Spring in France brings an abundance of fresh ingredients, inspiring chefs and home cooks alike to create dishes that celebrate the season’s flavors. From tender asparagus to juicy strawberries, springtime in France is a feast for the senses. Here’s a look at some classic French spring dishes and the best places to try them.

1. Asperges avec Sauce Hollandaise (Asparagus with Hollandaise Sauce)

Asparagus is one of the stars of French spring cuisine, particularly the delicate white variety from the Loire Valley. In early spring, market stalls overflow with fresh asparagus, ready to be transformed into exquisite dishes. A classic preparation sees these tender stalks lightly steamed or blanched, preserving their natural sweetness and delicate texture. The asparagus is then drizzled with a luxurious Hollandaise sauce, made with butter, egg yolks, and lemon juice, adding a rich and velvety contrast to the freshness of the vegetable. This dish is best enjoyed as a starter or a light main course, accompanied by crusty bread and a crisp white wine.

• Where to try: La Régalade (Paris) or any traditional brasserie in the Loire region.

2. Navarin d’Agneau (Spring Lamb Stew)

A beloved French classic, Navarin d’Agneau is a hearty yet delicate dish that celebrates the tender flavors of spring lamb. The lamb is slow-cooked to perfection, allowing it to become melt-in-your-mouth tender while absorbing the rich flavors of a broth infused with herbs and aromatic vegetables. Young spring vegetables such as baby carrots, new potatoes, pearl onions, and peas add a vibrant freshness to the dish, balancing the richness of the meat. Traditionally served around Easter, this dish is a comforting and flavorful way to welcome the new season.

• Where to try: Le Comptoir du Relais (Paris) or a countryside auberge in Provence.

3. Tarte aux Fraises (Strawberry Tart)

Nothing announces the arrival of spring quite like the first bite of a freshly made Tarte aux Fraises. French strawberries, particularly the prized Gariguette variety, are renowned for their sweetness and fragrance. This dessert features a crisp and buttery pastry shell, a luscious layer of pastry cream, and an artful arrangement of vibrant red strawberries. Often finished with a light glaze for an added touch of elegance, this tart perfectly showcases the natural beauty and flavor of the fruit. Best enjoyed with a cup of coffee or tea, this dessert is a staple of springtime pâtisserie windows across France.

• Where to try: Pâtisserie Stohrer (Paris) or any bakery in Bordeaux.

4. Salade de Chèvre Chaud (Warm Goat Cheese Salad)

This rustic yet refined dish captures the essence of French springtime cuisine. Featuring creamy goat cheese, often sourced from the Loire Valley, it is typically baked or lightly grilled until warm and slightly melted. The cheese is then placed atop crisp salad greens, usually frisée or mixed leaves, and complemented by crunchy walnuts, tart apple slices, or a drizzle of honey. A simple vinaigrette made with mustard, vinegar, and olive oil ties everything together, creating a delightful balance of flavors and textures. This dish is a favorite in French bistros and is ideal as a light yet satisfying meal.

• Where to try: Le Petit Zinc (Paris) or a bistro in the Loire Valley.

5. Clafoutis aux Cerises (Cherry Clafoutis)

A humble yet beloved dessert, Clafoutis aux Cerises is a traditional baked custard featuring the first cherries of the season. The batter, made from eggs, sugar, flour, and milk, is poured over whole cherries and baked until golden and slightly puffed. The cherries retain their juiciness, infusing the custard with their natural sweetness. Some variations include a hint of vanilla or a splash of kirsch (cherry brandy) for added depth. Served warm with a dusting of powdered sugar, this dish is a must-try for lovers of simple yet flavorful French desserts.

• Where to try: Maison Pradier (Paris) or a family-run bakery in Limousin.

6. Crabe Farci (Stuffed Crab)

Spring marks the return of fresh seafood, and Crabe Farci is a perfect example of a dish that celebrates the bounty of the sea. The preparation involves carefully extracting the tender crab meat, mixing it with aromatic herbs, breadcrumbs, and a touch of cream, then stuffing it back into the shell before being baked to perfection. The result is a rich yet light dish that highlights the natural sweetness of the crab. Often served with a fresh salad or a side of aioli, this dish is a staple in coastal regions, particularly along the Atlantic.

• Where to try: La Cagouille (La Rochelle) or any seafood restaurant along the Atlantic coast.

7. Fêve et Petit Pois en Salade (Fava Bean and Pea Salad)

A true celebration of spring’s green bounty, this dish features fresh fava beans and tender green peas, often paired with fragrant herbs such as mint or tarragon. The vegetables are lightly blanched to preserve their vibrant color and delicate flavor, then tossed with a simple dressing of lemon juice, olive oil, and fleur de sel. Sometimes enhanced with shaved Parmesan or crispy pancetta, this salad embodies the freshness of the season. Light yet satisfying, it is the perfect dish to welcome warmer days and is often served as a starter or alongside grilled meats.

• Where to try: Chez L’Ami Jean (Paris) or a countryside farm-to-table restaurant.