A tasty morsel of Britain in France
Sadly since I chatted with Fabienne and created this post, she has had to close Roastbeef & Frog due to BREXIT and the implications of customs and bringing these goods into France from England. I’m leaving the post up here as there is a delicious recipe below for lemon curd pannacotta and I plan to write a list of online shopping in France – I will post the link here when it is ready.
I think at times we all miss foods from our homes and childhood. I know I do, and certain foods evoke great memories. Although I’ve happily chosen France as my home and take huge pleasure in all of the glorious french foods, restaurants and local produce; I still need mint sauce with my lamb, marmite on my toast (or should I say tartine) and I love a shortbread with my English Tea! Well, now you can enjoy all those treats you may have been missing courtesy of Fabienne who founded Roastbeef and Frog in Annecy just over a year ago. Fabienne is from Burgundy in France and is married to an English man – hence the great name for her business! Fabienne is well travelled having lived and worked in the USA, Switzerland and the UK. She and her family settled in Annecy in the Haute Savoie 9 years ago.
I caught up with Fabienne to ask her a few questions
about her business Roastbeef & Frog
What was the inspiration for Roastbeef and Frog?
Since we moved to France, my English husband couldn’t live without Robinson’s Orange Squash! And I was looking to combine my 25 year-professional experience in my own business…Roastbeef & Frog was born!
Can you give a brief description of Roastbeef and Frog
Roastbeef & Frog is a local online British Grocery shop. We deliver for free around Annecy Lake and now ship everywhere in France.
Why British Foods, you’re French?
– I lived abroad and know the comfort you can find in receiving your “home” products even if you adapt perfectly to the country you live in.
– Annecy region is home to a lot of Brits, several being my friends. They thought the idea was brilliant.
– As said, The Husband misses his English brands…
What was the biggest hurdle you had to overcome?
To pronounce Mulligatawny soup :0))
More seriously to set up a business within the French Administration and combine work and family life at home. My son is dyslexic and I spend lots of time finding ways to help him.
What’s the best piece of advice you’ve received in the past year?
To put the consumer experience at the heart of everything we do (products we stock and service we provide)
Give us your advice for aspiring food business entrepreneurs
Having a clear plan is the key but remaining agile to adapt to the changing market place. Especially in a year like 2020!
Where do you deliver
All around Annecy Lake and beyond. Plus, we now ship all over France.
Why do your customers select you over your competitors?
For our friendly, fast and professional services
British foods delivered to your door!
What are your best selling items?
Yorkshire Tea, Heinz Baked Beans and Tiptree Lemon Curd (see recipe below)
What is your favourite restaurant in the Annecy area
Kia Ora in Annecy – Local, organic products with a vegan option each time.
What is your favourite British food? French Food?
I love Curly Wurlys and my Mom’s Beef Bourguignon.
What do you love about living in The Haute Savoie?
The Outdoors and the Tartiflette
How do you cope with pressure? (Any secret recipes for taking care of yourself?)
I use breathing technic learned at my yoga classes and remind myself that “worse things happen at sea!”
What are you going to do next?
I’m trying to source more organic, vegetarian and vegan products and we’ll celebrate Veganuary next month with new products. Plus I’m working at integrating a blog onto the website with recipes, friends & family local addresses to share with the community.
Lemon Curd Panna Cotta Recipe
Lemon Curd Panna Cotta
- 60 cl liquid cream
- 1 lemon
- 3 gelatine sheets
- 50 g sugar
- Wilkin & Sons Tiptree Lemon Curd
- Put the gelatine sheets in a dish with cold water.
- Warm the cream and sugar in a pan.
- Let it slightly boil for 5 minutes while stirring. Take it off the heat.
- Squeeze the gelatine in your hand then add it to the cream and let it dissolve by stirring.
- Pour it into nice individual glasses or ramekins and let it cool down.
- Put in the fridge for at least 6 hours.
- Pour Wilkin & Sons Tiptree Lemon curd to your taste on top of each ramekin.
Thank you, Fabienne for sharing your insights and story about Roastbeef & Frog and a delicious recipe. I love ordering familiar British products from Fabienne, they are always delivered on time and with a smile.