Food tips you can trust
Why the cuisine of
Normandy is special
It is renowned for its rich butter and cream sauces - and for its apples, cider, and Calvados, an apple brandy much used in local cooking - and for its excellent coolwater fish and shellfish.
Plump Rouen duck cooked in blood.
Gigot d'Agneau Pre Sel
Roasted leg of young lamb raised on salty marsh lands.
Madame Poulard's Omelette
Her secret for making it fluffy? Beat the egg whites and yolks separately.
Mussels simmered in a shallot flavored white wine broth.
Poached sole served with a thickened butter-egg-and-cream sauce.
Poached sole served with a white wine sauce and garnished with mussels and shrimp.
Tripes a la Mode de Caen
A flavorful stew made by braising tripe up to twelve hours with ingredients such as calves' feet, cider, and various vegetables.
French Classical Cuisine