NORMANDY GASTRONOMY IS NOT TREND AND THAT IS VERY GOOD...
NORMANDY GASTRONOMY IS NOT TREND AND THAT IS VERY GOOD...
What is likely to go out of fashion are shrimp with quinoa... or a royal cheese burger for sure!
On the other hand, good tripe à la mode de Caen, a white chicken from the Cotentin or the famous duck with blood from Rouen or even the pot from Dieppe, we will always ask for more!
The future lies in authenticity, quality and respect for human and natural harmonies.
Norman cuisine is often described as generous, authentic, even greasy, too old. Although fashion is vegan, gluten-free or even "light", in Normandy, it must be recognized, the cuisine is not really in tune with the times. However, this is precisely what appeals to locals and tourists alike: good traditional grandmother's cooking.
Think bounty (not calories). Then come the classic poultry (chicken, goose, duckling, quail, turkey, etc.), offal (tripe, andouillette for example) and other meats of all kinds, such as rabbit or pig.
Beyond what we eat, there are also many Norman specialties that we drink. The best known are cider and calvados. Do not forget either the perry and the pommel.
To be consumed in moderation, however.
