Bringing back food from Paris?
 

My son will be going to England and France in a few weeks, I am a 'wanna-be chef' so I'm dying to have him bring me back some food from Paris that will travel well and of course pass through customs. If he can only bring back one or two items, what would you suggest? Oh and it can't be terribly expensive either.

I brought back 2 containers of french sea salt in February. It was not that expensive (5 euro?)....I wish I had a gotten several more boxes. The taste is lovely and much milder than regualar iodized salt.

I hand carried pastries (no problems) back to my daughter who was waiting at the airport. They were still quite fresh and lovely. I believe meat products are not allowed, at least they weren't last year when I had a sausage confiscated from my suitcase at the airport. Fortunately I had remembered at the last minute that my aunt had stuffed it into my luggage right before leaving and I did document it. I was told that had I not done that, I would have been fined $100.00. Caused quite a stir with the sniffing dogs!

I've brouight back cheese, that the store vaccum sealed. I've also brought back tins of paté, duck meat,etc..

I believe tins of meat products would be in a different category. I had a smoked sausage wrapped in wax paper (my aunt, again, bless her heart). I think the restrictions were probably due to the mad cow thing.?

Meat products have always been forbidden, but I have always smuggled them with few incidents -- a few confiscations over the years but never any threat of a fine.

Food being sneaked into the country is not the #1 preoccupation of the customs officials.

French macaroons from Gerard Mulot or Laduree - vastly different from the gooey things we get here and absolutely beautiful. Laduree's come packed in a jewel box! http://www.laduree.fr/public_en/prod...l.htm.plus.htm
Dijon mustard from Mailles - it is much fresher and has a stronger flavor. A loaf of Poilane bread -- it is fabulous! Candied violets, herbs de Provence...

Rather than food, and given than you're a wanna-be chef, how about cooking utensils? Ask for some pots de creme cups by Apilco or perhaps a small copper pot.

Here is a link to an article on Patricia Well's a few favorite places to shop in Paris: http://www.winetelevision.com/showarticle.asp?id=169

As for tinned meat, eveything used to be okay, but the last time I was intercepted (customs in Tampa), they looked at the ingredients to make sure there was no beef.

"Food being sneaked in...not #1 preoccupation with customs officials"

True, but when the 98 pound lady has three dogs straining on a leash to get to the smoked sausage in my suitcase, she has no other choice but to confiscate.:-d I do know how to cause a commotion at an airport!

Amora brand mustard is very inexpensive and can be found in virtually any supermarket. It is available in plastic bottles as well as glass jars. Much fresher than Dijon mustard sold abroad. Also at supermarkets, sea salt, as noted above, costs less than a euro for a cannister of the Balene brand...any brand will do. And again at a supermarket, Fleur de Sel, often sold in cork-topped round cannisters from the Camargue,
would be an essential condiment for a chef. another spice to look for is Piment d'Espelette, a red pepper from the Pays Basque available in a puree or dried. (Make sure to pack the puree in the checked luggage; same with the mustards) Espelette peppers are very costly in the US and are showing up more and more in recipes here..

The Laduree gift boxes are sold apart from the actual macarons; I think I paid 1.30 for each mini macaron last week.

I also brought back Olive oil for my sister who used to live there. She insisted on a brand that was to be found at Monoprix, fairly expensive...goes to show what you can pick up at local store.

There is also a 'chain' of chocolate atores called Cacao et Chocolat that has a wide variety of quality chocolates..I bought some at their Ile St Louis shop and brought back for special friends (including myself!)

I have brought back "meat" items from most of our trips to France and Italy in the form of pate or terrines. Beef is a definite no-no! Make sure that if you are bringing back any meat products that the ingredients specifically list duck or goose, etc. If beef is listed or "meat" your purchase will be confiscated.

Groceries I've brought back have included rice from camargue, sea salt, dried porcini mushrooms, mustard, boullion cubes (they have such varied and terrific combos over there - much more than the standard chicken and beef), crackers, lots of pates, honey, cheese, tomato paste, etc.

