Petit Paris
Fine Herb & Shallot Blend
St. Martinville, Louisiana, was called Le Petit Paris by the Creoles who settled there after the French Revolution, Royalist exiles who brought their culture, their language, and their cooking into a town already rich with Acadian tradition. The result was a particular Louisiana elegance: French technique, local ingredients, refined but never fussy. This blend carries that refinement, fine herbs, shallot, and the savory finish of a Francophone table. Use it on fish, chicken, cream sauces, and vegetables.
Best for: cream and butter sauces, roast chicken, omelets, vinaigrette, white fish, buttered vegetables
A little goes a long way, start with a pinch.
Arriving Fall 2026.
Notify me when it drops.
Ingredients
Sea Salt, Dried Shallot, Tarragon, White Pepper, Chervil, Dried Chive, Garlic, Dried Lemon Peel.
How to Use
How to use - Bloom in a little hot oil or butter over medium heat for 30–60 seconds to wake up the spices, then build your dish on top.
Cream and butter sauces, roast chicken, omelets, vinaigrette, white fish, buttered vegetables.
Start with a pinch. Taste. Add more.
