Food, Beverage and Agricultural Equipment

The Restaurant at Noglu NY is Now Open

PRESS RELEASE - 26-janv.-2016 17:25:04

  For immediate release New York, January 26, 2016 – After 3 years of success in Paris and 3 months in Manhattan, Noglu NY is opening its gluten-free restaurant on the second floor of its Upper East Side location. Like the bakery, the restaurant will be all-gluten-free with lactose-free options, locally sourced, organic, and of course, French! On the first floor, the bakery will keep offering sweet and savory take-out options. Laying the groundwork Noglu’s New York restaurant opened last week. Initially announced for the end of last year, the team wanted to ensure the first floor bakery was running seamlessly before opening the restaurant upstairs. With extensive experience in French, Italian, American & gluten-free cuisine and a few months of training at Noglu Paris, the chefs spent the last few weeks creating the menu selections to capture Noglu’s spirit in the New York kitchen. Changing with the seasons Much like in Paris, the menu will not be set in stone and requires the team to be able to adapt very fast and often. Designed to go with the seasons and the changes in stocks available at their local, organic suppliers, the menu will change regularly, once or twice a week. Depending on market finds and on the inventiveness of the head chef, this ever-changing menu will offer the restaurant’s most loyal clients a constantly renewed array of choices. Here is the menu as it stands today, but don’t expect the same one in two days! 100% Gluten-Free, and so Much More Yes, Noglu’s menu is 100% gluten-free, organic, locally-sourced and 50% dairy-free. But most importantly: it’s absolutely delicious! Gluten-free is not a goal, for Noglu’s team, it’s only a base for their creations; the kitchen sources only gluten-free ingredients. The main concerns for the team are always taste and texture: nothing will make it to the menu unless it’s thoroughly tasted, perfected and approved. A late-diagnosed Celiac, Owner Frédérique Jules knows how difficult it is to live in a world without gluten and has worked for years with her chefs to create recipes that are as close as it gets to their gluten-loaded counterparts –if not even better! About Noglu Noglu opened in Paris in 2012. Frédérique Jules hired a Japanese chef, Mitsuru Yatanase, and an American pastry chef, Jennifer Hearting-Lepoutre, to experiment, explore and perfect an all gluten-free menu. A typical Parisian bakery and restaurant, the establishment offers various types of foods, from burgers, pizza and pasta to seafood dishes, risotto and quiches. On the sweet side, the selection is vast, almost dizzying: strawberry, lemon or raspberry pies, puff cream pastries and coffee classics, canelés, cakes, muffins... After 2 years of success, Frédérique Jules opened a take-out store across the street to better serve Noglu’s growing customer base. The Upper East Side restaurant is Noglu’s third location in the world. Noglu Paris built its following not only on its allergen-free menu, but also on the quality of their dishes and on their growing following on non-gluten-free followers… simply because the food is outstanding. Contact Jeff THAUMIN – Business France On behalf of Noglu +1 416 977 1257 ext. 211 Hours - Restaurant Monday to Saturday: Lunch : 11:30 AM – 3 PM Dinner : 6 PM – 9 PM Brunch on Saturdays and Sundays: 10AM – 4PM Hours - Bakery Monday to Saturday : 8 AM – 8 PM Sunday : 8 AM – 6PM Reservations & Private Events By phone : +1 (646) 895 9798 By email : Noglu is available for private events. Find Noglu on Twitter and Facebook Noglu, 1266 Madison Avenue Manhattan For complete press release and menu, please click on the link below:  

