Bonjour French Market Friends,
This week in France, the 112th event of the Tour de France is taking place. The first Tour took place in 1903 as a marketing strategy to promote the 
waning subscriptions to the newspaper l’Auto which was competing with a cycling magazine Le Velo. The first Tour circled the whole of France in 6 stages and covered 2428 kms. The idea worked as the French are enthusiastic cyclists and the subscription doubled. Marcel Garin, was the first winner, beating the rest of the riders by 3hours (Image courtesy Wikipedia). He was a part time chimney sweep who became a professional cyclist. He won many races and lived to the healthy age of 85 years. There were no support teams or back-ups, the cyclists carried their spare wheels with them and often raced day and night, stopping at local cafes and bars to eat and sleep. Bicycles weighed about 18kgs. Nowadays each cyclist has a massive back up team and superlight bicycles with multiple gears that help on the mountain assents. Currently the T
our is racing through the southern part of France, then on to the Alps where the cyclists are bound to eat lots of Comte Cheese from the Jura, to give them strength.
In Cape Town this week we celebrated the Fete de la Bastille with the French Consul in Cape Town, Madame Sophie Bel and members of the French and Capetonian community, including our Mayor Geordin Hill-Lewis. I had a brief chat with him and encouraged him to keep going in his work developing our city, I said there were thousands of small entrepreneurs like myself that have built our businesses up over many years and counted on him to keep our beautiful city working. He addressed the guests and highlighted the strengthening of relationships between Cape Town and France. We listened to Muzukidz.co.za play the two National Anthems. These young players are all from disadvantaged backgrounds and were taught for free, to play the violin by Maria Botha who fo
unded the NGO 10 years ago. Starting from a young age to master the violin, their musical ability is remarkable and has given them a purpose in life. Several of these youths have now won places in local orchestras.
We served large platters of our French cheese at this event and in Johannesburg as well. To say that our French cheese was appreciated is probably an understatement, no sooner were the platters set out, then the cheese literally flew off. It was great to see it being so enjoyed. Do remember if you are having a cocktail party or corporate event, we can always supply you with cheese and cold meat platters and wines as well. We can cater for any quantity, whether it is 6 guests or 100 guests, you can contact me for more details.
We are looking forward to the long weekend with the celebration of Nelson Mandela’s birthday tomorro
w. Many of you are helping give an hour of your time to community projects. Afterwards families and friends are getting together to enjoy this cold winter weekend. Our shop is open tomorrow on the Public holiday until 5pm. We have loads of French cheese in stock from soft and creamy Delice to smelly Epoisses, lots of different mountain cheeses including Raclette, Emmental, Comte, Gruyere and Tomme de Savoie that you can melt into fondues and Tartiflettes (potato bakes topped with cheese). There is a cheese to suit every palate.
In our 
French meat range, we have the delicious mousse de canard that we serve by the slice. There are jars of pork and duck meat terrines that you spread on freshly baked baguettes. In our seafood range we have tins of caviar, pink salmon
roe from the North Pacific. New product is Boutargue, dried and salted grey mullet roe from Portugal. Boutargue (Poutarge, Bottarga) has a history dating back to pre-Roman times. The salted roe is wrapped in wax to preserve it. Highly nutricious, and full of vitamins, this delicacy can be served thinly sliced, or grated and used as a seasoning.
In our dry goods range we have received a new stock of Truffle flavoured mustard from Maison Pebeyre and raspberry vinegar from Edmond Fallot. Black beluga lentils are also back in stock. In our fresh produce range Jerusalem artichokes are in season and we have a range of fresh fruit from local farms. Plus, fresh black winter truffles grown in S, Africa.
Amuse Bouche is the French name for a tasty nibble, literally something that entertains your mouth. For my recipe this week I decided on a winter warmer Amu
se Bouche that can be served as a nibble around the fire or as a starter course, this recipe is deep fried balls of Brie served with a tangy dip of Edmon Fallot’s traditional wholegrain mustard. The brie is coated with breadcrumbs and quickly deep fried in oil. It is crunchy on the outside and gooey on the inside. The gentle flavour of the Brie pairs well with the tangy taste of the mustard. I suggest pairing with a glass of Bollinger Cuvee Special.
I hope you enjoy your long weekend and celebrating Mandela Day tomorrow with your family and friends.
Regards
Suzanne and The French Market Team