- Menu
- GIFTS
- HARD-TO-FIND
- KITCHENWARE
- PASTRY & SWEETS
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PASTRY INGREDIENTS
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- Aromas - Flavors - Natural Flavoring
- Dairy - Organic & Non-Organic
- Edible Gold
- Extracts, Concentrates & Liqueurs
- Flours - Organic
- Flours - French - Traditional and Organic & Others
- Gelatins, Glazes, Emulsifiers, Pectins
- Molecular Gastronomy - Modernist Cuisine
- Pastry Additives
- Sugars, Glucose, Trimoline, Fondant, Honey
- Vanilla - Beans, Extracts, and Powder
- SPICES & SALTS
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FINE FOODS
- Caviar, Roe & Seafood Delicacies
- Condiments
- Dairy - Organic & Non-organic
- Flours - French - Traditional and Organic & Others
- Fruit Spreads, Preserves, Honeys
- Fruits in Syrup, Fruit Syrups, Fruit Powders
- Molecular Gastronomy - Modernist Cuisine
- Olive Oils
- Pasta, Rice, Beans
- Truffles & Truffle products
- Vinegar, Verjus
About our company
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L'Épicerie (prononced lepisri) comes
from the word "épice" (meaning spice). Originally a "comptoir" (counter)
where one could find and buy "épices" it became a generic name for a
store where to buy everyday ingredients along with spices. This is still
the term used throughout France to designate a grocery or general
store. Les "épiceries" varied widly as to what customers can find on the
shelves, from the simple neighborhood épicerie to the fanciest and very
specialized such as Hédiard, Fauchon, or La Grande Epicerie in Paris.
L'Épicerie (www.lepicerie.com) located in New York City is the brainchild of founder Philippe-Louis Houzé. Born and raised in Paris, France, Philippe started to cook at the early age of 13 with his grandmother. Henriette Bouthier cooked every day |
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