FOOD & BEVERAGES
FROM FRANCE THE WEBMAGAZINE
Our video on french food
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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 French 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"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.
Gérard Depardieu, winegrower
Gérard Depardieu is a “bon vivant” in real life and on screen; in one of his most recent films, “Grenouille d’hiver”, he plays a wine grower. We discover the vineyard he owns in real life.
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.