Product of the Month

Discover some of France’s traditional food products, one month at a time!

History The history of wines in the Alsace region, located on France’s eastern border, is not new. By the end of the first millennium, 160 Alsace villages were already growing vines and, by the Middle Ages, Alsatian wines were among the most highly prized in all of Europe. Ideally suited to the cultivation of the […]

The Traditional Specialty Guaranteed – TSG, a Guarantee of Quality Linked to Tradition A TSG is an agricultural product with a traditional composition, or produced according to a traditional production method. This encourages the diversification of agricultural production and has positive consequences in several areas. The introduction of a TSG boosts farmers’ revenues and maintains […]

Mustard has been one of the symbols of the Burgundy region since Antiquity. In 2009, the “Mustard of Burgundy” received the “Protected Geographical Indication” designation (PGI). But what makes the “Mustard of Burgundy” so special? The Origin of Mustard The production of mustard started during Antiquity as an alternative to spices. At that time mustard […]

The Bergamot of Nancy is a slightly bitter, translucent golden candy that is flavored with essential bergamot oil. The bergamot fruit is a lime-orange hybrid that produces an oil used for candy, as well as cosmetics, and is mainly cultivated in the nurturing climates of Sicily and the Calabria region of southern Italy.   Bergamot […]

Livarot is a soft-ripened, rind- washed cheese made from cow’s milk in an area of Normandy called “Pays d’Auge”. It is one of the oldest cheeses from Normandy. It has been labelled with an AOC since 1975 (and a PDO, subsequently). With a shiny and smooth orange-red rind, a cylindrical shape and a strong taste, […]

Nougat of Montélimar

May 6, 2015

The nougat of Montélimar is a famous candy made in the South of France. To make the sweet treat, a mixture of sugar, egg whites, lavender honey, vanilla, almonds, and pistachios is poured into bread-lined molds. The paste progressively hardens and after a few hours, the nougat is removed from the mold and cut into […]

In 1938, the Grenoble walnut became the first fruit to receive the French quality symbol equivalent to the European “Protected Designation of Origin” (PDO). This designation protects the name, guarantees the link between a product and its geographical origin (the “terroir”) and ensures that walnuts are produced according the traditional “savoir-faire”, passed down from one […]

In 1936, Arbois wine was the first product to receive the designation « appelation d’origine controlée – AOC », the French equivalent of the European “Protected designation of Origin – PDO.’’ Arbois wine is a specialty of Jura, a department in the northeast of France. Vines in Jura benefit from a clay soil called “chailles,” […]

Lavender has been cultivated in Haute-Provence (Southeastern France) since the 19th century. The perfume and medicinal qualities of the plant were already very famous during the Roman times about 2,000 years ago, and its essential oil was very valuable. The “Haute-Provence Lavender Essential Oil” received the “{appellation d’origine contrôlée – AOC}”, the French equivalent of […]

The Bayonne Ham (PGI)

May 6, 2015

A Culinary Heritage from the South East of France The Bayonne Ham is a thousand year-old tradition from the Adour river basin region. Famous French aristocrats –like Rabelais or the French king Henri IV – were very fond of this type of ham. Nowadays the Bayonne ham has a very good reputation all over Europe. […]