Journal

A tour of the French gourmet delicacies Clipperton brings to North America, with ideas for cooking with them and tips for keeping them at their best.

Meet Arnaud Soubeyran, the Provençal house behind some of France's finest nougat and calissons, and learn how to enjoy authentic French confections at home.

Why olive oil is a skin care staple, and how the Une Olive en Provence body and hair shower gel brings the nourishing benefits of Provençal olive oil into your daily routine.

What makes French artisan jams different, from small-batch copper-basin cooking to high fruit content, and a look at the five jam makers Clipperton brings to North America.

What sets premium French coffee apart, what you are really paying for, and why Clipperton chose Terres de Café as its featured roaster.

How French chocolate differs from American chocolate, from cocoa content and bean-to-bar methods to flavor and texture, plus the French brands Clipperton brings to North America.

Place des Épices offers a carefully curated range of organic spices. Discover the highlights, how to use and store them, and why choosing organic matters.

French gourmet foods bring tradition and quality to your kitchen. Here is why they belong in your pantry and how to start using them.

Hand-harvested in the clay-lined salt marshes of Guérande, Les Terres Blanches fleur de sel and sel gris bring a thousand-year-old French tradition to North American kitchens.

French vinegar is the quiet workhorse of fine cooking. Learn why chefs rely on acidity, meet Le Paulmier and its La Pommée condiment, and pick up three chef techniques.

What makes French honey special: terroir, traditional beekeeping, the finest varieties, how to read the labels, and why Clipperton chose Hédène to bring it to North America.

What makes French condiments special, which ones belong in your pantry, the producers behind them and how to use them like a chef.