French Market News- Gardens Winter Market-Frozen Baguettes & croissants-Raclette parties-Suzanne’s Recipe 2015-29 Coq au Vin de Bourgogne-gluten free

Dear French Market Shoppers,

After writing about Bistronomie last week I received some interesting feedback on several French chefs now resident in this part of the world who have passionately embraced this style of food. My favourites are Frank at the Foodbarn and Laurent at Bistrot Bizerca. Their food is always outstanding and on a par with Michelin restaurants but the atmosphere is more relaxed and you always feel welcome.

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In a different style, the food that is produced at our Patisserie de Paris in Johannesburg is made with equal passion which is earning it a reputation as the place to go for breakfast. The latest special that Paul has created is a really decadent “pain perdu” (French toast) with mixed red berry compote and lemon mascarpone cheese drizzled with maple syrup.

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For those of you who want to stay snuggled up in bed on a chilly winter’s morning, both Paul in JNB and myself in CPT, are now selling frozen croissants and baguettes which are cooked straight from the freezer. These are also ideal if you are going away for a weekend but need to take your fix of real croissants and coffee with you. I cannot believe how successful these lines have been, people are becoming real addicts. If you serve the croissants with our range of mini French jams and some of our delicious gooey brie everyone will be happy.

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With the icy weather continuing across the country, another product that is rolling out the door is Raclette for “Raclette” parties. This semi firm cheese is designed to be melted in front of a fire or, more frequently nowadays, melted in little mini frying pans and poured over baby potatoes, served alongside cornichons and other tasty treats. Raclette parties are a great way to entertain informally and are very popular in France in the skiing regions.

Gallic Rooster-pride of FranceIn this chilly winter weather I continued to look for ideas for heart-warming, gluten free dishes and my thoughts moved in the direction of one of the most famous, traditional dishes of France, a Coq au Vin. According to some legends, the origins of this wonderfully tasty dish may lie in Roman times when a local Gallic chief sent a cockerel across to the Roman army camp and the Romans cooked it in wine (a luxury at that time) and invited the chief to share it with them. Le Coq Gaulois, (Gallic Rooster) is an unofficial symbol of France and is proudly displayed by the French, especially on their national sporting colours.

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A key element of this dish is the marinating of the cock/chicken for at least 12 hours prior to cooking. Secondly once it has been cooked, allowing the dish to stand for several hours before eating, increases the flavour. There are many variations; the usual ingredients are chicken cooked in red burgundy wine with lardons (thick bacon slices), onions, carrots, mushrooms, herbs and spices. I bought my lardons from Raiths here at the Gardens Shopping Centre. Other regional variations are a Coq au vin Jaune (sweet white wine from the Jura), Coq au vin Riesling from Alsace, Coq Purpre (Purple) with Beaujolais wine. I did the traditional recipe with red wine from Burgundy (Pinot Noir). Therefore the perfect pairing is “La Vignee” Pinot Noir or a Gevrey Chambertin made by Bouchard Pere et Fils.

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This weekend is a sidewalk “Winter’s Market” at the Gardens Shopping Centre. There are tables outside the shops offering interesting bargains. I see there is a new Chocolate shop opening opposite me tomorrow – Chocolates by Tomes – I reckon my daughter will become a regular client as she is a chocaholic.

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I hope you stay warm this weekend and enjoy yourselves. See you again soon at the French Market shop.

Regards

 

Suzanne

23July 2014 French Market News-Bistronomie-Camembert de Normandie-Fresh summer truffles- Burrata with white truffle-Suzanne’s Recipe 2015-28 Escalope de Poulet farcie au Comté et jambon-gluten free

Dear French Market Shoppers,

There is a new movement afoot in the Paris food scene described as “Bistronomie” which is a combination of top chefs offering great food in simpler Bistro style restaurant. Some chefs are moving away from the frantic pressure of Michelin stars and are focussing on producing good food with high quality ingredients in a simpler, relaxed environment. Whilst this may be claimed to be Parisian, I like to think that this style of food is in fact already well known in the country regions of France. I know a little restaurant, down the road from my cottage in Charente, where the owner is also the chef. The décor is really old fashioned and simple but the food is out of this world and would easily rank in a 5 star category here in S Africa.

