French-American Chamber of Commerce Texas - Magazine FF2021

FRENCH-AMERICAN CHAMBER OF COMMERCE

TEXAS

SSPECIALEDITION PECIALEDITION

Congrats to

our member!

The Awty International School

Houston now home to Mission Laïque Française (MLF) North America Headquarters.

The Awty International School, Houston’s premier independent international school, is now the central hub for the North American division of Mission laïque française (MLF), a nonprofit association of 111 French educational institutions across 36 countries

Located in central Houston, The Awty International School is the only school in Houston to be fully accredited by the French Ministry of Education from Petite Section to Terminale Language programs are a cornerstone of the school’s curriculum, and every student is required to take courses in a second language (in addition to English) either French or Spanish. Graduates of the French program complete their exams to earn the French Baccalauréat diploma, which gives them access to apply to all universities in France and most universities across the world. Awty’s graduating class of 2021 had a 100-percent success rate on the rigorous exam, which is administered by the French Ministry

In early 2021, MLF named Awty’s proviseur, Pierre Puget, as Executive Director of MLF America The MLF provides pedagogical training for member schools’ faculty and staff, helps institutions navigate the French Ministry’s accreditation process, and serves as a liaison between schools and the French ministry Established in 2012, the MLF America division manages all of the organization’s activities in the United States, Canada, and Haiti creating a link between the region and the organization’s primary headquarters in Paris.

“

We at Awty are grateful to be a part of this important moment in the history of the MLF network, and I am looking forward to helping the organization continue to evolve to meet the needs of our students and families, ” said Puget “After years of rewarding partnership and support, Awty is honored to continue its relationship with MLF in this new capacity ”

As MLF’s new North American headquarters, Awty will provide the network with valuable resources and leadership, host regional events, and set the course for the division’s future, with Puget at the helm.

A newly assembled task force will define clear goals that will help the network best serve its members, addressing the specific requirements and realities of independent and international schools in North America

Major areas of focus include expanding the network by adding new partners and developing deeper connections with and support for member schools’ respective International Baccalaureate programs

“Our unique strengths, skills, and resources put Awty in a strong position to lead our peers in French education, ” Puget remarked. “I am excited to work with our partners to continue to advance French education and, most importantly, serve the students, teachers, and families in schools offering French programs throughout North America. ”

Pierre Puget

Proviseur at Awty and new Executive Director of MLF America.

Thank you to our loyal sponsors

C O N T E N T S C O N T E N T S

French Festival's French Festival's 2021 2021 Picks Picks

WINES, WINES, CHAMPAGNE, CHAMPAGNE,

SPIRIT & SOFTS SPIRIT & SOFTS

2021 Wines Selection

TheFrenchFestivalisafantasticopportunity todiscoverinanightfinewinesand Champagne. Franceissourceofmanygrapevarieties andthecountryhasbecomeoneofthe mostimportantwineproducerintheworld.

Takealookofouroenologists'picksforthe 2021Edition...andenjoy!

Frerejean Freres, Champagne

La Varenne, Chinon Tradition

Domaine Chezatte, Sancerre

Chateau Laplagnotte-Bellevue, Saint-Emilion Grand Cru

Henri de Villamont, Bourgogne

Brumes de Gascogne, Sauvignon

Reserve Saint Marc, Chardonnay

Jean-Louis Trocard, Bordeaux Blanc

Beaujolais Duboeuf

Cave La Comtadine, Cotes Du Rhone

Pas de Rauzan, Bordeaux Superieur

Le Versant, Pinot Noir

Paris

SAVOUR TASTE ENJOY General package

Vineyard

A cooperative with strong values since 1967, our 650 winegrowers cultivate team spirit, authenticity, innovation and a shared passion… all of which have led Foncalieu to be named as one of the 50 most well-known brands of wine in the world by the trade magazine Drinks International in 2017.

Tasting

Harvested at night to preserve all the elegance of the grape. Golden color with green tints. This Chardonnay is an explosion of fruity and floral flavors combined with a lovely fleshy feel on the palate.

Region: Pays d'Oc, France

Varietal:100% Chardonnay

Food Pairing

Serve chilled (8°-10°C.) Serve with white meat, fish or seafood, or all on its own as an aperitif.

BRUMES DE GASCOGNE, SAUVIGNON, 2019

Vineyard

Gascony's microclimate, influenced by the Atlantic Ocean and the Pyrenean mountain range, is responsible for the freshness and aromatic typicity of the area's wine. Burmes de Gascogne is a twin-varietal range combining local historical grapes such as Colombard for the white with world-renowned French grapes such as Sauvignon blanc.

Tasting

The wine is racked then left on the fine lees chich are regularly stirred. This technique helps conserve the aromatic freshness while giving the wine roundness and body. Fruity wine with a soft texture and crisp green-apple flavors.

Region: Cotes de Gascogne, France

Varietal: Colombard, Sauvignon Blanc

Food Pairing

Crisp white that will pair well with seafood, chicken, summer salads or chevre.

White Wine

White Wine

JEAN-LOUIS TROCARD, BORDEAUX BLANC

Vineyard

Jean-Louis owns 100 hectares of vineyards lying in the region of Libourne and employs a staff of 28 persons. He works along the same lines as his father and grandfather; both were outstanding winemakers and some of their old vintages are still stored in the cellar. Deeply rooted to his region, expert in the art of producing merlot, JeanLouis aims at producing wines while preserving the traditional rules :

Tasting

Crisp with vibrant and racy acidity Fresh, crispy, and vibrant stone fruit with notes of melon. This is a wonderfully lively wine to pair with summer salads and seafood

Region: Bordeaux, France

Varietal: Sauvignon Blanc, Sémillon

Food Pairing

Poultry, pork, fish, veggie dishes.

LIBERATION DE PARIS, CHARDONNAY 2018

Vineyard

Cooler sloping vineyards located on the foothills of the Pyrenees, in the SouthWestern France, blended with grapes originating from coastal Mediterranean places.

10 to 12 day fermentation with both French and American oak is followed by a soft 6 month maturation on the wine’s natural lies. Only 50% of the final blend completes malolactic fermentation, which allows to keep some natural acidity. An early bottling allows to capture freshness and primary flavors.

Tasting

A rich and well balance French Chardonnay with hints of apricot and white flowers with a vanilla and buttery finish.

Varietal: 100% Chardonnay.

Food Pairing

Serve at 17 - 18°C with charcuterie, shepherd's pie, gratins, stews, grilled meats, rib of beef, steak au poivre or loin of lamb.

White Wine

White Wine

PAS DE RAUZAN BORDEAUX SUPERIEUR

Tasting

Grapes are selected by hands after harvested by machine sorted and de-stalked before being gently pressed in order to extract maximum colour in the juice. Bright color with purple reflections. Red fruit nose. There is a juicy crisp aftertaste.

Region: Bordeaux, France

Appellation: Bordeaux Superieur

Varietal: 35% Merlot, 35% Cabernet Sauvignon, 30% Cabernet Franc

Food Pairing

To accompany with meat, poultry and cheese.

LE VERSANT, PINOT NOIR

Vineyard

A collection of 8 fine varietal wines of outstanding quality. Made with grapes from a selection of vines on the Languedoc hillsides offering the best orientation, each varietal proudly shows off its character in a nicely-balanced and elegant style. Thanks to its broad aromatic range, this versatile range offers wines that will delight all winelovers and adapt to every consumption moment.

Tasting

Delicate colour with garnet tones. On the nose, aromas of cherry, wild strawberries and fresh blackcurrant. Elegant and smooth palate with fruity, smoky and minty hints.

Region: Pays d'Oc, France

Varietal: 100% Pinot Noir

Estate Founded: 1868

Food Pairing

Aperitifs, mackerel and potatoes, grilled tuna steak, roast poultry, Brie de Meaux cheese. Serve at 15-16°C. Cellaring potential : 4 years.

Red Wine

Red Wine

Vineyard

Georges, well known for his dynamism, created Les Vins Georges Duboeuf in September of 1964. This historical date also marks the start of his wine merchant business. George revolutionized the practices of the time by applying his ancestors’ traditional methods: respect for the terroir and work of the winemaker, rigorous selection and monitoring of wines at the time of bottling, and above all, the continuous search for high quality, with clean bottling processes.

