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).
Images by Le grand Cricri, Monica Arellano-Ongpin