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Many of my clients are returning from their summer holidays in France and come and share their wonderful food experiences with me. They recount stories of market stalls full of fresh vegetables, bunches of radishes, bright red tomatoes, dark purple aubergines, crisp green lettuces, yellow flowers of courgettes and many more delights. They describe the taste of these vegetables which have been grown by the local farmers and delivered straight to the markets without refrigeration. The quality of the produce is key to creating simple but flavoursome dishes. When you are travelling through France ask the locals for their recommendations for local bistros. It is surprisingly still affordable even in our currency.

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The fresh black Italian Summer truffles are currently in season and we can get them in on a weekly basis over the next few weeks. These are far more delicate in flavour than the winter truffles but still make delicious dishes. Minimum order is 100g by Thursdays and we get them in the following week. I once had one from Perigord cooked by Thierry Verrat, the chef at La Ribaudiere, a Michelin starred restaurant near the town of Cognac. He took a small truffle, wrapped it in a type of thin ham, encased this with pastry and served it baked with a port jus. It was quite unforgettably stunning (fortunately I was not paying the bill).

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At the French Market we try to bring you a reminder of summer in France and the French street markets with our range of cheeses and pates. Our Camembert de Normandie has a most distinctive taste and is lovely and creamy in the centre. You can eat it on some crusty French bread and wash it down with a glass of the local Normandie cidre that we have in our Cape Town shop. With the freezing gales this week many clients are also buying Raclette and Reblochon which can be toasted in front of the fire or cooked in the oven.

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I am receiving a small stock of the fresh Burrata with white truffle cream tomorrow. Let me know if you wish me to order one for you.

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This week I continued with my search for gluten free recipes that are full of flavour, light on the hips and easy to make. As a child I can remember my mother making beautiful layered rolls of different meat escalopes and cheese. Once these meat envelopes were cooked, we sliced into them and the gooey cheese would run out.

IMG_9949 (400x342)In my (daughter’s) recipe this week we have used the simplest ingredients of free range chicken, country ham and mixed this with the divine alpine Comte cheese from the Jura and some white truffle mustard. The different layers of flavours from the chicken, ham and Comte combine to make a delicious light mid-week meal or can be served cold as part of a weekend brunch. I recommend serving this lovely stuffed chicken escalope with the delicate Triennes Rosé wine from the Vars region in Provence

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I hope that you enjoy your weekend and look forward to seeing you again soon at the French Market shop.

Regards

 

Suzanne

17July15 French Market News-Kathrada’s Legion dHonneur Award-Sunday Times articl-Buffet Campagnarde-Suzanne’s Recipe 2015-27 Gratin de Chou-Fleur et Comte (Gluten Free)

Dear French Market shoppers,

This week we are halfway through the Tour de France and proudly watching the progress of our MTN-Qhubeka Team. Looks like they have a gruelling time ahead as they cycle through the Pyrenees. If you happen to be visiting Paris to watch the Team arrive at the Finish you may be interested in a new mobile app launched by the Parisian Chamber of Commerce called “Yes I speak Touriste” it helps you to find areas of the city where they speak your own language.

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Tuesday’s celebrations of Bastille Day at the French Residence in Pretoria had a poignant moment when Ambassador Elisabeth Barbier bestowed upon Mr Ahmed Kathrada the medal of Knight of the Legion d’Honneur in recognition of his life-long struggle for Justice and Freedom. In his moving acceptance speech Mr Kathrada solemnly remembered some of his fallen fellow Freedom Fighters who deserved to share this great honour. Listening to his speech were a host of Ambassadors and dignitaries including former President Mothlante. IMG_20150714_133250 IMG_20150714_134431 (304x400)You can see full details on the French Embassy website at http://www.ambafrance-rsa.org/Ahmed-Kathrada-receives-Knighthood-in-Legion-d-Honneur.

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I had great difficulty finding parking for my tiny rental car in-between all the Dip Corps limousines, at least I did not have to worry about someone breaking into the car as the roads were full of security. I was most privileged to have been invited to this illustrious luncheon event and met up with several members of the French Trade delegation and other business connections. I cast a proprietary eye across the tables laden with delicious French cheeses which I had flown up for the Embassy and was delighted to see all the VIPS enjoying the cheese. I managed to fly back to Cape Town just in time to attend the French Consul’s cocktail as well and met up with several clients and old friends. The Consul joked with me that it was just as well there was not a 3rd party in Durban or I might find it a challenge to attend all 3 events in one day.

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I really enjoyed my visit this week to our French Market shop in Blairgowrie, Johannesburg and love the buzz around this dynamic city. The Patisserie de Paris clients are getting to know all the cheeses and pates that we supply and coming back for more. The French Market is steadily getting known up in Gauteng particularly since the amazing article on our new shop which was published in the Food section of the Sunday Times last weekend.

