On either side of the Pont Ango bridge, fishermen bring out their fresh catches. First and foremost, it’s a real feast for the eyes. With each new tide, cascades of gleaming fish come slipping and sliding onto the stalls. Depending on the season, you will find spreads overflowing with turbot, weevers, brill or plaice, and advice from the pros is always welcome: you can cook flatfish like sea bass, mackerel and mullet in the oven, poach it or even grill it, before the start of scallop season, from October to May.
Fancy a seafood platter? Morning strollers will easily be able to find crabs, whelks, velvet crabs and winkles.