Marmite Dieppoise

The Marmite Dieppoise (fishes and crustaceans stew) is undoubtedly one of the great gastronomic specialties of Upper Normandy...

For those who love fish, there is nothing better than to taste this dish, sitting on one of the café terraces that accounts the city... And there is a lot!

Do not compare it to a bouillabaisse (traditional fish stew of southern France), because, apart from the fact that fishes used both come from the English Channel, we use butter and make the soup thicker by adding cream... Do not forget that we are in Normandy!

Soles, mussels, turbots, red mullets, celery, leeks, parsley, chervil, onion, pepper... rather tempting, is not it? The recipe is not complicated in itself, but it takes time to prepare the fish stock in which fishes will be stewed, while the mussels will open in a separate pot.

Then, when everything is ready, we place fishes at the bottom of the soup tureen, we boil down the fish stock in which is added the famous crème fraiche, we pour all on fishes pieces and that’s all...
Let’s enjoy!


Neufchatel cheese is originated from the tenth century and built in this small area beautifully called “la boutonnière du pays de Bray" (the buttonhole of Pays de Bray).

It was not made
​​by monks, but they received a tax on sales and promote the cheese quickly outside of the borders of Normandy.

One of the most famous forms of Neufchatel cheese is a heart. Legend has it that the farmers, who produced it, offered it to the British soldiers to show their love… during Wars of Religion.

This cheese belongs to the category of soft cheeses with mouldy rind. It is made
​​from whole milk, rennet to coagulate, and then lightly pressed to drain and then cellared for maturing that can take from 10 days to more than a month.

Just looking at it, we want to eat it. Very white, slightly fluffy, and very soft... Let’s try it with a fresh sparkling cider... It's worth a try!

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