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French Booze

Much is said about the French as winemakers: sophistication, tradition, terrior. But it is time we had a serious conversation about French Booze. It is no surprise that they are impeccable in the making of spirits as well. 

Here are five staff picks to Frenchify the selection in your liquor cabinet.


St. Germain $39.99

A sweet elderflower flavored liqueur that has become an indispensable, must-have ingredient. A flavor as subtle and delicate as it is captivating....a little like asking a hummingbird to describe the flavor of its favorite nectar.

Try it in this concoction, the RC St. G

Chartreuse $36.79 
It is powerful and unique with a completely natural green color.

Only two Chartreuse monks know the identity of the 130 plants, how to blend them, and how to distill them into this world famous liqueur. They are also the only ones who know which plants to macerate to produce the natural green and yellow colors. And they alone supervise the slow-aging in oak casks.

Taste this cocktail, Choke the Treuse

Henri Bardouin Pastis $34.99

When absinthe was banned in France in 1916, pastis was its replacement. At that time, some producers, Like Henri Bardouin, stayed close to the absinthe recipe, while others deviated. A genuine old style pastis, Henri Bardouin has achieved the perfect balance of 65 plants and spices, ensuring you will never tire of its unique flavor.

The popular, French cocktail Momisette combines pastis with Orgeat.

Absente Absinthe $49.99
Absente is the real deal! Absente was the first legal Absinthe in the United States since 1915. The same process that went into producing the original absinthes from 19th century France was strictly adhered to in creating Absente. It is made with a full measure of the legendary botanical, wormwood.

Want to mix it? Try the Chrysanthemum

Lillet Rouge or Blanc Apertif $19.99
Lillet Rouge may well be the best-kept secret in all of mixology. Traditionally served before dinner as an aperitif, the venerable French import is also a versatile and dynamic ingredient in scores of popular cocktail recipes.

Make a 007 Martini with Lellet Blanc or Rouge. 


My Paris Kitchen 


When April rolls around we reach for our French cookbooks. The combination of fresh Spring produce and French cooking marries beautifully.

Just this week, a new cookbook arrived, and we are dying to dive in: My Paris Kitchen by David Lebovitz. We are big fans of his blog, and have eagerly awaited the arrival of his latest book. 
David is a San Francisco expat, former Chez Panisse chef, and has lived the past decade in Paris. He experiences Paris through the eyes and tastebuds of someone raised in Northern California.

Between the great stories and beautiful photos are a number of classic French recipes, as well as a few wonderful surprises--we really want to try the Merguez Meatballs with Sriracha Sauce. Each turn of the page offers something even more mouthwatering. We have marked the first dishes we want to try, so let's get started!

You can find David Leibovitz's blog here.


Vendor of the Month 

Maille Mustards


Very delicious. Very French.


This mustard sets the gold standard. Traditional Mustard by Maille is so tasty you can it it right from the jar. Its so smooth and the Dijon is so creamy, but with enough kick to intrigue. We recommend you make these mustards a kitchen staple.


Great for vinaigrettes, sandwiches, potato salads and marinades.


Wine Forest Wild Foods
are in stock!


We are so happy to introduce our customers to Wine Forest Wild foods-one of our exciting finds from this year's Fancy Food show. You can check out their product list here.


Get the list of what products we currently have on our shelves: Read More...


Spring Has Sprung!

Don't forget to order your holiday meats. Our butcher department is fully-stocked, including all the traditional items.

For Passover on April 14th to 22nd, you might want brisket or lamb. And remember the shank bone for the Seder plate!

For Easter on April 20th,we have whole or half hams, leg of lamb, and racks of lamb.

Please call our butcher department to place your order (510) 653-8181.

Read more... 

Medallions of Veal with Wild Mushrooms

From Amy and our "What's For Dinner Wednesday" recipe blog 


Lost In Translation


What's the first thing that comes to mind when you hear the word April?


Most people, I think, would say Spring. My first response? Paris. Not sure why-maybe it's the song. I'm not one of those people you could call a francophile. I've only been to France and Paris once. And even then my husband and I were there only a couple of days before heading out to eat and drink our way through the rest of the country, on our honeymoon road trip.


Per�haps it's the romance. Spring�time along the Seine does have it's appeal. (A little wine. A little cheese. A baguette. The occasional mime...) We, or course, were there in the Fall. It's not a conscious deci�sion to go against the grain. It just hap�pens that way, not 'cause we're hip and cool. We're just a few degrees off normal.


We ate well, and my reasonable grasp of the French language served us in our travels...most of the time. There was one dinner where my over-confidence came back to bite me.


In the town of Montignac, just North of the Lascaux caves, we were staying at a great B&B. But we decided to go out to dinner that night instead of eating at the inn. We found a cute little bistro, and sat down for what we hoped would be a great meal.


Every�thing started well. I ordered in French and the waiter seemed to under�stand me but I knew I should have been concerned when I ordered the Rognon de Veau as our entr�e and he looked impressed. 


Read the rest of the article and get the recipe...


In This Issue
My Paris Kitchen
Vendor of the Month
New Products!
What's Hot
Medallions of Veal with Wild Mushrooms
What's For Dinner Wednesday
Piedmont Grocery Picks: Three Ros�s 
Chateau Miraval 2013 Rose
(Brad & Angelina's)

Chateau de Campuget Rose $11.99

Bielu et Fils Rose $10.99 
Quick Links


Visit our recipe blog to learn what Amy, our VP and resident foodie, is cooking up in her home kitchen.




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4038 Piedmont Ave.

Oakland, CA 94611


(510) 653-8181