Local delicacies, out of season

Are you still eating a local specialty if you are eating it in entirely the wrong season? I'm not opposed to variations on authentic foods and I know that, as a tourist, I'm chasing the wind in my search for authentic experiences. Still, on my recent visits to France, I've been struck by the strangeness of restaurants offering typical regional dishes that seem so contrary not only to tradition but to common sense.

In the first instance, it was July in Grenoble and the featured items were tartiflette and fondue savoyarde. The first is a sort of potato casserole with bacon, broiled under a slab of reblochon cheese, the second is what is usually known as cheese fondue. This year, I was in the mountainous region of the Auvergne, where more cheesy potatoes were on featured on the menus, and in the wine country in Alsace, where, under clear skies and in the warm mid-day sun, diners were digging into choucroute garnie -- sauerkraut and sausages with all the trimmings.

In Grenoble, I tried many cheeses, but none of them baked over potatoes. And in Alsace, I didn't have the stomach for choucroute garnie in that heat. I asked a local, who confirmed my feeling that it's really a winter dish (there is a summer variation, which replaces the sausages and pork with fish).

What is your view? Do you mind the seasonality of dishes when you travel? Or would you throw caution to the wind and eat the local dish because you're there and so is it, because it's your chance to try it in situ, and never mind whether you're eating Christmas goose in August or cherry soup in January? What have you seen on offer, and what did you decide?

Forgive my ignorance but what the heck is "seasonable" about potatoes, cheese and bacon, other than the preference of people to eat a bit lighter in warm weather...?

I really wanted to eat mussels in Brussels (ha ha!) the only time I was ever there and the only time I ever will be, but was told firmly that it was not the season for mussels. My moules frites hopes dashed, I was quite disappointed. Considering they're readily frozen and shipped all over the world, I thought a little approximation of the real fresh thing could be rustled up any time of year to meet tourist demand. It was not to be. Had to content myself with Belgian beers, available year round, of course.

On the same trip, however, I did get to experience the seasonal white asparagus craze in Düsseldorf, so I didn't miss out entirely.

boudreaulicious wrote:Forgive my ignorance but what the heck is "seasonable" about potatoes, cheese and bacon, other than the preference of people to eat a bit lighter in warm weather...?

It's true that those aren't seasonal ingredients, but the dishes are very hearty and yes, I'd argue that they are associated with colder weather.

I'll give another example: Calvin Trillin once wrote an essay about his desire to eat fanseca, a traditional Easter soup, in Ecuador, even though it wasn't Easter time. It's a soup made from dried beans, so there is no specific limit from the grocery side of things, but it wasn't the right time of year.

Of course, as Katie points out, we can now get many formerly seasonal products at any time of year, so many dishes are no longer associated with a season, even though they once were. So maybe my idea of seasonal specialties is completely out of date.

I should also add clarify that I'm talking about a wide-spread phenomenon. The dishes I'm talking about are on lots and lots of menus in these areas during the tourist season. It would be like seeing paczki in every bakery and coffee shop all summer long. Or like finding pot roast and mashed potatoes on every other "daily specials" board in August.

I love hiyashi chuka, but just try ordering it in Japan in the fall or winter (or for that matter some of the more traditional shops in Chicago with native Japanese in charge). You'll get some interesting looks.
As mentioned above all the ingredients are available but it's a summer dish and simply not eaten in cold weather.

Personally, I want my damn hiyashi chuika and I don't care what the calendar says. I pretty much feel that way about all food, sure a bowl of piping hot beef barley soup is a great cold weather pick-me-up but if I feel like it in August I'm making it.

Smelts in January?