Lots to choose from!

Herbs would be a lightweight and reasonably inexpensive option. There are some herb blends that are associated with France (or particular regions). We use Herbes de Provence all the time in our cooking (note to self: stock up before moving back to North America). There is also something called Quatre Epices (four spices). You can buy bouquets garnis (good to use in stews and soups as you can add flavour and then remove the bouquet before serving). Of course, Herbes de Provence can be purchased outside France (but yours will be special because they come from here).

The food hall of Bon Marché (the grand magasin on the Left Bank) is a great place to find a wide range of products, many suitable for packing.

There is also a chain called l'Olivier, which sells (surprise) olive oil - but also many other goodies. Whenever we're out and we see one, we stop in for a free snack (eg crackers with tapenade, chocolate coated almonds coloured to look like olives, etc). Your son could probably find herbes de Provence and other items, including excellent (but relatively expensive) olive oil. Go to www.alolivier.com/

Note that I've seen signs at the airports in Paris stating that you are prohibited from transporting more than 100g of cheese in your hand baggage. (Only in France would such a sign be required :) ) I guess the airport authorities consider French cheese to be a gel (unless it's a brie that's been in the bottom of his daypack for a day or so, in which case it will be a liquid).

Having had $100.00 worth of canned foie gras entier confiscated in November and having to argue that canned octupus was not "meat" in March ,I'm sticking to salts and spices. At some of the street markets you can pick up bags of flavored sea salt, around 2€, that are unusual. Olivier is always on my must shop list, they always have something new on offer.

I hit just about any supermarket to pick up various herbs and spices, Quatre Epices and Persailotte ( a blend of dried shallots, parsley and garlic ) are always on my list.

I always feel like I am pushing my luck, but I have brought back magret de canard - both fresh and smoked (great for Eggs Benedict) - more than 20 times and never had a problem. "Smuggled duck" is one of our favorite meals at home to remind us of Paris.

Hmmm, Jody. Wonder what those customs agents served at their New Year's Eve party that year!?

I would pose that you can buy the same things in a Whole Foods type market in US as cheap if not cheaper and not have to worry about hassle of importing food to US or burdening your son.

I'm sure that most of you can imagine what a hoot it is for those of us to live in France to think that you are actually bringing salt back with you.

We bring back bouquet garni which should suit any wannabe chef. These are tied bundles of dried herbs (bay leaves, thyme,arsley etc.) like little logs about 3" long, packaged in as many as 24 to a bag.
They are great for stews and soups and add an authentic flavor to your cooking. We have not found them in N. America.

'Arsely", RobJame ???

I bet that bundle has a particularly pungent...er, bouquet !!! ;)

Not for the faint of heart.

I just brought back a jar of Ile de Re salt mixed with herbs from La Rochelle; I cannot get this in the US. Why would someone living in France think this is odd? Most of the people buying this were French..is it odd that they were bringing it back to wherever they lived in France?

Would you find me strange if I said I bought a box of Morton's salt in the US to take back to France because it tastes better? (Don't worry -- I didn't.) Or if I smuggled an American Big Mac to Europe "because they're better there"?

Recently a poster imported a 12-pack of cans of Coke to Paris in his baggage. Is this not cause to chuckle?

<These are tied bundles of dried herbs (bay leaves, thyme,arsley etc.) like little logs about 3" long, packaged in as many as 24 to a bag.>

before you decide what to have your son bring back consult US Customs as many plant materials are not allowed in - i don't know about herbs or if Robjam declared them on her form where it says to check yes if carrying any food items - they may be perfectly allowable but many items like that are not. There are often Beagle sniffing bags at my home airport Customs and they are said to be searching out food items not declared. Don't get your son's name on some list of violators. So check first. Cheese and any meat may fall into the Verboten class.

