WHAT'S NEW?

November 2016
Introduction of new products:
Chabert & Guillot · Assorted nougat pieces, plain, chocolate, orange-Grand Marnier, metallic box
Côte d'Or · Milk chocolate praliné with hazelnuts · 180g (6.4 oz)
Côte d'Or · Dark chocolate praliné filled · 200g (6.4 oz)
Côte d'Or · Milk chocolate praliné filled · 200g (6.4 oz)
Côte d'Or · Dark chocolate truffle filled · 190g (6.7 oz)
Délices du Lubéron · Provençal tomato sauce · 280g (10 oz)
Délices du Lubéron · Provençal tomato sauce w/ basil · 280g (10 oz)
Délices du Lubéron · Provençal tomato sauce w/ black olives · 280g (10 oz)
Délices du Lubéron · Provençal tomato sauce w/ Espelette pepper · 280g (10 oz)
Faugier · Cand chestnuts pieces in syrup, can · 1100/700g (38/25 oz)
Klaus · Dark chocolate bar w/ violet · 100g (3.5 oz)
Klaus · Criollo milk chocolate bar w/ hazelnut · 100g (3.5 oz)
Lu · Petit Beurre · 200g (7 oz)
Lu · Petit Beurre Pocket · 300g (10.6 oz)
Mathez · Cocoa powdered truffles, plain· 250g (8.8 oz)
Mathez · Cocoa powdered truffles, raspberry · 250g (8.8 oz)
Mathez · Cocoa powdered truffles (Fancy), pistachio · 250g (8.8 oz)
Mathez · Cocoa powdered truffle, mint · 250g (8.8 oz)
Mathez · Cocoa powdered truffles, salted butter caramel · 250g (8.8 oz)
Mathez · Les Parisiennes truffles, plain, tin · 200g (7 oz)
Mathez · Les Parisiennes truffles raspberry macaroon, tin · 200g (7 oz)
Mathez · Les Parisiennes truffles fizzy, tin · 200g (7 oz)
Mathez · Les Parisiennes truffles marc of champagne, tin · 200g (7 oz)
Mathez · Cocoa powdered truffles, plain, gold tin · 500g (17.6 oz)
Mathez · Cocoa powdered truffles, plain, silver tin · 500g (17.6 oz)
Mathez · Cocoa powdered truffles, plain, red tin · 500g (17.6 oz)
Michel et Augustin · Mini crackers, Comte · 95.5g
Michel et Augustin · Mini crackers, Gorgonzola and walnuts · 95.5g
Michel et Augustin · Mini crackers, green olives & rosemary · 95.5g
Michel et Augustin · Mini savory shortbreads, Beaufort · 95.5g
Michel et Augustin · Mini savory shortbreads, Parmesan · 115g
Mouettes d'Arvor · Whole sardines in olive oil w/ basil & thyme · 115g (4 oz)
Mouettes d'Arvor · Mackerel fillets w/ seaweed Organic · 169g (6 oz)
Mouettes d'Arvor · Mackerel rillettes w/ mustard sauce · 125g (4.4 oz)
Mouettes d'Arvor · Sardine rillettes with fresh tomoato · 125g (4.4 oz)
Peureux · Griottines with red box · 35cl (11.8 fl oz)
Pulmoll · Pastilles Pulmoll · 20g (0.7 oz)
Sibell · Cepes potato chips · 100g (3.5 oz)
Sibell · Bouillabaisse potato chips · 120g (4.2 oz)
Sibell · Honey mustard potato chips · 120g (4.2 oz)
Sibell · Three pepper potato chips · 120g (4.2 oz)
Teisseire · Grapefruit syrup · 60cl (20.3 fl oz)

