Eating the French way with seasonal products in January

January is a cold month in most of France and carrots, cabbages, turnips and leeks can be found in abundance. It is therefore the perfect time for Pot-au-feu and Potée.

At the fishmonger, you will find a lot of oysters, sear urchins, scallops, sea basses and rays.

The salad of the month is lamb’s lettuce, often served with beetroots. This salad also goes very well with nuts and small pieces of orange.

Cheese fanatics (like me) love January as it also is the perfect time for the Fondue Savoyarde! Besides the perfect weather, hard pressed cheeses such as  Comté, Emmental, Beaufort and Abondance are excellent during this month. It is also true for blue-veined cheeses such as blue cheese and the Fourme d’Ambert. Stay away from classic Normandy cheeses with flowered crusts (Camembert, Livarot or Pont l’Evêque), they will be much better in spring.

And here you go, a quick summary of the most popular French products in January. If you would like to see recipes with some of these products, leave me a comment below !

Advertisements

2 thoughts on “Eating the French way with seasonal products in January

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s