Tasting

This 2021 Beaujolais Nouveau displays a light garnet color with violent reflections. It is an immediate delight on the nose, with aromas of small red fruits, red currant and cranberry. It is refreshing, fruity and supple on the palate, this vintage is a perfect expression of Beaujolais Nouveau.

Region: Beaujolais, France

Appellation: Beaujolais

Varietal: Gamay

Food Pairing

Taste this wine at 14-16 °C. The wine goes well with French classics like pâtés, terrines, rillettes, saucisson sec, poultry and with the cheese course.

CAVE LA COMTADINE, COTES DU RHONE

Vineyard

Cave La Comtadine is a cooperative cellar, founded in February 1930 by 12 families from the village of Puyméras. It is a tale of culture and sharing. The cellar brought together 49 winegrowers committed to growing their grapes and making them into the wine of three designations of origin. Today the cellar counts over 280 winegrowers spanning 6 appellations and with 1300 hectares spread around 20 villages in the Upper Vaucluse and Provencal Drome.

Tasting

Color : ruby red

Nose : dominated by red fruits such as red plum, blackberry, and cherry.

Palate : round mouthfeel, fruity and spicy finish.

Region: Bordeaux, France

Varietal: 80% Grenache, 20% Syrah

Estate Founded: 1868

Food Pairing

To drink as an aperitif, or with tuna, grilled meats or pasta dishes in a red sauce.

Red Wine

Discussion with Jean Foch

Director at Cave La Comtadine

Jean Foch has been in charge of Cave La Comtadine since 2017. Originally from Toulouse, he started his career dans l’armée de l’air but always has been an epicurien. He decided to completely switch career paths 6 years later to work for the French supermarket chain Auchan, and was responsible for their beverage program.

He then worked for various French wine negotiants in Bordeaux and around Lyon to finally run several group of growers/cave coopérative in the South of France and Corsica. 35 years of experience in the wine world…what a tour de France.

One of Jean’s hobbies is biking…a passion for Harley Davison and touring the countryside on his free time.

Puymeras village is located at the heart of the Cote du Rhone vineyards, can you tell me more about this specific terroir? What makes your wine unique?

Cave La Comtadine is a cooperative cellar, founded in February 1930 by 12 families from the village of Puyméras It is a tale of culture and sharing Vines have long been cultivated around Puyméras, and the culture of vine-growing has been passed down from generation to generation since ancient times. The cellar brought together 49 winegrowers committed to growing their grapes and making them into wine of three designations of origin. Today the cellar counts over 280 winegrowers spanning 6 appellations and with 1300 hectares spread around 20 villages in the Upper Vaucluse and Provencal Drome

The cellar took the name ‘Comtadine’ to claim its allegiance to the region of Comtat Venaissin

Since its creation, the cellar has evolved continuously Production has grown and investments have been made to further respect the quality of the grapes and to make ever higher quality wines

Cave La Comtadine played an essential role in obtaining the ‘Côtes du Rhône’ designation for the villages of Puyméras, Faucon, Saint Romain en Viennois, Mérindol les Oliviers and Mollans sur Ouvèze.

These five villages earned the ‘Côtes du Rhône Villages Puyméras’ designation in 2004, after over 20 years of campaigning to gain recognition of the quality of the wines produced by these terroirs 80% of the appellation Côtes du Rhône villages Puymeras is produced by la Cave La Comtadine

Our vines grow at an altitude of between 300 and 500 meters at the foot of Mont Ventoux Therefore, they are sheltered from the wind and influenced by the climate characteristic of the nearby mountain. They benefit from high sunshine levels and the coolness linked to the altitude. These factors allow the grapes to mature in excellent natural conditions resulting in wines of an excellent quality. This is one of the coolest terroir in the area, always the last one to be harvested offering a great balance and freshness in the wines

There is also an incredible mosaic of soils made of brickred clay soils rich in iron oxide and dotted with outcrops of mother rock, as well as sandy-clay soils scattered with sandstone rocks and stones produced by the erosion of safre

The cave produces 4 appellations of controlled origin : Puyméras Côtes du Rhône Villages, Côtes du Rhône Villages, Côtes du Rhône and Ventoux

What did change in your production over the years?

We focus more and more on sustainable farming and organic conversion This translates with a HVE certification (high environmental value) on 30% of the vineyards and 10% of are certified organic This percentage is growing every year

We also started an early harvest in the morning from 7 00 am to noon, all grapes are now sorted

Another main thing that has changed is our new cellar equipment: a stainless still tank with controlled temperature allowing a high-quality vinification

We're so excited to taste your wine at the French Food and Wine Festival. Could you comment on its aroma notes and let us know how we should pair it with?

Côtes du Rhône red Cave La Comtadine 2019 is made from a blend of 80% Grenache and 20% Syrah It has a nice ruby color, with aromas of red fruits such as blackberry and cherry, medium body with smooth tannins with a spicy finish (black pepper notes)

Côtes du Rhône is like a Swiss army knife wine It goes with almost everything from BBQ, like classic, smokey Texas Ribs, meat stews, grilled Mediterranean cuisine (meats and veggies), all sorts of pies, fresh salads with hard or soft sheep or goat milk cheeses with dried fruit

We recently read that you used a 3D technology to produce a high-end bottle for the production of "Les cuvées Villages Puyméras". Can you tell us more about it?

The creation of a bespoke, embossed bottle requires a specific mold, a significant production run and an important financial investment. We undertook these efforts in order to highlight two of our terroir and the specific vinification process in place for these two cuvées that separates them from the rest of our production We therefore opted to use 3D technology for the design-phase of this process, guaranteeing a bottle that is truly unique

Owens-Illions, a major industrial group specializing in the production of glassware, opened the doors of their innovation center O-I Innoval in Chazelles-sur-Lyon (Loire) to us There, we were able to see the production line O-I Expressions, inaugurated in May 2019.

O-I Expressions is a production method capable of producing personalized bottles through digital printing directly onto the bottles themselves. The site of Chazelles-sur-Lyon was selected due to its geographic proximity to major French wine and spirits production regions and the increased consumer demand for personalized products

The O-I Expression line enables producers like Cave La Comtadine to produce bottles featuring iconography in 3D in great detail thanks to the high-quality and malleability of the glass itself 3D digital printing is not, in and of itself, a ‘new’ technology but our efforts represent the first time that it was undertaken at such a large scale on glass bottles

To achieve these results, O-I uses ‘Dekron’, developed by the international industrial group Krones, but also the experience of Innoval specialized in the creation and printing of embossed glass. Set-up as an “L”, this printing line is truly a ‘factory-within-the-factory’, according to Oliver Dangmann, innovation manager for O-I Depending on the complexity and number of colors required, the speed at which bottles can be printed varies from 500 to 4,000 bottles per hour

Only cylindrical formats can be personalized using this technique, but the size of the format itself can vary from classic 750mL to magnums The key being that the bottle has been screen printed prior to the 3D printing run That enables the magic to happen!

As the Director of Cave La Comtadine, how do you approach the US market? What is your ambition for the US market?

We started to export in the U.S. 2 years ago with a regional approach (5000cs imported). We like to work with a local importer/distributor rather than work with a national importer So far, we are represented in 6 states, and looking to open 10 new states within the next 3 years

Where can you buy your wine in the U.S.?

Our wines are distributed in 7 states: NC, SC, FL, TX, MO, IL & OHIO

If we come to France, is it possible to visit your domains and experience a unique wine tasting? With great pleasure! We have a tasting room/wine shop at the cellar.

DELIGHT PEARL FLAVOR Bubbles package

Vineyard

Frerejean Frères is a Champagne of character; both complex and elegant, produced from some of the best parcels across the Côte des Blancs. The production process honors the land, with a low-chemical approach, using minimal pesticides and low levels of sulfites in their cuvées. Chef de Caves -Didier Pierson hails from a long line of growers in Avize and meticulously hand-selects the grapes for the champagne.

