What is in season in Montpellier, and what to order when the market changes.

Next up in Montpellier

Foire Internationale de Montpellier

9-19 OctRegional producers plus a guest-country food pavilion

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Spring

Asperge des sables
Sand-grown asparagus from the coastal plain around Mauguio and Lunel lands at the Arceaux market from late March, sold in bundles and best eaten within a day.
Fraise de Nimes
The Gard strawberry has PGI status and arrives on Montpellier stalls in April, a fortnight ahead of most French crops thanks to the coastal warmth.
Pelardon des Cevennes
Goat kids are born in late winter, so the first fresh pelardon of the year appears on cheese counters in spring, chalky and lactic before it dries down.
Petits pois and fevres
Broad beans eaten raw with a shard of sheep cheese are the standard Languedoc spring aperitif, on market tables from April.
Festivals this seasonLa Fête du Vin Bio23 May to 6 Jun 2027

Going to La Fête du Vin Bio?

Hotels in Montpellier, 23 May to 6 Jun 2027

Holidufrom USD 64 a night

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Summer

Huitres de Bouzigues
Thau lagoon oysters are sold year-round but summer is when the city's seafood counters and the Marche du Lez shuck them by the dozen with Picpoul.
Brasucade de moules
Thau mussels grilled over vine cuttings in a wide pan with garlic, parsley and olive oil, the standard dish at village fetes and the Estivales all summer.
Tomates de plein champ
The Herault plain floods the markets with field tomatoes from July; the Clapiers tomato festival in early September closes the season with 250 varieties.
Melon de Lunel
Charentais melons from Lunel, twenty minutes east, hit the halls in July and are stacked by ripeness rather than size.
Peche de vigne
The red-fleshed vineyard peach ripens in August on the garrigue slopes and turns up as sorbet and in tarts across the city's patisseries.
Festivals this seasonHuîtres et Vins14 Jun 2027Les Estivales de MontpellierExpected 3 Jul to 28 Aug 2027

Going to Huîtres et Vins?

Hotels in Montpellier, 14 Jun 2027

Holidufrom USD 64 a night

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Autumn

Vendanges and vin bourru
Harvest runs from late August into October across the Languedoc; caves in and around the city sell cloudy part-fermented vin bourru for a few weeks only.
Olive Lucques
The crescent-shaped Lucques du Languedoc olive is picked green in September and October and sold fresh-cured, sweet and buttery, at every market stall.
Champignons de garrigue
Cepes and sanguins come down from the Cevennes and the Hortus after the first autumn rains and appear on blackboard menus within days.
Chataignes des Cevennes
Cevennes chestnuts reach the markets in October, roasted on street braziers and folded into desserts through the winter.
Festivals this seasonFoire Internationale de Montpellier9-19 OctBeer Love FestExpected 4-12 Sep 2027Festival de la TomateExpected 5 Sep 2027Fête de l'Olive à PignanExpected 3 Oct 2027

Winter

Truffe noire du Languedoc
Tuber melanosporum is dug in the Herault garrigue from December to March; the Ecusson bistronomy rooms build their winter menus around it.
Coquillages de Thau
Oysters, mussels and clams from the lagoon peak in quality over the cold months, which is when locals order the big shellfish platters.
Oreillettes
Thin anise-scented fritters dusted with sugar, fried for carnival across the Languedoc and sold at bakeries through February.
Agrumes de Corse et d'Espagne
Winter citrus fills the covered halls from December, and the city's patissiers switch to lemon and bergamot for the season.
Festivals this seasonMillésime Bio25-27 Jan 2027

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Hotels in Montpellier, 25-27 Jan 2027

Holidufrom USD 64 a night

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Seasonal: tours, tastings and classes in Montpellier

See all 191 food experiences in Montpellier