Fall in love with France, one recipe at a time.

A weekly recipes letter for those who love French food in all its glory.

Make Your Own Autumn Table Edition

Why settle for just one dish when the season is full of treasures?

Mix and match your favorites to create a meal that feels like a long, golden afternoon in France — three, four, or even five courses, all glowing with autumn warmth.

From honeyed tarts and creamy forest pies to roasts that whisper of vineyards, choose what calls to you… and let your table tell its own story.

Autumn Recipes

As autumn falls in Bergerac’s vineyards, local cooks transform leftover grapes into a heartwarming supper known as poulet aux raisins—tender roasted chicken baked with grapes and white wine.

The grapes burst as they bake, blending with pan juices and Dijon mustard for a sauce that begs to be mopped up with fresh bread.

Chicken, shallots, rosemary, and a splash of Bergerac or Sauvignon Blanc unite for a dish that’s both rustic and elegant.

Hints of olive oil and butter lend richness, while green grapes add gentle sweetness to balance the savory flavors.

Enjoy this classic with a chilled Bergerac Blanc Sec or, for added depth, a Viognier.

This is true French countryside cooking—simple, fragrant, and deeply satisfying.

Autumn in the heart of the Périgord forest brings a bounty of wild mushrooms—cep, chanterelle, and trompette—transformed into a comforting tourte forestière.

These earthy mushrooms are sautéed with shallots, garlic, and thyme, then folded into cream and melted Comté cheese for rich, layered flavor.

This savory filling nestles between buttery layers of puff pastry, golden from an egg glaze and gently perfumed with fresh herbs.

Baking fills the kitchen with the scent of the forest after rain, promising a dish that feels like home after an autumn walk.

Enjoy it alongside a simple green salad tossed in walnut oil, and let a glass of Bergerac Sec or Côtes du Jura Chardonnay add the perfect, earthy finish.

Every bite is crisp, creamy, and unmistakably autumnal.

Autumn in Dordogne brings golden walnut groves and pears nearly melting with ripeness, inspiring a rustic tart that celebrates the local bounty.

This classic treat features ripe Comice or Williams pears, fragrant wildflower honey, handfuls of toasted walnuts, and a flaky crust — all simple ingredients that evoke the region’s tranquil charm.

Traditionally baked in old farmhouses near Sarlat on Sundays, the tart’s flavors are gently coaxed the way only a cooling fire can — sweet pears caramelizing beside buttery pastry, with a subtle hint of Armagnac and cinnamon.

Serve it warm, perhaps with a dollop of crème fraîche or a drizzle of local honey for an extra flourish.

A glass of Monbazillac or Saussignac — sweet white wines from Dordogne — is the ideal companion, echoing the tart’s honeyed, nostalgic notes.

In late October, the Loire Valley transforms as autumn paints the countryside, and kitchens fill with the scent of simmering game and woodsmoke.

Civet de Lièvre, a slow-cooked hare stew, marks the season—marinated overnight in red wine, thyme, bay, juniper, and garlic, then braised gently with carrots, onions, and a touch of either blood or dark chocolate for depth.

No two versions are the same: each cook or village adds their own magical ingredient, like a drizzle of Cognac or a richer cut of meat.

The sauce becomes luxuriously thick, perfect for serving over pureed potatoes or fresh tagliatelle, with a glass of local Chinon or Bourgueil wine.

On rainy evenings, when candlelight softens the room and the aroma lingers, civet is more than food—it's a tradition, an embrace from France’s heart.

When autumn arrives in Bordeaux, the air fills with the scent of woodsmoke and the prized cèpes mushrooms—porcini—emerge beneath dew-laden oak leaves.

Locals quietly forage with baskets and small knives, cherishing the earthy, buttery aroma released by the first cut.

The tradition of cèpes à la Bordelaise honors these wild treasures in a simple dish using olive oil, butter, garlic, parsley, breadcrumbs, and sometimes a splash of Bordeaux red wine.

As the mushrooms sauté and the kitchen fills with fragrance, dinner becomes an event celebrating the season's gifts.

Enjoy cèpes atop country bread, alongside roast duck, or simply straight from the pan—best shared with someone close.

