Why supermarkets are urging shoppers to buy French leeks

Several French supermarkets are calling on shoppers to buy leeks after a production boom risks mass waste and falling profits for farmers. 

Auchan, Carrefour, Casino, Coopérative U, and Intermarché are calling on shoppers to “help the industry,” after mild winter conditions led to excess leek production. 

“If the leeks are not consumed quickly, they risk being lost, leading to a drop in prices for producers,” the supermarkets said in a joint statement on Tuesday (February 10).

“Choosing a French, seasonal leek means directly supporting producers and preventing the waste of perfectly edible crops,” they added.

It comes after a similar call following cauliflower yield a few weeks ago.

Supermarkets push domestic leeks 

The groups say they are already doing their bit to help push domestic leeks (poireaux) to shoppers by increasing the number of French leeks available… [and] creating attractive displays in stores.” 

Farmers are worried over the potential risks of over-production. 

In December 2025, farming union the FDSEA said “the prices of leeks and cabbages have collapsed, to the point of no longer covering their production costs,” following a difficult summer for growers.

However, the bumper crop has led to lower prices, making it an attractive – and seasonal – option for home cooks in France.

While costs vary between distributors and regions, media outlets noted leeks have recently been available for as low as €0.56 per leek (around €1.39 per kilogram).

Supermarkets are planning further promotions in the coming days, which may further reduce costs.

Leek vinaigrette recipe 

Leeks are a versatile winter vegetable, often used in soups and quiches, and classics such as pot au feu.

They are also a key ingredient in side dishes, often served with sauce gribiche or mayonnaise, or as creamed leeks (Crème de poireaux).

In France, where they are also known as asperges du pauvre (poor man’s asparagus), a leek vinaigrette is an equally popular use for the vegetable. 

This recipe places leeks centre-stage, making perfect use of the rich flavours – follow the instructions below for a quick and easy version. 

You will need: 

• Six leeks

• 60ml of extra virgin olive oil 

• Red wine vinegar (one tablespoon)

• Dijon mustard (one teaspoon)

• Salt (¼ teaspoon)

• Black pepper (¼ teaspoon)

1: Boil a pot of water, adding a generous helping of salt. If your leeks are not already cleaned, rinse them thoroughly with water to remove dirt,sand, and grit. This includes cleaning between the leaves – you can make a small slit in the leek where the leaves start to form.

2: Cut the root and top off the leek. For the latter, keep as much of the darker green leaves as you like (they have a richer, more powerful taste that some find overwhelming). Try to avoid cutting too far above the root, as this can cause the leek to lose its shape and be harder to pick up without it falling apart.

3: Place your leeks into the boiling water, then reduce to a simmer and keep submerged for 8 - 10 minutes, or until the thickest section of the leeks can be easily pierced with a sharp kitchen knife. 

As they cook, the middle portion of the leeks should turn from a bright to olive green.

4: Remove the leeks carefully and submerge them into cold water.

5: Remove and leave to dry/drain. The best method is to prop the leeks at an angle to let excess water drain from the bottom. 

6: Make the vinaigrette by mixing the olive oil, vinegar, mustard, salt, and pepper until emulsified.

7: Place the leeks into a long tray (such as a casserole dish) and gently drizzle in the vinaigrette. Turn and repeat until all sides have been covered. 

Serve after marinating for two hours.

You can alternatively leave the leeks to marinate for up to three days in the fridge before serving at room temperature.