Several years ago when I solicited suggestions for what to bring back from
England, people here had a lot of interesting ideas, so I thought I'd give it
another go. In about a month and a half, we'll be heading to France for 3
weeks and hitting Paris, Normandy (briefly), the Loire Valley region, the
Dordogne (also very briefly) and Provence.

I already had things in mind like olive oil and some wine, which should be all
right through Customs. Rules are strict and say no fruits/vegetables and it
sounds like meat in any form might also be against the rules, according to
U.S. Custom's website. So foie gras is probably out. Some cheeses are
permitted, but chances are we'll try and eat our fill there rather than toting
any home.

Any other suggestions? I'm up for regional product suggestions or other
travel-related tips, too. We'll be packing light, so I'm afraid I can't
carry very much back.


Ariane

P.S. As far as I'm concerned, directing anti-French sentiments and other
puerile nonsense at this thread or me will be like farting in the wind. For
every persnickety lecture I receive about boycotting French products, I will
buy and eat one large chunk of camembert. You have been duly warned. ;P



--
Dysfunction: The only consistent feature of all your dissatisfying relations
is you.
http://www.despair.com/demotivators/dysfunction.html

"Ariane Jenkins" > wrote in message
...
>
>
>
> Several years ago when I solicited suggestions for what to bring back from
> England, people here had a lot of interesting ideas, so I thought I'd give
> it
> another go. In about a month and a half, we'll be heading to France for 3
> weeks and hitting Paris, Normandy (briefly), the Loire Valley region, the
> Dordogne (also very briefly) and Provence.
>
> I already had things in mind like olive oil and some wine, which should be
> all
> right through Customs. Rules are strict and say no fruits/vegetables and
> it
> sounds like meat in any form might also be against the rules, according to
> U.S. Custom's website. So foie gras is probably out. Some cheeses
> are
> permitted, but chances are we'll try and eat our fill there rather than
> toting
> any home.
>
> Any other suggestions? I'm up for regional product suggestions or other
> travel-related tips, too. We'll be packing light, so I'm afraid I can't
> carry very much back.
>
>

Tinned meat like pates should be OK. If you consider canned truffles, forget
about it. They lose 95% of their aroma when canned, and it's the aroma that
you want.


--
Peter Aitken

Remove the crap from my email address before using.

In article >,
Ariane Jenkins > wrote:

> Several years ago when I solicited suggestions for what to bring back from
> England, people here had a lot of interesting ideas, so I thought I'd give it
> another go. In about a month and a half, we'll be heading to France for 3
> weeks and hitting Paris, Normandy (briefly), the Loire Valley region, the
> Dordogne (also very briefly) and Provence.
>
> I already had things in mind like olive oil and some wine, which should be all
> right through Customs. Rules are strict and say no fruits/vegetables and it
> sounds like meat in any form might also be against the rules, according to
> U.S. Custom's website. So foie gras is probably out. Some cheeses are
> permitted, but chances are we'll try and eat our fill there rather than toting
> any home.
>

Canned meat products are fine ONLY if they contain NO pork products at
all. Which makes no sense to me but they took the cans with pork listed
on the labels and not the ones with any other meat.

Ariane Jenkins > wrote:

>
>
>
>Several years ago when I solicited suggestions for what to bring back from
>England, people here had a lot of interesting ideas, so I thought I'd give it
>another go. In about a month and a half, we'll be heading to France for 3
>weeks and hitting Paris, Normandy (briefly), the Loire Valley region, the
>Dordogne (also very briefly) and Provence.
>
>I already had things in mind like olive oil and some wine, which should be all
>right through Customs. Rules are strict and say no fruits/vegetables and it
>sounds like meat in any form might also be against the rules, according to
>U.S. Custom's website. So foie gras is probably out. Some cheeses are
>permitted, but chances are we'll try and eat our fill there rather than toting
>any home.
>
>Any other suggestions? I'm up for regional product suggestions or other
>travel-related tips, too. We'll be packing light, so I'm afraid I can't
>carry very much back.
>
>
>Ariane
>
>P.S. As far as I'm concerned, directing anti-French sentiments and other
>puerile nonsense at this thread or me will be like farting in the wind. For
>every persnickety lecture I receive about boycotting French products, I will
>buy and eat one large chunk of camembert. You have been duly warned. ;P


Herbes de Provence

--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Fleur de Sel

Nancree

"The Cook" wrote in message

> Ariane Jenkins > wrote:
>
>>Several years ago when I solicited suggestions for what to bring back from
>>England, people here had a lot of interesting ideas, so I thought I'd give
>>it
>>another go. In about a month and a half, we'll be heading to France for 3
>>weeks and hitting Paris, Normandy (briefly), the Loire Valley region, the
>>Dordogne (also very briefly) and Provence.
>>
>>Any other suggestions? I'm up for regional product suggestions or other
>>travel-related tips, too. We'll be packing light, so I'm afraid I can't
>>carry very much back.
>>
>>Ariane
>>
>
> Herbes de Provence
>
> Susan N.

