La Grande Épicerie de Paris, the benchmark for gourmet experiences, is launching the La Grande Epicerie de Paris brand
and inviting itself onto every table from January 2016.
Building on its expertise in the selection of French and international grocery products, La Grande Épicerie de Paris is naturally pursuing its ambitions by creating its own brand. A project that was an obvious choice.
The brand was born from the encounter between the selection expertise of La Grande Epicerie de Paris and that of the finest artisan producers of French and international gastronomic heritage.
Positioned at the right price for their exceptional qualities, La Grande Epicerie de Paris brand products come from the best terroirs and the recipes of the most talented artisans.
The experts at La Grande Epicerie de Paris have designed a range of savoury, sweet, fresh and luxury products that can be enjoyed at any time, without waiting
for special occasions.
Tested by numerous tasting committees, recipes validated in close collaboration with artisans, oils or vinegars, jams or cookies, fine preserves, churned butters, savoury or sweet treats are gradually joining the shelves of La Grande Epicerie de Paris.
In total: 370 references today, 350 in March, highlighting French regions, and more than 1000 next summer, with international specialties.
To be savoured with gourmet pleasure and without moderation.
To get the day off to a good start, La Grande Epicerie de Paris offers 24 jams, most of which qualify as “fruit preparations” because they contain more than 60% pulp. La Grande Epicerie de Paris gives pride of place to French fruit from the best terroirs – whether classic (apricot, blackcurrant, rhubarb, blueberry, raspberry, etc.) or more romantic (the short-lived mirabelle plum from Lorraine or vine peach).
In the sweet cookie department, some sixty specialities have been designed with the finest craftsmanship, using the most talented biscuit-makers selected from the four corners of France. Galettes fines from Brittany, nonnettes from Dijon, or canistrelli from Corsica (plain, with aniseed, clementine, or encrusted with delicious hazelnuts), based on a family recipe, sit alongside gingerbread with Burgundy honey, figs or salted butter caramel.
The fruit juices are prepared by a specialist from the world of wine, who favors short circuits with small producers: Burgundy blackcurrants (the same as those used in a good kir), Aquitaine raspberries, and so on.
As for hot beverages, 12 certified organic teas are available loose or in bags. These include an exclusive blend of cardamom, marigold petals and caramel. Tightly-packed arabicas, also organically grown, will soon make their appearance.
Everyday cooking has its own range of delicately flavored condiments and seasonings, including a dozen or so olive oils that can be used in a wide variety of dishes.
The teams at La Grande Epicerie de Paris wanted all French: five typical PDOs (Nyons, Baux de Provence, Haute-Provence, Aix-en-Provence, Corsica), and five varietals with a more assertive character (Picholine, Lucques, Bouteillan, Aglandau, Olivière).
They can be combined with vinegars made from grape varieties, Norman cider, raspberry or red wine aged for twelve months in oak barrels.
A small anthology of regional mustards includes the indispensable graine de Dijon, as well as preparations à la catalane (anchovies and peppers), à la limousine (red wine) or basque (Espelette pepper).
This family of seasonings also includes cold sauces (béarnaise, aïoli, tartar, cocktail, etc.) and is set to expand in the coming months, with local salts (Ré, Noirmoutier, Béarn, Gruissan) available from March 2016.
La Grande Epicerie de Paris offers a fine assortment of raw milk churned butters. Rich in flavor, they are embellished with flakes of salt that crunch under the tooth, a blend of seaweed or Espelette pepper.
On the sweet side, the honeys come from the know-how of an ancestral line of beekeepers who still practice nocturnal transhumance, so as not to disturb their workers, for honeys of the highest quality: mountain honeys, chestnut honeys, and astonishing spice preparations, ideal for lacquering fish or meat.
There are three mouth-watering recipes for spreading or baking: salted butter caramel (natural, vanilla, coffee or Espelette pepper), dark chocolate paste and rum milk con ture.
The maritime terroirs inspire the experts at La Grande Epicerie de Paris, who source an infinite number of insider delights from the most attentive producers. Our rillettes, from the Île de Groix, are made from line-caught sea bass or farmed abalone, harvested just in time, still small, tender and full of flavor.