Tasting

Signature wine is a blend of Chardonnay and Pinot Noir aged for a minimum of five years, producing an elegant Champagne that embodies the richness of the Frerejean Frères terroir. And low brut dosage and late disgorgement mean that it’s both balanced and generous. An expressive nose of dried fruit, honey, and almonds, produces flavors of apples & pears, candied fruits, and brioche.

Region: Champagne, France

Varietal: 50% Chardonnay, 50% Pinot Noir

Founded: 2005

Food Pairing

As an aperitif, Aged Iberico ham or risotto

Taste the wild land of Bieszczady Mountains

Ostoya is the first wheat vodka made in Poland. The spirit is made from noble wheat varieties grown in Bieszczady, one of the most pristine areas of Poland, and produced in the Pernod Ricard production plant in Zielona Góra, where it is distilled in column stills and charcoal filtered for exceptional purity. Released in 2015, this premium vodka is 100% Polish from grain to glass.

Food Pairing

Caviar, shrimp cocktails, cheese, sashimi

Champagne Liquor

Champagne & Vodka

DOMAINE CHEZATTE, SANCERRE DOMAINE CHEZATTE, SANCERRE

Vineyard

Wine-growers for four successive generations, the estate offers familial continuity whose main concern is combining hard work and know-how in order to create the consistently subtle fruity wines so widely sought after by connoisseurs.

Tasting

The clay-with-flint soil combined with a few limestone parcels of land gives the Estate Sancerre a pale, brilliant colour, with a fine, intense smell as well as hints of minerals quite typical of the area. In the mouth, it is fresh with a good body and a citrus background.

Region: Loire, France

Appellation: Sancerre

Varietal:100% Sauvignon Blanc

Food Pairing

The intensity of the Vintage makes it go well with all types of seafood. Its liveliness brings out the iodized flavor in oysters; its finesse will bring out the smokiness of salmon or the spices of Asian cuisine.

HENRI DE VILLAMONT, BOURGOGNE HENRI DE VILLAMONT, BOURGOGNE

Vineyard

At the end of the 19th century, in the heart of Burgundy in Savigny Les Beaune, a passionate and idealistic wine producer Léonce Bocquet has built a Domaine to do the vinification and the aging of wines from his different wineries. When grapes arrive in the winery, where they are destemmed and pressed, it’s the beginning of the creation process.

Tasting

Shiny pale yellow color with green reflects. Toasted nose with fresh aromas of apricot, grapefruit, and green plum. Crispy Chardonnay with a ground attack and a lovely minerality. Very well balanced between fruit and a distinctive acidity. Blend of Chardonnay from different vineyards of Burgundy.

Region: Bordeaux, France

Appellation: Saint Emilion

Varietal:100% Chardonnay

Estate Founded: 1880

Food Pairing

White meat, fish, cold cut.Serve 10-13 °C.

White Wine

White Wine

Red Wine

LA VARENNE, CHINON TRADITION, 2018 LA VARENNE, CHINON TRADITION, 2018

Vineyard

The Gouron family has been producing wine for five generations at their estate in Cravant-les-Côteaux just east of the village of Chinon. Laurent and Stéphane Gouron tend the 72 acre La Varenne estate which is surrounded by forests. All of their vineyards are located within the Appellation of Chinon.

Tasting

The intense smokiness of the wine is balanced by perfumed red fruits that come through the ripe tannins. Acidity and a light touch of the structure allow the wine to keep freshness and accessibility for the short term.

Region: Loire Valley, France

Appellation: Chinon

Varietal: 74% Merlot, 26% Cabernet Franc

Founded: 1906

Food Pairing

Pair with roast chicken thighs, French onion soup, and simply by itself.

CHATEAU LAPLAGNOTTE-BELLEVUE, CHATEAU LAPLAGNOTTE-BELLEVUE,

SAINT-EMILION GRAND CRU, 2017 SAINT-EMILION GRAND CRU, 2017

Vineyard

Passion and knowledge of wine have been running through the veins of the Labarre family for decades. Owner Arnaud de Labarre's mother, Claude Labarre, purchased Chateau Laplagnotte Bellevue in 1990, and in keeping the tradition, Arnaud will one day pass it on to his children. Named for the striking 360° view from the vineyard, Château Laplagnotte Bellevue is a small, yet riveting estate that produces wines of an excellent quality year after year.

Tasting

This blend of Merlot and Cabernet Franc is fruit-driven, exhibiting a deep plum and ruby hue with heady aromas of black currant, black cherry, licorice, and graphite. The Chateau Laplagnotte Bellevue Bordeaux shows a medium body with soft, silky tannins, and consumer-friendly appeal.

Region: Bordeaux, France

Appellation: Saint Emilion

Varietal: 100% Cabernet Franc grapes

Estate Founded: 1868

Food Pairing

Pairs perfectly with braised lamb.

Red Wine

50 YEARS History & Authenticity OF

Interview

Nelly Paget

North & South Americas Export Manager at Vignobles Foncalieu

After working 5 years in the wine industry in Miami and NY for several French companies, Nelly has been in charge of the U S A market for Les Vignobles Foncalieu for more than 8 years

She is living in Perpignan in the South of France with her husband who is a winegrower Passionate about wine, she is currently training for the WSET 3

What's the story of Foncalieu?

For half a century, the co-operative winery group Vignobles Foncalieu in the heart of the South of France has cultivated the value of authenticity that shaped its inception in 1967. The company, with its 1251 winegrowers spread between the Corbières, SaintChinian and the medieval walled town of Carcassonne, has chosen to make sustainability and innovation the keystones of its development for the next decade Foncalieu, well-known for the quality of its wines, has been awarded in 2017 by Drinks International as one of the 50 most admired brands in the world and gets every year very good ratings from Decanter and Robert Parker

How does work a cooperative?

A cooperative cellar is a group of winegrowers who work to produce the best wines from their terroirs and share the values of cooperation, mutual aid and authenticity It enables to have every year a steady quality for each wine.

What wine does the cooperative represent and sell?

The cooperative produce wines (rosés, red and white) from differents AOP like Saint-Chinian, Minervois or Corbières and IGP like Pays d’Oc This mosaic of vineyards produces both wines for pleasure and outstanding pours, embracing every consumer taste

AVAILABLE IN TEXAS, IN SPEC'S WINE STORES!

We are delighted to taste one of your wines at the French Festival (Le Versant Pinot Noir). What is your opinion of French wine on the US Market?

French wines, especially from our region (Languedoc), have an important potential on the USA market. Indeed, our wines such as le Versant Pinot noir are fruitforward, easy to drink and great values under $10 It is exactly what many American consumers are looking for And our rosés such as le Versant Grenache, Réserve saint marc syrah are fresh, very aromatic and easy to pair with any food I would like to say to your readers who have never tried French wines (except Champagne, Provence): Don't be shy and taste wines from Languedoc, you will find so many great values!

Nelly, you are in charge of the North and South America Export, where is Foncalieu present? How much represent export sales? What's the strategy?

Export market for Foncalieu represents 70% of its sales with a distribution in 49 countries. Our main markets are Scandinavian countries, UK, Germany, Japon and the USA. 50% of our sales come from the on-premise market (restaurants, hotels) We have another business model than most of the French coops that are often very strong in the french market and not abroad

A taste of Pays d'Oc, the largest and oldest wine-making region in the world

What is a normal day in your role?

On a regular basis, my tasks are quite various: creation and launching of new products for the US market, prospection of new customers, implementation of an incentive program, pricing’s set up and so on Before the Covid, I was traveling often to the USA to meet our customers

My responsibilities were to take part at different tradeshows and promote, as well, our wines to the sales force of our distributors (for example, I was often teaching masterclass to the sales force of the retailer Specs in different cities in Texas).

How the pandemic has treated French wine on the US market?

During the pandemic, the French wine market did considerably suffer in the USA of course of the shutdown of the on-premise market but not only: the Trump Tariffs have deeply affected the market share of french wines Indeed, 25% of taxes were applied on each bottle of french wine below 14° whereas our main competitors such as Chilean wines, Italian wines didn't have to face any tariff

With the removal of these taxes beginning of 2021, the French wine market is doing very well! Regarding Foncalieu, we did increase 150% our turnover in the USA in 2021 versus last year (especially our rosés sales)

What are your growth goals in the 5 next years?

