5 Normandy specialities to try!

For gourmands and gourmets!

Here’s a list of 5 must-taste Normandy specialities!

In Normandy, you’ll find beautiful beaches and rural landscapes… but also plenty of food ! The richness of our region also lies in its unique and refined local produce. Take advantage of your stay in the Cotentin region to try out some new flavors by sampling some of Normandy’s culinary highlights. Here’s a roundup of Normandy specialties that are sure to delight your taste buds.

Grab a pen and prepare your list so you don’t forget any!

The andouille

Have you heard of andouille de Vire, a delicatessen that has been handcrafted in Normandy since the early 20th century?

It is said to have been produced and marketed for the first time by Charles Amand, a charcutier from Vire, using a recipe from his grandmother. Andouille de Vire, with its irresistible smoky taste, is best enjoyed cold, but also goes well with many other Normandy specialties, such as cider and Camembert. You can, for example, prepare it in a tart, accompanied by Camembert(recipe to discover online or recipe from the Coutances Tourisme website pavés d’andouille au camembert ). For a taste of this Normandy delicacy, visit theAndouillerie de la Baleine in Gavray-sur-Sienne, one of the last traditional factories where the know-how of Vire andouille is passed on.

> If you’d like to find out how this specialty is made, tours are available. Find out more on the Andouillerie website.

Andouillerie De La Baleine à Gavray-sur-Sienne

Camembert

It’s impossible to come to Normandy without tasting its star cheese!

Camembert de Normandie, this delicious soft cheese with a bloomy rind is classified as an AOP (Protected Designation of Origin) and is made only in Normandy, using local, quality products and know-how mastered to perfection. Born several centuries ago in the small village of Camembert, the eponymous cheese is still as successful today as it was in the past. Legend has it that it was invented in 1791 by Marie Harel, a Camembert farmer, and popularized throughout France by the Parisian bourgeoisie visiting the seaside resorts of Normandy. Camembert de Normandie can be eaten with a piece of bread or in a tart or gratin.

> The Val de Sienne cheese dairy in Gavray-sur-Sienne produces an excellent ladle-moulded Camembert that can be found in supermarkets, markets and delicatessens.

The cider

Cider is a beverage enjoyed throughout Europe today, but have you ever tasted Norman cider, produced in the region since the 12th century? This alcoholic beverage (to be consumed in moderation) is handcrafted from apples grown in the orchards of the Normandy bocage. If you’re a market-goer, the Regnéville-sur-mer summer market takes place on Friday evenings, where you’ll find a variety of local products, including farmhouse cider. And don’t miss Cidre du Cotentin AOC (Appellation d’origine contrôlée), made in the Manche region using traditional techniques and top-quality apples. Cidre is an excellent accompaniment to all kinds of dishes, including crêpes. It can also be used in recipes such as pork roast marinated in cider and apples. Our cider producers welcome you to their stores, and sometimes even to their production sites!

> Find out all about cider-making on our website

Bouteille de cidre AOC sur un tonneau à Coutances mer et bocage

Oysters

What could be better than savoring delicious oysters grown locally by passionate sea workers?

Normandy is France’s leading oyster-producing region, thanks to its exceptional tides, which provide high water quality and permanent natural mixing. The richness of the coastline is exploited with mastery and respect by oyster farmers who cultivate high-quality oysters. Take advantage of your stopover in La Manche to meet the direct sales producers and taste their oysters to the sound of the lapping sea. On our page, you’ll find a selection of oyster bars. If you prefer to cook them yourself, try oysters au gratin with camembert, for example. And since it’s always rewarding to discover how these exquisite shellfish are cultivated, take an afternoon to visit the oyster beds aboard Anton’s unusual towed trailer (for more information, a page on our site is dedicated to this).

> Find out more about our destination’s oyster producers on the dedicated page!

La Teurgoule

Finish your Normandy meal with the creamy, fragrant taste of teurgoule!

This sweet rice pudding baked in the oven for several hours is sure to win you over. Teurgoule was invented in the 18th century, when rice was first imported to Normandy. Its unusual name comes from the Norman expression “se tordre la goule” (the mouth): the dessert was so named because it was eaten in a hurry while still hot. The etymology of teurgoule says it all! Teurgoule is traditionally eaten with fallue, a Norman brioche, and a glass of cider. You’ll find it at local farmers’ markets, but you can also cook it yourself: for the teurgoule recipe, visit our teurgoule page.

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