Hosted by Angie. Normandy's cuisine relies on two primary sources; freshly caught seafood, and rich cream that forms a basis for so many regional dishes and cheeses. Apple orchards are another regular feature of the Norman contry side, although only one variety of apple (red carlville) is cultivated on any great scale for eating. The majority are grown specifically to make a variety of ciders, also Cavados - a strong and hugely popular apple brandy. Poultry too, is exceptional all over Normandy, and the lamb particularly that from around the Cherbourg peninsula, is rate by many food experts as being some of the best in the world.
Menu
Appertif:
Hors d'ouvres:
Dill Cured Salmon, Cheese & Crackers
Entree:
Trou Normand: (The mealtime trou normand, or Norman Break, is a pause between meal courses in which diners partake of a glassful of Calvados, and is still observed in many homes and restaurants.)
Apple and Calvados Sorbet
Main Course:
The things wrapped in caul fat
Dessert:
Tarte de Pommes a la Normande
Coffee and/or Digestif:
Apple Brandy Cider
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