Our objectives are threefold: to remain a forerunner in innovation in the vineyard and to support the preservation of the environment To become the most qualitative and essential producer of rosés in Occitania. And to be innovative in new formats to satisfy all types of consumption.

Leading theTerroir Revolution

BCI BONNETE

Another category currently experiencing a similar industry quiet rebirth in the United States has been Dutch Genever for instance. In the mid-19th century, the Dutch were exporting around 2.7 million liters of Genever to New York alone. Genever was the most imported and consumed Spirit in the US pre-prohibition. By 1880, 25% of cocktails’ recipes in the US featured Genever; it outsold English Gin 450 to 1 in the US.

Following such trends is also the Premium Brandy category with ancestral spirits such as Calvados (dating back to 1553) and now Armagnac (dating back to 1310). Calvados, the original apple brandy from Normandy in France, has seen its popularity grow dramatically in the last few years supported not only by bartenders and mixologists but also consumers as well as Chefs (who are some of the stronger supporters of the French apple and pear-based eau de vie in the United States).

Liqueurs & Bitters have also been part of this growing trend towards authentic –Terroir driven spirits, even during the recent pandemic. A recent article in industry magazine Market Watch stated: “We’ve seen an unprecedented increase in interest from consumers in understanding what’s included in the cocktails they’ve been consuming for years, and why each ingredient is important in its own right. When stay-at-home orders were in place, an overall curiosity and interest in mixology came to light. With that, many people are learning that a key player in their favorite cocktails is liqueurs. It’s been an interesting shift to see across the board, and something we would have never predicted at the start of 2020”. Indeed, American bons vivants have been scaling their cocktails’ skills at home over the last 10 years and we are seeing a glowing interest in Super Premium authentic Liqueurs in the making of their favorite cocktails and libations.

By value, total alcohol consumption represented 167 billion in 2019 in the United States. But things have been quietly, or not so quietly, changing and evolving in the past 25 years.

As the 1970s and 1980s saw the reign of packaging and mass media driven success brands, authenticity, history, roots have been taking a more influential role, driven by a paradigm shift from consumers as well as the rebirth of what is called “mixology”, the art of cocktails.

For BCI Bonneté, this trend can be expressed in one word: Terroir! This French derived name embodies not only the “land” (meaning the sub soil), the specific micro-climate and environment that defines a product (as it is the case for Rhum Agricole in Martinique for instance) but also includes the people and ancestral savoir faire of those magical regions in the world. Terroir is unique, Terroir cannot be duplicated, Terroir is singular. The BCI Bonneté team is proud to be leading this Terroir revolution in the United States in this industry.

This trend can be exemplified by the amazing growth and interest US consumers have shown towards Mezcal for instance. Mezcal has become a phenomenon, growing from a favorite for industry insiders to a mainstream darling. Recent figures from the Consejo Regulador del Mezcal show mezcal’s value grew from 6.9bn pesos ($349.5m) in 2019 to 8.2bn pesos ($413.3m) in 2020. According to research group IWSR Drinks Market Analysis, mezcal is one of the fastest-growing categories in the United States, with sales increasing by nearly 15% by volume in 2020 over 2019. Sales are forecast to grow 49.2% by volume between now and 2025.

Recommendations

Terroir “Gem” brands for you to try and have at home:

Dutch Genevers: Boomsma Jonge & Oude (from Friesland)

Calvados: Coquerel, family-owned & operated since 1937

Armagnac : Marquis de Montesquiou located in Eauze.

Brandy: Lucien Bernard XO from Bordeaux, France.

Liqueurs: Suze (the iconic French Gentian Liqueur)

Gabriel Boudier (Crèmes de Cassis de Dijon, Peche, Framboise or Pamplemousse)

Azaline Vermouth (a stunning Vermouth made in Burgundy)

Rhums Agricoles : Trois Rivières Rhums

Agricoles AOC de la Martinique

Vodka: Ostoya Polish IGP wodka

Gin: Normindia (from Normandy, France)

Gabriel Boudier naturally infused

Saffron Gin (from Burgundy, France)

Champagne : Frerejean Frères Premier & Grand Crus wines from Champagne

Sustainability and community support

MAKING A LOCAL IMPACT WHILE BUILDING INTERNATIONAL ECONOMIC SUCCESS

Coca-Cola Southwest Beverages Supports U.S. Communities Through Sustainability and Volunteerism Efforts

When people consider large corporations, they tend to think of a “well-oiled machine.” The first quality that comes to mind may be the corporation’s business finesse rather than compassion and connection with its local communities. However, as one of the largest Coca-Cola bottlers in the United States, Arca Continental Coca-Cola Southwest Beverages (CCSWB) has defied this expectation. In the last five years, CCSWB has grown to serve more than 31 million consumers throughout Texas and surrounding states. It has also become a crucial player in the beverage industry’s sustainability efforts, as well as a community partner throughout the region.

In 2017, Arca Continental acquired the territory that makes up CCSWB. Arca Continental is Latin America’s secondlargest Coca-Cola bottler and owner of leading snack brands. Headquartered in Monterrey, Mexico, the company’s history spans more than 94 years in Latin America.

CCSWB became Arca Continental’s first U.S. Coca-Cola territory, serving as a prime example of the integral economic relationship between the U.S. and Mexico. Together, the companies have successfully fostered a greater exchange of goods and services between their Mexican and U.S. stakeholders.

As part of CCSWB’s commitment to the more than 8,000 team members it employs in its territory, the company has invested millions of dollars into its infrastructure. In addition to its strong contributions to the Mexican and U.S. economies, CCSWB has taken steps to contribute to local communities as well. In the last five years, the company has committed itself to making the world a better place through actionable sustainable practices and concerted initiatives to give back to local communities.

Sustainability

The company’s emphasis on sustainability enables the full potential of its associates and partners, while creating a lasting positive impact in the communities the company serves. Sustainability initiatives have been integrated into every aspect of CCSWB’s day-today services, from reducing its waste and carbon footprint to increasing recycling initiatives.

Operationally, CCSWB has committed itself to increasing recycling while reducing waste. By 2022, CCSWB will be the first U.S. bottler to use recycled plastic (rPET) in half of every new plastic bottle it produces, and all seven of its production centers will operate as zero-waste facilities. At the local level, teams have conducted sustainability events based on each individual community’s needs, including Adopt-aHighway, river clean-up, tree planting and rain barrel workshops.

Giving Back

CCSWB is also committed to promoting the full potential of the well-being of its associates, organizations and communities. The company strives to provide human and financial capital to the communities in which it operates. Its efforts create a lasting impact through volunteerism and millions of dollars in cash contributions and product donations annually. Aside from donations, the company provides a variety of opportunities for employees to volunteer in the communities where they live and work. For example, in 2021, CCSWB donated $1 million in laptop technology to Texas students – and CCSWB team members were on-site to hand laptops directly to students in need throughout their own communities.

Since 2017, CCSWB has become a reliable resource for every city in which it operates as both a business and a community partner. Its sustainability initiatives serve to protect the environment both on a larger scale and locally, and its efforts to give back have benefitted local communities across the region. CCSWB works each day to make a difference across the region it serves.

A LEADERSHIP WITH A FRENCH TOUCH

Jean-Claude Tissot

President of Coca-Cola Southwest Beverages

Jean Claude Tissot is the President of Coca-Cola Southwest Beverages (CCSWB), a company of Arca Continental and one of the largest Coca-Cola bottlers and distributors in the United States. Tissot’s tenure within the Coca-Cola system spans more than two decades, inside the Company as well as leading one of its largest bottlers. After joining CCSWB, Tissot led the integration efforts of the company in the United States, transforming the marketing and business operations to drive efficiency, accelerate technological advances and build collaboration.

Outside his work at CCSWB, Tissot serves several industry associations, including: American Beverage Association, Coca-Cola Bottlers Association, Coca-Cola North America Hispanic Advisory Council and the United States-Mexico Chamber of Commerce. He belongs to the alumni associations for CESA University and ICESI University, and has taught business classes at UNITEC University in Honduras. Tissot holds Master of Science degrees in Marketing and Finance from the College of Advanced Studies (CESA) in Bogotá, Colombia, and a Bachelor of Science degree in Business Administration from ICESI University in Cali, Colombia.

