In addition to the various seaside resorts, historical monuments, and breathtaking cliffs, Normandy also surprises with its culinary flavors. The specificity of the culinary products of Normandy results from its geographical position. Thanks to its fertile and grassy lands, it excels in agricultural production and breeding. With its maritime coasts, it offers a wide variety of seafood. Through this article, discover the treasures of Normandy cuisine, which you must taste at least once in your life.
1. The cheese
Cheese is a flagship product of Normandy. Currently, the country preserves cultural and gastronomic heritage because it has 4 cheeses labeled by the Protected Designation of Origin (PDO) and the Controlled Designation of Origin (AOC). The latter is rich in fat and protein. Indeed, its climate and its bocage are favorable to the breeding of cows that feed on natural grasses and produce quality milk.
2. Camembert of Normandy
It is a soft cheese made from raw milk and ladled through 5 successive passages, spaced 40 minutes apart. It has a bloomy rind and ivory to light yellow paste whose slightly salty and milky flavor becomes slightly acidic and fruity with maturing. You can accompany it with a slice of country bread, taste it with raw cider, or melt it in pastries.
It is frequently represented in the shape of a heart and is similar to Camembert. It also has a bloomy rind covered with a white down. Its paste is smooth, soft, and supple. As for its flavor, it is both delicate and strong. You can use it in your sandwiches or your stuffing.
4. The Pont l’Évêque
It is characterized by its square shape with a soft touch and is composed of a smooth yellow-orange crust and a soft and creamy paste. It has a hazelnut flavor. Serve it with bread or dried fruits of your choice.
It is a soft cheese with a washed rind. It is presented in the shape of a cylinder and surrounded by 3 to 5 strips, hence its nickname “Colonel”. It has an orange rind with a sticky, moist feel and an intense straw-like flavor. Try it for the melt in your gratins.
As an appetizer or main course, seafood is an emblematic product of Normandy. It is featured in fresh fish markets located by the sea throughout the year. Normandy seafood is highly prized by the French and tourists from all over the world. Some are famous and unavoidable, and others are less known but deserve to be tasted.
They are true emblems of Norman fishing, having benefited from 2 red labels. Bivalve mollusks measure between 9 and 15 cm, with an average weight of 115 g, and have various colors depending on their habitat (reddish, brownish, yellowish, or pinkish). They are poor in lipids and carbohydrates but rich in vitamins and minerals.
8. Cotentin blue lobsters
They are doubly certified in “Sustainable Fishing” because it is forbidden to fish them if they are smaller than 8.7 cm. They are among the favorite dishes of gourmet lovers, thanks to their fine meat and delicate taste.
Most marketable blue lobsters measure between 25 and 30 cm and weigh between 500 and 900 g. On the nutritional side, they are excellent protein sources, omega 3, minerals, and trace elements but are low in calories.
9. Barfleur mussels
These are wild mussels from a responsible fishery in Barfleur, which is one of the places to visit in Normandy. Indeed, only mussels with a size of more than 4 cm can be fished in predefined areas. They are a real ally for slimming, as they are low in fat and carbohydrates but provide a significant amount of protein, minerals, and vitamins.
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