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

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.

Absente Absinthe $49.99

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. 

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. Read More...

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.

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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...