HOUSTON LOCAL CHEFS

FRENCH FESTIVAL 2021

6100 Westheimer Rd Houston, TX 77057 (713) 532-2201

AMALFI

Southern Italian restaurant

Chef Giancarlo Ferrara built the culinary foundation for a life in the world’s finest restaurants in Italy and then in Dublin, Ireland at 2-starred Michelin, Patrick Guilbaud

His appreciation for local, and seasonal food of top quality grew, following him in each of his culinary endeavors and becoming the cornerstones for his menus

He invite you to experience the aromas, tastes, and passions of his homeland here in Houston through a culinary experience years in the making.

Website

ARTISANS

High-end French cuisine

Chef Jacques Fox has created a culinary experience unlike any other. His working kitchen is in the middle of Artisans' dining space, with inviting views from every seat in the house

The culinary team works like an orchestra, with the Executive Chef as their composer, and they all work in unison, paying attention to every detail to create art for their culinary audience

If you enjoy French eclectic, steaks, seafood, fine cuisine, artistic talent and breathtaking décor, make Artisans your next dining destination

Website

3201 Louisiana St, Houston, TX 77006

(713) 529-9111

ARTS ET CREPES

Veronique and Jason will bring Paris to you with authentic crêpes!

Will you pick the savory or the sweet version?

Arts and Crepes Bistro on the Go can be a delicious addition to your private events with its cute Parisian style food truck (birthday, baby shower, corporate event, wedding, fundraisers, etc...). Give them a call!

8190 Barker Cypress Rd, CYPRESS, TX 77433 (346)-377-4159

Website

IFC

IFC is created by Veronique, founder of Art et crepes

IFC scale up heart-filled recipes suited for the kitchen table, not mathematical formulas suited for the factory floor

Each one of its brands is approached and developed as if it were created to serve the local neighborhood in which it lives.

IFC is the spicy of variety It proposes 1fifty Steaks, the Burger Atlas, Stix, Casa Reyna Tacos

Website

FLO PARIS

FLO PARIS BAKERY TO SERVE TRADITIONAL FRENCH PASTRIES

For a nice lunch or a sweet break, Flo Paris Bakery has everything you wish for French oignon soup, croque monsieur, quiche, mille feuille, macarons, fruit tarts to taste in an authentic Parisian style coffee atmosphere

Flo Paris can also cater for your private and corporate parties, the Chef will be delighted to prepare a tailor-made buffet for you!

5757 Westheimer Rd #105, Houston, TX 77057 (713) 706-4442

Website

LA TARTINE

Located on the west side of Houston, La Tartine is a Parisian-style restaurant offering classic French desserts, baked goods, specialty coffee, breakfast, lunch, dinner, and a wine bar

They also provide takeaway, delivery, and catering. Chef Mo will prepare a specialty dish: le couscous! And you will be mouth-watering just by looking at the cute fresh fruit tarts he has prepared just for you!

1570 S Dairy Ashford Rd b1, Houston, TX 77077

Website

LUCY ETHIOPIAN

Lucy Ethiopian restaurant celebrates African roots by serving authentic and fresh products

This family-owned business is happy to make you discover a new culture with its tasty and savory Ethiopian cuisine.

Don't be shy, challenge your senses, and enjoy the experience

Please stop in to eat, drink, relax, and have fun. They would love to have you

MAD

MAD HOUSTON, INNOVATIVE SPANISH CUISINE

No passport required for a journey to MAD

An innovative experience that blends Madrid’s famous nightlife and the very best of Spanish gastronomy. Creative tapas and small bites, wood fire cooked rice, fish and meats, terrific craft cocktails and a wine cellar with a selection of the best the world has to offer

Using the highest quality ingredients, creativity in every corner, and a passion for surprises, are the cornerstones of MAD’s philosophy we cannot wait to see what Chef Luis has prepared for us!

6800 Southwest Freeway, Houston, TX 77074

Website

4444 Westheimer Rd Suite C180, Houston, TX 77027 (281) 888-2770

Website

LA TABLE

Chef Stephen Conklin created a French inspired menu working with local artisans, ranchers, and producers that share our passion for quality

Menu highlights include appetizers such as French Onion Soup with braised beef shank, caramelized onions and gruyère croûtons, entrées offering a selection of Steak & Frites, and desserts like Gâteau Marjolaine Flourless Chocolate, and Flan Parisienne.

1800 Post Oak Blvd, Houston, TX 77056 (713) 439-1000

Website

SAMBUCA

Sambuca is a "Dine, dance, entertain" unique place at the heart of downtown Houston.

Sambuca features savory new American food and modern cocktails that will tempt any palate and nourish the soul

The nightly live music will engage the guests in the energetic vibe of the restaurant, reminding them to enjoy the simple pleasures of life

909 Texas Avenue, Houston, TX 77002

Website

SOREN PEDERSEN TO ENHANCE LOCAL PRODUCTS

Chef Soren began his apprenticeship in the kitchen at age fourteen with over 30 years of professional cooking experience

After arriving in Houston, Texas in 1995 and spending years running the kitchen in private Clubs and restaurants around the US; he decided to open his very own catering and venue in 2013 and is able to stay true to himself and his philosophies

Chef Soren will create customized menus from the local farmers' markets and pick with in-season products selected at their peak of flavor

2314 Dunlavy St, Houston, TX 77006, Montrose (254) 855-1308

Website

POWDER KEG

POWDER KEG TO GRILL FRENCH CROQUE MONSIEUR

The Powder Keg has established a cute little corner at the Cannon West to serve amazing Croque monsieur and other delights to the Cannon business community

Kyle's team will be present at the French Festival to prepare crispy, buttery, and melty Croque monsieur for our guests!

They will also manage one of the French wine bars Be ready to cheer with your friends!

1300 Brittmoore Rd, Houston, TX 77043 (281) 691-6618

Website

FIORI

FIORI, CREATIVE ITALIAN CUISINE

When you go to Fiori, expect dishes to change seasonally and to reflect both classic and modern Italian fare Local chef Marcos Salazar creates fare like spaghetti alle vongole and polpo alla griglia

Fiori will boast a true carbonara dish, and is sourcing ingredients from hard-to-find vendors across the country

In addition, Fiori is more than a restaurant as there is a flower shop corner at the entrance. There will be orchids, though, hanging from the ceiling, along with an array of flowers and plants decorating the space

4315 Montrose Blvd, Houston, TX 77006 (832) 729-5544

Website

FIG & OLIVE

FIG & OLIVE'S MEDITERRANEAN TOUCH

At the heart of FIG & OLIVE’s cuisine is a philosophy that begins, first and foremost, with a passion and respect for ingredients

From paper-thin carpaccios, fruity blood orange infused olive oil, a supple burrata or an aged balsamic vinegar, we serve every dish without compromise

Fig & Olive's is inspired by the regional love of premium-quality olive oil free of heavy sauces & creams, just fresh flavors that are key to the Mediterranean Diet

5115 Westheimer Rd Suite C2500, Houston, TX 77056 (832) 632-6632

Website

ZUTRO

ZUTRO at LE MERIDIEN HOTEL

Located on the first floor of Le Meridien Houston Downtown. The simple yet inspired American cuisine, warm hospitality, and friendly and professional service team help create the quintessential dining experience

Tasty shareable plates, easy bites, refreshing salads, and classic entrees, Zutro offers all you need to spend a nice evening with the best view in Houston from the "Z on 23 Rooftop"!

1121 Walker St, Houston, TX 77002 (346) 330-3446

Website

FRENCH CORNER

The French Corner is an authentic French crepes food truck from the Woodlands and Conroe area Chef Rachida Le Moal will prepare mini savory and sweet crepes for you!

If you're planning a private or corporate party, do not hesitate to visit her page to organize your next event.

Website

MEET WITH A FRENCH CHEF & A "KNIGHT" MEET WITH A FRENCH CHEF & A "KNIGHT"

AT THE FRENCH FESTIVAL AT THE FRENCH FESTIVAL

Jacques Fox

Chef and owner at Artisans Restaurant

Knighted as Chevalier of the Agricole National Order of Merit from the French Republic

A 28 seat open kitchen concept and other Intimate seating. Relax and get immerge in one of the most extraordinary gastronomique experiences in Houston.

