The Marché d'Annecy operates three times weekly—Tuesday, Friday, and Sunday mornings—in and around Place Sainte-Claire in Annecy's medieval old town. It is one of the most photogenic and gastronomically distinctive markets in the Auvergne-Rhône-Alpes region, set against the backdrop of the old town's arcaded streets, the Canal du Thiou, and the Palais de l'Île.
The market's identity is rooted in the agricultural and dairy traditions of Haute-Savoie. Dedicated stalls offer AOC-certified Reblochon de Savoie (both fermier and laitier varieties, the former aged on rye straw for a more complex earthy character), Beaufort d'Alpage (the summer mountain-pasture variant commands a premium), Tomme de Savoie, Abondance, and Chevrotin. Local honey producers from Alpine apiaries, sellers of dried wild mushrooms and herb blends, and vendors of Savoyard charcuterie—diots, pormoniers, and bresaola—complete the regional food offering.
Beyond food, the Sunday market expands to include flower stalls, clothing vendors, craft sellers, and artisan producers of local objects. Tuesday and Friday markets are predominantly food-focused and smaller in scale. The combined food-and-general Sunday market draws significant visitor numbers in summer, making early arrival important for both shopping access and parking.
Vendors are accustomed to answering questions in French and increasingly in English. Prices reflect Annecy's position as a high-quality Alpine destination; the goods, particularly the mountain cheeses, are of a calibre rarely found outside Savoie. Cash is commonly used; card acceptance varies by vendor.
Location
Place Sainte-Claire & Rue Sainte-Claire, 74000 Annecy
45.8997, 6.1284 View on map
Highlights
- AOC Reblochon fermier, Beaufort d'Alpage, and Tomme de Savoie from dedicated mountain dairy specialists
- Three weekly market days in Annecy's medieval Place Sainte-Claire surrounded by arcaded historic architecture
- Haute-Savoie charcuterie including diots, pormoniers, and local bresaola from regional producers
- Sunday market expands to flowers, crafts, and artisan objects beyond the core food offering
- Alpine honey, dried wild mushrooms, and herb blends sourced from local producers in the surrounding mountains
Tips for visiting
- Arrive before 09:00 on Sunday to access the best cheese selection and avoid peak visitor crowding
- Beaufort d'Alpage (summer-pasture) is distinctly superior to standard Beaufort—ask vendors specifically for the alpage variety
- Cash is preferred by most stall-holders; bring sufficient euros to cover cheese and charcuterie purchases
- The Sunday market is considerably larger than Tuesday or Friday—plan visit timing accordingly
- Old town parking fills quickly on Sunday mornings; consider arriving by bicycle or using park-and-ride services on the outskirts
Frequently asked questions
Can visitors buy a whole Reblochon wheel at the Annecy market?
Yes. Fermier Reblochon wheels are sold whole (approximately 450–500g) at dedicated fromage stalls. Vacuum-sealed packaging is available at some vendors for travellers taking cheese home.
Is the Annecy market primarily a tourist attraction or a genuine local market?
Both simultaneously. Annecy residents shop regularly at Tuesday and Friday markets, which retain a genuine local character. The Sunday market draws more visitors but maintains real Savoyard producers alongside the increased footfall.
What is the best day to visit for the widest selection?
Sunday offers the largest market with food, flowers, crafts, and artisan goods combined. Tuesday and Friday are better for focused food shopping with a more manageable crowd.
Are there places to eat near the market?
The old town surrounding the market has numerous cafés, bakeries, and restaurants. Several vendors also sell prepared food—tartiflette and crêpes—from stall counters for immediate consumption.