Autumn is one of the best times for food lovers in France as markets overflow with fresh and tasty produce. Here is a look at some of the most flavorful dishes you should try during the season.
Mushrooms and Truffles
Autumn is the perfect time for an outing into the French countryside, where you can hunt for mushrooms and—if you are lucky and know where to look—also for truffles. Many French pharmacies even offer a mushroom identification service to assure you that your bounty is safe to eat.
But if that still sounds like too much hard work, you don’t need to get down on hands and knees to enjoy autumn mushrooms. Visit the market or look for good local restaurants offering seasonal specialties.
Autumn is also hunting season and the perfect time to try game. This rustic French stew is ideal for cozy autumn evenings, and best of all, game meat is naturally low in fat, making it a healthy choice. Typical recipes call for a bottle of red wine, root vegetables, and mushrooms.
Truffade
What this dish from the Auvergne lacks in Instagram appeal, it makes up for in hearty flavor. Truffade is a kind of thick potato pancake made with goose fat and Tome Fraiche cheese. Meat lovers can add bacon, while vegetarians can substitute the goose fat with vegetable oil and serve it with a green salad.
Herring
Head to the northwest coast of France in November to experience festivals dedicated to the humble herring. You will discover more preparation methods for the fish than you ever thought possible. The largest herring festival usually takes place in late November in Dieppe.
Fricassee
Nothing says autumn coziness more than a juicy stew, and fricassee is one of the key recipes. Chicken is the most commonly used meat, but you can also prepare the dish yourself by cutting and braising the meat before making a white sauce to simmer it in.
Chestnuts
When October comes, the unmistakable smell of roasted chestnuts fills the streets in France. Chestnuts have been a staple in the French diet for centuries, thanks to the abundance of forests that provided even the poorest families with a good supply. If you want to try the best of the best, look for Châtaigne, Périgord, Limousin, Midi-Pyrénées, or Châtaigne d’Ardèche to ensure quality. You can not only eat them straight from the bag you get from street vendors but also find them on menus in soups, sauces, desserts, and liqueurs.
Pumpkin Pie
Americans in particular might be pleased to learn that pumpkin pie (tarte à la citrouille) is a specialty in France. It is often served around All Saints’ Day (November 1st) and is especially common in the central part of the country. If you plan to make your own pumpkin pie, be warned that canned pumpkin puree is often unbearably expensive in France. So why not do as the French do and buy fresh pumpkin pie from your local market?
Galettes
In France, a galette usually refers to a round, flat pastry, and in autumn you can indulge in a variety of flavors such as apples, pears, or plums, all of which are in season.
In Brittany, however, it has a different meaning—the Breton galette is a type of crêpe and just as delicious. Try it with salted caramel—the sauce has been a regional favorite for centuries since it was exempt from the French salt tax in the 16th century, and it perfectly complements autumn flavors.
Cider
Autumn isn’t just about the grape harvest—it’s also cider season, with apple and cider festivals across the country, especially in Brittany and Normandy. A great way to explore the best spots is the 40 km circular cider route that passes through villages, meadows, farms, and of course numerous orchards. Alternatively, you can try Calvados from Normandy, a delicious apple brandy.
