Here are the 20 essentials French people keep in their pantry. Today I wanted to dive a little bit more into the main ingredients you should be stocking in your pantry if you are a French food enthusiast.
The French understand the value of using high-quality pantry staples to elevate the flavor of their food and to make everyday simple dishes taste fantastic. And they know exactly how to up-level simple food by seasoning it well. To help you stock a French pantry, I’ve listed my go-to French pantry essentials and top-quality ingredients that will allow you to prepare a wide array of beautiful and delicious French recipes.
In this French pantry checklist, I’m covering different seasonings, spices, condiments, and typical French dairy products that are used in France. Those high-quality basics will make cooking French food at home a little easier and more flavorful. So, if you’ve always wanted to know what is in a French pantry, here is my French guide to stocking your pantry with quality ingredients used in France.
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The 20 French Pantry Essentials
- Fleur de Sel (Salt) – Sel de Guérande, Sel de Camargue, Sel de Noirmoutier, . My favorite one is the .
- Moutarde de Dijon (Dijon Mustard) – The Amora Dijon Mustard is the cheapest, but I prefer the Maille Dijon Mustard, the Edmond Fallot Dijon Mustard or the Bornier Original Dijon Mustard. My favorite is the Pommery Meaux Mustard.
- Vinaigre balsamique or Vinaigre de Cidre (Balsamic & Apple Cider Vinegar) – Giuseppe Giusti Balsamico Di Modena, Edmond Fallot Aged Burgundy White Wine Vinegar, Martin Pouret Red Wine Vinegar, Orleans Champagne Vinegar, Vinegar of Banyuls
- Huile d’Olive (Olive Oil) – Oliviers & Co Extra Virgin Olive Oil, Nicolas Alziari Extra Virgin Olive Oil, A L’Olivier Extra Virgin Olive Oil, my favorite is the
- Herbes de Provence – Albert Menes Provence Herbs
- Herbes Aromatiques (Dried herbs) – parsley, rosemary, basil, onions, shallot, garlic, thyme, chive, oregano, tarragon, etc.
- Piment d’Espelette – Espelette Piment Chilli Terre Exotique
- Cornichons (pickles) – Maille Cornichons
- Sardines – Sardines With Olive Oil Conserverie la belle-iloise, Sardines Connetable
- Terrine, Rillettes de porc, saucisson sec
- Beurre doux/ demi-sel (unsalted or salted butter) – Isigny Ste Mere Salted Butter, Butter Doux Unsalted, if you want to taste one of the best butter in the world try the one from Bordier
- Crème fraîche (full cream)
- (cheese) – Emmental, Comté, Roquefort, Tomme de Savoie, Fromage de Chèvre frais, etc.
- Miel (honey) – Albert Menes Creamy Honey From France,
- Confiture (jam) – Bonne Maman Confitures, St Dalfour Confitures
- Crème de Marron – Clement Faugier Gourmet Chestnut Spread, Bonne Maman Chestnut Jam
- Chocolat Noir (at least 70%) – Chocolat Bonnat, , Chapon Chocolate, Valrhona Cacao Powder
- Thé & Café (tea and coffee) – Dammann Freres Jardin Bleu, Comptoirs Richard Tea, Kusmi Tea, Mariage Freres Tea, Cafés Richard
- Champagne – ,
- Vins Rouge/ Blanc (Red/white Wine) – , , ,
I hope this French pantry checklist will help you to stock your pantry like a true French. Now the question is: how French is your pantry?
Thank you for this!! I’ve been wanting to stock my kitchen with high quality ingredients and I trust your expert opinion.
Thank you Natalynne! I hope you’ll enjoy all of those French ingredients 🙂
Cool! Looking forward to getting some of these! 🙂
Thank you Bennett! Enjoy 🙂
Do you have an article listing the essential and most often used equipment and appliances need in a French kitchen? I love all of your articles and shared information! From Texas, USA
Bonjour Ema! Thank you very much for your comment! Regarding equipment and appliances in a French kitchen, I have this article on the 10 best French kitchen utensils and cookware, but I’ll probably write a more detailed article 🙂 xo, Leonce.
Hello. I have most of these things – maybe not the same brands. I’m from the Gulf Coast of Alabama where the default cuisine is a little bit French, a little bit Creole, a little bit Spanish, little bit Cajun, with a touch of Greek. I always keep Maille dijon mustard; Balsamic, white and red wine vinegar; herbs de Provence; French and Spanish preserves; capers; olives; wine, Marsala, and sherry. The past 12 years, I have lived in the woodsy mountains of Southern Appalachia. While some of these things are harder to get, I have access to fresh eggs and a beautiful lady who keeps me in various homemade goat cheeses and honey.