Yes, herbes de Provence - but look for the delightful little Provençal
pottery jars with Herbes de Provence written on them -
makes a great memory later.

You lucky stiff, Ariane! You're going to our favorite haunts. Don't pack
too light - you'll need something warm, plus rain gear of some kind. The
last time we were in Paris it was April, cold and rained all week. The
Côte d'Azur was warmer, but not beach weather. Have a great time!

Ariane,

Know I'm envious, and I like your style in your post scripted warning.
=o) Enjoy the Camembert, and the Brie and the croissants and
the___________ (fill in the blank).
Fleur de sel as Nancree recommended is a very good thought. Herbes de
Provence in the little clay pots are also nice. Maybe you could also
bring home some Lavender from Provence.

Calvados, the apple brandy from Normandy is also very good.

Melissa

Ariane Jenkins wrote:
>
> Several years ago when I solicited suggestions for what to bring back from
> England, people here had a lot of interesting ideas, so I thought I'd give it
> another go. In about a month and a half, we'll be heading to France for 3
> weeks and hitting Paris, Normandy (briefly), the Loire Valley region, the
> Dordogne (also very briefly) and Provence.
>
> I already had things in mind like olive oil and some wine, which should be all
> right through Customs. Rules are strict and say no fruits/vegetables and it
> sounds like meat in any form might also be against the rules, according to
> U.S. Custom's website. So foie gras is probably out. Some cheeses are
> permitted, but chances are we'll try and eat our fill there rather than toting
> any home.
>
> Any other suggestions? I'm up for regional product suggestions or other
> travel-related tips, too. We'll be packing light, so I'm afraid I can't
> carry very much back.
>
> Ariane
>
> P.S. As far as I'm concerned, directing anti-French sentiments and other
> puerile nonsense at this thread or me will be like farting in the wind. For
> every persnickety lecture I receive about boycotting French products, I will
> buy and eat one large chunk of camembert. You have been duly warned. ;P


LOL! Good for you and I'm seriously envious.


Purple mustard, made with grape must.
Norman cidre or calvados
Olives
Confit de canard or confit d'oie (comes in a tin)
Nougat
Various fruit syrups for making drinks


Look never mind; there's just too much to consider LOL. Just eat some
of anything that takes your fancy!

Ariane Jenkins wrote:

>
> Several years ago when I solicited suggestions for what to bring back from
> England, people here had a lot of interesting ideas, so I thought I'd give
> it
> another go. In about a month and a half, we'll be heading to France for 3
> weeks and hitting Paris, Normandy (briefly), the Loire Valley region, the
> Dordogne (also very briefly) and Provence.
>

Candied lilacs.

---jkb

--
"Grandma taught me never to judge a species by their eating habits."
-- Commander Tucker

Oh! And do bring some lavender honey. As far as I can tell it isn't
available in this country. And, if you can, have it with every
breakfast while you are there, with croissants. (I once tried heating
honey and lavender, and then straining it to get the lavender out.
Didn't work. I guess the bee just has to make it himself.)
Nancree

On Sat, 12 Mar 2005 14:49:14 -0800, Tamzen Cannoy
> wrote:

>In article >,
> Ariane Jenkins > wrote:
>
>> Several years ago when I solicited suggestions for what to bring back from
>> England, people here had a lot of interesting ideas, so I thought I'd give it
>> another go. In about a month and a half, we'll be heading to France for 3
>> weeks and hitting Paris, Normandy (briefly), the Loire Valley region, the
>> Dordogne (also very briefly) and Provence.
>>
>> I already had things in mind like olive oil and some wine, which should be all
>> right through Customs. Rules are strict and say no fruits/vegetables and it
>> sounds like meat in any form might also be against the rules, according to
>> U.S. Custom's website. So foie gras is probably out. Some cheeses are
>> permitted, but chances are we'll try and eat our fill there rather than toting
>> any home.
>
Samantha and I did that last April Ariane. Barged on the Loire Valley
canals and did some Paris too. As a general observation, there are
not many bargain opportunities in Europe. Their 'Foodie' toy shops
are behind ours, although I did spot a nice carving knife/fork set.
Their Markets and grocery shops are worth a tour though.

