The writer behind the popular blog "French Girl in Seattle" lists the French food products she misses the most after 20 years outside France. And there's not a croissant in sight. What else would you add?
Published: 16 September 2015 13:03 CEST
A marketplace in Lyon. Photo: Phil Greaney/Flickr
When I meet French people in the United States, we may discuss French current events, or our respective American locales of choice; but without fail, at some point in the conversation, food is brought up.
“Where do you find Maille/Antésite/Levure Alsa/La Comtesse du Barry, here?”
“Where do you find a decent baguette?”
I have lived in the United States for almost twenty years and have sampled great food all over the country. But I'll always miss French food.
Especially the following ten foods (and drinks).
1. La Baguette Tradition
(Photo: Andreas Kusumahadi/Flickr)
Not just any bread; a French icon. Supermarket bread can't compete. Bâtard, flûte, ficelle can't compete either. La baguette de tradition française is the Queen of the French boulangerie. Eat it alone, or with butter. You must eat le quignon (the tip) on the way home. Buy two, just in case.
2. Slightly salted butter
Slightly salted butter, or Le beurre demi-sel in French, is not sweet and not salted. It's just right. This is the butter that will make you forget all other butters. Spread it on toast in the morning; use it to make crêpes. Substitute for all other standard butters in recipes.
3. Goose fat
Duck (or goose) fat, known as La graisse de canard or la graisse d'oie, might sound unhealthy, but you only ever use a little. Un peu. A smidge. How bad can that be? Besides, if you have ever sampled a serving of crisp, fragrant pommes de terre sarladaises, you know why you will never sauté dishes with anything else.
4. Store-bought dough
Store-bought doughs, or les pâtes prêtes à dérouler, are ready to use. Monoprix makes excellent ones. So do Marie or Herta. You're not a baker? Not to worry. From now on, you will impress your guests with perfect pâte brisée, pâte sablée, or pâte feuilletée. It is that easy.
When I lived in Paris, my girlfriends and I had a favorite dinner: Tarte aux tomates, fromage and herbes de Provence, served with a green salad, and followed by a cheese course, or dessert. Voilà. The most delicious dinner in the world, whipped in a few minutes.
5. Duck rillettes
It's not pâté and it's not foie gras either. Find a baguette tradition (see above) and a good bottle of wine, and you're in business once you've added your duck rillettes (Les Rillettes de Canard).
You have not eaten yogurt until you have had yogurt in France. Fact. The yogurt aisle in any self-respecting French supermarket is a beautiful sight. The photo below will probably make many French expats sigh. I get it.
7. Fromage blanc
It's not crème fraîche, it's not cream cheese. La faisselle and le fromage blanc (whipped faisselle) is fresh cheese, with half the calories and cholesterol of cream cheese.
It makes a tasty dip when mixed with fresh herbs. People cook with it. It was for a long time French women's go-to *healthy* dessert on restaurant menus (and maybe it still is?)
8. Carte Noire coffee
(Photo: Walid Mahfoudh/Flickr)
The top-selling coffee brand in France. A couple of Carte Noire bags often find their way into my suitcase before I leave France. Oh, and the brand has produced some awesome TV commercials over the years.
9. Teisseire mint syrup
(Photo: Guillaume Capron/Flickr)
Because Vittel Menthe (mint syrup and mineral water) or its poor parent Menthe à l'eau (mint syrup and tap water,) is such a pretty, refreshing drink. In my childhood, kids were only allowed to drink soda occasionally. We were very grateful for the reliable Menthe à l'eau: It quenched our thirst on hot summer days.
10. Blackcurrant liquor (Creme de cassis)
(Photo: Reese Lloyd/Flickr)
Creme de Cassis is a classic, and the indispensable ingredient to prepare the iconic French apéritif Kir (dry white wine and blackcurrant liquor.) My personal favorite, le Kir Royal (made with champagne instead of wine), is the elegant, pretty drink that whets your appetite and makes your head spin before you order your meal.
So, what have she missed? Share you thoughts below.
