What Dishes do the French Eat in Spring?
Here are a few examples of traditional French spring dishes:
Artichokes: Fresh artichokes are often braised or grilled and served as a side dish or as the main ingredient in dishes like artichoke hearts with vinaigrette.
Morel Mushrooms: These prized mushrooms are often sautéed and used as a flavorful ingredient in dishes like morel mushroom risotto or mushroom tart.
Asparagus: Fresh asparagus is often boiled or grilled and served as a side dish, or as the main ingredient in dishes like asparagus soup.
Lamb: Roasted lamb is a traditional main course for Easter, a popular spring holiday in France.
Sorrel: This tart and tangy green is often used to make sauces for fish or meats, or added to soups and stews for a bright, fresh flavor.
These are just a few examples of the many delicious French spring dishes that are enjoyed by families and communities during this time of year. The specific dishes that are popular can vary depending on regional and cultural differences within France.