If you're going for Aliments and Spirits, I'd go to the Brandy section
for Spirits, and of course there are some awfully nice Estates in the
Loire. I'd do my shopping in Paris so that as not to have to schlepp
the stuff all over the place.

Basically, we didn't bother with Aliments and Spirits as we can do as
well or better and mostly cheaper here in Calgary. Coffee is an
exception. The French do this very well.

The Louvre has some great quality Posters by the Renaissance and
Impressionist guys, that make a great addition to most homes after you
have then framed. In any event their Gift Shop is well worth a visit
while you are at the Louvre. The first Sunday of every month is free
admission - don't go unless you want to queue up for hours.

If you want to visit 'Shrines' put the Poilanne Bakery on your route.
See if you can get some starter [PS Freeze it before coming back].

If you want more take it to e-mail, Ariane

Harry

On Sat, 12 Mar 2005 21:32:05 GMT, Ariane Jenkins
> wrote:

>
>
>
>Several years ago when I solicited suggestions for what to bring back from
>England, people here had a lot of interesting ideas, so I thought I'd give it
>another go. In about a month and a half, we'll be heading to France for 3
>weeks and hitting Paris, Normandy (briefly), the Loire Valley region, the
>Dordogne (also very briefly) and Provence.
>
>I already had things in mind like olive oil and some wine, which should be all
>right through Customs. Rules are strict and say no fruits/vegetables and it
>sounds like meat in any form might also be against the rules, according to
>U.S. Custom's website. So foie gras is probably out. Some cheeses are
>permitted, but chances are we'll try and eat our fill there rather than toting
>any home.
>
>Any other suggestions? I'm up for regional product suggestions or other
>travel-related tips, too. We'll be packing light, so I'm afraid I can't
>carry very much back.
>
>
>Ariane
>
>P.S. As far as I'm concerned, directing anti-French sentiments and other
>puerile nonsense at this thread or me will be like farting in the wind. For
>every persnickety lecture I receive about boycotting French products, I will
>buy and eat one large chunk of camembert. You have been duly warned. ;P

I suggest you try to eat things that you can't bring back and are hard
to get he

Raw-milk cheeses aged less than 60 days. Premium oysters (Nr 00 of
Bretagne and Normandie), fancy chickens (Bresse, but there are others
as well.)

Also solettes (great little flatfish, related to Dover Sole, but not
much bigger than sand dabs), oursin (sea urchin or uni),
andouillettes (chitterling sausages), crevettes rouges (Lovely little
shrimp with heads on).

And notice the pride with which they care for and serve their lovely
stuff.

Your memories will be better than what you could carry back.

Then when you are home, try stuff grown by small farmers, artisanal
cheesemakers, etc close to home. You may find new appreciation and
notice differences that matter more than they did.

End of rant


Rodney Myrvaagnes NYC


We have achieved faith-based science,
faith-based economics, faith-based law
enforcement, and faith-based missile
defense.
What's next? Faith-based air traffic control?

On Sat, 12 Mar 2005 22:16:34 GMT, Peter Aitken > wrote:

>
> Tinned meat like pates should be OK. If you consider canned truffles, forget
> about it. They lose 95% of their aroma when canned, and it's the aroma that
> you want.

That's a shame the truffles, but thanks for the tip... I guess we
won't bother with those, although hopefully we'll have a chance to sample some
when dining out.

I hear different reports canned pate and meat products in cans. The
Customs website said that most meats a no-no, regardless of what form they're
in. But a lot might depend on the agent you get inspecting your luggage.
More on that later...

Ariane

On Sat, 12 Mar 2005 14:49:14 -0800, Tamzen Cannoy
> wrote:
>>
>
> Canned meat products are fine ONLY if they contain NO pork products at
> all. Which makes no sense to me but they took the cans with pork listed
> on the labels and not the ones with any other meat.

Thanks. As I mentioned in a reply to Peter, I've gotten different reports
on this. Some people have mentioned that they were able to bring back canned
foie gras just fine, others report that theirs were confiscated. It looks
like it might be a bit of a gamble, so we won't attempt to bring back anything
we're not willing to lose.

On the other hand, we have done a bit of international traveling, and
have yet to have our luggage inspected, period. Mostly I suspect it's because
we're carrying very little, perhaps it doesn't seem worth the bother.

Ariane

On Sun, 13 Mar 2005 03:19:57 GMT, Harry Demidavicius > wrote:
>>
> Samantha and I did that last April Ariane. Barged on the Loire Valley
> canals and did some Paris too. As a general observation, there are
> not many bargain opportunities in Europe. Their 'Foodie' toy shops
> are behind ours, although I did spot a nice carving knife/fork set.
> Their Markets and grocery shops are worth a tour though.
>
> If you're going for Aliments and Spirits, I'd go to the Brandy section
> for Spirits, and of course there are some awfully nice Estates in the
> Loire. I'd do my shopping in Paris so that as not to have to schlepp
> the stuff all over the place.

