Bonjour French Market Friends,
Happy Valentine’s Day, if you are still trying to compose a little love letter to accompany the gift that you 
are giving your Beloved, here are some ideas. The earliest recognised Valentine’s love letter, a Rondeau, was penned by Charles, Duke of Orleans, a renowned poet, to his wife during his captivity in the Tower of London following the battle of Agincourt in 1415. It starts as follows:
“Je suis desja d’amour tanné, Ma tres doulce Valentinée”
There are various translations, including “I am steeped in love, My very sweet Valentine”. If you need some inspiration, here is a fun, modern Valentine’s message:
“Roses are red, violets are blue, I made this card just for you
It’s not the neatest, it wouldn’t pass a test, but it’s made with love-that makes it the best”
We have very special heart shaped cakes made by our French Baker, for you to share with your loved one on Valentine’s Day – there is one made with 
chocolate and hazelnuts and one made with a Raspberry filling and beautiful red glaze. The cakes are large enough to serve 2 persons.
I recommend serving them with some beautiful rose champagne from Tribaut Schlosser or Louis Roederer, the colour pairs well with the theme of St Valentine.
We also have lots of delicious cheese to spoil your loved one. The favourite 
soft and creamy cheeses are Delice triple cream , the Vacherousse and The Brie with a layer of truffle cream. The favourite of the hard cheeses are Comte, Beaufort and Emmental. The favourite blue cheese is Roquefort and the favourite smelly cheese is the Epoisses. Combine these with freshly baked bread or Italian crackers.
Our fresh Evita figs have arrived from The Figary, they are delicious eaten
freshly picked from the tree and served alongside the cheese.
This week’s recipe is for a relaxed outdoor summer meal. I always enjoy making quiches as the flavours can be v
aried and a quiche pairs well with a green salad. Everything can be prepared in advance and the quiche popped in the oven just beforehand. I love the aroma of truffles but the key to success is not to add too much truffle flavour or it becomes too pungent. For my quiche I decided to combine some white truffle oil, truffle butter and chicken breast meat. The combination works beautifully and the quiche has a delicate waft of truffles when it is served.
I hope you have a very Romantic Valentine’s Day celebration somewhere in our beautiful city.
Regards
Suzanne and The French Market Team