FOOD & BEVERAGES
FROM FRANCE THE WEBMAGAZINE
French food and beverages in the spotlight: wines and spirits, the terroirs, industry and different French regions. A wealth of French regions of great diversity, providing a range of food and drinks reflecting both tradition and modernity, the result of unparalleled quality and savoir-faire. Meet the chefs and personalities responsible for this rich tapestry of gastronomy, offering a wealth of iconic, French dishes. Discover French recipes, from croque monsieur to tarte tatin, macarons and beef bourguignon… Finally, learn more about French traditions and heritage, for the sheer pleasure of sharing our values beyond French borders. Stay connected with French Foods and Beverages for a daily serving of French flair.
A French food experience to spoil Disneyland Paris visitors
Disneyland Paris showcases French regional products - A rendez-vous much appreciated !
To celebrate its 25th anniversary, Mickey Mouse is treating visitors to the finest of French foods. From September 8 to 24, 2017, 6 chalets were set up rue de Paris, near Ratatouille Square where Rémy, the rat from the famous and eponymous film dreamed of becoming a chef.
An event that highlights the specialties and wines of French regions, not to be missed for gourmands as for lovers of French gastronomy ! Charcuterie from Corsica, wines from the Bordeaux region and Bourgogne, foie gras, choucroute from Alsace. There’s something for everyone, from aperitif to dessert.
In order to encourage the tasting and the discovery of flavors, the portions served were small. The visitors also had the possibility to leave with specialties to take away. Ideal to have fun or to offer !
For this year, the event is over but Rendez-Vous Gourmand will return to the park soon.
Bon Appétit !
The French dairy sector comprises a unique range of products that is the world’s largest of its kind.Milk-based products have seen real success in international markets, not only on account of more than 1,200 French cheese varieties, but also due to a range of other, quite specific dairy products that enrich the French dairy landscape. Butter is an obvious export, with three examples in particular standing out for their quality and much-coveted AOC status, and which can be found gracing the finest dining tables: Beurre d’Isigny, Beurre de Bresse and Beurre de Charente. Cream too has a starring role at the heart of gastronomic fare, notably in the patisserie segment. France is also champion of powdered milk manufacturing and milk-based desserts, where unsurprisingly the biggest yoghurt brands all happen to be French. Milk can be consumed au naturel, or once processed constitutes a never-ending source of delicious end-products, for every occasion and every use. Having seamlessly adapted to modern existence without losing their uniqueness, French dairy products have retained their individual character associated as much with the terroir as the animal feed and methods used during production. At the International Agricultural Fair in Paris, we interviewed Christopher Spotti, who represents international communications at the CNIEL (French National Dairy Council), who provided an insight into the different export markets and their expectations when it comes to French dairy products. This was also a great opportunity to look back at how these products have successfully embraced international markets.
- Marc Feunteun is the President of French Meat Export. He presents the countries fond of french meat and what are their favourite breeds. An achievement for the industry most likely due to its taste and up-market quality, but this success also stems from a meat that above all is healthy and ethical, in response for the current consumer’s concerns.
As France recommand eating 5 fruit and vegetables a day you may also want them to be tasty. The french fruit and vegetables are recognised for their quality and the french productions are becoming a brand that inspires confidence. Lucky you are many worldwide markets have decided to import our crop.
- Daniel Soares, the International Marketing Manager of INTERFEL, introduces us briefly the french fruit and vegetables offer around the world and the key to the success of our products.
The richness of French gastronomy goes far beyond the mainland. On the occasion of the Sirha 2017 in Lyon, the catering and food service trade fair, we have met 3 overseas territories brands's representatives who talked about their innovative products and their worldwide exportations.
- Project Manager of La Cuisine de Lucette, René Gustave presents their specialities : fish steaks and fish balls.
- Yorrick Saint-Louis is the founding CEA of La Maison des Antilles, he displayed some of his original and top of the range goods from his online retail website.
- Danièle Le Normand, President of Isautier, a company specialized in Rum and Punch, gives a commentary on the multiple markets on which the products from Réunion have expand.
Discover a single patisserie speciality with Christophe Adam (Éclair de Génie), Steve Seremes (Mesdemoiselles Madeleines), Popelini and la Maison de la Chantilly.
Discover artisanal production of Guérande Salt and its export trends with Christophe Nicol, vice-president of "Les Salines de Guérande"
To make their products more affordable, olive farmers in France who are positioned in a high-end market are trying to find ways of reducing their production costs.
