Dieppe's culinary specialties not to be missed
Renowned for its maritime heritage and culinary expertise, Dieppe offers generous cuisine where seafood rubs shoulders with sweet recipes typical of Normandy. Let yourself be tempted by these Dieppe specialties!
Between refined seafood and sweet treats inspired by Normandy orchards, Dieppe gastronomy will delight you.
Specialties to be found on the menu of the restaurant La Tour aux crabes in Dieppe.
The emblem of Dieppe, the scallop, freshly caught, can be enjoyed in 1,000 ways.
Plain, seared, in carpaccio or on a skewer, it goes just as well with citrus fruits as with foie gras or bacon.
Whatever its appearance, it remains the undisputed star of Dieppe plates!
Let yourself be tempted by this generous dish!
A fish and shellfish stew combining scallops, langoustines, prawns, shrimp and mussels, all simmered in a broth flavoured with white wine and cream.
A true hymn to the flavours of the sea, reminiscent of Dieppe's maritime heritage.
Dieppe is also known for its oysters, raised in the rich waters of the Normandy coast and appreciated for their freshness and finesse.
You can enjoy them plain, with a squeeze of lemon or a hint of shallot and vinegar.
Delicately prepared in a marinade of cider, vinegar, carrots, bouquet garni and onions, lisettes are a Dieppe speciality where mackerel reveals all its finesse. A dish to be enjoyed cold, accompanied by bread and salted butter.
Made from crystal sugar, sweet or salted butter and apple compote, apple caramel comes in several versions.
Plain, with salted butter or cinnamon, you will definitely succumb to it!
A sparkling drink with a low alcohol content (3.5°), frênette is obtained by macerating oak leaves, which gives it its beautiful golden color and its slightly fruity taste, reminiscent of cider.
To be enjoyed accompanied by a Norman dessert.
Between refined seafood and sweet treats inspired by Normandy orchards, Dieppe gastronomy will delight you.
Specialties to be found on the menu of the restaurant La Tour aux crabes in Dieppe.
The scallop
The emblem of Dieppe, the scallop, freshly caught, can be enjoyed in 1,000 ways.
Plain, seared, in carpaccio or on a skewer, it goes just as well with citrus fruits as with foie gras or bacon.
Whatever its appearance, it remains the undisputed star of Dieppe plates!
The dieppoise marmite
Let yourself be tempted by this generous dish!
A fish and shellfish stew combining scallops, langoustines, prawns, shrimp and mussels, all simmered in a broth flavoured with white wine and cream.
A true hymn to the flavours of the sea, reminiscent of Dieppe's maritime heritage.
Oysters
Dieppe is also known for its oysters, raised in the rich waters of the Normandy coast and appreciated for their freshness and finesse.
You can enjoy them plain, with a squeeze of lemon or a hint of shallot and vinegar.
Lisettes
Delicately prepared in a marinade of cider, vinegar, carrots, bouquet garni and onions, lisettes are a Dieppe speciality where mackerel reveals all its finesse. A dish to be enjoyed cold, accompanied by bread and salted butter.
Apple caramel
Made from crystal sugar, sweet or salted butter and apple compote, apple caramel comes in several versions.
Plain, with salted butter or cinnamon, you will definitely succumb to it!
Frênette
A sparkling drink with a low alcohol content (3.5°), frênette is obtained by macerating oak leaves, which gives it its beautiful golden color and its slightly fruity taste, reminiscent of cider.
To be enjoyed accompanied by a Norman dessert.
