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French terroir, product by product: what they are, where they come from, and which producer to buy them from. Below, month by month — starting with this one.
Right now
Just starting
Pomme de terre de l'Île de Ré Poitou-CharentesJust starting
Artichaut du Roussillon Languedoc-Roussillon Sainte-Maure de Touraine Centre-Val de Loire Pâté de Pâques berrichon Centre-Val de LoireTheir moment
Miel de Provence The honey harvest Miel de Corse — Mele di Corsica The honey flows Tourteau fromager EasterFinal weeks
Truffe noire de Lalbenque Midi-Pyrénées Pieds et paquets Provence-Alpes-Côte d'Azur Kiwi de Corse CorsicaNext event
Just starting
Mothais sur feuille Poitou-Charentes Banon Provence-Alpes-Côte d'Azur Sardine de Royan Poitou-CharentesTheir moment
Miels d'Alsace The honey harvest Sardines de Saint-Gilles-Croix-de-Vie The fresh catch Chabichou du Poitou At its bestFinal weeks
Poireaux de Créances Normandy Tourte des Hautes Vosges Alsace Endive de pleine terre Nord-Pas-de-CalaisNext event
Their moment
Emmental français Est-Central At its best Bonbon des Vosges au bourgeon de sapin Gathering fir buds Angélique confite de Niort The stem harvestFinal weeks
Artichaut du Roussillon Languedoc-Roussillon Kiwi de l'Adour Aquitaine Asperges du Blayais AquitaineNext event
Just starting
Échalote de Busnes Nord-Pas-de-Calais Ail blanc de Lomagne Midi-Pyrénées Platebière Saint Pierre and MiquelonTheir moment
Lentilles vertes du Berry The lentil harvest Choucroute d'Alsace The cabbage harvest Pois chiche de Rougiers The chickpea harvestNext event
Just starting
Chasselas de Moissac Midi-Pyrénées Noisette de Cervione — Nuciola di Cervioni Corsica Oignon doux des Cévennes Languedoc-RoussillonTheir moment
Lentilles vertes du Puy The lentil harvest Figue de Solliès Fresh figs Pruneau d'Agen The prune d'Ente harvestFinal weeks
Haricot de Castelnaudary Languedoc-Roussillon Platebière Saint Pierre and Miquelon Abricot des Baronnies Rhône-AlpesNext event
Just starting
Poireaux de Créances Normandy Prés-salés du Mont-Saint-Michel Normandy Pommes de terre de Merville Nord-Pas-de-CalaisTheir moment
Volailles du plateau de Langres Peak season Huîtres de Bouzigues The months with an R Volailles du Lauragais Peak seasonFinal weeks
Échalote de Busnes Nord-Pas-de-Calais Sardine de Royan Poitou-Charentes Melon de Cavaillon Provence-Alpes-Côte d'AzurNext event
Just starting
Pieds et paquets Provence-Alpes-Côte d'Azur Pulenda Corsica Endive de pleine terre Nord-Pas-de-CalaisTheir moment
Farine de châtaigne corse — Farina castagnina corsa The chestnut harvest Agneau des Pyrénées Milk-fed lamb Brie de Meaux Autumn and winter milkFinal weeks
Fraise du Périgord Aquitaine Chasselas de Moissac Midi-Pyrénées Quetsche de Lorraine LorraineNext event
Their moment
Huile d'olive d'Aix-en-Provence New-season oil Huile d'Olive du Languedoc The new oil Huile d'olive de Corse — Oliu di Corsica The new oilFinal weeks
Pélardon Languedoc-Roussillon Noix de Grenoble Rhône-Alpes Ail fumé d'Arleux Nord-Pas-de-CalaisNext event
The atlas
Bonjour Terroir lists the traditional foods of France's regions: what they are, where they come from, how they are made, and who to buy them from. Every page is written from verifiable sources — appellation specifications, producer associations, regional press — and cites the ones it relies on.
Do you keep a product alive? The atlas lists real people and places, checked one by one — producers, restaurants, brotherhoods, producer associations. If that's you, write to us.
A seasonal product lasts five and a half months on average. What matters is not what is there all year round, but what changes: what begins this month, and what is left to taste for a few more weeks.
The terroir calendar
