Salt marsh sheep in one of the most beautiful bays in the world
© D.Delannoy
Edible plants and salt-marsh lamb are just some of the gastronomic treats that await those who make the easy trip across the Channel to the stunning Baie de Somme on the Picardy coast.
Picardy’s Channel coastline is not just a paradise for nature-lovers, who flock here for the fresh air, deserted beaches and spectacular wildlife (including birds and seal colonies). It’s also the perfect place for a relaxing foodie break, offering all kinds of delicious home-grown produce, some of which you might not expect to find in this region.
You don’t even need to go to a restaurant to sample all of the Bay’s gastronomic delights. During a Sens Naturel guided walk in the bay, for instance, Olivier Hernandez will show you how to identify and forage edible plants such as samphire, oreilles de cochon (sea asters) and sea purslane, all of which grow wild on the salt marshes. Some of these plants feature in the region’s artisan beers, which you can sample in Les Mets de l’Estran, a tiny grocery and café dedicated to local products in St-Valery-sur-Somme.
Mineral-rich agneau pré-salé, from lamb also raised on the salt-marshes, is a delicacy that features on many local menus, as does seafood fresh from the fishing boats or producer: bouchot-grown mussels, oysters and cockles to name just a few. For local seafood at its most inventive, head for Auberge de la Marine or Hôtel des Tourelles, both in charming Le Crotoy. Snails from the Parc du Marquenterre in the Baie de Somme’s national nature reserve are also highly prized.
There’s even a local saffron producer, Anne Poupart, whose spice forms the basis of any number of delightful recipes in excellent restaurants including the Hôtel les Saules, Au Vélocipède and La Table des Corderies. You can visit Anne’s farm to pick up some saffron to take home – as well as some inspirational recipes.