Food and Drink

Normandy’s cheeses are famous the world over, Brillat-Savarin, Boursin, Camembert, Livarot, Pont l’Evêque, Neufchâtel, and Petit Suisse are the most well known.

Fish and seafood are also important to Normandy. Produce (Turbot and oysters) from the Cotentin Peninsula are considered great delicacies throughout France. Normandy is the chief oyster-cultivating, as well the biggest scallop-exporting, region in France.

Normandy is a massive source of apples, the majority are used to manufacture drinks only one variety is for eating. Many apples are used to manufacture cider of which there are many varieties. The most famous apple brandy is Calvados. Bénédictine ( still made from a secret recipe) is produced in Fécamp.

Apples are also used in cooking: for example, moules à la normande are mussels cooked with apples and cream, bourdelots are apples baked in pastry, partridges are flamed with reinette apples, and localities all over the province have their own variation of apple tart. A classic pastry dish from the region is flan Normand a pastry-based variant of the apple tart.

Other regional specialities include tripes à la mode de Caen, andouilles and andouillettes (the speciality of Vire), salt meadow (pré salé) lamb, seafood (mussels, scallops, lobsters, mackerel…), and teurgoule (spiced rice pudding). There are many more ………