WHAT'S NEW?
July 2011
Introduction of new products:
Lavender, chestnut tree, acacia, and all-flower honeys, and forest honey with truffle from the Manoir des Abeilles
Morels, ceps, fairy ring mushrooms, black trumpets, and mixed forest mushrooms from Bontout
June 2011
Introduction of new products:
Savory crackers in four flavors (Nyons olive, tomato with Espelette pepper, pesto, and goat cheese) from the Biscuiterie de Provence
Four gluten-free almond cakes (almond, lemon, chocolate, and chestnut), from the Biscuiterie de Provence
An almond biscuits (craquantes de Vinsobres), and navettes, an orange-flower-water-flavored biscuit, also from the Biscuiterie de Provence
Four beans from Cavac: mogettes de Vendée, haricots lingots, petits cocos, and flageolets verts
Crozets, a buckwheat pasta from Savoy
Moulin St. Michel olive oil in a "gourde"
Rougié duck and pork pâté with orange
Panzani torti pasta
March 2011
Introduction of new products:
Red rice from Camargue
Black rice from Camargue
Brown rice from Camargue
Parboiled rice from Camargue
Villeneuve honey bonbons
Bénédicta mayonnaise
January 2011
Introduction of new products:
Connétable sardines in extra virgin olive oil, sardine fillets with extra virgin olive oil, sardine fillets with olive oil and lemon, sardine fillets with mustard sauce à l'ancienne, and tuna
Francine crêpe sarrasin mix, pâte à choux mix, blini mix, and waffle mix
Villeneuve gingerbread (pain d'épice) and nonettes
Panzani spaghetti and tagliatelle
Lu Granola cookies
Serpolet (wild thyme)
Provençal thyme
Rouille spices
September 2010
Introduction of new products:
Vinaigre de vin jaune (yellow wine vinegar) and Jurabalsam ("balsamic" yellow wine vinegar)
Choucroute (French sauerkraut)
Vanilla beans from Tahiti and Madagascar
Natural extract of mandarin
Le Cabanon harissa
Amandiers (honey almond cakes)
Almond paste
La Mère Poulard palets, collector's tin
La Mère Poulard grandes galettes, collector's tin
Lu Cracottes
Curly peanut-flavored snack
Napolitain cookies
May 2010
Introduction of new products:
La Mère Poulard galettes au beurre sale, in box and collector's tin
La Mère Poulard milk jam
Pommery honey mustard
Poulain Grand Arôme
Petit Brun cookies
Alsa vanilla flan
April 2010
Introduction of new products:
Teisseire cherry and grapefruit syrups
Pommery Lion's mustard
Bonne Maman mirabelle jam
February 2010
Introduction of new products:
Truffle salt
Provence Epice dried lavender and dried verbena
October 2009
Introduction of new products:
Bénédicta sauces: Béarnaise, aoili, Burgundy, and pepper
Anis de Flavigny violet, rose, and orange flower flavors
Lutti Magnificat and Arlequin
Brossard Savanes
Rougié duck foie gras with port wine and duck foie gras with port wine and truffles
Rougié duck liver mousse and duck liver mousse with truffles
Pommery mustard from Meaux in 250g jar
June 2009
Introduction of new products:
Hénaff pâté, pork rillettes, countryside pâté, and liver pâté
Pommery royal mustard with cognac
Pommery gingerbread mustard
August 2008
Introduction of new products:
Smoked herring fillets
March 2008
Introduction of new products:
Alsa baking powder
February 2008
Introduction of new products:
Savora condiment
Amora mayonnaise
Francine crêpe mix
Petit ourson chocolate-marshmallow candies
Pacific pastis without alcohol
Banania chocolate breakfast mix
Malabar chewing gum, barbe à papa (cotton candy) and mint flavors
November 2007
Introduction of new products:
Rougié duck fat
Vichy St Yorre water
September 2007
Introduction of new products:
Fine grey sea salt from Guérande
Rougié goose rillettes
August 2007
French Feast in the News
Blogger Pollyvousfrancais sings the praises of Mikado cookie sticks, and has some nice things to say about French Feast too, in her entertaining journal about life on the Left Bank: http://pollyvousfrancais.blogspot.com/2007_07_01_archive.html (scroll down post for July 27).
July 2007
It's back!:
Amora mustard
Introduction of new products:
Ricoré
November 2006
Introduction of new products:
Elevages Périgord duck rillettes and Périgord pâté
Epices Rabelais
Cartes des Saveurs herbes de Provence, rouille spice mix, gingerbread spice mix, mixed peppercorns, and exotic peppercorns
Ardèche Marrons whole roasted chestnuts
September 2006
Introduction of new products:
Bonne Maman chestnut jam
La Pie Qui Chante Stoptou licorice
La Pie Qui Chante Michoko
August 2006
Introduction of new products:
Rougié countryside pâté
Rougié Périgord terrine
July 2006
Introduction of new products:
Melfor Alsatian vinegar
Teisseire orange syrup
Elevages Périgord cassoulet
Pierrot Gourmand lollipops
May 2006
Introduction of new products:
Lu Palmito
January 2006
Introduction of new products:
Rougié duck confit, 2 legs (available again)
June 2005
Introduction of new products:
Braquier dragées Avola Princesse, sachet and kilo box
May 16, 2005
Introduction of new products:
AOC olive oils from Nyons and la Vallée des Baux, Nyons olives AOC; black tapenade and anchoiade made with Nyons olives AOC
May 1, 2005
French Feast in the News:
French Feast is cited as a source of goose fat in a New York Times article by Christine Muhlke, "The Dish: Bright Young Things."
