Food & Drink in Normandy

So how do the locals spend Christmas in Normandy? What is the equivalent of Christmas dinner… and when do the kids get their presents? All is revealed in this brief insight to a typical Norman Christmas celebration, which is, not surprisingly, revolved around food… and drink, of course…

Once considered la nourritue des pauvres - 'poor man's food', scallops with their bright orange roes and decorative shells, abundant in Normandy and in season now, provide for a delicate and impressive alternative Christmas meal...

Originating from Normandy, master chef Frank Pontais has published the first English language book on verrines. Find out more about this exciting art form of presenting layered food and how Frank also intends to challenge the tradition of terrines...

Fancy dining out in Dieppe? Rob Silverstone, author of best-selling novel A Mule in Rouen tells us about some of his favourite eateries in Dieppe’s ‘Le Pollet’ district - guaranteed to tickle your taste buds....

With the rhubarb season well under way, tempt your taste buds with this delicious recipe for Tarte à la rhubarbe with a Norman twist... Calva and crème fraîche!

Henri IV of France wanted all households in his kingdom to be able to relish in this great dish every Sunday so what not try it out yourself?

A look at how one culinary novice tried her hand at a day's French Country Cooking at the Wilde Kitchen using some of Normandy's delightful local ingredients...

Saturday morning..... early start – freezing conditions – I was a woman with a mission. François, from La Ferme Auberge, had invited me to cook with him à l’ancienne in his boulangerie. And oh, what a treat!

How about this for a cheesey treat? An original way of serving a cheese course... Great as a 'light' lunch or supper, kids love it , adults love it and you'll love it too!

By popular demand and to help you find your way round the multitude of restaurants in Normandy, we are pleased to feature a selection of restaurant reviews on FrenchEntrée Normandy based on our reader’s experiences...

January 6th , the feast of the Ephinany, and the famous Galette des Rois takes it’s place among the mouth-watering gâteaux and breads in boulangeries throughout Normandy...

What could be better on a cold winter’s day than a good, homemade soup using ingredients that are abundant here in Normandy?

All Saint’s Day, November 1st, a public holiday in France, is the eve of All Soul’s Day, a time when our dead are remembered. In the past, a wake was held all night, prayers were said and chestnuts were roasted in the fire then eaten, the belief being that for each one a soul was saved from purgatory...

La Rentrée is often a time when we turn our thoughts to something new. The advantage of being a foodie is that there are always things to learn, new skills to acquire, ingredients to discover. Seeking out ideas to broaden culinary horizons, I’ve come up with a few ideas that may wet your appetite!

Cookie Monsters indulge yourselves! Sinéad Allart from the Wilde Kitchen reports on a Pâtisserie Paradise...

Bought a good French cook book lately? If you have, we’d really love to hear about it. Sinéad Allart from the Wilde Kitchen lets us in on her latest discovery...

Need some ideas for that bottle of Calvados or Pommeau that’s gathering dust on your kitchen shelf ? Sinéad Allart from the Wilde Kitchen has a few.....

While scallops are still in season, make the most of it and try out this recipe combining the best of Normandy – Coquilles St. Jacques(Scallops), black pudding and apples...

FrenchEntrée Normandy gives you a taste of the culinary delights on offer at Le Manoir du Lys, Le Mascaret and l’Hôtel de la Marine – each tempting you with their own unique gourmet experience. Now that’s food for thought…

Pâques is almost upon us so it’s time to prepare for la chasse aux oeufs. To find out more about the traditional egg hunt and what’s on the menu at Easter in Normandy, read on…

When you think of Normandy, think Crêpes, Galettes and Cider. Here are some top tips for making your crêpes with a Norman twist…

A massive ‘merci’ to all of you who suggested names or voted for one, for our Food&Drink section. It is with great pleasure that from here on out we’ll be bringing you Le True Normand with recipes and food-related anecdotes on la vie à la Normande. But, first, let’s take a look at le trou normand and what exactly it means…

Ah, La Belle Normandie, a haven for foodies! But before enjoying that welcomed taste of Paradise, some questions may need to be answered.
How on earth can one get one’s head around the vocabulary? What does it all mean? Sinéad Allart of the Wilde Kitchen helps you find out ...

Love them or hate them, no Christmas table in Normandy is complete without them.

Great value, great taste ........ Aphrodisiac?

Let us know what YOU think!!!

A plateau de fruits de mer or seafood platter is a must in Normandy at Christmas time. Take a look at Sinéad’s recipe and tips on how to prepare and serve this festive dish full of local flavour…

As can be expected of a region boasting both an extensive coastline and a fertile interior, the range of produce on offer in Normandy is varied and rich and Norman cooking is one of the grand cuisines of France. The extensive coastline provides an abundance of fresh seafood, the lush green pastures of the Normandy countryside is ideal grazing for dairy herds and cattle and the apple orchards give delicious fruit that is used to make a variety of ciders and Calvados. It is not therefore surprising that Normandy cuisine has a distinct identity with its own favourite ingredients: apples, cider, cream and butter...

Learn a thing or two about genuine French cooking and take a cookery course run by a real Norman restaurant!

Most of you have probably tried kir royal, a champagne-based apéritif with a measure of blackcurrant cream liqueur (crème de cassis). But how many of you have tasted kir with white wine, red wine or even cider? Find out about how the French drink their kir and how to make a kir with a difference...

Thousands of kilos of mussels are eaten out in restaurants every day but how many of the seafood lovers who devour them actually eat mussels at home? Buy some fresh moules de bouchot from your local market, preferably already cleaned, try this ridiculously easy recipe for moules normandes and, I promise, you might never eat mussels out again!

Try this simple, refreshing pre-dinner drink using some of Normandy's favourite appley ingredients...

You wouldn't expect to ponder over choosing a tub of crème fraîche. But in Normandy, home to a such a variety of some of the finest crème fraîche in the world, it's worth thinking about what's on offer before you buy... and where you buy it.

Tangy yet creamy, simple but tasty. A light desert using Normandy's richest ingredient, crème fraîche.