7 fabulous french fall recipes to make now

Bonjour and bon week-end! It’s starting to feel more and more like fall with the cooler temperatures and being darker in the morning. I love the fall season and I love fall food, so warm and comforting. Of course French fall food is the best. I’m so looking forward to it – so many recipes, so little time! Here are 7 fabulous french fall recipes to make now!

Soup

Let’s start with soup! Gazpacho is great in the summer, especially the magical kind, and so is Vichyssoise, but now it’s getting cool enough for warm soup. What’s a more cozy fall food than soup? Chestnuts just shout out “Its Fall!” and they also remind me of Paris. When it turns cool there, you can find street vendors everywhere with roasted chestnuts. From A Hedgehog in the Kitchen (what a cute name), I cant wait to try this French Chestnut Soup. Mushrooms also seem like a very autumn kind of vegetable, and I found a recipe, via Smitten Kitchen, from the wonderful Balthazar in NYC that I will be trying soon, it’s Balthazar’s Cream of Mushroom soup!

I had to double check and see if butternut squash was even a thing in Paris and it appears it is. I found a review about the “great” butternut squash soup at Le Petit Curieux in the Marais. Another review described the butternut squash soup at Souire in the Latin Quarter “like magic”. I even found a mention of a “fine” butternut soup at Le Régalade, le sigh… memories. And speaking of memories, we had the most delicious Butternut Squash Bisque at the 44 Restaurant in the Royalton Hotel in NYC where we stayed on a trip for my husbands birthday. I asked for the recipe, here it is!

Print Recipe

5 from 1 vote

Butternut Squash Bisque

We had the most delicious Butternut Squash Soup while staying at The Royalton Hotel in NYC for my husbands birthday. They kindly gave me the recipe.

Prep Time35 minutes mins

Cook Time20 minutes mins

Total Time55 minutes mins

Servings: 4

Ingredients

• 4 cups butternut squash, peeled and cut into medium dice
• 2 cups heavy cream **for vegan, I'm sure you could substitute canned coconut milk, full fat.
• 1 tsp nutmeg
• 1 tsp cinnamon
• ½ tsp cayenne
• zest of one orange
• 1 tbsp honey
• salt & pepper to taste ** you know I prefer the pink salt.
• sage to top
• creme fraiche to top

Instructions

• Roast butternut squash in oven at 350 (with olive oil, salt and pepper) for 30-35 minutes, until tender.

  Transfer roasted squash to pot with heavy cream and all other ingredients. Cook on med-low heat until heavy cream has come to a simmer.

  Transfer entire mixture to a blender and blend on high until smooth; season to taste with salt and pepper.

  Serve in a cool soup bowl and top with creme fraiche and sage. To make even more extra, roast some of the squash seeds and also top with them!

Mains

A Croque Monsieur is a beautiful thing to make for lunch, dinner too really, and to me seems like a dish for the fall also. I found an excellent inspiration from Café Kitsuné on Instagram. They described it as “A heart-warming dish that will comfort you”. It’s almost like a take on a tuna melt. It is made with tuna, lemongrass, ginger, bechamel sauce, gruyere and grated cheese. Beautiful. As I said, so many recipes, so little time.

It seem like when the weather starts getting cooler in Paris, the seafood starts to take center stage. This Coquilles Saint-Jacques roties aux herbes et parmesan would be an elegant but still cozy dinner. Especially paired with a butternut squash purée. You could even plate the scallops on top of the purée!

I found another screen shot that I saved, probably from Trip Advisor? It was a Risotto with Shrimp and cheese crisp at Le Square Trousseau in the 12th. I’m thinking maybe David Lebovitz mentioned it and so I looked it up. I don’t know whether I saved the pic for inspiration on how to make a shrimp risotto or because I loved the plate so much, with the dog! I want to go there just to eat from one of their plates! Since I don’t have a recipe for this, it doesn’t count, but I had to include it anyway, it’s can’t be too difficile to replicate!

Dessert

While I was perusing the Hedgehog in the Kitchen site I also found these Honey Pumpkin Madeleines – you can’t get any more frenchy fall than that! It’s also time to get back to my macarons and you didn’t think I was going to let you get away without a Goop recipe did you? Take a look at these Halloween-Worthy Macarons! Très fall, très fun!

These are my 7 fabulous french fall recipes to make now. I hope you enjoy making a few of them! I think I’ll start with the Butternut Squash Bisque for Meatless Monday. Join me back here Monday for a new meditation. Have a beautiful weekend! À bientôt!