the head of HQ in Dieppe takes up our challenge

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Follow Dieppe Information

Rafi Ichkhanian from the restaurant le QG in Dieppe (Seine-Maritime) is the second of three restaurateurs, after François Hue from Bistrot des Barrières, to have identified the little challenge launched by the writing of the Dieppe information.

We asked him to offer our readers the recipes for one party menu -starter, main course, dessert- for €15 per person.

When we push the door to the HQ, rue de la Barreit is the smile of Rafi Ichkhanian who welcomes the regulars, behind his crepe maker. Cooking is his whole life. “I started 40 years ago,” he confides.

And before opening Le QG in 2017, the native of Lyon worked in numerous restaurants. » I did a lot of seasons, in Megève, Saint-Tropez for example. And above all, I worked for ten years for Club Med throughout France, but also in the French Overseas Territories,” he confides.

Before crossing paths with Marie, Normande, and packing her bags in Dieppe. There, before launching his own business, he worked in the Courts and in various restaurants on the quay.

Chaplain of Saint-Jacques dieppoises as a starter

First prepare a wheat pancake batter without sugar to make the entire menu. Mix in order, four beaten eggs, 250 g flour, 500 ml milk. Add two tablespoons of oil and a pinch of salt. It is possible to prepare the crepes in advance.

For this starter (less than €3.50), fry two scallopss per person in a hot pan with a knob of butter. Sear them for two minutes on each side and remove them.

In the same pan, slice a quarter of leek and sweat it. Salt and pepper. Deglaze with a little white wine and finish cooking by adding two tablespoons of heavy cream. Set aside.

Make the chaplain by putting two spoons of preparation in the leek in the center of the pancake. Place the scallops on top. Form a fan with the crepe by bringing the edges together in a staggered pattern and close everything with a toothpick.

Before serving, place it on a baking tray to reheat in the oven for 10 minutes at 160°C.

Shrimp and vegetable roll as a dish

For this dish (less than €5), fry two to three shrimp. At the same time, cut into brunoise, that is to say into small cubes, a carrotsand leek and one potato.

Sweat the vegetables in a pan with butter. Deglaze with white wine, add crème fraîche and half a teaspoon of tomato paste for color. Salt and pepper. Dissect the shrimp.

Take a pancake, in the center, place a small sausage of vegetable brunoise. Place the shrimp on top. Fold the sides of the crepe towards the center and roll it like a spring roll.

Before serving, fry this roll in a pan with butter until golden and crispy and serve with a green salad.

A Christmas tree made of rolled pancakes for dessert

For this dessert (less than €3), it's all a question of presentation in order to make a tree. Take a crepe, fold the top part towards the center. Do the same with the bottom part, fold it towards the center. We obtain a strip which we cut in two. On each end, spread some spread and place a chocolate bar with crunch in the middle of a famous brand of children's chocolate.

Roll the pancake around this bar and cut the resulting sausage into quarters. Repeat the operation with several pancakes. Place them in the shape of a pyramid next to each other to make a tree. Place a small chocolate candy on each roll like a Christmas bauble.

It is possible to make another version, more Dieppe, by replacing the spread with Dieppois apple caramel and chocolate bars with pieces of apples fried with butter.

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