FRENCH FEAST PRODUCT LIST Fall 2013 Contents Pommery Mustards and Vinegars..............................................................................................................4 Amora Mustard..........................................................................................................................................7 Melfor Alsatian Vinegars...........................................................................................................................8 Domaine du Siorac Verjus (Verjuice).........................................................................................................9 Gonet Yellow Wine Vinegar.....................................................................................................................10 Vilux Vinegars, Cornichons, Onions, and Capers....................................................................................11 La Marne Champagne Vinegar................................................................................................................12 Bénédicta Sauces......................................................................................................................................13 Hénaff Pâtés.............................................................................................................................................14 Rougié Duck Confit, Duck Fat, and Pâtés...............................................................................................15 Elevages Périgord Foie Gras and Pâtés....................................................................................................16 Escal Snails..............................................................................................................................................17 Connétable Sardines and Tuna.................................................................................................................18 Casabel Brandade and Tapenades............................................................................................................19 Vignolis Nyons Olives AOC, Olive Oil, and Tapenade...........................................................................20 Moulin St. Michel Vallée des Baux Olive Oil AOC................................................................................21 Barral Olives and Olive Oil.....................................................................................................................22 Brunel Olives and Cornichons.................................................................................................................23 Pébeyre Truffles, Truffle Oils, and Truffle Salt.......................................................................................24 Benoit Red and Black Rice from Camargue............................................................................................25 Cavac Mogettes and Flageolet Beans......................................................................................................26 Clément Faugier Chestnuts......................................................................................................................27 Concept Fruits Chestnuts.........................................................................................................................28 Biscuiterie de Provence Savory Biscuits..................................................................................................29 Brioche Pasquier Toasted Breads.............................................................................................................30 Bipeduna Espelette Pepper.......................................................................................................................31 Conserves France Harissa Hot Pepper Sauce...........................................................................................31 Provence Epice Herbs and Spices............................................................................................................32 Le Guérandais Fleur de Sel, Grey Sea Salt, and Coarse Sea Salt............................................................33 Eurovanille Vanilla and Vanilla Extract...................................................................................................34 La Perruche Brown and White Sugar Cubes............................................................................................35 Francine Mixes for Crêpes and Choux.....................................................................................................36 Le Manoir des Abeilles Honeys...............................................................................................................37 Bonne Maman Jams.................................................................................................................................39 La Mère Poulard Jams..............................................................................................................................40 Armor Délices Madeleines and Palmiers.................................................................................................41 Biscuiterie de Provence Almond and Chestnut Cakes (Gluten-Free) and Cookies.................................42 La Mère Poulard Cookies........................................................................................................................43 Traou Mad Butter Cookies.......................................................................................................................44 Miels Villeneuve Gingerbread and Nonettes...........................................................................................45 Distillerie du Périgord Fruits in Liquor....................................................................................................46 Fruit Me Up Squeezable Fruits................................................................................................................47 Cémoi Chocolate Truffles and Marshmallow Bears................................................................................48 FRENCH FEAST 2 Côte d'Or Chocolate Bars.........................................................................................................................49 Révillon Papillotes and Sarments du Médoc...........................................................................................50 Voisin Chocolates.....................................................................................................................................52 Abbaye de Flavigny Anis Pastilles...........................................................................................................53 Auzier-Chabernac Licorice and Marshmallows.......................................................................................54 Chabert et Guillot Nougat........................................................................................................................56 Braquier Dragées......................................................................................................................................56 Confiserie du Roy René Calissons and Nougat.......................................................................................57 Confiserie Stanislas Bergamotes..............................................................................................................57 Pierrot Gourmand Lollipops....................................................................................................................59 Vichy Source Pastilles..............................................................................................................................59 Antésite and Noirot Orange Flower and Rose Waters.............................................................................60 Teisseire Fruit Syrups...............................................................................................................................61 FRENCH FEAST 3 The association between mustard and Meaux, a town 41 km east of Paris, is the result of ecclesiastical history and geology. The city has been a religious center since the seventh century, when Saint Faron founded a monastery on the banks of the Marne River. The link between mustard making and religious life was forged when Charlemagne charged monks with growing mustard seeds. In addition, the countryside surrounding Meaux is rich in the kind of silaceous rock needed for mill stones, which led to the creation of hundreds of mills in the area. By the 17th century, Meaux boasted numerous mustard factories. In the 19th century, J.B. Pommery, a mustard merchant and mill owner, was fortunate enough to acquire the Chanoines’ secret mustard recipe. It is this recipe, almost lost in the upheavals of the 20th century, that was reintroduced by the Chamois family in 1949. Since then, the family business, now in its fourth generation, has focused on promoting the classic mustard while introducing a variety of successful new recipes. Pommery Mustard from Meaux Mustard with Green Peppercorns Whole-grained mustard from Meaux has been This green peppercorn mustard will delight served at the tables of French kings since 1632. peppercorn lovers because the taste of the Brillat-Savarin said Madagascar-grown green “If it isn’t Meaux, it peppercorns shines through. isn’t mustard.” Ingredients: Water, mustard seeds, Ingredients: Mustard vinegar, green pepper 10%, salt, E 222 seed, vinegar, salt, spices [sodium bisulfite], spices 250g (8.8 oz) · Pack: 12 · EAN: 3 500g (17.6 oz) · Pack: 158697 781034