Cart is empty 
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.