Delices d'Annie

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The Emmenthal, a cheese included in some Les Delices d’Annie’s recipes

The Emmenthal is a cheese that has strong taste that can be eaten as-is or in some dishes. Les Delices d’Annie presents you this cheese that have been for ages mistaken for gruyere because of the eyes (the holes), and some of its varieties.

The Emmenthal, a swiss cheese


The Emmenthal is a cheese that comes from Switzerland that is used as ingredient in some of Les Delices d’Annie dishes. Its name comes from the Emme valley, the Emme is a river that runs through the Berne Swiss canton. This area is particularly rich in pastures and undeniably agricultural. It is nevertheless also produced in some other cantons: Argovie, Glaris, Lucerne, Schwyz, Soleure, Saint-Gall, Thurgovie, Zoug, Zurich and in the districts of Lac and Singine in the canton of Fribourg.

This hard cheese is obtained by pressing and cooking with cow milk and is characterized by the numerous holes, called eyes, on it. The origin of these holes has a scientific explanation: they come from the little particles of hay that are on the cow’s udder and fall into the milk at the milking. These particles produce some gas during the fermentation process. Within its French varieties, there is the Emmenthal Grand cru made in the Franche-Comté region and the Emmenthal of Savoie which is the biggest French cheese.

How to taste the Emmethal cheese?

feuilletees-delices-dannieThe Emmenthal can be eaten as-is, sliced or in little cubes as a side dish for a cold meal (in sandwiches, petits fours and canapés, salads, etc.). It can also be used to make some hot dishes as gratins or pizzas. Spices and herbs can help to optimize the taste of the cheese. Les Delices d’Annie proposes among its salted snacks some “Flûtes feuilletées” aromatized with Emmenthal, golden browned and crispy. You can eat them all day long or offer them as snacks at an aperitif or a cocktail.


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Cheddar cheese to be discovered or rediscovered with Delices d’Annie

Cheddar is one of the most consumed cheeses in the world, especially in English-speaking countries. Delices d’Annie includes this cheese in many of its recipes.

Cheddar, cheese characterized by its making process


Cheddar cheese is a hard cheese with a compact firm and smooth flesh and a color that varies from white to yellow. It was created in England in the English village of Cheddar in Somerset. Several countries are major producers and consumers of cheddar including: Ireland, Canada, USA, South Africa, New Zealand, Australia, but also Sweden.

It was originally made from cow’s milk. However, one can also find cheddar cheese from sheep or buffalo’s milk. The cheddarisation is a critical step in the making process of cheddar. It consists of acidifying the curd prior to grinding, salting and pressing. The prepared curd is then refined. According to the maturing period, which can range from 3 months to 2 years, you will get mild, medium, high or extra strong cheddar.

A flavor that beautifully marries with all kinds of cheese recipes

tarte-poireaux-cheddar-et-baconCheddar is distinguished by a nutty flavor that will be more or less pronounced depending on the maturity of the cheese. The cheddar rind is natural, linen or paraffin-embedded, but a wide variety of cheese is also sold without crust and presented in plastic cling film.

This cheese can also be enjoy plain or accompanied by a salad or in a sandwich. Its characteristic taste makes it an ingredient that goes well with all kinds of savory culinary preparations: pies, various sauces, biscuits or cheese sticks, etc. Among other preparations, you will find in the catalog of Delices d’Annie exquisite wafers with onion and cheddar that will perfectly accompany an aperitif.

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The onion, a multi-purpose vegetable

onions-delices-dannieBulbs from the onion have been used as a food source for millennia. This very versatile vegetable, originally from Asia, could be used in a number of ways. It could be baked, boiled, grilled, fried, or eaten raw. Onions could be chopped as well and used as an ingredient in various dishes. It is also a very common ingredient used by Delices D’Annie in some of its savory dishes recipes.

A vegetable used for millennia

The onion plant has been grown and used as a food source for at least 5000 years. It is believed that people from Mesopotamia were one of the first who cultivated and bred it for consumption. They also used it as seasoning and food ingredient back then. Its fame rapidly reached Egypt, Greece, and the Roman Empire. It is well known, as evidence shows, that Egyptians used onions at some of their burials.

Despite its eye irritating property due to the onion lacrimatory factor, its spicy and pungent taste, and its unpleasant smell when consumed raw, onions are widely used as an ingredient in various cuisine and recipes around the world. They are also available in several varieties: red, white, and shallot.

onion-for-weight-loss-delices-dannieFurthermore, onions have been valued for their medicinal qualities by many cultures around the world. Numerous compounds contained in onion bulbs are believed to have positive effects on human health. The essential oil in onions is an antiseptic, antifungal, antibacterial, and anticoagulant. When consumed raw, onions can help ward off colds and relieve coughs.

How to use onions in cuisines?


Onions are harvested once their leaves are dry and can be used as condiments to season or to enhance the flavors of a meal. They are perfect accompaniment to vegetable based recipes, meat, seafood, and salads. They are also often used to prepare soups and other more specific dishes like quiche. Nevertheless, onions can be harvested when the plant is mature and their leaves still green. In that case we are talking about green and young onions. You will easily find onion based recipes at Delices d’Annie through its online catalogue.

