Bonjour French Market Friends,
I cannot believe that we are almost in December, this year has disappeared. Please remember that we 
can organise Buche de Noel for you. We had a huge success with our French baker Cedric’s stunning Chocolate Christmas logs (Buche de Noel) last year and we are looking forward to having some of his artistic creations made for you again this year. We need your orders by Saturday 14th December latest please.
Today we received a 300kg shipment of French cheese, which required a lot of sorting and organising, apart from our clients in our shop, we are also supplying some cruise liners that are docking here soon. It is always so exciting to unpack the shipment. It contains loads of Brie with truffles, creamy Vacherousse, rich Delice, pungent Epoisses, Brie de Meaux, Camembert from Normandy, salt crystal butter from Bordeaux, little fresh crottins, lots of Emmental, Reblochon, Morbier and Raclette. Do come in and enjoy some of these delicious treats. We spent the rest of the day preparing the buffet for the celebration of the Beaujolais Nouveau celebration tomorrow evening organised by 
the French SA Chamber of Commerce.
This week we received frozen Lochfyne smoked Salmon from Scotland, these come in 100gr and 200gr packs. We also received frozen 1kg packs of Confit de Canard, my favourite meat dish, especially when it is served with potatoes roasted in the duck fat.
We have received the first of the Season’s stock of the beautiful Cepes (Porcini), from Kokstad. With thick stems and large brown caps, they
have lots of aroma. These wonderful earthy mushrooms can be eaten in many different dishes. For my recipe this week, I suggest try the following raw porcini salad recipe which is simple and easy to make, and has a wonderful subtle, earthy flavour. At first the taste of the raw cepes can be very delicate then after a while the flavour develops and you really feel the mushroom flavour fill your mouth. I recommend pairing this earthy tasting salad with a De la Doucette Pouilly Fume from the Loire valley. The flint in the soil gives a unique mineral taste to this unique sauvignon blanc.
I hope you have a great weekend and enjoy the sunshine.
Regards
Suzanne and The French Market Team