"Ariane Jenkins" > wrote in message
...
>
>
>
> Several years ago when I solicited suggestions for what to bring back from
> England, people here had a lot of interesting ideas, so I thought I'd give
> it
> another go. In about a month and a half, we'll be heading to France for 3
> weeks and hitting Paris, Normandy (briefly), the Loire Valley region, the
> Dordogne (also very briefly) and Provence.
>
> I already had things in mind like olive oil and some wine, which should be
> all
> right through Customs. Rules are strict and say no fruits/vegetables and
> it
> sounds like meat in any form might also be against the rules, according to
> U.S. Custom's website. So foie gras is probably out. Some cheeses
> are
> permitted, but chances are we'll try and eat our fill there rather than
> toting
> any home.
>
> Any other suggestions? I'm up for regional product suggestions or other
> travel-related tips, too. We'll be packing light, so I'm afraid I can't
> carry very much back.
>
>

Tinned meat like pates should be OK. If you consider canned truffles, forget
about it. They lose 95% of their aroma when canned, and it's the aroma that
you want.


--
Peter Aitken

Remove the crap from my email address before using.