Export delicatessen

Thanks to 25 years exporting French Gourmet Food worldwide, I have now a huge network or importers/distributoirs wolrdwide.


Export organic seasonings in Europe

By denan,

Export organic seasonings

300 delicatessens, cheese-makers, caterers and delicatessen finally have access to the best of French-style organic cuisine thanks to this superb and original range of aromatized salts and flowers of salt from the Ile de Ré.

In terms of salt competition is tough and often low cost

It is really very difficult to differentiate with an ingredient as common as salt. Was it sea salt, from the island of Ré. The bet has been taken to value it by the organic certification of a wide range of blends, the “Herbal Salts” and the UMAMI mixes.

The Organic flavored salts from the Ile de Ré are exported in the Finnish retail trade

By denan,
Exporter la Bio françise

To export a very exclusive product of soil in the biological networks

As everyone knows, salt is classified as a mineral product Vs an agriculture one, a,d that’s why it can receive an organic certification (*). And yet …

After audits, this salt from the Ile de Ré has been declared in accordance with Nature et Progrès specifications; then enriched with organic dried herbs, spices and citrus fruit has been awarded the Ecocert Bio certification!

(*) It will be able from 2021 following a recent evolution of the legislation

How an exclusive niche product becomes mainstream in supermarkets

Thanks to an innovative concept called “Herbal Salt”; or how to export salt by recommending to reduce its consumption!

Indeed, the basic export line is “Organic Herbal Salts – Less Salt & More Taste for Your Food”; which gives in developing “Our herbal solutions will help you decrease your salt intake while increasing the flavor of your food”.

This shift in positioning, from the terroir to nutrition and organic, allows us to reach a whole new field of consumers.

Speciality foods from the French terroir are difficult to export because it is expensive and very typical. Only a fringe of savvy consumers and fine gourmets is able to appreciate it. Those who are adapted to a healthy diet.

Once again, it is a French terroir specialty that finds itself exported “in its Bio version”. Indeed, this one is addressed to consumers privileging Quality Distinctive to quantity or price. One more proof that our terroirs have every interest to develop in this market segment that knows how to recognize its attributes of excellence.

A local partnership to access GMS
It is to the brand of the local distributor that the range is referenced by a brand with 900 PDV very invested in the Bio.

Foie gras terrine and pâtés with Pineau wine in Scandinavian restaurants

By denan,

French Terroirs acclaimed by  the Scandinavian food service trade

Pâtés and terrine of foie gras find their way to the Danish tables thanks to short recipes combining little processed ingredients with natural flavors and secured origin.

Conventional or organic, we find its values in the French agro-food industry

Indeed, this is what gourmets around the world are looking for,  healthy pleasures.

Soft flavored mustards Perigord in fine Italian grocery

By MatthieuBrunet,

It was during the last CIBUS (05-08/05/2014) held within the golden triangle of the Italian gastronomy, Parma, that was launched on the Italian market this fine range of flavored-mustardy sauces. Integrating the main catalog of this importer-distributor highly specialized in French and … English (!) deli, the SME knows she just hits at the heart of its target, 2500 potential customers spread over throughout Italy.

The goat cheese / sun dried tomato spread in Canada

By MatthieuBrunet,

The Fromageries Hamel in Montreal adopts the delicious dried tomatoes and goat cheese spread developed and produced in Languedoc (southern France). Beyond the commercial success, it is vital for the real French-style Delicatessen to exported its specialities to upgrade the markets and compromise the so called fine products which invade shelves in France and in the world.

Scandinavia love french terrines

By MatthieuBrunet,

The Danish specialist of French cheeses decided to market french terrines (pâtés and rillettes). The distribution will be made through cheese stores, restaurants and caterer all over the most prosperous region of Denmark.

A caterer of Stockholm and his 7 restaurants adopts the semi-cooked French Duck foie gras

By MatthieuBrunet,

Stockholm is one of the world capitals of the Scandinavian gastronomy. It counts six Michelin starred restaurants and numerous classic establishments which attract the gourmets and the gastronomic critics of the whole world. Thanks to a ancient and solid partnership with local importer, it is the best of the French foie gras which is going to treat them.
Picture : Top class restaurant Operakällaren in Stockholm