French appetit, Author at French appetit

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.

January 2024 Box

Apperitive Crêpes crème cheese shallots and chives Gavottes

French appétit advice: Crêpes come in many different shapes in France. Here we have aperitive crepes with a creme cheese, shallots and chives stuffing to give it a bit of a kick. These crisp crepes would be best enjoyed shared with friends during an apéro (from 6pm onward) and would pair well with a robust red wine such as a Côtes du Rhône or a Languedoc-Roussillon or sparkling water with a rind of lemon.

Crème de Marrons de l’Ardèche Clément Faugier

French appétit advice: Crème de marron, is a French recipe for a type of chestnut (marrons) spreadable popular throughout the country and especially on the colder months. It is made by crushing whole glazed marrons chestnuts with vanilla until smooth. L’Ardèche is a hilly forested southern French region popular for its nuts and especially marrons chestnuts.

Apple Puree 5 forest fruits Pom’Potes

French appétit advice: For this month, we’ll enjoy the red forest fruits, a puree of apples, strawberries, blueberries, raspberries and cherries. 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.

Sablés café Chabrior

French appétit advice: Sablé are kind of buttery biscuits popular in France with a crumbly consistency. These sablés are made with coffee giving the full latte experience of milk-coffee. They can be enjoyed by everyone at breakfast or for the goûter (around 4pm) with a glass of milk to round up its coffee and sugar bitter-sweetness.

Pancetta & Blue cheese chips Brets

French appétit advice: France throughout is famous for its blue cheeses, but did you know that their flavour was that of a specific kind of mushroom? This exclusive combination of French blue cheese and Italian Pancetta 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 with sweet wines such as a sauternes or even served with jams such as apricot jam.

Bonbon à la violette

French appétit advice: Violette are a type of scented purple flowers typical of France. This candy uses the essence of the flower to create a fragrant citrusy product with a consistent violette taste to refresh the mouth. They can be enjoyed at any time during the day.

Les lingots L’atelier

French appétit advice: Lingot is the French for ingot, normally used for metals, the word Lingot also refers in French to a certain shape of bite-sized candy. These lingots are made of French milk chocolate stuffed with almonds and dried blueberries. This new creation would go in pair with a cup of coffee or tea during the goûter (around 4pm) or during any tea time.

Mikado & Go!

French appétit advice: 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

French appétit advice: 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

French appétit advice: 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.

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.

Milk Chocolate Crêpe Whaou

French appétit advice: A French breakfast and goûter staple (around 4pm) made in the region of Brittany, western France, popular for its crepes. It goes well with a glass of cold or hot fresh milk that washes the milk chocolate 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.

Caramel à la fleure de sel sel de guérande Elodie

French appétit advice: 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.

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.

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 Beurre” 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.

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.

December 2023 Box

Sablés aux pommes pur beurre à la crème fraiche d’Isigny A.O.P

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. Isigny is a famous terroir in Normandy, famed for the quality of its milk and cream. Pair it with a calvados (apple brandy) or a fresh cider for a fancy goûter (around 4pm) or a “trou normand”. (After any meal.)

Brownie à la Française chocolat blanc St Michel

French appétit advice: This Brownie à la française, is the in between a brownie and a pie. The bottom is white chocolate brownie, while the top is a white chocolate ganache. This is quite the hearty brownie and would be best enjoyed with a cup of tea, coffee, or milk to wash it down.

Apple Puree Pomme Brugnon Pom’Potes

French appétit advice: Brugnon is a type of peaches typical from France that are available throughout summer and autumn. This Pom Pote version is seasonal. 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 savoury biscuits.

Palmier aux pépites de framboise Michel et Augustin

French appétit advice: Palmier are a typical French biscuit shaped in the form of a palm leaf. Here however we have it in the “allongé” or long form. This buttery pastry is enjoyed both salty and sweet. Here we have it with candied raspberries and cane sugar just in the right proportion without being too sweet. This goûter classic (around 4pm), is best enjoyed with a cup of coffee, tea or milk.

Mustard & Honey chips Brets

French appétit advice: The Mustard and Honey combination is typical of French rotis (roasted meats in savoury sauce). It is known to concentrate the umami flavour of the ingredients they are spread onto, and those chips are not exception. It is perfect on its own and are best shared with friend at the apéro (from 6pm onward). It would pair well with sweet wines such as a sauternes.

French cream chips Vico

French appétit advice: Cream is one of France’s great culinary assets and a key to its gastronomy with almost as many creams as there are cheeses. Those chips weld a point of fresh cream into the chip’s recipe to make it a bit rounder on the palate. They can be consumed on their own or would pair wonderfully with a round red wine such as a Bourgogne.

Feuilleté doré Lu

French appétit advice: 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).