French Culture & Savoir‐Faire

The “Navarin printanier d’agneau” – a kind of lamb stew – is a traditional spring recipe that mixes lamb meat of the year and the early vegetables. According to the legend, this recipe was invented by the chef that was cooking for the French Armada the day of the victory of France, United Kingdom and […]

From May 14 to 20, France celebrates bread with workshops and tastings all around the country. This is a great event to remember the ancient tradition of bread-making and to learn more about this area of French culinary expertise History : The first French bakery opened during the 6th century, but it was only in […]

The French have a festive and convivial tradition of gathering before a meal to share a glass of wine, cocktails and savory small dishes. It is the Apéritif. Originally conceived to “whet the appetite” before dinner or lunch, the Apéritif is part of the famous French gourmet meal which was added in 2010 to UNESCO’s […]

Food is a celebrated element of French culture. That includes not only gastronomy, culinary heritage and quality products, but also tradition and food habits such as “three meals a day” and eating together. However, French eating habits have changed, as studies since 1986 have shown. Eating Time and Habits Have Changed According to the latest […]

Operation Food Vacation takes place in France from July, 1st to August, 31st each year. In this framework, approximately 4,000 official inspectors from the French Ministry for Agriculture, Food Industry and Forestry are in the field to reinforce sanitary food controls. Catering activities in vacation centers and local production in tourist zones are targeted. This […]

The rates of childhood obesity in the United States and France are high, as well as the prevalence of diet-related chronic diseases. In both countries, the government and private sector have stepped in, making strides toward solving these crucial problems. On November 26, Sopexa, the French marketing agency for food, wine, and lifestyle, organized a […]

After the 50th birthday of the Common Agricultural Policy (CAP), the information portal Touteleurope.eu and the French Ministry for Agriculture, Food Industry and Forestry created a new educational video game offering Internet users better ways to understand the CAP’s stakes and development, from the 1950s to now. The game begins before the CAP’s implementation and […]

In 2010, the Gastronomic Meal of the French was listed as a UNESCO Intangible Cultural Heritage. This distinction underscores the importance meals in French society and culture. In this framework, the French government selected several towns to create the “Network of Cities of Gastronomy,” providing an organized avenue through which everyone can experience and discover […]

Époisses is a soft, washed rind cheese made of cow’s milk from three départements in the Burgundy région of France (northeastern France): Côte-d’Or, Haute-Marne and Yonne. Its history can be traced back to the 16th century, when a religious community of monks in the town of Epoisses is reputed to have begun its fabrication. The […]

The incorporation of Agro-Ecology into law took over two years and required the laying of a solid foundation in the form of ambitious agricultural reform projects. The campaign entitled “Year One of Agro-Ecology” celebrates the assembly of Agro-Ecology’s legal foundation and marks the beginning of what promises to be a proliferation of new and improved […]