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Dec 19, 2015 – It’s day seven of the 12 Days of Dig, and this is what we french. Here you’ll find the finer things in life, a couple things that add an extra touch and allow for a deeper breath. Relax and enjoy day seven of the 12 Days of Dig.
GUILLOTINE FOR SAUSAGE: RIGHT HANDED.
The name alone makes it worth the money. Instead of using a cutting board and knife when you have friends over, consider the Guillotine for Sausage when you want to carve up meats to keep things humming before dinner. Made in France with unprocessed wood, the GFR also comes in a left-handed version ($75).
Crafted in a Loire Valley château, Chambord is a black raspberry French liqueur that’s created by combining blackberry and raspberry,
French Cognac and Madagascan vanilla. Create a “Chambord & Champagne” using a ¼ oz Chambord at the bottom of the flute, fill with Champagne and then add a raspberry. Rumor has it you can also create a Chambord Beer Royale by pouring your favorite lager or Belgian
sour, then topping it off with a 1½ oz of Chambord.
ARNOUD SOUBEYRAN NOUGAT DE MONTÉLIMAR.
There is something angelic about nougat. We can’t conf irm this, but we’ve heard it has similar life-enhancing qualities as royal jelly and is evidently the preferred morning meal of unicorns. It is a popular Christmas snack in Provence and has been made the same way
since 1837. The white nougat is mildly hard to find (it sells out fast) so go direct to the source.
AIGLE BISON MEN KHAKI $159.
We first discovered Aigle boots (made by the same parent company as Hutchinson Tires) while wandering around Strasbourg, France, after the Eurobike show in Germany. They are 100-percent waterproof with cotton lining. Yes, they are work boots but we certainly won’t judge you if you wear them while gardening or on a quick trip to grab coffee.
RICARD PASTIS DE MARSEILLE.
Commercialized in 1932 by Paul Ricard, this anise-flavored spirit gained popularity as a sort of absinthe substitute after that drink was banned. Still a hugely popular drink in France, especially in the Midi and Provence, this milky liqueur is most often served diluted with water. It should be served cold, five parts water to one part Ricard, and then add ice cubes. About 130 million liters are sold each year in France.