What’s in the markets in France – February

[John Talbott]

What’s in the markets in France – February

I’ve gotten a little encouragement to start a monthly series on products in our markets after my response to the thread on March products. So, here’s February – much credit to the Almanach du Gastronomie by Armelle de Scitivaux (Bottin Goumand, 1998, 133 FF) and Regal magazine, (recommended by the LTP of member Paga), featuring a combo of restaurant, product and recipe info that is really cutting edge, by me anyway (unfortunately they have no worthwhile web presence – you gotta call 01.43.23.45.72 or buy a copy which has subscription data).

The following are in full season in February (underlined items are biggies and/or have recipes in Regal): oysters, bar, cod, merlan, langoustines, sole, turbot, lotte, oursin, coquille St-Jacques, calamari, coques, herring, monkfish, l’omble chevalier, palourdes, praires, ray, salmon and plie; milk-fed lamb, goose, farm pork and veal; l’Abondance, Cantal, Laguiole, Salers, Mimolette, Comte, l’Epoisses, Maroilles, Mont d’or, Munster-gerome, Vacherin, Ossau-Iraty; avocados, betterave, swiss chard, spinach, broccoli, cauliflower, leeks, fennel, dry mushrooms, celery-rave, rutabaga, topinambour, crosnes, salsify, celery, raddichio, cabbage, endives, Soissons beans, lentils from Puy, mache, turnips, parsnips, leeks and frisee; truffles; chestnuts; bananas, kiwi fruits (kiwis are the folks; kiwi fruits the products); yellow lemons, grapefruit, bananas, clementines, mandarins, Seville and other oranges, cumbava, dates and exotic fruits (e.g., mangos, passion fruit, litchis, coconuts, kaki, pomegranates, kumquats, starfruit and ground cherry).

Others - please add to it.

[bleudauvergne]

Yes, now is the time to get your hard mountain cheeses. Blettes are coming around, brussel sprouts, parsnips. It is pot au feu season, as well as time for the big pumpkin like squash, and the radis noir. Don't forget you endives!

[bleudauvergne]

It would be interesting to know what the cafes and bistros with seasonal menus are serving this month.

[John Talbott]

It would be interesting to know what the cafes and bistros with seasonal menus are serving this month.

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Well, so far in February, every place I've been in has pumpkin soup, pork and scallops.