Oursinades are traditional festivals in southern France that celebrate the sea urchin. Held mostly between January and March, they mark the peak season for harvesting and eating sea urchins when they are freshest and most flavorful.
Where and when do they take place?
These festivals are especially popular in Provence and along the French Riviera. Some of the most famous ones include:
- Carry-le-Rouet (Bouches-du-Rhône): The most iconic, held every Sunday in February.
- Sausses (Var): Another beloved location.
- Towns like La Seyne-sur-Mer, Sanary-sur-Mer, and others along the Mediterranean coast also host their own events.
What happens at an Oursinade?
Locals and visitors gather to enjoy freshly opened sea urchins, often served with bread, butter, and a glass of white or rosé wine. The atmosphere is festive, with music, local seafood, and Provençal specialties like bouillabaisse and oysters.
Why are sea urchins so popular?
Known as the “chestnuts of the sea”, sea urchins are prized for their rich, briny taste. They’re usually eaten raw, sometimes with a squeeze of lemon, and also appear in dishes like sea urchin omelets or pasta sauces.
Spaghetti with Sea Urchins
Spaghetti with Sea Urchins is a delicious dish that combines the simplicity of pasta with the rich, unique flavor of sea urchin.
To prepare this dish, you’ll need spaghetti, fresh sea urchin, garlic, olive oil, and a little parsley for a fresh touch.
Start by cooking the spaghetti until al dente.
Meanwhile, sauté the garlic in olive oil until golden, then add the sea urchin to gently heat through.
Toss everything with the cooked pasta, season to taste, and garnish with parsley. This dish is a wonderful way to enjoy the sea in the comfort of your own home.
Enjoy !
