(Gerry Furth-Sides) This writer has always been enamored with the French sensibility.  First it was a fellow camp lifeguard, then all films French and finally food, the finest anywhere to be found in LA restaurants and pioneer bistros.  So the current Gelson Market’s three-week July French promotion is especially exciting, not the least because several of our very favorite products, going back decades, are featured, starting with La Tourangelle oils. The news is that the century-old French trademarked process is now incorporating Spanish product.

We start the story with grapeseed oil, usually not associated with French food.  Grapeseed oil is not only healthy, it is probably the healthiest of all oils and the least fattening. Its excellent emulsification properties make grapeseed ideal for whipping mayonnaise and creamy dressings guaranteed not to separate, along with savory marinades and salad dressings that will not cloud when chilled.  The oil alone or in a prepared dish is always ready to use right out of the fridge. You see this instantly in the clear color.

Mr. Morillon and Mr. Bechet founded La Tourangelle, a small animal-powered oil mill, in the idyllic French town of Saumur, which is pictured on the logo.  It was one of several small artisan oil mills along the Loire River that roasted and extracted the oil from nuts gathered by local farmers.  La Tourangelle currently is one of just a handful of those remaining to keep this tradition alive, continually refining their production process and updating their technologies.

In the early 1990’s, ownership passed to the Kohlmeyer family, The now award-winning La Tourangelle expanded internationally. In 2002, (when I was made award of them) the second eldest son Matthieu moved to California’s Bay Area to recreate his family’s French artisan oil mill. To replicate the century-old equipment, he had to have it custom-made and have his American staff trained by an oil-roasting artisan from France.

The new oil mill in Woodland, California, produces oil from the finest nuts grown in the fertile Central Valley of California.  The nuts have their own unique, intensely rich flavors because they are roasted in cast iron pots, mechanically pressed and lightly filtered.  These cast iron pots used to roast the nuts came from the mill in France, and they are as critical to the process as the artisanal know-how. “If you simply press a fresh walnut, the oil you get lacks character. But when the nuts are roasted just perfectly, the rich flavor of the nuts is brought out in the oil,” explains Matthieu.  This expertise that is part art, part science; the timing of the harvest and fruit selection.  La Tourangelle’s traditional process of handcrafted nut oils essentially remains virtually the same as the original in France; the difference is in the local, fresh ingredients.

In the same way, La Tourangelle has established partnerships with a handpicked selection of like-minded high quality international oil producers to craft their artisan oils.  We noticed that our favorite grapeseed oil begins with a harvest in Spain or Chile.

So we note, happily, that La Tourangelle grapeseed oil in particular, is a product of Spain with a French sensibility, just like our beautiful Spaniard.

Other products include new, summery Moet & Chandon rose champagne and the Veuve Clicquot Champagne, so light and moving away from dry that ice is advised in the glass!

the marvelous St. Dalfour jams, which we discovered at about the same time  that the “organic movement, with tons of sugar in preserves, became popular in the U.S.  We love each and every flavor, to savor as a spoon dessert alone, to spread on fresh bread or toast or to use as inner layers of a cake instead of frosting – as my mom used to do with european baking . //www.stdalfour.co.uk/history/

In France, Bastille Day (July 14) marks a turning point in the French Revolution and celebrates national unity for a country that is known for its joie de vivre, most especially a love of delicious food and wine. Here in Southern California, Gelson’s Stores are celebrating a “Taste of France” for 3 weekends in July.  The public is invited to come sample the distinct flavors of La République… with no passport required!

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