Tout Va Bien sur Dieppe

25/01/2026: Dinner on a Saturday evening, second seating (9:00 PM). My partner and I arrived a little early, but we were immediately greeted with a warm and welcoming reception. We came specifically to try the turbot, the house specialty, as the name suggests. Well, I've had the opportunity to dine in many restaurants, and I have never, absolutely never, seen such a generous portion. Turbot is a noble fish that is perfectly satisfying on its own when cooked properly. And that was certainly the case here, but the restaurant takes generosity even further: a few chanterelle mushrooms to accompany it, homemade fries, braised leeks, and a gratin dauphinois (yes, the concept of "side dishes" is very generous at Turbot Dieppe). After a few marinated monkfish livers, we could have stopped there. Normally, I avoid desserts, but I had a feeling I should succumb to the temptation of a homemade tarte tatin. What a delight! Homemade (order at the beginning of your meal), one of the most beautiful and incredibly generous tarte tatins I've ever tasted! The crème fraîche (of course, we're in Dieppe) was succulent, thick, and fragrant. A few sips of Calvados (Château du Breuil) were all it took to complete this wonderful experience. It's very simple: any future trip to Dieppe will be an opportunity to eat at Turbot Dieppe! It would even be conceivable to make the journey to Dieppe just for that reason!

24/01/2026: Excellent address, I highly recommend!