Bouillion in Paris?

[orangewasabi]

I'll be in Paris for a few weeks over christmas. One of the (many) things I would like to bring back are some high quality boullion cubes, for when I need a quick & dirty but still want good flavour.

Any suggestions of brands/flavours?

[deetrane]

Last time I was in France we bought some kind of "biologique" (translation: organic) vegetable bullion in the supermarket that was fantastic. Should have gotten more. As someone else mentioned, in general, most French supermarkets carry Maggi and Knorr and all the same crap we can get here (from spening plenty of time in French supermarkets, I get the sense that the average French consumer is not much more conscientious in the kitchen than the average American).

[SanseiDesigns]

Try Fauchon for ideas, then go to the markets to find the affordable varieties. However be aware of US Customs regulations. You would not want to spend money on something that a dutiful beagle will happily sit by at baggage claim only to have you escorted to the Red line to have it confiscated. Freeze-dried should be fine. Remember to pack those pastes and gels in the checked bags!

[jmnewel]

Go to Hédiard for freeze dried packets of various stocks. Easy to carry home and will keep in your pantry for a long time, or in your freezer practically indefinitely. These are much better than anything of a readily available similar type in the US, in my opinion.

[orangewasabi]

thank you for the tip on Hédiard, that was exactly what I was looking for

[Fleur]

One of the great products to bring home from a French Supermarket is the packaged mix to make the aspic "gelee" around a pate or chopped up around a cold fish platter. It is something one cannot find here, and it lasts forever.

[usr.bin.eat]

Years ago when I went to a French supermarket to buy some canned chicken stock, all I could find was Knorr or Maggi boullion with the usual ingredient list. In fact, all soups and consommes were powder packets except for a few cans that were more like stews.

[aelph]

Why do you assume the French make quality boullion cubes? That's kinda funny...boullion is boullion(concentrate meat add "umami"). Instead, I'd be on the look-out for commercial demi-glaces...but those you can get here from outfits like D'Artagnan.

[orangewasabi]

I don't know that they are -- but it's got to be better than the stuff we get here. I may just have to test some while I'm there

[kare_raisu]

Are the French particularly known for high quality boullion? If so -- what are the brands to be on the look out for?