So thankfully I'm back in France for a month - and of course having a fabulous time.
But buying dairy in France is proving to be a huge stumbling block and I've asked several friends over here for advice and their suggestions have not always worked out.
Two things that I'd like to be able to find in a grocery store are (based on US milk terms):
Heavy cream (for making whipped cream for desserts and maybe also to be used in a sauce)
Whole milk (for making things like a bechamel or to add to eggs, etc)
The last . . mistake . . .was buying creme entiere, which was sold in a foil type pouch in the refrigeration section but it came out the consistency and taste of sour cream. Maybe there was a modifier on the package that I didn't understand completely, so I could have bought the wrong stuff.
Any easy way of solving this mystery?