Top 5 local products | Office de Tourisme de Fécamp

n°1

The cider

Let’s start with the Normandy staple, cider!”

Obtained from the fermentation of apple juice, it will gently accompany your meal.

And for those who want a non-alcoholic beverage, you’ll find a Norman alternative, apple juice!”

Find our local producers

n°2

Smoked fish

If you come to Fécamp it’s for the seaside, but also for its smoked 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 of seafood.

Since the 14th century, the saurisseries (salting companies), smoked and worked the 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 and 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!

n°3

The scallop

The scallop is part of the refined dishes of Normandy, also called the white gold.

The scallop fishery is open from October 1 to May 15.
Normandy is the first French region of scallop fishing, and Fécamp is the port that catches the most scallops!”

To be eaten raw (tartar, carpaccio) or cooked (pan-fried, roasted or poached). A treat for the taste buds!
And you, which way do you prefer it?

You can find this delicious product at the Fish Market and at the Fishmonger’s la New Wave in Fécamp.

Did you know?

To defend the quality of their shellfish, the Normans have obtained two red labels for this precious shellfish:

Red Label Fresh and Whole Scallop: 2002
Red Label Fresh Pecten maximus Scallop Nut: 2009

How to shell a shell?

Coquilles Saint-Jacques, coraux et endives braisées par Emmanuelle Jary et Loïc Ballet

n°4

Benedictine* liqueur

Benedictine is a digestive liqueur, made at the Benedictine Palace in Fécamp.

This digestive is composed of 27 plants and spices, from the plateaux of Caux (lemon balm, thyme, hyssop, honey, orange peel…) as well as from far away lands (cinnamon, saffron, cardamom, tea, nutmeg…).

It was 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.

How to consume Benedictine?

As a digestive or in cocktails! The liqueur is also found in gastronomy: cakes, pancakes, chocolate, jam, foie gras, tea … in short, it goes everywhere!