New from Saveur du Jour 😀

April is coming to a close, but Saveur du Jour is in full swing with many new arrivals, sale items, and even a new logo! This week we are featuring a local Provence painter, Virginie de Rohden. Previews of her beautiful artwork are below. Also included is the recipe for a yummy goat cheese spread; it is a light but flavorful appetizer, perfect for spring! Kind Regards, The Saveur du Jour team

Spice up your life! Add a little olive oil to this, a little basil to that. A variety of gourmet dried herbs, spices, and oils by Terre Exotique have just been added to Saveur du Jour's new arrivals. These ground cinnamon, cajun, wild basil, fleur de sel & other spices are perfect for adding a touch of flavor to your favorite meals! Here is a recipe for a Fresh Goat Cheese Spread with Basil & Citrus. Ingredients: 1 block of fresh goat cheese  Basil olive oil (to taste) A pinch of dried wild basil Juice from 1 lemon A pinch of sea salt with lime zest A pinch of black pepper Preparation: In a bowl, mash the goat cheese with a fork. Add basil olive oil & lemon juice and continue mashing until a creamy consistency appears (the amount of olive oil needed depends on the size of the goat cheese). Then add the dried basil, sea salt, & pepper, mixing well. Transfer the mixture to a small jar and pour a little olive oil on top. Refrigerate for a few hours (the longer the refrigeration period, the more flavorful the spread will become). Serve as an appetizer with fresh bread or mini breadsticks. Enjoy!

Go to New Arrivals

Exquisite Paintings by Provençal Artist There is something about the Provençal countryside that draws artists in. Maybe it's Mont Sainte-Victoire, like the famous artist Cezanne painted, or maybe it's simply the nature of Provence. Local artist Virginie de Rohden lives in the South of France and is inspired by the Provençal scenery. She enjoys painting outdoors, and you will find that most of her paintings are of flowers and plants. We are excited to feature Virginie's artwork on Saveur du Jour; each painting will make a great addition to any home! *Ships directly from Aix-En-Provence worldwide through FedEx.

Spring Cleaning! Out with the old & in with the new! We are making room for our new arrivals and best-selling products, so a number of items have been added to our sale section. From stylish accessories to delicious cookies, these sale items won't be in stock for long! Stock up today!

Shop Sale Items

Recipe Kitchen Towels

We just sourced for you these adorable kitchen towels, each of them displaying a popular French recipe: Rataouille, Petits Farcis or Tomates à la Provencale. Check them out!

Crepe Day

France is all about food and eating, and every tradition gives the Frenchmen an opportunity to bake, cook and eat! If January is the King Cake month, the month of February starts with Crepe Day or Chandeleur (Candlemas), which recalls the Presentation of Baby Jesus to the Temple. Why Crepes? The round-shape and golden color of the crepes used to be the symbol of the Sun, and of the return of spring after a long, cold winter... Not only do the French eat a lot of crepes on Chandeleur day, but they also do a bit of fortune telling while making them: if the cook can flip a crepe while holding a gold coin in the other hand, his family will enjoy prosperity for the rest of the year! How about trying it with our French recipe?

Sweet Crepes Recipe

Makes about 20 crepes.

- 1/2 cup all purpose flour

- 1/4 tsp salt

- 1/4 cup lukewarm water

- 1/2 cup milk

- 2 eggs

- 2 tsp melted butter

- 1 1/2 tsp sugar

Preparation

Mix all the ingredients into a medium sized mixing bowl or into a food processor, and, if possible, leave the batter to stand for at least 10 minutes before using it.
Then heat a crepe pan or nonstick sauté pan over medium heat until a few drops of water sizzle when sprinkled on the pan. With a paper towel, spread a little butter on the pan, being sure to wipe most of it off.
When the pan is warm, pour about 1/4 cup of batter into it, and spread it accross the bottom by tilting immediately the pan slowly in all directions.
When the edges start turning golden and peeling away from the pan, gently lift up the edge nearest to you using a spatula and flip the crepe over in the pan. The second side should cook much more quickly - less than one minute. Add more butter when needed with a paper towel.
Serve crepes sprinkled with sugar, or enjoy them spreaded with jam, honey, Nutella, melted chocolate, chestnut spread or ice cream... There are a thousand ways to fill sweet crepes, all easy to do and delicious. Bon Appetit!