| Norman gastronomy | |
.jpg/210px-Pâté_de_poires_de_Fisée_(2).jpg) | |
| Fisee pear pâté | |
| Information | |
| Country |  France |
|---|---|
| Region | Normandy |
| Unmissable | * |
| Location | |
 48 ° 28 ′ 48 ″ N 0 ° 1 ′ 12 ″ W | |
The Norman gastronomy is the testimony of the flavors, the know-how and the terroir of Normandy in the northwest of the France.
- Departments: In Lower Normandy: Calvados - Handle - Orne --- In Upper Normandy: Eure - Seine-Maritime
Ranking
Information: Assessment and classification for the identification, quality and origin of agro-food products.
- Controlled designation of origin (AOC)
- Protected designation of origin (PDO)
- Details of PDOs by cards and by INAO (National Institute of Origin and Quality) lists
- Protected Geographical Indication (IGP)
- Details of IGP by cards and by INAO (National Institute of Origin and Quality) lists
- Traditional specialty guaranteed (STG)
- Organic farming (AB)
- Red Label
- We often find productions reported in several regions. This is why you will find for example: Brie de Meaux, Champagne, Lamb from Sisteron, etc ... on several pages of Regional Gastronomies corresponding to the limits of the Appellation concerned.
Cold cuts and meats
AOC - AOP - IGP products
- Maine Beef IGP (1996) – Characteristics: Traditional method of breeding, with the use of flax seeds or from flax seeds for finishing. Minimum maturation of 10 days (13 days for the vacuum-packed presentation) for the items to be grilled except for the tenderloin, the shank and the tab, 4 days for the items to be boiled or braised. Product identified and monitored at each stage of the supply chain, from breeding to point of sale.
- Loué Label Rouge farm eggs – Characteristics of the Label Rouge IGP: Farm eggs, under Protected Geographical Indication, collected daily, sorted by hand. Hens reared in freedom on wooded meadows, fed on local cereals, NON-GMO (<0.9%). Family farms
- Maine-Anjou AOP (2010) – It is a product of French bovine breeding protected by a PDO designating a bovine carcass.
- Pork of Normandy IGP (1997) – Features: Fed with breast milk, gradually consume balanced food, conducive to growth. During fattening, feed must contain 75% of cereals and their derivatives, coming from the production area, the remaining part consists of vegetable, mineral and vitamin proteins.
- Label Rouge or Bio farm chickens from Loué IGP – Characteristics: Chicken, hen, guinea fowl, turkey, turkey or can, fed 100% vegetable, non-GMO (<0.9%), 80% local food. Chickens live at least 84 days, 94 for guinea fowl or turkey, 126 for a turkey.
- Salt meadows of Mont-Saint-Michel AOC - AOP – Characteristic: Meat obtained from lambs less than 12 months old whose carcasses weigh at least 14 kg, presenting “a rectilinear to subconcave profile” and “moderate to significant muscle development” (classification U, R, O EUROP grid), of a state of fattening “waxed to covered” (classification 2 and 3 grid EUROP), of a firm external and internal fatness and of white to creamy white color. Lamb meat whose grazing area consists of meadows regularly covered by the sea, lasting at least 70 effective days and representing at least 50% of the life of the animal
- Poultry of Brittany IGP (1996) – Characteristics: chicken (Black and White), capon, guinea fowl, fowl, turkey from strains and crossing of slow growing strains. The breeding is in the open air. The feed is cereal-based and slaughter takes place at a high age fixed for each species and close to sexual maturity (except for capons).
- Poultry from Houdan IGP (1996) – Characteristics: chicken and hen, of the genus Gallus, type free-range white chicken of 105 days
- Poultry from Janzé IGP (1996) – Characteristics: Poultry of the so-called "Janzé" breed: chicken reared all year round for a minimum of 81 days, 150 for the capon, 94 for the guinea fowl and 140 for the turkey. Recipe from Norman-style Janzé chicken on Wikibooks
- Poultry of Maine IGP (1996)
- Volailles de Normandie IGP (1996) - Label rouge (1985)
- Poultry from Orléanais IGP (1996) - Label rouge – Characteristics: Raised outdoors on grassy, shady courses. Food made up of 100% plants, minerals and vitamins. Their aging period is at least 81 days). These poultry are: free-range guinea fowl, white free-range chicken, free-range capon, free-range turkey, yellow free-range chicken, black free-range chicken, capon and blue-legged hen from the farmer's Orléanais.
