FOOD & BEVERAGES
FROM FRANCE THE WEBMAGAZINE
« Do you want to know why French food products are so famous and known for their quality everywhere? That’s what you going to discover on this page through our videos. Whether it is about French pastries, French cheese or the famous French baguette, the ingredients won’t have any secrets for you.”
- Our video of agri-food companies
- Our video on French Chefs
- Our video on french drinks
- Our video on french food events
- Our video on french products
- Our videos of french food trends
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.
Discover artisanal production of Guérande Salt and its export trends with Christophe Nicol, vice-president of "Les Salines de Guérande"Read more about Flower of salt... Fleur de Sel – the “flower of salt” adored by top chefs
The olive harvest
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.
French charcuterie is having something of a makeover.
Gilles Vérot from la Maison Vérot tells us about pâté en croûte which is back on trend and dgyfj, hog farmer explains how pork production is managed in France and introduces us to Les Cochonailles du Haut Bois.
The lemon industry in Menton has gradually acquired an internationally-recognised reputation thanks to its lemon festival.
The Lemon of Menton granted the extremely rare IGP label (Protected Geographical Indication).
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.
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.
Cooking with french butter
These professionals strive to value french butter by showing that it is not only a basic product. Butter is not a product that weighs down the kitchen. As Ivan Vautier maintains, everything depends on the dosage. It is also about the cooking power. The french butter is a cultural heritage, one of the pillars of French gastronomy that must be maintained.
Find the testimonies of artisan butter makers and chefs in the documentary :
The company of Jean-Yves Bordier in Noyal-sur-Vilaine near Rennes is one of the last to work its butter in a traditional way. French chefs are fond of it. Just like foreigners, since the Bordier butter is exported abroad (Hong Kong, Singapore, ...). Find their products on their website.
In Caen, Ivan Vautier, one of the best chefs of Normandy, sublimates the Norman butter in the hotel-restaurant that wears his name in Caen. He cooks different kinds of butters.
Did you know ? The French consume on average 7kgs of butter a year! To learn more, click here.
The salt marsh lamb of Normandy
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.