French Touch Delicacies Pvt. Ltd. is proud and pleased to bring to you the finest and tastiest homegrown delicacies France can offer for the pleasure of gourmets and connoisseurs!
Friday, 15 November 2013
Monday, 21 October 2013
Tuesday, 24 September 2013
Thursday, 29 August 2013
Wednesday, 14 August 2013
Thursday, 8 August 2013
With Love from Provence
Guess! I’m just writing you from
South France where I met an activist. Vincent Mignerat is an activist of the good
guzzle (not what you find in Mc Do’), and this guy is incredible! He spoke to
me for one hour about the peasants who are making their herbs and plants growing
on a traditional manner, as their father, and grand-fathers and ancestors did.
As result I was convinced that the “herbes de Provence” we are going to deal
are authentic, and moreover, the best quality we can find. It gave me the
opportunity to learn what are Provence herbs called: a savant mix of oregano,
rosemary, thyme, savory (and 3% basil for the certified Label Rouge Herbes de
Provence).
All these typical herbs are already available at... Marks & Spencer in London, and very soon at... The French Touch in Chennai!
Now, let’s Vincent presenting his project.
“Without farmers that shape the landscape, Provence would not be so beautiful or so attractive ... No better way to honor them so as to enhance the
unique quality of their flagship
products: herbs and olive oil.
What a pleasure to share these flavors, to find new ways to emphasize the richness of flavors!
It is my
ambition for 25 years, and I am
happy to contribute in my own way,
to the development of sustainable
agriculture in Provence.
Founded in 1987 and located in Avignon, in
the heart of the production area, Provence Tradition sells herbs.
Facing a massive competition from Eastern Europe countries, Poland, Albania and North Africa because
local plants are scarce,
Provence Tradition has chosen to act
by supporting the re-cultivation of species on their original homegrown.
The herbs
marketed by Provence
Tradition now account for nearly 75% of the Provencal production
and are of incomparable quality.
Three principles
guide
our quality
approach:
1.
Ensure
exceptional flavors
Our producers select the best species of
herbs, grow them on
their preferred soil and harvest them at the
most appropriate period to obtain plants with very high content of essential oils. Depending on the
species, their concentration is 2-6
times higher than the one usually
found in imported plants. It guarantees an unparalleled taste.
2. To promote a rigorous
production system
Provence Tradition sticks to the principles of an environment-friendly agriculture
to improve the production management and control of health risks through debacterization steaming, suitable drying conditions, rapid conditioning.
3.
To ensure food safety
By implementing an effective traceability system,
Provence Tradition is able, for each product sold, to trace it back to the cultivation
area and even the seed.”
Very best from Provence,
Philippe
Friday, 12 July 2013
Vacant position
The French Touch looks forward to appoint a Female as Marketing & Sales Executive. MBA / M.com preferred.
You are DYNAMIC, MOTIVATED,
AUTONOMOUS, RESPONSIBLE, ABLE OF INITIATIVES AND REACTIVE, BELIEVING
IN THE SUCCESS, with excellent presentation and communication skills, computer
knowledge and fluent in English, experimented in import procedures and marketing,
Please contact: thefrenchtouch.office@gmail.com
Ph: 044-60505015
Sunday, 30 June 2013
Candied Flowers from Florian
The mountains, the
river, the neighboring hills of Tourrettes and Bar-sur-Loup, the perched
village of Gourdon, fresh air, cool breezes, the perfumes of Grasse...the
Confiserie Florian in the Gorges du Loup is in a unique setting and climate, a
high country of mild Mediterranean winters and glorious summers, so rural in
ambiance that it feels like a confectionery in the country.
At the foot of the viaduct, away
from the river’s roar and the traffic noise from the road linking Tourettes to
Bar-sur-Loup, sits a family home with grand rooms alongside candy-making
facilities, where the best fruits and the most beautiful flowers of the French
Riviera are transformed into delectable treats: clementines and tangerines from
Vallauris, Menton lemons, bitter and bergamot oranges from Nice, roses,
jasmine, and violets from the Grasse region...
Crystallized flowers
are made in the first workshop. Those with a sweet tooth eat them straight from
the bag, while others use them as inspiration calls, decorating ice cream,
mousses, or pastries.
The second workshop,
where each operation requires patience and precision, is where we glaze our
candied fruit and make our jams.
In the last room, our
products are packed into handmade Provencal baskets, for our candied fruits, or
small bags for our crystallized flowers, coffee beans, Provencal almonds, or
chewy caramels in four scrumptious flavors...
Founded in 1949, the
Confiserie Florian in the Gorges du Loup sits in a breathtaking setting along
the banks of the Loup river, in the lower hills of Grasse’s beautiful
backcountry.
Decorated with antique furniture from the South of France dating from the 17th
and 18th centuries, both Confiserie Florian locations, Nice and Le Pont du
Loup, are a blend of tradition, refinement, and taste.
The quality of our
products was honored in 1972 when we received the Coupe d’Or du Bon Goût
Français, the “Gold Cup of French Good Taste.”
Encouraged by this
flourishing success and after buying the famed Florian brand, Confiserie
Florian in the Nice Old Town opened its doors in 1974 on Nice’s old port, the
original home of the former Florian chocolate factory, well known to the people
of Nice and the famous painter Matisse.
In the towns and
villages of the Grasse region - Le Plan, Plascassier, Tourrettes-sur-Loup,
Pégomas, Opio, Vence – roses are omnipresent during the month of May.
