SHARE

How to Stock a French Pantry

If you have been following me on Instagram or the blog for the past couple of months you will know that I have been cooking and baking a lot. It is my way of coping during all this craziness in the world. It keeps me sane and let’s me escape from the news for a bit as I am concentrating on a new recipe or watching the oven while something bakes. You can see the recipes I have made here.

When I started the Frenchify series back in March, I taught you How to Frenchify Your Kitchen. I had requests to break down things a little more so I decided to write on How to Stock a French Pantry. I love grocery shopping when I am abroad. I didn’t know this was something my grandma loved too until recently when my aunt told me. She used to always like to pop into the grocery in another country to see what they had on the shelves. I know she would enjoy this post and ask me to pick up one or two of the things on the list that she didn’t have at home just out of curiosity. I hope you find this post helpful and interesting.

What is something you always have in your pantry?

Herbs

Fleur de sel

Pepper

Thyme

Bay Leaf

Herbes de Provence

Piment d’espelette from the Basque country in Southern France. The flavor is smokey and similar to Paprika.


how to stock a french pantry everyday parisian

Bonne Maman Jams ( I love the apricot one the best)

Cornichons

Eggs (typical French leave their eggs on the counter and do not put them in the fridge)

Garlic

Onions

Leeks

Tea

Le Palais des Thés

Lentils/Pasta/Rice

Chicken Broth

Canned Tomatoes

Potatoes

Maile Mustard

Vinegar/Red and White

Oil for making dressing

Wine

Champagne

Fridge

European Style Butter (Trader Joe’s makes a great one) I love Bordier if you are in France or any salted butter from Brittany.
Crème Fraîche

Comté Cheese/Gruyere

This post includes affiliate links. I make a small commission off of items purchased from my links. Merci!

Leave a comment

Your email address will not be published. Required fields are marked *

  1. In our house pickles are a side dish, not a condiment. Maille pickles are amazing and way better than most others. 💕

    • I am right here with you! I love pickles! Maille pickles are amazing!! So happy you hear you love them too.

  2. Loving the increased content lately! Have you been into Barthelemy and if so, what was your experience? I was so looking forward to that my last trip and when we got there it was closed due to them filming. Today I’m making the gougeres recipe you linked in a post awhile back. I’ve already cracked open a bottle of wine, because it’s Friday and it’s a pandemic 🙂

    • Hi Kristen,

      Thank you! You are so sweet. It has been fun to be creative a bit with the blog. I walked by it but I never went in. I snapped this photo while I was out with a friend. She shared good things about it and I am not sure why I didn’t check it out.

      I hope you love the gougeres! Let me know how they go! White wine will pair perfectly with them.

      All the best,
      Rebecca

  3. I also love jams and confiture. You can find good ones if you have a "Pain Quotidien" near you.

    • Hi Nari,

      I have not read the book but I just looked it up per your recommendation and added it to this week’s links. Great find! Thank you 🙂

      I hope you are well.

      xo
      Rebecca

  4. Thanks so much Rebecca. I know some of those products. I use some sea salt, the bigger grains, every day on my breakfast egg. It makes me feel so good. Markets are my favorite thing to visit in France, especially in Paris. Comte and Mimolette are my favourite.

    • Hi June,

      We have similar favorites. Comte is so good. I love the older ones and I miss picking it up at a local Fromagerie in France. The markets are so much fun to explore even if you are staying in a hotel. I love the people watching.

      I hope all is well with you.

      xo
      Rebecca

  5. Your crème fraîche link says the product is currently unavailable on Amazon. However, it’s very easy to make crème fraîche at home. Just combine 1 cup heavy cream with 2 tablespoons buttermilk in a glass jar (a Bonne Maman jar is perfect). Leave at room temperature until thickened, 8-24 hours. This "astuce" is from Estelle Tracy, http://tetellita.blogspot.com/

    • Hi Mary,

      Thank you so much for the great tip! I can’t believe the crème fraîche is sold out already! It is a popular item. Your recipe is a huge help 🙂

      I hope all is well with you,
      Rebecca

  6. My boys think you might add rillettes, terrine, pâté, semoule, couscous and anchois to your French pantry shelves. Yumm!