When I moved to France in 2017, I knew that there would be a language difference. However, I also should have guessed that there would be differences in food as well!
The Irish diet is largely based upon British Food, which is looked down upon by the French, who regard themselves as culinary superior! So, unless there is an “English Section” in your local French supermarket, there are certain familiar grocery store items that will be missing.
Take basic sauce mixes, for example. You will not find ready-mixed powdered White Sauce here in France. The closest is Bechamel sauce, which is somewhat richer than English White Sauce. I have had to remember my home-economics lessons of forty-odd years ago, of how to make a roux out of melted butter and flour and carefully whisking in small quantities of milk, so that it does not go lumpy!
Another missing comfort food is Bird’s Custard Powder! It used to be available in the supermarket “English Section” before Brexit, but now it has completely disappeared. The French do have, what they call, “Creme Anglaise” but in my opinion, it is a thin, tasteless version of real custard! So, it is back to first-principles cooking again!
Proper strong Black Tea is unheard of here in France. Supermarkets only sell weak stuff, what my late mother would refer to as “tiddle tea”! Luckily, I can order Barry’s Tea on-line, which is posted direct from their head-quarters in Cork (Ireland).
Flour is different too. It took me a while to learn how the French flour handles, in comparison to Irish flour, particularly as I make my own yeast bread. There is no problem getting plain flour or bread flour and you can find a good range of different flours (rye, barley, oats, maize, buckwheat, etc.) in the local Bio Store. Here on the Continent, flour is listed according to its strength: T45 being suitable for cakes and pastries, but anything over T65 is needed for bread-making. What I cannot get is Self-Raising Flour! I have to make up my own by adding “Levure Chimique” (baking powder) to T45 flour.
Thankfully, I can still get Marmite and Heinz Baked Beans in the English Section, although they are very expensive. I suppose that is because UK is no longer part of the European Union and there are heavy customs duties on all products imported between the two countries.
Now, some would say that I should embrace French culture in all its forms, including the French diet. Fair enough, except that I am lacto-vegetarian and the locals eat a high-meat diet. Luckily, I have also discovered some delicious French vegetarian products that were not available in Ireland.
Gallettes are a form of savoury pancake, made from buckwheat flour, and filled with a variety of fillings. Mind you, the term “gallette” is also for veggie-burgers and even cookies.
Living in Normandie means that I am living in Cheese Heaven! The village of Camembert is not too far away. I am spoiled for choice, between cow’s milk cheeses, sheep-milk cheeses, goat’s milk cheeses! The butter is good quality, although the cream is not the same as the thick, whippable Irish cream. Well, you cannot have it all!
Do not get me wrong! The quality of the foods here in France is excellent and the French really do love eating well. There is a saying: “Il faut bien manger pour vivre!” That means, “you need to eat well to live well” and I thoroughly agree!
Author: Veronica Smith, first published 15th December 2024
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