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One of the first places I went to in Paris when I was setting up house, wasThiercelin. My friendDavid Tanis带我到那里,是一名厨师,兼职住在巴黎。当我穿过整洁的商店,戳在木抽屉里并在罐子里嗅探时,我很高兴找到这样的香料和comestibles的宝库来储存我的小标语牌。

saffron

Yet the real star of the show atGoumanyatissaffron, which they stock in every conceivable fashion. Of course, there’s a huge glass urn of wispy saffron threads, which one can use to flavor a tagine or even a batch of ice cream. But saffron also shows up in many other guises here, sometimes in places where you’d least expect it.

Miel Au Safran

For example, who would have thought of藏红花蜂蜜?但是,这种有色的花蜜具有可爱,柔软的红色光芒,并承诺每勺藏红花的独特气味。当我问这可能是用来的,他们建议将其添加到茶中。或者我想到的是将其淋上一块Roquefort。

藏红花焦糖

Also on the sweet side were藏红花焦糖,我储备了一些袋子,以为他们在邀请晚餐时会做不寻常的女主人礼物。与所有其他携带一瓶酒葡萄酒的客人不同,我很确定我是唯一一袋洋红色焦糖的人。

But Goumanyat, which recently changed their name toThiercelin1809, is more than saffron. There are all sorts of unusual grains,亨塔尔巴斯亨, curiously-flavored vinegars and oils, plus a whole section of jars containing various powders and essences for molecular gastronomists. Downstairs is a wine cellar and ultra-modern demonstration kitchen, and upstairs is a concise collection of cookware.

cassoles

Awhile back when I went toCassoulet, a number of readers inquiries aboutcassoles, the special vessel for baking the Gascon specialty. Well, come on down!

teapot

但是,作为面包师,我总是被香料抽屉所吸引。如果您从未闻到各种黑胡椒,每种胡椒粉是如此不同和香,您将永远不会再回到温和的超市内核。我在这里购买越南肉桂,有一种鲜明的鼻子散开香气。和我最近和我一起去的朋友gelato in Bologna, bought all sorts of spices and powders, which I promised not to reveal.

香草马

But what I will show you are the fabulous sculptures made of real vanilla beans. Horses and teapots were two of my favorites, although the spindly lobster was the work of someone truly insane.

If you’re crazy about spices, cooking, and exploring unusual ingredients, this is the place for you.

Thiercelin1809
3,Rue Dupuis(第三名)
Tél:01 44 78 96 74
((Map

[UPDATE: This shop used to be named Goumanyat, but has changed their name toThiercelin1809.]

Part ofFive Great Places in Paris That You Might Not Know About(系列):

1#拉布西奥拉(比萨)

2#Dot Paris((Vintage Kitchenware Shop)

3#Grom Gelato((Italian Gelato)

4#Musée Fragonard d’Alfort((Veterinary Museum)

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18 comments

    • Camille

    我还没去过这里?在这个与DOT和GROM之间,我的半个月的八月薪水根本不会持续很长时间!

      • 凯特琳

      说真的……我需要那匹香草豆马。

        • Judith

        天哪,我只会因为我无法得到的藏红花而杀人……但是下次我在巴黎时,我肯定必须检查这家商店。看起来就像我的事。

          • Alejandra

          I am intensely jealous that you have access to an incredible store like this. I would wander it for days. Does anyone know of any equivalents here in NY? Anyone? ::sigh::

            • David

            亚历杭德拉:尝试Kalustyans. The focus is more ethnic foods, but it’s pretty incredible, too.

              • 米歇尔在新西兰

              哦,这种香草豆荚的奢侈使用,然后是藏红花。您拥有所有这一切,罗曼 - 难怪您现在是如此甜蜜的生活 - 赢得的甜蜜生活。我非常喜欢查看您的帖子,享受我阅读并看到的所有食物。

              Roll on Autumn/Fall inspiration there, while I enjoy the start of Spring here (counting down to asparagus)

              来自新西兰惠灵顿,新西兰和米歇尔的护理和拥抱

                • Susan

                您应该得到法国旅游部的报酬!我喜欢您在巴黎周围的“现场”!真是太好了。

                I love Saffron. I would have never thought of it myself, but definately would have tried those novelity caramels. I can imagine it flecked in some butterscotch ice cream too.

                  • 基特

                  哇!我可能会对那里的财务造成很多损害。

                  The sculptures are really neat, but as Michelle said, how extravagant! In my kitchen the horse would probably end up an amputee like the farmer’s three-legged hero-pig.

                    • ELRA

                    请喜欢一两个藏红花焦糖的袋子!

                      • CityMInx

                      我也喜欢西村的Bleecker和Cornelia上的Aphrodesia。巨大的阵列。tho,我本周在西雅图,刚刚发现了世界香料商人(www.worldspice.com)

                      我可能不得不回来,只是为那家商店……。

                        • David

                        基特: The great thing about Goumanyat, and other épiceries I visit, is that you can spend around 20€ and bring home a nice bag full of goodies. Saffron is pricey, but the caramels were only 3.5€ and the variety of spices that I got on my last visit have been put to good use (as were those caramels!)

                        : )

                          • Krysalia

                          the weave work with vanilla bean is gorgeous, really. The horse is fascinating. Do they have a strong smell of vanilla or is this all-scent-used vanilla beans ?

                            • 彼得

                            dear david,

                            i absolutely love all of your pictures! what kind of camera do you use?

                            PS。今晚我要让你的dulce de leche布朗尼蛋糕……超级兴奋!

                            Hi Peter: Glad you like the photos. Here’s a post I did on myFood Photography Gear, which details what I use. Enjoy the brownies! ~dl

                              • 莱斯利

                              Wow David, I lived in Paris, I go there all the time (well less so now that children are here), and I have never seen or heard of this place. Thanks for the addresses!!

                                • 格雷本

                                what beautiful color on the saffron!

                                格雷本

                                  • 珍妮

                                  Great – now I have somewhere else to spend my money in Paris! ;-) Shop looks astonishing. I’m wondering how that safforn honey would go with aged Pecorino…

                                    • 艾琳

                                    亚历杭德拉(Alejandra),我同意大卫(David)关于卡卢斯蒂安(Kalustyans)的观点,这是一个很棒的地方。我还建议您跳到杰克逊高地并参观帕特尔兄弟。整个杰克逊高地/罗斯福大道地区都以惊人的价格充满了香料和民族食品。

                                    I think I may have to try the honey/saffron combination. I have a jar of raw honey I helped harvest myself in the cupboard.

                                      • Anita L

                                      David, did you like the saffron caramels? What were they like. I’m going to Paris in a few days…

                                      A

                                      让David的新闻通讯直接发送到您的收件箱!

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                                      注册我的时事通讯,并将我的免费指南送到巴黎最好的面包店和糕点店...

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