Normandy cuisine

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.

Normandy's
7 most famous
specialties

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.

Learn my other
Normandy cuisine tips

    

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Photo by Naotake Murayama - CC BY 2.0

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