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 […]
The sweet onion of Cévennes is characterized by a melt-in-the-mouth texture and a sweet taste. It is enjoyed either raw or cooked and, being low in calories and rich in vitamin C as well as numerous minerals with antioxidant properties, is very good for health. Growing this variety of sweet onion is perfectly adapted to […]
Workshops, culinary experiences, conferences… Taste Week is back across all of France the week of Oct. 7 to 13. A program rich in activities to celebrate the 30th year of this event, that brings together consumers and professionals, from the field to the plate. What exactly is Taste Week (La Semaine du Goût in French)? […]
For the past three Junes, the fair les Culturales (that for 14 years has presented technical and innovative expertise and solutions to crop farmers) hosts the Rob’Olympiades, a “robotic joust” reserved for students. This contest, organized each year in June in the middle of a field, offers an opportunity to students in agronomic, electronic or […]
Following the approval of its file in 2012 by the French National Institute of Origin and Quality (INAO), Pontarlier Absinthe was recognized in August 2019 as a Geographical Indication on the European level. This sign of quality provides consumers with a guarantee that the product owes some of its characteristics to it geographic origin, and […]