FOOD SHOW: 4th ANNUAL NOUVELLES SAVEURS DE FRANCE (French Food Connection), September 29, 2009

The Time and Date: Tuesday, September 29, 2009  11AM to 12:30 PM

The Event: 4^th annual Nouvelles Saveurs de France – French Food Connection

The Venue: The Loft@Andrew Richard Designs, Adelaide Street East

The Target Audience: food importers and media.

The Availability/Catalogue: 17 companies from France are seeking Ontario representation (or already have it but want to broaden their publicity), with the help of the French Trade Commission (Ubifrance).

The Quote/Background: the show went to Vancouver on October 1.

The Wines: Only one winery was in the show, and that was Champagne Cuillier Pere et Fils, repped by Signature in Ontario. Maryline Cuillier was pouring her Brut Selection ($55) and her Cuvee de Grand Reserve ($65, more hazelnut and toast tones). She also has a Cuvee Bleue ($69, cobalt blue bottle) and a Pink ($57).

The Water: Evian and Badoit were major sponsors of the tour; I refreshed with the Badoit sparkling water.

The Food: Chef Marc Thuet seemed to be in charge of the food for sampling. He brought along a half-dozen different artisanal breads (conveniently stored in blue Weston bread cases!), and produced a killer boeuf bourguignon using pasta from La Financiere Heimburger in Alsace, fleur de sel from Aquasel, and olive oil from Les Bastidettes. There were escargots from Groupe Francaise de Gastronomie, with Provence mixed herbs from Aux Anysetiers du Roy. The Groupe also had some scallops to be sampled. Maison Riviere showed off their canned cassoulet. From Gelagri Bretagne there was an individual potato au gratin (previously frozen), and from Traou Mad de Pont-Aven, some lovely Breton biscuits such as the savoury flavoured mini-crepes with cream or cheddar cheese and their crepes dentelles. There were a range of jams, nut spreads, sauces, macarons, petits fours, cookies, olives, chocolate fondues, teas, candies, toasts, relishes, frozen fruits and veggies, pastas, and frozen shellfish.

The Downside: it was lightly attended by media.

The Upside: the processed foods were surprisingly good.

The Contact Person: aude.guivarch@ubifrance.fr

The Marketing Effectiveness (numerical grade): for the media, about 76.

 

Chimo!  www.deantudor.com