La Cuisine-Food

Our Chocolate Chip Cookie Dough fans would be horrified to see that their favorite flavor didn't make this list! We have a strong and loyal contingent of bon bon fans who order nothing but Chocolate Chip Cookie Dough! In fact, recently, one of those loyal fans turned 36 years old. Guess what she's received for her birthday - thirty-six Chocolate Chip Cookie Dough Bon Bons! Check out just a few of these testimonials from our avid Cookie Dough Bon Bon lovers:  

Last week, we conducted a pre-launch trial of our newest Wine & Dine Party. Three groups came on Thursday, Friday, and Saturday to experience our three different versions of a fun, unique, and educational French wine tasting. We discussed all sorts of things from wine renegade Michel Picard's rise to fame (that's his château pictured here) to why the French put serial numbers on corks. We are most grateful to our gourmet "guinea pigs" for their participation and their feedback. At the end of each pre-launch evening, we gave a simple poll to our guests. Here's what they had to say:



Our Question: Did you learn anything new at the Wine & Dine Party? If so, what "take-aways" will you remember?  ("Remember" being the key word after sampling four different types of wine!)

Some of Their Answers: 
How to read wine labels                                                 
How to pair foods with wine                                               
About the "châteaux" wineries                                               
All about wine corks                                               
That you can pair spicy ethnic foods with certain wines                                               
That Michel Picard Pouilly-Fuissé is a really good Chardonnay!                                 
About the AOC                 
What makes a wine taste like things that weren’t used to make it (i.e.  blackberries, peaches, minerals, oak, etc.)
What "mis en bouteille" means
1-100 scale wine experts use for grading wine
2005 was a very good year for many French wines and why
How food really changes the taste of wine
How to choose wine in a store
How to tell the location of wine production  
Stories about famous wine makers
Why some wines are more expensive than others
That you can drink certain red wines with dessert
What color tablecloth to use at a wine tasting
About decanting red wines      


Our Question: Please grade us on the wines we served and the foods we paired with them.

Some of Their Answers:             
Great choices!
Awesome!  Everything was delicious.
10-Good mix of price and taste on the wines
10+ Loved the food - yummy!
Excellent
Food was nicely paired with wines to enhance the flavors of the wines
Dessert was so good, I wanted seconds!
I'm not a fan of red wines, however, I thought all of the wines were great!
Wines were excellent and a good variety.
I am not a wine drinker, but I enjoyed trying the different wines.
Superb flavors!
Wines 100%; Food pairings 110%!!
The dessert course left me speechless - was there other food?

Our Question: What else should we know?

Some of Their Answers:             
You guys do a great job!
1 platter of appetizers for every 4 people works well!
You need to sell the dessert you served - amazing!
Love the entrance to your place.
This would be a great idea for a "pre"-bachelorette party!
I think everyone should experience one of your parties!  Love it!
Make the street address/house number larger; we had trouble finding it.
We have been to previous parties at South 'n France and this was our favorite. The people were diverse and the wine and food were absolutely perfect!
I ate a light dinner before I came (as per your suggestion), but I don't think I needed to. I'm so full!
Fine event.  I would return for another.
I'm a really picky eater and there was food I liked. Made me happy!
It was highly entertaining.
It was amazing and so are y'all!

Want to know more? Visit our Wine & Dine Party page or call Charlene for details:  910-762-6882.

I’m a big fan of April Fool's Jokes. Usually, Pascal is my victim, but this year, my mother was the one who played the (horrified-turned-happy) fool! On April 4th, she celebrated her sixtieth birthday. Unbeknownst to her, we had planned a big party with quite a few surprise out-of-town guests.  One of those guests was Anne, a friend from Norway that my mother hadn't seen in fifteen years.  Since Anne was flying in to North Carolina on April 1 and only able to stay for one week, we had to find a way to plan a "pre-surprise" surprise so she would have enough time with our mother before the actual party. Lucky for us, Anne arrived on April Fool's Day.

I called our local Olive Garden restaurant (Mom's favorite - what can we say?), and spoke to the managers about our plan. The entire staff was accommodating and excited about being in our joke, so we booked a table and made our special request; we wanted a rude, abusive waiter who would give me a reason to ask for a manager.  When "The Manager" came to our table, it would actually be my mother's friend, Anne.

