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Started By
Message
Visiting French relatives in France this summer for a family dinner. What should I bring?
Posted on 5/29/22 at 10:45 pm
Posted on 5/29/22 at 10:45 pm
Basically there’s a branch of my family that are still in France. They have visited us sporadically before but they invited us for a family reunion this summer.
It’s going to be on a family farm in the countryside of Burgundy. I want to bring some food that is very unique to Louisiana/South. It just needs to be able to get through TSA and survive 4-5 days of travel and still be fresh. I won’t have access to a kitchen in France long enough to cook so it’s got to be something I can prepare here and pack. Any ideas?
It’s going to be on a family farm in the countryside of Burgundy. I want to bring some food that is very unique to Louisiana/South. It just needs to be able to get through TSA and survive 4-5 days of travel and still be fresh. I won’t have access to a kitchen in France long enough to cook so it’s got to be something I can prepare here and pack. Any ideas?
This post was edited on 5/29/22 at 10:46 pm
20
Posted on 5/29/22 at 11:10 pm to willymeaux
Community coffee.
Posted on 5/30/22 at 6:15 am to willymeaux
Sounds like fun and a great gesture on your part to bring something of typical La. cuisine to the gathering.
That said, I would not even attempt it over that long of a period of time if it is something cooked and needing to be kept from spoiling. You cannot guarantee how it would be handled over a multi-day travel period.
Here's a thought. When you arrive in France, hit up a deli and get all the ingredients to make some muffaletta sandwiches. That should be readily available in France. They originated right here in N.O. at Central Grocery, so that's pretty original, and you won't need access to a kitchen to make them unless you want to oven toast them a bit before serving. As for the bread needed, I'm pretty sure you could find something suitable in a French bakery. Maybe make sure to bring the olive salad that goes on them since a jar of that needs no refrigeration until opened.
Bring some pecan pralines
That said, I would not even attempt it over that long of a period of time if it is something cooked and needing to be kept from spoiling. You cannot guarantee how it would be handled over a multi-day travel period.
Here's a thought. When you arrive in France, hit up a deli and get all the ingredients to make some muffaletta sandwiches. That should be readily available in France. They originated right here in N.O. at Central Grocery, so that's pretty original, and you won't need access to a kitchen to make them unless you want to oven toast them a bit before serving. As for the bread needed, I'm pretty sure you could find something suitable in a French bakery. Maybe make sure to bring the olive salad that goes on them since a jar of that needs no refrigeration until opened.
Bring some pecan pralines
Posted on 5/30/22 at 6:33 am to BlackenedOut
quote:
Andouille
I think Andouille would be more French than Louisiana in origin.
Posted on 5/30/22 at 6:39 am to willymeaux
My friend from Guatemala always loads up on Zapp's when he's here 
Maybe some type of alcohol?
Maybe some type of alcohol?
Posted on 5/30/22 at 6:49 am to willymeaux
Muscadine wine. Muscadines are our native grape.
Posted on 5/30/22 at 7:08 am to Tangineck
quote:
Muscadine wine. Muscadines are our native grape.
You are suggesting bringing a homemade wine to a country known for producing some of the best wines in the world.....
That would take some balls.
Posted on 5/30/22 at 7:10 am to willymeaux
Maybe some cookbooks? Bringing food would be a bad idea. Bringing booze would be a good idea. I’d recommend bringing some Kentucky bourbon. But that’s just me.
The suggestion to buy local and use your own technique is a good one. That could be fun.
I’d recommend bringing an empty suitcase and filling it with stuff to bring back home with you.
The suggestion to buy local and use your own technique is a good one. That could be fun.
I’d recommend bringing an empty suitcase and filling it with stuff to bring back home with you.
Posted on 5/30/22 at 7:20 am to gumbo2176
quote:
You are suggesting bringing a homemade wine to a country known for producing some of the best wines in the world.....
That would take some balls.
I wasn't suggesting trying to pass it off as better than Bordeaux. Obviously a small explanation of what Muscadines are and the relationship with our region would be a part of it. A true wine lover would appreciate it for what it is.
Posted on 5/30/22 at 7:39 am to BlackCoffeeKid
Yes and no.
There is a French sausage called andouillette but that is very different than Louisiana andouille.
There is a French sausage called andouillette but that is very different than Louisiana andouille.
Posted on 5/30/22 at 7:45 am to willymeaux
Maybe some pralines?
But enjoy being the guest and not the host on this trip
But enjoy being the guest and not the host on this trip
Posted on 5/30/22 at 7:49 am to willymeaux
You could bring local rice, red beans, seasoning mix and detailed instructions on how to prepare a red bean and rice dinner. Some local jelly and jam, pepper jelly with cream cheese could be served, locally sourced pecans, etc. Would some locally cured meats travel without refrigeration?
Posted on 5/30/22 at 9:11 am to willymeaux
Hubig’s pies. The French aren’t really known for their pastries.
Posted on 5/30/22 at 9:16 am to willymeaux
Hogshead cheese?
Posted on 5/30/22 at 9:20 am to In The Know
quote:
Hubig’s pies. The French aren’t really known for their pastries.
And obviously, neither are Hubig's at this point in time. He did say he's leaving for France this summer.
At the rate Hubig's is planning and promising their reopening he may be too old to travel when it happens.
Posted on 5/30/22 at 9:21 am to BlackenedOut
quote:
Yes and no.
There is a French sausage called andouillette but that is very different than Louisiana andouille.
Yeah, I would suggest maybe Louisiana andouille and boudin might be the most interesting, just because they are so different from their counterparts of the same name in France. You could pack both in dry ice, I’d think.
Posted on 5/30/22 at 10:21 am to willymeaux
I’d see if one of the boudin places will just ship it straight there frozen. Different variety of Boudin, Andouille, etc
Posted on 5/30/22 at 10:37 am to willymeaux
Tabasco or some other kind of Louisiana hot sauce that is unopened and easy to travel with.
Posted on 5/30/22 at 10:42 am to MEANGREEN65
Tabasco is sold all over the world, though. It’s probably the most international of all Louisiana products.
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