Things to do

Visit
France 

Visit outstanding cultural attractions or take a hike amongst the peaks? A romantic tour of the wine route or a family cruise? What will this year's
French holiday bring?

We participated in the sea urchin harvest in Provence: follow us!

We participated in the sea urchin harvest in Provence: follow us!
Picking

The sea urchin, a small marine animal of the echidna family, "cakes" on the rocks like a delicate flower from November to April. Harvesting them is subject to quotas per person per day to preserve the species.

Coral

Do not be fooled by his uncomfortable physique. Under its thorny coat, which gave it the nickname "sea chestnut", the sea urchin contains a coral heart with delicate flavors.

We participated in the sea urchin harvest in Provence: follow us!

Every Sunday in February, in Carry-le-Rouet, the little sea creature is the guest of honor for many popular celebrations. The tables are set up on the docks of the marina so the partygoers can taste the urchins and other seafoods in a convivial atmosphere.

We participated in the sea urchin harvest in Provence: follow us!
In the shell

The coral is best tasted just out of the sea, raw, with a spoon, simply drizzled with a lemon wedge and left in the shell. A tasty morsel of iodine insured!

We participated in the sea urchin harvest in Provence: follow us!
Refined dishes

The sea urchin is also a popular ingredient for chefs and gives rise to refined dishes, like those served by the restaurant Le St Trop, in Carry-le-Rouet. During les oursinades, chef Jérôme Droingt creates his specialty: sea urchin ravioli, bouillabaisse foam, lobster tip and artichoke hearts.

Fresh fish

At Saint-Mandrier in the Var, sea urchin fisherman Henri Taillon and his sailor diver Jean-Michel Pradon directly supply freshly caught sea urchins to the gastronomic restaurant Chez Julia and Daniel.

We participated in the sea urchin harvest in Provence: follow us!
Fresh fish

At Saint-Mandrier in the Var, sea urchin fisherman Henri Taillon and his sailor diver Jean-Michel Pradon directly supply freshly caught sea urchins to the gastronomic restaurant Chez Julia and Daniel.

We participated in the sea urchin harvest in Provence: follow us!

The fishermen brings the urchins in the little cove of Fabregas, where a restaurant awaits. Chef Julia Viglietti opens the urchins with a pair of scissors directly on the rocks, rinsing them with seawater.

Culinary Art

In season, the chef prepares urchin au gratin. A feast for the eyes—and taste buds!