French Wine Connection 2015

Inès NICOLAS - 07-avr.-2015 21:17:59

After a two-month selection process in France, the French Trade Commission in North America is proud to present its French Wine Connection, gathering 30 French producers from 11 wine regions. Come and discover exclusive products and rare grape varieties from : Ambrosia – Arrogant Frog – Benoît Gautier – Burckel-Jung – Cave du Marmandais – Champagne Maxime Blin – Champagne Vollereaux – Château d’Abzac – Château de la Tilleraie – Claude Lafond – Château Laur – Clos des Américains – Clos des Quarterons-Amirault  – Domaine de Flines – Domaine Déramé – Domaine des Caillots – Domaine de la Commanderie – Domaines et Châteaux de Bourgogne – Domaine Moncourt ¬– Jean-Luc Colombo – La Galaura – Le Clos Lucas – Les Grands Chais de la Marne – Les Grands Chais de France – Mabi rum punch – Maison Jean Pla – Olivier & Lafont – Pascal Gibault – Patrick Girard – Prieuré Saint Sever – Remy Pannier – Sick Dreyer – Vignobles Furt – Vranken Pommery The French Wine Connection will be held in Toronto on May 4 and in New York on May 6 2015. For further information or to attend, please contact (Toronto) or (New York).

PRESS RELEASE - Duval-Leroy : a Feminine Lead for a Unique Family-Owned Champagne House

Geoffroy Thaumin - 10-nov.-2014 23:07:18

Since 1859, based at the southern end of the cote des blancs, the region of great chardonnays, the Duval-Leroy family has built up the most excellent estate in the Premiers Crus of Champagne. The status of the House is due to the contribution of successive generations of the family, since the very first one. In 1991, Carol Duval-Leroy, the wife of Jean-Charles Duval-Leroy and mother of their three young sons, found herself on the premature death of her husband assuming responsibility for their family-owned Champagne House. In the last twenty years, she has guided the House smoothly into the Third Millennium. Through her character and her approach, Carol Duval-Leroy asserts her standpoint and her femininity. She has added an extra touch of femininity to the House with her Winemaker. A trained oenologist, Sandrine Logette-Jardin was appointed to the post of Quality Manager in 1991. Having become Head Winemaker-and being the only woman of that rank in Champagne- she has gone on to develop batch vinification which permits the increase in the range of wines in the blends, and, at the same time, has renewed the barrel stock by conducting a rigorous choice of wood, charring and cooperage. This work is detailed, in the constant search for perfection. Carol Duval-Leroy and Sandrine Logette-Jardin wish to create champagnes in their image, both elegant and feminine. Every year, they both evaluate the conditions in the vineyards and the particular aspects of the year and design for the cuvees aromas and structures which are new to Champagne . Each year they taste close to 250 vats, making 15 cuvees from up to three Champagne grape varieties and from forty different vineyard sources. Elegant, mineral and bright. These are the qualities which the House of Duval-Leroy has created in getting the very best out of the sensitive and demanding chardonnay grape. Duval-Leroy’s vineyards comprise 200 hectares under cultivation which supply almost half of the company’s grape needs. The remainder comes exclusively from the purchase of grapes and must during the harvest from close to one hundred press-houses. Carol Duval-Leroy took from her father-in-law and her husband “the will to take care of the House”. To look after it means taking each day as a way of passing on her experience to her children. Her three sons, today at her side, are being imbued with passion and energy for this family enterprise. For the past twenty years she has consolidated and developed her property, while strongly encouraging excellence and consistently avoiding ostentation. Today Champagne Duval-Leroy is distributed in more than 60 countries and more than 250 Michelin starred restaurants. A person of vision, with a strong character and remarkable energy, Carol Duval-Leroy continues to get involved into new projects which will surely expand further the gastronomic and intellectual boundaries of Champagne. For more information about the house and the wines, please visit .  

