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:
“Much poetry seems to be aware of its situation in time and of its relation to the metronome, the clock, and the calendar. ... The season or month is there to be felt; the day is there to be seized. Poems beginning “When” are much more numerous than those beginning “Where” of “If.” As the meter is running, the recurrent message tapped out by the passing of measured time is mortality.”
—William Harmon (b. 1938)