The rich aroma of duck and goose is often found in traditional dishes. A goose fat used for cooking almost in each dish. A fried egg or spicy sausages, a steak or a roast of beef, a thick cabbage and bean soup, or a duck stew, all begin with a generous knob of goose fat, followed by onions, tomatoes, brick red peppers and farm cured ham.

Those things are available to buy at the country markets or directly from the producers. Autumn is a good time for mushrooms of all kinds, especially cèpes. Further south, the dishes of the Basque country influenced by Spain and Provence. A seafood paella, or ice cold oysters accompanied with little hot spicy sausages.