Specialties By Season
French cuisine varies according to the season. In summer, salads and fruit dishes are popular because they are refreshing and produce is inexpensive and abundant. Greengrocers prefer to sell their fruit and vegetables at lower prices if needed, rather than see them rot in the heat. At the end of summer, mushrooms become plentiful and appear in stews throughout France. The hunting season begins in September and runs through February. Game of all kinds is eaten, often in elaborate dishes that celebrate the success of the hunt. Shellfish are at their peak when winter turns to spring, and oysters appear in restaurants in large quantities.
With the advent of deep-freeze and the air-conditioned hypermarché, these seasonal variations are less marked than hitherto, but they are still observed, in some cases due to legal restrictions. Crayfish, for example, have a short season and it is illegal to catch them out of season. Moreover, they do not freeze well.
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Famous quotes containing the word season:
“When I read a story, I relive the moment from which it sprang. A scene burned itself into me, a building magnetized me, a mood or season of Nature’s penetrated me, history suddenly appeared to me in some tiny act, or a face had begun to haunt me before I glanced at it.”
—Elizabeth Bowen (1899–1973)