Nowhere else will you find a front row seat to an orchestra of detail and passion. Challenge your gustatory abilities in a mesmerizing theater of eclectic French Cuisine.

Artisans Restaurant offers innovative French cuisine of seafood and steaks, focusing on creative dishes that use market-fresh gastronomic products and original combinations of spices and seasonings.

The culinary team delivers unparalleled French cuisine championing the philosophy that “dining is a passionate art form.”

The restaurant offers 4 private dining rooms designed to create memorable experiences for groups of all sizes.

Chef Fox organizes unique VIP wine dinners throughout the year with amazing French, European, and local vineyards. At Artisans, come and enjoy during the year multiple wine dinners with Winery Oenologists and tasting instruction on the wineries wine secrets.

Jacques Fox was officially knighted as a chevalier of the Agricole National Order of Merit from the French Republic on July 1, 2021 at the residence of the consul general of France. Chef Fox received a standing ovation from his family, friends, and the frenchamerican community for the highest official recognition of his entire career.

The Order of Agricultural Merit, at one point the second highest in importance in the French’s order of precedence, is given by the French to reward people that have made exceptional services in agriculture, which is where the culinary field lands on.

Just to be nominated for the honor is a unique process. It must be done by an officer or a commander, which are both ranked higher than a knight. After that, the French consul does a background check, followed by the French Ambassador in Washington, and then the nominee is reviewed by the French minister of agriculture, before a group of commanders vote on it, and then the minister of agriculture approves it, Fox said.

Read the full article about Jacques Fox's "accolade of career".

GOURMET PRODUCTS

FRENCH FESTIVAL 2021

SPEC'S CHEESE

Spec's midtown location carries a large variety of French cheeses and our favorite cheese buyer made a selection of five authentic French cheeses for the French Festival.

Cheese lovers or cheese-tasting newbies will be delighted by the quality of their products!

Spec's is your one-stop shop for all things wine, liquor & beer! We proudly serve the Houston

Spec's team will be also happy to answer any of your questions about the selection

2410 Smith St, Houston, TX 77006 (713) 526-8787

Visit website

DR DELICACY

Diane Roederer, CEO of Dr Delicacy is known as the "French Truffle Lady". She enjoys seeking out the best products to create an empire of delicacies

Dr Delicacy is a wonderful gourmet online store offering caviar, fresh truffles, foie gras, rare mushrooms, lobster, duck, authentic olive oils and more.

4120 Directors Row A, Houston, TX 77092 (713) 303-3503

Visit website

ASTARTE

Astarte brings to the US the most authentic, flavorful, organic, extra virgin olive oil one can find from our native lands in Crete. Olive oil is an inherited treasure of the Cretan culture, where only the best of olive trees have grown for thousands of years since the Minoan Civilization.

Astarte Organic is a unique, health-benefiting product, originating from a limited number of olives on a special terroir with a fully organic harvesting process

Enjoy this healthy tasting at the French Festival!

Visit website

MALONGO

Malongo started out in Nice, France and has been roasting coffee since 1934

The company now ranks number one on the organic and fair trade coffee markets Malongo offers quality coffees from the noblest coffee regions, grown using traditional farming methods on small family plantations.

Malongo is the leading actor for fair trade coffees and bio-coffees since 1992

Malongo is a committed, active and family based SME

Visit website

MADRANGE FRENCH HAM

Madrange Jambon de Paris is known to all of France for their superior hams, and their dominance of this market (just ask your French friends!)

Their gourmet ham is flavorful, without any "processed" taste. The exceptional quality and character of these Authentic French Hams are the result of the time-honored French culinary art perfected through three generations of the Madrangeas family

These premium-quality hams are slowly oven-roasted for some 12 hours in their own natural juices, with the family's secret blend of herbs and spices.

Two French brands proudly imported by Paris Gourmet Established in 1983, Paris Gourmet is the New York tristate area’s leading specialty food service importer and distributor We source the finest products from around the world and make them available across the country through a network of independent distributors

ENTREPRENEURHIGHLIGHT

Euro-mid, our festival's loyal partner, is also a major importer and distributor of the food industry in Houston serving top restaurants with everything from olive oil to charcuterie to napkins. Who is this discreet entrepreneur behind this successful business?

As the owner of Euro-Mid with his brother, Elie Massoud supports the FACC Texas every year for its annual festival It is important for us to highlight Euro-Mid to thank Elie It has always been difficult for us to write an article on his business because Elie keeps a low profile The business grows organically and they sell by word of mouth and the high quality of their products

"We tell customers we're the Robin Hood of the industry because every other competitor of ours has salesmen I tell customers when a salesman walks through the door, you're paying for that salesman You're paying for his cell phone, for his car. Here, you just pick up the phone and call and place an order", Elie's said to the Chron.com journal.

You will find his history shared with us some time ago

ELIE MASSOUD

Elie was born and raised in Lebanon, but the growing dangers of the Civil War, he encouraged his parents to send him to France where he settled in Guebwiller, Alsace He arrived at the Paris train station, lost in the chaos of such a large foreign city and confused about his next step.

He went to a café overwhelmed by his unknown future and a sympathetic waiter inquired about his obvious distress In response to Elie’s plight, the waiter suggested that Elie head towards Guebwiller, the town where he was from

He assured him that his people would help With no better suggestion, Elie bought the ticket and it was this moment that set his life on a lovely path

In Guebwiller, he was greeted with warmth and hospitality This French village celebrated life by maintaining and enjoying the products of their beautiful landscape.

He found a place to live and enrolled in the local school. He found he was not interested in indoor scholarly pursuits, but the long bicycle rides through the country, mushroom hunts, and the local vendange were enticing

He bought and sold items at the local market and honed his salesmanship skills while learning about great French foods

He was accepted as a volunteer to train as a cook at a renowned local restaurant Although it was customary for the volunteer to pay for this educational opportunity, the owners felt inclined to instead pay the young man as he put his whole heart and excessive energy into this work

He came to Houston in the early eighties to join his brother Albert. Elie and his brother took over a mom and pop grocery market and deli in the River Oaks area called Kojaks. From there, his reputation for finding and bringing in the very best ingredients from Europe and the Mediterranean helped him expand from serving food to serving the thriving multi-cultured Houston restaurant scene Today, as a top distributor and importer, he has never forgotten that it was France that started him on this amazing journey

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French Recipes

Culinary tourRecipies

Bretagne Buckwheat Crepes

FrenchCuisineisrenowned worldwideandisaflavorful amalgamationoftradition,history, cultureandcookingtechniques. DiscovertheFACCpicksofmost popularspecialitiesandtheirrecipes byregions.

Bourgogne Franche-Comte

Normandie Normandy-Style Mussels

Pays De-La-Loire Brioche

Vendeenne

Burgundy Poached Egg in Red Wine Sauce on Toast (Oeuf en Meurette)

INGREDIENTS

For the Sauce Meurette:

4 tbsp (60g) unsalted butter,divided

½ cup (115g) pancetta, sliced in 1/3-inch (0 83cm) thick sticks (or bacon)

80g pearl onions, peeled and kept whole

2 cups (about 200g) mushrooms (cremini, shiitake, button or oyster), scrubbed and kept whole

1 garlic clove, peeled and finelly chopped

3 sprigs of dried thryme

2 cups + 1 tbsp (about 500ml) red wine

1/3 cup + 1 tbsp (about 100ml) beef stock

½ tsp salt // ½ tsp fresh ground black pepper

HOW TO COOK

Hauts-De France Endive & Ham Gratin

Ile-De France Mashed Potato Casserole

Centre Val-De-Loire Apple Tarte Tatin

Nouvelle Aquitaine Basque Chicken

Grand-Est French Spice Bread

Bourgogne Franche-Comte Beef Bourguignon

Auvergne Rhone-Alpes Potato Gratin Dauphinois

Occitanie Squid & Tomato pie/ Tielle

Provence Alpes-Coted'Azur Ratatouille

Corse Cheese & Mint Omelette

For the eggs:

4 large eggs, fresh

¼ cup (60ml) white vinegar

For the toasts:

4 large slices of country-style bread

1 garlic clove, peeled

4 tbsp (60g) unsalted butter, at room temperature

Fresh flat parsley leaves, for garnish

Melt 3 tbsp (45g) of butter in a large frying pan over medium heat Add the pancetta sticks and cook until crispy and golden (7-10 minutes) Add the pearl onions and cook for 5 minutes until they are slightly caramelized. Add the mushrooms, garlic and thyme and cook until the mushrooms are fork-tender

In a small saucepan, bring the red wine to a simmer and reduce by a third Add the beef stock and reduce by a third again Stir in 1 tbsp (15g) of butter and finally stir in the onions, mushrooms and pancetta. Adjust seasoning if needed (salt, pepper).

