What is your list of basic essential ingredients for French cuisine?
For dairy I have salted and non-salted butters from Bordier, heavy cream, full fat milk and a good aged hard cheese like Comté or Beaufort. My dry store includes full-bodied red and dry white wines, red and champagne vinegars and excellent extra virgin olive oil like Estoublon from Provence. I keep coarse, fleur and fine sea salts preferably from Guérande, white and black pepper only from the mill. Pastry wise, good dark chocolate, Bourbon vanilla pods, white and cane sugars, all-purpose flour and gelatine leaves are essential.