Spice Blends Herbs Spices Gourmet French Blends for Food Seasonings

Notre Beau Monde - My version of this spice has a generous
amount of mace giving it a spicy warmth. Beau Monde translated
means "Beautiful World." This old world seasoning will bring beauty
to any dish. Add it to poultry, beef, fish, vegetables, sauces or dips.

Fines Herbes - There's no messing with this classic. I've stuck with the traditional no
                          nonsense mixture of tarragon, chervil, chives and parsley. Great in
                          soup stocks, sprinkled on eggs, fish, poultry or on cheese. This can
                          also be used in sauces or marinades.   recipes

Bouquet Garni - My blend of this popular "garnish" consists of plenty of parsley,
thyme, bay leaves, rosemary, summer savory and tarragon. It comes nicely
packaged in a muslin sachet for easy removal from dishes like Beef Bourguignon or
Pot-au-feu. It is also popular in preparing soup stocks and stews.

Herbes de Provence - An absolute must for a French kitchen, my
blend includes lavender, marjoram, thyme, summer savory, bay
leaves, basil, rosemary, rubbed sage and fennel. Mix this French
classic with any soft cheese for a delicious spread or add to
soups, rice or pasta. Mixed in olive oil it makes great roasted
veggies and chicken or just sprinkle on fish. recipes

Quatre Epices - France's four spices mix dates back to the Middle ages when not
many spices were available in Europe. This mixture's refreshing fragrance was
wrapped in a handkerchief and held over the nose during the plague. It made not
have offered protection from the disease but we are certain it made breathing
tolerable! This mixture of white pepper, cloves, nutmeg and ginger can be used in
stews, or to make sausages, smoked or aged meats. recipes

Mignotte - Novet - An ancient spice mix of cloves, coriander, cumin, ginger and
cayenne sewn in a muslin bag. Steep it in stews, soups or place it in your casserole
and discard before serving to sharpen the flavor.