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Tartelettes chocolat caramel - Bonne Maman

Chocolat caramel Tarts
Chocolat caramel TartsIf I had to rename this dessert, I'd call it "fall-in-love-with-me-pie", because whoever you eat it for will be weak at the knees after one bite... it's that good!
The secret to this pie is the hidden layer of caramel under the chocolate ganache. It brings the whole thing together and will make you moan out loud when you discover it. This is one seriously sexy pie!
Nine chocolate caramel filled mini french tarts.

Delicious individually wrapped chocolate caramel tartlets, just perfect with morning coffee.

Si tuviera que cambiar el nombre de este postre, yo lo llamaría el otoño-in-love-with-me-pie: Porque te lo comes para quien será débil en las rodillas efecto un mordisco ... es así de bueno! El secreto de este pastel es la capa oculta de ganache de chocolate caramelo bajo el sufijo. Trae todo junto y te hace gemir en voz alta cuando lo descubra. Se trata de un pastel en serio sexy! Nueve de chocolate caramelo lleno de mini tartas francés . Envueltos individualmente deliciosas tartaletas de chocolate caramelo, perfecto con café de la mañana.

Si je devais renommer ce dessert, je l'appellerai "tomber amoureux de sa tarte", Parce que quiconque voudrai le manger, il tombera automatiquement à genoux après une simple bouchée... tellement c'est si bon! Le secret de cette tarte est la couche cachée de caramel sous la ganache au chocolat. Tout cela tient bien ensemble et vous fera gémir à haute voix dès que vous le découvrer. Il s'agit vraiment d'une tartelette sexy! 9 Délicieuses tartelettes au chocolat et caramel emballées individuellement, tout simplement parfait avec le café du matin.
Chocolat caramel Tarts
Chocolat caramel Tarts

Tartelettes chocolat caramel

Bonne Maman

Ingrédients: Wheat flour, Milk chocolate 27%, (Sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier: Soya lecithin vanilla flavour), Caramel 20%, (glucose syrup, fresh butter, sweetened concentrated milk, caramelised brown sugar and salt, Emulsifier: Soya lecthin, natural flavour), Cane sugar, Fresh butter, Fresh eggs, Skimmed milk powder, Baking powder (sodium bicarbonate and pyrophosphate), Salt 
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Tartelettes chocolat noir - Bonne Maman

Chocolat caramel Tarts
9 chocolate tart: a subtle blend deliciously crisp batter and heart intense dark chocolate to carry around thanks to its individual packaging.

Bonne Maman puts all her love and expertise inimitable in the preparation of these tarts made with traditional ingredients. Simply a recipe authentic, without artifice, without conservation, or dyes. Quality ingredients: fresh butter, cane sugar for its rich taste, fresh eggs ... a small finesse deliciously crisp, covered with intense dark chocolate and crunchy. With Bonne Maman, rediscover the good cakes you have always loved. Bonne Maman Cakes, a familiar flavor.

Bonne Maman met tout son amour et son savoir-faire inimitable dans la préparation de ces tartelettes fabriquées avec des ingrédients traditionnels. Une recette simplement authentique, sans aucun artifice, sans conservation, ni colorant. Des ingrédients de qualité : du beurre frais, du sucre de canne pour la richesse de son goût, des oeufs frais... une petite délicieusement croquante tout en finesse, recouverte d'un chocolat noir intense et croquant. Avec Bonne Maman, redécouvrez les bons gâteaux que vous avez toujours aimés. Gâteaux Bonne Maman, un doux parfum d'antan.

Bonne Maman pone todo su amor y su inimitable experiencia en la preparación de estas tartas hechas con ingredientes tradicionales. Simplemente una receta auténtica, sin artificios, sin la conservación, así como los tintes. Ingredientes de calidad: mantequilla dulce, caña de azúcar por su sabor rico, huevos frescos ... una finura pequeño deliciosamente crujiente, cubierta con chocolate oscuro intenso y crujiente. Con Bonne Maman, redescubrir las buenas tortas que siempre has querido. Bonne Maman Cakes, un sabor familiar.

 Dark Chocolate Tarts

Tartelettes chocolat noir - Bonne Maman

Bonne Maman

Ingrédients: Wheat flour, dark chocolate 25% (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, natural flavor), sugar 12%, 12% fresh butter, powdered chocolate (sugar, cocoa powder ), palm olein, fresh eggs, cocoa butter, skimmed milk powder, salt, baking powder (sodium bicarbonate and sodium pyrophosphate), hazelnut paste, emulsifier: soy lecithin. Possible traces of peanuts and other nuts. Without artifice, without conservation, or dyes.

