On a recent trip to France, Gavin Manerowski was lucky enough to be able to sample some of what is arguably the most refined cuisine in the world. Traveling around the country, Gavin Manerowski visited some of the finest restaurants the region has to offer and sampled some exquisite traditional and contemporary dishes which all make great use of the many wonderful fresh ingredients available in France.
Traditionally, each separate region of France has its own unique style of cooking, and the availability of dishes which are prevalently made from fresh, local ingredients means that menus change with the seasons. The summer months see restaurants and cafes across the country specializing in salads and fresh fruit platters. From September mushrooms are in season and are used to flavor all manner of dishes, including those which are chock-full of the game which can be found throughout the hunting season from September to February. Once springtime hits most establishments serve a selection of seafood and shellfish, especially oysters.
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