What is in season in Marseille. and what to order when the market changes.
Spring
- Asparagus and artichoke: Green Provencal asparagus and violet artichokes arrive at the Marche des Capucins and Marche du Prado from March, often eaten raw with olive oil or in barigoule.
- Strawberries (Carpentras): Carpentras strawberries reach the city's markets from late March through May, the small Mara des Bois variety the prize for tarts and gariguette for eating straight.
- Lamb (Sisteron): Sisteron lamb from the Provencal foothills comes into season for Easter, roast leg with rosemary and garlic the canonical Marseille spring plate.
Summer
- Sardines: Sardines run heavy off the Vieux Port from June through August, grilled whole on the cabanon terraces at Les Goudes or filleted into escabeche.
- Tomatoes (Provencal): Provencal tomatoes arrive in July, the noire de Crimee and coeur de boeuf the best of the slicers, eaten with anchovies and olive oil through August.
- Figs (Solliès): Black Solliès figs come in from August into September, the AOC fruit eaten with goat cheese or in a tarte fine with a glass of cool rose.
Autumn
- Pumpkin and squash (Provencal): Provencal pumpkin and squash fill the Capucins stalls from October, the muscade de Provence the standout for soups and the candied confit at Christmas.
- Game (Camargue and Var): Wild boar from the Var and partridge from the Camargue start in October, daubes and braises the canonical bouchon dishes through November.
- Wild mushrooms (Provencal): Provencal cepes, girolles and trompettes arrive in September and October, often served sauteed with garlic and parsley as a simple side.
Winter
- Oursins (sea urchin): Oursin season runs September through April in the Calanques, the Catalans beach kiosks selling them by the dozen with a glass of dry white at lunch.
- 13 desserts of Noel: The 13 desserts of Provencal Christmas appear on tables from December 24, including pompe a l'huile, fresh dates, dried figs, almonds and the four mendiants.
- Truffle (Vaucluse): Vaucluse black truffles arrive at the city's specialty grocers from mid-December through February, the markets at Richerenches and Apt the Provencal trade routes.
Seasonal in Marseille, FAQ
When is the best time to eat in Marseille?
Peak food season in Marseille is year-round.
What time do people eat in Marseille?
Local dining hours: lunch around 12:30, dinner from 19:30.
How does tipping work in Marseille?
service is typically included; small extra is welcome but not expected.
What is the one dish to try in Marseille?
Ask the next local you meet what they would order. Marseille rewards trust.