Norman Menu

BON APPETIT

Entries

The dishes

• the tripe Caen
• fish
• the viande de Boeuf,
• the Vallée d'Auge chicken
• rabbit cider
• the sausage
• pig Bayeux
• omelette Mere Poulard, Mont-St-Michel (50)
• The sheep and lamb salt meadow
• to have Camembert Sauce

Norman hole

The cheese

• Les fromages AOC (AOC), as the Camembert, Livarot, Pont l'Eveque, Le Pavé d'Auge.

• Le Livarot est surnommé le « Colonel », bands due straw (called sedges) that surround and are reminiscent of the gold braid of a Colonel.
• other local cheeses, as brick Lisieux, the Graind'Orge refined Calvados

Desserts and sweets

• la teurgoule, kind of rice pudding, flavored with cinnamon,
• shortbread cakes Asnelles,
• the shortbread Deauville and Bayeux,
• the candy Isigny

• the cartons Cliff,
• le beurré normand (biscuit with apples and raisins soaked in the
Calvados),
• Norman paved (butter cookies),
• apple pie, outbreak in Calvados, the tarte Normande,
• honey,
• milk jam,
• with chocolat,

Drinks

• the AOC cidre,
• le calva AOC,
• the liqueur Calvados,
• knob,
• perry,
• beer,
• apple juice

Markets

 

 

Weekly markets
Sunday : Ouistreham, Courseulles sur mer and St Aubin sur mer, Caen, Cairon
Monday : Langrune sur mer
Tuesday : Courseulles, Herman Ville sur mer a Ouistreham
Wednesday : Bernières sea, Luc sur mer, Ouistreham, Creully
Thursday : Douvres, Sea Lion, Ouistreham, St Aubin sur Mer
Friday : Courseulles, Langrune sur mer, Ouistreham, Caen
Saturday : Luc sur mer, Ouistreham, Douvres

Fish markets

Every day at Courseulles sur mer and every morning at the port of Ouistreham

Night markets

Every Saturday at Courseulles sur mer, Thursday at Sea Lion and Tuesdays Langrune Sea
Antiques markets
Second Sunday of each month at Ouistreham-Riva Bella
Gourmet markets : St Aubin sur Mer (juillet mi - mi août)

 

Calvados-tourism

 

 

 

 

 

Some Recipes…

Coquille St. Jacques mousseline sauce

scented knob Normandy

Of 4 people :

12 Walnut St. Jacques, 4 egg yolks, 100 g heavy cream, 30 g de beurre, flood, pepper 15 cl Knob.

Prepare sauce. Bake in a water bath, whisking the egg yellow, the knob, salt and pepper. Add the cream slightly fouétée.
Then, in a frying pan melt the butter and cook the nuts of St. Jacques previously salted and peppered, about 2 min on each side, taking care to keep blondes, ask on the sauce and serve immediately.

Cutlet Pommel Normandy

Of 4 people :

4 escalopes of veal, 100 g de beurre, 4 shallots, 100 g cream, salt and pepper, 1 dl knob Normandy.

Gently cook escaloppes seasoned with butter. In the same pan, discard shallots. After much back, deglaze the pan with the knob and crémez. Put the scallops in cream.

Apple tart and knob Normandy

Of 4 people :

250 gr puff pastry, 6 apples, sugar,
2 dl knob Normandy.

A puff pastry, have the rosette strips marinated apples in the knob. Sprinkle with sugar just before baking.
Enjoy the warm pie with a glass of Knob Normandy.

For more recipes :

The Norman gourmet recipes