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Mini-madeleines - Fauchon Paris

Autumn Jam - Fauchon Paris
Madeleine: just say the word and you’ll understand. Or try popping a FAUCHON sponge cake in your mouth. French isn’t so hard after all.

FAUCHON madeleines are generous, light recipes in four flavours to make you melt with pleasure.

Assortment of 16 mini-madeleines - Fauchon Paris
Nature - Chocolat - Orange - Framboise - Caramel

Assortiment de 16 mini-madeleines - Fauchon

96g (3.39oz) box of 16 mini madeleines
Ingredients: Wheat flour, eggs 23%, pastry butter (milk, betacarotene colouring), sugar, stabilizer : glycerol and sorbitol, caramel 7% (sugar, water), chocolate 3% (sugar, cocoa mass, low fat cocoa powder, natural vanilla, soya lecithin), cocoa powder 3%, raspberry juice concentrated 2%, salt, baking powder (sodium bicarbonate, ammonium bicarbonate, disodium diphosphate), flavours, natural orange flavouring 0,1%, natural food colouring carmin.
Allergens: Contains gluten, milk and eggs. May contain traces of soya.
Nutrition Facts for 100g
Energy 450kcal, Total fat 23,9g of which saturated fat 15,7g, Total carbohydrates 53,3g of which sugars 22,3g, Protein 6,9g, Salt 1,10g. .

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Savaroises au chocolat - St-Michel

Autumn Jam - Fauchon Paris
The Savaroise is a recipe unexpected pure butter pastry chocolate surprise by its soft texture and tender. It will melt with pleasure every palate at any time of the day with their individual bag.

Discover pastries St Michel recipe unexpected Savaroise pure butter chocolate surprise you with its soft texture and tender. It will make you melt with pleasure at any time of the day with its individual packaging. Since 1905, St Michel selects only the finest ingredients to products of the highest quality and provides the utmost care in the manufacture of its cookies and pastries.

Homemade Chocolate Savaroise

Savaroises au chocolat - St-Michel


Ingredients: Sugar, fresh eggs 23%, 21% concentrated butter, wheat flour, glucose-fructose syrup (wheat), stabilizer: sorbitol (corn) and glycerol, cocoa mass, cocoa powder, baking powder: disodium diphosphate and bicarbonate sodium, cocoa butter, salt, vanilla flavor, dextrose (corn), emulsifier: soy lecithin, color: b-carotene.
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100% chocolat noir - Maxim's de Paris

Autumn Jam - Fauchon Paris

For dark chocolate lovers under all its forms: tuiles, squares, pearls... In a black collection tin, Maxim's century (35 x 26 x 11 cms)
- A black pencil tin of 15 dark chocolate squares with cocoa beans - 75 g
- A black tin of 12 dark chocolates 'tiramisu' flavour - 100 g
- A black tin of 24 dark chocolate lace Crêpes - 120 g
- A black tin of dark chocolate pearls - 50 g
- A black tube tin of dark chocolate 'tuiles' with hazelnut chips - 150 g
- A black mini egg-tin of dark chocolate amaretto flavour cereal pearls - 50 g 

chocolat noir


Pour les amateurs de chocolat noir sous toutes ses formes : tuiles, carrés de chocolat, perles...
Dans un coffret métal de collection noir, le Siècle Maxim's (35 x 26 x 11 cms)
- Un coffret métal noir de 24 fines crêpes dentelles enrobées de chocolat noir - 120 g
- Un plumier noir 15 carrés de chocolat noir aux éclats de fèves de cacao - 75 g
- Un tube métal de tuiles au chocolat noir parsemées d'éclats de noisettes - 150 g
- Une boîte métal de 12 chocolats noirs saveur tiramisu - 100 g
- Une boîte noire de perles de chocolat noir - 50 g
- Un mini oeuf noir perles de céréales chocolat noir saveur amaretto - 50 g

Para los amantes del chocolate en todas sus formas: tejas, cuadrados de chocolate, perlas ...
En una colección caja metálica de color negro, Siglo de Maxim (35 x 26 x 11 cms)
- Una caja de 24 finas tortitas negras de encaje de metal recubiertas de chocolate negro - 120 g
- Un lápiz negro 15 cuadrados de chocolate negro con trocitos de cacao - 75 g
- Un chocolate tejas tubo de metal oscuro salpicado de avellanas - 150 g
- Una caja de 12 metales chocolate amargo sabor tiramisu - 100 g
- Una caja de chocolate negro oscuro perlas - 50 g
- Un mini negro perla cereales huevo de chocolate sabor amaretto - 50g

