It should not be too difficult to find "A2" milk in France. The Guernsey cow is the most popular cow in France and Europe and it has A2 proteins in the milk. The cow with the next highest level of A2 protein is the Jersey Cow. Both of these are the most popular milking cows in France. Because this country needs good milk to make excellent cheese, they still use the best cows, they care more about quality than quantity, unlike the USA and Australia. New Zealand is in the midst of a 10 year plan to change all herds to A2 herds. Food, or rather, Milk for thought!!!