France around the world
France’s influence on the world agri-food market is illustrated in many ways: through its volume of exports, its gourmet products, its processed foods, its many internationally-renowned chefs, its schools and training programmes dedicated to French cooking and gastronomy… France, with its export sales constantly on the rise, rounds out the leading trio of major food exporters alongside the United States and the Netherlands.
The world’s 3rd-leading exporter of farm and agri-food products
Top 10 exports in 2007
1. Wines and spirits
2. Cheese
3. Fresh fruits and vegetables
4. Milk, powdered milk and yoghurt
5. Baked goods and biscuits
6. Oils and fats
7. Beef
8. Chocolate
9. Poultry
10. Pork
From traditional French and trendy bistros to gourmet restaurants with Michelin stars, French gastronomy is found in all countries around the world, from the nearest to the furthest. There are more than 5,000 French restaurants in Belgium and over 2,000 in Tokyo.
Founded in Paris in 1895, the renowned “Le Cordon Bleu” French cooking school today operates on all continents, with 30 institutes in 15 countries. Every year, the schools train around 27,000 students of 70 different nationalities.
Exports constantly on the rise
France is one of the leading suppliers of agri-food products on the global market. Indeed, the French agriculture and agri-food sector is particularly geared towards international markets: nearly a third of its production is exported beyond the country’s borders.
Exports are continuing to grow, reaching € 46.6 billion in 2007 (+7.6% compared to 2006). Thus, France remains the world leader in exports of processed food products and holds onto third place for all agriculture and agri-food products. The sector is a cornerstone of the country’s foreign trade, accounting for nearly 12% of all French exports.
Products and recipes beloved on all continents
French foods and drinks can be found in all countries on all continents. Of course Champagne, wines, cheeses and foie gras are celebrated and loved around the world, but France offers a host of other famous fare. Deli meats and chocolates delight our European neighbours, North Americans have a soft spot for croissants and butter, whilst our oysters and escargots enchant Asians.
There are many cooking shows around the world that regularly prepare French recipes, the most popular of which include coq au vin, beef Burgundy, cassoulet, potatoes au gratin, tarte tatin and crêpes. Foreigners take great interest in French cuisine thanks to its variety and festive aspect.
Chefs renowned across the globe
France has gained renown around the world for foods and beverages with a delicate flavour, served in an attractive way, thanks to talented chefs who bring French gastronomy to tables in the four corners of the globe. Some of our top chefs are known worldwide, such as the “Pope of Cuisine”, Paul Bocuse, as well as Alain Ducasse and his hotel-restaurant group with 20 locations around the world; Joël Robuchon in Las Vegas, Macao, Monaco, New York and London; the Pourcel brothers in Geneva, Marrakech, Bangkok and Shanghai; Pierre Gagnaire in Tokyo, Hong Kong and Seoul… the list goes on and on!
Top-flight schools and training programs reproduced worldwide
France, one of the countries that founded luxury hotels and restaurants, is a unique destination for restaurant management and culinary arts students from around the world. In addition to long-standing traditions in hosting guests and fine cuisine, this enthusiasm for French culinary arts and restaurant management schools is explained by the top-quality education provided by some of these world-leading institutes. Year after year, thousands of foreign students take prestigious training courses in specialised French schools.
This gastronomic savoir-faire is in demand worldwide, and many countries offer training programmes à la française, namely in pastry and bread making.
Sources: French Customs, Sopexa Network