What is in season in Paris. and what to order when the market changes.
Spring
- White asparagus (asperges blanches): Both white and green from Sologne and Pertuis arrive in April; bistros build menus around them through May.
- Gariguette strawberries: Long, pointed, deeply perfumed; the canonical French spring strawberry from Plougastel and the Lot-et-Garonne.
- Morels and wild garlic: Fresh morilles from the Jura and Burgundy land at the better stalls; ail des ours (wild garlic) shows up in pesto and butter at the same counters.
Summer
- Vaucluse peaches and apricots: Peaches from the Rhone valley and apricots from Provence dominate the stone-fruit counter for eight weeks.
- Black figs from Solliès: Figue noire de Solliès AOP from the Var; deep purple, jam-thick, the headline French fig.
- Heritage tomatoes: Coeur de boeuf, Noire de Crimee, Ananas; the heirloom tomato counter peaks in August at every market.
Autumn
- Game (gibier): Partridge, pheasant, wild boar and venison appear on bistro chalkboards from mid-October.
- Beaujolais Nouveau: 20 November 2026 (third Thursday); the year's young Gamay lands in bars from midnight.
- Salon du Chocolat: 28 October to 1 November 2026 at Paris Expo Porte de Versailles; chocolate's biggest annual event.
Winter
- Galette des Rois: Almond-frangipane puff-pastry crown sold from 2 January through to 31 January at every patisserie.
- Oysters (huitres): Brittany and Normandy oysters peak November through February; Le Baron Rouge in the 12e shucks by the dozen on Saturday mornings.