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Save/ShareWhen it comes time to buy food presents for the people back home, the City of Light can turn any suitcase heavy. But years of transatlantic gifting have taught me how to scale down both the size and the cost of these purchases. Here are some ideas that I found while shopping for a recent trip from Paris to New York. They brought great smiles without breaking either my back or my budget.
Luxe
Fauchon. The hot-pink diva of gourmandise, Fauchon is filled with pricey food treats. Looking for caviar, foie gras, or your very own truffle? You'll find them here, and they'll sometimes be more expensive than your hotel room. I like to come to this den of luxury for something decidedly more modest—the pretty little pots of confit de lait. This milk jam is very French, very delicious when spread on toast with salted butter, and very cheap—just over €2 ($2.50). Fauchon also sells its products at Charles de Gaulle airport if you want to leave your shopping until the very last minute. 30 place Madeleine, 8th arrondissement
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Epicerie de Bruno. Around this corner from the market-heavy rue Montorgueil, this independent shop makes choosing a gift easy by stocking only a small selection of superb food treats. Bruno’s family has been in the business for three generations, and he'll be happy to impress you with his knowledge of spices, chocolate, and the English language. One of the things I picked up was a bar of chocolate made with cardamom, but that never made it out of Paris. A few doors down at #58 is G.Detou, a well-known foodie wonder-store. From here I scored some prestige vanilla en poudre, a pure powder of crushed vanilla pods that’s highly prized but hard to find in America. It costs less than €5 ($6.40) for 50 grams. I also loaded up on Valhrona chocolate, the premium (and practically only) French chocolate brand. Bars of the dark, rich stuff (70% cacao) were €2.50 ($3.25) 30 rue Tiquetonne, 2nd arrondissement
Bargain
Monoprix (more than 50 stores acros the city). Selling clothes, cosmetics, and food, Monoprix is the closest thing to Target that you'll find in France. Walk ten minutes in any direction and you're bound to see their red neon sign, or else head to 140 rue de Rennes (6th arrondissement) for a particularly good-sized store. My go-to gift at Monoprix is always fleur de sel. This superior salt is sold in cute cork-topped cylinders for €3.40 ($4.30)—that's half the price charged at many American gourmet stores. On a recent visit I also picked up a box with three tubes of crème de marron (chestnut cream) for €2.78 ($3.57). I'm a sucker for the haute Nutella taste and pretty packaging. In the wine aisle I grabbed a few bottles of moelleux for €8 ($10.25). The sweet wine (serve it with with dessert, foie gras, or cheese) comes in skinny bottles, making it easier to carry than your average Bordeaux. To top it all off, I bought a dried sausage for €4.29 ($5.50). Well-wrapped in plastic, it managed to make my editors very happy without making my suitcase smell like cured pork.
If you'd like to bring some fromage from Paris, consider this: the United States prohibits unpasteurized (lait cru) cheese that has been aged for less than 90 days. Honest travelers buy pasteurized versions of their favorite cheese to carry in their checked luggage. Lawbreakers favor the premium raw milk cheese from the Androuet case in a food shop at Charles de Gaulle airport. Buying your cheese in duty free helps it to stay colder longer, and packages are vacuum sealed for stinkless transport. At least that’s what we hear…
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Macaroons from LaDuree are always a HUGE hit :)
http://www.laduree.fr/
Anne
Posted By Prêt à Voyager on February 20, 2009, 9:23 AM
My wife and I bring back womens' scarves. They can be bought on the street, at the numerous tourist shops, the Marche des Puces, or any department store. The street vendors and flea market are willing to bargain, especially if you are buying more than one. As to foie gras, I believe that it is illegal in that it is a meat product. In any case, we have never declared it. Whether or not it might be confiscated also depends on the customs inspector and his own interpretation of the rules; they are not consistent.
Posted By Gary Mason on February 23, 2009, 2:17 PM
Packaged lavender (only the better) and essential oils... tiny and light weight.
Street sellers' scarves if giftee is not label crazy. Look over herb shops for ideas.
Posted By Charlotte Marie on February 23, 2009, 5:43 PM
I love the cloth grocery bags that Monoprix sells (also other shops in Europe). Even though US groceries now sell them, it is very fun to have the foreign label on your bags.
Posted By Micky on February 24, 2009, 12:11 AM
Angelina's is a definite MUST! Do not leave without having the African Hot Chocolate. It's hands down the best I have ever tasted. Like a dessert you sip and savor.
No problem bringing packages of it, or their equally great tasting chocolate treats, back with you - if they last that long.
Located at 26 Rue De Rivoli, it's the Tuileries Metro stop. Walk the gardens or get sticker shock from some of the many designer shops on Rivoli.
Posted By Mary Keeler on February 24, 2009, 9:53 AM
I bought several small rain umbrellas at a kiosk in Paris a few years ago....the Eiffel Tower and other lovely French designs made it so very special...it was US$10 4 years ago. Not all kiosks sell them. It took me several days to find a second one so I could buy another umbrella for a gift. My friend loved it.
Posted By Bonnie on February 25, 2009, 4:34 PM
Fill a large pot with 1 quart of water. Add 2 tbsp. sale and bring to a boil. Put lobster (s) in head first. Bring water back to boil. Lower heat, cover,and simmer.
Cooking Times
1 1/4 lb. Lobster (feeds 1) 12 minutes
1 1/2-2 lb. lobster (feeds 1) 16 minutes
2 1/2 - 31/2 lb. lobsters (feeds 1-2) 20 minutes
4-5 lb. lobster (feeds 2) 24 minutes
Large lobsters aren't tough..they're superb!
Place lobster in sink until cook enough to handle. Then put it on it's back..using a heavy,sharp pointed knife, cut thru entire length of body and tail. Remove stomach, (in back of head) and intestinal vein that runs from stomach to end of tail. Spread open. Seve with mallet or crackers to break the large claws. The tail section and claws offer the largest pieces of meat, but don't let anyone overlook the good meat to be found in the body section. Unhinge the shell from the body, then crack the body apart sideways, to get at the meat. This section contains the "tomalley," or green liver, and the red coral roe (only found in females)..both are delicious. The little claws and tail-piece flippers hold rewarding morsels too. Hot lobster always tastes best dipped in melted butter with lemon juice. Cold lobster is good with either melted butter or mayonnaise.
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