Break each egg into individual ramekins Bring a medium pot of water (at least 5cm deep of water) to a gentle simmer with the vinegar With a wooden spoon, stir the water to create a gentle whirlpool in the center (for the egg whites to wrap around the yolk)

Immediately and carefully drop an egg in the center of the ‘whirlpool’. Cook for 3 to 4 minutes, until the white looks set Carefully lift the egg with a slotted spoon and transfer it onto a kitchen cloth and paper towel Repeat with the other eggs

Brush the garlic clove on each side of the bread slices and then spread ½ tbsp (7 5g) of butter on each side too. Toast each slice on a large frying pan for about 3-4 minutes until crisp and golden

For serving, place a piece of toast on a plate Cover with ¼ of the Meurette sauce and top with a poached egg Season to taste, and garnish with fresh parsley Enjoy immediately

Bretagne

FRENCH BUCKWHEAT CREPES

Normandie NORMANDY-STYLE MUSSELS

SQUID & TOMATO PIE TIELLE SETOISE

Serves: 9-10 cr I Prep time: 10 mins I Cook time: 10 mins I Add. time: 1h

INGREDIENTS

½ cup + 2 tablespoons (75 g) buckwheat flour

⅓ cup (40 g) all-purpose flour

2 large eggs

1 ½ cups (350 ml) 2% reducedfat milk

1 4 oz (40 g) salted butter

HOW TO COOK

To make the batter, in a large bowl, place the two kinds of flour, mix them and make a well in the center Use an egg separator and separate egg whites and yolks

Add the yolks into the flour mixture and mix with a hand whisk, gradually pouring cold milk Melt butter in a pan until lightly golden, add it into the batter, and continue whisking Use an electric mixer and beat egg whites until they are stiff. Gently add beaten whites into the batter, being careful that they do not collapse Cover the bowl with a tea towel, and leave the batter to rest for 1 hour

To cook galettes, heat an iron cast or a carbon steel skillet over medium-high Grease it with a small amount of oil Mix the batter well, then pour it and swirl the pan to get a thin, even layer Cook the galette for about 2 minutes; flip it and cook for another minute Continue with the remaining batter

Now you can add the filling you like! Spinach, mushrooms, goat cheese, ricotta, Swiss cheese, pecas tuna ham, eggs and more.

Serves: 4 I Prep time: 10 mins I Cook time: 10 mins

INGREDIENTS

1 tbsp rapeseed oil

4 large banana shallots, finely chopped

3 thyme sprigs

200ml dry apple cider

75g smoked back bacon

1kg rope-grown mussels, scrubbed, beards removed 200ml double cream

HOW TO COOK

Heat rapeseed oil in a saucepan over medium heat, add bacon, shallot, thyme and cook until tender (5-6 minutes).

Add cider, bring to the simmer, add mussels, increase heat to high, cover and cook, shaking pan occasionally, until mussels open (2-3 minutes)

Season to taste, add cream, stir until mussels are well coated, and serve hot with crusty sourdough bread – or frites

Serves: 8 I Prep time: 30 min I Cook time: 30 mins

INGREDIENTS

400 g of flour

2 tablespoon of olive oil

1 bag of baking powder

400 g of tomato

400 g of squid

2 onions

2 garlic cloves

1 egg

salt (according to taste) pepper (according to taste)

HOW TO COOK

In a bowl, put 3 tablespoons of warm water and pour in the yeast Pour the flour into a salad bowl with a pinch of salt and olive oil, then add the yeast. Work by hand by adding a little water to obtain a smooth and homogeneous ball Let stand 1 hour

Bake, peel and seed the tomatoes. Crush the flesh. Peel and slice onions and garlic. Make them come back with a little olive oil in a saucepan Add the tomatoes and 1 sprig of rosemary Salt, pepper and mix Clean the squid, cut the tentacles into pieces and whites into slices. Add the squid in the sauce and simmer for 1 hour over low heat Let cool

Take two-thirds of the dough and spread it to garnish a pre-oiled mold. Fill with squid sauce. Spread the rest of the dough to form a lid and lay it on the preparation, making sure to weld the edges

Brush the tielle with 1 egg yolk beaten Slip into the previously heated oven at 210 ° C (thermostat 7), and cook 1/2 hour

Serve without delay

POTATO CASSEROLE HACHIS PARMENTIER

Haut-De-France

ENDIVES & HAM GRATIN ENDIVES AU JAMBON

Nouvelle-Aquitaine

BASQUE CHICKEN POULET BASQUAIS

Serves: 6 I Prep time: 20 mins I Cook time: 40 mins

INGREDIENTS

2 1/2 lbs (1 5kg) potatoes, to be mashed (Yukon Gold)

1 and a 1/4 cup (300ml) heated milk

1 pinch of nutmeg

4 tablespoons butter

About 2 cups (500g) of beef (leftover pot roast/beef stew) or ground beef

1 large onion

1-2 tablespoons butter

1 garlic clove

Parsley, thyme

2 oz (50g) grated cheese

Salt, pepper

HOW TO COOK

The mashed potatoes:

Peel and cut the potatoes and cook in a pot of salted water for about 20 minutes (prick with a fork to check for tenderness) Mash the potatoes while adding the hot milk until you have a purée that's neither too thin nor too thick Add the butter and nutmeg

Prepare the meat:

Grind the meat, onion and crushed garlic.

Sauté the onion with a little butter in a skillet. Add the garlic, ground meat, salt, pepper, chopped parsley and herbs

Preheat oven to 400°F (200°C)

Butter the baking dish and spread a layer of mashed potatoes at the bottom of the dish. Add the meat mixture over the potatoes, and then spread the rest of the potates over the meat

Sprinkle the grated cheese over the potatoes and then add a few dollops of butter over the cheese

Bake in the oven at 400°F (200°C) for 30 to 35 minutes until the top is golden brown

Serves: 4 I Prep time: 10 mins I Cook time: 1h

INGREDIENTS

4 large endives (175g-200g each)

1/2 tsp salt

4 slices of Parisian Ham

For the Mornay sauce:

¼ cup (62g) unsalted butter

1/2 cup (62g) all-purpose flour

2 cups (500ml) 2% milk

½ tsp salt - ½ tsp black pepper

¼ tsp nutmeg

1/2 cup (50g) hard mountain

cheese, grated (Emmental or Gruyere)

HOW TO COOK

Pre-heat your oven to 395°F (200°C) with a rack in the middle.

Bring a large pot of water to a

boil Add the endives and salt, and simmer for 45 minutes Take the endives out and transfer into a colander to drain and cool Once the endives are cool down, squeeze them gently (leaf side down) over the sink to drain all the excess water.

Make the Mornay Sauce

Melt the butter in a medium saucepan over medium heat Sprinkle with the flour and cook for 1 minute stirring constantly with a wooden spoon, until a thick paste form that leaves the edges of the pan clean. Switch to a whisk, and add the milk slowly, stirring constantly Bring to a slow boil, and keep stirring until the sauce thickens Remove from the heat and stir in the grated cheese, black pepper and nutmeg. Adjust seasoning if needed (salt) and set aside

Wrap each endive in a slice of

ham and place them in a baking dish, side by side, nice and tight Cover with the Mornay Sauce and sprinkle with black pepper. Bake for 15 minutes, and finish with 2-3 minutes under the broiler Let cool for 10-15 minutes before serving

Serves: 6 to 8 I Prep time: 20 mins I Cook time: 40 mins

INGREDIENTS

4 chicken thighs skin removed 1½ tbsp olive oil

1 brown onion sliced

1 red bell pepper/capsicum cut into strips

1 green bell pepper/capsicum cut into strips

2 cloves garlic crushed ½ tsp smoked paprika

400 g tin/can chopped tomatoes 250ml (1c) stock/water

1 bay leaf

sea salt

cracked black pepper parsley finely chopped, for serving, optional

HOW TO COOK

Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F

Season the chicken thighs with salt and pepper then fry in 1 tbsp olive oil over medium-high heat until browned all over Remove to a plate, cover with foil and cook the sliced onion with the other ½ tbsp oil for 5 minutes, adding a splash of water if they start to burn.