100% Chocolat noir - Maxim's de Paris


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Cassoulet au confit de canard - Fauchon Paris

Cassoulet au confit de canard fauchon
With the addition of delicious Tarbais beans, this cassoulet made with duck wing confit and ventreche (similar to bacon) is garnished with sausages and reveals spicy notes. Serve with red wine. 
Delicious pieces of pork, beans fluxes wish ... taste the real cassoulet. Place your box 10 to 20 minutes in a water bath to ensure perfect presentation of meat and ingots. Carefully, pour the contents into your Cassole or earthenware dish previously rubbed with a clove of garlic. Put in a hot oven (TH 8 or 180 °C). Leave for 30 to 60 minutes depending on the number of units. Remove from oven, carefully break the golden crust and gently press it deep into the casserole. Put your cassoulet au gratin and baked a second time. So what wonder! . . .
Do you know the origin of cassoulet? Visit this page : cassoulet's origins

Cassoulet au confit de canard
This is the basic, bonafide, authentic, traditional, real, regional version of cassoulet

Con la adición de deliciosos frijoles Tarbais, cassoulet esta hecha con pato confitado y ala ventreche (similar al tocino) está adornado con salchichas y revela notas especiadas. Servir con vino tinto.
Deliciosos trozos de carne de cerdo, frijoles flujos de deseo ... probar el cassoulet real. Coloque la caja de 10 a 20 minutos en un baño de agua para asegurar la perfecta presentación de la carne y lingotes. Con cuidado, vierta el contenido en su Cassole o loza plato previamente frotadas con un diente de ajo. Poner en un horno caliente (TH 8 o 180 C °). Dejar durante 30 a 60 minutos, dependiendo del número de unidades. Retire del horno, con cuidado romper la costra dorada y presione suavemente profundamente en la cazuela. Ponga su cassoulet gratinadas al horno y una segunda vez. Entonces, ¿qué maravilla!

Cassoulet au confit de canard fauchon

Cassoulet confit de canard - Fauchon Paris

le pot de 750g
750g jar

Ingredients : Tarbais beans, duck wings, duck fat, stock (water, salt, flavours, dextrose, saccharose, fat, herns, dehydrated chicken meat, coloring : E150, turmeric extract, paprika extract), sausages (pork meat, salt, spices, mustard, dextrose), bacon, carott, onion, tomato, salt, garlic.
Allergens :Contains mustard.
May contain traces of gluten.
Nutrition Facts for 100g
Energy 768kcal, Total fat 43g of which saturated fat 14,5g, Total carbohydrates 39g of which sugars 9g, Protein 43g, Salt 1g.
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Saint Emilion Grand Cru - Château Croix Figeac 2006

Saint Emilion Grand Cru AOC - Château Croix Figeac 2006
Saint Emilion Grand Cru AOC - Château Croix Figeac 2006AOC Saint Emilion Grand Cru - 2006
Château Croix Figeac.
Vineyard next to Château Figeac with beautiful plots, which produces a superb wine balanced, fruity and tasty. The 2006 is already delicious. Sweetish, soft, ripe dark plum, cherry, dark minerals, bit of raspberry, slight anise, underlying vanilla/oak, chocolate. Lush mouthfeel, decent curves, readily apparent but relatively soft, rounded tannins. Very user friendly style. Straightforward, easy to drink, nice push. Pleasantly precocious.

Alc% vol: 14.0%
Ideal for: Red Meat - Grill - Cheese
Grape variety: Merlot - Cabernet Franc
Serve or keep: To keep 8 years
Bottling: Castle - By the trader
Temperature: Between 16 and 18 ° C

A Little about the Winemaker:
Located on the limestone plateau near Figeac and Cheval Blanc, Château Figeac Cross is an area of former Saint Emilion. It was somewhat dismembered during its history, but was able to maintain excellent plots, including Lamarzelle, adjacent to the prestigious Château Figeac.

It has a land quality, well drained, sandy alluvium consists of gravel and clay-limestone layer retaining heat. Through a takeover operation in the late 90s by Jean Dutruilh former ski champion, and his father, himself a winemaker experienced and meticulous work in the vineyard teams, quality wines of this area has made great strides in recent years.

