New for November

New November Novelties

New products have arrived this month at our store. With the holidays just around the corner, now is the time to start gift shopping!

"Saveur du Jour" now has a larger variety of gourmet French chocolates in stock. They are a sweet gift for the holiday season. Those with a sweet tooth will definitely enjoy them!
We also have new "La Mère Poulard" collector's tote bags in many colors. These spacious and trendy totes are sure to come in handy. They make a great gift!
Lastly, more fashion jewelry has been added to our site. Add some flair to your holiday outfit with a Parisian accessory.

Experience Aix-en-Provence Exciting events are always happening in Aix. This month's focus is on the Marilyn Monroe exhibition at a local landmark. The “Hôtel de Caumont” is listed as a “hôtel particulier” in France, meaning it is a townhouse of a grand sort. It has been listed as a historical monument since 1990. Currently, there is a Marilyn Monroe exposition simply titled “Marilyn” that is on display at the “Hôtel de Caumont.” It will last until 5/1/17. The exhibition presents some sixty photographs, mostly on loan from private collectors, as well as numerous multimedia materials. “Marilyn” is the story of the unique relationship that Marilyn Monroe had with photography, and photographers. This key relationship would play a vital role in the construction of her legendary image.  More information and ticket reservations can be found at: http://bit.ly/2fTqYKa

Need a Dessert Idea for Thanksgiving? "La Tarte au Citron Meringuée" (Lemon Meringue Pie) is a French favorite. This recipe puts a whole new twist to the classic pie. Easy to make, you’ll love these pie shooters! Ingredients: For the lemon curd: 1/2 a cup of granulated sugar 7 tablespoons of butter 3 egg yolks The zest and juice of 2 lemons 1/8 a cup of cornstarch For the meringue: 2 egg whites 30 teaspoons of sugar 1/5 a cup of water For the crust: 8-10 shortbread biscuits Preparation: For the lemon curd: In a saucepan, add the powdered sugar, egg yolks, butter, lemon zest and juice, and lastly, cornstarch Stir and set over barely simmering water Remove from heat and let cool For the meringue: Once again, in a saucepan, boil water and sugar for a few minutes Beat the egg whites until they are foamy. Once this is done, pour the boiled water and sugar into the egg whites. Continue to beat. Allow about 10 minutes for the sugar to incorporate. Then whip until completely cool. Put it in a pastry bag To make your lemon meringue pie shooters: Crush your biscuits in a plastic film, using a rolling pin Spread the grounded shortbread in a glass jar Fill your glasses with the lemon curd Pour the meringue in your glasses You can grill the top of the meringue with a blowtorch (optional) Refrigerate before serving, and enjoy your tasty treat!