Jo Ling wrote:
> Just spent a week in the French alps, with delicious cooking provided by the
> chalet hosts.
>
> A lot of the food had an interesting piquance to it, but whenever I asked
> for the recipe it was a case of "oh, just some chicken and a stock cube,
> then some cream ... "
>
> Turns out they'd been using French stock cubes, and not the blank
> Oxo/Knorr/Tesco_Value stuff that you get here.
>
> Where in the UK can I get French stock cubes, s'il vous plait?

I doubt that finding 'French stock cubes' is going to reproduce that
'interesting piquance.' You needed to press a little harder to get a
fuller answer. Letting the mind wander through the fields of French
cooking, I wonder if perhaps you're not accustomed to using shallots in
your cooking? If that's true, try some and see if that is the
direction you're seeking. -aem