Several kinds of fig thrive in sheltered locations throughout France, notably Provence’s purple AOC figues de Solliès, grown in a valley shielded from the Mistral winds. They are delicious roasted with spices (figues rôties aux épices) and made into a crumble.

In late August and September you’ll also find figs popping up in savoury dishes with lamb or cheese. Extra ones are made into a compote de figues (fig jam) to serve with foie gras and cheese.

Or if you’re feeling decadent you can find figs stuffed with foie gras (figues fourrées au foie gras).

Useful Expression

Être mi-figue mi-raisin to be half-fig half-grape, said when something is both good and bad. I