This region has been a favourite of Parisians since sea bathing became fashionable in the 19th century. The town eventually became France's first seaside resort. The fishing trade and local produce is discussed. Dieppe folklore and traditions are seen with costumed re-enactments. In the 17th century, this region was France's leading lace manufacturer. The art is carried on today in the same painstaking form of needlework. A manufacturer is visited where we see a demonstration.
Recipes include: Coquilles St. Jacques (scallops), Sole and Rouget, Fish/Prawns/Mussels and an Apple Pastry.
Set in Paris and Provincial France against a scenic background, this series of shows features the preparation of a wide selection of traditional dishes and desserts prepared in their own kitchens personally by many of France's top three star Michelin Chefs: Pierre Troisgros, Paul Boucouse, George Blanc, Marc Menau, Andre Le Letty, Jean-Michel Lorain and other outstanding regional chefs.