French Culture & Savoir‐Faire

From October 20 to 22, the Festival of the Forest and Woods returns for its second edition, on the theme of “Construction and Innovation.” During this event, the domaine of Bourdaisière will launch, in partnership with the National Forest Office, France Bois Forêt and Arbocentre, a call for projects for the construction of a house […]

Bouzeron wine is a white wine with protected designation of origin status produced by a small number of wine makers in an area around the village of the same name. The very small production area and number of producers makes it one of the “secrets” of Burgundy wines. Perched atop a hill, Bouzeron benefits from […]

Limoux wines are a family of red, white and sparkling wines that have been produced and perfected around the small village of Limoux in southern France for centuries. The tastes and flavors vary depending on the type of Limoux wine made. The chardonnay Limoux variety develops aromas of citrus, vanilla and hazelnut. For the chenin […]

Last June, five foreign bloggers and youtubers were invited to Paris to discover French agricultural products, savoir-faire and of course to take advantage of the opportunity to discover modern and original French cuisine thanks to the organization France Bon Appétit, the brand of the French Ministry of Agriculture for French agro-food products overseas. Since November […]

A major series of roundtable talks, discussions and 14 working groups on the French food and agriculture industry will commence later this month, led by French Minister of Agriculture Stéphane Travert. An investment plan of five billion euros over a period of five years will be launched at the completion of these important meetings. “The […]

The Espelette pepper is a bright red pepper grown in French Basque country, located in the southwestern Pyrénées-Atlantiques department, on the border of Spain. Chili peppers, like all peppers, originated in the Americas and were brought to France for the first time in the 16th century. By 1650, the chili peppers had made their way […]

This May 13, the Agriculture Department of the Embassy of France participated in another successful edition of the European Union (EU) Open House. Every year, the embassies of the EU in the United States open their doors to the American public in Washington, D.C. More than 7,500 people attended the event, which this year took […]

Key French agricultural agencies recently announced the creation of a national Economic Observatory of Official Desginations of Quality and Origin (Label Rouge, protected designation of origin, protected geographic indication, organic farming, etc.). The development of products protected by quality denominations is an important base for encouraging an agricultural production that creates value, is less sensitive […]

Laguiole cheese (pronounced “layole”) is a semi-hard French cow’s milk cheese produced in south-central France. The only breeds of cows that can be used in producing Laguiole cheese are Aubrac and French Simmental, raised in the Aubrac area of France’s Massif Central, a high plateau located between 2,600 and 4,500 feet of altitude. The cheese […]

Banon cheese is a small (2 to 3 inches in diameter) French goat cheese that comes from an ancient cheese-making tradition of the farms of the Alpes-de-Haute-Provence department of southeastern France and is also produced in parts of a few neighboring départements. It has benefited from protected designation of origin status since 2003. Always presented […]