PRESS RELEASE - Champagne Duval-Leroy: Celebrate Life as an Aperitif

Geoffroy Thaumin - 31-oct.-2014 15:21:00

It’s what you could call happy hour à la française. Like here, apéritif time in France is the classic moment for drinks and bites and talk before dinner. But unlike here, Champagne is always the best thing to bring when you’re invited in France, because you know it will be welcome… and opened right away.    With a more memorable style than the mass-market multinationals that provide about 60% of the Champagne consumed in the US, Duval-Leroy produces well-crafted, refined wine s on a scale large enough to assure their presence on wine shop shelves around the country. Yet, the House is among the very few that still crafts all of its cuvées by itself.    With more than 150 years of traditions and savoir-faire, Duval-Leroy is one of the last family-owned independent Champagne Houses. In the past 20 years, they have rethought the entire winery, to transition to greener means of production, with photovoltaic panels, a water retrieving system and walls soundproofed by vegetation. An ultra-modern winery provides the ideal area for keeping the various crus of the House, and for three years Duval-Leroy has been the only House to offer a Brut Champagne made with bio-agricultural techniques (organic champagne, or champagne made with organic techniques).    Today, Duval-Leroy prides itself in producing Champagnes designed to be enjoyed with food. This is proven by the fact that its wines are on the wine lists of more than 250 Michelin-awarded restaurants.   The House’s stars are its Vintage Brut Blanc de Blancs Grand Cru and its Brut Premier Cru —both for their quality and for their historical importance. In 1911, Raymond Duval-Leroy crafted the first Premier Cru Champagne. To do so, he decided to select only the best grapes—the majority of which were Chardonnay—from villages that had been classified as Premier and Grand cru to create a very delicate and refined Champagne.    The Brut Blanc de Blanc cru 2006 is an affirmation of what Duval-Leroy’s style offers at its best. Made only with the best Chardonnay grapes in Champagne, it reveals complex aromas of white flowers, tangerines and warm almonds. On the palate, it is silky smooth, elegant and refined. With their very low level of sugar and their minuscule bubbles, both the Brut Blanc de Blancs Grand Cru and the Brut Premier Cru are the perfect Champagnes to kick off a meal with friends.    With a rich bouquet made of wild cherries, figs and hints of ginger or geraniums, the Rosé Prestige Premier Cru is a clever pick for a brunch. Pair it with a light desert or a spicy dish; it is a great way to trade your typical standard brunch drinks for something more stylish and well-crafted.  Named “Best Sparkling Wine” at CWSC 3 years in a row, Champagne Duval-Leroy has been one of the most awarded Houses by Decanter, Mundus Vini and IWSC in the past 10 years.    For more information about the wines, please visit .  

PRESS RELEASE - Pellec Optimum : a New Vision of Viticulture!

Geoffroy Thaumin - 14-oct.-2014 19:36:09

Pellenc Group proudly presents Optimum, a new generation of multifunction tractors and harvesters. Celebrating its 40th year of business, Pellenc Group is a world leading manufacturer of machinery, equipment, and portable electronic tools for the viticulture industry. The new product range incorporates Pellenc’s proprietary innovative technology, namely the second generation On Board Sorting SELECTIVE Process 2. This technology offers optimal performance - combining unrivalled harvest quality, while being both user and environmentally friendly.  Multifunctionality to enhance profitability True to its concept of "multifunctionality", the PELLENC Group has developed the OPTIMUM range to carry out all vineyard maintenance and harvest work, whilst meeting the highest standards of quality and cost effectiveness. All PELLENC tools (prepruner, precision pruner, leaf remover,wire lifter, etc.) can be adapted to the OPTIMUM tractor by using a multifunctional arm as well as both the harvester head and the 2nd generation On Board Sorting System, SELECTIV’ Process 2. Jacques Servoles, Department Director, points out, "Performance is also linked to the extreme simplicity and speed of coupling and uncoupling. This is done within 3 minutes, thanks to the EASYCONNECT hydraulic mono-coupler, which automatically reallocates the functions on the multifunction joystick and the EASYTOUCH touch console at each tool change." Unrivalled productivity and harvest quality The ACTIV harvesting head equipped with the EASYSMART shaking system and its automatic row monitoring allows for gentle and efficient harvesting, whilst preserving the vines. The revolutionary flexible conveyor-sorter eliminates the risk of juice loss by keeping the berries whole. The integrated 2nd generation On Board Sorting System, SELECTIV’ PROCESS 2, makes it possible to achieve a 99.8%1 level of cleanliness, which remains the industry benchmark: "Sorting and harvesting begin in the conveyor, which makes it possible to work faster while maintaining unmatched quality in the bins!" confirms Patrick Expert of Domaine de LATRAOU. Ergonomics, Comfort and Safety PELLENC has also paid particular attention to user safety and working conditions. "Once again, our capacity for innovation has allowed us to excel," said Christophe Derot, Project Manager. In fact, all controls are easily within reach in the spacious cabin , offering an exceptional field of vision from the pneumatic anti-vibration seat with presence detection. For example, setting the harvesting head is done quickly and easily from the cabin using the EASYSMART system. "The intuitive EASYTOUCH touchscreen console, combined with all the driver assistance systems—reassignment of commands, cameras, controls, acreage counter, etc.—allows you to control all PELLENC tools, hour after hour, with ease and without fatigue," explains Jacques Servoles. An easy to handle carrier that is ecologically sound and cost effective PELLENC has also set the performance bar very high: The OPTIMUM carrier is the most compact and lightest on the market. With a steering angle of 95°, it offers exceptional and unprecedented maneuverability, allowing it to pass from one row to another. Christophe Derot says that the engine has benefited from the latest innovations: "our Perkins engine meets Interim Tier IV environmental standards and has intelligent electronic management." He further explains that, "Thanks to the load sensing technology, it continuously adapts the flow of the hydraulic circuit to provide the power needed at any given time, and the EASYCRUISE engine management system also regulates the feed rate depending on the configuration of the vines." This combined management ensures optimal performance at all times, reducing fuel consumption by more than 40% and increasing productivity by 25%. PELLENC has also worked on reducing time and maintenance costs through excellent tool accessibility, lubrication points, and the ease and speed of cleaning. Jacques Servoles concludes, "The new PELLENC Optimum is a concentration of technological innovations, combining performance, quality, and cost effectiveness without compromise. From this point of view, it will bring viticulture into a new era." A Gold Medal for the EASY TURN system Indeed, PELLENC was awarded for the innovativeness of its EASY TURN system. Last month, the company received a golden medal at les Trophées de l’Innovation, a French Innovation award ceremony. Pellenc has revolutionized the maneuverability of harvesters with its Optimum EASY TURN system. By enabling the driver to execute securely sharper turns with reduced maneuvers, the system offers unmatched comfort and safety to its owner, for a better productivity and time management, row after row, turn after turn.   More information  :  

