Fish

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About
We had to move slightly further afield for these fish recipes, to Aveyron and the Atlantic coast, which, though only a couple of hours’ drive away from the Baïse, already demonstrates a completely different set of culinary traditions. This intense gastronomic regionalization is one of the joys of rural France, and to truly appreciate its diversity you need to embrace wholeheartedly the various specialities of each region. To choose to eat steak in Aveyron would be as perverse as to try to buy fish in Nérac. The markets reflect this: all Fran and I had to do to collect our fish recipes was to visit them, talk to the locals, and allow temptation to have its way.