French Culture & Savoir‐Faire

The regional economic observatory of signs of quality and origin of Bourgogne-Franche-Comté, which brings together several partner organizations of the INAO, the French National Institute of Origin and Quality, published a study June 11 on the added value that can be brought by choosing to produce organic products or products under geographic indications for the […]

Nîmes Olives are crunchy and juicy green olives grown in and around the Gard département of southern France and nowhere else. It is often made into a high-quality olive oil, known for its aromas of artichoke and leafy greenness. The presence of olive trees in this region dates back to antiquity, which attest to the […]

The Corsican kiwi is one of the most recent French agricultural products to obtain protected geographic indication status in France, having been granted this prestigious level of distinction March 31, 2020. This status dedicates the production to a specific area and gives it protection across the European Union. Growing the Corsican kiwi started at the […]

Provence Olive Oil obtained protected designation of origin status February 21, which gives this exceptional product recognition and protection at the European Union level. Provence Olive Oil is a virgin or extra virgin olive oil obtain exclusively by mechanical means, primarily from Aglandau varieties of olives (at least 20%), Bouteillan, Cayon and Salonenque. It is […]

Pommeau de Bretagne, a specialty of the Brittany region of northwestern France, is an alcoholic drink made by mixing apple juice with lambig, a type of apple brandy. Pommeau de Bretagne is distinguished from similar drinks by it perfect balance between sweetness, sourness and bitterness. Depending on the age of the product, its aromatic palette […]

The only clementine produced in France, Corsican clementines are tiny, brightly colored fruits that come in a fiery shade of orange that is impossible to replicate elsewhere. They are delicately acidic, with a thin skin and seedless, juicy flesh, and are always sold with their long thin green leaves still attached, which serve as a […]

Producing food while protecting the planet is a societal issue as well as one at the heart of French gastronomy. The White Book of Responsible Gastronomy, published in March 2019, is a testament of the commitment of chefs, restaurant owners, farmers, fisher, and artisans to responsible cuisine that is concerned about having a neutral or […]

Tome de Bauges is a semi-hard cheese made from raw cow’s milk, and is a traditional agricultural product of the mountainous Savoie area of southeastern France, high in the Alps near the border with Italy and Switzerland. It has been produced here since at least the 17th century. The cows used to produce the milk […]

The Isle of Ré and the potato form have formed a union since the 18th century that endures to this day. The individuality of the Isle of Ré potato comes from the expertise of the Ré islanders and the selection of the best terroirs. The unmistakable taste of the potato is guaranteed by an official […]

Pursuant to the EGalim law, all school cafeterias, from preschool to high school, must offer at least one vegetarian meal per week since Nov. 1, 2019. This means a single menu, or an alternative option when several options are offered) without meat. This can contain eggs or dairy products. This measure, first carried out as […]