French Culture & Savoir‐Faire

Designated as the “national cheese” of Corsica (a French island in the Mediterranean Sea), brocciu (protected denomination of origin – PDO) is such an integral part of the area’s culture that a poet, Emile Bergerat, said in the 19th century that “anyone who hasn’t tasted it doesn’t know the island.” Brocciu cheese has an extremely […]

The Agen prune is a delectable type of prune known for its sweet taste and extremely beneficial health and nutritional qualities. It’s had Protected Geographic Indication (PGI) status since 2002 and is produced primarily in the Lot-et-Garonne département of France (southwest of France), but also in a few neighboring departments. The climactic conditions and the […]

The event Good France, which takes place March 21st, 2016, is a unique occasion to taste all that French culinary traditions have to offer. It brings together more than one thousand chefs on 5 different continents in a celebration of French gastronomie. The event takes the form of a special themed dinner in each participating […]

Cantal cheese is a firm French cheese made from raw or pasteurized cow’s milk. Named after the Cantal département in the Auvergne-Rhone-Alpes region where it is primarily made (it’s also made in a few of the surrounding communes), Cantal cheese is one of the oldest cheeses of France. Dating all the way back to the […]

The rums of Martinique, an island and French overseas department in the Lesser Antilles of the Caribbean, are known around the world for their high standard of quality. The vast majority of the rum produced on Martinique is sugar-cane run, known as rhum agricole in French. Martinique has a reputation internationally of having, with Guadeloupe […]

The French Ministry of Agriculture has simplified its “A Fruit at Recess” program and made it easier for local governments to participate in the groundbreaking program. Now local governments have less steps to complete the application and the overall process is much simpler. The “A Fruit at Recess” program was started in 2008 and provides […]

The olive de Nice is a high-quality olive used in making three Protected Designation of Origin products: Olive oil, table olives and olive paste. This olive is a key part of the culinary tradition of the city of Nice and the surrounding area. It’s also prominently featured in Nice’s best-known culinary export: the salade niçoise, […]

Chablis wines — recognized for their purity, freshness, delicacy and mineral flavor, are produced in an area surrounding the small town of the same name in northern Burgundy. The Chablis region is renowned for its production of exceptional dry white wines. These wines may only be produced under certain rules as they are protected under […]

The Neufchâtel cheese

August 14, 2015

The Neufchâtel is a soft-ripened cheese made from cow’s milk in the area of Normandy called “Pays de Bray”. Softly salted, this cheese has a fluffy white skin and a firm, smooth inside. You can find it under different shapes, but the heart is its most famous one, making it instantly recognizable. History The Neufchâtel […]

Tomme de Savoie (PGI)

July 14, 2015

The Tomme de Savoie PGI is a type of distinguished semi-soft cheese produced in the French Alps and in parts of Switzerland according to a demanding set of criteria. In France, the majority of these cheeses are made in the départements from which they derive their name, Savoie, and Haute-Savoie thanks to the milk of […]