Eat the Best of French Spring, One Day at a time!

MONDAY : ASPARAGUS 

Nothing says spring quite like French asparagus. Whether white, green or purple, asparagus is celebrated across France, from the White Landes Asparagus PDO grown in Nouvelle-Aquitaine to the Loire Valley or Alsace. This delicate, slightly sweet vegetable is packed with vitamins and pairs beautifully with everything from eggs to cheese. 

Start the week by making this easy-peasy Green Asparagus Quiche. That’s dinner for two sorted, as well as packed lunch for tomorrow, eaten at room temp. You can even double up the quantities and make two in one go, freezing the extra quiche slices for the quickest meals when you’re in a rush. For something more refined, try making our Asparagus Duo with Soy-Marinated Soft-Boiled Egg. This dish makes the most of the beloved veg, as the trimmed ends double up as a crunchy topping. 

TUESDAY : LAMB 

The king of Springtime meat and an Easter icon, French lamb is a seasonal delicacy, and Sisteron Lamb (PGI & Label Rouge) from the Southern Alps in Provence is among the finest. Raised on fragrant wild grass in vast pastures, its tender meat is both succulent and rich in flavour, a favourite amongst chefs. 

Nothing beats beautifully grilled lamb chops, perfect for a meaty night in or the first barbecues of the season. Another one of our favourites is to slowly roast it for hours for the softest, juiciest pulled lamb you’ve ever tasted. We recommend making it early in the week, so you can use it multiple ways over the next few days: street-food style in a wrap with mint sauce, or as a welcome addition to any bowl of rice, pulses or grains and roasted veggies with a generous dollop of yoghurt and warm spices. 

WEDNESDAY: STRAWBERRIES 

How we’ve missed the bright red colour and fragrant sweetness of strawberries, so good to have you back! We have a soft spot for the Nîmes Strawberries PGI. Produced in Occitanie, these Gariguette or Ciflorette-variety berries are the first of the season grown in open ground, before hitting the shelves from March onwards. Whilst Gariguettes are tender and slightly tart, Ciflorettes boast a juicy, very sweet flesh.  

We love to eat them fresh straight from the box, but they also work wonders sliced up in a Petit Beurre and Strawberry Cheesecake, contrasting brightly with its creamy texture. For a lighter but cheekier option, head for the red-wine infused Strawberry Jubilee. This is a twist on the classic cherry Jubilee, which is believed to have been created by French culinary master Auguste Escoffier in the 1800s to celebrate Queen Victoria's Jubilee. 

THURSDAY: GOAT’S CHEESE 

An essential part of any spring table, French goat’s cheese is a true expression of the local terroir. Fall for the fresh and creamy Sainte-Maure de Touraine PDO, with its signature straw running through the centre. Produced in the Centre-Loire region from Alpine, Saanen or Poitevine goats’ milk, it is best enjoyed raw. We like it on a cheese board with a slice of granary bread, but also crumbled over a fresh spring salad or snuggled into a Duck Breast and Goat’s Cheese Baguette Sandwich for extra deliciousness. Pair it with a glass of chilled, crisp white wine 

FRIDAY: SCALLOPS 

With the weekend around the corner, it’s time for something special! Our heart goes to delicate French scallops. Fished in Normandy, the King Scallops Label Rouge are a dream to cook. But the also reveal their refined flavours raw, thinly sliced into a carpaccio with a few drops of lemon juice and a few flakes of Fleur de sel de Guérande sea salt PGI. Or if you’d rather cook them in their shells, they will bring quite an elegant statement to your Friday night table! 

SATURDAY: APERITIF TIME 

A relaxed Saturday evening in the spring, gathering friends at home. Crack open a bottle of chilled French rosé wine — soft and aromatic Cabernet d’Anjou PDO from the Loire Valley makes a perfect conversation starter. Then put together carefully selected French cheese, charcuterie or mixed boards in minutes, featuring the iconic soft-rind Camembert de Normandie PDO, a fruity Comté PDO from the Jura mountains, maybe a few slices of nutty Bayonne ham PGI and a generous serving of succulent rillettes du Mans. Minimum effort, maximum enjoyment! 

SUNDAY: ROAST CHICKEN 

The classic among classics, no French Sunday lunch would be complete without a roast chicken shared with family or friends. There are as many ways to roast it as households in the country, but we suggest keeping things simple, letting the quality of the meat speak. A Landes Free-Range Chicken PGI Label Rouge jazzed up with garlic, onions and Provence herbs will never disappoint. Raised amongst the pine trees in the wide open, they boast a fairly firm texture and subtle flavours. 

But our favourite part yet? Enjoy the leftovers over the next few days over a Caesar salad or a colourful bowl of French goodness. That's desk lunch elevated!