Cuisine

Cheeses of Normandy
Normandy is probably most noted for its butter, cream and rich cheeses. Camembert cheese, is a regional favorite, always eaten after dinner, and in small quantities. Also many dishes are made with seafood from the surrounding ocean, including shellfish, sole, turbot, John Dory often served with farmhouse cream and orchard- fresh apples. The valley of Auge and the Orne are noted for their production of sparkling apple cider and Calvados (Apple Brandy). Some regional specialties include marmite dieppoise, consisting of sole, turbot, brill, whiting, shrimp and crab all simmered in their own juices to make a substantial stew which is added to cream. What isn't cooked in cream is often cooked in hard cider. Andouilles is pork tripe finely chopped and s tewed in a pot slowly with vegetables. It is local dish which has slight variations depending on what city you are in.

A local patissirie
Crepes and sable cookies are some additional Norman treats, which are delicious, made with rich butter from this wonderful culinary region of France.

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