Yeah, that's what I figured we'd do. FWIW, we'll be going most places by
rental car once we leave Paris. We'll be taking the train from Arles back to
Paris for the flight home at the end of our stay. There will be some room to
carry around stuff, and if we have to, I figure we could always buy a cheap
bag and check in luggage in addition to our carry ons.

> Basically, we didn't bother with Aliments and Spirits as we can do as
> well or better and mostly cheaper here in Calgary. Coffee is an
> exception. The French do this very well.
>
> The Louvre has some great quality Posters by the Renaissance and
> Impressionist guys, that make a great addition to most homes after you
> have then framed. In any event their Gift Shop is well worth a visit
> while you are at the Louvre. The first Sunday of every month is free
> admission - don't go unless you want to queue up for hours.
>
> If you want to visit 'Shrines' put the Poilanne Bakery on your route.
> See if you can get some starter [PS Freeze it before coming back].
>
> If you want more take it to e-mail, Ariane

Thanks, Harry! Coffee is a possibility. We don't drink it much, but
my dad is an addict. And the Impressionist posters are a good idea, that'd be
something relatively easy to ship back home, too.

For Paris, we were thinking of getting the Museum and Monuments
pass, not just to save money, but for its flexibility and the ability to skip
ticket lines. Where we're staying is pretty close to the Louvre.

I heard of Poilane's, but I'm afraid we won't have the resources to
freeze any starter before the return trip.

Ariane

P.S. I may take you up on the e-mail offer too, thanks again.

On Sat, 12 Mar 2005 19:19:06 -0500, limey > wrote:
>>
>> Herbes de Provence
>>
>> Susan N.
>
> Yes, herbes de Provence - but look for the delightful little Provençal
> pottery jars with Herbes de Provence written on them -
> makes a great memory later.

Thanks Susan and Dora! What do you generally use the herbes de
Provence mixture for?

> You lucky stiff, Ariane! You're going to our favorite haunts. Don't pack
> too light - you'll need something warm, plus rain gear of some kind. The
> last time we were in Paris it was April, cold and rained all week. The
> Côte d'Azur was warmer, but not beach weather. Have a great time!


We will! Even Erik is excited about going, and he's usually so
laid-back about these things.

I figure we'll bring layered clothing and a light jacket, plus an
umbrella. Generally, I don't mind the cold, it's heat that bothers me most.
Got all that insulation, don't you know. ;D

Ariane

On Sat, 12 Mar 2005 16:49:15 -0800, Jeff Bienstadt > wrote:
>
> Candied lilacs.

How unusual! I've heard of candied violets, but never lilacs.
Thank you, I'll keep an eye out for these.

Ariane

On 12 Mar 2005 16:34:52 -0800, >
wrote:
> Ariane,
>
> Know I'm envious, and I like your style in your post scripted warning.
>=o)

Hehehe, yeah, I love those posters. And the accompanying pictures are
usually hilariously appropriate, too! ;D

>Enjoy the Camembert, and the Brie and the croissants and
> the___________ (fill in the blank).
> Fleur de sel as Nancree recommended is a very good thought. Herbes de
> Provence in the little clay pots are also nice. Maybe you could also
> bring home some Lavender from Provence.
>
> Calvados, the apple brandy from Normandy is also very good.

Yeah, that might be an interesting one. I don't drink, but DH
does a little. He's never had brandy, but it sounds like it'd be good for
cooking with, too.

Ariane



--
Dysfunction: The only consistent feature of all your dissatisfying
relationships is you.
http://www.despair.com/demotivators/dysfunction.html

On Sat, 12 Mar 2005 17:40:00 -0700, Arri London > wrote:

>
> LOL! Good for you and I'm seriously envious.
>
>
> Purple mustard, made with grape must.
> Norman cidre or calvados
> Olives
> Confit de canard or confit d'oie (comes in a tin)
> Nougat
> Various fruit syrups for making drinks

That all sounds good to me! We'll be checking in at Jungle Jim's
shortly before we go, just to make sure that we don't buy anything in France
that's readily available here.

> Look never mind; there's just too much to consider LOL. Just eat some
> of anything that takes your fancy!

LOL... That's a given!

