The evolution of the French aperitif

The French aperitif is not a new thing, it has been a part of the pre-dinner customs since several decades, indeed 39 million of aperitifs are served each week at home, consisting of a drink (mostly alcohol) and snacks. 

If before a bag of crisps or salted peanuts were enough to satisfy aperitif lovers it has evolved since the last 10 years mostly with the prominence of the “apéritif dinatoire” roughly translated as “aperitif dinner” which consists in a more consistent aperitif that can replace a  meal.

The aperitif trend remains but aperitif has become more consistent and diverse than before, with new products such as humous, Iberian deli meats, olives, cheeses now on the table. The aim is also to surprise your guests with unusual and rare products.

The aperitif also evolves to please new diets such as veganism, gluten-free or non-alcohol consumers. In addition, the offer for organic aperitif products has increased to match the current overall trend.

How to accommodate aperitif without a proper drink?  If before it was mostly served with typical French wines (whites or rosés) now the trend is to offer cocktails. Those are mostly home-made with originals alcohols (prosecco, rum, vodka etc). It’s interesting to notice that 25% of the cocktail’s consumers proclaim themselves to be totally alcohol abstinent.

With 2 billion servings each year and an average budget of €22 per serving, the aperitif represents a huge market, with a wider offer of products. The aperitif evolves to match societal habits while offering the opportunity to discover new products and impress guests.

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