Welcome to French Frimousse’s pantry recommendations!
Below are only carefully selected items. Because good food starts with good ingredients.
Salt
A good Sel de Guérande brings French notes to any dish. This one’s the cream of the crop: subtle, not overly salty like most table salts, and even refreshing!
- Use it anywhere and everywhere, like in this bright green Pistou Sauce and on Chocolate Mendiants.
Another favorite salt I had growing up is this Herbed Sea Salt. It adds complexity and delicate vegetal notes to the simplest dishes. Perfect for when you’re feeling lazy but need a boost of flavor.
Herbs
I like to say that herbs are the spices of French cuisine. And with those come herb blends. Fine Herbs are a balanced mix of parsley, chives, chervil, and tarragon — give or take. They are a must for any French-inspired pantry.
- Use them in an easy Vinaigrette or in Garlicky Croutons.
It would be remiss to forget Herbes de Provence, Provencal herbs. They amp up the Southern French flavors of countless dishes. Many blends I’ve seen include lavender, but I find that too strong for daily use so this blend is slightly more gentle while still packing a punch.
- Try adding some to these Marinated Bell Peppers.
Spices
Okay, while I said French spices are mainly herbs, there are some actual spices that do come handy. If there’s one spice to be found in every French kitchen, you know it will be Black Pepper.
But if you want to expand your arsenal further, you could also add a few gratings of Organic Nutmeg.
- Use some in this Vegetarian Tartiflette.
Alliums also make many appearances. Shallots are so delicious but peeling them can be a hassle so I love to keep a jar of Burlap & Barrel’s Purple Shallot Powder on hand. It is grown in Vietnam and is just the best I’ve tasted, adding sweetness and pimping any dish.
- It’s perfect slipped in a Classic Vinaigrette.
Oil
As Samin Nosra says in her Salt Fat Acid and Heat cookbook, fat is what gives a dish its foundation, so it’s important! I love Organic Extra Virgin Olive Oil for everyday cooking.
Another great oil I grew up with is sunflower oil, but I’m always hard-pressed to find an unrefined version in American grocery stores. This Sunflower oil is not refined so you will taste the full nuttiness of sunflower seeds. It’s a completely different ball game from oils that have all their character removed in favor of a “neutral taste.”
For more extraordinary dishes, I love using organic Hazelnut Oil or Walnut Oil — both classic French products. If you haven’t tried either of these, you’re going to be blown away.
- They are perfect on raw dishes like this Endive Salad with Blue Cheese where their smooth mouthfeel and delicious flavors are preserved.
Condiments
Butter is the main condiment of French cooking, especially good grass-fed butter, but I’ll concede there are a few others.
A Smooth Dijon Mustard with a nice bite and clean flavor and a Whole Grain one for a more rustic feel and look are always nice to have on hand.
- They’re a must-have for vinaigrettes.
I love using tomato paste to give some natural sweetness and oomph to savory dishes but maybe brands have added citric acid that can give your dishes an odd aftertaste. That’s why I always use Bionaturae’s brand.
And since France gets a fair amount of North African influence, you might want to pick up Villa Jerada’s Harissa pepper paste. This one is made in the US and is more complex than spicy.
- Try it with my Celeriac Fries with Samurai Sauce and my Vegetable Couscous.
Herbal tea
Tisanes are a soothing way to end the day and make for a great beverage to offer guests who don’t want caffeine or alcohol.
- You might like to try making my Cherry Stem Tea if you haven’t already.
Bon appétit!