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We are getting calls from caterers and event managers for quotes for wedding and parties. Do remember that we can always supply a quote for you for any occasion. Just contact Paul or myself. Because of the connection to Patisserie de Paris we can supply a real French Buffet Campagnarde (Country Buffet) for private or business functions as we can offer French pates, terrines, French cheeses, quiches, baguettes and delicious macaroons to round off the meal. We can also deliver French wines and champagnes from our Cape Town shop to accompany the meal. Click here for the wines and spirits price list.

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Gratin de Chou-fleur et Cantal sans glutenWith our extreme cold weather I am longing for hearty, filling dishes but I don’t want to pile on the kilos as I know it takes forever to shed them in summer time. I noticed that many of my clients are looking for gluten free recipes so for this week’s recipe I have come up with a delicious Cauliflower bake made with Cantal cheese and no flour. This is a really easy recipe, the Cantal cheese, one of the most ancient of French cheeses, has the most delicious flavour particularly when it is toasted on top of the bake. I recommend serving this lovely dish with a wooded Chardonnay from Burgundy. Click here to view the recipe on my website

We wish all our Muslim clients a joyous Eid ul Fitr.

I hope that you have a great weekend and look forward to seeing you again soon at the French Market shop.

Regards

Suzanne

Newsletter 9July-Bastille Day parties-Burgundy & Champagne UNESCO recognition-Fresh Summer truffles-Suzanne’s Recipe 2015-26 Glace à la Crème de Marron

Dear French Market Shoppers,

So much is happening this summer’s weekend in Europe – Wimbledon semis are looking seriously exciting with Roger versus Andy; the Tour de France is in full swing and there is cricket, rugby and golf too; so I expect you will settle down in front of your tv and invite all your friends around to enjoy these activities with you. There is nothing better than watching the cyclists race through the beautiful French countryside whilst you munch on crusty baguettes, French cheeses and drink French wine, it brings a real French atmosphere into your home. You can imagine yourself sitting on the roadside in some tiny French country village whilst you cheer on the cyclists as they race past you. For those of you watching Wimbledon then bring out the strawberries and cream and enjoy them with a bottle of French champagne.

Did you hear that UNESCO has recognised both Champagne and Burgundy in their Heritage lists this week. The Champagne site was recognised as a clear testimony to the development of a very specialised artisan activity that has become an agro-industrial enterprise and the Burgundy site was recognised as an outstanding example of grape cultivation and wine production developed since the High Middle Ages. This is a wonderful start to the celebrations this week to mark the French National Day, Bastille Day, on the 14th July. To recognise these incredible distinctions we are offering a 10% discount on any purchase of two 750ml bottles or more, of Burgundy wine or Champagne in our shop at the Gardens centre in Cape Town. This special offer will run until the end of the month of July and is subject to availability. You can also order by email from me and I will book stock for you.

If you are not watching the sport I suggest you throw a Bastille party this weekend and get your friends to wear berets and dress up in the French national colours blue, white and red, serve them delicious French food and wines  and party the night away. I shall be in Pretoria on the 14th for the official National Day celebration at the French Embassy as the French Market has again been honoured to supply French cheese for this event.

If you are living in Johannesburg, do come through to Patisserie de Paris to celebrate their 2nd birthday and listen to some live Jazz on this Saturday morning between 10 and 12.  To celebrate Patisserie de Paris is offering a Special of 2 baguettes for the price of 1 on Saturday and Sunday. Their baguettes were rated the best in Johannesburg by food 24.com – Africa’s largest food website. I shall be at the Johannesburg shop this weekend and am available to advise you on putting together cheese platters or just to have a good chat about our products.

This weekend we have replenished all our cheese stocks and stocks of traditional Rillettes du Mans– (shredded pork meat) if you have not tasted it, then you must come in and try some, served on crusty bread, there is nothing to beat the taste. We have also stocked up again on saucisson sec, I have never seen them move so fast as they did the last 2 weeks. Raclette is another big winner – as soon as the temperature drops clients organise Raclette parties and come in for huge chunks to melt over a fire.

I still have a small stock left of Burrata with white truffle sauce, this is the fresh mozzarella balls filled with truffle flavoured cream.

 I have been advised that we will have access in the next couple of weeks, to the new crop of fresh black summer truffles, Tuber aestivum, from Umbria. The pungent flavour of the black truffle is far more subdued than the winter variety but the summer variety has sweetness that some have described as “chocolaty”. The price is R525 per 100g. each truffle weighs about 40g. Truffles have to be ordered in advance. For clients in Johannesburg there will be an additional R75 charge per order to cover transport costs from Cape Town.

