Store Open

We remain open 7 days per week and are so grateful to see you and receive your online orders.  Thank you for helping us survive this awful time of uncertainty.  Our hours are 10 AM -6 PM Monday through Friday and 11 AM – 5 PM on Sundays. You may order online at and we will carry your order out to your car.  Also, parking is now free in Seattle!

New products came in this week that you need to know about.  Some are highlighted below, and more now appear on our website,
sao jorge cheeseNew shipment of Portuguese Azorean cheeses:    These cow’s milk cheeses hail from the Azores Islands.  Fairly sharp, dry and piquant, they make a great compliment to goat or sheep milk cheeses, on a cheeseboard.
Beira – Well cured and piquant, eat by the slice or grate over pasta.
Sao Jorge DOP 7 months – The most popular cheese from the Azores, made on the island of Sao Jorge.
Sao Miguel 9 Months – Slightly milder than Beira, from the island of Sao Miguel.
Ilha Azul with Paprika – We love the paprika accent on this queijo.

garbanzo saladDried beans replenished – Demand for dried beans has been off the charts and for good reason.  They last forever, they are easy to store and full of nutrients. This week a much-delayed shipment arrived at Paris-Madrid Grocery from Zursun Beans in Idaho.   Our shelves now have bags of Paris Bistro soup blend, Cannellini beans, Garbanzos, large Limas and several varieties of lentils.  Make them into soups or stews, or create a salad by adding olive oil, sherry vinegar, red onion, olives, Dijon mustard, and fresh parsley to the cooked beans of your choice.   We carry the clay pots for cooking beans, as well.

Padron PlantsPadron plants are now on sale!   These peppers are prepared by sauteing in olive oil and sprinkling with salt, and are a hallmark of summer garden deliciousness.  For best results, keep the plants inside for a couple of weeks longer until consistent nighttime temperatures are 50 degrees.   You should be harvesting peppers by the beginning of July.

Atalier AlbarinoA Cruz das Ánimas Atalier Albariño Rias Baixas 2018
($26.99)  One can never go wrong by opening an Albariño wine crafted by Rául Perez.  This new wine is produced in collaboration with Rodri Mendez of Bodegas Forjas del Salnés and is a must-try for Albariño fans. Rodri’s family owns the esteemed Do Ferreira winery in Galicia, thus Rodri has known vineyard owners in this area his entire life. Dedicated to preserving old vines, Rodri located a trio of vineyards for Atalier Albariño, located within a kilometer of the coast that are estimated to be 150 to 160 years old. Rául’s method of vinifying this incredible fruit results in a wine with the greatest possible expression.  The grapes are harvested 2 to 3 weeks later than other winemakers to avoid the need for malolactic conversion, and the wine is fermented and aged in large oak foudres, to allow oxygen exchange.   A touch of honeysuckle aroma greets the nose while the palate is round and mineral-laden.  Hints of salt and citrus notes develop as the wine changes on the palate.  Vibrant acidity, complexity, and freshness make drinking this wine a pleasure.   Incredible with shellfish.

Les+athletes+du+vin_pinot+noirLes Athletes du Vin Touraine Pinot Noir 2016 ($19.99)  A group of organic producers makes this lovely Pinot Noir using native yeast and minimal so2 at bottling.  Aged in neutral barrels for 9 months, it offers up a beautiful purity of fruit.  Made from 30-year-old vines grown on limestone soils, it displays notes of bright pie cherry.  Shows tension on the palate with some grip on the finish, this is a medium-weight red wine with substance. Excellent with spring pasta dishes or duck breast. (See recipe below).  Unfined and unfiltered.

Duck breast on the BBQ   (Serves 2)
Warm temperatures last week made me hungry for barbeque, and to try something new.  Using an Élisé Moulard duck breast from Paris-Madrid Grocery’s freezer case, I cobbled together a recipe from the internet.   The results were fantastic and it was so easy!

duck with chimichurriOne Élisé Moulard Duck Breast (approximately one pound), thawed
Chimichurri rub, available at Paris Madrid Grocery
Salt and pepper to taste
1 Tablespoon vinegar
3 Tablespoons extra virgin olive oil

Score the skin side of duck breast with a sharp knife, just cutting through the layer of fat but not the meat.  The more scoring lines, the better, as it allows the fat to render out while cooking.
Place the barbeque briquets under one side of the barbeque and light it.  Allow the briquets to burn until gray.
Put the duck breast on the unheated side of the grill, scored side down.   Cook for 8-10 minutes, depending on how well done you like it.  Do not cook over the heated side as the fat will flame up and burn the meat.
After 8-10 minutes, turn the breast over and cook for another 1-2 minutes.
Then carefully place the duck breast, scored sign down, over the heat and carefully allow it to crisp, for 1-2 minutes.  Remove from heat and let stand for 10 minutes.
Meanwhile, put 1/3 cup chimichurri rub in a bowl and stir in the vinegar.  Allow the rub to evenly soak up the vinegar, then whisk in the olive oil.
Slice the duck breast and drizzle chimichurri over it.