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The official website for the travel trade in Normandy


Tastes of Normandy

A region where eating well is a must!

© Fromagerie Graindorge

Fromages de Normandie


With its wealth of dairy products from cream to cheese, rich pasture and fruit orchards, Normandy is a veritable gourmet’s paradise. The region produces four distinct cheeses with the quality appellation d’origine contrôlée label: Camembert, Livarot, Pont l’Evêque and the heart-shaped Neufchâtel. There are many local farms and factories who welcome visitors to find out first hand how traditional cheese is produced. The butter and cream of the Calvados town of Isigny-sur-Mer, a short drive from Bayeux, are also A.O.C. recognised and crème fraîche is a basic ingredient of the local cuisine.

F. De Chassey

Pommes au pied du pommier


Normandy’s signature apples and pears are the key ingredients of traditional drinks like cider, perry, calvados and pommeau. On a tour of the Route du Cidre, visitors can stop off at one of the calvados distilleries and cider farms and enjoy a tasting too!


Seafood from the 400 miles of Normandy’s coastline is plentiful from lobster to scallops, herring to shrimps. However, for meat dishes, roasted lamb from the sheep which graze on the salt meadows around the Mont-Saint-Michel is a definite must and also has an A.O.C. label.


Débarque de poisson

Cookery classes, inspired by Monet’s culinary notes or given by a local restaurant chef are available for groups who want to roll up their sleeves and enjoy the fruit of their labour in the kitchen. Normandy’s regular weekly markets with their array of traditional produce are a lively addition to a tour programme and a good chance to stock up on local goodies.






© Eric Lorang

Calvados Château du Breuil (Calvados)

(c) David Whitfield - Fotolia.com

Fromage normand

(c) Philippe DENEUFVE

Beuvron en Auge - Fête du Cidre