Autumn is one of the best seasons for food lovers in France because the markets overflow with fresh and delicious ingredients. Here are some of the most delicious dishes you absolutely must try this season.
Mushrooms and Truffles
Autumn is the perfect season to go into the French countryside to search for mushrooms or, if you are lucky or know the right places, to find truffles. Many French pharmacies offer mushroom safety testing services to ensure that the mushrooms you collect are safe to eat.
But if this feels too difficult, there’s no need to bend down on hands and knees—just go to the market or find a good local restaurant that offers seasonal specialties.
Autumn is also hunting season, making it a perfect time to enjoy game meat. This rustic French stew is ideal for chilly autumn evenings, and wild meat is naturally low in fat, making it a healthy choice. A typical recipe calls for a bottle of red wine, root vegetables, and mushrooms.
Truffade
This dish from the Auvergne region may lack visual appeal on Instagram, but its rich flavor more than makes up for it. Truffade is a type of thick potato pancake made with goose fat and Tomme fraîche cheese. Meat lovers can add bacon, while vegetarians can substitute the goose fat with vegetable oil and serve it with a green salad.
Herring
In November, you can experience a festival celebrating herring on the northwest coast of France. The ways to prepare herring are far more varied than you might imagine. The largest herring festival usually takes place in Dieppe at the end of November.
Fricassee
Nothing says autumn coziness like a juicy stew, and fricassee is one of the most important recipes. Chicken is most commonly used, but you can also prepare it by cutting your own meat and cooking it gently with a white sauce.
Chestnuts
When October arrives, the distinctive aroma of roasted chestnuts fills the streets of France. Chestnuts have been a staple of the French diet for centuries because the forests were abundant enough to supply even poor households. For the best quality, look for Châtaigne, Périgord, Limousin, Midi-Pyrénées, or Châtaigne d’Ardèche. Roasted chestnuts can be eaten directly from a bag at street stalls, and they also appear in soups, sauces, desserts, and liqueur menus.
Pumpkin Pie
One thing that especially will please Americans is that pumpkin pie (tarte à la citrouille) is a special dessert in France as well. It is often served around All Saints’ Day (November 1st) and is especially popular in the central regions. If you plan to make pumpkin pie yourself, keep in mind that canned pumpkin purée is very expensive in France. Therefore, it is recommended to buy fresh pumpkins at local markets and make it like the French do.
Galette
In France, galette generally means a round, flat pastry cake, and in autumn, it can be enjoyed with seasonal fruit flavors such as apple, pear, and plum.
However, in Brittany, it means something a little different. Breton galette is a type of crêpe, which is just as delicious. Try it with salted caramel—the sauce has been loved in this region for centuries following the salt tax exemption in 16th-century France, and it pairs perfectly with autumn flavors.
Cider
Autumn is not only grape harvest season but also cider season. Cider and apple festivals take place across the country, especially in Brittany and Normandy. A great way to explore the best locations is by following the 40 km circular cider route, passing through villages, meadows, farms, and, of course, countless orchards. Alternatively, you can also taste Calvados from Normandy, a delicious apple brandy.