IMG_9909 (400x311)With the celebration of the French National Day “Bastille Day” around the corner, I reflected on some of the traditional French food products, apart from cheese, which have evolved over centuries. One of them that I am often asked to explain to my South African clients is Crème de Marron. The Marronier (chestnut tree) has flourished in France for centuries and the chestnut provides highly nutritious food in the form of flour for bread, sweetened pastes (Crème) for deserts and unsweetened purees for a variety of dishes. The nut has a unique subtle flavour. In a typical French winter street scene you will often see passers-by eating hot chestnuts that have been toasted over braziers. In this week’s recipe I have made an easy vanilla ice cream with Crème de Marron which gives a marble effect to the ice cream. I recommend serving this ice cream with a glass of brut sparkling Chenin wine from Vouvray in the Loire region. Click here to view the Recipe on my recipe pages.

I wish you Bonne Fete de la Bastille,

Regards

Suzanne

French Market News-July 4th Independence Day-Durban July- Saucisson sec–25% off Reblochon& Brie de Meaux-Recipe 25-2015 Gateau au Chocolat

Dear French Market Shoppers,

Our best wishes to all our American clients who are celebrating their Independence day on Saturday 4th July. For our S African clients who will be travelling to Durban for the famous Durban July horse race, do note that the theme this year is the Captain’s Table so we expect to see lots of nautical themed dresses this weekend. For those of you who are staying put, I recommend that you invite your friends around and share a wonderful platter of our French cheeses, pates and Baguettes while you watch the race on TV in the comfort of your own homes.

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Whilst the news this week is fairly Greek to me, such as the question that is apparently facing the Greek voters on Sunday, one thing that is clear is the popularity of the Saucisson Sec that we brought in last weekend. It sold out straight away and I have received new stock this afternoon. Please contact me if you would like to reserve one.

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Other top favourites are the frozen croissants, one client was almost in tears when she found the stocks were low at the start of the week, but these stocks have been replenished and we have plenty for this weekend. I enjoy the croissants so much that they are now part of my Sunday morning breakfast ritual.

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In Johannesburg, Patisserie de Paris, apart from their delicious sour dough baguettes, also have created some new macaron flavours of lavender and lemon. Do note that the next live music entertainment will take place on Saturday 10th July to celebrate the French National “Bastille” Day.

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In Cape Town we have received 2 new wines, Les Meysonniers 2011 is a shiraz wine from Crozes-Hermitage, in the northern Rhone Valley, produced by Chapoutier who own the largest area of vineyards in this region. The vines are at least 25 years old.

The Chateau Croix Figeac 2011 is a St Emilion Grand Cru in the Bordeaux region. This blackberry fruit filled wine is now arriving at the right tannin balance 4 years after production.

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On special this week is the flavoursome raw milk Reblochon from the high alps of the Savoie and the delicious Brie de Meaux, for this week we will offer 25% off current stocks.

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IMG_9908 (400x332)Whilst I love cooking and playing with different recipes, a professional chef is continually working at creating new flavours, taste sensations and textures. I had to make desert for my Gourmet lunch this weekend and my daughter gave me a recipe for this chocolate cake that she had often made. I approached the cooking of the recipe with some trepidation but in fact all I had to do was follow her simple instructions and it worked out beautifully. The cake gets flattened a bit after cooking which gives it an incredibly dense, nutty, chocolaty centre. It tasted absolutely amazing and was probably the best cake that I have ever made. It can be served on its own or for real decadence can be served with a dollop of thick cream. It can pair well with a sweet desert wine, a port or a sparkling wine such as a refreshing Prosecco or delicate Cremant de Bourgogne, a frothy light wine from Burgundy. Click here to see the recipe 25-2015 Gateau au Chocolat et Amandes on my website

I wish you lots of luck at the Races and hope to see you again soon at the shop.

Regards

 

Suzanne

Newsletter- Winter Solstice-Brie de Meaux on special-Saucisson Sec-Recipe 24 2015 Casserole Campagnarde

Dear French Market Shoppers,

Despite the freezing weather and fierce storms, this week started well as we have just moved past the Winter solstice. This is always a moment to celebrate for me as it means summer is finally on its way and we can start looking forward to warmer weather and shorter nights. Unfortunately there is a long way still to go and whilst we Capetonions are dying of cold in tonight’s temperature of 7 degrees, in J’burg I Hear its going down to 5 degrees.