The vineyard, facing south, has vines average 35 years of age, whose performance is deliberately limited. The vineyard is composed of 80% Merlot and 20% Cabernet Franc.

Saint Emilion Grand Cru AOC - Château Croix Figeac 2006
Saint Emilion Grand Cru AOC - Château Croix Figeac 2006

Saint Emilion Grand Cru - Château Croix Figeac 2006

La bouteille de75cl
Bottling 750ml
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Corbieres AOC Autrement - Gerard Bertrand 2009

"Autrement" Corbieres AOC - Gerard Bertrand 2009
Gerard bertrand"Autrement" bio - Otherwise. Red Wine from organic farming.

Serve or keep: Ready to serve
Bottling: Gerard Bertrand - By the trader
Temperature: Between 16 and 18 ° C (Fahrenheit 60,8 - 64,4)
Alc% vol: 13.5%
Ideal for: Red Meat - Cheese - Fish

A Little about the Winemaker:
Gerard Bertrand quickly developed a wine business by selecting winemakers and estates that shared his sense of what was called for.  In order to express his talent as a winemaker beyond his native appellation of the Corbieres, he chose to invest in other wines of Languedoc with strong potential.

In 1994 he bought the Cigalus Vin de Pays d’Oc parcels, then three years later the 58 hectares of Chateau Laville-Bertrou in Minervois La Liviniere.  A forerunner in the Languedoc, Gerard Bertrand understood the evolution in consumer behavior towards expressive, well balanced and elegant wines. The prestige wines of Gerard Bertrand quickly became the quality reference in the opinion of the professionals.

Logo Gerard bertrand European winery of the year

In the footsteps of his father, Gerard has been contributing to the epic story of the Languedoc in these past years; he is the payee of the qualitative changes made to a good number of Languedoc terroirs and estates.

"Autrement" Corbieres AOC - Gerard Bertrand 2009
"Autrement" Corbieres AOC - Gerard Bertrand 2009

Autrement  - Corbières - Gérard Bertrand 2009

La bouteille de75cl
Bottling 750ml
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Coeur chocolat - Fauchon Paris

Boîte cœur chocolat lait caramel
Listen... a beating heart – and it’s full of chocolates. True bliss!
7 chocolate hearts with caramel in a gift box, just waiting for the perfect someone...
Gold metal heart box filled with chocolate fondants seven alcohol-free heart shaped.
These milk chocolates are filled with a caramel ganache and coated in gold paper.

Écoutez... un cœur qui bat. Et plein de chocolats. Que du bonheur.
Une boite métal garnie de 7 chocolats au lait. Boîte coeur métallique or garnie de 7 chocolats fondants sans alcool en forme de coeur. Ces chocolats au lait sont fourrés d'une ganache caramel et enrobés dans un papier doré.

Escucha ... un corazón que late. Y un montón de chocolates. Que la felicidad. Una caja de metal llena de chocolate con leche 7. Caja del metal del oro con el corazón lleno de chocolate fondant siete sin alcohol en forma de corazón. Estos chocolates de leche se llenan con un ganache de caramelo y recubrimiento en papel de oro.

Boîte cœur chocolat lait caramel
Gold Heart Tin

Boîte cœur chocolat lait caramel

La boîte de 75g

Ingrédients: Sugar, Caramel 14% (sugar, water, dextrose, salt), cocoa butter, whole milk powder, butter, cocoa, invert sugar syrup, stabilizer: sorbitol, emulsifier: soy lecithin, flavors.
Allergens: Contains soy and milk.
May contain traces of gluten, eggs, peanuts and tree nuts.
Nutritional value per 100g: Energy 545.1 kcal, 34.9 g fat of which saturates 22g, Carbohydrate 53.7 g of which sugars 51.7 g, protein 4.1 g, 0.25 g salt.

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Herbes de Provence - Ducros

Provence Herbs - Ducros
While the best known use is for grilled meats, kebabs, barbecues, grilled fish, herbs of Provence also do wonders in the kitchen every day. Sprinkled on a dish in the oven before, added to a broth or marinade used to flavor tomato sauces, stuffings meet or meat simmered, they do not like to brighten up their dishes.

at will.
Tips: To scent of barbecued chicken thighs, lift before cooking the chicken skin, spread mustard and Herbes de Provence Ducros, then replace the skin..

