By Augustin Bouquet des Chaux
Published on
May 9, 24 at 5:54 p.m.
See my news
Follow Dieppe Information
The pranksters will say that only one Parisian can cook a Dieppe stew in Honfleur.
But that’s how it is, chef Mory Sacko has not set his sights on the port of Dieppe (Seine-Maritime).
Yet, Saturday May 11, 2024the former candidate for the show Top-chef and starred chef, will cook as part of his show Open kitchen broadcast every Saturday at 8:40 p.m. on France 3, an emblematic recipe from the city of four ports, a Dieppe stew.
Not really a bouillabaisse
A good opportunity to retrace the history of this emblematic dish. “We can’t really compare it to bouillabaisse,” Nicolas Quesnel immediately tempers. The restaurant chef The Dieppe Marmite located rue Saint-Jean wants to be precise with the words.
“Marseille bouillabaisse is a poor man’s dish where the pot is cooked with noble fish. » The recipe invented in 1954 by Georgette Maurice highlights fish from the English Channel. “You can find monkfish, turbot, scallops if it’s in season, julienne, crayfish and mussels,” explains Nicolas Quesnel. All drizzled with 40% crème fraîche.
A recipe that is 50 years old
In 50 years, the recipe has barely changed. So don’t be fooled. “We cannot serve you a Dieppe stew with prawns or salmon. If there’s any in there, it’s just a pot of fish,” warns the chef. The dish is always a hit.
A few years ago, he seduced the gastronomic journalist Périco Légasse, author of a rave review which is now proudly displayed at the entrance to Nicolas Quesnel’s restaurant.
“Today, for complete services, 50% of orders are Dieppe pots,” confirms the chef.
The latter likes to keep a little mystery around the recipe. “There are spices, but there is no saffron or curry. » It remains to be seen whether Mory Sacko will reveal the hidden secrets of the pot on Saturday…
Follow all the news from your favorite cities and media by subscribing to Mon -.