Ariane

On 12 Mar 2005 17:06:57 -0800, nancree > wrote:
> Oh! And do bring some lavender honey. As far as I can tell it isn't
> available in this country. And, if you can, have it with every
> breakfast while you are there, with croissants. (I once tried heating
> honey and lavender, and then straining it to get the lavender out.
> Didn't work. I guess the bee just has to make it himself.)
> Nancree
>

Hmmm, thanks, Nancree. I _think_ I may have seen lavender honey in
some specialty stores here, but I'm not positive. It sounds like it's worth a
try.

Ariane

On Sun, 13 Mar 2005 00:08:17 -0500, Rodney Myrvaagnes >
wrote:
>
> I suggest you try to eat things that you can't bring back and are hard
> to get he
>
> Raw-milk cheeses aged less than 60 days. Premium oysters (Nr 00 of
> Bretagne and Normandie), fancy chickens (Bresse, but there are others
> as well.)
>
> Also solettes (great little flatfish, related to Dover Sole, but not
> much bigger than sand dabs), oursin (sea urchin or uni),
> andouillettes (chitterling sausages), crevettes rouges (Lovely little
> shrimp with heads on).
>
> And notice the pride with which they care for and serve their lovely
> stuff.
>
> Your memories will be better than what you could carry back.
>
> Then when you are home, try stuff grown by small farmers, artisanal
> cheesemakers, etc close to home. You may find new appreciation and
> notice differences that matter more than they did.

Great suggestions, thank you. We'll definitely be trying everything
we can, both of us are fairly adventurous eaters. I'm sure many visits to
cheese shops will be part of the trip. I still like poking around in
groceries and food markets even when I'm on vacation, the contents are usually
so different from what we have back home and they're great places for edible
souvenirs.

Also, both of us love seafood. I've only had sea urchin in sushi
bars, but really enjoyed it. The raw oysters sound intriguing, too. We've
only had Gulf oysters when we were in Louisana, and while those were
delicious, I'm told that the tastes can vary depending on where an oyster was
grown. We're curious to see the differences, plus stories of gorgeous
platters of fruits des mer are already making me drool.

Ariane

"Harry Demidavicius" > wrote in message
...

> As a general observation, there are not many
> bargain opportunities in Europe.

While there are fewer "discount" shops in Europe, in general, I think
there are good values to be had. Unfortunately for Americans, the
exchange rate for the dollar sucks a$$ right now.

> Their 'Foodie' toy shops are behind ours, although
> I did spot a nice carving knife/fork set.

?? Do you mean that you don't think they have as many good things?
I'd have to disagree with you there. *Plenty* of good things to be
had, in most every city I've been to (although I'd be loath to
purchase here in Copenhagen or in, say, Oslo, two of the most
expensive cities in the world -- other European cities are much less
expensive).

Their Markets and grocery shops are worth a tour though.

Definitely.

> If you're going for Aliments and Spirits, I'd go to the
> Brandy section for Spirits, and of course there are
> some awfully nice Estates in the Loire. I'd do my
> shopping in Paris so that as not to have to schlepp
> the stuff all over the place.

When you're looking at distilled spirits, don't overlook Armagnac
(similar to Cognac, but from a different region and with different
characteristics) and, as others have mentioned, Calvados.

> The Louvre has some great quality Posters by
> the Renaissance and Impressionist guys, that make
> a great addition to most homes after you have then
> framed. In any event their Gift Shop is well worth
> a visit while you are at the Louvre. The first Sunday
> of every month is free admission - don't go unless you
> want to queue up for hours.

Tickets for the Louvre can be pre-purchased, thereby avoiding the
hours-long queue.
-j

There's a fantastic and enormous "grocery" - the word doesn't do it justice,
in the place de la madelaine. Can't remember the name but it is quite
famous. They sell it all, from chocolates to canned duck confit, lavender
honey; everything.

...Richard.
"Ariane Jenkins" > wrote in message
...
>
>
>
> Several years ago when I solicited suggestions for what to bring back from
> England, people here had a lot of interesting ideas, so I thought I'd give
> it
> another go. In about a month and a half, we'll be heading to France for 3
> weeks and hitting Paris, Normandy (briefly), the Loire Valley region, the
> Dordogne (also very briefly) and Provence.
>
> I already had things in mind like olive oil and some wine, which should be
> all
> right through Customs. Rules are strict and say no fruits/vegetables and
> it
> sounds like meat in any form might also be against the rules, according to
> U.S. Custom's website. So foie gras is probably out. Some cheeses
> are
> permitted, but chances are we'll try and eat our fill there rather than
> toting
> any home.
>
> Any other suggestions? I'm up for regional product suggestions or other
> travel-related tips, too. We'll be packing light, so I'm afraid I can't
> carry very much back.
>
>
> Ariane
>
> P.S. As far as I'm concerned, directing anti-French sentiments and other
> puerile nonsense at this thread or me will be like farting in the wind.
> For
> every persnickety lecture I receive about boycotting French products, I
> will
> buy and eat one large chunk of camembert. You have been duly warned. ;P
>
>
>
> --
> Dysfunction: The only consistent feature of all your dissatisfying
> relations
> is you.
> http://www.despair.com/demotivators/dysfunction.html

