Anchovy Fougasse

Preparation info

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By Jeffrey Hamelman

Published 2004

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I took along a fly rod and fly-tying materials on a visit to Haute Provence some years ago, and spent a delightful day fishing in a briskly flowing mountain river. I had stopped in a bakery in Digne les Bains early in the day, and bought an anchovy fougasse for lunch. To this day, I have vivid recollections of that glistening fougasse, eaten high on a bank along the river.

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