Sunday morning at Bastille Market
Locals and visitors alike come out in droves to browse, ogle, and shop the great variety of foods at Bastille Market.
Carrots, gourds, and other seasonal vegetables are to be expected at the market.
Browsing the market
Look but don't touch at French markets, unless otherwise invited.
Browsing the market
Note the exotic fruits, not grown around these parts.
The markets in France are very traditional, but they are not tied to the local ideology that we have come to expect in the US. Imported foods like tomatoes, citrus, and pineapples are available throughout the year at these outdoor markets.
Individually-wrapped Moroccan oranges.
A colorful display.
Customers should ask the seller to select and bag requested items for them—never pick and fondle the food yourself.
Choux de Bruxelles.
Mushrooms of every shape and size.
Eggs on display
When chickens simply aren't enough.
Italian and Portuguese Specialties
Some stalls at the market offer more exotic items from Italy and Portugal.
Like this enormous olive display.
Butter, eggs, and cheese are on sale at this dairy vendor.
One of France's stinkiest (and most beloved) cheeses.
Fish and seafood sellers offer a huge variety of aquatic options at the Bastille Market.
Lobsters and Crabs
For mountains of moules-frites (you know, the famous Belgian dish with a French name).
Horse hoof oysters
These wild oysters are so named for the hoof-shaped imprint they leave in the sand.
Named for its long, spindly legs.
If ogling all the delicious options at the market inspire an appetite, some fishmongers offer a raw bar or oysters and urchins to be slurped down on the spot.
There's plenty of cooked food available for Parisians to take home and snack on as they prepare Sunday night's dinner.
More rotisserie chickens
According to David Lebovitz, "The one problem I found, though, is that if I buy a roast chicken at my market, the moment I get home I rip open the waxy paper sack and just start picking away at the meat and skin." Yep, sounds about right.
This meat market stand, specializing in food from Alsace, offers choucroute (sauerkraut) and other prepared food.
Sausages, hocks, and other chunks of meat all cooked together in sauerkraut, making a hearty meal for a chilly fall morning.
The butcher stands, most specializing in particular types of meat, have distinct red and white stripes.
Fall is the season for game birds in France. All sorts of poultry can be found hanging from the ceilings of butcher displays.
The heads are left on, unplucked, so customers can verify what kind of birds they are purchasing. (In this case, pigeons.)
Veal and lamb organ meats.
Chevaline D. Adam
This stall specializes in horse meat.
Cutting horse meat to order
The poire, or "pear" in English, is a cut taken from the horse's rear legs.
Many of the butchers offer roasts tied and ready to go in the oven, like these Basque roasts topped with chorizo and cheese, and bacon-wrapped pork tenderloin.
Quails stuffed with liver
Poupiette de veau
Tied parcels of ground veal are wrapped with a cutlet and a fat cap.
No dairy here—just meat from the head of a calf mixed with spices and set in aspic.
Dried and fresh versions abound.
And of course, there are pastries!
Watch out for shopping carts!
These rolling carts are a notorious hazard at French markets—as are the old ladies who pull them indiscriminately through the crowds.
Be sure to get to the market early—by 10 a.m. it's so packed that browsing can get difficult.