French producers bring delicacies of home life to Taipei

A group of French winemakers and trade merchants are bringing delicacies from their hometowns to Taiwan this week as part of the French Pavilion at the FOOD Taipei 2010 exhibitions.

This is the first time that The French Agency for International Business Development has taken part at the FOOD Taipei exhibitions, notes François Cotier, Deputy Director of Institut Français de Taipei's Trade Department. "We hope to expand the scale of the French Pavilion in the exhibitions next year and to display our exquisite delicacies in a more notable place," he said on Thursday.

With the assistance of the French Institute in Taipei, a total of ten brand names ranging from manufacturers of wine to trade merchants and Taiwanese agents are all on hand in the French Pavilion, displaying a nice range of Gallic foods such as olive oil, cheese, wine and oysters.

Among the people on hand to introduce the wares are Gilles Dumangin from the Champagne region and Sophie Poitevin from Bordeaux, who represent the fifth and sixth generation respectively of winemaking families. Since taking over the family business, Dumangin has upped the range of products offered by the firm by introducing several high-end champagnes that help solidify the position of their top of the range wines.

Since 2001 Dumangin has further accelerated his moves toward innovation by creating a Champagne vinegar and jam (confit de vin Champenois) that perfectly complements the famous French delicacy goose liver (foie gras). Another unique recipe developed using the fruits of the family winery is a grape chutney that serves as a great condiment for pastry.

"I hope soon that people in Taiwan will be offered access to these products," said Dumangin.

By Fiona Lu Taiwan News, Staff Reporter Page 3