July 2016
Introduction of new products:
Anis de Flavigny · Cassis pastilles, oval tin · 50g (1.8 oz)
Anis de Flavigny · Coffee pastilles, oval tin · 50g (1.8 oz)
Dutruy · Snail shells · 1 1/2 dozen
Dutruy · Snail shells · 3 dozen
Favols · Purple fig Fruitessence jam (100% fruit, no sugar added) · 250g (8.8 oz)
Fossier · Mini pink biscuits, tin · 110g (3.9 oz)
Fossier · Pink biscuits, box · 100g (3.5 oz)
Fossier · Pink biscuits, sachet · 175g (6.2 oz)
Fossier · Charles VII cookies, box · 135g (4.8 oz)
Fossier · Charles VII cookies with chocolate, box · 175g (6.2 oz)
Fossier · Sablé champenois cookies, box · 135g (4.8 oz)
Fossier · Sablé champenois cookies w/ chocolate, box · 130g (4.5 oz)
Fossier · Almond macaroons, box · 100g (3.5 oz)
Fossier · Raspberry meringues, box · 80g (2.8 oz)
Fossier · Palmiers, box · 125g (4.4 oz)
Fossier · Gingerbread · 250g (8.8 oz)
Fossier · Gift box, assorted cookies · 615g (21.7 oz)
Lu · Petit coeur · 125g (4.4 oz)
Sibell · Morel potato chips · 100g (3.5 oz)
Sibell · Truffle potato chips · 100g (3.5 oz)
Sibell · Herbes de Provence potato chips · 120g (4.2 oz)
Sibell · Roasted chicken, thyme & lemon potato chips · 120g (4.2 oz)
Sibell · Garlic and olive potato chips · 120g (4.2 oz)
Sibell · Blue cheese and walnut potato chips · 120g (4.2 oz)