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With this cold weather we thought it would be a good idea to suggest trying out indoor “lounge or bedroom” picnics, this novel idea must have started in J’Burg which is a much more inventive city than Cape Town. You just spread a rug in front of your fireplace or heater, scatter some cushions on top, lay out a platter of French cheese, pates, crusty artisanal baguettes and pour out the wine for your nearest and dearest, just as if you were sitting in a country field in the heart of France basking in the summer sun – lots of fun.

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To encourage you to have a picnic we are offering a special promotion of 20% off our decadent Brie de Meaux made by Donge This beautiful, unpasteurised cheese, was a favourite of the great French kings and is now widely appreciated across the globe. We have Bries from Meaux at different stages of ripeness, the younger ones have a very white crust with a slight mushroom aroma. The texture is still a little firm in the centre and the taste fills your mouth but is not too strong. Our more mature Brie de Meaux develops reddish spots on the crust which gradually darkens and the centre is completely soft. The aroma is more pungent and the cheese has a wonderful intense flavour. I recommend that you come in and taste it.

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We have received a new stock of Saucisson Sec. These small, knobbly shaped French salamis are great for picnics as well. You slice them very thinly and enjoy the taste of the meat which has been cured with black peppers and other spices. We have some which have hazelnut filling and others with herbes de Provence. (R139 each)

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Apart from Brie de Meaux and the Saucisson Sec we have lots of wonderful tasty cheese and several French pates and Terrines. Do come and explore them.

Our J’burg clients can come and relax out in the winter sunshine at Patisserie de Paris this Saturday. While you climb into a superb breakfast accompanied by renowned Illy coffee you can listen to some great classic Jazz which will be playing from 10 – 12.

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Now that we are in the middle of winter with cold, rainy days my heart yearns for bowls of steaming country stews because it fills me up and warms me right through to my toes. In France a simple country style dish is often referred to as Campagnarde, as in a dish that emanates from the heart of the countryside with loads of flavour but no fuss or decoration.

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Casserole campagnarde 021 (400x285)Casserole campagnarde, the recipe I cooked this week is made with Flageolets verts, French green kidney beans which are full of fibre and protein, cooked in a delicious tomato, onion, herby sauce and topped with some yummy herb sausages (Bratwurst) from my local Gardens Centre butcher (Raiths, they are the best in Cape Town). I could visualise in my mind cooking my recipe this week over an open fire, in the middle of the French countryside with some good friends, eating this casserole accompanied by lots of crusty bread and pitchers of fruity red wine, however I chickened out of the outdoor cooking, but I reckon there are lots of hardy S Africans who would enjoy cooking this in a potjie over a braai. The wine I would recommend to serve with this is a Chateau St Cosme Cotes du Rhone Rouge, a tasty shiraz from the southern Rhone Valley. Click here to view the recipe on my website.

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I hope you stay warm this weekend, snuggle up and enjoy your picnics.

Regards

 

Suzanne

French Market Newsletter- Fathers Day Treats- French Blue cheese tasting-Recipe 23 2015 Galettes des Petites Pousses “Little Thumbies”

Dear French Market Shoppers,

This Sunday in South Africa we celebrate Fathers Day and make a fuss of those wonderful guys who make life so special for their children. In my work over the last 10 years my clients have shared their stories with me in the cycle of their family life. I hear about these fathers’ experiences at different stages of their roles, usually at weekends when they give Mums a break and come to buy some cheese. One Dad said last week, while he was desperately trying to keep a young child under control, that he had to give his wife a break by taking the child out or she would have gone nuts.

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I have watched as the Dads proudly push their new born babies in prams, then the toddlers arrive full of energy running all over the show, next is the Saturday sports day role with their children kitted out in school colours and tales of endeavours of teams, then comes the complex role of handling their teenagers’ nightmarish emotional mood swings, followed by the stress of getting their children through Matric exams. I hear about the children developing their knowledge at University then moving off from the family nest to work often overseas. Finally Dads tell me about their children’s weddings and the cycle starts all over again with their son’s now as proud Dads coming to the shop. They deserve a really big thank you for all their input in their family life and this Sunday is the opportunity to do that with a special treat.

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I have already have had several families come in to the French Market shop to buy treats for their Dads this week because their Dads love cheese. They buy some of their favourites, often Blue cheese or some strong flavoured cheese. There are also lots of different ideas for treats for them such as a jars of French pate, a favourite mustard or a special bottle of French wine so pop in and see me to find something to spoil the special Dad in your family.

