A bold Norman classic made with beef tripe, trotters, and vegetables, slow-cooked in apple cider and Calvados. Earthy, gelatinous, and deeply traditional. ¹⁾

A unique, long-baked rice pudding flavored with cinnamon, slow-cooked in an earthenware pot until caramelized and custardy. A sweet comfort food born from frugality. ²⁾

Chicken simmered in a sauce of apples, cream, mushrooms, and Calvados. It perfectly embodies the marriage of Normandy’s orchard and dairy heritage. ³⁾

A creamy seafood stew from Dieppe, typically containing mussels, sole, shrimp, and scallops, poached in white wine and cream — Normandy’s elegant answer to bouillabaisse. ⁴⁾

An apple tart enriched with crème fraîche and Calvados, often topped with almonds or custard. A fragrant, buttery dessert with layers of texture. ⁵⁾

Raised on salt marshes near Mont-Saint-Michel, this lamb has a subtle salty-sweet flavor. Usually roasted simply to highlight its unique taste. ⁶⁾

A smoked sausage made with chitterlings and pork meat, originating in Vire. Intense, chewy, and deeply smoky — an acquired but traditional taste. ⁷⁾

A fluffy, almost soufflé-like omelette from Mont-Saint-Michel, made famous by La Mère Poulard. Whipped with flair and cooked in copper pans over open flames. ⁸⁾

Humble cream-simmered carrots, elevated with butter and herbs. Served as a side to roasts or game — a lovely example of Norman dairy meeting vegetables. ⁹⁾

Duck prepared in two parts: breast grilled rare, and the carcass pressed to extract blood and juices for a rich sauce with red wine. A luxurious and theatrical dish. ¹⁰⁾

A curious savory flan made from chicken livers, eggs, herbs, and milk. Smooth and creamy, sometimes served with tomato coulis or bechamel. ¹¹⁾

Rabbit stewed in Norman cider with shallots and herbs — a countryside dish with a balance of sweet and savory. ¹²⁾

Thin crêpes filled with caramelized apples and flambéed with Calvados, sometimes finished with a dollop of crème fraîche. Dessert with a kick! ¹³⁾

Scallops from the Normandy coast seared and glazed with Pommeau (an apple juice-Calvados aperitif), creating a sweet-savory sea bite. ¹⁴⁾

The heart-shaped soft cheese from Neufchâtel, baked inside a puff pastry shell. Often served with apple chutney — creamy, flaky, and romantic. ¹⁵⁾