Babeth’s Feast is a line of gourmet frozen food created by former Parisian Elisabeth de Kergorlay
Believe it or not, there is more to frozen foods than Lean Cuisine. Taking inspiration from the French approach to freezing their dishes is Babeth’s Feast, a new frozen food company that has just opened their first retail space on the Upper East Side.
Babeth is Elisabeth de Kergorlay, a former Paris resident who discovered amongst the outdoor markets and artisanal cheese shops, another speciality store: the frozen food shop. Upon returning to the States, and upset by the lack of flavorful, nutritious frozen food options de Kergorlay set off developing her own recipes. She explains on her site:
With an interest in food but having a busy work day, I had no time to consider preparing a full meal in the evening. Instead, I invited my friends over for drinks and began buying frozen hors d’oeuvres by the dozen to complement them. All I had to do was either let them thaw in the refrigerator, or heat them in the oven for a few minutes before serving them. At last I could enjoy the food as well as the company of my guests. Since moving to New York, I have been unable to find a store providing the quality and variety of frozen food that would allow me to easily and spontaneously entertain friends and family at home.
After much testing, de Kergorlay discovered the right recipes that could trick her friends at dinner parties and also provide the perfect solo meal. Many of Babeth’s Feast house dishes are gourmet with offerings including: Seafood Cassoulet, Lobster Mac ‘n’ Cheese and Chicken Tarragon.
Babeth’s Feast was opened in partnership with with Jason Bauer, a founder of Crumbs Bake Shop. Bauer explains the appeal:
Babeth’s Feast will deliver a quality product that shoppers crave. The line will allow everyone from refined foodies to culinary novices to have delicious and fool-proof meals at their fingertips, without hours of work in the kitchen. This is truly a convenience we didn’t know we needed until we had it.
The online store also offers food from other vendors, as long as they passed Babeth’s standard for their own brand of food. It must be made with high quality ingredients with minimal preservatives, and with a focus on nutritional density. “Unlike the typical prepared food you buy in a store, what we s”ell has not been sitting around,” de Kergorlay says in a New York Times article, adding, “Ours is frozen at its peak, and you know it’s fresh.”
[h/t] New York Times