Bonjour French Market Friends,
The City of Paris is in full swing preparing for the Summer Olympic Games, 
which are being hosted at various venues around the city in July. The next major step is the lighting of the Olympic flame and relaying of the Olympic torch, from the ruins of Hera’s Temple in Olympia, Greece on 16th April, to the coast, where it will be transported to the French Coast. The torch will then progress on a long journey until it reaches the Tuileries Gardens in the heart of Paris, where it will be on display throughout the event.
Back home, post Easter weekend, we are now heading into to Autumn. The air is cooling down and the rain is falling more frequently. This change in season is so exciting as it heralds the arrival of fresh porcinis from the pine forests in the Eastern Cape. We received our first batch this week and they are flying out the door.
Also arriving this week is a new stock of Reblochon from the Savoie, Epoisses from Burgundy, Comte from the Jura, Brie from Meaux, mature Appenzeller and Tete de Moine from Switzerland, plus plenty more delicious cheeses.
New stock of duck fat has arrived from St 
Orens in France. The reason why French duck fat makes such great crisp brown roast potatoes is because the fat is from specific duck breeds in France, which carry a lot of fat to insulate themselves in their natural environment of chilly lakes and woods.
In our fresh patisserie range this week, we are 
delighted our French baker is back in production after renovating their kitchen. We were getting chocolate withdrawal symptoms for the couple of weeks while he renovated. We now have chocolate hazelnut and dark chocolate Megeve gateaux, Pralines, Paris Brest, Opera cakes, eclairs, and macarons to tempt you.
For my recipe this week I decided to share a recipe which combines the earthy flavour of the porcini mushrooms with a slow cooked meat and bacon pasta dish. It is
easy to make and ideal for a cooler autumn meal. You need a strong flavoured Burgundian Pinot Noir to pair with the earthy flavours of this dish. See recipe below. I suggest serving with an intensely flavoured Burgundian Pinot Noir Santenay Maladiere Premier Cru 2018 from Domaine Prieure Brunet available at our shop.
I hope that you enjoy the predicted cooler and slightly wet weekend, sharing some warm meals in front of a glowing wood fire.
Regards,
Suzanne and The French Market Team