chef Jackie Masse publishes a book to promote the territory

See my news
Follow Le Journal d’Abbeville

“It's not just a recipe bookit’s a guide.” Gourmet moments of Somme and Authie berriesit is the perfect connection between a Fort-Mahonnais chef and a Boulogne designer.

The recipe in this book is not very complicated even if it takes time: a ladle of meetingsa cup of smiles, a bowl of Picardy know-how and a glass of good advice.

All written by Jackie Masse and crunched by Bruno Ghys. After a year of preparation, the duo released their first book.

Meeting the territory’s ambassadors

Native ofArrasJackie Masse discovered the bays of Somme and Authie a long time ago. “When I was younger, I spent my holidays there, I went to shrimp fishing with my brothers and my parents,” he remembers.

It's later, in 1990that he returns to Fort-Mahon, this time as leader. “I came for a season, in the meantime I left but I continued to place seasonal workers, and then the restaurant expanded so I stayed all year round.”

Even today, Jackie Masse is head of Gourmet Lobster restaurantat theHotel Les Terrasses from Fort-Mahon-Plage. He now lives Quend and his attachment to Picardy coast no longer counted. This is why he started writing a book, which he wanted to “ ambassador of the territory ».

To draw the territory you have to see it, so Bruno made the sketches on site.

“I have already donated a lot of recipes tomagazines or toother chefsbut I had never written in my own name,” emphasizes Jackie. “When Bruno Ghys suggested that I write my own bookI liked the idea, so I took it with me.”

Pendant one thethe two acolytes set off to meet the territory and its inhabitants. “To be able to draw the territory you have to see it, so Bruno accompanied me and made the sketches on site.”

On site, that is to say in the emblematic places of the bays of Somme and Authie, meeting brotherhoods, fishermen and hunters, but also chefs and individuals. “These are especially my favorites,” explains Jackie.

We find there, the cannery Saint-Christophethe Muret farm or even the little train of the Bay of Somme. “The book was supposed to be 90 pages, it ended up being 160, but it’s not just a recipe book, it’s a guide.”

And guide for tourists come to discover the two Bays which will then allow them, in turn, to become ambassadors and transmit the wealth of the territory. In any case, this is the wish of its author.

But to discover Gourmet moments in the bays of Somme and Authieyou will first have to come to thePicardy coast since the book is only on sale in participating establishments.

Follow all the news from your favorite cities and media by subscribing to Mon Actu.