". . .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

Smaller World,
Increased Imports

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."