We all arrived at the restaurant early to take our places for the joke. Prior to our mother's arrival, I gave our waiter, Chris, lots of ideas on how he could insult me (Example:  I'll order a high-fat-dish like Chicken Fettuccini Alfredo, and you say: "Honestly, ma'am, I think you should be ordering a salad..."); I had told him he had permission to spill drinks or food on me: I had begged him to show no mercy and act as outrageously as he pleased. Anne would hide at the bar, waiting for her cue to come to the table to speak with me, the "angry" customer.

There was just one problem - our waiter, Chris, was such a nice guy that I couldn't get him to do anything bad enough to warrant calling a manager! So, I tried to instigate him: I ordered the fettuccini as planned and Chris asked, "Are you sure?" I replied: "Yeah, do you have a problem with that?" Chris said: "No, but there are other choices on the menu...". Instead of being horrified by our waiter's terrible service, my mother was aghast at my "rude" behavior! Meanwhile, Anne hid at the bar for what felt like an hour, sipping wine and waiting for her cue while I desperately tried to get Chris to insult me! 

At one point, a floor supervisor came to check on our table. "How’s everything going?", she asked, "Would you like to speak to a manager?" My mother vehemently shook her head "No" and gave me a "Don't you dare!" stare. Desperate to get this joke to work, a few minutes later I faked a trip to the bathroom and went looking for sweet Chris. "Chris", I begged, "Please! Come spill a drink on me or something!" Before Chris had to resort to such tactics, I finally found an opening to insist on speaking to a manager. Next thing we knew, there were five people standing at our table: our two servers, the floor supervisor and two "managers". When Anne spoke as the "Senior Manager", my Mom was so embarrassed she didn't even realize that the manager was actually her friend from Norway! My poor mother was just appalled by the scene I had created. After giving me a piece of her mind, the "Manager" turned to my mother and asked, "Isn't that right, Gwen Dupray?" At that moment, the light bulb went on. Mom jumped out of her chair to hug Anne and started screaming: "I don't believe this! I don't believe this!" 

Later, as we ate our pasta and re-lived the joke with everyone at the table, my mother shared her perspective: "I couldn't believe how obnoxious Charlene was being with the staff, and when that manager started telling her off, I thought "Ooooh - this is going to get ugly!'"

So there you have it. I had to endure my mother's scorn in order to pull off this year's April Fool's joke. As for our waiter? Chris apologized for his inability to be rude, but said he was sure his mother would be proud. But looking at this photo of my Mom, our waiter, and our surprise "Manager" from Norway, I'm certain that my "rude" behavior was worth it. I love (or, in this case, O-live) April Fool's!

In the olden days, the toys in Cracker Jack boxes made for wonderful surprises - metal boats and airplanes, magnifying glasses, pirate eye patches, tiny figurines and secret decoder rings. Today, collectors clamor for these vintage collectibles. Sadly, by the time I was a kid, the prizes hidden in the Cracker Jack boxes were pretty lame. I mostly remember temporary tattoos and fun facts (which weren't that fun at all). It seems that these days the prizes are even worse; this blogger wrote about receiving a puzzle piece!  Yes, that's right; not an entire puzzle; just one little cardboard puzzle piece.

When I first went to France as a teenager, I was delighted to discover Kinder Eggs. Having grown up on Cadbury Creme eggs available only at Easter time (they were the highlight of our Easter egg hunts), I was thrilled to see that Kinder Eggs are sold year 'round. Instead of a sugary gooey center that resembles egg whites and an egg yolk, Kinder eggs are hollow. The "yolk" is a plastic capsule that contains a really cool toy prize. 


When Pascal learned about my fascination with Kinder eggs, he started buying them for me as treats, often hiding them under my pillow. To this day, some of the Kinder prizes I found in those eggs peek out from behind books on my bookshelves, reminding me of the childlike delight of receiving a treat with a cool prize, no matter what your age. Here is one person's collection of Kinder surprises. Much better than what you find at the bottom of the Cracker Jack box, n'est-ce pas?


This Easter weekend, Pascal and I wish you lots of wonderful surprises. Whether you get bon bons, bunnies, Peeps, or at least one Cadbury egg (like me), we hope you'll have a very sweet holiday! Don't forget to join us at our Open House tomorrow night - we'll have lots of fun surprises for you here, too!

