The harvesting of apples and pears begins around September, although this differs from one variety to the next. Nicolas Innocenti, pastry chef at the Michelin-starred 1912 restaurant in Trouville, has created the ultimate autumn dessert in his recipe for roasted pear with fennel, an original and irresistible dish that you simply must try. Other indispensable produce of the season includes grapes, which are excellent from September to October, while broccoli begins to appear at market stalls in September. Due to their sweet mildness, the Cucurbitaceae – pumpkins, squashes and gourds – are the stars of seasonal gratins and soups.
In autumn we also find produce that's available all year long, like cabbage, lettuce and root vegetables. A number of fruits and vegetables are thus available up until winter. Of course we think of potatoes, onions and carrots, but why not (re)discover turnips, parsnips or even Jerusalem artichokes as well? Long neglected, these very tasty vegetables are finding their way back onto our plates.
Beyond the benefits of sustainability, health and taste, eating locally and in season is a true source of creativity. When we replace produce that's heavily cultivated or imported from the other end of the world with ingredients that we aren’t usually in the habit of using, we diversify our pleasure while making delicious discoveries!