Delices d'Annie

a great place to buy French gourmet products

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The vinaigrette, find out more about this seasoning with Delices d’Annie

vinaigretteThe vinaigrette is one of the easy to make seasoning that is used to accompany salads. Delices d’Annie presents you briefly the story and the use of the vinaigrette

A brief story of the vinaigrette by Delices d’Annie

The vinaigrette was a typical French seasoning that was really appreciated in many European countries in the 18th century. Its name was associated to the French knight of Albignac who proposed his chef talents to Londoner aristocrats. He was barely seen without his “seasoning equipment” which contains many varieties of oils, vinegars, spices, aromatic herbs and truffles. He prepared his salads that he seasoned with his “French dressing” in presence of the hosts and the guests and presented them in beautiful salad bowl.

Basic ingredients for great vinaigrette

The first vinegar was too sharp that it must be softened to be used as a seasoning so salt and oil were added to it. From that came the word “vinaigrette”, the suffix -ette is used in French to indicate diminution.

Basically, the vinaigrette is made with vinegar, oil and salt but other ingredients as mustard, shallots, pepper, aromatic herbs can be added to the mix. Everyone can so make its own recipe according to the dish they want to prepare.

The vinaigrette taste will also vary according to the vinegar chosen to make it. Cider vinegar, balsamic vinegar, sherry vinegar, wine vinegar or spirit vinegar can so be used. The oil can also be soya oil, sunflower oil, canola oil or olive oil, etc.

Delices d’Annie: How to use he vinaigrette?


The vinaigrette is perfect to accompany salad, but also steamed white meats. But Delices d’Annie offers you another dish that contains a special vinaigrette made of spirit vinegar, mustard, parsley and thinly minced hard-boiled eggs: the “tête de veau à la vinaigrette”.


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The table olives explained by Delices d’Annie

The olive is the fruit of the olive tree. Green or black, the olive is recognizable by its oval form and its smooth skin. This fruit is an important part of the Mediterranean culture since Antiquity. This little fleshed fruit has a high fat level and has been used for ages to make oil. Nevertheless, it is also known to accompany wine and cocktails. You can buy some on Delices d’Annie website.


The processing of the olives of Delices d’Annie

After the harvest, the olives cannot be directly eaten as they taste bitter. The fruits are dipped into salted cold water for about 45 days. Cooking salt is used and the water is replaced daily for the 15 first days, then every 2 days. After one month and a half, the bitterness is gone and the olives can be put in jars to be kept.

Delices d’Annie: How to keep your olives?

olives bocauxThe method used is the same for black and green olives. It is very important to clean and sterilize the jars before use.

The olives must be rinsed and wiped with a dry and clean cloth before they are carefully put in the jars. You can put brine or olive oil mixed with aromatic herbs, pepper or coriander seeds. The fruits must be totally covered with the liquid which also must entirely fill the jar. Let the olives macerate during 2 months in a fresh and protected from the light place.

Some prefers to stone the olives and stuff them before putting them in brine. An upturned funnel facilitates the operation as you just have to put the olives on the neck of the bottle and turn the funnel upside down. The stuffing can be made of feta cheese, soft pepper, almond, garlic or anchovies with cream.

If you want olives for a special occasion, place your order at Delices d’Annie. This site proposes delicious olives stuffed with sweet pepper and anchovies with cream.

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Discover the Emmental cheese with Delices d’Annie

emmental-cheeseThe Emmental cheese is originally from the Emme valley in Switzerland. Made with cow milk, it is recognizable with its smoothness, its color that reminds the yellow of the straw, and over all its eyes (its typical big holes). Délices d’Annie includes this delicious cheese in some of its products.

The Emmental was created in Switzerland in the 15th century but this pressed and cooked paste cheese was only product in France in the 19 century. Nowadays, several European countries make their own Emmental industrially as Germany, Netherlands, Finland and Denmark.

Making of the Emmental with Delices d’Annie

Emmental needs high quality raw milk. For an 80kg wheel, 1000l of milk is needed. After the racking, the curd is strongly pressed for about 5 hours until it became a homogeny past. This paste is then immersed into brine for 48 hours for making the white cheese.

