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row of spices on a table at an outdoor farmers market, overlooking a valley in Provence - staples for a French pantry

How to stock a French Pantry (printable list)

Nassie Angadi
A guide on how to stock a French pantry, with spices, herbs, vegetables, staples, utensils and more.
5 from 5 votes
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Prep Time 20 minutes
Total Time 20 minutes
Course French Food
Serving 10

Equipment

  • Chopping board
  • Mortar and pestle
  • Cocotte (casserole with lid) 
  • Deep baking dish
  • Sharp knife set

On hand
  

Dairy

  • French butter
  • Crème fraiche
  • Milk
  • Fromage frais
  • Yogurt or fromage blanc
  • Hard cheese Emmental or gruyère
  • Goat cheese

Meats

  • Bacon lardons
  • Eggs
  • Jambon cru

Spices and Herbs

  • Salt fleur de sel
  • Freshly ground pepper black, white, etc.
  • Thyme
  • Parsley
  • Bay leaves
  • Basil leaves
  • Nutmeg
  • Brown sugar
  • Stock cubes chicken, beef, vegetable, spice

Condiments

  • Olive oil
  • Sunflower or peanut oil
  • Vinegar Red, white, balsamic, etc.
  • Dijon mustard

Wine and Liquor

  • Red wine: Côtes du Rhone or Beaujolais Red
  • White wine: Chablis Sauvignon or Riesling
  • Cognac
  • Grand Marnier

Vegetables

  • Carrots
  • Onions white or red
  • Garlic
  • Leeks
  • Potatoes
  • Tomatoes fresh or canned
  • Green beans
  • Mushrooms
  • Eggplant

Dry Staples

  • Lentils
  • Pasta
  • Rice long grain, basmati, brown, etc.
  • Chocolate tablets
  • All purpose flour

Instructions
 

  • Print out list and head over to your favorite grocery store or farmers' market.
  • Happy shopping!
Keyword food, french pantry, spices, utensils
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