Eating & Drinking in Normandy

Normandy's cuisine relies on two primary sources. Its extensive coastline provides an abundance of freshly caught seafood, while the lush green countryside is ideal grazing for its dairy herds to produce the rich cream that forms a basis for so many regional dishes and cheeses.

Apple orchards are another regular feature of the Norman countryside, although only one variety of apple (red carlville) is cultivated on any great scale for eating. The majority are grown specifically to make a variety of ciders, also Calvados - a strong and hugely popular apple brandy.

Poultry too, is exceptional all over Normandy, and the lamb, particularly that from around the Cherbourg peninsula, is rated by many food experts as being some of the very best in the world.

Normandy cuisine tends to be simple, often rich (all that cream), and delicious. Cheeses are far too numerous to fully list here, but three of the best known are Camembert, Pont l'évêque, and Liverot. Petit-suisse is a fresh cheese that is eaten as a dessert. Pastries are also popular, especially (of course) apple turnovers and tarts covered in thick cream.

Much of Normandy's food produce, although usually available throughout the region, has become associated with certain towns - for instance Dieppe sole, Rouen duck, oysters from Courseulles, and the butter and creams of Isigny.

Little if any wine is produced here, and while a huge variety of vintages from other parts of France are freely obtainable in shops and supermarkets, many Normans choose to drink the local cider during mealtimes and finish off with black coffee and a glass of Calvados.