This past weekend, we celebrated my mother's 60th birthday. My Mom, Gwen, is a talented seamstress and costume designer who has worked with area theatres, film production companies and for individual clients. She can (and has) made everything:  pageant gowns, elf costumes, Elvis costumes, clogging costumes, ice-skating outfits, wedding dresses - you name it! Our theme for her birthday party was: "Say It Isn't Sew…Gwen’s Turning 6-0!"  We decorated with more than 150 tape measures, 3500 buttons, 50 skeins of yarn, fabric and other sewing accessories. 


I'll post photos of the party soon, but while I recover from the weekend's festivities, I wanted to share another bon bon idea that is "sew" cute... introducing calorie-free crocheted bon bons. You can find these cute crocheted confections on one of my all-time favorite websites: http://www.etsy.com.  A shopping site that operates much like eBay, etsy specializes in "handmade goods, vintage items & crafting supplies". This site is one my regular go-to sources for unique, thoughtful gifts. I love the idea of wrapping a tin of real South 'n France Bon Bons in a box and then tying the box with a pink tulle bow. One of these keepsake crocheted bon bons nestled in the bow would be the perfect crowning touch for the ultimate birthday (or anytime!) gift.  

Down South, the word "débutante" usually conjures images of young ladies dressed in white gowns and gloves, curtseying ever so carefully so not to disturb their heavily-lacquered up-dos. In France, however, "débutante" rarely implies the pageantry of young aristocratic Southern girls coming out to society. It simply means "a beginner". Over the past few months, Pascal and I had the pleasure of grooming our own sweet Southern débutante for her introduction into a different society: the culinary world. 


A high school senior, Tosha has been accepted into Le Cordon Bleu College of Culinary Arts in Las Vegas upon graduation. (Instead of a white ball gown, she'll get to wear a white chef's coat!) At the suggestion of one of her teachers, Tosha contacted us with a request for twenty hours of mentoring. We introduced Tosha (and her palate) to a host of new dishes and flavors. She tried her very first bon bons, sweet and savory crepes, goat cheese soufflé, smoked salmon, rosemary, and sauce au poivre while observing our gourmet cooking parties. Here's more on Tosha's mentoring experience in her own words:

"Hi, my name is Tosha and I am a senior at North Brunswick High School. Every senior who graduates has to complete a senior project. You choose your own topic, find an expert on that topic, mentor with the expert, and become an expert yourself. After becoming an expert you present everything you know to judges. They determine whether or not you graduate high school. It is a very big deal! 

Luckily, I chose French Cuisine for my topic and not only one expert, but TWO: Charlene and Pascal. When Ruth (a South 'n France customer) said 'Charlene's a smart girl; great choice on the mentors!,' I thought she was kidding. She sure wasn't! Charlene and Pascal took time out of their busy schedule in the bon bon business and helped me out big time! I learned a lot of valuable information during my time with South 'n France. It really helped that I got to experience the hands-on activities. They were so nice and welcoming it really surprised me. They invited me to help at the Chocolate Festival, which by the way was amazing! That is where I tried my first crepe EVER. Charlene made it for me and it was delicious. I also attended a Bon Bon Party, a Crepe Party, and a five-course French dinner. I learned that putting those parties together is hard work, but it seemed to pay off. All of the people left with smiles! 

My whole experience with South 'n France was unforgettable. As an aspiring chef, I will never forget where I first learned all of the great things I have learned. Charlene and Pascal are great people and even better mentors. I will keep in touch from Vegas.  Thank you so much and thanks to all of the people who made me feel welcome during their parties." -Tosha

We wish Tosha "Bon Courage" as she embarks on her culinary journey, and we look forward to welcoming her back to South 'n France someday as a guest chef!

At many of our parties, women ask me about our French counterparts. It seems that we Americans are intensely curious about the mysterious, secretive ways of French women. Why don't they get fat? How do they always look so stylish? What exactly is that "je ne sais quoi" they seem to possess in spades? A quick search on Amazon.com reveals dozens of book titles that promise to reveal how we can dress like French women, eat like French women, act like French women, and seduce like French women. There is:  French Women Don't Get Fat, French Women Don't Sleep Alone, Entre Nous, A Woman's Guide to Finding Her Inner French Girl, Fatale: How French Women Do It, and All You Need to Be Impossibly French: A Witty Investigation into the Lives, Lusts, and Little Secrets of French Women, just to name a few.