Pair with a local Saint-Émilion or Pomerol for a true Bordelais experience, and savor the warmth of autumn in every bite.

Coq au Vin is a legendary Burgundy dish born from rustic tradition and the clever use of bold, local wine to transform even the toughest rooster into a meal worth savoring.

The stew’s deep flavors recall autumn evenings in the French countryside, symbolizing both patience and friendship.

To make Coq au Vin, chicken is marinated overnight in red Burgundy with herbs, carrots, and onion for maximum richness.

After browning with smoked lardons and mushrooms, everything is gently simmered until the meat nearly falls off the bone, creating a sauce as soulful as the landscape.

Served with mashed potatoes or a crusty baguette, and paired with a Bourgogne Pinot Noir, this dish invites you to slow down and savor tradition.

In Beaune, as the vineyards turn gold, locals say patience is the finest ingredient of all.

Along Brittany’s untamed coast, the cotriade stands as the region’s soulful fish stew, once crafted by local fishermen from the fresh catch, potatoes, and onions with little else but the briny sea breeze.

This humble cousin to bouillabaisse is served straight from the pot, often accompanied by hearty rye bread and a splash of local cider.

Tender white fish—like hake, pollock, or cod—simmer with leeks, garlic, potatoes, and herbs in a savory fish stock, brightened by a dash of white wine and lemon.

Locals recommend toasted rye bread and a spoonful of rouille or mustard for an extra kick.

Pair it with a chilled Muscadet Sèvre-et-Maine or a dry Breton cider to capture that windswept coastal spirit.

Near Concarneau, daybreak brings this tradition alive with each new tide.

High in the Auvergne volcanic highlands, winters linger, but stone kitchens glow with the comfort of Aligot — mashed potatoes transformed by ribbons of melty cheese.

Once a sustenance dish for weary pilgrims and crafted by monks, Aligot remains a beloved centerpiece at village gatherings, a symbol of the region’s spirit.

The magic lies in patience and the use of young, elastic Tomme fraîche d’Auvergne cheese, which melts into potatoes for unmatched silkiness.

Smooth potatoes are enriched with garlic, warm milk, and butter, then stretched with copious cheese until the mixture glistens and pulls into glossy ribbons.

Traditionally served with sausages, roast pork, and fresh bread, this dish embodies warmth and conviviality.

Enjoy with a local Côtes d’Auvergne Chardonnay or fruity Beaujolais, capturing the very heart of Auvergne hospitality.

The Ardèche region is known for quiet, lingering flavors—chestnuts, mushrooms, wild herbs—that capture the spirit of the landscape.

Caille rôtie aux raisins is a perfect example: quail roasted with white wine and sweet grapes, finished until the skin turns amber, and the fruit melds into a fragrant, syrupy sauce.

This dish shines at simple countryside tables near Vallon-Pont-d’Arc, especially after a day exploring the gorges.

Roasted quails arrive glazed and glistening, their sauce scented with thyme and woodsmoke—no dessert needed.

The one-hour recipe is easy: brown whole quail, simmer with shallots, wine, honey, and thyme, then roast with grapes until tender and glossy.

Pair with Ardèche Viognier or Côtes du Vivarais for a locally rooted meal that balances game and fruit, forest and vineyard.

It’s a reminder that the smallest dishes often bring the most grace.

In Brittany, the ebb and flow of the sea shape daily dining.  

At low tide, locals gather mussels among the seaweed, while high tide calls for cooking up cherished dishes like Moules à la crème et au cidre.  

This Breton classic blends fresh mussels with dry cider and heavy cream, resulting in a dish that’s both briny and sweet—redolent of the region’s cliffs and orchards.  

First enjoyed in Cancale, this comforting bowl comes steaming to the table in seaside cafés, filling the air with the scent of apples and the Atlantic.

Preparation is quick: mussels are gently steamed in cider with shallots and garlic, finished with cream, parsley, and pepper.  

Savored best with baguette or fries and a dry Breton cider, it’s simple, soulful, and perfect for cold evenings or silver skies along the coast.