Back to the beagles - they sniffed my bag and dog put his nose on my daypack and wouldn't budge - i was eating a carrot because i knew it would not be allowed in but dog smelled where it was a few minutes earlier - carrots and many veggies are just not allowed in. I was sent to a thorough screening machine to look for other secreted food stuffs. And subsequently at times i've been singled out for thorough searches though i was never in 35 previously years of trips abroad.

Kerouac somehow I do not think you are a cook!!! Or at any rate you do not seem to know much about salt. Ile de Re salt is a bit of a stretch from MacDonalds! Even you must admit that.

Some of the products I bring home may be available in the US (Fleur de Sel from the Camargue, for example) but the price differential makes it worthwhile for me to bring home. Same with Piment d'Espelette, to mention two products discussed above.

Ile de Re sells in the US for $42.00 for a 12oz bottle..that's by voulume not weight! I've never seen the various subtly flavored salts anywhere in the US , and the ones I've gifted to my foodie friends have always been a hit.

I used to bring back the bouquet garnis too, but we have an Oliver & CO source here in FL so I haven't bothered lately. I've shown it to CIs and never had a problem with it.

Dottee - can I adopt your aunt?

I have often wondered what would happen if I brought a couple of baguettes with me. I miss that stuff.

I agree about the cost differential.

I like to buy tins of foie gras in supermarkets or the duty-free store right at the airport, that are at the most 1/3 of the price I would pay at Zabar's for comparable quality. My Whole Foods store rarely has anything comparable.

I have also brought olive oil from Provence and chocolates and macaroons from Pierre Herme and Laduree - well worth the trouble. Some of those chocolates did not survive the long flight though, as I gradually gave in to the maddening temptation :-)

Cured/hard cheeses are allowed, here's a link to the regs:

http://preview.tinyurl.com/36wjd9

There are wonderful shrink wrapped sausages & cheeses in grocery stores in France, that the dogs don't seem to smell coming through customs. I tuck them into the "dirty laundry" bag. But your son might be embarrassed by being caught, things like truffle oil or freeze dried truffles are always good.

There are wonderful shrink wrapped sausages & cheeses in grocery stores in France, that the dogs don't seem to smell coming through customs. I tuck them into the "dirty laundry" bag. But if your son might be embarrassed by being caught, things like truffle oil or freeze dried truffles are always good.

I just remembered one of our best food finds - quail stuffed with foie gras from Picard! Served as a first course, they rendered our guests uniformly speechless - until honesty got the better of me, and I confessed that they were not my creation .

The stuffed capon from Picard even has the French falling on the floor when they eat it, but I doubt that it could be brought successfully in one's baggage. A little bulky.

If you bring back salt bring fleur de sel.
Tinned meats can be brought. It isn't beef that is the problem--it is cured MEAT that is not allowed.
Cheeses can be brought in.

Forget the olive oil.
I always brought back various olive oils from each trip.
French olive oils ate wonderful and light.
Now liquids are prohibited, and they may leak or break in a suitcase.
Damn the terrorists!
I do buy canned fois gras at the airport, as it is not more expensive and is often on sale.
Fresh truffles, when they are available, I stuff them in my suitcase.

an article in our local fish wrap talked about the beagle brigade and said they catch a lot of ethnic Italians trying to smuggle in sausages!

If you haven't brought back canned foie gras in the past 6 months you might be in for a surprise. As I said mine was confiscated in November. I'd brought it back, canned, for the past 30 years with no problems until this time. Food imports can change frequently. The excuse is Bird Flu now! The USDA-APHIS , which regulates food and animalproducts changes their guidelines frequently and those are the guidelines the Customs Service uses. Just try making sense out of their website..impossible.

Hi ilu,

>...some food from Paris that will travel well and of course pass through customs.

Dried Cepes (forest mushrooms)
Olive Oil
Wine
Pastis - not Ricard or Pernod
Macarons from Laduree or Pierre Herme

((I))

Not Pernod or Ricard...? Ridiculous! Ricard is very very popular in parts of France. Pernod less so. They will both travel well! And happen to be a great buy right now at CDG duty-free.