Gastronomy in Normandy
Apples and pears
Sweetening many a regional dish, Normandy's signature apples and pears also form the basis of traditional local drinks such as cider, Perry, Calvados (an apple-based brandy) and Pommeau (a mixture of apple juice and Calvados). In 1942, Calvados received the Appellation d'Origine Controllé (AOC) label in recognition of its quality. Take a tour of the many Calvados distilleries and cider-makers and taste the celebrated tipples for yourself.
Château de Canon organic cider distillery
Owned by the Mézerac family, the Château de Mezidon-Canon and its estate stretches over 52 hectares of meadows and orchards in the Pays d'Auge. Cows and sheep graze alongside the apple and pear trees which form the basis of the farm's organic cider, whilst visitors can opt to spend the night 22 metres above ground in the tallest treehouse in Europe!
Cheese
The Normandy region produces four distinct AOC cheeses: round Normandy Camembert with its soft, floury rind; strong-smelling, orange Livarot; heart-shaped, creamy Neufchâtel and square, golden-coloured Pont l'Évèque. Particularly in the Pays d'Auge, farms welcome visitors to sniff out the history and processes of cheese making; from milking the cow, to fermentation and storing and finally the wrapping and boxing of each celebrated cheese.
Ferme Président, Camembert
The Président Farm is located right in the heart of the village where the famous Camembert cheese was invented in 1791 by farm woman Marie Harel. Learn the secrets of how the cheese is made and how it has become one of the most famous cheeses in the world.
Graindorge Village Fromager, Livarot
Established in 1910 by Eugène Graindorge, the Graindorge dairy is still an independent family business. Producing all four AOC cheeses, the dairy welcomes visitors to take a free tour of its cheese-making workshops. Specially-designed viewing galleries give an exclusive peek into the industrious production workshops, whilst video displays, audio presentations and information points explain each stage of the magical cheese-making process.
Seafood
Normandy's 600 kilometres of coastline host some of France's most important fishing ports. From lobster and scallops, to herring and shrimps, Norman cuisine is nirvana for the seafood-lover!
Oysters
The oysters produced on the stretch of Cotentin coastline from Granville to Portbail are known as "pleine mer" oysters thanks to their distinctive Atlantic flavour. The oysters here benefit from the clear seas and strong currents making them particularly fine. The oldest oyster-producing area of Normandy is on the east side of the Cotentin at Saint-Vaastla- Hougue. Oysters from here are characterised by their plumpness and their nutty taste.
Something unusual
Bénédictine, Fécamp
Many years ago during the Renaissance period, Dom Bernado Vincelli, a Bénédictine monk from Fécamp Abbey, created a mysterious elixir. Produced by monks until the 18th century, the secret of the drink was lost during the conflicts of the centuries that followed. Vincelli's recipe was not rediscovered until 1863 when Alexander the Great was inspired to recreate the strange liqueur now known as Bénédictine.
Black pudding, Mortagne-au-Perche
Said to be the original black pudding (and challenging the supremacy of the well-known variety from the north of England), boudin noir is a speciality of the town of Mortagneau-Perche in the heart of the countryside of Orne.
Canard à la rouennaise, Rouen
This Rouen duck speciality is an acquired taste! It consists of a stuffed, unbled duckling which is roasted and then pressed to remove the blood. The liver is pureed and added to the reserved blood along with finely chopped shallots, lots of Bordeaux red wine, salt, pepper and butter to make a rich sauce. The roasted meat is then served hot coated in the sauce.
Salt marsh lamb, Mont-St-Michel Bay
Normandy salt marsh lamb comes from livestock grazed on the marshland surrounding the majestic Mont-St-Michel. The bay's huge tides mean the vegetation that grows here has had to adapt to life both above and below sea level. The subtle taste of the meat from the lambs comes from the unique halophiles (plants which thrive in environments with very high salt concentrations) but contrary to belief, the meat itself does not taste of salt.
