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.
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.
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!
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.
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.
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!