Tag Archives: savoir-faire

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 made its mark at the 15th annual World Cup of Patisserie, which took place in January in Lyon, France. This international event of the pastry-making profession was created in 1989 by French pastry chef Gabriel Paillasson. In total, 22 teams composed of three chefs from four different continents competed in challenges over the course […]

Mimolette cheese is a type of pasteurized cow’s cheese made in the north of France mostly near the city of Lille (which is where it gets its other name: Boule de Lille), although it is also made in nearby Lorraine and Normandy. The cheese varies from firm to crunchy and is said to have a […]

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, […]

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 […]

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 […]

After nearly two weeks of assembly, the World Heritage Committee concluded its annual session on July 8, 2015, which resulted in two French additions to UNESCO’s World Heritage List: The production properties of Champagne and the climats and terroirs of Burgundy. France is now home to 41 UNESCO World Heritage Sites. The first of the […]

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 […]

Terroir, a magical French word! French people talk about it all the time – how much terroir is important for the quality of a wine or a cheese, how a recipe is a recette de terroir … But what exactly do we mean when we use this word? Terroir is a mix between a geographical […]