And in
the Confiserie Florian workshops, they are transformed into myriad delectable
wonders. The Centifolia and Tango roses are where the magic begins. The first,
which inspired the greatest designers and earned Grasse the reputation as a
world capital of perfume, is the “cent-feuilles” or “hundred petals” – a
precious springtime treasure! The broad petals of the second are wonderful for
making delicate crystallized flowers, tossed in candy sugar and bathed in syrup
for twelve hours in special crystallizing trays.
“The French Touch”
brings to you the honeys, jams and candied flowers for the biggest pleasure of
all gourmands, kids or elders!
Saturday, 29 June 2013
Les Fleurs Confites de Florian
La montagne, la
rivière, les collines voisines de Tourrettes et Bar-sur-Loup, le village perché
de Gourdon, l'air, la fraîcheur, les parfums du pays de Grasse… la Confiserie
des Gorges du Loup vit dans un déco
r et un climat unique, haut-pays de douceur
où l'on pourrait presque parler de fabrique à la campagne.
Au pied du viaduc, à l'écart des
rumeurs du torrent et de la route qui relie Tourrettes au Bar-sur-Loup, il y a
mieux : une maison familiale aux salles rayonnantes, et ateliers de fabrication
où sont transformés les meilleurs fruits et les plus belles fleurs de la
Riviera, clémentines et mandarines de Vallauris, citrons de Menton, oranges
amères et bergamotes de Nice, roses, jasmin et violettes du pays
Grassois...
Dans le premier
atelier sont fabriquées les fleurs cristallisées. Les gourmands les goûtent
nature et on les utilise au gré de son inspiration pour décorer glaces, mousses
ou pâtisseries.
Le deuxième atelier, où chaque opération exige patience et précision, est celui du glaçage des fruits confits et de la fabrication des confitures.
Dans une
dernière salle, les produits seront conditionnés en paniers provençaux faits à
la main - pour les fruits confits - ou en sachets pour les fleurs
cristallisées, grains de café, amandes de Provence, caramels tendres aux quatre
parfums ...
Créée en 1949, la Confiserie Florian
des Gorges du Loup est située dans un site exceptionnel entre le torrent des
Gorges du Loup et la montagne de l’arrière-pays grassois. Décorés de meubles
anciens du Midi de la France datant des 17èmes et 18èmes siècles, les
Confiseries Florian ont su allier tradition, raffinement et saveurs.
La qualité des
produits a été récompensée en 1972 par l’attribution de la Coupe d’Or du Bon
Goût Français.
Encouragée par ce succès croissant
et après rachat de la célèbre marque Florian, la Confiserie Florian du Vieux
Nice ouvrit ses portes en 1974 sur le Port de Nice, à l’emplacement originel de
l’ancienne chocolaterie
Florian, bien connue des
niçois et du célèbre peintre Matisse.
Les fleurs cristallisées figurent parmi les premières spécialités de la Côte d'Azur. La Confiserie Florian vous dévoile les secrets des confiseurs.
Confit de fleurs, liqueur de fleurs, sirop de fleurs, confiture de
fleurs, miel aux fleurs... Aujourd'hui, la cuisine aux
fleurs a trouvé sa place dans la gastronome française. Initiée il y a des
siècles, la douce croisade des confiseurs est en bonne voie.
A l'origine , une rose…La rose est la première fleur à influencer les confiseurs. Confiseurs ? Alchimistes diront-nous, tant il faut remonter loin dans le passé pour retrouver la première recette de cuisine aux fleurs. C'est en effet au 16ème siécle que le médecin Michel de Nostredame, plus connu sous le nom de Nostradamus, rédige L'excellent et moult utile opuscule, le premier livre de recettes aux fleurs écrit en français. Parmi elles, figure le sirop rosat - sirop de rose - plus goûté alors pour ses qualités laxatives que pour l'arôme des quelque mille cinq cents roses qui servaient à sa préparation.
De Neron à Pierre Herme…Cependant, l'origine de la cuisine aux fleurs est encore plus ancienne. En effet, lors des banquets de Rome, Néron inventa les pluies de roses, aux jeux épicés ou infusés des boutons de rose dans la gastronomie chinoise ou indienne. Eau de rose, qu'on goûtait jadis à la cour de Constantinople, thé parfumé à la rose, sirop de fleurs, compote de fleurs, gelée de fleurs, confiture de fleurs - en Turquie, la traditionnelle confiture aux pétales de centifolia, parfois servie avec du fromage blanc - macarons, sorbets et glaces (celle aux pétales de "Sonia", du grand pâtissier Pierre Hermé).
Pétales de rose cristallisés…Sur la Côte d'Azur, où les fleurs gorgées de soleil se cueillent dans la rosée du matin, la cuisine aux fleurs est vite apparue. Après le sirop de fleurs, vint les bonbons acidulés, inventés par un confiseur grassois, Monsieur Négre, au XIXème siècle. Ce furent les premières « fleurs sucrées » du sud, jusqu'à la confection des premières fleurs cristallisées. En 1949, la Confiserie Florian, installée aux Georges du Loup, tout près de Grasse capitale mondiale du parfum, se spécialise dans la confection de ces fleurs cristallisées. Ses pétales de rose cristallisés figurent aujourd'hui parmi les premières spécialités de la Côte d'Azur.
“The French Touch” vous propose les confitures, miels et fleurs confites de Florian pour le plus grad plaisir de tous les gourmands, petits et grands!
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