What's in season in France in autumn? Here's what to eat

As the golden hues of autumn sweep across France, markets transform, bursting with seasonal treasures that celebrate the land's agricultural richness. From September to November, the French countryside offers an array of produce at its peak, inviting a sensory feast grounded in tradition and terroir.

Autumn brings a wealth of ingredients, from ripe fruits like apples, pears, and figs, to the rustic charm of root vegetables, hearty squashes, and wild mushrooms. This season also marks the return of celebrated game meats, freshly harvested nuts, and an array of seafood, including oysters and scallops from France's renowned coastlines. Local cheeses, enriched by the pastures of spring and summer, come to maturity, adding depth to the seasonal fare.

Nuts like chestnuts and walnuts, cherished in both savoury and sweet dishes, are gathered from iconic regions like Ardèche and Périgord. French cuisine during autumn reflects a respect for the rhythms of nature, crafting dishes that warm the soul and highlight the bounties of the season. Join us as we explore the flavours and ingredients that make autumn in France a culinary journey to savour.

 Photo by Gary Butterfield on Unsplash

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Fruits
As the days shorten and temperatures cool, French orchards yield an array of fruits that define the autumnal landscape.

Apples and Pears 
These quintessential autumn fruits are harvested throughout France. Regions like Normandy and the Loire Valley are renowned for their apple and pear orchards, producing varieties ideal for both eating fresh and cooking. Tarte Tatin, a classic French dessert, showcases caramelised apples atop a buttery pastry.

Grapes 
September marks the grape harvest, or "vendange," in France's famed wine regions such as Bordeaux, Burgundy, and Champagne. While primarily destined for winemaking, certain table grape varieties are also available, offering a sweet taste of the vineyards.

Figs 
In early autumn, figs are abundant, especially in southern regions like Provence and Languedoc. Their rich sweetness complements both savoury dishes, such as salads with goat cheese, and desserts like fig tarts.

Mirabelle Plums 
Particularly associated with the Lorraine region, these small, sweet, yellow plums are harvested in early autumn. They are often used in jams, brandies, and the traditional Tarte aux Mirabelles. Photo by Andrew Ridley on Unsplash

Vegetables Autumn brings a bounty of vegetables that form the foundation of hearty French cuisine.

Squash and Pumpkins 
Varieties such as butternut squash, potimarron (red kuri squash), and traditional pumpkins become prevalent. These are used in soups, gratins, and roasted dishes, providing a sweet, nutty flavour. In Provence, the "courge de Nice" is a local favourite.

Mushrooms 
The damp autumnal forests of France are ideal for wild mushrooms. Ceps (porcini), chanterelles, and girolles are foraged and featured in many regional dishes. Mushroom hunting is a cherished activity, with local markets offering fresh finds.

Cabbages and Brassicas 
Varieties like Savoy cabbage, Brussels sprouts, and cauliflower thrive in cooler temperatures. These are integral to dishes such as choucroute garnie in Alsace, where fermented cabbage is paired with sausages and meats.

Root Vegetables 
Carrots, turnips, parsnips, and beetroots are harvested in autumn. They are often roasted or used in stews like pot-au-feu, a traditional French beef stew with root vegetables.

Meats and Game Autumn is synonymous with hunting season in France, leading to an increased availability of game meats.

Wild Boar (Sanglier) 
Particularly in regions like Corsica and the Ardennes, wild boar is hunted and prepared in stews or roasted, often accompanied by chestnuts.

Venison Deer meat becomes more accessible, used in dishes such as civet de cerf, a hearty venison stew cooked with red wine and mushrooms.

Duck and Goose 
In southwestern France, especially in the Dordogne and Gascony, duck and goose are central to autumnal cuisine. Confit de canard (duck confit) and foie gras are traditional specialities.

Seafood
The cooler waters of autumn bring a variety of seafood into season.

Oysters  The "r" months (September to April) are traditionally considered the best time to consume oysters. Coastal regions like Brittany and Normandy harvest oysters that are enjoyed raw with a squeeze of lemon or cooked in dishes like oyster gratin.

See also: 10 French oyster varieties to know Scallops (Coquilles Saint-Jacques)

The scallop season begins in October, with Normandy being a significant harvesting area. They are often prepared simply to highlight their delicate flavour, such as in Coquilles Saint-Jacques à  la Bretonne.

Mussels 
Mussels are abundant in autumn, particularly from the Atlantic coast. Moules marinières, mussels cooked in white wine, garlic, and herbs, is a classic preparation.

Cheeses
Certain French cheeses reach optimal ripeness in autumn, reflecting the rich pastures of spring and summer.

Mont d'Or 
This creamy, soft cheese from the Jura region is traditionally available from September to March. It is often baked in its wooden box and served warm, making it a comforting autumnal treat.

Fourme de Montbrison 
A cow's milk cheese from the Massif Central, it is pale orange and cylindrical in shape. During ripening, it is pricked once with long needles to develop a fine blue marbling.

Pouligny Saint-Pierre 
A goat's milk cheese from Centre-Val-de-Loire, its pyramidal shape is a tribute to the bell tower in the eponymous village where it comes from in the Indre département. Its production area is the smallest of the French AOP cheeses nestled in the heart of the Brenne Regional Park, over a radius of 10km.

Nuts
Autumn is the season for harvesting nuts, which feature prominently in French cuisine.

Chestnuts 
Particularly in regions like Ardèche and Corsica, chestnuts are harvested and used in soups, purées, and desserts. Roasted chestnuts are a popular street food during autumn festivals.

Walnuts The Périgord region is renowned for its walnuts, which are harvested in autumn. They are used in baking, salads, and to produce walnut oil, a staple in French kitchens. The "Route de la Noix" in Périgord offers a journey through walnut orchards and traditional mills.