Citrus Season, Winter Wines

Winter is high season for two of my favorite foods: Dungeness Crab and citrus. Serve them together, in a salad tossed with friseé.  Or, serve them separately. An incredibly simple preparation is cracked Dungeness crab accompanied by a mayonnaise-lemon-smoked paprika...

New Cheeses + Wine Spotlight

We’re very happy to introduce three new cheeses this week. Le Somport Fermier $24.99/lb A farmstead Tomme made from raw cow’s milk in the mountainous Basque Pyrenees of France. This semi-soft cheese is aged for five months. Mild and creamy with delicate...

Tagine Essentials

North Africa has long been part of the Francophone world, and as such, has had an influence on French cuisine and food tastes. Perhaps, the most popular has been the one-pot, slow-cooking method employed by Morrocans and Tunisians that utilize the famous tagine...

Café Bowls, Chocolates and Wine

There is something about sitting down to a true French breakfast that seems so quintessentially French. Coffee, baguette, confiture, beurre; the French make something so simple so magnificently délicieux. It is one of those special traditions I love most about French...