chips

December 2023 Box

Sablé

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

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

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

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 chips brets

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

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

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).

Mikado

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.

Croquants

Croquants Best of Belin

French appétit advice: Best served during the apéro in France (from 6pm onward). Great on its own, this collection of different French snacks & crackers would suit most people. It also pairs well with a dry white wine, champagne, or cold sparkling water with a rind of lemon.

crepes

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.

Betises

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.

tableau-honneur

Tableau d’honneur choco-caramel Chabrior

French appétit advice: The “Tableau d’honneur” are the best ranked students each trimester in French primary schools. A stapple for breakfast and goûter (around 4pm) in France. This biscuit is topped with a toffee caramel filling encased in milk chocolate. Would pair best with a cold or warm glass of milk for the full experience.

Malabar

Malabar candy

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.

caramel

Caramel mou au beurre salé Patrimoine gourmand

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.

orangette

Orangette Black Chocolate & Orange Côte D’Or

French appétit advice: The “Tableau d’honneur” are the best ranked students each trimester in French primary schools. A stapple for breakfast and goûter (around 4pm) in France. This biscuit is topped with a toffee caramel filling encased in milk chocolate. Would pair best with a cold or warm glass of milk for the full experience.

petit-ecolier

Petit écolier Pocket LU

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.

organic bonbon

Organic Bonbon à l'anis de Flavigny

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.

carambar candy

Carambar candy Original

French appétit advice: The “Tableau d’honneur” are the best ranked students each trimester in French primary schools. A stapple for breakfast and goûter (around 4pm) in France. This biscuit is topped with a toffee caramel filling encased in milk chocolate. Would pair best with a cold or warm glass of milk for the full experience.

Comments are closed.