A FOOD TRADITION

Norman Cuisine

Norman cuisine comes from Normandy’s coastal and inland landscapes, combining dairy farming, orchards, maritime fishing and market gardening. Butter, cream, apples, cider, pears, shellfish, mussels, fish, poultry and pork are central ingredients. Typical techniques include butter-based sautéing, cream sauces, cider braising, baking and the preparation of substantial seafood stews. Examples include moules à la crème, poulet vallée d’Auge and teurgoule, a slow-baked rice pudding associated with Normandy. Although some ingredients and dishes are shared with neighboring northern French regions, the combination of dairy, orchard produce and coastal cooking gives Norman cuisine a durable and recognizable identity.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.