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The savoir faire of Normandy's chefs

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Culinary history started in Normandy with "Le Viandier" by Taillevent, author of France's oldest and very first recipe book.
Norman restaurants and chefs relish in perpetuating this tradition.
Their savoir faire highlights our regional land and sea produce to exult many a taste bud.



LE VIANDIER
Guillaume Tirel, known as Taillevent (Pont-Audemer 1310 – 1395) is commonly accepted as being the author of the "Viandier" which is considered as the oldest French recipe book. Taillevent started as a cook's boy in Queen Jeanne d'Evreux's kitchens; he was then cook to Duke of Normandy and King Philippe de Valois; first chef and sergeant at arms to Charles V before entering into service as first kitchen squire for Charles VI who conferred him with a title of nobility and for whom he became "master of the kitchen stores of the King" in 1392.
A century after his death, the introduction of printing was to largely propagate Taillevent's recipes, a copy of which is kept in the Manche archives in Saint-Lô.
NORMANDY: A CULINARY EXCEPTION
A gentle yet generous gastronomy to satisfy simple food-lovers and gourmets alike. And, what's its secret? A bill of fare as plentiful along the coastline as throughout the inland countryside:
- The sea with its vast seafood platter: oysters, shrimps or prawns, clams, whelks, lobster, abalone, mussels, scallops...
and its fine tidal harvest: sea bass, brill, monkfish, sole, mackerel, turbot, red mullet...
- The apple, Normandy's emblematic fruit, available in a variety of forms: cider apples, eating apples, cooking apples,
apple tart...and popular drinks: Cider, Calvados, Pommeau
- The Normande bovine race, another of Normandy's outstanding emblems, with its highly ranked milk – the very basis
of the excellent reputation given to our regional cheeses, cream and butter. It also offers the sine qua non condition of
dual purpose breeding; quality, marbled and extremely flavoursome meat.
- Other local stars include: the famous Andouille de Vire chitterling sausage, still produced according to tradition:
Tripes à la mode de Caen; the saved from oblivion Bayeux pork; Vallée d'Auge chicken... so many specialities that
continue to defy modern culinary trends to exult a multitude of taste buds from generation to generation.
SAVOURY SALSA
Aperitif:
- Pommeau – cider - poiré
Seafood starters and cooked pork meats (charcuterie):
- Isigny sur Mer sea oysters – Grandcamp-Maisy scallops – Andouille de Vire (chitterling sausage)
Meat and fish:
- Lobster from the Cotentin peninsula, Sole, Vallée d'Auge chicken – Salt meadow gigot of lamb
Traditional dishes:
- Mère Poulard's famous omelette (Mont Saint-Michel) – Tripe "à la mode de Caen" – Mortagne-au-Perche black pudding
The cheeseboard:
- Camembert, Pont l'Evêque, Livarot
Sweets and desserts:
- Isigny caramels, Bourdelots (apple in puff pastry), Teurgoule (cold cinnamon rice pudding), Normandy Apple Tart,
Fallues (butter buns)
After dinner drink:
- Calvados







  • Gastronomie du terroir normand
  • Plateau de fruits de mer
  • Brochette de bulots
  • Geste de chef
  • Guide des restaurants