". . .if the chefs know that they
are getting a good, high quality product, and they are presented
with some good ideas for recipe development, it will create a
demand of its own." --
RON DE MERS
|
IMPORTERS
ARE COMBING THE WORLD FOR just the right products to meet the
increased demand from brokers and distributors throughout the
United States. Normally found on retail shelves in high end gourmet
stores, such as Bristol Farms, Whole Foods, Grace's, and West
Point Markets, and small multi-unit niche chains. Importers and
brokers alike have seen a huge increase in demand from the independent
restaurant and hotel sector. Special attention is being paid to
production methods, unique growing or manufacturing conditions
indigenous to an area, as well as the natural, or organic, growing
conditions. Ron De Mers, president of Fairfield, Connecticut based
International Gourmet, has recently launched high end gourmet
chocolates, oils, truffles, and other marinated vegetable lines.
De
Mers is not surprised by the positive response he has gotten.
Because Maxim's has enjoyed a long and respected reputation throughout
Europe, De Mers is confident that the gourmet and high end foodservice
sector will catch on fast.
In
addition to these gourmet lines, De Mers is offering preserves
in wine, oranges in vodka, and fruits in Armagnac and natural
preserves from Favols, in Villeneuve-sur-Lot and Beurre de Truffles
(Truffle Butter) from Draguignan-based Domaine D'Argens.
Because
of De Mer's experience in the gourmet food industry, he has been
able to place his high end products in some of the finest gourmet
stores in America. The French have very high standards for gourmet
foods, a trend that is catching on with American producers everywhere.
The award winning product promises great success for the veteran
importer.
However,
De Mers realizes that American palates still need to catch up
to the European palate in some ways. Chestnuts, in the fresh,
dried, and creamed varieties, are a widespread item in Europe.
Here, they are not so prevalent. "I believe that if the chefs
know that they are getting a good, high quality product, and they
are presented with some good ideas for recipe development, it
will create a demand of its own." say De Mers. "In fact,
presentations for chestnuts are under development right now."
Using
his strong base of of high end gourmet items to build his future
lines and acceptance into the US markets, De Mers has his eye
on other countries as well. "I have been in importing all
my life. What I have learned is, if you present today's consumer
with a high quality product with an interesting story, coupled
with new ways to use them, the re orders are there. It does not
matter if they are from France, Italy, Scotland, or Germany. It's
the discovery that counts."
|
