picking
HERBS
Baie de Somme
The whole Bay on your plate
- 2500tonnes of bouchot mussels per year
- 300fishing on foot
- 5000salt meadow sheep
Between land and sea
Authentic and original gastronomy
The Baie de Somme is a natural environment of infinite richness, giving life to an exceptional flora and fauna: salt-meadow lambs, shellfish(cockles and Bouchot mussels), small grey shrimps, fish and bay grasses flourish in the water or nestled in the sand.
The mild climate is conducive to the production of carrots, leeks, endives, potatoes such as the famous Juliette des sables, as well as saffron (!).
These products offer an authentic, iodized raw material, feeding the imagination of the Bay’s chefs and delighting gourmets.
Bouchot mussels
and bay herbs
Bouchot mussels are bred on large wooden stakes in the northern part of the Picardy coast, between Quend and Saint-Quention-en-Tourmont, between the Baie de Somme and the Baie d’Authie.
14 mussel farmers produce 2,500 tonnes of mussels a year, ensuring the long-term future of this emblematic product of the bay. There are also more than 300 fishermen on foot. They alternate between cockle fishing (nicknamed hénons in Picard), shrimp fishing and harvesting the bay’s herbs. The best-known of these is glasswort (also known as passe-pierre or haricot des mers).
La Salicorne
It is harvested between late May and late September on the Le Crotoy and Le Hourdel concessions. The collectors diversify their harvest by collecting maritime asters (or pig’s ears), pompons (maritime soda), etc…
L’Agneau de Pré Salé
Agneau des prés salés (salt meadow lamb) is raised in the mollières, areas covered by the sea at least 6 to 8 times a year, during the spring tides. Since 2006, these lambs, which feast on puccinelle, have benefited from an AOC (protected designation of origin), a true recognition for an authentic product that is intimately linked to the Picardy region.
It is these sea herbs that give lamb its iodized taste and currant-pink flesh. It can only be eaten from late June to mid-February. The “Estran” brand, under which salt meadow lamb is marketed, has been registered since 1991.
An infinite wealth of culinary delights: salt-meadow lamb, shellfish, fish, herbs from the bay…
Et caetera
Rose de Picardie, Sea Buckthorn…and even Saffron!
Culinary discoveries continue with Picardy rose products, grown at the Jardins de ValloiresSea Buckthorn, bursting with vitamin C and growing wild, and recently Saffron.
Anne embarked on her saffron tribulations in 2013, and now takes you on a tour of her saffron farm. How can you resist one of her original creations? Rhubarb jam with saffron from the Baie de Somme, saffron bubbles or cider vinegar with saffron…
Safran de la Baie de Somme
Anne Poupart – 03 22 23 59 65
safrandelabaiedesomme.com
At the Valloires gardens we eat flowers too!
Don’t just visit the gardens, taste them too at La Table du Jardinier.
Try creative, modern cuisine based on plants, flowers and fruit. The surprise is in every bite (!).
Bar, tearoom, restaurant and takeaway
Bookings recommended on 03 22 23 71 13
Meet
Ludovic Dupont
Nature has taste
“My cooking is totally inspired by nature. I like to pick wild flowers and edible weeds to embellish my recipes but also to sublimate all the gustatory riches of the bay: sea buckthorn, bear’s garlic, nasturtium, water mint, the resources are infinite.”
Who to contact
Terres et Merveilles Tourist Office
www.terresetmerveilles-baiedesomme.com
Baie de Somme Tourist Office
www.tourisme-baiedesomme.fr
Nature outing with Odile, qualinat guide
“A bassieu, les parcs à moules”
norwoe-decouvertes.com
Good to know
Recreational fishing is tolerated outside the concessions within the limits of :
. 500 g par personne et par jour maximum pour la salicorne
. 5 kg par personne et par jour pour les coques.
Where to shop
bay products?
- La Sardine in Saint-Valery-sur-Somme
A beautiful seafood store where you’ll find salicornia, fresh or canned asters to take home in your suitcases.
Tel.: 03 22 60 08 68
www.la-sardine.com - Au temps des Mets in Abbeville
autempsdesmets.com - La Conserverie Saint-Christophe in Argoules
conserverie-st-christophe.com - La Ferme des Prés Salés in Noyelles-sur-Mer
See the Facebook page - La Halle aux poissons in Le Crotoy
On weekends and public holidays, local fishermen set up shop in a small kiosk on the quayside to sell their catch: plaice, sole, mackerel or scallops.
Recipe idea
Salicornia flan
Ingredients
- 400g glasswort
- 80g butter
- 40cl fresh cream
- 25g flour
- 60cl milk
- 3 eggs
- 2 pinches grated nutmeg
- Salt and pepper
Preparation
Plunge the samphire into boiling salted water and cook for 5 minutes. Drain and chop finely.
Brown the salicornia in the melted butter over a high heat for 5 minutes, stirring frequently.
Add the cream, remove from the heat and leave to cool.
In a saucepan, melt 40g of butter over low heat, add the flour and brown. Add the cold milk, stirring with a whisk until it boils. Simmer for 10 minutes. Add salt, pepper and nutmeg.
Remove from the heat and add the salicornia and eggs one by one. Mix well. Pour the mixture into a buttered cake tin. Bake in a bain-marie in a hot oven at 200° for 30 to 40 minutes. Serve piping hot.
