In 1952, fishermen and visitors were tasting the fruits of their labour at the beach in Cap Rousset when the fishers offered the mayor at the time, Jean-Baptiste Grimaldi, his weight... in urchins.
The event became the stuff of local history and the urchin was elevated up the ranks.
In 1960, mayor Alfred Martin launched 'La Journée de l’Oursin' (Urchin Day) in February when the 'chestnuts of the sea' were at their fullest. Their orangey gonads with their strong iodine flavour of this shellfish are considered by many a delicacy. The objective to boost local business outside the summer months was accomplished. In the 1970s, thanks to this growing success, the day became a tradition and February became Urchin Month.
Half a century later and Urchin Month has become a key event in Carry-le-Rouet's calendar. Year on year the festival attracts more and more visitors and is even extending outside the town's borders.
Throughout the month of February, visitors flock to Carry-le-Rouet port to take part in this sociable event and honour the humble urchin at tastings and special events.
Alone or with family and friends, everyone comes together to tuck into a delicious feast of urchins and other seafood. While some stalls are devoted to the 'chestnut of the sea', others offer mixed shellfish platters and seafood dishes. Local restaurants are also on hand to satisfy the appetites of hungry visitors with a variety of cuisines.
Sat on a rocky terrace at a wooden table or comfortably seated in one of the dining rooms, Carry-le-Rouet boasts plenty of restaurants to enjoy this Mediterranean delicacy.
Music and dancing are also on the programme. An arts and crafts fair selling regional products, jewellery and souvenirs as well as a flea market will also create a lively atmosphere at the port all day long.
Not to mention the traditional painting exhibition specialising in 'small formats' organised by the Pros' Arts association (Jequel, Quilici, Poulet, Cavalli, Vézinet and Keiflin to name a few), which has earned a sterling reputation over the years, taking place at La Bergerie art gallery, which will stay open every Sunday from 11 am to 7 pm.
The event attracts huge media coverage, national, European and even worldwide.
No wonder Carry-le-Rouet claims to the uncontested urchin capital of the Mediterranean!
How to eat sea urchin
The best way to eat an urchin is with your feet in the water!
Scissors are the most effective way to open one. Shake the urchin briskly to remove any impurities around the gonads.
Traditionally the urchin is eaten 'au naturel' by removing the orange segments with a tasty chunk of bread. The delicious fingers can also be cut out with a teaspoon or served on a buttered cracker.
The Mediterranean coral, as it is also known, can also be served in a variety of dishes. Scrambled eggs, omelettes, soufflés, crêpes and more, there are so many ways to savour this spiny but flavoursome shellfish.
Find our information on Les Oursinades festival in the brochures and downloads section in the 'In 1 click' menu.