So French, so good! France adds zest to its gourmet exports!

Milena SALCI - 15-juil.-2014 16:14:29

Interview : Christophe MONNIER, the expert for the Gourmet sector at UBIFRANCE What else could you expect from France, where gastronomic quality is so vital? Yet cultivating taste buds the world over also pays off in economic terms; French Gourmet as a sector is worth 7 Billion Euros, covering 250 categories, amounting to 16% of the French food industry’s total exports. 1200 companies, 90% of them SMEs, are actively seeking and opening up export markets. What French people consider as “typical”, the rest of the world perceives as symbolizing culinary art that can only be “Made in France.” Christophe Monnier, the expert for the Gourmet sector at UBIFRANCE, describes a high-end market with a broad range of dynamic diversity. He starts with baked goods, biscuits and chocolate, accounting for 50% of French gourmet exports. In the vast feast of consumables to be delighted in, two characteristically French trends stand out. First, there is an absolute respect for authentic flavor and tradition – neatly summed up by the French word terroir. Each gourmet product has its unique story, and that is how they need to be marketed. Secondly, with health concerns and awareness coming to the fore, carefully prepared organic and eco-friendly brands coming from France engender recognition and trust all around the world. Major players in the gourmet sector like Valrhona (high quality chocolates),  Rougi é  (famous French foie gras), Bridor (French bakery), Boiron Frères (fruit and vegetable coulis) and many other French companies are learning to be more reactive in providing service for their foreign accounts, to be more organized in responding to demanding foreign markets, in following up on orders quickly. Reliable logistics is the name of the game. Experts at UBIFRANCE like Christophe Monnier help up to 830 prospecting companies leverage their efforts in such programs as Saveurs de France, where French exporters demonstrate their know-how in new markets, such as in Latin America or in Asia. He also sets up highly selective – and profitable -- encounters with Purchasing Agents. Naturally, French suppliers devote their greatest effort to the French domestic market, eventually moving on to satisfy demand in French-speaking zones. Yet growth in 2013 was hard to come by in countries such as Switzerland (0.4%) and Belgium (4.2%), which offer relatively saturated outlets. Encouraged by the French emigration to London, more intrepid companies crossed the channel to the UK (8.9%). The companies in the know moved beyond these traditional markets. This is where double-digit sparks fly, with Austria (17.1%) and Russia (13.5%) providing substantial growth in 2013. In fact, the further exporters go, the bigger the rewards are. In Asia, China weighed in at 33.3%, Singapore at 14.3% and Hong Kong at 12.8% growth. As far as the Middle East is concerned, companies marketing gourmet to Dubai and Saudi Arabia were rewarded by a growth rate of more than 20%. According to Mr. Monnier, there are three prestigious showcases for French talent. He mentions SIAL and EUROPAIN known to be  venues where deals get done, especially for consumer products. The ultimate culinary event has to be the Cuisine Summit at SIRHA in Lyon. All the French know-how is mobilized to create an exceptional experience in 40,000 square meters, capped by the prestigious prize, the “Bocuse d’Or”, a televised cooking competition among the world’s most renowned chefs representing their countries. Only creative excellence, fabulous ingredients and culinary brio stand a chance of winning! Further information about French companies – Gourmet Sector : > Bakery, Grocery, Baked Goods, Miscellaneous  