Others products
- Andouille de Vire – Charcuterie made from 40% large intestine (Chaudin), 40% small intestine (soft), 20% stomach, cut into strips and marinated in brine, salt, pepper and a little spice before being embossed in part of the large intestine. Smoking lasts for a minimum of 4 weeks. The blackish color of its envelope is due to smoking. After smoking, the andouilles are soaked for 2 days for desalting, then cooked for 6 hours in water.
- Andouillette from Bernay
- Andouillette d'Alençon – It was distinguished by its composition based on veal, unlike classic andouillettes, made from pork. The Alençonnaise andouillette was made from veal strawberries. Since the mad cow epidemic, it has had to be replaced by calf's stomach.
- Norman breed beef – 3rd dairy cattle breed in terms of numbers in France, it is a dairy breed with double aptitude: to produce quality milk, rich in proteins (the highest TP of dairy breeds in France), meat recognized for its flavor and its marbling. Its meat qualities and its morphology allow a good valuation of its meat. It comes from three local breeds gathered in XVIIIe century: Cotentine, Augeronne and Cauchoise.
- Black pudding from Mortagne
- Cervelas de l'Aigle – Sausage made from finely chopped pork with garlic and onion, flavored with calvados and smoked over beech wood. It can be cooked grilled, pan-fried or in the oven, but do not cook it in water as this makes it lose its smoke.
- Bayeux pig – Its tender flesh and fat are of good quality. The meat of the animal is said to be "marbled" and is particularly popular for making cold cuts.
- Pork confit
- Farmer's foies gras
- Game and its derivatives
- Cotentin ham
- Cotentin sheep – One of the breeds with low numbers. About 200 ewes spread over about fifteen farms
- Farmer rabbit pate
- Quenelles from Neuf-Marché
- Potted Rabbit
- Pont-Audemer sausage
- Camembert sausage, Roches Blanches sausage
- Norman veal raised on whole milk
- Farm poultry and their derivatives
Condiments, herbs, oils and vegetables
Condiments, herbs, oils
- Cidaigre – Appellation of cider vinegar. It is made over time and from cider.The cider ages two years fully fermented, that is to say, all the sugar is transformed into alcohol, the acetic bacteria transform the alcohol (7 °) into acidity (4, 30 °).
- Norman cider confit
- Artisanal apple cider jelly
- Camelina, rapeseed and sunflower oils from Normandy
- Artisanal mustard with calvados or pommeau
- Saffron from Normandy
- Cider vinegar
Vegetables
AOC - AOP - IGP products
- Carrot of Credits AOC (1960) – Characteristics: Créances carrot is a variety of this vegetable, deep orange, with no fibrous core and a sweet taste. It is cultivated in honey (fields with sandy soils, loaded with alluvium). It benefits from light and fertile soils, and the softness of the sea carried by the offshore wind, whose spray enriches the kelp, which serves as natural fertilizer, with iodine.
- Leeks from Créances IGP (1996) – Vegetables that can only come from 20 towns in the Manche department on the west coast of Cotentin, between Cherbourg and Granville on either side of the town of Créances. Deep plowing is carried out to bring new sand to the surface, which promotes transplanting and then ridging. This allows the length and tenderness of the white of the leek to be obtained. Use of characteristic soils located in coastal areas, sandy loam, and amended in the traditional way by algae collected on site and the "tangue" (limestone amendment) taken from the harbor of Saint-Germain-sur-Ay (municipality of the area ).
Others products
- Cabbage from Saint-Saëns – Choux de Saint-Saëns is an ancient Norman variety of cabbage, belonging to the head cabbage family, and can weigh over 20 kg. Commonly cultivated up to half of the XXe century, it has been listed since 1999 in the French Catalog of Vegetable Species as an old variety for amateur gardeners.
