THE FRENCH
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La Cité du Vin in Bordeaux: a new showcase for French wine culture
On June 1st Bordeaux opened its new iconic venue dedicated to wine and wine culture. The sheer impact of its architecture and the originality of the experience within will help bolster wine tour ...
Cognac Exports: new markets on the horizon
Cognac exports have seen a resurgence in 2015 with a 5.9% increase in volume and 9.4% uplift in value. New areas of opportunity are coming into view, such as Africa and Oceania, alongside more traditional mar ...
A novel concept brings a taste of Savoie to Paris
Two young thirty somethings originally from Savoie have launched Maison de Savoie in Paris. A halfway house where the focus is firmly placed on quality and flavour.
French beer booming in France and international markets
After a 30-year slump in consumption, beer drinking in France is once again back on track largely due to a number of craft beer brands making their mark in foreign markets.
Hénaff: 2 million units sold in export markets
The Brittany-based company celebrates more than 100 years of history. Its fame extends far beyond the borders of France and its growth in international markets continues. [caption id="attachme ...
Visitfrenchwine.com: the international showcase for Wine Tourism in France
In 2010, 7.5 million tourists visited vineyards in France. Wine tourism is a booming industry, and the wine sector is attracting interest. [caption id="attachment_4193" align="aligncenter" width="1024"]
![[Video] Paris International Agricultural Show 2016](http://franceagrov1.maquette.osdt.fr/wp-content/uploads/2016/03/salon-de-lagriculture-2016-cover-webzine.jpg)
[Video] Paris International Agricultural Show 2016
The Paris International Agricultural Show 2016 opened on February 27 and ended on March 6 in Paris! The opportunity to profile the diversity of French food offer, for which "export is an extremely i ...
Independent Growers help drive French wine exports
The independent grower segment in France, “les Vignerons Independants”, have seen year-on-year growth in market share in international markets. Countries across the world are showing a particular interest in these ...
France is the partner country at ISM 2016
This year’s international trade fair for sweets and snacks (ISM) opens its doors January 31 to February 3 2016. Time to focus on this major event for the many French companies operating in this field.
In China, the “Trophees de l’Esprit Alimentaire” Awards Ceremony places the French art of tableware and gastronomy in the spotlight
For the second year running, the Trophees de l’Esprit Alimentaire were an outright success and recognised enthusiasts of French gastronomy in China.
Success is sweet for Karamel Mann salted caramel spread
Karamel Mann specialises in salted caramel. Its founder, Vincent Bonno, exports to Europe and is making headway in a number of markets.
COP21: APCA issues farmers with an educational leaflet
Agriculture naturally sustains a close working relationship with climate. The challenge of climate change for the agricultural sector is to work to reduce the impact of greenhouse gas (GHG) emissions and adapt ...
DGAL, guaranteeing food safety in France
Loïc Evain, associate Managing Director of the French Directorate General for Food (DGAL1) answered Franceagroalimentaire’s questions on key points on France’s approach to food ...
Marion Le Roux, food designer: “there is a real opportunity for promoting typically French foods”
Marion Le Roux is the founder of AOA Food Design Innovation, based in Nantes. She works with a wide range of businesses, from industrials to small – medium sized companies and even restaurants, on food-relate ...
![[Video] Andresy Confitures, a family business that exports successfully](http://franceagrov1.maquette.osdt.fr/wp-content/uploads/2015/11/laura-cassan-andresy-confitures-cover-webzine.jpg)
[Video] Andresy Confitures, a family business that exports successfully
Andrésy Confitures is a family business established since 1962. It supplies made-to-order products to brands, fine grocers, retail chains and acclaimed chefs. Let’s head over to the factory, to the nerve-centre of production for these jams ...
![[Video] The Menton lemon](http://franceagrov1.maquette.osdt.fr/wp-content/uploads/2015/11/citron-de-menton-cover.jpg)
[Video] The Menton lemon
The lemon industry in Menton has gradually acquired an internationally-recognised reputation thanks to its lemon festival. The Menton lemon granted the extremely rare IGP label (Protected Geographical Indication).
80 years of the INAO: recognition on an international scale
For 80 years, the INAO1 , France’s National Institute for Origin and Quality, has been regulating quality signs and labels, including AOC2, PDO3, PGI4, TSG5
French Cheese Around the World
USA French cheese has long been a symbol of haute cuisine in the States. It first started arriving in the US in the mid-20th century, and by the 1970s and 1980s, both cheese platters and fondue pots had become staples o ...
Wine on ice embodies a growing trend
The concept of wine served on ice was launched in the early 2000’s by Vinovalie and is now a major trend in France. It is also starting to cause a stir on export markets.
ANUGA 2015: France commands a major presence with 9 national pavilions, 200 exhibitors and 3,000m2
The 33rd edition of the global food fair, which took place 10-14 October in Cologne, Germany, has now closed its doors. The event is of major significance to producers and companies in the food and drinks sector and for the 170,000 ...
Initial indications for the 2015 Harvest
With a hot and dry summer, and a cooler end to the season, producers are looking forward to a very good harvest. And even though the harvest is early, this often means quality is good.
![[Video] Pierre Hermé - The Haute-Couture of French patisserie](http://franceagrov1.maquette.osdt.fr/wp-content/uploads/2015/09/pierre-herme-charles-znatyV2.jpg)
[Video] Pierre Hermé - The Haute-Couture of French patisserie
A International leading group Created in 1997 by Pierre Hermé and Charles Znaty, the company has been expanding strongly since 2010 on the international scene with several boutiques now lo ...