French Girl in Seattle, also known as Véronique Savoye, has called the US home for almost 20 years. This post originally appeared on her blog here. Be sure to check out her blog here and her Facebook page here.
Bio, artisan and red label: What do French food and drink labels really mean?
From home-made to made in France, organic to artisan, AOP to Red Label - French food and drink products have a bewildering array of different labels and quality marks - here's what they all mean.
Published: 26 January 2023 17:01 CET Updated: 27 January 2023 08:27 CET
In France, there are many different types of étiquette to be aware of when purchasing food, drink or other products. However, this étiquette does not have to do with behaviour – rather it is the French word for label or sticker that might designate certain properties about an item being purchased.
Here are some that you might run into while shopping in France:
Wines and other beverages
French wine often has several different designations and labels that you might come across. In France, wine is labelled based on region rather than grape.
Cru – the word “cru” – translated as ‘growth’ – on a wine label signifies that it was grown in high-quality vineyard or growing site, and provides further proof to where the wine was produced.
Vin Bio – this designates a product, and in this case, wine as being organic. You will also find a bio (pronounced bee-yo) section of fruit and veg in most French supermarkets as well as plenty of other products with a bio label. Most towns and communes regularly host a marché bio – a market where all the products on sale are organic.
Here is an example of what the label looks like:
Photo Credit: Economie.Gouv.Fr
To be certified as bio, producers must follow a set of EU specifications around how products are grown, which limit the use of chemicals such as fertilisers, pesticides and weedkillers. The bio brand is a protected mark.
Vin natural – While bio refers to how the grapes are grown, ‘natural wines’ refers to the process of turning the grapes into wine.
This is more vague than organic as there isn’t an agreed set of standards for what constitutes a ‘natural wine’. Producers label their bottles vin méthode nature (natural wine method) but you’ll also frequently see and hear vin naturel or vin nature to describe these products. In general, it means a wine that has no additives used during the wine-making process and no or few added sulphites, which can mean that natural wines taste different.
Not all organic wines are natural and not all natural wines are made with organic grapes, although the two tend to go together.
Vin biodynamique – Growers who embrace the biodynamic method go a step further and as well as cutting out chemicals they also plant and harvest their crop according to the lunar calendar.
Biodynamic isn’t a protected mark and a biodynamic wine isn’t necessarily organic or natural, but vine growers who go to the trouble of following the lunar calendar are generally pretty committed to producing their product in a more natural way.
Champagne (capital C) – The sparkling wine known as Champagne can only be produced in the French Champagne region, otherwise it’s just sparkling wine. In fact, the Champagne industry has a skilled team of lawyers tasked with insuring that the name “Champagne” is not being used inappropriately or incorrectly. Champagne is a famous example of the French AOC (more on this below).
Geographic designations and traditional techniques
In France, there are three different labels that determine where a product comes from and whether it was made according to certain traditional standards.
L’Appellation Contrôlée (AOC) – This designation can either indicate that a product comes from a specific geographical area or that it was produced following a certain traditional technique. Under French law, it is illegal to manufacture and sell a product under one of the AOC-controlled indications if it does not comply with the criteria of that AOC. In order to make them recognisable, all AOC products carry a seal, with a number as well as the name of the certifying body.
You can see an example of the label below:
Photo Credit: www.economie.gouv.fr
The colour of the seal indicates the product classification: green for field products and red for dairy products.
It is worth keeping in mind that simply being considered an AOC product does not necessarily mean that the quality will be better than a non-AOC product, as it is focused on either geographical location or technique used when cultivating the product. The AOC designation is typically applied to certain wines and cheeses, though it can be extended to other products too.
AOP (Appellation d’Origine Protégée) – the European Union operates a similar geographical protection system that recognises products that are the “result of a unique combination of human and environmental factors that are characteristic of a given territory”.
The two labels are pretty much the same, but the AOC is French and older, while the AOP is recognised on a European level.
In most cases, in order to apply for AOP designation, the product must already have an AOC recognition at the national level and then it is later registered with the European Commission.
For France, the AOP concerns certain dairy products – specifically, 45 cheeses, 3 butters, and 2 creams – other foods like “Grenoble walnuts” are also listed as AOPs.