Ripening of the Emmental

The ripening of this cheese last between 7 and 12 weeks, it’s one of the longest duration of cheese ripening. It is processed in 2 steps: a stay in a cold cellar (between 10°C and 15°C) and a stay in hot cellar (between 21°C and 25°C). During this time, the riper have to survey the maturation of the paste and the wheels are regularly turned upside down. He also has to look after the creation of the “eyes” and the appearance of the fruity aromas of this cheese. For that, he has to taste it regularly. Once ready, the Emmental is kept in a cool and dry place to pursue its ripening.

Delices D’Annie : How to taste the Emmental?

sandwich emmantal

Emmental can be consumed naturally or in sandwiches, but it can also be used in some culinary preparations, especially for gratins.

If you want some products made with Emmental cheese for tea time or for your cocktails, les Delices d’Annie proposes some varieties of salty snacks with Emmental, mini cakes with Emmental, ham and green

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Sausages, delicouis delicatessen proposed Delices d’Annie

Raw, cooked or smoked, sausages are easy to prepare and easy to include in a dish. They are proposed in several varieties in Delices d’Annie catalog including cocktail sausages, Toulouse sausages…

Delices d’Annie briefly presents the story of the French sausage

saucisse DA

The word “sausage” came from the latin word “salsus” that mean “salted”. The sausages have been created 4000 years ago, probably to facilitate the carriage of the meat. Roman legion used the method for its armies. In middle-age, oriental spices and herbs have been added. The use of starch began during World War II to face meat shortage.

Sausages are made of minced meat, essentially pork, and according to the region, several varieties of spices and herbs are added to the mince. Beef meat, mutton, duck and turkey meats are also used. The stuffing is used to fill a piece of animal intestine (beef, pork or sheep). We can nowadays find artificial casing.

Sausages by Delices d’Annie

Delices d’Annie proposes in its catalog many varieties of sausages that you can choose according to the dish you want to prepare.

saucisse-de-morteauDAThe Lyon sausage that contains truffle is served hot, in a sweet bun in its region of origin. The Toulouse sausages are one of the most French sausages, prepared in many traditional dishes as the cassoulet or the choucroute. When grilled, it is also delicious. Another sausage to grill is the chipolata, thinner and known as merguez when made of lamb and beef meat with cumin, coriander and hot pepper.

The sausage of Morteau is known to be the queen of sausages. Smoked with juniper wood, it can be served with cheese, cabbage or red beans and lentils. The Frankfurt sausage is recognizable by its yellow-orange colour. This slightly smoked one is used for making hot-dogs. Delices d’Annie also offers cocktail sausages smoked with beech wood.

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Learn about the Paella with Delices d’Annie

The Paella is surely the most famous culinary specialty. It is prepared with a specific variety of round rice. Nowadays, restaurants and chefs offer many versions of the paella. Delices d’Annie invites you to find out more about this delicious dish perfumed with saffron.


The origins of the paella

History tells that the paella was created in the Province of Valencia by the 18th century. Its name apparently came from the pan in which it is prepared; in fact, “paella” means “pan” in Catalan. Garcia Montero, a blacksmith for Alaquàs village, was the first who sold the paella pan, in 1920.

After the Spanish civil war, General Franco declared that the paella was the national Spanish dish, especially for promoting tourism. In fact, rice was cheap and vegetables could be found easily. Moreover, the yellow saffron and the red pepper remind the Spanish flag.

The different versions of the Paella by Delices d’Annie


The basic ingredients of the Paella are rice, saffron, tomato and red pepper. According to the versions, white meat as chicken, fish or rabbit meat or seafood as shrimps, gambas, and squid can be added to it. Meat can be replaced by vegetables (beans, onions, artichoke, etc.) for vegetarian Paella. Round rice are sometime replaced with black rice or crispy race.

Nevertheless, Paella Valenciana only refers to the recipes that only use the traditional ingredients, traditional ingredients that can change according to each part of the province.

Delices d’Annie and Delices & Gourmandises propose a delicious Paellas and wine

The Paella royale of Delices d’Annie is a delicious dish that you can share with your family and friends for mealtimes. You can serve it cold or just put it in the oven to heat it if you want to eat it hot. You can also accompany the Paella Royale with a Fleurs de Guarrigue wine that you can choose in Delices and Gourmandises catalog.