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We are offering a tasting of our wonderful French blue cheeses this weekend to give our clients the opportunity to explore the different tastes and textures. Each one has a depth of taste which is quite unique and has made them famous across the world. Bleu d’Auvergne is soft and creamy with a gentle flavour. It is made from pasteurised cow’s milk in the Auvergne region in the heart of France where cheese has been produced in the same traditional manner for several thousand years.

Fourme d’Ambert is a cylindrical shape and has a firmer texture and subtle flavours completely different from the Bleu. It is made with unpasteurised cow’s milk and comes from the town of Ambert. A Fourme is the name of the wooden bucket in which the cheese was originally made.

Finally the king of Blue cheeses, Roquefort, stands head and shoulders above all other blue cheeses due to the intensity and uniqueness of its flavour. A genuine Roquefort comes from the town of that name, deep in the hot southern part of France. I have seen the town balanced on the edge of a rocky hillside (hence the town’s name of fortified rock) In this terrain the Lacaune sheep thrive and the milk they produce gives a special salty taste to the cheese. The spores in the caves above Roquefort town, where the cheese is aged, produce a remarkable blue mould which give this cheese its unmistakeable taste.

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I enjoy eating blue cheese with a crusty walnut and raisin loaf and recommend a robust red wine to pair with the Bleu d’Auvergne and Fourme d’Ambert such as the St Cosme Rouge, a Shiraz from the Rhone. A Roquefort also pairs very well with a full bodied, chilled sweet wine such as the Petit Guiraud, a Sauternes from the Bordeaux region.

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Apart from these stunning blue cheeses we also offer a selection of over 20 great French cheeses, some wonderful fresh pates made in France, many different flavours of Dijon mustards and ingredients to make a special meal for the family.

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IMG_9843My recipe this week is little handmade butter biscuits which I thought would be fun for children to make something for their Dad. I called them “Little thumbies “ because all the children have to do after you have made the dough, is to roll it in little balls then flatten it with a thumb print which you fill with a bit of jam. They taste good too and can be eaten with a cup of coffee, or a glass of Chateau Marguet Grand Cru Rose Champagne, at any time of day.

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To all the Dads, I wish you a happy Father’s Day and hope that you enjoy your special day, have a great weekend.

Regards

 

Suzanne

French Market News- Youth Day long weekend- Cantal vieux-Pates from France-Recipe 22 2015 Tarte au Betterave et Buche de Chevre

Dear French Market Shopper

Our next long weekend starts tomorrow and stretches to Tuesday the 16th when we celebrate Youth Day. As part of the Rotary International family I have been priviledged to work with our younger Rotaract and Interact Club members on several community projects and have always been impressed by their enthusiasm and hardwork when volunteering their time to help others in our community. They are a great example of our South African Youth and give us hope for our future.

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Please note that our shop will be open on the 16th from 9am to 2pm and that we are always open during power outages. We have received a new stock of the delicious Cantal Entre Deux, a 6 months matured, unpasteurised tangy and tasty cheese from the Auvergne. It has a buttery yellow colour and a dense, crumbly texture.

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With the freezing weather this week in Jo’burg we are offering a special 20% promotion on the Reblochon cheese, it is ideal for making Tartiflette, a potato bake recipe that I sent out last week. (You can view it on my website frenchmarket.co.za) This is a recipe from the Alps and is traditionally served to warm you up when you come in from the ski slopes. You can pop in to Patisserie de Paris and have a delicious breakfast or light lunch while shopping for your cheese.

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For those of you who are going away for the weekend I can suggest stocking up on some of our jars of French pates. One of my clients, who sails long distances, tells me they are ideal for a tasty snack as they can be stored at room temperature until needed. On his yacht they make their own bread and somewhere in the middle of an ocean they will open a jar of French pate and eat this on fresh crusty bread. We have lots of different flavours ranging from a traditional coarse country pork terrine to a smooth duck pate without pork.

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If you are entertaining at home and would like to offer your guests an interesting cheese platter to go with drinks or to serve after your meal I can recommend trying some lesser known and more flavoursome cheeses for a change. Try a combination of unpasteurised mountain cheeses such as the Reblochon, a dry crusted cheese with creamy centre and the Tomme a dry crusted firm cheese from Savoie; the Morbier a firm textured cheese with a fine layer vegetable ash in the centre and the Comte a dense textured cheese from the Jura. The pungent and creamy Epoisses washed in brandy from Burgundy is quite amazing in flavour this should be served with a spoon as it is very runny. We also have more than 30 cheeses to select from in our shops, plus many other foodie delights.

