Normandie-Basse/Haute 2 & 3

Cuisine et boissons  (Food & Drink Normandy)

Cuisine (kitchen)

Normandy is well known for its superb gastronomy, using its signature apples in many regional dishes. Lisettes ( small mackerel Dieppe )

Boissons (Drinks)

Apéritifs : – le kir normand

2 cl of crème de cassis 2 cl of Calvados 10cl cider Two or three ice cubes First pour the crème de cassis and calvados in a glass flute-type filled with ice cubes, then fill with cider. Crème de cassis can be easily replaced by cream raspberries, blackberries, strawberries, peaches or other according to your tastes.

 

  • le cidre: – Apples also feature heavily in the local traditional drinks such as Cider, Calvados (apple-based brandy) and Pommeau (a mixture of two thirds apple juice and one third Calvados).
  • le poiré: – Perry Normandy Perry is the equivalent of cider … based pear! This fermented beverage (low alcohol, less than 4% vol.) is characterized by a color ranging from pale yellow to golden, a hesitating between apple and fruity flavor pear, fine bubbles and a subitilité not found in cider. beverages produced from pear have long been prevalent in the Bocage Normand
  • le pommeau: – The head is obtained by mixing about two thirds of apple must (unfermented juice) and third brandy cider 2 years or more. The alcohol content in the water prevents the life of the juice fermentation, giving a sweeter alcohol. The pommel then acquires its amber color and aroma in contact with wood barrel where it ages for several months (14 months minimum).
  • Calvados: –In 1942, Calvados received the AOC label: Appellation d’Origine Controllé. This is given in France to assure quality for the buyer. Visitors are welcome to taste the celebrated tipple and take a tour of the many Calvados and cider distilleries throughout central Normandy. But these are not the only alcoholic drinks that hail from Normandy. The history of Bénédictine liquor is a fascinating one, dating back to the Renaissance when a Venetian monk, Dom Bernardo Vincelli, brought together 27 plants and spices from around the world to create an elixir at the Abbey of Fécamp. The drink was produced by monks until the 18th century. During the French Revolution, the secret recipe was almost lost, but was discovered by Alexandre Le Grand in 1863 who decided to re-create the mysterious liqueur. This can be drunk with ice before a meal, or afterwards, as a digestive. Bénédictine is also often used as a base for numerous cocktails.

Fromages (Cheese)

Normandy’s cheese board is of the most impressive in France, and contains the best-known types of cheeses outside its local area.  Its most famous cheese is Camembert which comes from the village of the same name near Vimoutiers, but you can also try Neufchâtel, produced in a variety of different shapes and sizes, Pont-L’Evêque and Livarot. Cheese is in France usually served between the main course and dessert.

Pont-l’évêque Neufchâtel Boursin Angelot Bondard Bondon Bouille Boursin Brillat-savarin Brique de Lisieux Neufchâtel, A.O.C. Notre-Dame de Carentan Notre-Dame de Grâce Pavé d’Auge Petit Suisse Pont-l’évêque, A.O.C. Camembert de Normandie, A.O.C.Carré de BrayCarré fraisCormeillais Coutances Excelsior Demi-sel Fin de siècle Fromage caillé frais de la Manche Gournay Graindorge affiné au calvados Graval Le Pavé du Plessis Les Hayons Livarot, A.O.C. Maromme Montcarré Trappe de Bricquebec

Poissons, coquillages et crustacés (Fish and shellfish)

With its extensive coastline, seafood is one of Normandy’s specialities, from shellfish, to lobster, clams, whelks, scallops, mussels and oysters from the Manche and Calvados. Oysters are classified, like cheeses and wines, with their own AOC (Controlled Origin Name).  Seafood will feature on most menus from Dieppe to Alençon which often combine fish with the region’s other culinary specialities, such as Sauce à la Crème or au Camembert. Particular treats is Dieppe’s fish stew, called Marmite Dieppoise or Port en Bessin’s famous scallops or Coquilles St Jacques. Normandy is the chief oyster-cultivating, as well as biggest scallop-exporting, region in France. The seaside towns offer plenty of Seafood restaurants, as well as a variety of other food types, and in bustling areas such as Deauville and Dieppe, restaurants line the streets making your choice that little bit harder. Oysters’ of Isigny-sur-Mer , from Saint-Vaast-la-Hougue Shrimp Honfleur Shells St Jacques de Grandcamp-Maisy Lisettes of Dieppe Molds Barfleur Demoiselles de Cherbourg (lobsters) Whelks Granville Hollow oyster Denville

huîtres de Isigny-sur-Mer , à partir de  Saint-Vaast-la-Hougue

crevette  Honfleur

coquilles Saint-Jacques de Grandcamp-Maisy

Lisettes of Dieppe

Moules Barfleur

Demoiselles de Cherbourg (lHomards)

buccins Granville

huître creuse Denville

Oysters’ of Isigny-sur-Mer , from Saint-Vaast-la-Hougue

Shrimp Honfleur

Scallops St Jacques of Grandcamp-Maisy

Mackerel of Dieppe

mussels Barfleur

Demoiselles de Cherbourg (lobsters)

Whelks Granville

Hollow oyster Denville

 

 

  • dent sucrée: (Sweet tooth) As with alcohol, many of Normandy’s sweet dishes are based on apples, such as the ever popular apple tart. Another Norman speciality is the milky rice pudding. Rouen’s Sucres de Pommes pleases those with a seriously sweet tooth as do the buttery Isigny toffees.

Tiramicidre

Aumonier Normande

Crepe Normande

Mousse aux pomme

Sable Normande

Tarte Normande

Tartine Normande

Teurgoule

Verrine Normande

  •   viande: Meat Normandy’s main courses are often meat-based. Poultry is common on regional menus, including the tasty Canard à la Rouennaise using local duck from the Seine valley, but other types of meat such as veal or pork feature too. Another treat is Pré Salé lamb, given this name because the sheep are reared on the salt marshes surrounding Mont St Michel. Tripe is another Norman speciality, traditionally from Caen.
  • The Andouille de Vire: – (Cured pork sausage)

The andouille may be salted in brine and/or smoked, but in all cases it is finally simmered in a bouillon for 3 hours

composed exclusively of ventrée pork, more commonly known chaudin. Once prepared and washed, the chitterlings are cut into strips, salted and brined several days. Once peppery tangles are assembled by hand and then at one end connected by a cord of hemp before being threaded into a wider trench. We then obtain the “green” Knucklehead. Cooked in simmering water between 6 and 7 am, 3 kg of raw andouille give about 600gr of Andouille de Vire. It’ll just taste it; cold in thin slice of country bread or in a drink with relatives; hot back in the pan or on a salad with some cooked apples in all cases, it is a treat.

Charcuterie (delicatessen)

Andouille de VireSausageAlençonwhite Pudding with cream and Calvados Saint-Romainwhite pudding Bratwurst EssayBlack pudding MortagneBlack pudding Coutances Saveloy Eagle Ham Valognes Ham Cotentin Rabbit in Le Havre Tooth Neuburg Goose rillettes d’Evreux Farmer pork (LR, PGI Normandy) Poultry of Normandy (chicken, Turkey, Capon, Guinea fowl, goose) farm (LR, PGI Normandy) Farmer Normandy calf fed whole milk

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