Small wine cans make it big in export markets
While virtually unthinkable five years ago, wine in a can is breaking new ground in France and international markets. While purists may be positively grinding their teeth as a result, new consumers are seemingly embracing the concept, a senti ...
![[Video] Exports are the future at Rungis](http://franceagrov1.maquette.osdt.fr/wp-content/uploads/2015/07/rungis-min-export-vidéoV2.jpg)
[Video] Exports are the future at Rungis
Rungis International Market is the largest market for fresh produce in the world. A central player in French and international food industry sectors, it provides real added value at every stage, from producer to cons ...
Packaging – a key marketing tool in the food industry
Having burst onto the scene in the 90s, food design aims to enhance product appeal through its appearance. In France, the art of attractive packaging design is flourishing. In export markets, manufacturers are tailoring their offer to local m ...
The French Pavilion: the star of the show at the Universal Exhibition of Milan
From May 1 to October 31, 2015 in Milan, Italy is pulling out all the stops to host the Universal Exhibition. More than 140 participating countries will showcase their responses to the theme designated by their Itali ...
French chocolate abroad – a glorious adventure
Easter and chocolate go hand in hand. Every year in France, almost 14,000 tonnes of chocolate are consumed over the extended Easter weekend. This mass consumption does not take place by chance since France boasts a rich and longstanding choco ...
Livestock farming in France: a profession requiring ever-increasing levels of passion and professionalism.
In France, pasture lands account for 25% of the country’s land use. Livestock farming still covers a significant area in France, essentially comprising cattle farming (198,000), from a total 250,000 livestock farms in France in 2013.
Dairy Products : Opportunities in the Chinese Market
Interview with Emilie Martin, Account Director, Sopexa China How would you describe the Chinese market for dairy products?
Why to choose French kiwis?
Ever since the 1970s when kiwis were first sold in France, they have been one of the stars of fruit stands, particularly in the winter months. France imports several varieties, particularly from the southern hem ...
French butchery: a series of serious cuts
French butchery is a distinct art that isolates certain small cuts, allowing chefs to cook them to their best advantage. The remaining pieces are portioned for other uses like braising and slow cooking, which breaks down the nat ...
Wine and Chinese Food: A Match Made in Shanghai
Wine pairings with European cuisine are a no-brainer for many, but what about pairing wine with Chinese cuisine? Wei Xu is a wine writer for Wine and Wine Press won second place in Shanghai’s Best Sommelier Competition of Fre ...
A Star Butcher in One of France’s Star Industries
There is perhaps no country with as much pride in its culinary prestige than France, be it cheese, wine, or even beef. A strong tradition in both breeding and butchery results in some of the finest products, and star butcher Hug ...
Quality and variety in French beef
French cattle is renowned worldwide for its quality and prestige. Different breeds are raised for milk, cheese and beef production.
5 reasons to choose French apples
France’s apples distinguish themselves with regards to variety, quality and taste. Get to know this unique and bountiful market.
International beverage pairings with French Cheese
Pairing French Cheese with Wine Worldwide, the most popular beverage pairing for French cheese is wine. The pairing is a natural one, as cheese and wine frequently share terroir . In addition, when purchasing imported Frenc ...
How to export dairy products to Russia?
Tania Korsounskaia, Director of Sopexa Russia Gildas Cochennec, Export Director at FROMI What is the state of the the Russian market for dairy products? TK: The Rus ...
French fruits and vegetables – a focus on quality
France is the third largest producer of fruit and vegetables in the European Union. In 2013, the country grew 5.5 million tons of vegetables and 2.7 million tons of fruit, a significant volume in addition to the 5.3 million tons ...
French agri-food innovation performing well
French agri-food innovation is performing well. This is demonstrated by the abundance and variety of products singled out by the judges at the 2014 SIAL Innovation Awards.
Fruit and vegetables from French overseas collectivities – Exotic flavors with a French twist
Because France has borders with Brazil and Surinam and lands in the Caribbean Sea, the Pacific Ocean and the Indian Ocean, its fruit and vegetable production also boasts exotic tastes. The far-flung nature of the French overseas ...
Oysters: the pearls of the festive table
Along with foie gras and scallops, oysters are a vital ingredient in a French festive feast. Surveys show that 65% of the French enjoy the famous mollusk, making France the number one country for consumers and < ...
Eco-friendly orchards: a challenge reaping many rewards
Today, eco-friendly orchards bearing the French “eco-responsable” label account for more than half of French apple production, with 860,000 tons of apples produced every year. Hervé Pendaries has worked as ...
The 2014 grape harvest – prognostic by Bettane+Desseauve
Every year, during the grape harvest, Michel Bettane & Thierry Desseauve embark on a tour of the French vineyards, in order to make their vintage report. [caption id="attachment_3144" align="aligncenter" wi ...
2014 grape harvests: a tense wait for wine-makers and a promising vintage
Each year, French wine’s reputation hangs by a thread – due to meteorological uncertainty. This year’s crop is eventually very promising and the profession is talking about a miracle in 2014!
Interview with Gérard Basset, World's Best Sommelier 2010, based in the UK
Tell us about your career… I started with a CAP (equivalent to an NVQ) in cooking and waiting. Then, to have a fully rounded education, I said to myself that it would be a good idea to obtain a sommelier qualification. So I too ...
Portrait of Patrick Roger, chocolatier and sculptor, Best Craftsman in France 2000
In the small, closed world of chocolatiers, Patrick Roger has acquired a reputation as an “enfant terrible”... He may have a loud mouth, but he is also terribly talented. Surrounded by his life-sized sculptures, he pirouettes, chocolate i ...