DISCOVER NORMAN TERROIR PRODUCTS!
SALTY SPECIALTIES
The region is more particularly the department of Calvados, offers a variety of exceptional C/PDO cheeses to be tested urgently :
CAMEMBERT
The star of Norman cheeses : cow's milk, classified CDO since 1983, it takes its name from the village of the same name located in the south of the Orne. The best time to taste it is from March to November. It can have the Camembert de Normandie appellation if it is declared CDO ! It is recognizable by its white and smooth rind.
THE LIVAROT
With cow's milk, classified CDO since 1975 and PDO in 1996, it takes its name from the village of the same name located in the Orne. The best season to taste it is from June to September. It is recognizable by its orange shape.
BISHOP BRIDGE
Made from cow's milk, classified PDO since 1976, it takes its name from the village of the same name located in the Orne. There is a brotherhood that promotes this one. It is recognizable by its square shape.
NEUFCHÂTEL
Made from cow's milk, classified PDO since 1969, it takes its name from the village of Neufchâtel-en-Bray in Seine-Maritime. It is recognizable by its heart shape and its smooth, white rind.
The 6 essential Norman culinary specialties to know :
CAEN STYLE TRIPS
It's a stew tripe (stomach, liver, kidneys etc.) beef and veal simmered with vegetables. Since 1952 there has been the brotherhood of the Triperie d'Or which promotes and protects this typical dish.
ANDOUILLE DE VIRE
It is a smoked charcuterie with black skin filled with stuffing, wrapped in pork casings.
SCALLOPS
This is theregion of fisheries to scallops shells with 2 labels that protects : Label red shell Scallops fresh and whole red label since 2002 and Scallops shell nuts Pecten Maximus fresh since 2009.
OYSTERS
Along with Brittany, Normandy is one of the most important oyster farming regions in France. There are 4 categories of oysters: Isigny-sur-Mer, Saint-Vaast, Côte de Nacre and Côte Ouest. These are cupped oysters that can be eaten raw as well as cooked.
THE NORMANDY ESCALOPE
It is a cutlet of turkey, veal or chicken with cider, fresh cream and button mushrooms. A treat for your taste buds!
THE OMELET OF THE MOTHER
POULARD
This legendary omelette was not born in Mont Saint-Michel as many might think, but it was invented by Madame Poulard, wife of a baker working in Mont Saint-Michel. She made this one with eggs, fresh cream and butter to give to hungry pilgrims who came to visit the place. His name has become a Norman institution not to be missed!
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