Side, Snack, Appetizer

Andouille

Andouille ( ann-doo-ee, ahn-doo-ee; french: [ɑ̃duj]; from vulgar latin verb inducere, meaning "to lead in") is a smoked sausage made using pork, originating in france.

Side, Snack, Appetizer

Apple

An apple is an edible fruit produced by an apple tree (malus domestica). apple trees are cultivated worldwide and are the most widely grown species in the genus malus. the tree originated in central asia, where its wild ancestor, malus sieversii, is still found today. apples have been grown for thousands of years in asia and europe and were brought to north america by european colonists. apples have religious and mythological significance in many cultures, including norse, greek, and european christian tradition. apples grown from seed tend to be very different from those of their parents, and the resultant fruit frequently lacks desired characteristics. generally, apple cultivars are propagated by clonal grafting onto rootstocks. apple trees grown without rootstocks tend to be larger and much slower to fruit after planting. rootstocks are used to control the speed of growth and the size of the resulting tree, allowing for easier harvesting. there are more than 7,500 known cultivars of apples. different cultivars are bred for various tastes and uses, including cooking, eating raw, and cider production. trees and fruit are prone to a number of fungal, bacterial, and pest problems, which can be controlled by a number of organic and non-organic means. in 2010, the fruit's genome was sequenced as part of research on disease control and selective breeding in apple production. worldwide production of apples in 2018 was 86 million tonnes, with china accounting for nearly half of the total.

Side, Snack, Appetizer

Beurre d'Isigny

Beurre d'isigny is a type of cow's milk butter made in the veys bay area and the valleys of the rivers running into it, comprising several french communes surrounding isigny-sur-mer and straddling the manche and calvados departments of northern france. the butter has a natural golden colour as a result of high levels of carotenoids. the butter contains 82% fatty solids and is rich in oleic acid and mineral salts (particularly sodium). these salts provide flavour and a long shelf-life.the local producers requested protection for their milk products as early as the 1930s with a definition of the production area, finally receiving pdo status in 1996.

Breakfast

Bostock

French toast but made with brioche

Dessert, Sweet

Bourdelot

Apple dumpling, may also be made with other types of fruit such as pears

Side, Snack, Appetizer

Boursin

Boursin [buʁsɛ̃] is a brand of gournay cheese. it is a soft creamy cheese available in a variety of flavours, with a flavour and texture somewhat similar to cream cheese. the first boursin flavour, garlic and fine herbs, was created in 1957 by françois boursin, a cheese maker from normandy. boursin's product was derived from a traditional party dish, fromage frais (french for "fresh cheese"); guests would take their cheese and add herbs for flavour. his recipe would be the first flavoured cheese product to be sold nationally in france. boursin cheese was first developed in normandy, and at one time was produced exclusively in croisy-sur-eure, france, by the boursin company. in 1990, the boursin name was acquired by unilever, who sold it to groupe bel in november 2007 for €400 million.

Side, Snack, Appetizer

Brillat-Savarin

Brillat-savarin is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter (roughly 40% overall). it has a natural, bloomy rind. it was created c. 1890 as "excelsior" or "délice des gourmets" ("gourmets' delight") by the dubuc family, near forges-les-eaux (seine-maritime). cheese-maker henri androuët renamed it in the 1930s, as an homage to 18th-century french gourmet and political figure jean anthelme brillat-savarin.brillat-savarin is produced all year round mainly in burgundy. it comes in 12–13 cm (4.7–5.1 in) wheels and approximately 4 cm thick, and is matured for one to two weeks in dry cellar. it is also available as a fresh cheese (non affiné) that resembles rich cream cheese.it is a triple cream soft-ripened cheese that is luscious, creamy and faintly sour.the french cheesemaking company rouzaire also produces an older brillat savarin under the name pierre robert. the extra aging time concentrates the proteins and salt in the cheese, resulting in deeper earthy flavors and more intense salty taste. wheels of pierre robert are physically smaller due to loss of moisture, yet creamier than the regular-aged brillat savarin.

Side, Snack, Appetizer

Bulot de la Baie de Granville

Whelks from the bay of granville, normandy, france

Drink

Calvados

Calvados (uk: , us: , french: [kalvados] (listen)) often nicknamed calva, is a brandy from normandy in france, made from apples or, sometimes, from apples with pears.

Side, Snack, Appetizer

Camembert

Camembert (, also uk: , us: , french: [kamɑ̃bɛʁ] (listen)) is a moist, soft, creamy, surface-ripened cow's milk cheese. it was first made in the late 18th century in camembert, normandy, in northwest france. it is sometimes compared in look and taste to brie cheese, albeit with a slightly lower butterfat content than brie's typical 60% and 75% by weight.

