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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.
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