As for non French products, Gorgonzola cheese is an example of an Italian AOP.
La Spécialité Traditionnelle Garantie (STG) – In English this would be referred to as the “Traditional Speciality Guarantee”. This is another European-wide label. It attests that a food product has been manufactured according to a recipe considered traditional.
The first French STG was “Bouchot mussels” which are collected using a traditional aquaculture technique.
Label rouge – This French label allows you to identify superior quality products. It has been in existence for over 60 years – according to the French ministry of economy, Landes chicken was the first food product to be awarded the label. Label rouge can be applied to food products as well as non-food agricultural products, such as Christmas trees or flowers.
For example, a Christmas tree might qualify for the Label rouge if it is: from the Nordmann or Spruce species, free from parasites (fungi and insects); fitting the proper aesthetic criteria for shape, colour, symmetry and density; and fresh – meaning cut down after November 21st.
Nutri-score – this five letter label designates food products based on their nutritional value. This is regulated by public health authorities. The logo is on packaging and ranges from A (dark green, most nutritious) to E (dark orange, least nutritious).
Artisanale – this is a protected “appellation” (title) that was created in 1998, and it regulates ‘craft’ products according to French law – the most common usages are for bakeries and breweries but it’s used for a wide range of products.
People running the business must be able to prove a certain relevant education and qualification level and register with the trade organisation or guild for their craft.
For example, bakery owners must register the boulangerie with the Chambre des Métiers et de l’Artisanat and take a preparatory course.
Typically, artisan producers promise to use non-processed materials and they must also follow certain quality rules. For example, bread sold in these artisan boulangeries cannot have been frozen.
French bread and pastry designations
When buying your baguette at the boulangerie, there are some differences to be aware of.
Baguette Tradition – As suggested by the name, this designation means that the baguette was made using the traditional ingredients – only flour, yeast, salt and water. These were decided upon as part of the French government’s ‘bread decree’ of 1993. It also indicates that the baguette is free of any additives or preservatives.
Baguette – A regular baguette could contain extra ingredients like grains, cereals or nuts – or any chemical additives or preservatives.
Boulanger de France – This label is relatively new in France – it was launched in 2020 in order to help differentiate artisinal bakeries from industrial ones. In order to obtain the label, then the bakery must respect certain quality regulations (eg. salt dosage used in bread, and specific recipes and manufacturing methods). Also, boulangers who apply for this label also commit themselves to favouring seasonal products.
Other French labels you might come across
Fait maison – this means ‘home made’ in French, and the logo for this type of dish looks like a little house.
You might see this label when at a restaurant or when buying food. In essence, it means that the dish was cooked on the spot. It also means that the dish was made with unprocessed ingredients, and that the only processed ingredients are those listed HERE.
Made in France (or Fabriqué en France) – It may be a bit misleading, but the label “Made in France” does not mean that 100 percent of the manufacturing steps for the product were carried out in France, but it signifies that a significant part were indeed done in France. This label is applied primarily to “consumer and capital goods”, but it can also be attributed to certain agricultural, food and cosmetic products, according to the French ministry of economy.
In order to qualify for this label, a part of the French customs body (Direction générale de la concurrence, de la consommation et de la répression des fraudes or DGCCRF) must authorise the label. If a product simply contains colours associated with France or a French flag, that does not necessarily mean it was entirely produced in France.
The penalties for falsely using a “Made in France” label, which are laid out in the French consumer code (article L. 132-2) are up to two years imprisonment and a fine of up to €300,000, which may be increased, depending on whether there were benefits derived from the offence.
Origine France Garantie – This label is awarded by the “Pro France association” to both food and non-food products that can prove to have had the majority of manufacturing operations (at least 50 percent of its per unit cost) carried out in France and that the parts of the product that constitute its ‘essential characteristics’ were manufactured and produced in France.
Terre textile – This label attests that at least 75 percent of the textile product’s manufacturing was carried out in the French geographical area that it references – for example the label would indicate a part of France, like Alsace, and then below it would say “Terre textile”.
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