what is normandy in cooking

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Many products of Normandy gastronomy are famous through the world : oysters, cider, mutton from the salty meadows of the Bay of Mont Saint Michel and obviously the camembert… Merely with a good wine from Bordeaux or roasted, camembert is so delicious !
what is normandy in cooking

The flavours of Normandy range from coastal to country – think fresh seafood from the English Channel, rich cream from pastoral cows, and juicy apples from Pays d’Auge orchards. Mouth watering? Read on for the full run-down of dishes you need to try on your next visit to Normandy, France.

The Marmite Dieppoise is a dish that doesn’t discriminate against different types of seafood. In a creamy, salty broth, combining butter, cider and crème fraîche, molluscs, crustaceans and fish unite. As the name suggests, the dish hails from the seaside town of Dieppe, though it is seen on the menu at many restaurants throughout Normandy – especially in coastal villages.

Meadow-salted lamb (agneau de pré salé) comes from the Bay of the Mont Saint-Michel and parts of the Cotentin Peninsula. Ocean water permeates the fields the lambs graze, resulting in a naturally (very) salted cut of meat; it is a practice that dates back more than 1,000 years and is designated an Appellation d’Origine Contrôlée (AOC) as well as a Protected Designation of Origin (PDO) under French law.

Tripes à la mode de Caen

Tripes à la mode de Caen is the French version of the Scots’ Haggis. Traditionally, the dish used all four chambers of a cow’s stomach, its hooves and bones and a part of the large intestine, though this last ingredient became banned by the French in 1996. The entrails are simmered in the oven for up to 15 hours in a tripière, a special pot intended for the process, along with root vegetables, garlic and peppercorns, a bottle of cider and a glass of Calvados. Normans believe autumn is the best time to enjoy tripe when cattle eat the falling apples from the trees.

Rouen, France: The Four C’s of Normandy Cuisine – Rick Steves’ Europe Travel Guide – Travel Bite

FAQ

What does Normandy mean in cooking?

The Normandy sauce is a classic sauce for fish and seafood. It’s also called Normande sauce and sauce Normande. It is made by flavoring a fish velouté with chopped mushrooms and then thickening it with a mixture of egg yolks and heavy cream called a liaison.

What is Normandy cuisine?

With excellent local produce, Normandy’s food is known for being outstanding. Camembert de Normandie, Livarot, Neufchâtel, Pont-l’Évêque, scallops, oysters, cider, calvados, Bénédictine liqueur…. there’s something for all taste buds to savour.

What food is produced in Normandy?

While milk and meat are the two pillars of Normandy’s agriculture and food industry, the region is also the country’s largest producer of shellfish, cider, and turnips. While it is probably best-known for its butter and camembert, Normandy is also France’s third largest producer of veal and beef.

What is the most popular food in Normandy?

Regional Specialities: Normandy is renowned for its andouillette d’Alençon, marmite dieppoise, mirlitons de Rouen, escalope à la normande, estouffade, rabbit in cider, duckling à la Rouennaise, chicken or omelette vallée d’Auge, mussels à la crème, and tripe à la mode from Caen.

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