Fécamp is known for its charming port, and that port ensures that lots of fresh seafood comes into the small town. A number of restaurants along the port will offer fresh fish selon arrivage, or based on what has arrived fresh.

We enjoyed a delicious sole meunière, the dish that introduced Julia Child to French cuisine, at Le Progrès, a portside restaurant. It was an arrivage du jour, meaning it had arrived that day, along with cabillaud (cod).

Be aware that often in French restaurants you will be served the whole fish, and expected to bone it yourself. It's not hard, as long as you are careful and take it easy. Try to remove the large central bone in one piece, and then look out for any small ones that may remain.

 

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