Discover some of France’s traditional food products, one month at a time!
In the confines of Champagne and Burgundy regions, Chaource, a cheese benefitting from protected designation of origin status, has cross the centuries thanks to a tradition firmly anchored in its terroir. It is presented today in its finest trappings: a white and fluffy crust that melts easily and aromas of cream and mushroom with a […]
Alsace Sauerkraut (Choucroute d’Alsace in French) is a traditional sauerkraut dish and a staple of Alsace cuisine, made using a natural cabbage fermentation process. It is often paired with red meat, fish, beer or white wine from its native Alsace region, in eastern France along the border with Germany. Alsace Sauerkraut is a very well-known […]
On the Cotentin peninsula on the English Channel (in the Normandy region), subject to the most powerful tides in Europe, Cotentin cider carries with it the strength of its birthplace. Non-carbonated, unpasteurized, this authentic, full-bodied and slightly sweet cider displays its nature with the characteristic taste of the sea, punctuated by the subtlest hints of […]
The Queen Victoria Pineapple is smaller than African and South American pineapples, but has a deliciously fragrant taste. It is harvest ripe on the French island territory of Réunion in the Indian Ocean from December to January, and then sent by plane to mainland France. In that ways, it doesn’t lose any of its flavors […]
Traditionally called by a variety of names, including notably Lambig, Fine Bretagne, gwinardant, odivi or labout, the Cider-based eau de vie produced in Brittany is made by distilling cider and has about 40% alcohol content. Coming from the traditional orchards of Brittany, rich in its multiple varieties of bitter, sweet and acidic apple ciders, it […]
Cantal cheese is one of France’s oldest continually produced cheeses, with its origins in the area around the Cantal département of France (both cheese and département names are derived from the Cantal mountain range), dating back a stunning 2,000 years. In the first century, the ancient Roman historian and naturalist Pliny the Elder even references […]
Kintoa ham is an exceptional ham, in the same way that a Grand Cru is for wines. The rearing and processing of this breed of pig is based on an ancestral and natural savoir-faire that allows for a tender and succulent meat that delivers exceptional aromas, based on nuts and grilled spices. This breed takes […]
In a region referred to as “cherry country” centered around the small town of Fougerolles in east-central France, a special type of French eau de vie has been made for hundreds of years. Kirsch de Fougerolles is a type of distilled spirit made by fermenting dark, unpitted cherries, producing a crystal-clear alcohol that is frequently […]
A certain special selection of high-quality apples and pears of the Savoie region of southeastern France benefit from a protected geographical indication status. Sixteen different types of apples and six varieties of pears are produced under this label in orchards located in the valleys of this mountainous area of France. The orchards are all located […]
Béarn wine is a type of wine produced in the southwestern region of France, near the town of Bayonne. Its area of production is relatively small, making up approximately 670 acres. It is produced in a humid oceanic climate which is moderated by the effect of the Pyrénées mountain range that can be found nearby […]