In article >, Ariane Jenkins
> wrote:
<snippage re upcoming trip to France)

Hey, Ariane -- Anne Charlet is in Versailles. She and Bernard met me in
Paris. If you get back to me within the next six hours, I can give you
her (new) email address.
-Barb
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"Ariane Jenkins" wrote in message
limey wrote:
>>>
>>> Herbes de Provence
>>>
>>> Susan N.
>>
>> Yes, herbes de Provence - but look for the delightful little Provençal
>> pottery jars with Herbes de Provence written on them -
>> makes a great memory later.
>
> Thanks Susan and Dora! What do you generally use the herbes de
> Provence mixture for?

This is from my American version. Provence is absolutely famous for their
blend::

"Add to marinades for chicken, fish, lamb or beef. Use in omelettes. Add
to liquid when cooking rice. Adds delicious flavor to white sauces.
Delicious in cheese dishes and with shellfish. Sprinkle over baked
potatoes, tomatoes and onions for heightened flavor.

"Ingredients: Thyme, marjoram, rosemary, basil, fennel, sage, lavender."

>> You lucky stiff, Ariane! You're going to our favorite haunts. Don't
>> pack
>> too light - you'll need something warm, plus rain gear of some kind. The
>> last time we were in Paris it was April, cold and rained all week. The
>> Côte d'Azur was warmer, but not beach weather. Have a great time!
>
> We will! Even Erik is excited about going, and he's usually so
> laid-back about these things.
>
> I figure we'll bring layered clothing and a light jacket, plus an
> umbrella. Generally, I don't mind the cold, it's heat that bothers me
> most.
> Got all that insulation, don't you know. ;D
>
> Ariane

Sounds good to me - you'll have a great time, no matter what. If you've
tackled oysters, then you're ready for snails. ;-D

Dora

"Ariane Jenkins" wrote in message

> Several years ago when I solicited suggestions for what to bring back from
> England, people here had a lot of interesting ideas, so I thought I'd give
> it
> another go. In about a month and a half, we'll be heading to France for 3
> weeks and hitting Paris, Normandy (briefly), the Loire Valley region, the
> Dordogne (also very briefly) and Provence.
>
> Any other suggestions? I'm up for regional product suggestions or other
> travel-related tips, too. We'll be packing light, so I'm afraid I can't
> carry very much back.
>
> Ariane
>
The cheese shops, the delis, the bakeries with their breads, croissants and
pain du chocolate, and (for me!) the wonderful patisseries with their
tempting fruit tarts, Napoleons and other sinful things, are absolute musts.
Forget about bringing those home, though - just indulge.

Re the end of your first post - we have always been greeted warmly by the
French, especially since we are not strident and "Ugly Americans". The
French have told us some sad tales about that. We want them to know we are
there to learn and to get to know the people better. The occasional rude
ones? Of course. Try any big city here. I don't know how much French
you speak but the most important French words to learn aren't "please" or
"thank you", but "where's the restroom, please?" <G>

Dora

Rodney Myrvaagnes wrote:
> On Sat, 12 Mar 2005 21:32:05 GMT, Ariane Jenkins
> > wrote:
>
>
>>
>>
>>Several years ago when I solicited suggestions for what to bring back from
>>England, people here had a lot of interesting ideas, so I thought I'd give it
>>another go. In about a month and a half, we'll be heading to France for 3
>>weeks and hitting Paris, Normandy (briefly), the Loire Valley region, the
>>Dordogne (also very briefly) and Provence.
>>
>>I already had things in mind like olive oil and some wine, which should be all
>>right through Customs. Rules are strict and say no fruits/vegetables and it
>>sounds like meat in any form might also be against the rules, according to
>>U.S. Custom's website. So foie gras is probably out. Some cheeses are
>>permitted, but chances are we'll try and eat our fill there rather than toting
>>any home.
>>
>>Any other suggestions? I'm up for regional product suggestions or other
>>travel-related tips, too. We'll be packing light, so I'm afraid I can't
>>carry very much back.
>>


What about a set of those Languiole steak knives? They are
as sharp as razors and a tiny fraction of the cost you
would pay here at places like Sur la Table or even Professional
Cutlery Direct.

gloria p

On Sun, 13 Mar 2005 12:12:32 +0100, "jacqui{JB}"
> wrote:

>
>Tickets for the Louvre can be pre-purchased, thereby avoiding the
>hours-long queue.
>-j

Yes, that is important. Go to the token booth in any Metro station,
and ask for a "Carte Musee" for either 3 or 5 days. It comes with a
brocure telling you where the special door is at every museum it is
god for (including the Louvre). You show the card to the man through
the glass door and ingo, you are in just like that.