April 2016
Introduction of new products:
Artisan Provençal · Candied chestnuts, 8 box · 160g (5.6 oz)
Auzier Chabernac · Honey gum drops, organic · 100g (3.5 oz)
Chabert & Guillot · Calissons, diamond-shaped box · 225g (7.9 oz)
Chabert & Guillot · White nougat, bouchée · 30g (1.06 oz)
Chabert & Guillot · White nougat, bar · 50g (1.8 oz)
Chabert & Guillot · White nougat, bar · 100g (3.5 oz)
Chabert & Guillot · White nougat, bar · 200g (7 oz)
Chabert & Guillot · White nougat pieces, sachet · 200g (7 oz)
Chabert & Guillot · White nougat & chocolate-covered nougat pieces, sachet · 200g (7 oz)
Chabert & Guillot · Assorted nougat pieces, plain, prune-Armagac, rum-raisin, metallic box · 250g (8.8 oz)
Chabert & Guillot · Assorted nougat pieces, plain, raspberry, pistachio, metallic box · 250g (8.8 oz)
Chabert & Guillot · White nougat pieces, No 7 tin · 250g (8.8 oz)
Ch de la Grande Duranne · Anis pastilles · 43g (1.5 oz)
Ch de la Grande Duranne · Chocolate coffee pastilles · 43g (1.5 oz)
Ch de la Grande Duranne · Raspberry pastilles · 43g (1.5 oz)
Ch de la Grande Duranne · Violet pastilles · 43g (1.5 oz)
Ch de la Grande Duranne · Mint pastilles · 43g (1.5 oz)
Favols · Purple fig jam · 270g (9.5 oz)
Filet Bleu · Quimper Galets (shortbread) · 115g (4.1 oz)
Filet Bleu · Sablés w/ coconut · 150g (5.3 oz)
Filet Bleu · Mandarin cookies w/ dark chocolate · 130g (4.6 oz)
Karine et Jeff · Green lentil and carrot soup · 50cl (16.9 fl oz)
Karine et Jeff · Mushroom soup · 50cl (16.9 fl oz)
Karine et Jeff · Split pea soup · 50cl (16.9 fl oz)
Karine et Jeff · Garden vegetable soup · 50cl (16.9 fl oz)
Karine et Jeff · Moroccan soup · 1l (33.8 fl oz)
Karine et Jeff · Carrot puree · 350g (12.3 fl oz)
Karine et Jeff · Spinach puree · 350g (12.3 fl oz)
Karine et Jeff · Split peas w/ mixed vegetables · 380g (13.4 fl oz)
Karine et Jeff · Green beans · 460g (16 oz)
Karine et Jeff · Couscous vegetables · 540g (19 oz)
Karine et Jeff · Lentils à la Provençale · 520g (18.3 oz)
Karine et Jeff · Lentil and red kuri squash tagine · 380g (13.4 fl oz)
Karine et Jeff · Eggplant à la Niçoise · 500g (17.6 oz)
Karine et Jeff · Ratatouille · 380g (13.4 fl oz)
Karine et Jeff · Ratatouille · 690g (24 oz)
Maizena · Béchamel preparation · 250g (8.8 oz)
Michel et Augustin · Double-sided cookie, dark chocolate · 170g (6 oz)
Michel et Augustin · Double-sided cookie, 4 grain milk chocolate · 170g (6 oz)
Mouettes d'Arvor · Sardine fillets in olive oil · 100g (3.5 oz)
Mouettes d'Arvor · Whole sardines with olive oil · 115g (4 oz)
Mouettes d'Arvor · Whole sardines with olive oil and lemon · 115g (4 oz)
Mouettes d'Arvor · Whole sardines w/ olive oil and onions · 115g (4 oz)
Mouettes d'Arvor · Whole sardines w/ olive oil and pepper · 115g (4 oz)
Mouettes d'Arvor · Whole sardines w/ olive oil and tomato · 115g (4 oz)
Mouettes d'Arvor · Mackerel fillets in Muscadet wine · 176g (6.3 oz)
Mouettes d'Arvor · Mackerel fillets with lemon and basil · 176g (6.3 oz)
Mouettes d'Arvor · Mackerel fillets w/ whole-grain mustard · 169g (6 oz)
Mouettes d'Arvor · Mackerel fillets in Catalane sauce · 169g (6 oz)
Mouettes d'Arvor · Mackerel fillets in Escabèche sauce · 169g (6 oz)
Mouettes d'Arvor · Mackerel fillets "nature" · 169g (6 oz)
Mouettes d'Arvor · Salmon rillettes with lemon and dill · 125g (4.4 oz)
Mouettes d'Arvor · Tuna rillettes with green peppercorn · 125g (4.4 oz)
Mouettes d'Arvor · White tuna in EVOO · 140g (5 oz)
Nestlé · Chocapic breakfast · 430g (15.2 oz)
Rendez Vous · Mini bloc des Vosges honey · 43g (1.5 oz)
Rendez Vous · Mini bloc des Vosges menthol eucalyptus · 32g (1.1 oz)
Rendez Vous · Mini bloc des Vosges licorice honey · 43g (1.5 oz)
Rendez Vous · Pastilles, Christmas balls tin · 43g (1.5 oz)
Rendez Vous · Pastilles, Christmas tree tin · 43g (1.5 oz)
Rendez Vous · Sugar-free lemon and plants pastilles · 35g (1.2 oz)
Rendez Vous · Sugar-free mint pastilles · 35g (1.2 oz)
Rendez Vous · Sugar-free orange cinnamon pastilles · 35g (1.2 oz)
Rendez Vous · Sugar-free strawberry cream pastilles · 35g (1.2 oz)
Rendez Vous · Sugar-free strawberry and plants pastilles · 35g (1.2 oz)
Rendez Vous · Sugar-free violet pastilles · 35g (1.2 oz)