April 6, 2005
French Feast in the News:
Florence Fabricant points to French Feast as a good on-line source for French foods in her New York Times article "Buying Like a Chef Is a Click Away."
March 2005
Introduction of new products:
Chabert & Guillot white nougat bar, 30g
Voisin milk chocolate bar with candied lemon peel
November 2004
Introduction of new products:
Carte Noire coffee
July 7, 2004
Introduction of new products:
St. Michel galettes, Pépito
June 7, 2004
Introduction of new products:
Badoit water, 33cl
Hollywood · Chewing gum, chlorophyll, 11-stick pack
February 2004
French Feast in the News:
Lynne Rossetto Kasper in her newsletter for The Splendid Table, Minnesota Public Radio's food program, calls French Feast "a treasure trove of goodies for your larder."
February 1, 2004
Introduction of new products:
Gini, Teisseire lime syrup
August 31, 2003
Introduction of new products:
Brandade and green tapenade
August 4, 2003
Introduction of new products:
Black winter truffles, Malabar chewing gum
June 10, 2003
Introduction of new products:
Haricots cocos; Teisseire anis, orgeat, lemon, mint, and blackcurrant syrups
April 17, 2003
Introduction of new products:
Espelette pepper, Lu Paille d'Or
February 19, 2003
Introduction of new products:
Green peppercorns in brine, lavender honey drops, Suchard Rocher lait, Suchard Rocher noir
December 27, 2002
Introduction of new products:
Crème de calissons
December 2002
French Feast in the News:
Diversion magazine: Kathy Biehl cites Jonathan Swift--"This wine should be eaten, it is too good to be drunk"--in her Food News column as she profiles a variety of food products made with wine and mentions French Feast as a source of Martin Pouret's authentic Orléans vinegars.
Organic Style: Liza Schoenfein cites French Feast as a source of the cooked chestnuts called for in her recipe for chestnut and apple stuffing.
November 15, 2002
Introduction of new products:
Dried mushrooms: ceps, chanterelles, mixed forest, morels
November 3, 2002
Introduction of new products:
Duck confit (6/8 legs), smoked cod liver, orange flower and rose waters
July 27, 2002
Introduction of new products:
Teisseire syrups: grenadine, peach, strawberry, raspberry
April 24, 2002
Introduction of new products:
Pommery green peppercorn and fireman's mustards
February 5, 2002
Introduction of new products:
Dragées, suc des Vosges, white chocolate bar
December 29, 2001
Introduction of new products:
Chestnut honeys; candied orange peel in chocolate; chocolate bars; pure cocoa powder; Carambar; Zanoid
December 2001
French Feast in the News:
New York Times item "And for the Dessert on Christmas Day, the Box, Please" features description and photo of French Feast's 13 Desserts of Christmas in "Food Stuff" column by Florence Fabricant (December 19).
Hartford Courant item by Linda Giuca discusses 13 Desserts of Christmas and chestnut products from French Feast (December 11).
Morning Call (Allentown, PA) mentions French Feast as source of chestnut products in article about chestnuts in America by Diane Stoneback (December 19).
Mary Engelbreit's Home Companion cites French Feast as source for the candied chestnuts used in Nicki Dwyer's recipe for a della robbia ring (December).
November 2001
French Feast in the News:
Saveur magazine cites French Feast as a source of the whole roasted chestnuts used in a recipe for Monte Bianco, a Tuscan version of Mont Blanc, by Thomas McNamee.
October 28, 2001
Introduction of new products:
Chanterelles, couscous, olive oil, and fruits in liquor
October 18, 2001
Introduction of new products:
Green Picholine Olives, Black Picholine Olives, Lucques Olives, Cornichons, Choco BN, Zan, Batna, Antésite, Alcohol-free Pastis, Coffee. Additional sizes of verjuice, pastilles de Vichy, and anis de Flavigny
September 2001
French Feast in the news:
"Food News," by Kathy Biehl, in Diversion magazine features French Feast chestnut products, coussins, honey, galettes, and Pommery mustard.
August 15, 2001
Introduction of new products:
Banyuls vinegar
July 17, 2001
French Feast in the News:
French Feast makes the front page of the food section in "Good to go: Great summer dishes you can pack and take to the park," by Rosemary Black, Daily News
June 13, 2001
French Feast in the News:
French Feast featured in "Food Wednesday," by E. Clarke Reilly in New York Newsday.
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