The fresh face of French cider 
Lifting the lid on pâté en croûte 
French honey gets another lease of life 
Bourgoin Cognac: Cognac the simple way 
French snails on the menu; a well-travelled French concept 
France is known for its pasta too ! 
Hauts-de-France : France’s beer capital 
French syrup and cordials for everyone 
A whistlestop tour of delicious French tarts 
Calisson d’Aix – Provencal delicacies 
Pineau des Charentes, fortified wine styles to suit every palate 
Seasonal fruits and vegetables: freshness is honoured in may 
Bergamote de Nancy, an iconic French delicacy 
A large range of creative, high quality French sparkling waters 
French potatoes : as many qualities as varieties. 
Fleur de Sel – the “flower of salt” adored by top chefs 
Truffles : the black diamond in the spotlight 
French saffron – the spice earning its rightful place in our foods 
Venus clams, herring and John Dory, a few less famous seafood names to discover over for the festive season 
November, the season of the walnut in France 
France is Europe’s leading mustard producer – a beacon of French gastronomy 
Renowned for their high quality, 25% of French tomatoes are exported 
French Vodka: a sophisticated tipple 
Honey and apiculture in France 
Success is sweet for Karamel Mann salted caramel spread 
Made in France, Made with love 
French fruits and vegetables – a focus on quality 
The Mont Saint-Michel Bay Bouchot mussel 
Oysters: the pearls of the festive table 
Cherries mark the arrival of spring 
French Meat assigned Quality labels proving just the ticket 
French Biscuits and Cakes 
French cereals 
French onions 
French peaches and nectarines 
French tomatoes 
French apricots 
A kiwi story 
Melon, King of summer 
Bananas 
French eggs 
Breton cauliflower 
French Pears 
On French carrots 
French Dairy Products 
French clementines 
Four French ideas to celebrate chocolate this Easter 
The pie’s the limit 
How the French serve their crepes for Candlemas or “Chandeleur” 
Know your ski wines? 
Gastronomy – French mountain life 
The latest Galette des Rois creations for 2018 
5 Champagne cocktails to try out on Holidays 
86 Champs: when taste and beauty collide 
French jam and the art of showcasing fruits of the season 
Flexitarianism, a movement starting to take hold in France 
Chocolate sculptures : art and craftsmanship align for Easter 
Raclette – France’s winter cheese tradition 
Le Burger “Made in France” an inspirational model for all Truffles : the black diamond in the spotlight 
Cremant, Blanquette and Clairette… Sparkling wines with growing success 
Galette des rois: a popular French tradition 
French Foie Gras: a must for Christmas and New Year celebrations! 
Traditional yet innovative, the Yule log is a firm festive favourite 
French trout, typical festive fare 
French cider, on-trend and offering multiple variants 
Focusing on a single patisserie speciality 
French cocktails take the bar scene by storm 
Pulses : a low profile sector surfing on the latest wave of food trends 
Pulses : sustainable grain of the future 
French Seaweed develops new market share abroad 
Behind the scenes of the company 10 vins 
A certain « art de vivre » 
The new corner shops 
Wine on ice embodies a growing trend 
Small wine cans make it big in export markets 
Packaging – a key marketing tool in the food industry 
Recipe: Cherry Clafoutis 
Banana flan : the recipe 
Camembert recipe: Singlemade camembert croquette 
Galette des rois recipe 
Bresse chicken breast stuffed with truffle, served with foie gras basmati 
French cocktails for summer 
French crepes : the authentic Brittany recipe 
Gourmet breakfast : croissants and jam 
Wok cooked veal and prawn stir-fry with sage 
Corsican meal: it’s your turn to cook! 
Perfect pairing : veal curry and South West wines 
Cocktail with pineau des Charentes : The Lady Bee’s recipe 
Bourgogne-Franche-Comté in the plate 
Flexitarianism in the kitchen : let’s all cook 
Loire Wine: the perfect pairing recipe 
Cook with the fruits and vegetables of the season 
Jura Wines: the rising star of France’s vineyards Truffles : the black diamond in the spotlight French saffron – the spice earning its rightful place in our foods Venus clams, herring and John Dory, a few less famous seafood names to discover over for the festive season French cider, on-trend and offering multiple variants 
Food blogger interview : Singlemade and her original recipes
Paul Bocuse: a tribute to the Pope of gastronomy
Vivin: the delicatessen showcasing French know-how in Thailand
Marion Le Roux, food designer : “There is a real opportunity for promoting typically French foods.”