It doesn't save much if anything on the ticket prices, but your time
on tour is expensive.

Cluny and the palace at Versailles are also included, and some others.


Rodney Myrvaagnes NYC


We have achieved faith-based science,
faith-based economics, faith-based law
enforcement, and faith-based missile
defense.
What's next? Faith-based air traffic control?

Don't forget to write postcards and mail them postmarked from the top
of the Eiffel Tower to yourself, family and friends.

Dear Me,

Love,

Andy

--
"Ladies and gentlemen, The Beatles!"
- Ed Sullivan (1964)

"Tesla. Now there was a great inventor! ...zzzzzzttt"

-Andy (2005)

On Sun, 13 Mar 2005 12:18:01 GMT, Richard Green > wrote:
> There's a fantastic and enormous "grocery" - the word doesn't do it justice,
> in the place de la madelaine. Can't remember the name but it is quite
> famous. They sell it all, from chocolates to canned duck confit, lavender
> honey; everything.

Would it maybe be "Fauchon"? I've heard that IS pretty neat, and was
curious to check it out. I think there's a similar store also on place de la
Madeleine called Hediard. Thanks!

Ariane

--
Dysfunction: The only consistent feature of all your dissatisfying
relationships is you.
http://www.despair.com/demotivators/dysfunction.html

On Sun, 13 Mar 2005 07:43:53 -0600, Melba's Jammin'
> wrote:
> In article >, Ariane Jenkins
> wrote:
><snippage re upcoming trip to France)
>
> Hey, Ariane -- Anne Charlet is in Versailles. She and Bernard met me in
> Paris. If you get back to me within the next six hours, I can give you
> her (new) email address.
> -Barb


*looking at time stamp of post* Whoops. Thanks for the offer, Barb. I
did remember Anne Charlet was there, but haven't seen her post for ages.
Chances are we will be going to Versailles on a daytrip, though.

Ariane


--
Dysfunction: The only consistent feature of all your dissatisfying
relationships is you.
http://www.despair.com/demotivators/dysfunction.html

On Sun, 13 Mar 2005 14:12:09 -0500, limey > wrote:
>
> This is from my American version. Provence is absolutely famous for their
> blend::
>
> "Add to marinades for chicken, fish, lamb or beef. Use in omelettes. Add
> to liquid when cooking rice. Adds delicious flavor to white sauces.
> Delicious in cheese dishes and with shellfish. Sprinkle over baked
> potatoes, tomatoes and onions for heightened flavor.
>
> "Ingredients: Thyme, marjoram, rosemary, basil, fennel, sage, lavender."

Thanks, Dora. I'm curious about the addition of lavender, that would
certainly be unusual.

> Sounds good to me - you'll have a great time, no matter what. If you've
> tackled oysters, then you're ready for snails. ;-D

Hehehe, I've had them! We tried them in New Orleans, and the
taste/texture was a lot like mushrooms, it seemed like. Mostly they took on
the flavor of the garlic/butter/parsley sauce. I'm interested in trying them
in other preparations, though.

Ariane

On Sun, 13 Mar 2005 14:35:30 -0500, limey > wrote:
>>
> The cheese shops, the delis, the bakeries with their breads, croissants and
> pain du chocolate, and (for me!) the wonderful patisseries with their
> tempting fruit tarts, Napoleons and other sinful things, are absolute musts.
> Forget about bringing those home, though - just indulge.

LOL, no need to tell me twice. <g>

> Re the end of your first post - we have always been greeted warmly by the
> French, especially since we are not strident and "Ugly Americans". The
> French have told us some sad tales about that. We want them to know we are
> there to learn and to get to know the people better. The occasional rude
> ones? Of course. Try any big city here. I don't know how much French
> you speak but the most important French words to learn aren't "please" or
> "thank you", but "where's the restroom, please?" <G>

I took French in high school and a bit in college, but I'm terribly
rusty. I _used_ to be fairly good at the comprehension part, but my accent is
very poor. Still, I think I can remember enough to scrape by.

"Pardonnez-moi Monsieur/Madame, mais ou-est le W.C., s'il vous plait?" ;D


Ariane

--
Dysfunction: The only consistent feature of all your dissatisfying
relationships is you.
http://www.despair.com/demotivators/dysfunction.html

Ariane Jenkins > wrote in
:

> I took French in high school and a bit in college, but I'm
> terribly
> rusty. I _used_ to be fairly good at the comprehension part, but my
> accent is very poor. Still, I think I can remember enough to scrape
> by.
>

Never took French but WAS taught to say "voo lay voo cooche avec moi
says swa si vou plait mademoiselle?"

