CULINARY TOUR DE FRANCE – NORMANDY
My little finger tells me that you wish to travel but for a strange reason cannot… ;) So what about a culinary Tour de France? A way to discover my fabulous country through exquisite and very easy recipes which have been passed over since centuries…
Did you know by the way that in 2010, the French Gastronomic meals entered the representative list of the intangible cultural heritage of humanity by Unesco?? So if you are ready to follow me, fasten your seat belts… And do not worries, no PCR are needed here…
Ah, Normandy, colourful region divided between land and sea with its busiest maritime axis in the world… From 841, warriors from Northern Europe went up the Seine to Rouen.
On their way, they loot the villages and steal churches and abbeys’ treasures. In 911, the Viking leader Rollo signed a peace treaty with the French king Charles the Simple. In exchange, he receives part of what is now Normandy. So Rollo is considered to have been the first Duke of Normandy!
Already from the Middle Ages, a division took place within the Duchy of Normandy. Lower Normandy is more rural, welded to the Armorican massif by its bocage landscapes and its exchange flows with the Great West.
Haute-Normandie is more industrial, turned towards the capital thanks to the corridor of the Seine.
* The roasted camembert with honey.
* The Norman tart.
* The Vallee d’Auge chicken (with apples and Calvados).
Who does not know the most famous cheese of Normandy or even in France, the “camembert” ???
But I wonder why I can see Somerset camembert at my deli??? Unfortunately, the name “Camembert” felt into the public domain in 1926. Only “Camembert de Normandie” has the Protected Designation of Origin.
THE camembert was developed in 1791. It is a soft, raw milk cheese, it owes its fame in particular to the engineer Ridel, who invented a poplar wood box, allowing Camembert de Normandie to quickly spread beyond the Norman borders…
Find the recipe : Roasted Camembert with honey HERE
The Normand apple pie, is iconic as the Normandy region is the kingdom of apples, whose trees and orchards have shaped the landscapes… In addition, it has the little sweet touch given by the calvados.
It was in the 14th century, when cider supplanted cervoise as the usual drink, that “Sydre” brandy appeared first mentioned.
The transformation of cider into Calvados is done by distillation, an operation which consists in separating the alcohol from the water using a still.
Find the recipe : Tarte normande HERE
The Chicken of the Vallée d’Auge is a traditional recipe from… the Pays d’Auge! A region of Normandy renowned for its apples, Calvados and sumptuous crème fraîche cuisine. A lovely mix of the 2 previous recipes…
Find the recipe : Chicken Vallée d’Auge HERE