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I upgraded my cell phone a couple of days ago and went through the frustrating challenge of a sim card not working. I lost access to everything including online banking, this entailed visits to the cellphone company and banks. All of which takes time but at last the phone is working but in the process I have lost my contact numbers. If you have been trying to call or text me over the last 24 hours please try again. My email is always working if you have any questions on products or need some advice.

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IMG_9829 (400x299)One of my favourite cheeses to cook with is the Buche de Chevre – Goat’s cheese log. This tangy and firm textured goat’s cheese has a white edible crust and is shaped like a log. It acquires a lovely, toasty flavour when grilled. It can be used in many dishes, one of the easiest recipes that I like to make for a starter or as a light lunch is a puff pastry tart topped with thin sliced beetroot and chunks of Goat’s cheese. It is ideal if you wish to make a quick and tasty meal. Goat cheese production is prevalent in the Loire region where you can find Sancerre wines, this delicate Sauvignon Blanc wine pairs very well with the toasted goat’s cheese.

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I hope you have a restful weekend and look forward to seeing you in the French Market shop again soon.

Regards

 

Suzanne

 

french market newsletter Roland Garros -Recipe Tartiflette

Dear French Market Shopper

Whilst the world’s top tennis players slug it out at Roland Garros stadium, in the beautiful city of Paris, their efforts have been somewhat overshadowed by this week’s more scandalous events as the FIFA saga rolls on with RSA in the lime light. It would be interesting to see the ROI from the 1 million Rands (oops no sorry I misheard) Dollars, that was used for development of football as was explained on the news. I am looking forward with more pleasure to the upcoming Jokovic / Murray semi final match than hearing the full exposure of FIFA’s sordid misdeeds.

If you are entertaining friends to watch (on TV) the Tennis at Roland Garros then I can recommend that you offer them a platter of French cheese and pates with crusty baguettes to give your guests some real atmosphere. You could also offer them the same food if you are following the FIFA saga as we hear that some of the ZA investment boodle was handed over in a French hotel.

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Patisserie de Paris news this week is that Paul has developed a frozen range of butter croissants, chocolate croissants and pain au choclat to suit all of you who wish to cook your own at home. There is nothing better than the smell of home baked croissants. We also have a stock of the mini jams from France with apricot, black cherry, raspberry and strawberry flavours to accompany the croissants. Paul says do remember to bring along your cooler bags to keep them frozen on the way home. Paul has extended his new range of the perfect French macaron and is now enticing you with Vanilla, Chocolate, Raspberry, Pistachio, Amarula, Rose/Litchi and White chocolate flavours with a promise of more to follow soon.

New in Cape Town this week is the Chateau de Guerry 2009, this is the oldest estate in the Cotes du Bourg region of Bordeaux and is the site of ancient Roman wine making. This wine is a blend of 50% Merlot, 20% Malbec, 15% Cabernet Sauvignon, 15% Cabernet Franc. The wine had been aged for 9 months which gives it a round and supple feel with a raspberry finish. We have also received a new stock of Crème de Cassis and Poire William.

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For those of you who have visited the French Market shops you will have seen that we have on offer about 30 French cheeses for you and several delicious French pates, Rillettes du Mans is a traditional dish of shredded pork meat which you spread on a baguette. We love you to come in and taste our different cheeses and pates so that you can find your favourites. We also offer a range of dry goods such as fragrant Herbes de Provence and tangy Dijon mustards which add a touch of French flair to your food. You can find details of what is in stock on our price lists at  http://frenchmarket.co.za/price-list/

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One French cheese that is very popular in this cold winter weather is Reblochon. These small cheeses are made with unpasteurised milk from cows that graze in the Alpine pastures. These rich pastures are covered in snow in winter time and are coverd with tiny flowers and herbs in summer, this gives a great taste and quality to the milk. The cheeses have a disctbctive red stamp on them to guarantee their origin. The Reblochon’s outside crust is dry and the inside is smooth and creamy with a small of barnyards.