NO WHERE NEAR THE PROPER SPELLING, NOR LANGUAGE, except in uncertain
company.

André

--
"Ladies and gentlemen, The Beatles!"
- Ed Sullivan (1964)

"Ariane Jenkins" > wrote in message
...
> On 12 Mar 2005 16:34:52 -0800, >
> wrote:
>> Ariane,

[snip]
>> Calvados, the apple brandy from Normandy is also very good.
>
> Yeah, that might be an interesting one. I don't drink, but DH
> does a little. He's never had brandy, but it sounds like it'd be good for
> cooking with, too.

With pork loin medallions, mushroom, and and diced sweet apples. To die
for.

Marc

Yes, of course, that's what it is....... Fauchon. Tks for reminding me;
spent a few happy hours there last year!
Richard.
"Ariane Jenkins" > wrote in message
...
> On Sun, 13 Mar 2005 12:18:01 GMT, Richard Green >
> wrote:
>> There's a fantastic and enormous "grocery" - the word doesn't do it
>> justice,
>> in the place de la madelaine. Can't remember the name but it is quite
>> famous. They sell it all, from chocolates to canned duck confit, lavender
>> honey; everything.
>
> Would it maybe be "Fauchon"? I've heard that IS pretty neat, and was
> curious to check it out. I think there's a similar store also on place de
> la
> Madeleine called Hediard. Thanks!
>
> Ariane
>
> --
> Dysfunction: The only consistent feature of all your dissatisfying
> relationships is you.
> http://www.despair.com/demotivators/dysfunction.html
>

On Mon, 14 Mar 2005 05:31:01 -0500, Marc Wolfe > wrote:

uses for Calvados
>
> With pork loin medallions, mushroom, and and diced sweet apples. To die
> for.

That does sound good, thanks for the idea, Marc! We will make the
effort to try some dishes using Calvados to see if it's something that
would be to our taste.

Ariane

On Mon, 14 Mar 2005 12:08:03 GMT, Richard Green > wrote:
> Yes, of course, that's what it is....... Fauchon. Tks for reminding me;
> spent a few happy hours there last year!
> Richard.

Hehe, I'm sure we will do the same. I only hope our credit card
doesn't suffer too much in the process.

Ariane
--
Dysfunction: The only consistent feature of all your dissatisfying
relationships is you.
http://www.despair.com/demotivators/dysfunction.html

"Ariane Jenkins" > wrote in message
...
> On Sun, 13 Mar 2005 14:35:30 -0500, limey > wrote:
>>>
>> The cheese shops, the delis, the bakeries with their breads, croissants
>> and
>> pain du chocolate, and (for me!) the wonderful patisseries with their
>> tempting fruit tarts, Napoleons and other sinful things, are absolute
>> musts.
>> Forget about bringing those home, though - just indulge.
>
> LOL, no need to tell me twice. <g>
>
>> Re the end of your first post - we have always been greeted warmly by the
>> French, especially since we are not strident and "Ugly Americans". The
>> French have told us some sad tales about that. We want them to know we
>> are
>> there to learn and to get to know the people better. The occasional rude
>> ones? Of course. Try any big city here. I don't know how much French
>> you speak but the most important French words to learn aren't "please" or
>> "thank you", but "where's the restroom, please?" <G>
>
> I took French in high school and a bit in college, but I'm terribly
> rusty. I _used_ to be fairly good at the comprehension part, but my
> accent is
> very poor. Still, I think I can remember enough to scrape by.
>
> "Pardonnez-moi Monsieur/Madame, mais ou-est le W.C., s'il vous plait?"
> ;D
>
> Ariane

OR --
Pardonnez-moi, Monsieur/Madame, mais où sont les toilettes, s'il vous plaît?
Dora

"Andy" wrote in message
> Ariane Jenkins wrote >
>> I took French in high school and a bit in college, but I'm
>> terribly
>> rusty. I _used_ to be fairly good at the comprehension part, but my
>> accent is very poor. Still, I think I can remember enough to scrape
>> by.
>>
> Never took French but WAS taught to say "voo lay voo cooche avec moi
> says swa si vou plait mademoiselle?"
>
> NO WHERE NEAR THE PROPER SPELLING, NOR LANGUAGE, except in uncertain
> company.
>
> André

LOL - that rings a bell! My husband used to pull that on me in our salad
days.

Dora