Savor Salt-Marsh Lamb and Foraged Samphire

The unique microclimate and saline vegetation of the tidal pastures create exceptional regional delicacies. Foremost among them is Agneau de pré-salé (AOP Prés-salés de la baie de Somme), lamb raised on maritime pastures flooded regularly by the sea. The sheep graze on sea purslane and puccinellia, imparting a naturally tender texture and subtle, mineral-rich flavor without any gamey heaviness.

Pair this traditional dish with fresh or pickled salicorne (sea samphire), locally foraged succulent greens known as sea asparagus. For dessert, do not miss the regional Gâteau Battu, a rich, airy brioche-style pastry baked in a distinctive fluted tall mold with generous quantities of fresh butter and egg yolks.