Même si l'utilisation la plus connue est pour les grillades de viandes, brochettes, méchouis, poissons grillés, les herbes de Provence font également merveille dans la cuisine de tous les jours. Saupoudrées sur un gratin avant passage au four, ajoutées à un court-bouillon ou une marinade, employées pour parfumer les sauces tomate, relever les farces ou les viandes mijotées, elles n'ont pas leur pareil pour ensoleiller les plats. Dosage : à volonté. Astuces : Pour parfumer des cuisses de poulet au barbecue, avant cuisson soulevez la peau du poulet, tartinez de moutarde et d'Herbes de Provence Ducros, puis replacez la peau. 

Si bien el uso más conocido es para carnes a la brasa, pinchos, parrilladas, pescados a la parrilla, hierbas también hacer maravillas en la cocina todos los días. Esparcidos en un plato en el horno antes, sumado a un caldo o adobo utilizado para salsas de tomate de sabor, rellenos cumplen o cocidos a fuego lento la carne, que no les gusta para alegrar sus platos. Dosificación: a voluntad. Consejos: Para aroma de muslos de pollo asadas, levante antes de la cocción de la piel del pollo, mostaza y propagación Herbes de Provence Ducros, vuelva a colocar la piel.

Herbes de Provence - Ducros
Based mixture of rosemary, savory, marjoram, thyme,
basil or sage used for seasoning fish, meat or stew (ratatouille).

Herbes de Provence - Ducros

Maxi Format

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Moulin à herbes de Provence - ADN Provence

Moulin à herbes - ADN Provence
Provence Herbs Mill. Olive wood raw. Mill comes with herbs: thyme, oregano, rosemary..

Care instructions: Olive wood untreated, must be nurtured from time to time.
Place a cloth soaked in olive oil and you will see this object shine revive itself skate.

Moulin herbes. Bois brut d'olivier. 

Molinillo Hierbas. Olive madera en bruto.

Moulin à herbes - ADN Provence
Provence Herbs Mill

Moulin à herbes - ADN Provence

Hauteur : 10 cm - Diamètre 8 cm.
High : 3,91in - Diameter : 3,15in

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Potée aux choux - William Saurin

Stew Cabbage - William Saurin
Stew Cabbage - William SaurinA delicious pork sausage smoked over beech wood, pieces of pork cooked in a compote of fresh cabbage, decorated turnips, leeks, beans, potatoes and tender carrots.
The geography of Auvergne, its climate, environment and rural mentality willingly saving of Auvergne were originally inspired by the culinary specialties of the région.La fresh cabbage hotpot Country Kitchens and wieners wood beech continues this tradition and you Auvergnate reveals all the flavors and authentic.

Chef's Tips : Stir the bacon back to the pan first and sprinkle with chopped parsley. Or cut slices of bread and put them at the bottom of a casserole dish, pour over the stew and reheat in the oven and finally moisten with white wine (1/4 liter) and water (1 liter) , salt and pepper.
Practical information : this stew simmer in the Auvergne to heat for 5 to 7 minutes.

La géographie de l'Auvergne, son climat , son environnement rural et la mentalité volontiers économe de l'auvergnat ont à l'origine inspiré les spécialités culinaires de la région.La potée aux choux frais Cuisines de Pays et ses saucisses fumées au bois de hêtre perpétue cette tradition Auvergnate et vous en révèle toutes les saveurs et son caractère authentique. 

La geografía de Auvergne, su mentalidad clima, el medio ambiente y rural voluntariamente ahorro de Auvernia se inspiraron originalmente por las especialidades culinarias de las cocinas région.La frescas de col País hotpot madera y salchichas haya continúa esta tradición y le Auvergnate revela todos los sabores auténticos y.

Potée au choux - William saurin
Auvergnate Stew Cabbage

Potée au choux - William saurin

William Saurin - "1898"
0,72lb Jar

Ingredients: vegetables: cabbage parboiled (28%), carrots, cooked beans, potatoes, leeks, turnips, preservatives: sodium disulfites. meat and meat products (27%): pork prepared meats, sausage fuméeviande pork, pork fat, water, soy protein, salt, gelling agent: E407a, flavor, wheat flour, milk proteins), preservative: E250 , stabilizers: E451, E452.
Cooked juice: water, salt.
Preservation : was stored at room temperature
Energy values : per 100g: Energy 80 kcal, protein 6.5 g, carbohydrates 5.2 g, fat 3.7 g. 

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