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tartiflette pain au choc 015 (400x291)Now that we are in the grip of winter, I think longingly of the delicious cheese dishes which are so typical of the ski resorts in Savoie, in the French Alps. The melting cheese in fondues, Raclette melted in front of log fires and the flavoursome potato bake Tartiflette, are some of the most famous. I have a good stock of Reblochon de Savoie, the essential ingredient for a Tartiflette, so I decided to make one for this week’s recipe. This traditional dish is a creamy potato bake made with lardons (strong flavoured chunks of bacon) onions, cream and wine, then a whole Reblochon is sliced in half and placed on top of the potato bake. I used the light cream (Crème legere) from Normandie instead of the full fat cream as the dish is rich. You cook it in the oven until the cheese has melted completely over the potatoes and has turned a dark golden colour. My daughter and I ate this creamy, tasty dish in front of a blazing log fire and accompanied it with a Hugel Riesling from Alsace as this wine has plenty of flavour to balance the strong cheesy taste. See the full recipe  on http://frenchmarket.co.za/french-recipes/suzannes-weekly-recipes-for-2015/suzannes-recipe-21-2015-tartiflette-de-savoie/

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We wish you a good weekend and hope you enjoy the tennis. We all look forward to seeing you in our French Market shop again soon.

Regards

 

Suzanne

French Market News- Creamy cheese on special promotion-Mini jams-Black truffles-Raclette-Recipe 20 2015 Salade de Poulet a la Mayonnaise Truffe Noir

Dear French Market Shopper,
To celebrate the opening of our new Johannesburg shop at Patisserie de Paris, 9 Mackay Avenue, Blairgowrie, I am offering a special discount of 20% on some of my soft creamy cheeses, in order that my new clients (and also my regular ones in both shops) can get to know and enjoy some of our wonderful French cheeses. The discount will run for a week and applies to:
• The gentle and creamy Brie Maubert, a pasteurised Brie which has a mild slightly salty taste.
• The Donge Brie de Meaux, a gold medal winning unpasteurised cheese which is also creamy but with a more pronounced and distinctive flavour
• The creamy and slightly pungent Camembert from Normandie which has a completely different taste to Brie as it comes from a different region
• The Epoisses from Burgundy, a runny and highly aromatic cheese which has been washed in brandy giving it a distinctively strong aroma. The taste is not as strong as the smell.

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We have plenty of other cheese and pates in stock so do pop in and taste some of our delicious products or browse the shelves to see the French goodies we have brought in. Our latest product is the baby Bonne Maman jams, these dinky 30g pots (R9 each) are perfect for breakfast with some of our flaky croissants (either fresh from Patissere de Paris or frozen from Paris ) You can see price lists on my   website

This week in Cape Town we continue with cold and wet wintery days with everyone wrapped as if it was snowing outside, to a Cape Tonian anything below 20 degrees feels like its freezing. In Jo’burg the clear sunny days continue but the nights are really freezing. We are selling a lot of Raclette for melting in front of fires (when there is no power for cooking!) and Reblochon for Tartiflette, a traditional potato bake.

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The lastest FIFA scandal is drawing attention away from the Etolling issues and threatened electricity and water hikes, luckily you can forget all these issues by going along to Patisserie de Paris on this Saturday to enjoy a live jazz trio who play a great “gypsy” style jazz from 10 – 12.

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The beauty of these days in Cape Town is to go outdoors and enjoy the sunshine when it peeps through, my daughter tells me she will go foraging for mushrooms in the mountain this weekend – I hope she findssome as I love to cook our naturally sourced food.

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I recently had the pleasure to meet a dynamic young South African who is creating some wonderful products using the addictive flavour of Italian Black truffles and local naturally produced food products; She has created 3 different combinations with the Black truffles, a stunning Truffle honey using Cape wild flower honey, a Truffle salt using salt from the salt pans in the Kalahari desert and a delicious, creamy Truffle mayonnaise. Truffles have a highly pungent flavour therefore combining them with plain food allows the maximum enjoyment of the truffle taste. I used all three in the following recipes. First I roasted a chicken and basted it with the Truffle honey. I served this with plain fettucine tossed in Crème Legere (from Normandie) sprinkled with Truffle Salt.

shredded pork stew and chicken mayo 025 (400x382)For this week’s recipe I sliced the cold chicken and mixed this with the Truffle mayonnaise and served it on a bed of salad. It was delicious and so easy. The salad is ideal if you know that you have a power cut looming and need cold dishes that are interesting and have plenty of flavour. I suggest serving these dishes with an earthy wine to complement the truffle flavour such as the St Cosme Cotes-du-Rhone Rouge from the southern Rhone region.

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I hope you all have a great weekend and look forward to seeing you in our French Market shop again soon.

Regards

Suzanne