Though apples can be found year-round thanks to imports, different varieties and preservation techniques, they're best when eaten in autumn and winter. For a gourmet dessert, the combination of apples and cinnamon is a sure winner, as in this updated flognarde recipe by Willy Camboulin, chef of Barricot restaurant in Toulouse.
But it's citrus fruits that are the true stars of winter. Lemons, oranges, clementines, mandarins... One thing they all have in common is a wealth of vitamin C – their thick peel allows them to preserve this easily destroyed nutrient. Another one of our wintertime allies, the kiwi is a fruit rich in the enzyme actinidain, which helps our body to better digest proteins.
If you still need inspiration for what to do with fresh local produce during the winter months, look to the examples of Blossom, a gastronomic restaurant near Les Tuileries in Paris, Les Bon Sens in the Parisian suburb of Guyancourt, or Le Hangar in Lyon’s 3rd arrondissement. Each in its own way, these restaurants share the same local commitment by renewing their menu season after season.