December2015
Introduction of new products:
Abeille Diligente · Nonnettes · 200g (7 oz)
Abeille Diligente · Berlingot honey candies · 220g (7.8 oz)
Anysetiers du Roy · Herbs & spices for steak au poivre · 130g (4.6 oz)
Barral · Cailletier olives · 230g (8.1 oz)
Faugier · Chestnut spread, can · 5kg (11 Lb)
Faugier · Chestnut purée (unsweetened) · 4.2kg (9.3 Lb)
Faugier · Whole roasted chestnuts, jar · 360g (12.7 oz)
Loc Maria · Gavottes dark chocolate, box · 90g (3.2 oz)
Michel et Augustin · Palmiers · 120g (4.24 oz)
Michel et Augustin · Palmiers with chocolate · 120g (4.24 oz)
Sabarot · Dried chanterelles · 30g (1.1 oz)
Sabarot · Dried fairy ring mushrooms (mousserons) · 30g (1.1 oz)
Sabarot · Dried mixed forest mushrooms · 40g (1.4 oz)
Sabarot · Dried morels · 30g (1.1 oz)
Sabarot · Dried ceps · 40g (1.4 oz)
Sabarot · Dried black trumpets · 40g (1.4 oz)
Vahiné · Almond paste 40% · 125g (4.4 oz)

August 2015
Introduction of new products:
Artisan Provençal candied orange slivers, candied lemon slivers, candied orange slices, and candied whole clementines
Corsiglia candied chestnuts
Francine organic wheat flour
Hénaff pork rillettes, countryside pâté, and pork liver confit with peppercorn in glass jars
Klaus Starines (chocolate bites) in four flavors: dark chocolate praliné, dark chocolate praliné with vanilla macaron, dark chocolate praliné with lime, and milk chocolate almond praliné feuilletine
Leroux chicory
Loc Maria gavottes with caramel au beurre salé
Puget olive oil

June 2015
Introduction of new products:
Abeille Diligente orange flower, rosemary, wildflower, and forest honeys, and honeys with royal jelly, propolis, and pollen, royal jelly, and ginseng; gingerbread and gingerbread with candied orange peel; lavender honey drops, violet honey candies, orange and lemon honey candies
Aux Anysetiers du Roy chocolate fondues in crocks; Provence herbs, herbs for pizza, and herbs for fish in crocks
Une Autre Façon Honeys with Spices
Distillerie du Périgord Morel, Truffle, and Porcini Elixirs
Favols apricot lavender jam

April 2015
Introduction of new products:
New spice mixes from Provence Epices: a Provençal rub and marinade, raz el hanout, and a gingerbread spice mix
Teisseire elderflower (fleur de sureau) syrup
Bonne Maman mandarin jam
Elevages Périgord duck foie gras mousse with port
Klaus white chocolate bar with litchi and rose and dark chocolate bar filled with hazelnut praliné
Nestlé Dessert chocolate bars for baking
Super Poulain chocolate breakfast mix
New sizes of fleur de sel de Guérande (1kg & 5kg), Treblec buckwheat flour (5kg), and Tarbais beans (1kg)

October 2014
Introduction of new products:
Crisy butter waffle cookies from Pâtisserie des Flandres
Licorice pastilles in six flavors, organic cachou, and green gum drops from SIC
Papillotes from Révillon
Whole brushed truffles, truffle peelings, and truffle juice from Pébeyre
Favols wild blackberry jam, Morello cherry Fruitessence jam, bitter orange Fruitessence jam, apricot Fruits Saveurs, pear Fruits Saveurs, and fig Fruits Saveurs
From Klaus, dark chocolate bar with melon and puffed hibiscus, white chocolate bar with litchi and rose, Criollo dark chocolate bar 80%, Criollo dark chocolate bar with orange and Espelette pepper, and chocolate bar filled with hazelnut praliné
Sea asters soup from Pérard
Coarse grey sea salt from Le Guérandais in a porcelain jar

April 2014
Introduction of new products:
Ker Cadélac galettes and palets
Chocolate bars and caramels from Chocolats Klaus
Croutons and thick toasted bread from Brioche Pasquier
Alziari olive oil
Lu Thé biscuits
Panzani macaroni and coquillettes
Rivoire et Carret macaroni

