Colmar in landlocked Alsace in the east of France seemed the ideal location to put to rest one of the longest running myths in the restaurant world: that one should avoid ordering fish in a restaurant on a Monday because it is unlikely to be fresh.

While this may once have been true when the supply was still controlled by the large fish markets, the situation has now significantly changed for the better as a growing number of chefs choose to buy from smaller, independent suppliers who liaise directly with the fishermen. Improved refrigeration, mobile phones and speedier transport have also been important factors.