French Products presentation

“French food… Some people would say that it is just a myth that in France, food is the best. Well they are wrong. If you want to find out why French dishes are so tasty, it is thanks to the ingredients that they put in it. Quality is key. Discover some of the most important French products in our articles”


French trends - recipes

“We have a good news for you. Don’t need to buy a book on the latest trends in French food. On this page, you will discover all of the trends that are served in French restaurants at the moment. Reproduce French gastronomy at home and learn how to cook like a French.”


Terroirs - Régions in France

“Depending on where you are in France, the food and its specificities are not the same. We bring you for a gustatory trip all over France to discover some traditional French meals but also drinks with its specific alcohol. You can’t travel because you are running out of time? We do it for you, come join us!”


Agri-food sector in France

“French dishes are renown all over the world. If you are a specialist or just a fan of good food and you want to know all the specialties that make French food so special, you can read our articles. You will discover some French recipes and tradition that you never thought about.”


French food event

“You have missed an event that you really want to go to? Discover French recipes, drink French wine and why not, having a typical French breakfast? No worries, we were there for you and we have gathered the best news in one and only place! Enjoy your gustatory trip”

French cocktails for summer

06-09-2017 Cocktail
Logo France Bon appétit

The summer season isn’t over yet and to make the most of that summer vibe, here are a few cocktails mixed using only the best, authentic “Made in France” ingredients.


Eau fraiche (fresh water), by Stephen Martin



Crédit photo : Eric Touchat


The most ardent advocate of authentic “Made in France” cocktails, Stephen Martin is the creative genius behind “A la Française” bar in Paris’s trendy 11th arondissement. After many years devoted to studying and researching the French bar concept, Stephen Martin has made it his mission to launch his own venture devoted entirely to the French cocktail, driven by his mantra of allowing flavour rather than alcohol content to shine. His thinking has shaped the exclusively Gallic menu, where each cocktail, or aptly coined ‘coquetel’, is a blend of authentic French ingredients, christened according to his whim. But the essential difference between Martin’s creations and the classic cocktail is a focus on flavour rather than alcohol content, which is a refreshing take on accepted cocktail culture around the world. The definition of Martin’s French cocktail is clear: “a great cocktail does not have to be overly alcoholic.  The recipe for Eau Fraiche features on  www.coquetels.com, and is a refreshing mix of Suze, gin, peach syrup, tonic water and cucumber.

Method : Place a dash of peach syrup in a stem glass, add around 30-40ml of French aromatic bitters, such as Suze, add a dash of gin (around 20ml). The gin will dry out the aromatic flavours. Stir well. Add the ice cube, top up with tonic water and garnish with two slices of cucumber to accentuate the mineral character.


Vesper, the famous Lillet cocktail

Vesper Lillet - bandeau

Source : Pinterest


A wine-based aperitif from the village of Podensac near Bordeaux, Lillet is a blend of 85% wine, 15% fruit liqueurs from around the world and cinchona bark. It is matured in oak barrel in exactly the same way as fine wine. The notion of mixing Bordeaux wine and exotic plants and fruit was the brainchild of Pere Kermann, a doctor sent to Brazil by Louis XVI and who settled in Bordeaux on his return, where he made liqueurs and fortifying drinks, predominantly containing quinquina. Bordeaux was then the thriving hub of the wine trade and the main port to the West Indies. Today, Lillet is a popular drink in the UK and also the United States, for whom its red counterpart, Lillet rouge, was specifically created in 1962. Lillet continues to increase its market share around the world and production is in constant growth, with sales of 3 million bottles in 2015.

The most famous Lillet cocktail – and rightly so – is the Vesper, which famously featured in Bond movies Casino Royale and Quantum of Solace, when James Bond himself created and ordered a “Kina Lillet Martini”, which he named a “Vesper”, inspired by a recipe created in Ian Flemming’s novel Casino Royale in 1953.  James Bond’s recipe of “3 measures of Gordon’s, a measure of vodka and half a measure of Kina Lillet”, has inspired mixologists worldwide.


“Le Gourmand” featuring Marie Brizard Triple Sec



Source : Oh Gosh !

Marie Brizard is a brand of French liqueurs and syrups established in Bordeaux in 1755. Today the range of products sold under the Marie Brizard brand comprises an extensive portfolio of 80 liqueurs and essences and some 30 syrups. The choice is endless. Franceagroalimentaire.com has come up with the perfect summer cocktail showcasing just a selection of the Marie Brizard range: meet Le Gourmand!



50ml Marie Brizard triple sec

50ml tonic water

4-5 raspberries

6 fresh mint leaves

Freshly squeezed lemon juice (1/4 lemon)

Top with French sparkling wine

Ice cubes



Transfer the triple sec, tonic water and lemon juice into a stem glass. Add the fresh mint and raspberries. Then top up with ice cubes and sparkling wine. Garnish with a sprig of fresh mint.

Le Glacé (“Frozen”), featuring Cobalte French vodka

 Vodka Cobalte

Crédits photo : Instagram Cobalte Vodka


Cobalte is the top trending vodka of the summer. A French brand based strategically in Reims, Champagne, Cobalte resolutely plays by its own rules. It is the no.1 vodka distilled from the classic Chardonnay, Pinot noir and Pinot meunier grape trio from the world-famous Champagne region. An extensive collection of cocktails can be found on the official Cobalte website, or try this little number at Franceagroalimentaire.com created by mixologist Canelle de Balasy:



40ml COBALTE vodka

120ml iced tea (Rooibos Verveine)

Fresh mint leaves

Sugar (optional)

4-5 ice cubes


Infuse the tea leaves in boiling water. Allow to cool before mixing, or reduce the quantity of boiling water to 900ml. Next, add the ice cubes to chill the mixture. If you wish to serve the iced tea sweet, add sugar while the water is still boiling so that the sugar dissolves thoroughly.

Mix the Cobalte vodka and 120ml of iced tea in a carafe. Add more ice cubes and a sprig of fresh mint to serve, preferably in a hi-ball glass.



Alcohol abuse is dangerous for your health, consume with moderation.