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Normandy is famous for its cider and you cannot visit this area without a jug of the apple brandy native to this region. Topping a savory crepe with this eau de vie will leave you feeling happy and content.

The P-47 Thunderbolt was a vital weapon in the Allies’ invasion of Europe. These low-level strafers made it possible for fighter groups to attack inland targets.


Crepes are a common food in many parts of the world, especially France. They are made of a mixture of flour, water, eggs, milk, and sometimes butter, and are often filled with various things. They can be savory or sweet.

The French often make crpes at home, but they can also be found in boulangeries and patisseries. They can be filled with various different ingredients, such as ice cream or chocolate, and are usually served with fresh fruit or a glass of lemon juice.

There are several types of crepes, depending on the type of flour used. Buckwheat crepes are a common dish in Brittany, and can be eaten with ham, cheese, or egg.

Alternatively, crepes can be filled with vegan Nutella or praline paste. They can also be sprinkled with sugar, or with fruit jam.

Another popular savory crepe is the galette bretonne, which is made with ham and cheese. This is a very traditional dish in Brittany and can be made at home as well.

To prepare the crepe, heat a non-stick pan over medium heat. Pour a small amount of the batter into the center of the pan, and then tilt it to spread it thinly. When the crepe starts to take color, flip it over. Cook it on the other side until it becomes golden brown and crisp.

Before making the crepe, it is important to let the batter rest for a few hours. This will allow the gluten in the flour to relax. This will ensure that the crepes are tender and will hold up better.

You can use any variety of flour to make crepes, but buckwheat is a very popular choice. It is very similar to wheat flour, but has a lighter taste and texture.

While the batter is resting, you can prepare the fillings. You can use vegan Nutella or a nut butter of your choice, or you can sprinkle the crepes with a variety of fruits, such as strawberries, blueberries, or peaches.

Traditionally, crepes are eaten with cider, a beverage made from apples that is very popular in the region of Normandy and Brittany. This is especially true around the celebration of Candlemass, which is celebrated on February 2. The French also enjoy eating crpes suzette with a cup of coffee in the morning and a bottle of cider at night.


The Normandy region of France is famous for its gastronomy. This is mainly due to the fact that this area has a long tradition of making delicious cheeses, which are often paired with fruit and nuts.

The most popular French cheeses are Camembert and Brie. These are both made from cow’s milk and have distinctive white rinds. They are both mild and creamy, making them perfect for dipping into a bowl of salad or sharing with friends.

These soft ripened cheeses can be eaten with a variety of different foods, such as fruit and nuts, sliced bread or crackers, quince paste and chilli jam. They are also great to serve alongside a glass of wine, or as a dessert after a meal.

Another delicious French cheese is the Edam, which is a type of feta-like cheese that is made from sheep’s or goat’s milk. It has a creamy, smooth texture with a light taste and a firm-textured body. It is a good choice for salads or as an accompaniment to meat dishes.

This cheese is a favorite among locals and tourists alike, and it’s easy to find in most grocery stores. It has a unique flavor that comes from the addition of peppercorns and tarragon, which help to bring out its aromas and flavors.

Dauphin is a semi-soft cheese that’s made with cow’s milk and ages for 3 to 4 months. It’s covered with a washed rind and is usually served with a beer or a glass of wine.

The rind is washed with Chablis wine, which gives it a strong, fruity, and alcoholic flavor. It has a slightly nutty taste and can be enjoyed with sweet and acidic fruits.

Livarot is one of the best rind-washed cheeses in the country. It has a deep, but not overpowering flavor and a reddish-brown crust.

The cheese is made in the region of Pays d’Auge, which is known for its mild and damp environments that help to produce this tasty soft-bodied cheese. The washed rind makes it a great choice for eating on its own, with fresh fruit and berries, or paired with a dry white wine. Its earthy flavor is a result of the way that the cows graze on grassy pastures in this area.


The coast of Normandy is dotted with gastronomic enclaves where seafood abounds, and where you can taste the region’s culinary prowess. Expect classics of the genre, such as fish soup with croutons or rouille, but also more complex dishes like scallops fondue and prawns in a veloute sauce.

The rich flavours of the region’s cider and cream are infused in the cooking of seafood, creating a range of dishes that are mouth-wateringly good. From a simple bouillabaisse (fish stew) to the classic Marmite Dieppoise, molluscs, crustaceans and fish unite in a creamy broth combining butter, cider and creme fraiche.

There’s a wide range of seafood to choose from, including mussels, oysters, prawns and scallops, all of which are caught and fished in the area’s waters. You can enjoy them in a traditional French style with fries, or simply as the perfect addition to a salad.

Another local speciality is a dessert known as tarte normande, which uses the region’s two favourite fruits – pear and apple – and combines them with rich almond paste. A delicious treat, it’s found in the region’s petite patisseries and is usually served as a savoury snack or dessert with coffee or tea.

If you’re looking for something a little more substantial, Normandy has a number of meat-based dishes too, such as the delicious canard a la Rouennaise that uses duck from the Seine valley and is accompanied by the region’s traditional salt marsh lamb. There are also pork and chicken recipes, often braised in cider or cream.

Normandy is renowned for its dairy, with a wide range of cheeses made using cow’s milk. These include Pont l’Eveque, Livarot, and neufchatel.

A local favourite is camembert, which is available year-round and is a great choice for a starter. You can buy it raw, or if you want to be a bit more adventurous, you can try a flavoured variety such as truffle or orange.

Alternatively, Normandy has many cured meats and sausages too, such as boudin noir and chitterlings from Vire. You can find them in a wide range of restaurants and stalls throughout the region, or you can take a tour of a local producer to learn about how it’s made.


Traditionally, cider is made from a variety of apples and other fruits. However, other types of juice and fruit are used in a similar way. These include perry, mead and cyser. The process of fermenting these beverages is very similar to that of traditional winemaking.

The process involves siphoning out excess nutrients and yeast that would otherwise be present in the juice, then slowly allowing fermentation to take place at low temperatures for 3-6 months. During this time, the yeast will feed on the sugars in the juice and will develop a wide range of flavors.

Cider is usually a dry style of alcoholic beverage, but there are also sweet versions available. The alcohol content varies according to the style of cider and also depends on the type of fruit.

In Normandy, the region produces cider, Calvados and pommeau (a dessert drink). All are made from apples or other fruit, which are fermented to create a finished product with alcohol content between four percent and 5.5 percent.

One of the more well-known products of Normandy is calvados, which is a brandy-like alcoholic beverage made from pressed apple or pear juice. The process of producing calvados is much the same as that of making cider, except that it requires additional time for fermentation and is regulated by the French government.

There are a few styles of cider produced in France, each of which has its own unique characteristics and tastes. Some of the most famous ciders are those from Pays d’Auge and Cotentin in Normandy, which are very dry with robust tannins.

They have very strong, rich and slightly bitter flavors with iodine and grass aromas. These ciders are not very popular in the US, but are extremely delicious and are highly sought after in France.

The cider route in Normandy is a wonderful way to discover the region’s many beautiful and historical landmarks, while sampling the area’s delicious cider and other regional products. The 25-mile route, marked by signs shaped like a red apple, winds its way down narrow country lanes and past half-timbered houses, castles and gardens, from village to village.