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.

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Normandy's
7 most famous
specialties

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Canard Rouennaise

Plump Rouen duck cooked in blood.

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Gigot d'Agneau Pre Sel

Roasted leg of young lamb raised on salty marsh lands.

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Madame Poulard's Omelette

Her secret for making it fluffy? Beat the egg whites and yolks separately.

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Moules Mariniere

Mussels simmered in a shallot flavored white wine broth.

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Sole Normande

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

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Sole Dieppoise

Poached sole served with a white wine sauce and garnished with mussels and shrimp.

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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.

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Normandy cuisine - Page two

Cheeses

Beverages

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French cuisine for home page

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Clickable
French cuisine map

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Test yourself

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French Tourist Office

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