- Watercress from Veules-les-Roses
- Perche lentils
- Perche split peas
- Perch Quinoa
Prepared dishes and / or specialties
- Wild or farmyard duck, "Bonhomme normand" style
- Rouen-style duck with blood
- Duck cooked in cider, terrine, cider vinegar, flambé with calvados
- Can with cider sauce and can with Norman craft beer
- Rouen duckling
- Two apple livarot charlotte
- Roasted farm cockerel and livarot risotto
- Norman veal chop flambéed with calvados
- Crunchy with Camembert or Pont-l'Evêque
- Ladies of Cherbourg
- “Vallée d'Auge” style free-range turkey and chicken
- Entrecote with camembert sauce
- Veal cutlet with calvados cream
- Filet mignon with livarot
- Norman fondue
- Andouille cake with apples
- Norman Hochepot, regional pot au feu
- Norman-style veal shank
- Rabbit stuffed with havraise
- Farm rabbit with cider, shallots and onions, smoked bacon and mushrooms
- Omelette Vallée d'Auge
- duck Parmentier
- Normandy turkey rolls
- Pavé of andouille de Vire with Pont-l'Evêque cream
- Rouen sheep's foot
- Pommel veal paupiettes
- Guinea fowl flambéed with calvados
- Cider dishes that accommodate mackerel, mussels, guinea fowl and beef cheeks
- Neufchâtel puffed potatoes
- White hen
- Chicken valley of Auge
- Roast farm pork with apples and cider
- Norman-style rabbit stir-fry
- Black pudding apple tart
- Norman terrine
- Pont-l'Evêque and livarot pies
- Tripe à la mode de Caen
- Tripe from the Perche
- Tripe with livarot and cider
- Soup of Norman vegetables
- Normandy farm poultry
Fish, seafood, crustaceans and molluscs
AOC - AOP - IGP products
- Whelk from the Bay of Granville IGP (2019) (Whelk)
Others products
- Almond
- Spider
- Whelk
- Bar
- Grilled sea bass
- Aiguillette of seabass and its pan-fried whelks in parsley
- Brill
- Cauchoise Brill
- Periwinkles
- Bouillabaisse cabourgeoise
- Fecampoise brandade
- Whelk
- Cod
- Cod fillet with cider butter
- Carrelet
- Lobster butter-lacquered plaice fillet served with breaded mussel skewers and fries
- Sauerkraut from the sea
- Clams
- Clovisse
- Shell
- Scallop
- Scallop with cream, pommeau or cider
- Crab
- Shrimp
- Large shrimp sautéed with a pommel
- Curry
- Gratin found
- Gurnard
- Herring
- Marinated or smoked herring in Fecampoise
- Lobster
- Norman oyster
- Hot oysters on the pommeau
- Dab
- Lisette (small dieppe mackerel)
- Monkfish
- Monkfish in the Findillaise
- Monkfish fricassee with lobsters and morels
- Mackerel
- Marinated mackerels
- Marmite Dieppoise
- Honfleur fish pot
- Caudebec eel matelote
- Whiting
- Cod a la cauchoise
- Normandy mussel
- Mussels with cream
- Scallop
- Plaice
- Praire
- Red mullet
- Saint Pierre
- Grilled sardine
- Sole and solette meunière
- Fish soup
- Soup tureen of squid and langoustine tails served with basil cream
- Cakes
- Turbot
Cheeses and dairy products
Cheese
AOC - AOP - IGP products
- Camembert de Normandie AOC (1983) - AOP (1996)
- Livarot AOC (1975) - AOP (1996)
- Neufchâtel AOC (1969) - AOP (1996)
- Pont-l'Evêque AOC (1972) - AOP (1996)
Others products
- Boursin
- Logs, ash, pyramids, Norman farm dung
- Heart of Bray
- Fresh farmhouse cheese
- White farmhouse cheese
- Refined Gournay
- Fresh Gournay (Malakoff)
- Pavé d'Auge
- Bricquebec hatch
Dairy products
AOC - AOP - IGP products
- Isigny AOC butter (1986)
- Crème d'Isigny AOC (1986)
Others products
- Raw butter
- Whipping cream
- Slightly salted
- Double cream
- Gruyère de Carrouges
- Raw milk
- Little Swiss of Gournay
- Farm yoghurt
To position
- Bricquebec
- Boiled
- Brillat-Savarin
- Coutances
- Deauville
- Excelsior
- Cute
- Petit-lisieux
- Providence
Breads, desserts, fruits, jams, sweets and sweets
Breads
- Perche de La Perrière baguette
- Brioche from Gisors and Gournay-en-Bray
- Apple and cider bread
- Gingerbread
Desserts
- Norman clafoutis
- Pear Douillon
- Roasted fruit with caramel butter
- Norman apple cake
- Praline mousse from Caen
- Pear in Norman cider
- Baked apple, honey and cider
- Livarot or Camembert sorbets
- Soufflé with calvados, pommeau, chocolate
- Yport sugar pie
- Normandy Pie
Fruits, jams
- Cherries from the Seine Valley
- Homemade jams and jellies
- Milk jams
- Morello cherries with calvados
- Norman honey, acacia, flowers, linden
- Apples and pears from Normandy
- Prunes with Calvados
- Jumièges plums
Confectionery
- 1 Biscuits from Sortosville-en-Beaumont Sortosville en Beaumont,
33 2 33 04 09 04 - Rouen Magdala cookies
- Chocolate candies filled with Calvados in Caen and Putanges
- Caiques, pancakes and "Bénédictine" chocolates from Fécamp
- Caramels from Etretat
- Caramels d'Isigny – Dairy confectionery produced since 1937 by the firm Dupont d'Isigny.
