15.07 - Flavours of France: From a 'Meilleur Ouvrier de France' chef to the Hauts-de-France Coast
This FREE le Bulletin celebrates the culinary artistry of 'Meilleur Ouvrier de France' Chef Pierre Caillet in Normandy + The captivating story of Wissant's flobarts on the coast of Hauts-de-France.
I’m so thrilled to have you back here with me today! Bienvenue !
This week, we celebrate the mastery of French craft: Cuisine and Maritime Heritage.
We'll journey to Normandy to meet award-winning Chef Pierre Caillet and savor his culinary delights.
Then, we'll immerse ourselves in the lives of the people of Wissant in Hauts-de-France, exploring their unique maritime traditions.
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Thank you to all Contributors to MyFrenchLife magazine. I love that your articles take us from one end of France to another and constantly remind us of the rich culture of this wonderful and diverse country. Merci. Judy.
What is La Fête du Flobart and why are the Wissantais people so passionate about flobarts?
“Histoire” – a French word – means both history and a story.
As in many communities in different countries around the globe – it’s all about family, culture, tradition, and local history. A common desire to show respect for those historical traditions and culture; for our parents, grandparents, great grandparents and further generations back down the family tree. And there is a need to keep those traditions alive for future generations.
Pierre Cailletis a prominent French chef and culinary force behind the Michelin-starred restaurant Le Bec au Cauchois in Valmont, Normandy. Born in France, Chef Caillet has established himself as a significant figure in the French culinary scene. He is celebrated for his dedication to the traditional gastronomy of his region while infusing it with contemporary techniques and presentations.
Chef Caillet’s restaurant, Le Bec au Cauchois, is renowned for its commitment to the highest standards of French cuisine. It has earned a Michelin star, a prestigious accolade that signifies excellence in cooking and quality, making it a must-visit destination for food enthusiasts and critics alike. The restaurant’s menu showcases a thoughtful blend of local ingredients and flavors, emphasizing the seasonal produce of Normandy.
The restaurant is situated just outside the village of Valmont, on the road leading to Fecamp. It boasts a scenic location alongside a lake, complete with ample outdoor seating. Guests can also enjoy views of the herb gardens, adding a touch of natural beauty and freshness to the dining experience.
In recognition of his exceptional skills and commitment to his craft, Pierre Caillet has been awarded the title of “Meilleur Ouvrier de France” (Best Craftsman of France). This honor is one of the most esteemed in the French culinary world and underscores his mastery of traditional culinary techniques as well as his innovative approach to food preparation and presentation.
Image credit: Mike Werner – Eating inside the kitchen
The restaurant features a unique dining concept that sets it apart: guests can reserve a table for two right inside the kitchen. Positioned alongside the gleaming stainless steel counters, diners find themselves in the heart of the culinary action. This intimate setup allows guests to witness the meticulous meal preparation and invites them to engage directly with the kitchen team. Questions from diners are welcomed, making for an interactive and enlightening culinary experience.
Image credit: Mike Werner – A sample of the food of Pierre Caillet
Le Bec au Cauchois not only serves as a platform for Chef Caillet’s culinary artistry but also as a testament to his ability to create an unforgettable dining experience that reflects the rich culinary heritage of France.
His work is characterized by a deep respect for ingredients and meticulous attention to detail, ensuring that each dish not only meets but exceeds the expectations of his guests. Through his achievements and ongoing passion, Pierre Caillet continues to make a significant impact on French gastronomy, earning both national and international recognition for his contributions.
In conclusion, this restaurant is outstanding and offers good value for money. Pierre Caillet, with one Michelin star to his name, arguably merits a second, in my humble opinion. Additionally, he manages several accommodations in a Gite/Bed & Breakfast format, enhancing the culinary experience with charming lodging options.
Have you ever dined at Le Bec au Cauchois or met Chef Caillet? Let us know in the comments below.
3. “Thank you for subscribing to ‘le Bulletin’ newsletter” Judy MacMahon
As I’ve mentioned I’m not in France at the moment, I’m in Australia enjoying a summer beach holiday! Last week I shared extraordinary wildlife: The White Bellied Sea Eagle.
And today I share with you more wonders of nature I’ve been stumbling across.
A very large nest - owner unknown
Coastal saltmarsh is a wetland community of the upper intertidal zone of estuaries and bays. At Merimbula, it occurs in a belt between Grey Mangroves and Bracelet Honey Myrtle scrub. Saltmarsh is a mosaic of rushbeds, sedgelands, grasslands, Samphire and Brookweed herbfields, chenopod shrublands, and bare salt pans.
A Fairy Wren - The Superb Fairy Wren It's bright blue, sexually promiscuous and just 14cm long – and it's officially Australia's favourite bird. The superb fairy-wren has won a national poll to identify the country's most-loved feathered animal.
I’m swimming, reading, writing, accidentally bird watching, relaxing, and sending le Bulletin newsletters to you. I hope that you’ve enjoyed this one :)
I hope to see you here again next week Judy MacMahon Fondatrice MyFrenchLife.org You can always email me at info@myfrenchlife.org I’d love to hear from you.
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I love your photos of that gorgeous blue fairy wren in the saltmarshes of Merimbula Judy. Salt marshes are underrated by some, but I love their vast, haunting raw wildness.
I love your photos of that gorgeous blue fairy wren in the saltmarshes of Merimbula Judy. Salt marshes are underrated by some, but I love their vast, haunting raw wildness.