Avenue Du PrésidentWilson, 75016 M° Iéna (Line 9) Open: Wednesday and Saturday, 7:00 A.M.–3:00 P.M.
Marché Président Wilson welcomes visitors with overflowing flower stands at both ends and friendly vendors in between. At Marché President Wilson, there is a large selection of artisanal meat and cheese stands in addition to a natural/organic wine vendor. The tree-lined streets turn golden during this enchanting season and the produce embraces the ocher shades of summer transitioning to fall. The market is home to two local producers as well as an organic vendor, C’Bio, which sources produce from the Rungis market in addition to working closely with an independent farmer in the Île-de-France region. American by birth but French by choice, the friendly Suzanne advises visitors to the C’Bio stand on how to prepare the exciting fruit and vegetable varieties on offer. You can also buy C’Bio produce at Marché Auguste Blanqui in the 13th arrondissement (137 boulevard Auguste Blanqui).
Autumn has a special appeal to admirers of eccentric vegetables. The magic of this fleeting period of transition between the seasons is not lost on famed farmer Joël Thiébault, who relishes the overlap of fall and summer, a time when the best of both seasons converge at his market stand.
The Thiébault family has been selling vegetables in Paris markets since 1873 and Joël continues his family’s work through his constant quest for légumes oubliés—heirloom vegetables—which he cultivates on his farm in Carrières-sur-Seine, just twelve miles from Paris. Joël is also present at Marché Gros-la-Fontaine, also in the 16th arrondissement (37 rue Gros), on Tuesday and Friday.
Ask Joël what his favorite vegetables are and he’ll respond with a playful smile, “The ones I haven’t grown yet.” The truth is that Thiébault loves all his vegetables equally, with a devotion that is clear in his encyclopedic knowledge of every variety he sells.
Early morning visits to Joël’s stand at the market offer insight into what the choosiest chefs in Paris restaurants will be serving on their carte du jour. Restaurateurs and other guests of honor gather in what resembles a VIP lounge behind the vegetable stand, where dignitaries of the cuisine scene are inspired by the exceptional produce that surrounds them.