Normandy eat · Eating in Normandy
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Eating in Normandy
Eating in Normandy
Norman cuisine is based around the three main products of the region: seafood, apples and dairy products.
Specialities from the sea include Dieppe sole and Normandy oysters.
Normandy is the home of several world-famous cheeses: Neufchâtel, Pont-L'Evêque, Livarot (also known as the "Colonel"), and the round Camembert of Marie Harel.
Normandy is renowned for its variety of meats, from the delicate flavor of saltmarsh lamb to creamy chicken "à la Vallée d'Auge" and duck "à la Rouennaise".
The creamy omelettes of the Mont Saint Michel, the Vire andouille sausages, tripes cooked "à la mode de Caen", the "boudin" sausages of Mortagne, and the recent introduction to the region of foie gras, are also guaranteed to satisfy the most demanding gastronome.
Local desserts include "bourdelots" or "teurgoule", or such sweets as Isigny toffees or apple sugars from Rouen.
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Normandy Travel Guide from Wikitravel. Many thanks to all Wikitravel contributors. Text is available under Creative Commons Attribution-ShareAlike 3.0, images are available under various licenses, see each image for details.