Le mélet populaire de Charlie Moine

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  • Le mélet populaire de Charlie Moine


In search of the original recipe for melet through walks and workshops.
Melet is a speciality of Martigues. It consists of small anchovies that are cooked in a brine and then crushed with fennel, bay leaves, pepper and olive oil.
• From Wednesday 18 to Friday 20 May: melet preparation workshops in different kitchens (neighbourhood centres, social centres, CCAS club restaurant, etc.).

We are entering, in this month of May, a new exciting phase, one that forsakes memories and forgotten stories for a moment to give pride of place to Provençal flavors and spring conviviality. Join us, from May 17 to 22, to reinvent your relationship to this typically Martegal preparation, to meet the artisans who continue to produce it locally and to (re)learn how to cook it and combine it with the present!

• Wednesday May 18 from 10 a.m. to 12 p.m. and from 3 p.m. to 5 p.m., workshop in the kitchen of the Club des jeunes de Paradis Saint Roch
- Friday, May 20 from 10 a.m. to 11:30 a.m., visit to the Saveur des Calanques workshop and meeting with the craftsmen who produce anchovy melets
- Friday May 20 from 3 p.m. to 5 p.m., workshop in the kitchen of the Hôtel de Ville

• May 17 and 19: Edible hikes

Exploring the culinary traditions of Provence could not be done without tasting a bit of the extraordinary landscape of the Blue Coast. On this occasion, we return to the paths lined with edible plants, to learn to know them, to name them, to preserve them, before cooking them.

Our guide, Francis Francisca, will share with us his passion for wild and maritime plants and will take us to meet the Criste Marine, the Obione, the Salicornia or even the wild fennel.

- Tuesday, May 17 from 9:30 a.m. to 11:30 a.m., at the start of the coastal path in Carro
- Thursday May 19 from 2:30 p.m. to 4:30 p.m., departing from Croix-Sainte station

- Saturday 21 and Sunday 22 May: Mélet Adoption Center in the public space.

After a great week spent exploring the territory, cooking our wild harvests and meeting local producers, we wanted to settle in the heart of the city to share a moment of simplicity in the company of gourmets of all ages. The Mélet adoption center is a table d'hôte, combining conviviality and curiosity, allowing everyone to rediscover this typically Martegal preparation through numerous recipes available for the occasion during participatory culinary workshops!

- Friday May 20 from 7 p.m. to 10 p.m., place des Martyrs
- Saturday May 21 from 10 a.m. to 7 p.m., place des Martyrs
- Sunday May 22 from 8 a.m. to 1 p.m., place des Martyrs

"Alongside fishermen, producers, retirees, traders, but also in complicity with all the local residents, the search for the original recipe for melet is a wonderful opportunity to build, patiently, a active community, committed and enthusiastic about the idea of ​​celebrating the culinary traditions of the Martegal region” Charlie Moine.

Melet can be eaten slightly warm, plain, spread on toast, stretched with olive oil or butter or even coated with vegetables. Very powerful, you have to add small quantities to appreciate all its aromas.

As part of a larger event (between March 29 and June 20), entitled "Les Printemps", consisting of a mosaic of activities, free and open to all.
Opening period (s)From Tuesday 17 to Sunday 22 May 2022.


Free of charge. Contacto: Departamento de Cultura 04 42 10 82 90.


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GPS coordinates
Latitude : 43.405725
Longitude : 5.048109
Ville de Martigues
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Phone : +33 4 42 10 82 90
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  • Spoken language(s) :
    • French