Side, Snack, Appetizer

Camembert de Normandie

Camembert (, also uk: , us: , french: [kamɑ̃bɛʁ] (listen)) is a moist, soft, creamy, surface-ripened cow's milk cheese. it was first made in the late 18th century in camembert, normandy, in northwest france. it is sometimes compared in look and taste to brie cheese, albeit with a slightly lower butterfat content than brie's typical 60% and 75% by weight.

Main

Canard au sang

Pressed duck (french: canard à la presse, caneton à la presse, canard à la rouennaise, caneton à la rouennaise or canard au sang) is a traditional french dish. the complex dish is a specialty of rouen and its creation attributed to an innkeeper from the city of duclair. since the 19th century, it has also been a specialty of the tour d'argent restaurant in paris where it is formally known as the caneton tour d'argent (tour d'argent duckling). it consists of various parts of a duck served in a sauce of its blood and bone marrow, which is extracted by way of a press. it has been considered "the height of elegance."

Drink

Cidre cotentin

Sparkling apple cider produced on the cotentin peninsula, normandy, france

Drink

Cidre de Normandie

Apple cider produced in normandy, france

Main

Coquilles St. Jacques

Gratinéed scallops in a creamy wine sauce, common during christmas

Side, Snack, Appetizer

Crème d'Isigny

High-fat cream from cow's milk, produced in normandy, france

Main

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

Side, Snack, Appetizer

Gallette

Galette (from the norman word gale, meaning "flat cake") is a term used in french cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a breton galette (french: galette bretonne [galɛt bʁətɔn]; breton: krampouezhenn gwinizh du), a pancake made with buckwheat flour usually with a savoury filling. of the cake type of galette, one notable variety is the galette des rois (king cake) eaten on the day of epiphany. in french canada the term galette is usually applied to pastries best described as large cookies.

Main

Huîtres grillées

Grilled oysters

Side, Snack, Appetizer

Livarot

Livarot is a french cheese of the normandy region, originating in the commune of livarot, and protected by an appellation d'origine contrôlée (aoc) since 1975. it is a soft, pungent, washed rind cheese made from normande cow's milk. the normal weight for a round of livarot is 450 g, though it also comes in other weights. it is sold in cylindrical form with the orangish rind wrapped in 3 to 5 rings of dried reedmace (typha latifolia). for this reason, it has been referred to as 'colonel', as the rings of dried bullrush resemble the stripes on a colonel's uniform. sometimes green paper is also used. its orange colour comes from different sources depending on the manufacturer, but is often annatto. the bacterium brevibacterium linens is employed in fermentation. production in 1998 was 1,101 tons, down 12.2% since 1996. only 12% of livarot are made from raw, unpasteurised milk. its period of optimal tasting is spread out from may to september after a refining from 6 to 8 weeks, but it is also excellent from march to december.

Main

Matelote

Fish, seafood stew

Main

Moules à la crème Normande

Mussels in a cream sauce

Side, Snack, Appetizer

Moules de Bouchot

Cultivated mytilus edulis and mytilus galloprovincialis mussels from lower normandy, france

Side, Snack, Appetizer

Moules de Bouchot de la Baie du Mont-Saint-Michel

Mytilus edulis mussels farmed in the bay of mont-saint-michel between brittany and normandy, france

Main

Mussel

Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. these groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. the word "mussel" is frequently used to mean the bivalves of the marine family mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads ("beard") to a firm substrate. a few species (in the genus bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges. in most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. the external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous. the common name "mussel" is also used for many freshwater bivalves, including the freshwater pearl mussels. freshwater mussel species inhabit lakes, ponds, rivers, creeks, canals, and they are classified in a different subclass of bivalves, despite some very superficial similarities in appearance. freshwater zebra mussels and their relatives in the family dreissenidae are not related to previously mentioned groups, even though they resemble many mytilus species in shape, and live attached to rocks and other hard surfaces in a similar manner, using a byssus. they are classified with the heterodonta, the taxonomic group which includes most of the bivalves commonly referred to as "clams".

Side, Snack, Appetizer

Neufchâtel

Neufchâtel (french: [nøʃɑtɛl] (listen), [nœfʃɑtɛl]; norman: neu(f)câtel) is a soft, slightly crumbly, mold-ripened, bloomy-rind cheese made in the neufchâtel-en-bray region of normandy. one of the oldest kinds of cheese in france, its production is believed to date back as far as the 6th century ad, in the kingdom of the franks. it looks similar to camembert and brie, with a dry, white, edible rind, but the taste is saltier and sharper. unlike other soft-white-rinded cheeses, neufchâtel has a grainy texture. it is usually sold in heart shapes but is also produced in other forms, such as logs and boxes. it is typically matured for 8–10 weeks and weighs around 100–600 g (3.5–21.2 oz). this aoc product should not be confused with the american version of the cheese, which is a factory manufactured lower fat, higher moisture content, unaged alternative to american cream cheese.