Add the red and green peppers/capsicum and fry for 3 minutes, then add the garlic and cook for a minute before stirring in the smoked paprika

Tip in the tomatoes, stock, bay leaf and seasoning and bring to a simmer

Return the chicken thighs to the pan and place the lid on it Place in the oven and bake for 40 minutes, until the chicken is cooked all the way through. Sprinkle chopped parsley over, if using, and serve

Auvergne Rhone-Alpes

Serves: 8 I Prep time: 15 mins I Cook time: 1h30 mins

INGREDIENTS

1 1/2 cups cream , full fat

2 garlic cloves , minced

30g / 2 tbsp unsalted butter, melted

1 25 kg / 2 5 lb starchy potatoes, Russet

1 tsp salt

1/4 tsp pepper

2 1/2 cups gruyere cheese (or mozzarella), freshly grated yourself

2 tsp thyme leaves , fresh (optional)

HOW TO COOK

Cream Mixture: Place butter, cream and garlic in a jug. Mix until combined

Preheat oven to 180°C/350°F

Slice potatoes: Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer!

Layer 1: Spread 1/3 of the potatoes in a baking dish (Note 3), then pour over 1/3 of the Cream Mixture, scatter with 1/3 of the salt, pepper and thyme. Sprinkle with 3/4 cups cheese.

Layers 2 & 3: Repeat for the 2nd and third layer, but do not finish with cheese on the top layer (will add later).

Cover & bake: Cover with lid or foil, and bake for 1 hr 15 min or until the potatoes in the middle are soft (use knife to test)

Top with cheese, bake again: Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubbly Stand 5 minutes before serving

Serves: 2 I Prep time: 10 I Cook time: 5 mins

INGREDIENTS

6 eggs

40g brocciu cheese (you could also use ricotta)

10 mint leaves

Salt and pepper

Extra virgin olive oil

HOW TO COOK

Beat the eggs, season with salt and pepper, and heat some olive oil in a large frying pan.

When the oil is hot, add the eggs As the eggs cook, keep replacing the cooked edges with uncooked egg.

When there is very little liquid left on the top, add the cheese and the mint, cover the pan with a plate that’s of greater diameter than the pan and quickly turn so that the omelette is transferred to the plate.

Slide the omelette back into the pan, uncooked side down, and heat for another 30 seconds or so. Then slide the omelette onto your serving plate. The underside should be light and just cooked.

Enjoy with crusty white bread and butter

Serves: 6 to 8 I Prep time: 45 mins I Cook time: 35 mins I Add. time: 30 mins

INGREDIENTS

2 eggplants

6 roma tomatoes

2 yellow squashes

2 zucchinis

2 tablespoons olive oil

1 onion, diced

4 cloves garlic, minced

1 red bell pepper, diced

1 yellow bell pepper, diced salt & pepper to taste

28 oz can of crushed tomatoes

2 tbsp chopped fresh basil, from 8-10 leaves

2 tbsp chopped fresh basil, from 8-10 leaves

1 tbsp garlic, minced

2 tbsp Chopped fresh parsley

2 teaspoons fresh thyme salt, to taste pepper, to taste

4 tablespoons olive oil

HOW TO COOK

Preheat the oven for 375˚F

(190˚C) Slice the eggplant, tomatoes, squash, and zucchini into ¹⁄₁₆-inch (1mm) rounds, then set aside in a oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft (10 minutes). Season with salt and pepper, then add the crushed tomatoes Stir until the ingredients are fully incorporated Remove from heat, then add the basil.

Make the sauce: Heat the olive oil

Arrange the sliced veggies in

alternating patterns, on top of the sauce from the outer edge to the middle of the pan Season with salt and pepper

Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil Spoon the herb seasoning over the veggies Cover the pan with foil and bake for 40 min Uncover and bake for another 20 min. Enjoy!

Pays De-La-Loire BRIOCHE GACHE VENDEENNE

Centre Val-De-Loire

FRENCH SPICE BREAD PAIN D'EPICES

Serves: 12 I Prep time: 30 mins I

Cook time: 25 mins Add time: 9h

INGREDIENTS DOUGH

4½ cups Flour

½ cup Milk

2 tbsps Creme fraiche or sour

cream

2 Pcs eggs

1 tsp Salt

1 cup Sugar

½ cup Butter

1½ tsps Dry active yeast

1 tbsp Vanilla

1 tbsp Orange liquor

EGG WASH

1 Egg yolk

1 tsp Water

HOW TO COOK

Make sure every ingredients are at room temperature

Warm the milk slightly and pour it over the yeast Add one tsp of sugar. Stir and let it activate for 10 min.

In a mixer, place the flour, cream, salt, eggs and yeast mixture, mix until barely combined

Add the sugar and butter (little by little) and mix until fully combined. The dough shouldn't be stuck to the sides.

Add the vanilla and orange, mix for another 2-3 minutes

Take the dough out of the mixer and finish kneading it by hand for 5 minutes.

Place it into a bowl and wrap it up with plastic Let it rest for 5 hours

Place the dough on your bench and divide into 3 equal pieces

Shape them into "batards", oblong shape and let it rest on your lined up baking tray for another 2 hours Covered

Brush the egg wash over the Gâche and bake them at 350℉ for 25 min or until golden brown

Let them cool down and the cut a slice.

Serves: 6 I Prep time: 15 mins I Cook time: 1h15 mins

INGREDIENTS

1 sheet puff pastry, thawed

1.5 kg apple, preferably Honeycrisp or Granny Smith

3 tablespoons water

½ cup sugar

3 tablespoons unsalted butter

Vanilla ice cream, for serving

HOW TO COOK

Using a 9-inch (23 cm) flat-sided

cake pan as a template, cut a circle out from the puff pastry Using a fork, poke holes all over Set aside

Peel and quarter the apples,

using a spoon or melon baller to remove the cores.

Preheat oven to 375°F (190°C)

In a large saucepan over medium

heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown Add the apples, stirring until they are coated in a thick layer of caramel

Cook for about 15-20 min,

turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.

Arrange the apple slices in

concentric circles in the cake pan

Press the apples tightly against each other, then pour the remaining caramel over the top

Lay the circle of puff pastry on

top. Tuck the puff pastry down the sides of the pan.

Bake for 45-50 min, until the

Serves: 1 cake I Prep time: 5 mins I Cook time: 45 mins

INGREDIENTS

1 1/2 cups rye flour

1 tsp ground ginger

1/2 tsp ground cloves

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 tsp baking soda

1 tsp baking powder

2/3 cup honey

1/4 cup milk

3 tbsp sugar

1 egg

1/2 cup butter softened

1 pinch salt

HOW TO COOK

Start by preheating your oven to 150˚C (300˚F), then line a loaf pan with baking paper or grease with butter

Pop your rye flour into a large mixing bowl along with the ground ginger, cloves, cinnamon and nutmeg, baking soda and baking powder Pour in the honey, give it a quick stir with a spoon, then blend using a handheld beater or stand mixer with paddle attachment on low speed.

Gradually stir in the following ingredients, one at a time: milk, sugar, egg, softened butter and salt.

Once the mixture is well combined, pour it out into a loaf pan Don't forget to smooth out the top with the back of a spoon

Bake for 45 mins or until a skewer poked into the middle comes out clean, then bask in the aromatic deliciousness of a slice of your freshly cooked pain d'epices!

Slice and serve with vanilla ice

pastry is golden brown and firm Cool for about 1 hour, then invert onto a plate cream.

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