At once traditional and modern, the Apéritif lets us rediscover French food and drink products.
The apéritif is a festive occasion when we celebrate events big and small in our family and social lives. It is a casual opportunity to get together, chat and get to know one another. This tradition, very common in France and throughout Southern Europe, provides a wonderful chance to let the world rediscover the variety and simplicity of French food and drinks products, an aspect of our culinary heritage that is often unknown. Breads, wines*, cheeses, cold meats, ciders*, fruit juices, deli products, spirits*, fruits and vegetables, prepared foods, seafood products and more. An abundance of high-quality, flavourful products that can be prepared and presented in many different ways - from the simplest to the most refined - adapted to our modern lifestyles.
* Alcohol abuse is dangerous for your health. Drink responsibly.
The aperitif, a moment of pleasure for the French
The aperitif is synonymous with a festive atmosphere, sharing and pleasure. According to a January 2005 survey carried out by Sofres, a French market research group, it remains a deeply French tradition as nearly 90% of the French population enjoys an aperitif at least once a week. Despite its ancient origins, the aperitif is a social rite whose composition has changed enormously over the century, reflecting changes in French society.
The aperitif is becoming increasingly “private”
These days, we less and less frequently have an aperitif in public places, such as cafés and restaurants, which are decreasing in number. Instead, we prefer to enjoy an aperitif at home. Today, according to a study by social and economic research firm Credoc, 3 French people in 10 invite friends or family to have an aperitif at their home at least once a month.
The “dinner aperitif” is booming
With today’s meals becoming increasingly simple, the “dinner aperitif” is rapidly gaining in popularity. It is particularly appealing to young adults and students, who have made it something of a speciality. As sociologist Jean-Pierre Poulain observed in a study carried out from March to September 2005, “each individual experiences an aperitif differently, and everyone can nibble what he or she wants. This allows for more social interaction, as diners can freely move from one person to another throughout the evening.”
Healthy eating and creativity
What we eat and drink during an aperitif has changed a lot over the centuries. Alcoholic beverages or no longer the only item on the menu. The keys to a successful aperitif are creativity and healthy eating. Consumers are now seeking alternatives to savoury products (such as crackers, puffs, nuts and others). Instead, today’s hot trends include light dips for vegetables or chips, as well as more sophisticated aperitifs based on exotic products, blending sweet and savoury flavours.
Where can you enjoy the Apéritif around the world?