Interview of Gérard Basset, World’s Best Sommelier 2010 : “The job of sommelier is certainly linked to France”
Patrick Roger, the artist of French chocolate
Livestock farming in France
The prestigious vineyards of Bourgogne 
Bourgogne-Franche-Comté: delicious food and fine wines 
Beaujolais: Beyond the clichés Jura Wines: the rising star of France’s vineyards 
Anis de Flavigny: authentic aniseed sweets from France in a keepsake tin 
Dinde de Bresse turkey celebrates 40 years of AOC status 
The Bordeaux Wine Route in Graves and Sauternes 
Lot-et-Garonne Uncovered Bourgoin Cognac: Cognac the simple way 
Maison Francis Miot, a company that refuses to stand still 
South West wines: effusing harmony and character 
Local products of the region Poitou-Charentes 
La Cité du Vin Bordeaux: a new showcase for French wine culture 
Small independent Champagne growers rise in popularity 
The french food and agricultural industry awards 
The French Labels 
Organic farming in France 
Farming in France 
Agriculture overseas : French regions such as DOM TOM 
Dairy products in France – production & consumption Honey and apiculture in France 
Eco-friendly orchards: a challenge reaping many rewards 
Organic Wines : France ranks 3rd in the worldwide production 
Introducing the d’aucy group, France’s market leader in the canned vegetable sector 
French wines are still essential on the wine market 
French charcuterie takes a slice of the action in the major markets of the US and China 
French artisan lemonade is “top of the pops” in export markets 
France’s organic sector: a +27% increase in exports on 2015* 
French meat: production, consumption and export sales 
French Cheese Around the World 
Hénaff: 2 million units sold in export markets 
Visitfrenchwine.com : The international showcase for wine tourism in France 
Independent growers help drive french wine exports 
French chocolate abroad – a glorious adventure 
Dairy Products : Opportunities in the Chinese Market 
French agri-food innovation performing well 
Alternative farming – France’s agro-ecology project 
French governement veterinary services in slaughterhouses 
The eco-phyto plan in numbers – reducing and improving the use of pesticides in France 
Food safety 
A balanced diet: key to sustaining health and growth 
DGAL, guaranteeing food safety in France 
The 85th Lemon Festival in Menton embraces Bollywood as this year’s theme 
Salon du Chocolat : the cream of French know-how 
Rendez-vous gourmand – French food experience at Disneyland Paris 
France celebrates the 7th edition of the Fete de la Gastronomie 
Vinexpo: a resolutely international remit for the 2017 vintage! 
“Muguet” for the 1st of May: symbolising a very French tradition 
More than 800 french companies present at SIAL 2016 in Paris 
Harvest 2016 : Volumes down but quality ever promising 
Paris International agricultural show 2016 
COP21 propose un livret pédagogique pour les agriculteurs 
Initial indications for the 2015 harvest 
Tokyo has just opened the season of Apéritifs à la française 
Best of French Food and Wine in Hong Kong at ‘Apéritif à la française 2016’ 
New Cheese Concept Store hits New York 
France is the partner country at ISM 2016 
In China, the “Trophees de l’Esprit Alimentaire” Awards Ceremony places the French art of tableware and gastronomy in the spotlight 
80 years of the INAO : recognition on an international scale 
ANUGA 2015: France commands a major presence with 9 national pavilions, 200 exhibitors and 3,000m² 
The French Pavilion: the star of the show at the Universal Exhibition of Milan 
Both convivial and authentic, let yourself be tempted by the Rosés de Provence and discover their vineyards.
The harmonious union between soft and crunchy, the fruity savour and the almond, meet an emblematic provencal delicacie : the Calisson d'Aix.