Gâteau Nantais is a quiet classic, a beloved cake with roots tracing back to 18th-century Nantes.

Born from the arrival of sugar and rum from the Antilles, it quickly became essential for both sailors and pâtissiers, treasured for its ability to stay moist and delicious over days.

Made with almond flour, butter, eggs, and a generous pour of dark rum, its dense yet tender crumb—topped with a crackling rum glaze—captures both restraint and richness.

Slices pair beautifully with black coffee or a local glass of Muscadet, but sipping dark rum reveals its true depth.

This cake travels well, keeps even better, and is best discovered in a quiet Nantes bakery or from an old family recipe passed down for generations.

Let each bite bring a sense of place—and a touch of nostalgia.

This is a meal crafted for rustic comfort — one best enjoyed beside a wooden table or near a stone hearth. The Saucisse de Morteau, with its signature wooden peg and deep, smoky aroma, comes from France’s Franche-Comté mountains, where slow, seasonal rhythms shape daily life.

Cooked gently with green lentils, onion, and herbs, the sausage infuses the pot with a savory perfume, creating a dish rich with tradition and quiet satisfaction.

Simple ingredients — carrots, celery, a spoon of duck fat, and a bouquet garni — combine for honest, hearty flavor. The sausage is sliced thick, served atop tender lentils, with crusty bread and a sharp edge of Dijon.

Pair it with an earthy Jura red or a nutty Chardonnay for a true taste of the region. Nothing captures the warmth of a misty French morning better — just good food, comforting company, and the assurance that all is well.

In the Basque Country, bold flavors and colors fill the streets, but few dishes rival the comfort of Poulet Basquaise.

This rustic chicken stew celebrates the region’s vibrant piperade: slow-cooked peppers, tomatoes, onions, and garlic artfully blended with local spices.

Served piping hot, especially during festive gatherings in villages like Itxassou, the dish brings friends and family together around a battered copper pot, often accompanied by a splash of local white wine and simple rice.

Poulet Basquaise captures the heart of Basque tradition, with each bite offering sweet heat and soothing comfort.

Pair it with a chilled Irouléguy Blanc or Jurançon Sec for the perfect balance.

This is more than just food—it’s a taste of home, festival spirit, and a reminder that sometimes the simplest meals are the most memorable.

Fiadone offers a distinct taste of Corsica—unlike any New York cheesecake.

Made with creamy brocciu cheese and a touch of fresh lemon, this rustic dessert is golden on top, gently trembling inside, and traditionally baked for Easter but quietly enjoyed year-round across Corsican homes.

Often served cold in delicate slivers, fiadone celebrates simplicity, typically accompanied by a splash of local liqueur de myrte or a chilled glass of Muscat du Cap Corse, which lifts its creamy, lightly sweet character.

The recipe calls for just a handful of ingredients—brocciu, eggs, sugar, and lemon zest.

After baking, a night in the fridge makes flavors shine.

Fiadone is a subtle, timeless treat—an invitation to savor Corsican tradition wherever you are.

In the heart of Gascony, where the mountains whisper in Basque and musketeer tales linger, garbure reigns as more than a traditional dish—it’s a symbol of rural life and togetherness.

This rustic stew blends local cabbage, white beans, root vegetables, and often a confit duck leg or ham, simmering slowly until nourishing and rich.

Shared at humble inns near Saint-Jean-Pied-de-Port, it’s presented with pride, infusing warmth and family spirit into every bowl.

Locals enjoy garbure with country bread, sometimes performing the centuries-old “chabrot” ritual—pouring the last spoonful over bread and finishing with a sip of red wine.

A glass of earthy Madiran or Côtes de Gascogne perfectly complements the robust flavors.

Garbure comforts, sustains, and connects generations—inviting all who taste it to share in the region’s enduring soul.

And so…

From orchard to oven, from vineyard to hearth — autumn lingers on every plate.

With this Make Your Own Autumn Table edition, each dish becomes a story of its own: the crackle of walnuts, the sweetness of pears, the soft perfume of grapes simmering in wine.

Together or apart, they gather the season around you — a feast of comfort, a taste of France, a reminder that even the year’s last light can still glow.

Bon appétit.

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