“The gourmet stage” continues its crossing of France to make you discover the products of our soil. Focus this Wednesday on the culinary heritage and the local products between Dunkirk and Dieppebetween Hauts-de-France and Normandy.
For an hour, the host Nathalie Helal is accompanied by Eric Birlouez, historian and sociologist of agriculture and food. Lecturer and teacher, he is also the author of books such asHistory of French food (from the Paleolithic to covid19) published by Éditions Ouest France and Small and big history of cereals and pulses at Editions QUAE.
Poultry, oysters and pear pâté
On the program, poultry from Licques in Pas-de-Calais raised on the Saint-Maxent family farm. “Volailles de Licques” has been a protected geographical indication since 1996. The poultry is Label Rouge and has access to the open air over a large area. 30,000 chickens are produced there every year. Carine Marchand-Saint-Maxent presents her farm to us!
Sea side, “The gourmet stage” takes you to discover the oysters of Veules. The “veulaise” is the first Seine-Maritime oyster raised in the open sea on the foreshore of the Veules. The oysters of the oyster farmers based in Veules-les-Roses will soon be recognized in European level.
Eric Colsenet tells us the unlikely story of aquaculture in this geographical area.
Let’s finish with a Norman touch: the pear pâté from Fisée in Dieppe. Traditionally grown in the north of Seine-Maritime, in the land of Bray and in Picardy, the Fisée pear has become rare. This is only edible when cooked. When cooked, it changes color to take on a reddish appearance.
Fisée pear pâté is eaten on All Saints Day, which is gradually taking over local markets.