Main

Oyster

Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. in some species, the valves are highly calcified, and many are somewhat irregular in shape. many, but not all oysters are in the superfamily ostreoidea. some types of oysters are commonly consumed (cooked or raw), and in some locales are regarded as a delicacy. some types of pearl oysters are harvested for the pearl produced within the mantle. windowpane oysters are harvested for their translucent shells, which are used to make various kinds of decorative objects.

Drink

Pays d'Auge-Cambremer

Apple cider made in normandy, france

Drink

Poiré

Pear cider/alcohol

Side, Snack, Appetizer

Poireau de Créances

Allium porum leeks grown in manche, normandy, france

Drink

Poiré Domfront

Pear cider (poiré) produced in normandy, france

Side, Snack, Appetizer

Pont l'Évêque

Soft cheese made from cow's milk, from pont-l'évêque, normandy, france

Side, Snack, Appetizer

Porc de Normandie

Pigs reared in normandy, france

Main

Poule au pot

Poached chicken and vegetables

Side, Snack, Appetizer

Prés-salés du Mont-Saint-Michel

Lambs reared near mont-saint-michel, and island in normandy, france

Side, Snack, Appetizer

Saucisse fumée

Smoked sausage

Main

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

Main

Seine Bay scallop

Scallop () is a common name that encompasses various species of marine bivalve mollusks (saltwater clams) in the taxonomic family pectinidae, the scallops. however, the common name "scallop" is also sometimes applied to species in other closely related families within the superfamily pectinoidea, which also includes the thorny oysters. scallops are a cosmopolitan family of bivalves which are found in all of the world's oceans, although never in fresh water. they are one of very few groups of bivalves to be primarily "free-living", with many species capable of rapidly swimming short distances and even of migrating some distance across the ocean floor. a small minority of scallop species live cemented to rocky substrates as adults, while others attach themselves to stationary or rooted objects such as sea grass at some point in their lives by means of a filament they secrete called a byssal thread. the majority of species, however, live recumbent on sandy substrates, and when they sense the presence of a predator such as a starfish, they may attempt to escape by swimming swiftly but erratically through the water using jet propulsion created by repeatedly clapping their shells together. scallops have a well-developed nervous system, and unlike most other bivalves all scallops have a ring of numerous simple eyes situated around the edge of their mantles. many species of scallops are highly prized as a food source, and some are farmed as aquaculture. the word "scallop" is also applied to the meat of these bivalves, the adductor muscle, that is sold as seafood. the brightly coloured, symmetric, fan-shaped shells of scallops with their radiating and often fluted ornamentation are valued by shell collectors, and have been used since ancient times as motifs in art, architecture, and design. owing to their widespread distribution, scallop shells are a common sight on beaches and are often brightly coloured, making them a popular object to collect among beachcombers and vacationers. the shells also have a significant place in popular culture, including symbolism.

Main

Sole

Sole is a fish belonging to several families. generally speaking, they are members of the family soleidae, but, outside europe, the name sole is also applied to various other similar flatfish, especially other members of the sole suborder soleoidei as well as members of the flounder family. in european cookery, there are several species which may be considered true soles, but the common or dover sole solea solea, often simply called the sole, is the most esteemed and most widely available.

Main

Sole à la Normande

Sole with normandy sauce

Dessert, Sweet

Tarte Normande

Apple tart, topped with sliced almonds

Dessert, Sweet

Teurgoule

Teurgoule is a rice pudding that is a speciality of normandy. traditionally it was popular at village festivals in lower normandy, and today remains a family dish. it consists of rice cooked in milk, sweetened with sugar, and is flavoured with cinnamon and sometimes nutmeg. it is baked in an earthenware terrine for several hours. long cooking creates a thick, brown caramelised crust over the teurgoule. the name comes from the norman language and means twist mouth, a reference to the faces supposedly pulled by someone tasting it due to the spiciness of the dish. teurgoule even has a brotherhood confrérie des gastronomes de teurgoule et de fallue de normandie which is based in houlgate and presides over the annual teurgoule cooking competition. the presiding members wear the brotherhood's ceremonial robe which is green and orange with a cape. the brotherhood keeps the official recipe. alternative names for teurgoule include teurt-goule, torgoule, bourre-goule and terrinée.

Main

Tripes à la mode de Caen

Tripe baked with cider and calvados apple brandy

Side, Snack, Appetizer

Volailles de Normandie

Poultry reared in normandy, france