- Norman apple turnover
- Chiques or berlingots from Bayeux, Caen and Falaise
- Farmhouse and artisanal ice creams (with green apple, caramel and salted butter, ...)
- Poppy delicacies
- Bagnoles-de-L'orne macaroon
- Raspberry and gingerbread or Lisieux rose macaroons
- Grandmother Auzou de Rouen macaroon
- Madeleine de Proust de Cabourg
- Fruit pastes from the Abbey of Notre-Dame de Protection de Valognes
- Petits Paras, cookies from Sainte-Mère-l'Eglise
- Sand
- Shortbread from Asnelles, Cambremer and Lonlay-l'Abbaye
To position
- Bourdelot with apples
- Caluador and "Tonneau" of Lisieux
- Conquerors, sweets from Dives-sur-Mer
- Cotentines, "Country stones",
- Ladies of Cherbourg
- Camembert crunch
- Crunchy Saint-Thérèse d'Alençon
- Dames d'Houlgate, truffle paste flavored with Calvados
- Dominoes from the Le Havre region
- Longships
- Norman stirrups from Vimoutiers
- Financiers of Quinéville
- Fondants from Cotentin
- "Guillaumes", "Délices de Mathilde" from Caen
- "Houlgatais", fine meringues and hazelnut cream
- 100 bell towers and tears of Joan of Arc from Rouen
- Mirlitons of Pont-Audemer
- Normand and Duo Normand de Coutances
- Rouen cobblestones, Bayeux cobblestones
- Rose petals and zouzous from Evreux
- Deauville boards
- Apple sugar and rouen strawberries
- Teurgoule and Falue d'Honfleur
- Zouzous d'Auzou de Rouen
Drinks, wines and spirits
- Be careful with alcoholic drinks: the abuse of said alcohol is dangerous, so consume and drink in moderation.
Waters
Various drinks
AOC - AOP - IGP products
- Normandy Cider or Normandy Cider IGP (2000)
- Cotentin or Cotentin AOC - AOP cider (2018)
- Pays d'Auge Cambremer or Cambremer AOC - AOP
Others products
- Norman craft beers
- Norman farm apple juice
- "Meuhcola", Norman artisan cola
- Kiss syrup, poppy syrup, apple syrup
To position
- "Bouquet of cherries"
- Cotentinoix
- Green apple and calvados creams
- Apple blossoms
- Frost ice cider
- Pear grim
- Pomeuhnade
- Peninsula
Aperitifs, digestives, liqueurs and spirits
AOC - AOP - IGP products
- Calvados AOC – apple brandy
- Calvados Domfrontais AOC – apple brandy
- Calvados Pays d'Auge AOC – apple brandy
- Domfront AOC-AOP – Pear
- Pays d'Auge AOC - AOP
- Pommeau de Normandie AOC – Aperitif made from a blend of unfermented apple juice and calvados. The products are: Organic Pommeau de Normandie la Galotière 17% vol, Pommeau de Normandie LE PERE JULES 17% vol, Pommeau de Normandie Huard 17% vol, Grim de Poire 17% vol, Pommeau GRANDVAL 17% vol, Pommeau de Normandie Giard 17 % vol, Pommeau de Normandie Huet 17% vol, Pommeau de Normandie Guesdon 17% vol, Pommeau de Normandie Dupont 17% vol, Pommeau de Normandie Breuil 17%, Pommeau de Normandie organic Flaguerie 17% vol, Carafe Pommeau de Normandie organic La Galotière 42 % vol, Pommeau de Normandie Bignon 17% vol
Others products
- Benedictine
- Norman mead
- Norman Kir
- Apple and pear liqueurs
- Sparkling with elderflower from Val de Saire – Product sold in the Val de Saire by the Vastel farm in Teurthéville-Bocage
- Perry from Normandy
- Norman whiskey – Whiskey Thor Boyo Northmaen 42%
Wines
Local gastronomy
And don't forget that each region has its specialties!
- Gastronomy of the North of France:
- Gastronomy of Eastern France:
- Gastronomy of the West of France:
- Gastronomy of the Center-East of France:
- Gastronomy of the South and South-East of France:
- Gastronomy of South West France:
