Herrings or scallops?
Marinated, grilled or fresh, the herring that swim south to our coast on the Channel can easily be enjoyed in an unpretentious style but also with eager delight. The ultimate way to savour them though is right off the grill, accompanied by potatoes baked on the embers and then scooped out and served with a pat of melting salted butter. That is, unless you’re more tempted by a skewer of scallops, which would pair perfectly with a glass of white wine.
Beginning that Saturday morning, all the town’s restaurants, brasseries and bars start preparing for the event’s kick-off at noon, because there is no escaping the tradition of setting up smoking grills in front of their businesses.