Every morning my chef Andre or myself stop in to see the wives of the fishermen Ferrantin and Tachet. Madame Ferrantin sells the night's catch in her garage near Port Briac and Madame Tachet's hangar can be found just at the Cancale exit.

The fish are put on sale for two hours, an hour after the boat's arrival. We rush there each morning as the quality of the fish from the bay is exceptional: mackerel, sea bass, sole, red mullet, octopus, squid, spider crabs, brill, plaice, skate, and sometimes a nice turbot.

Here the fish never touches the ice; it preserves the taste of the sea. I salute the fisherman's work, referred to here as "the great profession," which is passed down from father to son through the generations in Cancale, but also that of their wives, who have exceptional characters.