region of Alsace is famous for its Bretzels and various baked specialties such as gingerbread, lamala, manele and others. Here we have an apperitive mix of Bretzels that can be best enjoyed at the apéro (from 6pm onward). It would pair well eaten together with ale or beer as it is done locally.

Tartelettes au citron, Bonne Maman

Tartelettes or small pies, are part of French pastry tradition where complex desserts are miniaturized to be able to enjoy many different flavours during coffee or tea-time. Here we have a crunchy biscuit combined with a melting lemon filling that will delight your taste buds. Best enjoyed at the goûter (4pm) or at breakfast or tea-time with a glass of milk, coffee or tea.

Mikado & Go!

Mikado is the name of a popular French game of sticks. This version of the Japanese snack Pocky is coated in French milk chocolate making it an exclusive take on the snack. Enjoyed by both grown ups and kids, it is best enjoyed on its own or with a cup of milk, tea, or coffee.

Monaco Belin

 This is the original Belin biscuit made with French Emmental cheese. 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.

Crêpes dentelles Gavottes

Initially an overcooking mistake of a crêpe in the French region of Brittany, turned into one of the most iconic French biscuits. These fragile biscuits are usually served with tea or coffee, can be eaten either at breakfast or for the goûter (around 4pm). In France they are also sometimes used as an ice cream dipped topping. The Brittany flour used in their making makes them pair well with calvados, cider, or apple juice.

Spéculoos Café Henri

Speculoos are a special kind of biscuits made from caramelized sugar and cinnamon popular throughout northern France and beyond where they are often served in the various French cafés. They also make wonderful ingredients for cakes such as crumbles and cheesecakes or as a topping for ice-cream. They are best enjoyed during the breakfast, goûter (4pm) or at tea-time together with a glass of milk, tea, coffee, or chicory as traditionally served in the north.

Madeleine fourrée framboise, Bonne Maman

Madeleine are typical French butter cakes that exists in several versions. Here we have a Madeleine made with a semi-liquid raspberry heart filling. It can be eaten at breakfast or for the goûter (around 4pm) and would be best served with milk, coffee, or tea. The raspberry taste on the palate makes a great pairing with stronger flavours such as chocolate.

Malabar candy

Malabar are an iconic chewing gum in France that originally came tutti frutti flavoured but nowadays come in a variety of flavours. Each Malabar packaging comes with a washable tattoo that is quite trendy with French kids as the Malabar tattoos can be collected. They can be enjoyed at any time during the day.

Caramel à la fleur de sel sel de guérande Elodie

Caramel au beurre salé is a unique take on the toffee candy by French candy makers by adding the country’s iconic Guérande sea-salt butter and making it a soft caramel candy. Nowadays it is a popular artisan traditional candy that can be bought throughout France. It can be enjoyed on its own at the goûter (around 4pm) or served with a glass of cold or hot milk.

Galettes bretonnes, patrimoine gourmand

Galettes bretonnes are a quintessential delicacy originating from the Brittany region of France, renowned for its rich culinary heritage. These crispy, buttery delights encapsulate the essence of Brittany’s culinary prowess, much like its famed salted butter and delectable apples. Enjoy them alongside a fine Breton cider or a sip of the region’s prized apple brandy, known as lambig, for a delightful goûter (snack time around 4pm) or as a traditional “trou breton” to cleanse the palate after a hearty meal.

Sablés normands, patrimoine gourmand

Sablé is a type of buttery biscuit popular throughout France and more so in the region of Normandy in northern France. Pair it with a calvados (apple brandy) or a fresh cider for a fancy goûter (around 4pm) or a “trou normand”. (After any meal.)

Feuilleté doré Lu

This aerated buttery crispy puff pastry is sprinkled with a light amount of sugar on top after its baking, giving it its distinct shine. It is best enjoyed with fresh fruits (apples or cherries for instance) or with a cup of tea, coffee, or milk at the breakfast or at the goûter (around 4pm).

Nougat voatsiperifery pepper and passion fruit, Paris

Nougat is a soft French confectionary of honey and nuts typically made in the town of Montélimar in southern France. This month, we have a special version produced with some peppered passion fruit puree to give a more complex taste. 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.