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A trout recipe with a Jurancon sauce by Delices d’Annie

Jurancon is a white wine that ideally accompanies freshwater fishes such as trout. When you have to cook something nice for a special occasion, just give Delices d’Annie’s delightful trout recipe with Jurancon sauce a try.

truite sauce jurançon


Information about Jurancon sauce


jurançonJurancon sauce is a variation of Bearnaise sauce (oil, egg yolk, shallots, tarragon and chervil). It often accompanies a hot dish of freshwater fish, shellfish, seafood, poultry, cold meats, vegetables or goat cheese, but it can also be served with savory salted appetizers.

It is worth recalling that the Bearnaise was created by a Parisian chef who was trying to make up a sauce he just failed by adding an egg yolk. He would have chosen the name of his sauce as a tribute to King Henri IV whose portrait was hanging on the restaurant’s wall.

Wine-based sauces are appreciated for their flavored taste. The secret to perfect sauces, according to the chefs, is adding the liquor at the last moment because the aroma tends to evaporate during cooking.


Delices d’Annie’s recipe for trout with Jurancon sauce


truiteIngredients (8 servings): 2 kg of trout, 240 g of butter, 1 liter of dry white Jurancon, 300 g of Paris mushrooms, 5 egg yolks, salt and pepper.

Preheat oven to 150 ° C. Scale and empty the fish, then remove fins and tail. Cut and remove the mushroom stems, then wash. Then slice the stems and put the tops aside.

In a baking dish, arrange the trout and season to taste with salt and pepper. Cut 200 g of butter into pieces and sprinkle on top of the fishes. Pour the wine and mushrooms then bake for 30 minutes: you must sprinkle the fish with cooking juice every 5 minutes.

After 30 minutes, remove the fishes and place them on a plate, but leave the oven on. Pour the cooking juices into a saucepan and let reduce by one third over the fire. Before putting the egg yolks into the sauce, mix them with a little lemon juice. Add the remaining 40 g of butter and mix. Place the mushroom tops on the trout, then cover with the sauce.


Put the dish back in the oven for 2 or 3 minutes and increase the temperature to broil. Serve your trout with Jurancon sauce as it comes out of the oven. If you lack time for home-made dishes, Delices d’Annie offers you a wide choice of prepared meals that will delight your guests.

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Learn about the couscous with Delices d’Annie

The couscous is a typical berber dish. It is generally made of durum wheat semolina mixed with vegetables and meats or seafood and other ingredients that can differ from a country to another. The couscous is nowadays one symbol of Arabic, Jewish and Mediterranean gastronomy. Delices d’Annie presents the couscous in all its facets.


The couscous a thousand-year dish from Maghreb

Originally from Maghreb countries, the couscous is called “Seksu” in Morrocco, “Ta’aam” in Algeria and Libya and “na’ma” in the east Algeria. Some utensils from the 6th century that probably have been used to make and cook couscous have been found during archaeological excavations in North Africa.

The dish became “international” from the 11th century, thanks to arab-muslim expansion. It probably arrived in the Iberian Peninsula in the 13th century and was quickly adopted by Portuguese and Spanish. The couscous was declared the 3rd preferred dish of French. It is served in many occasions in France.

The different versions of couscous presented by Delices d’Annie

Couscous_PouletThe basic preparation of the couscous consists in cooking the semolina in a steamer with melted butter or olive oil, and salt. According to the recipe, peas, chickpeas, dates and raisins are added. Some people also use vegetables as zucchinis, carrots, onions, pepper, turnips and peppers that are coarsely cut.

The couscous is traditionally made with only one sort of meat (mutton or lamb, chicken, beef, and no pork). In fact, it is the broth that gives the couscous its flavor when it is steamed. But many chef that have made new versions of it added another type of meat, as the royal couscous served in Parisian restaurants that is prepared with merguez sausages and meatballs. Some also used to serve it with seafood.

If you want to try one of these famous dishes, try the chicken and couscous of Delices d’Annie.

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Delices d’Annie : The black pepper, one of the most used spice in the world

The black pepper comes from India and is cultivated in tropical areas (Vietnam, Indonesia, Malaysia, Tasmania, and Madagascar). The black pepper is the entire fruit picked up before its maturity. It is dried under the sun until its envelope turns black, that’s why it is called “black pepper”, and gets quite wrinkled. Delices d’Annie presents you this well known spice.

poivre noir

Discover the different varieties of black pepper with Delices and d’Annie

There are many varieties of black pepper that are used by food specialists and gourmets. Among the most popular we can mention here:

  • The Sarawak pepper, known for its refined aroma and its fresh note, that is cultivated in Borneo Island in Malaysia;
  • The Voatsiperifery from Madagascar, very rich in essence;
  • The Lampung pepper from Sumatra which has a strong aroma with an acid note;
  • The Cubebe pepper, a very fresh pepper, from Indonesia which is also called queued pepper because of its little appendix;
  • The Tellichery pepper form India which has a very soft aroma and a strong taste;
  • The Tasmanian pepper;
  • The long pepper from Himalaya which is appreciated for its spicy and slightly sweet taste.

How is it used in cooking?

Hot and spicy, with a delicious aroma, the crushed pepper is used to enhance the taste of meats, fish, vegetables, etc. It is generally added at the end of the cooking as it loses its flavor when it is cooked for a long time. In fact the heat destroys most of its taste.

How to keep the black pepper?

poivre en bocauIt is recommended to buy well dried peppercorns. It is better to keep them in a dry jar and store it in a dry and clean place and away from light for keeping all the pepper taste and flavor. If you do not want to use it whole, grind it in the dish just about 10 or 5 minutes before taking it off the heat.

If you are a pepper fan, find many dishes and preparations flavored with black pepper in Delices d’Annie catalog.

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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”.