Upper Normandy

Marmite Dieppoise (Fish Stew): According to the Norman legends, the Marmite Dieppoise was originally created in the 1960s, in an authentic tavern for mariners and sailors set close to the quays in Dieppe. Mrs. Maurice, the owner, had named this restaurant "La Marmite Dieppoise", and she was renowned in the region for her A la Dieppoise (Dieppe-style) fish dishes, combining flavourful seafood with fresh fishes. This traditional casserole used to be prepared with the leftovers of the catch or using the varieties of seafood that were easily delivered, such as shrimps and mussels. Respecting the tradition, the Marmite Dieppoise recipe is based on local fish and seafood of superior quality. Turbot, sole, red mullet, complemented with fresh celery, parsley, leek, onions and spices, are the mainstays of the fish stew whilst mussels are cooked in a separate pot.

Neufchâtel Cheese

Mère Poulard's Omelette

The Omelette Normande

Hareng Saur （Smoked Herring）： The Hareng Saur recipe has been a traditional popular fish dish since the Middle Ages. Called "fish king" or "prince of fish", the herring indeed used to be a tasty - and economical! - ingredient of the Normandy food and gastronomy. Salted, dried and smoked, or pickled, it could be stored for a long time, transported and cooked in various ways. The Hareng Saur herring preparation used to be poors' dish, originated in the town of Dieppe which was one of the top French places producing smoked herring. But this Upper Normandy's speciality is today a common sight on gastronomic restaurants' menus.