Normandy Cuisine - by food author Howard Hillman

Normandy Cuisine

French
regional cuisine

Normandy

a concise guide
for diners & travelers

Why the cuisine of
Normandy is special

Normandy 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.

Famous specialties
of Normandy

Canard Rouennaise

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.

Moules Mariniere

Mussels simmered in a shallot flavored white wine broth.

Sole Normande

Poached sole served with a thickened butter-egg-and-cream sauce.

Sole Dieppoise

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.

Cheeses of Normandy

Its cheeses excel and include the famous Camembert and Pont I'Eveque, both surface-ripened.

Beverages of Normandy

From apples come Normandy's famous hard ciders and Calvados (apple brandy).

Best city for gourmets

Rouen is the top all around food city in Normandy. Criteria include cooking, food markets, cooking ingredients, cooking schools, beverages, dining and restaurants. Cherbourg, Deauville and Le Havre are runners-up.

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