Corsican Sun to Shine at Summer Fancy Food Show 2014

Geoffroy Thaumin - 16-juin-2014 22:00:43

Did you know Napoleon was born on an island? Located right between France and Italy, Corsica has been one of France’s greatest prides for centuries. Its many beaches and mountains have given her a unique nickname: the Isle of Beauty. And beautiful it is. And sunny. So sunny its ground bears gorgeous and delicious fruit every year. Olives, figs, mandarins, chestnuts, wheat… the Island produces numerous fruit varieties and thrives on many specialties: charcuterie, traditional goat and sheep cheeses, jams as well as cookies and beer to pair with them! The South Corsica Chamber of Commerce is accompanying 5 companies to the Summer Fancy Food Show (June 29 – July 1 / Level 3 – booths 620-626) along with samples of their food. If you plan on attending, you will be able to check the following facts with your taste buds: 1. Corsican cheeses show much, much character. Two different cheese producers will be attending the Show: Fromagerie Pierucci and Fromagerie Ottavi. Both fromageries have been making traditional cheeses for more than a century. Both have also developed their own unique recipes. For instance, Ottavi’s star cheese, Fleur du Maquis, is rolled in herbes de Provence to give it a unique, fresh taste. 2. Corsica does brew craft beers, and those beers have a twist. Have you ever heard of White Beers? Winter Beers? What about Chestnut Beer? Interested in learning more? Pietra’s recipe, unique in the world, gives it a lingering subtle bitterness. Powerful and delicate, robust and smooth, it possesses a beautiful amber color, and a strong, exquisite chestnut head. More information 3. As small as it is, Corsica offers about as many fruit varieties as the entire state of California. With more than 20 years of experience, Charles Antona is a leading Corsican specialty-foodstuffs producer.  Specialist of Corsican delicacies, mixing ancestral traditions and innovation, the brand knows how to blend original flavors and aromas to produce unique, flavorful pates, soups, nougats, chutneys, jams & jellies. For a better, healthier experience, all –their products are elaborated without added colors, preservatives or artificial flavors. More information. 4. Not all French cookies are colorful sandwiches filled with almond cream. Biscuiterie d’Afa has been specialized in the production of Canistrelli (traditional Corsican cookies originally made with white wine) for decades. Their products are created with tradition in mind-meaning no preservatives, no added colors, no hydrogenated fats and no GMO. Although their original recipes don’t always include white wine, they have developed many flavors such as fig, clementine, chestnut, myrtle… Yes: myrtle. More information.   More information & floor plan  in our press release 

About us
Aude Guivarch – Director of the Food Industry department at Business France North America and her team assists French companies in their search for potential partners, in the US, in the following sectors:   Food : large expertise about the food industry on both sides of the Atlantic Wines and Spirits : real collaboration with French wines producers and Americain distributors Industrial equipment : specialized in industrial farming equipments In order to help French companies have a better understanding of the Food Industry market in the US, the Food Industry department organizes individualized missions (market research, list of contacts, B to B meetings) as well as collective missions.  Follow us on twitter @BF_foodbev , @BF_winespirit  and @BF_agrofoodeq  


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