Our gourmet know-how | Office de Tourisme de Fécamp

Contents

Wake up

your taste buds

Welcome to Fécamp!
Smell the iodized air of the sea and its marine products?
The air of the countryside, its fields and vegetables from the vegetable garden?
The cuisine of our region offers a wide range of flavors from the land and the sea.

During your stay, taste the regional specialties, find out how our signature products are prepared during guided-tours and travel on taste experiences that will take you to the heart of our gastronomy.

Local Specialties:

Scallops (October to May), line-caught sea bass, fresh or smoked herring, sole, mackerel (summer), whelks, smoked salmon, Benedictine, Caicos chocolates, cider, sea-salt breads, apple pie, rooster pear douillons…. The list is long, there is something for everyone !

In Fécamp, there are many local traditions, including the most famous: the Herring Festival in November.

Our advice

greedy

Think about booking your restaurant in advance, especially in high season,
Eat seasonal and local,
Keep in mind that Monday is a closing day for most of our restaurants,
Pass by the Tourist Office, we will advise you with pleasure!”

Become an eco-responsible tourist

King of Fecamp

The fish

Fécamp has always been a town turned towards fishing. Capital of the Terre-Neuvas, we maintain the traditional know-how of salting and smoking seafood.

Since the 14th century, the saurisseries (salting companies), smoked and worked herring according to a technique inherited from the Vikings. These buildings located near the harbor basins, called “Boucanes”, gutted the fish and cut the nets. The herrings were salted, then taken up into large chimneys to be smoked over a beechwood fire. The last Boucanes closed its doors in 1996.

Today the region’s sausage factories have evolved to meet standards and continue to share this artisanal know-how.

Salmon, trout, cod, mackerel or smoked haddock, herring sausage, kipper or safate choose your fish!

Benedictine Liqueur

a well-kept secret

This digestive is composed of 27 plants and spices, from the plateaus of Caux (lemon balm, thyme, hyssop, honey, orange peel …) as well as distant lands (cinnamon, saffron, cardamom, tea, nutmeg …).
You will find aromas of spices and citrus, distilling notes of freshness, softened by a hint of honey.

It is in 1863, that Alexandre Le Grand, Fécampois, wine and spirits merchant, would have discovered by chance in the family library the composition of this elixir lost during the Revolution.
It is this incredible story that the Benedictine Palace offers you to discover during the visit of its Museum and its distillery. You can also participate in “experiments”: learn to develop your senses or initiate yourself to the art of mixology by creating a Benedictine cocktail.

Want to taste Benedictine liqueur?

You can take a little gourmet break at the “la Verrière” cocktail bar. An opportunity to discover the subtle aromas of Benedictine and its cocktails or to taste Benedictine specialties (pancakes, spiced madeleines, Benedictine cake, Benedictine ice cream) etc.

Did you know?

Today, the Palais Bénédictine is the only place that produces Benedictine liqueur. The recipe is still kept secret. There are only 3 copies hidden in 3 different places on the planet.

Our

Recipe ideas

for a 100% Fécampois menu

A cocktail?

An entry?

A dish?

A dessert?

Have you chosen your menu?So go ahead, book your restaurant!

The Restaurants

The Flax

this product made in Normandy

Normandy is the first flax producing region in the world.

Thanks to their very interesting nutritional composition,flax seeds have many health benefits. Rich in fiber, protein in minerals and nutrients, this Norman “gold” is the little extra to decorate your dishes.

With their pleasant nutty flavor they will conquer your taste buds!

Did you know?

Flax can be found everywhere! It is known mainly for its use in the textile industry ( 90%) but also in cosmetics, insulation, sports equipment, composite materials, paper, beer…

Flax a sustainable plant! Exploitable from root to head (everything can be kept!), this remarkable plant needs no irrigation, no defoliant and almost no input.
It retains greenhouse gases well: each year, its cultivation in Europe allows to retain 250,000 tons of CO2, the equivalent of the exhaust of a clio that would make 62,000 times around the earth…

The FAQ

From the little gourmet

What are the market days?
You will find all the market days of our destination here.
Which restaurants offer seafood specialties?
You can find all of our restaurants here.
Check the “seafood” box in the “types of cuisine” filter to get a list of restaurants offering seafood specialties.
Where can I buy local products?
Check out our merchants & artisans offering you the products of our beautiful region!
What is the scallop season?
Scallop fishing is open from October 1 to May 15.
When is the Herring Festival?
The Herring Festival takes place throughout the month of November along the Alabaster Coast. Each weekend a city puts the king fish in the spotlight.
It is in Fécamp that the Herring Festival closes, each year, the last weekend of November.