Yaourt. Although my tongue still hasn’t wrapped around the right pronunciation yet (Is it yAo-oort? YA-OOrt? Ya-oURt?), I’ve never loved yogurt more. Just take a look at the selection!
Today, on this dreadfully dreary day in Paris, jessiekanelos.wordpress.com delivers its first taste of hard journalism. I will test the limits of my curiosity and my lactose tolerance for the hard facts on my neighborhood grocery’s yogurt isle.
I never really like yogurt in the States because there really is not much variety. It is often overly sweet with cloying artificial flavors. Wouldn’t you think yogurt cultures would be canceled out by a cotton candy flavor? It gets more and more difficult to find a plain version. However, according to Wikiyogurt, the French eat around 21 kilos of yogurt a year. French fridges are continuously well-stocked. It is a go-to breakfast, snack, and dessert. But the word yaourt can be deceiving. It often refers to the cream desserts, pudding cups, and often single-serving desserts that share the yogurt isle.
How clever! Yogurt with the granola already mixed in!
Licorice and mint? Some flavors are better admired than tried.
Porfiteroles, clafoutis, creme brulee, chocolate mouse. Just take a look at the Greatest Hits of French desserts carefully disguised among the yogurt. Everywhere I look in Paris these days, there is a new USA burger, bagel & cookie diner. The yogurt isle is just as trendy with its “le cheese cake” and “les cookies”.
Oh hello, cottage cheese. Fancy seeing you here!
Speaking of plain yogurt, there is just as much variety to be found. I am one spoon away from exposing it tomorrow. Stay tuned!