Vintage sardines improve like fine wines: after cooking in olive oil, and immediate packaging to preserve their aromatic integrity, they will mature for ten or fifteen years.
Produced in Concarneau’s only cannery, the canned fish are prepared from the catch of the town’s last 9 bolincheurs and canned by hand. The collection includes sardinettes with olive oil and Espe- lette pepper, mackerel lets in plain, old-fashioned mustard or muscadet, and albacore tuna ventrèche. A good fish soup, or lobster bisque with kari gosse, a blend of spices found only in Lorient herbalists’ shops, are also welcome to tide you over on lazy evenings.
And then there’s smoked fish, French trout or plump salmon from Norway, Scotland or the Faroe Islands, from the open sea or organic farms. Salted with dry salt and sliced by hand following the meticulous herringbone pattern, why wait until the holidays to enjoy these seafood delights?
Variety and terroir have been the watchwords at La Grande Epicerie de Paris in the selection of producers and recipes, as with the dry sausages from French farmhouse pork, straight or curved, lightly smoked, extra lean, with liver, aniseed and fennel, or green pepper. But also the many aperitif cookies from Berry or Ardèche, with thyme, parmesan, chavignol crottin, marinated tomatoes, or shortbread with fennel, olives, rosemary…
When it comes to sweets, we’ve focused on deliciously regressive specialties made by leading confectioners: we’ll be filling our bakery bags with praslines from Montargis (a roasted almond covered in dark, milk or tea chocolate), nougats from Montélimar (soft, hard or black from Provence), old-fashioned marshmallows, both melting and consistent, or delicious soft caramels with salted butter and sesame. La Grande Epicerie de Paris is also preparing a line of pure-origin chocolate bars, with flavors distinctly sequenced by origin.
Because every day is a celebration, La Grande Epicerie de Paris offers a range of prestige products, including Osciètre and Baeri caviars, and top-quality brushed black truffles. The precious mushroom has also been democratized in a thousand ways: black truffle peelings ideal for tossing into a brouillade or risotto, truffle oil (summer white, or tuber melanos- porum), 3% black truffle mayonnaise to spice up mimosa eggs, mustard, honey, aperitif seeds (macadamia, peanuts, roasted almonds)…
Semi-cooked foies gras are also part of the feast at La Grande Epicerie de Paris. IGP Sud- Ouest ducks come from one of the last farms still mastering the entire rearing cycle, for a production that assumes its temperament and expresses the hand of the craftsman.
Hundreds of flavours to discover, taste or offer now at La Grande Épicerie de Paris and on the website: lagrandeepicerie.com/marques/la-grande-epicerie-de-paris
A realm of compulsive, childish purchases, con- series and charcuterie do not obey mealtime rituals; their place is in the munchies of the day.
SWEET BREAKFASTS
Organic tea “Notre Mélange” (special Grande Epicerie blend) Chinese black tea, caramel, cardamom, marigold petals, 100g, 12€ Canistrellis hazelnut cookies, 200g, 4,85
L’Abricot du Languedoc-Roussillon fruit preparation, 300g, €4.80 Acacia honey, 350g, €12.50
Les galettes nes bretonnes, 150g, €3.90
SEASONED LIAISONS
Mustard with crème de cassis, 90g, €1.90
Extra virgin olive oil, Appellation d’Origine Protégée Nyons, 500ml, €19.90
Red wine vinegar, aged 12 months in oak barrels, 250ml, €3.90
FOR SPREADING OR COOKING
Crunchy raw churn butter with Noirmoutier eur de sel, 125g, €2.50 Churn butter with seaweed, 125g, €4.20
Churn butter with Espelette pepper, 125g, €4.20
FINE CANNING AND SAUSAGE-MAKING
Brittany sardines vintage 2015, with extra virgin olive oil, 115g, 7,50€
Abalone rillettes, 100g, 9,90€
DIRTY SWEETS … OR SUGARED
Dried curved liver sausage, 250g, 7.70€
Shortbread with Chavignol crottin and hazelnut, 110g, 6.80
IMPROVISED FEASTS
Whole semi-cooked duck foie gras, IGP Sud-Ouest, 130g, 26€
Black truffle mayonnaise 3% (Tuber melanosporum), 180g, 12,80€ Brushed truffles 1er choix, 12,5g, 40€
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