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Throughout the year, the Foreign Agricultural Service (FAS) organizes promotional events in order to facilitate market opportunities for U.S. food products.
Soul & Spirits Event
On June 14 2019, the Office of Agricultural Affairs with the sponsorship of Baron Philippe de Rotschild France Distribution and Brown Forman organized a reception in order to support U.S. whiskies and bourbon sales in France. the event was a real succes with more than 160 invitees. More information here.
U.S. Healthy Food and Nutrition Event
The Office of Agricultural Affairs in conjunction with USDA’s cooperators including the Alaska Seafood Marketing Institute, the American Pistachio Growers, the California Almond Board, the Cranberry Marketing Committee, the Florida Department of Citrus, the North Carolina Sweet Potato Commission, SeafoodexportUSA Northeast, the USA Dry Pea and Lentil Council and the US Dry Bean Council organized a health and nutrition event to promote sales of U.S. food and beverage products. More information here.
U.S. Craft Beer Pairing Diner in Paris
The Brewers Association (BA) with the support of the Office of Agricultural Affairs organized for the first time a pairing dinner at the official residence of the U.S. Ambassador to promote the variety and quality of American craft beer. More information here.
U.S. Beef Promoted to the Food Service Industry
The Offices of Agricultural Affairs of the U.S. Embassy in Paris and Rome with the support of the U. S. Meat Export Federation (USMEF), organized a first time multi-country event at the Beefbar in Monte Carlo featuring different cuts of U.S. high-quality beef for a discerning market. More information here.
Alaska and NorthEast Coast Seafood Products Promoted to the French Trade
On March 27, The Office of Agricultural Affairs in conjunction with the Alaska Seafood Marketing Institute (ASMI) and FoodexportUSA Northeast organized a U.S. seafood trade event to promote the image of U.S. seafood products in France. More inormation here.
Food Service Promotion
FAS was eager to introduce French chefs and restaurateurs what was best from the U.S. on the French market. In this exercise, during a dinner held at the Hotel de Talleyrand in Paris, talented chefs staged wonderful recipes to highlight products such as king crab, North Pacific wild salmon, cod from Alaska, Maine lobster or beef angus. Pastry chef used California pistachios, almonds and cranberries. Finally, the head sommelier delighted their palates with California and Washington state wine selection. More information here
U.S. Pima Cotton Promoted to the French Fashion Industry
The Supima cotton group, with the support of FAS, hosted a fashion event at the U.S. Ambassador’s residence in Paris to showcase gowns made with U.S. Pima cotton. More information here
FAS also organizes speakers programs in France to share the knowledge and agricultural practices of the United States.
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