Product of the Month

Discover some of France’s traditional food products, one month at a time!

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 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 […]

Cidre from Cornouaille, or Cornwall Cider, is a renowned apple cider produced in the northwestern part of France in the historic région of Brittany. The orchards responsible for bearing the apples for this delicious cider span across 38 communes in Brittany, most of which touch the Atlantic Ocean. This vast stretch of apple orchards is […]

Bleu d’Auvergne (Protected Designation of Origin – PDO) is one of the world’s best-known blue cheeses. Named after the central French region from which it originates, the Bleu d’Auvergne, made from cow’s milk, is milder in taste. Indeed, the balance that Bleu d’Auvergne strikes between the traditional potency of blue cheeses and the earthiness it […]

A Little History Since the 17th century, Saint-Nectaire has been uniquely associated with the Auvergne region. It was introduced to the court of Louis XIV by Henri de Sennectère, Marshal of France, who gave it its famous name. In less than a century, this cheese found its way to the tables of French nobility. By […]

The Pont L’Evèque is a soft cheese from Normandy made from cow’s milk with a washed-rind, easily recognizable by its consistent square shape. It is one of the world’s more ancient cheeses, created in the XII century by Cistercian monks from Caen city. The Pont L’Evèque is a soft cheese from Normandy made from cow’s […]

This famous poultry with its red crown, white feathers and especially blue feet comes from the French department of Ain. Its origin goes back to 1591 when it was mentioned for the first time in the municipal registers of the city of Bourg-en-Bresse, in eastern France. To thank the Marquis de Treffort for having pushed […]