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

By Pascale Béroujon , Published: 17 May 2018, 15:03

Every year in February, in the south-east of France, we celebrate the sea urchin, a small marine animal covered with quills. Pascale Béroujon, a photographer, took part in these festivities called "oursinades" (the hunt for the urchins) for France.fr. From the boat to the plate, the sea urchin will soon reveal all its secrets!

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

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!

To know more:

Prepare your trip to Provence (External link)
Discover the sea ursins at Carry-le-Rouet (External link)
Discover the gastronomic restaurant “Chez Daniel et Julia” at La Seyne-sur-Mer (External link)

By Pascale Béroujon

Reporter photographer. Passionate about travel and encounters, she travels the world for the Travel & Lifestyle press. She is also the author of many beautiful travel books. Her eye is set on everyday life, people and the aesthetics created by the environment.

https://www.photosberoujon.com