Tag Archives: gastronomy

Considered the gastronomic olive par excellence, the Lucques du Languedoc olive is one of the best olives available. Easily recognized by its crescent moon shape and its bright green skin, it is a large, meaty, mellow olive. One of the highest quality and most sought-after of all olives, it is also called “the green diamond,” […]

France, rich in the diversity of its different types of agriculture, the abundance of its culinary cultures and the vitality of its gastronomic heritage, adopts several living tools dedicated to the culinary cultures of France and of the world. In total, four cities – Tours, Paris-Rungis, Dijon and Lyon, have brought together their collective energy […]

France officially opened its newest tourist attraction May 31 in the city of Bordeaux, the global cultural capital of wine. La Cité du Vin, a cross between a theme park and a museum, is entirely dedicated to one of the most quintessentially French products – wine. French President François Hollande officially inaugurated the exhibition center […]

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 […]

American gastronomes and connoisseurs of charcuterie no longer have to travel to France to delight in the world-famous Jambon de Bayonne (PGI), known in English as the Bayonne Ham. The maiden shipment of Delpeyrat’s artisan French hams arrived to the United States on the first of July. “It’s the first time we are selling the […]

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 […]

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 […]

Roquefort (PDO)

May 6, 2015

Terroir and Origin Roquefort obtained the Appellation d’Origine Contrôlée (AOC) in 1925. It is made exclusively from whole, raw milk from Lacaune ewes, the only breed of ewe capable of withstanding the region’s extremes of climate. Although the milk used to make Roquefort is collected in a specific mountains area from the south of France, […]