today is dedicated to gift suggestions (of french foods) for francophiles. you can find most of these online in the u.s. (imported from france) or at most large markets or specialty shops if you’re in france. i’m choosing items that can be mailed/shipped easily or put into a gift basket (or something more creative) that you can custom make yourself. of course, i’m sure i’m missing some things. also, feel free to share your own ideas.

OILS

white truffle oil - this oil is infused with white truffles, which are among the rarest tubers on earth. truffles can be found near alba in northern italy, but is also well known in france. Drizzle truffle over risotto, pasta, vegetables for a full-flavored pungent truffle experience.
walnut oil - nutty roasted walnut oil is a perfect addition to a fresh salad and other dishes as well as a healthful oil high in polyunsaturated oils, including omega-3 fatty acids.
hazelnut oil - another excellent oil that adds that perfect touch to nearly an infinite combination of dishes.
almond oil - another delicious addition to salads and blue cheeses
pistachio oil - this unprocessed oil has a rich, complex flavor, that goes well with seafood.

VEGETABLES/FRUIT

truffles - like a lot of other french specialities, truffles are stinky. but are coveted for their rareness and unique flavor. black truffles are found around the périgord region of southwest france. they are one of the world’s most expensive natural foods. (you can also find truffle paste, butter, powder and juice!) See Black Winter Truffles

mushrooms from france - dry chanterelle, morel, oyster, cepe (porcini) to accompany any meat dishes, or added to a soft, mild brie. see mushrooms

chestnuts - all kinds of yummy glazed chestnuts are found all over france especially during christmas time. You can also look for chestnut puree (paste) that goes well with crepes or as a spread.

ratatouille provencal - a vegetarian’s favorite combination of tomatoes, eggplant, onions, leeks, pure olive oil, yellow squash, zucchini, red bell peppers, yellow bell peppers, fresh garlic, tomato juice (tomatoes, salt), basil, tomato paste, anchovy paste (cured ancovies, salt, water), sea salt, thyme, and black pepper - makes an wonderful appetizer.

fruit - pears, cherries, plums, apples, apricots in brandy, cognac calvados or wine.

olives - the south of france produces some of the most tasty olives around.

soups - all kinds of veloutes, potages and pureed veggie soups.

hearts of palm - so yum in salads

tapanades - popular along the mediterranean, it’s a spread made of olives/red peppers/dried tomatoes/artichokes (or a lesser combination) that sometimes include truffles. See Truffled Artichoke Tapenade

MEATS

fois gras - goose liver delicacie made by overfeeding geese. duck fois gras is also very popular in france.
dry sausages - rosette de lyon, wild boar saucisson sec (salami)
escargots - the best snails in france come from the burgundy region. they are HUGE! you can buy them in sealed mason jars or even cans if you’re into the slimey beasts.
jambon de bayonne - the best cured ham in france.
patés - terrined meats (spread) couldn’t be more french. when you gotta have a baguette and something meaty to spread on it.

CHEESES - there are simply too many cheeses from france and this needs its own category! for now, just think about getting “laughing cow.” (kidding, but a lot of kids really love this.)

OTHER

salts: truffle salt, fleur de sel - has a higher mineral content than table salts (and are harvested differently: fleur de sel is obtained by hand harvesting the young crystals that form on the surface of salt evaporation ponds.)
chocolates: christian constant in paris, hot chocolate mix from angelina in paris, pierre herme pastries and chocolates, chocolate covered macarons at la duree.
candy: les vosges pine candy, vichy mints, nougatine, calissons d’aix - made of ground almonds and candied fruits, calissons are coated with a velvety white icing and molded in their recognizable diamond shape. caramels with fleur de sel: salt enhances and contrasts with the sweet caramel from the area of charentes-poitou.
cakes/cookies: madeleines, galettes (cookies from brittany), cookies by LU, butter palmiers
jams: quinces, mirabelle plums, flowers (lavender, violets, rose), black and red currants
drinks - wines (also needs a separate post), champagnes, ciders, cognac, pastis (licorice liqueur), calvados, chartreuse (from the monks at the grande chartreuse), syrups for drinks (anis, mint, cassis), french cidre (cider with a small amount of alcohol, best paired with savory crepes).
cornichons (pickled gherkins), spices (herbes de provence), pepper sauce, mustards, aioli (garlic mayo), lavender honey, verjus (literally green juice) was very popular in medieval french cuisine, a sour liquid that is made from unripe green grapes and used to enhance poultry, game, fish, seafood, stews, marinades and sauces

COOKING

equipment: a crepe pan - to make your own at home; le creusot pots to make cassoulet etc.; fondue set - to recreate the alpine cheesy experience; creme brulee torch - to get that sugar to melt and become the crispy, crackly goodness it needs to be; baguette pan for baking your own baguettes at home, raclette grill - slices of cheese are melted in individual metal dishes under the heating element and served with boiled potatoes, cornichons and an assortment of ham, salami, cured meat or saucisson.

i hope this was a good starting point for you…

Miss Part I? Click here for Shopping for Francophiles: Books & Movies Part I

See Part III: Shopping for Francophiles - French Music

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tags: france travel christmas shopping gifts francopiles french food foodies gourmet