Five Favorite Foods in France

Here's five of my favorites I instantly rush out and buy as soon as I arrive in France.

French radishes

I seldom buy radishes at home because their flavor is too strong and sharp. More petite and oblong than American radishes, these beauties have a mild bite and a slight sweetness. French radishes liven up the most basic salad without overwhelming the tongue.



Mamie Nova yogurts and desserts

It's one of my many indulgences in France, but where else can you find rhubarb yogurt? Mamie Nova makes the tastiest yogurts as well as small containers of delectable desserts like salted butter caramel and one called Coeur de Liegeois, which is vanilla pudding mixed with salted butter caramel and topped with whipped cream. Mmm mmm good. And you can't beat the price!


Celeri Remoulade

This salad made from celery root is ubiquitous in France, yet hardly seen in the US. It’s the first thing I purchase when I arrive in France. You can buy it at any supermarket (supermarche), but I find the best tasting at Les Halles indoor farmer’s markets, a charcuterie, which is like an upscale delicatessen or a boucherie (butcher). Made with lemon juice, mayonnaise and Dijon mustard, it’s both tangy and creamy on the tongue. Here's a classic recipe if you want to start making it at home.


White asparagus

Spring in France is asparagus season. This was my first opportunity to try white asparagus. It has a more delicate flavor, sweeter with a hint of bitterness. The preparation is different from green asparagus. You peel the sides of the asparagus, then boil it in water, butter, lemon juice and salt along with the peelings. Depending on the region, it’s served with a hollandaise, béarnaise or mousseline sauce, or a simple vinaigrette. All these sauces can be whipped together quickly with easy to make powdered packets purchased at the supermarket, and they’re delicious.


Kouign-amann

This is my favorite pastry in France, but you can only find it at boulangeries in Brittany. A kouign-amann (pronounced queen a-mahn) is a sweet Breton pastry made with layers and layers of thin buttery dough and sugar, then slowly baked until it caramelizes. It was originally made as a cake, but now it’s mostly sold as individual pastries. Due to all its richness, it probably is the most indulgent pastry in France.


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Hi, I’m Lori Cronwell. As a writer and frequent traveler, I admire the values most Europeans embrace: choosing quality over quantity; residing in smaller, more sustainable homes; working less and spending more time with friends and family.
 

Those values were key in my decision to drastically downsize to a 700 sq. ft. accessory dwelling unit (ADU) with the goal of creating a simpler, more sumptuous life with time for travel.
 

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