French Culture & Savoir‐Faire

The Perigord walnut is an extremely healthy and versatile nut grown in southwestern France. Perigord is the old name for this region, which is now usually referred to in English as the Dordogne. Most of the Perigord walnut production area is located in the Dordogne department, but there are also significant amounts produced in the […]

This past March 21st marked the second annual Good France/Goût de France event, which celebrates French gastronomy through a unique event that brings together thousands of people all around the world around a meal based on the tradition and innovation of French cuisine. Dinners served simultaneously in participating restaurants honored the merits of French cuisine, […]

Abondance cheese (PDO)

April 15, 2016

Abondance cheese is a semi-hard cheese with a subtle hazelnut flavor that is often enjoyed as is or melted. It has enjoyed Protected Designation of Origin (PDO) status since 1990, meaning that it can only be made in a certain geographical area using time-tested traditional methods of production. It gets its name from one of […]

Red Chinon wine, which benefits from protected designation of origin (PDO) status, is a wine from the famed wine-producing Loire Valley of center western France. The links to terroir of the Red Chinon wine region deeply affects the wines that are produced there with the geology of each part of the region modifying the taste […]

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 […]