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Madame Boucher brought dinner to us, cotriade with crepes, a seafood stew, and gignot d'agneau, shallots in cream which were better than anything I have ever eaten before or since.
There's cotriade, a kind of Breton bouillabaisse made with white and oily fish and potatoes, and hearty marmite Dieppoise made with mussels, white fish, leeks, mushrooms and cider.
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