9 Must-Try Dishes in Normandy That Will Blow Your Taste Buds Away
Normandy’s food is as rich and varied as its landscapes, with a lot more to offer than just apples and cream. Here’s a taste of what you should try when exploring the region’s culinary treasures.
1. Camembert
Camembert is a soft, creamy cheese made from cow’s milk. It was first created in the village of Camembert, in Normandy. The cheese is famous for its strong flavor and velvety texture. Typically served with bread, it’s often enjoyed as part of a cheese platter or melted in recipes like baked Camembert.
2. Moules à la Normande
Moules à la Normande is a regional variation of mussels cooked with cream and apples. The dish results from Normandy’s love for seafood, dairy, and apples. The mussels are steamed and then simmered in a creamy sauce, often enhanced with local cider. It’s a rich and delicious dish served with crusty bread.
3. Tarte Normande
The Tarte Normande is a traditional apple tart from Normandy. Made with local apples, the tart is enriched with a custard filling of eggs, cream, and a splash of Calvados (apple brandy). It has a buttery crust and a soft, rich apple topping. This dessert leverages the region’s abundant apple orchards and love for dairy.
4. Poulet Vallée d’Auge
This is a classic Normandy dish featuring chicken cooked with apples, cream, and Calvados. The recipe uses the region’s well-known ingredients of apples and dairy. The chicken is sautéed and simmered in a creamy, apple-infused sauce. This creates a flavorful and hearty meal, typically served with potatoes or rice.
5. Teurgoule
A traditional rice pudding from Normandy, made with rice, milk, sugar, and cinnamon. It’s slow-cooked for hours, resulting in a creamy texture and rich flavor. This dish is often used as a dessert or snack, usually served in large portions to be shared.
6. Andouille de Vire
A smoked sausage made from pork intestines and stomach, originating from the town of Vire in Normandy. It has a distinct, strong flavor and firm texture. Often sliced thin and served cold with bread, it can also be added to stews or cooked dishes. A tasty example of Normandy’s rich charcuterie heritage.
7. Normandy Cider
This a popular drink made from locally grown apples. It’s slightly alcoholic and can range from sweet to dry, with a crisp and refreshing taste. It’s often enjoyed alongside meals, especially with seafood and cheese. Cider is also a key ingredient in many traditional Normandy recipes, namely for sauces and desserts.
8. Calvados
Calvados is an apple brandy produced in Normandy, particularly in the Pays d’Auge region. It’s made by distilling cider and aging it in oak barrels, resulting in a rich and complex flavor. Often served as a digestif, Calvados is also used in cooking to enhance sauces, desserts, and dishes.
9. Seafood
Normandy’s coastline has an abundance of fresh seafood. Oysters from Barfleur and mussels from Mont-Saint-Michel are regional favorites. Seafood platters typically include prawns, scallops, and crabs. The seafood is often served raw, grilled, or steamed and paired with local specialties like cider or a creamy sauce.