Last Updated on September 12, 2020 by Chef Mireille
Last year, when I visited the original culinary city of Paris, I visited Hediard. Hediard is an amusement park for foodies. So many departments and so much variety in one place – I could have spent hours in there and I brought back a few goodies I have yet to use – like Rose Petal Honey, Chestnut Cream and Mango Vinegar. I’ve already used the currant syrup, pepper blends and the tea (blend of Sencha and Earl Grey)
Everything from teas to spices to produce to condiments from all over the world is found at Hediard. The photo here is what greeted me as soon as I walked in the door. Rambutan, dragonfruit (not your typical fare in Paris in January) and so much more. I cannot put into words my experience at Hediard. I was with a group of about 4 other foodies and every minute one of us was saying “WOW” to show eachother another unique product we had never encountered before – our group of NYC chefs and foodies.
For those of you who are lucky enough to live in Massachusetts, there is a Hediard in Worcester. Although I have not been to this location myself, if the rest of you are ever visiting Massachusetts, I am sure it will be worth the trip.
So I think it is time to use my honey and vinegar and I have a great fusion recipe idea in my head for my Cornish Hens I defrosted last night.
Look out for the recipe and photos later in the week!!