Normandy

This region, known for its dairy products, apples, and seafood, offers a gastronomic experience that is both deeply rooted in tradition and delightfully diverse.

The region’s lush pastures provide the perfect environment for producing some of France’s most celebrated cheeses. Chief among these is Camembert, a soft, creamy cheese with a distinctive flavour that has become a symbol of French gastronomy. Other notable cheeses include Livarot, Pont-l’Évêque, and Neufchâtel, each with its unique taste and texture.

The region’s orchards produce a variety of apples used in everything from cider to desserts. Normandy’s cider, known for its crisp and refreshing taste, is a staple at local tables. The region is also famous for Calvados, an apple brandy that undergoes a meticulous distillation process to achieve its smooth, complex flavour.

With its extensive coastline, Normandy boasts an abundance of fresh seafood. The region’s fishing ports, such as Dieppe and Honfleur, supply a variety of fish and shellfish that feature prominently in local cuisine. Dishes like moules marinières (mussels cooked in white wine and herbs) and sole meunière (sole cooked in butter) highlight the freshness and quality of Normandy’s seafood. The region is also known for its oysters, particularly those from the town of Cancale, which are prized for their briny, delicate flavour.

The region is renowned for its creamy rice pudding, known as teurgoule, which is flavoured with cinnamon and slow-cooked to perfection. Another beloved treat is the Norman apple tart, a simple yet delicious dessert that showcases the region’s apples in all their glory.