11 Things French Chefs Always Pick Up from Trader Joe’s

Super fans (myself included) of Trader Joe’s know it is the place to go for snacks, affordable time-saving dinner helpers, can’t-live-with-out-’em spice blends, and seasonal scores. But on a recent trip to my local TJ’s, I realized I’d been on autopilot for the last, oh, handful of years. Every time I shop, I pick up the same items. I began to wonder if there were any must-try items I’d been sleeping on, and knew that some of the most discerning chefs in the industry would surely have strong opinions. 

So, I sought out some of the best French chefs in the country and many were happy to share what they toss in their cart during and what items have become staples on their routine Trader Joe’s trips. You’re welcome in advance. 

1. Rosemary Croissant Croutons

“Warning: these are certifiably addictive. Enjoy on their own or toss into any salad as they instantly satisfy. A word of advice:  always buy more than one bag!” —Jacob Wetherington, Consulting Chef at Coucou

2. Alsatian Tart

“A perfect treat when I miss Alsatian food.” —Laurent Rea, Executive Chef at Brasserie Mon Chou Chou

3. Proof-and-Bake Chocolate Croissants

“They’re very buttery and delicious. The best you can get in a store in San Antonio.” —Chef Rea

4. Le Delice de Bourgogne Triple Cream Cheese

“One of my favorite go-to indulgences. I grab one almost every time I make a TJ run. It’s the only thing better than salted butter on a baguette.” —Chef Wetherington

5. Cacio e Pepe

“This dish is as authentic and legit as it can be.” —Chef Rea

6. Turkey Meatballs

"When I moved to Houston to open up Le Jardinier, my first experience buying groceries as a Texas resident was at Trader Joe’s. I went straight for the frozen food section to grab their turkey meatballs, which are fantastic. I would pop them straight into the oven until they developed a slight color and then top with a simple tomato sauce. Opening up a restaurant is never an easy task, so this always served as a quick meal that still felt homemade at a time when I was very strapped for time." —Andrew Ayala, Executive Chef at Le Jardinier

 7. Lemon Curd

“Automatic game changer when I need to add ‘pop’ to everything from vinaigrettes to whipped cream. It’s that nostalgic reminder of mom’s lemon curd that didn’t take all day to make! Don’t be surprised to find yourself eating it by the spoonful as a late-night snack.” —Chef  Wetherington

 8. Yuzu Hot Sauce

“This is one of my essential pantry items. The main attraction here is the yuzu-citrus freshness and the just-enough piquant heat that makes nearly all things taste delicious. It consistently delivers the ‘je ne sais quoi’ in a recipe.” —Chef  Wetherington

9. Danish Kringle

“My favorite is the one stuffed with almond cream; it’s very rich and tasty!” —Chef Rea

11. Italian Bomba Hot Pepper Sauce

“I use it on everything from eggs to pasta. I’ll add it to meatballs or anything that needs a quick punch of fermented heat that dissipates quickly and leaves you longing for another bite. I especially like it as an unexpected addition to cocktail sauce with chilled shrimp.” —Chef  Wetherington

12. All of the Cheese

"Well of course my favorite items to pick up at Trader Joe’s are the cheeses! They have an amazing selection of imported cheeses from Europe (Stilton, Roquefort, emmental, Comté, 18-month cheddar, triple cream, Manchego and many more) that are perfect to compose your cheeses plates. And, of course, as a French expatriate, I appreciate that every December they offer raclette cheese, which I always pick up to host a traditional French winter raclette party." —Vincent Samarco, General Manager of LaLou