Enjoy the Fall Flavours of Provence with this Dinner Party Menu

Fall in Provence is my absolute favourite time of year. Since it is la récolte season, it is a time to harvest figs, pears, apples, pumpkins, butternut squash, and chestnuts. The grape harvest in Provence, known as la vendange, often starts in late August or September, depending on the year. Transitioning from the lazy days of July and August to the bustle of September and la rentrée scolaire is an exciting time to be in France. While fewer tourists are typically in the fall, serious energy is in the air in September and October. Once the weather turns cooler in  November, the pace seems to slow before the Christmas holidays.

Learn about Provence’s Wine Regions

I have been living part-time in Provence since 2012. The changes in the seasons in the South of France are an essential part of the lifestyle. Starting in spring, I love watching the flowers bloom and celebrating the cherry season with my favourite clafoutis in late May and early June. Summer parties include many apéros dînatoires and wine. Fall is when the real culinary magic happens with all the seasonal ingredients that Provence has to offer. Once the weather turns in the fall, some of my French friends “hibernate” for the winter, only to emerge recharged in the springtime.

Fall Flavours of Provence Menu

Below is my 4-course Fall Menu, which includes my favourite seasonal ingredients! Enjoy the flavours of figs, grapes, butternut squash, duck, and pears.

With Drinks

Recipe and photo ©Maison Mirabeau

This easy appetizer pairs equally well with a Provencal rosé or a red blend from the region.

Sourdough Toasts with Melted Cheese, Figs and Grapes

Make this recipe as an appetizer or a lunch dish served with a green salad.

Check out this recipe

Starter Course

Recipe and photo ©Martine Bertin-Peterson

This soup is quick to prepare, and the roasted squash gives it a rich texture without being too heavy.

Roasted Butternut Squash Soup

Like many soups, this one is easy to prepare. The butternut squash (or other variety) gives it a hearty flavour without being too filling, and roasting the squash adds a richer flavour.

Check out this recipe

The Main Event

Recipe and photo ©Tasha Powell

Magret de canard (duck breast) is commonly served in France, particularly in the southwest. This recipe uses duck tenders instead of the breast for the skewers. This dish is perfect for a light main or starter course and is served with an irresistible fig and shallot compote.

Duck Skewers with Fig and Shallot Compote

It’s harvest season in Provence, and the colours of the trees, grape vines, and autumn vegetables are stunning. This recipe was inspired by my friend and neighbour from Eguilles, Barbara Pitcher, who has a huge fig tree and generously shares her crop. This recipe makes a perfect appetizer!

Check out this recipe

A Sweet Finish

Recipe and photo ©Chef François de Mélogue

What could be more suitable for a fall dessert than poached pears? This delicious dessert, along with the rich sauce, keeps the chocolate fans happy, too.

Poires Belle Helene

A classic French dessert, composed of pears poached in vanilla syrup, is served with vanilla ice cream, then drizzled with a hot chocolate sauce.

Check out this recipe

Bon appétit!

Explore our Tastes of Provence section for more seasonal recipes and put together your menu. If you are looking for inspiration for other seasons, download our:

Spring Recipe and Menu Collection

Summer Recipe and Menu Collection

For Pinterest fans:

Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist. Since July 2020, she has offered themed Zoom cooking classes influenced by her travels in France and Morocco. Here are a few:

• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast and Chocolate & Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Rollups, Roasted Leek Salad & Chocolate Lava Cakes, Michelin Star plating techniques
• Just Stuffed! Stuffed Aubergines, Tomatoes & Zucchini
• Provençal Cuisine: Baked Ratatouille Tian & Tarte du Soleil
• Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations! By Lynn Neuberg of Easy Leaf Products and Chef Tasha Powell

Class listings can be found at Chef Tasha Events

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Marrakech, Morocco, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.