January 2014
Introduction of new products:
Amora mustard extra strong
Fleur de sel de Guérande in a glass jar
Coarse grey sea salt from Guérande in a refillable grinder
Déa harissa in a tin (back)
Canistrelli de Saint Maurice from the Biscuiterie de Provence
Organic gluten-free hazelnut cake from the Biscuiterie de Provence
Traou Mad galettes with salted butter caramel
Voisin dark chocolate bar with cocoa nibs
Voisin milk chocolate bar with hazelnuts
Organic gum drops with honey, eucalyptus, and propolis, from Auzier Chabernac
Abbaye de Flavigny anis, lemon, rose, and violet pastilles in 250g sachets
Abbaye de Flavigny three-packs (anis, mint, violet and licorice, orange, rose)
Teisseire mojito syrup

December 2013
Introduction of new products:
Pérard salicorn soups and salicorns

September 2013
Introduction of new products:
Pérard fish, crab, and lobster soup
Tucal harissa from the Cap Bon
Révillon chocolate-covered macerated cherries

June 2013
Introduction of new products:
A new line of mustards from Pommery in 100g crock jars, including the classic Pommery mustard from Meaux, Dijon mustard, and four new flavors: mustard with herbs, fig mustard, cranberry mustard, and mustard with Espelette pepper, gold medal winner in the hot mustard category of the 2013 World-Wide Mustard Competition
Three Pommery vinegars in crock jars: red wine, raspberry, and sherry
A new line of gum candies and marshmallows from Auzier Chabernac, a traditional candy maker in Montpellier
From Alsa, mixes to prepare chocolate macarons, raspberry macarons, creme brulee, and creme patissiere
Three flavors of ficelles (toasted bread sticks) from Brioche Pasquier : plain, sourdough, and sesame-poppy seed
Macarons des Baronnies, a super-moist amazingly good gluten-free almond cookie from the Biscuiterie de Provence, in four flavors: plain, coffee, chocolate, and lemon
Loc Maria gavottes (crepes dentelle) and gavottes with milk chocolate
A 65-gram box of the Traou Mad galettes and palets
Individually wrapped nonnettes
Crispy almond croquants from the Manoir des Abeilles
Roy Rene dark nougat bar
Voisin napolitains, an elegant sampler box of six single-origin dark chocolates, 36 squares
Teisseire iced tea peach syrup
Mousline mashed potato mix
Alpina Savoie polenta
Maison du Cafe l'Or Doux and Intense ground coffee

July 2012
Introduction of new products:
Barral olives: green picholine olives, Nicoise olives, black olives with Provence herbs, spicy green olives
Vilux cornichons, small pickled onions, and capers
Vilux white wine vinegar, champagne vinegar, cognac vinegar, sherry vinegar, apple cider vinegar, tarragon vinegar, shallot vinegar
An expanded line of Melfor vinegars: The original honey- and herb-infused vinegar is now available in a glass bottle, along with two new flavors: lemon basil and cardamom-cinnamon.
Espelette pepper is now also available in vacuum-packed sachets of 250g and 500g.
Andros Fruit Me Ups: convenient all-natural single-serving pouches of fruit puree in four flavors: apple; apple, strawberry, banana; apple, peach, apricot; and apple, mango, pineapple
Four new Bonne Maman jams: strawberry and wild strawberry, purple fig, black cherry, confiture de lait
Two new Cemoi chocolate truffle flavors: orange and almond
Anis-flavored Abbaye de Flavigny are now also available in a 20g mini-box.

April 2012
Introduction of new products:
Black tapenade from Casabel
Teisseire pink grapefruit syrup
French green lentils
Alsa chocolate flan mix
BN vanilla cookies

December 2011
French Feast in the News
Florence Fabricant of the New York Times names Philippe Gonet's yellow-wine vinegar one of the top products of 2011: Florence Fabricant's Pick of New Products

November 2011
Introduction of new products:
Chocolate truffles from Cémoi, in four flavors: classic chocolate, hazelnut, caramel, and mint
Truffle pieces, black and white truffle oils, porcini oil, and truffle salts from Pébeyre
Fruits in liquor from Distillerie du Périgord
Vacuum-packed cooked chestnuts from Concept Fruits
Biscottes and pain grillé from Brioche Pasquier

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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