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Markets & Stores

Fromageries and Traiteurs

Steve | Jul 9, 201606:51 AM    

The idea of this thread is to focus on two important sources of Chow in France that often get overlooked when folks are searching for great food in Paris and beyond. Yes, they do get mentioned from time to time in other threads, but this thread could be a more thorough source.

I don't think a fromagerie needs any explanation, except that it's possible to find places that take dedication to serving their wares to an amazing level. Storage, seasonality, how it will be served, when it will be consumed, at what time in the ripening process it's sold... all of these factors and more go into the craft of the affineur.

Many folks who come onto Chowhound will not be familiar with the traiteur. As a storefront, this is like a deli where you can find already prepared foods. (it can also be a caterer without a storefront). Housemade terrines and other specialties that can't be found easily elsewhere. When traveling in provincial France, sometimes they are the only source to find more obscure regional or micro-regional specialties. A classic example of this would be searching for a farcis (also called farcement or farçon) savoyard in the Haute-Savoie. The 'farcis' has as many recipes as chefs, but the one I had was a tower of potatoes, prunes, smoked ham, and shallots. A local sausage, called dios, is another example of something you might not see on a restaurant menu.

So if anyone would like to contribute their own intel or ask questions, I am guessing the France Chowhound community has a great deal of knowledge to impart and favorites to highlight.

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