These blog posts at Fashion Nation and The Huffington Post are great primers on what we can learn from French femmes (they may not get fat, but you can take some comfort in the fact that the French word for 'women' [femmes] rhymes with 'hams'). Although there are practical considerations (French women eat less processed foods, exercise more, eat smaller portions, etc.), it seems that the big difference between us and French women is an "état d'ésprit" or state of mind. Yves Saint Laurent said: "The most beautiful make-up on a woman is passion..." Coco Chanel said you should spray perfume "wherever you want to be kissed." 

And consider these dietary "secrets" from French Women Don't Get Fat:
French women typically think about good things to eat. American women typically worry about bad things to eat.  In other words, French women eat for pleasure and don't eat thinking about guilt. 

Presentation is just as important as taste; a French woman slowly savors her food using all five senses.

French women know one can go far with a great haircut, a bottle of Champagne, one rich satisfying, low-calorie chocolate bon bon, and a divine perfume.

Likewise, French women get a kick from Champagne, as an apéritif or with food, and don't need a special occasion to open a bottle.

French women entertain at home and enjoy dining in as much as dining out.

French women know that l'amour fait maigrir (love is slimming).

French women love to sit at a cafe and do nothing but enjoy the moment.

So there you have it: just add a little more pleasure, a little more freedom, and a little more self-confidence, and you too will exude the joie de vivre of a French femme fatale.

Married... with Children character Peg Bundy just might be the most famous bon bon-eating woman there is. Actress Katey Segal did a brilliant job of developing the character, a low-class, sex-starved wife of a shoe salesman. In fact, Segal was largely responsible for Peg's signature look; she brought her own large red bouffant wig when she auditioned for the role. By adding capris-length leggings, a large belt, an off-the-shoulder top, and high slip-on heels, Peg Bundy became the height of trash-fabulous!

I idolize Katey Segal for having not one, but two successful careers. Before making it as an actress, Katy was a backup singer for the likes of Olivia Newton-John, Etta James, and my heroine, Bette Midler. Talk about divine! But, it never occurred to me to idolize Peg Bundy... that is until I read Becoming Peg Bundy by Stephanie Hope Georgopulos. Stephanie writes: "Peggy Bundy lived the American Dream. She chilled on the couch all day long eating chocolate bonbons, but never gained a pound. Her husband worked at a shoe store. She preferred watching Oprah and frequenting strip clubs to housework. If that's not enough, she wore animal print like it would never go out of style. We should all aspire to be half the woman Peggy Bundy was."

In her quest to become more like Peg, Stephanie discovers the Bumpit (a hair accessory that gives you the Bundy hair bump - I'm so buying one of these!), Three Olives Chocolate Flavored Vodka, and of course, South 'n France Bon Bons. You simply must read Stephanie's entire journey into the world of Peg Bundy; I'm still laughing days later. It's the funniest, the sassiest, and the most risqué review of our bon bons I've encountered thus far. Peg would be proud.

One of my favorite things about the month of February is candy conversation hearts. I don't like to eat them, but I love the way they look with their cute little sayings and that gorgeous pastel color palette. So what do I do with my candy hearts? I turn them into flower arrangements. The idea was inspired by a Martha Stewart magazine I read years ago, and it's not too difficult to replicate. Here's the "recipe" for this fun Valentine’s Day bouquet:

1 Large Vase

1 Smaller Vase that will sit inside the Large Vase, leaving enough room for conversation hearts

1 Bouquet of pastel tulips or flowers of your choosing

1 Cup or so of water

1 Penny (or capful of bleach, or whatever you use to keep your flowers fresh)

1 Generous Dose of Patience

Nestle the smaller vase inside the large vase.  Gently slide the conversation hearts between the two vases, taking care to position them so that the words are visible.  After you fill all of the space between the two vases with the hearts, fill the smaller inside vase with water, taking care not to spill any water on the candy. (I've done this, and it is not pretty!). Cut the flowers and arrange them in the vase. Et voila! You have a stunning Valentine's centerpiece or dare I say... conversation piece?

Necco is the company that's most famous for their Sweethearts Conversation Hearts. Each year, they unveil a new theme for their candy heart sayings. We were thrilled to discover that this is the year for cuisine-themed hearts. The sayings are: Recipe 4 Love, Table 4 Two, Stir My Heart, Top Chef, Sugar Pie, My Treat, Yum Yum, Honey Bun and Spice It Up. 

Want to create your own conversation hearts? Necco says you can do it, but you must purchase a full production run: 3500 pounds or 1.5 million conversation hearts! If you'd like to buy a little less than 3500 pounds of custom-made candy, we suggest considering our hand-dipped chocolate bon bons!