We have been spending a few days in the Cevennes, but with only my little netbook, so no photographs yet.
One stop was in the little town of Florac where a gushing spring called the Source du Pecher throws itself into the Tarnon river which flows through Florac to join the Tarn just north of the town. This spring is one of those which has never run dry according to local history and has given rise to this legend. Please do not read any farther, OZ, as it could upset you.The story goes that a local wolf hunter who dug pits to trap the animals and then sold them on to unpleasant fates once dug a particularly deep pit. When he went to check whether he had caught anything, he saw not the glowing yellow eyes of a local wolf staring up at him, but two glaring red eyes. He immediately knew he had trapped the Devil’s own wolf and spent the night throwing rocks and branches into the pit to kill the beast. As soon as dawn arrived, he ran back to the town and stopped at the first hostelry he came to, La Source du Pecher beside the spring. There the Devil cornered him and announced that the hunter faced an eternity of torment in hell for killing this wolf. The hunter begged to be allowed to finish his drink and the Devil sneered and said that that was a pretty pathetic last request and the hunter should think of another one. Having gathered his wits together, the hunter said that he wished his glass should never be empty until the spring dried up. At this the Devil gave a snarl and disappeared, because he knew that was never going to happen.
The hostelry is now a nice restaurant where I was delighted to see on the menu the fish omble chevalier. I explained to the maitre d’ that I had a recipe for this fish in a French cookery book, but had never been able to find it either in a fishmonger’s or a restaurant. He agreed it was quite rare. So I was finally able to taste my omble chevalier or Arctic char in English. Perhaps Christina or Janus have come across it in the USA or Denmark. It likes cool water apparently.
Boadicea's Chariot 
Evening Sheona, here’s what myswitzerland.com has to say about your fish…
“The Omble chevalier (fingerling) is the most noble and the best of all the different fish for everyday consumption hailing from Swiss lakes. Geneva chefs pay due reference to this “noble knight” from the Lac Léman, by serving it with the famous “sauce genevoise”, a delicate local sauce made from sparkling white wine, fresh herbs, butter and a drop of cream.”
Lake Geneva apparently
Now I have eaten several times by Lake Geneva, but I don’t think I’ve eaten “fingerling”. The fish from the lake that I used to enjoy were small and coated and served on a huge platter. They were suppose to be an entrée I think but they used to bring out another platter if you finished the first one, so I rarely managed the main course.
The fish is farmed commercially in West Virginia and supposedly is availible for sale in the US.
Are we talking some kind of freshwater whitebait here or wha’? Latin names please so Î can go and investigate.
OZ
If the cowardly “wolf hunter” trapped the Devil’s own red-eyed wolf, then he probably did not prosper apart from to boast the tale for himself.
OZ
That’s how I would describe the fish I ate in Geneva, OZ, but I don’t know about “fingerling”.
Well, it certainly wasn’t a “fingerling”. “Salvelinus alpinus” is the Latin name, OZ, you naughty lupine. Don’t blame me if you have nightmares.
Sheona: Arctic Char is not available in the markets here (at least not in Maryland and Delaware), but can be had on the internet from the gourmet sites frozen as fillets or whole fish (about 20lbs), probably farmed.
OZ : The fish is part of the Salmon/Trout family, plenty available for catching in Canada (especially the north), they do get big (up to 30 lbs) and look like Salmon, even the meat is pink when raw, cooks white like trout and tastes somewhere in between. Not many of those 30 pounders to a plateful.
Never seen it sold in Bellingham either.