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May-June France Seasonality

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jeremyp Apr 5, 2008 10:16 AM

I would be interested to hear about the special ingredients/products that will be in season or coming into season in the late may-early june months... what special things should i be keeping a lookout for on menus?

thanks!

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  1. souphie RE: jeremyp Apr 5, 2008 02:33 PM

    strawberries, lobster, last morels, first girolles. All vegetables, almost, are great at that time. First cherries as well. In general, the things in seasons are easy to spot on markets: there are plenty and they are cheap. First summer fruits too: apricots, peaches, etc. -- more late june, but a lot depends on the season. In general too, it's the restaurant's job to put what's in season on the menu, and the best thing to do is to ask them what they recommend that day.

    13 Replies
    1. re: souphie
      Ljubitca RE: souphie Apr 5, 2008 03:12 PM

      May I then ask what is available late april early may?

      1. re: Ljubitca
        souphie RE: Ljubitca Apr 6, 2008 01:54 AM

        same, with more mushrooms, asparagus and no summer fruits. Actually, everything is available, but that's what's more in season in France/Paris. But there's no calendar rule that vegetables and fruits follow nicely, so each season is special. For instance this year there are still great truffles this week, which is very late in the season.

        1. re: souphie
          Ljubitca RE: souphie Apr 6, 2008 08:41 AM

          The morel news is exciting. My husbands family picks them in a wooded area in central Illinois at the same time of year. We of course never really get to partake as we live in NY. There is always a frenzy as there is never enough.

          1. re: Ljubitca
            souphie RE: Ljubitca Apr 6, 2008 09:25 AM

            Good morels are rare so you have to be picky on restaurants and shops -- I would argue in favour of Gérard Besson, Robuchon, Senderens, the Rostang connection, la Régalade, and Planète fruits rue Poncelet in terms of shop.

            1. re: Ljubitca
              e
              Elyssa RE: Ljubitca Apr 8, 2008 11:59 AM

              I was excited to hear about the morel news as well. I will be in France that last 2 weeks in May (Paris for 3 says and then Provence for a cooking school). I just recently got into morels so hopefully I can give them a taste in season in France.

              Does is differ by region as well? Will I be finding something particularly interesting or different in Provence's farm markets vs. says Paris' or Loire Valley's?

              1. re: Elyssa
                souphie RE: Elyssa Apr 9, 2008 01:45 AM

                Yes. Southern France markets tend to be richer. But the same problem exits North and South that you have to be picky. I have no first-hand knowledge of food shopping in the south, but I'm sure some here have.

            2. re: souphie
              souphie RE: souphie Apr 6, 2008 09:28 AM

              Also petits pois, fèves...

              1. re: souphie
                Ljubitca RE: souphie Apr 6, 2008 07:02 PM

                If one were to come across these French morels in the market - what would be the best way to prepare them?

                We are renting an apartment in the Marais.

                1. re: Ljubitca
                  souphie RE: Ljubitca Apr 7, 2008 06:49 AM

                  Like any other mushroom, imo. Poelé, possibly with an egg, a met juice always welcome. I wrote a post about it but I haven't translated it yet. http://www.julotlespinceaux.com/2007/...

                  1. re: Ljubitca
                    PBSF RE: Ljubitca Apr 7, 2008 08:01 AM

                    Best sauteed with other wild mushrooms, shallot, a little fresh herb as a separate course.
                    Sauteed in omelet or scrambled eggs.
                    In fresh pasta.
                    With asparagus and fresh peas.
                    With cream in a sauce for chicken or veal.
                    Make sure to rinse it well for sand and insects.

                    1. re: PBSF
                      Ljubitca RE: PBSF Apr 7, 2008 06:06 PM

                      Yes the ones I am used to have many inhabitants so they are always soaked, thanks for info and recipes cant wait!

                      1. re: Ljubitca
                        souphie RE: Ljubitca Apr 7, 2008 11:27 PM

                        soaking is a bad idea, as mushrooms absorb water and lose their taste. If soaking, should be kept very short. rinsing, as PBSF says, is better. For morels, you often need to cut them open -- and rinse quickly, and dry quickly on a cloth.

                        1. re: souphie
                          Ljubitca RE: souphie Apr 8, 2008 06:02 PM

                          We cut them open and only soak so that the bugs come up. Not long. I don't want the taste to go into the bug water. I cant answer to different morels in France as we have never been but will there soon.

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