The lemon industry in Menton has gradually acquired an internationally-recognised reputation thanks to its lemon festival.
The Menton lemon granted the extremely rare IGP label (Protected Geographical Indication).
Meeting with Cyril Brun, the cellar master of the house Charles Heidsieck:
“This is quite possibly a legendary year, the kind we only see every 20 – 30 years“ and also with Stephen Leroux, champagnes Director CharlesHeidsieck detailing champagnes markets of the House.
Arcachon bay is France’s leading oyster farming area. Oysters are produced here all year round, but the Christmas period is a particularly busy one.
February 2nd is Candlemas and in France it’s also Pancake Day. Sweet or savoury, nowadays there are all sorts of recipes and concoctions – something for everyone.
It is one of France’s most important wine festivals and is held every year during the first weekend of February.
Newcomers and amateurs of this legendary and unique golden wine from France’s Jura region gather to celebrate and taste the new vintage.
The island of Corsica is the only area of France where clementines are grown, and growers are keen on stressing the product’s uniqueness.In 2007, the Corsica clementine was given the Protected Geographical Indication or PGI status, and in early 2012, the producers are going to apply for a “Label Rouge” certification
For the first time at the Paris International Agricultural Show in 2016, “The Digital Farm” presented on its educational and interactive booth, the various digital innovations for agriculture.
The salt meadow lambs of the Somme grazing areas regularly covered by the sea, so vegetationloaded in salt, on the coast of the English Channel, which gives the meat a special taste.
France boasts some thirty different types of apricot.
Depending on the variety, they are harvested between the end of May and mid-August. Each region produces a different variety, particular to the climate, from the Rhônes-Alpes to the Pyrénnées Orientales and the Languedoc Roussillon region.
Potato Noirmoutier is the most classic and best known of the group’s productions Noirmoutrins farmers.Its very fine and skin peeler, its freshness and sweetness are that it is picked before maturity, 90 days after planting.
With over 35 000 tons of trout farmed every year; France is Europe’s third largest trout producer.55 kilometers outside of Paris in Yvelines, this former biological engineer with a specialty in water treatment, farms what have come to be known as the “queen of the river”.
The village of Méréville is located 60 kilometers outside Paris and is known as the watercress capital, it yields 10 % of national production.
Natural wine is as close to the fruit as possible. It is becoming increasingly popular.
The restaurant owner Pierre Jancou is an ardent defender of natural wine.
It supplies made-to-order products to brands, fine grocers, retail chains and acclaimed chefs. Let’s head over to the factory, to the nerve-centre of production for these jams that combine tradition and modernity.
A International leading group
The company has been expanding strongly since 2010 on the international scene with several boutiques now located in Europe, Asia and the Middle East.
The first Pierre Hermé Paris boutique opened in Tokyo in 1998, followed in 2001 by a boutique in Paris, located in the fashion district of Saint-Germain-des- Prés at 72 rue Bonaparte. Success was immediate in Tokyo and Paris alike. Every day, enthusiastic gourmets discovered Pierre Hermé pastries, macarons and chocolates while connoisseurs from around the world flocked to these temples of sweet delights. In late 2004, a second Parisian boutique with its very innovative interior design opened at 185 rue de Vaugirard. In early 2005, Tokyo saw the inauguration of the latest Pierre Hermé Paris concepts: the Luxury Convenience Store and the Chocolate Bar. Both establishments are situated in the Omotesando district, where all of the major imported brands and fashion houses active in Japan are also present. In 2008, Pierre Hermé and Charles Znaty launched the first Macarons & Chocolats Pierre Hermé Paris boutique on rue Cambon in Paris. In 2010, they inaugurated the Maison Pierre Hermé on rue Fortuny in Paris, home to the Atelier de Création.
And since the 16th November 2010, the French mealtime tradition features in the UNESCO world heritage list, in the intangible category.To celebrate this prestigious recognition, a number of events are currently taking place across France, with the first ever Gastronomy Festival leading the way.
“Ethical meat” is all the rage. Find out why these French farmers and butchers are excited about their response to a wave of recent media coverage of vegetarians.
Mushroom season is here again and without the watchful eye of a mycologist, things can get pretty confusing.
Pascal Derouault takes groups of mushroom novices out into the Andaine forest in Normandy, on the hunt for the region’s best specimens.