Sticky bun, walnut bread, and jam on a wooden tableA sticky bun and a walnut bread are placed on a wooden cutting board. Next to them, slices of walnut bread are wrapped in parchment paper. A jar of transparent jam is also visible. All of this is arranged on a light wooden table with a white cloth and a small red and white checkered napkin.
©A moment of sweetness with pastries and homemade jam.|joanna klups unsplash

5 Normandy specialities to try!

For gourmands and gourmets!
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Here’s a list of 5 must-taste Normandy specialities!

In Normandy, you’ll find beautiful beaches and rural landscapes… but also plenty of food ! The richness of our region also lies in its unique and refined local produce. Take advantage of your stay in the Cotentin region to try out some new flavors by sampling some of Normandy’s culinary highlights. Here’s a roundup of Normandy specialties that are sure to delight your taste buds.

Grab a pen and prepare your list so you don’t forget any!

The andouille

Have you heard of andouille de Vire, a delicatessen that has been handcrafted in Normandy since the early 20th century?

It is said to have been produced and marketed for the first time by Charles Amand, a charcutier from Vire, using a recipe from his grandmother. Andouille de Vire, with its irresistible smoky taste, is best enjoyed cold, but also goes well with many other Normandy specialties, such as cider and Camembert. You can, for example, prepare it in a tart, accompanied by Camembert(recipe to discover online or recipe from the Coutances Tourisme website pavés d’andouille au camembert ). For a taste of this Normandy delicacy, visit theAndouillerie de la Baleine in Gavray-sur-Sienne, one of the last traditional factories where the know-how of Vire andouille is passed on.

> If you’d like to find out how this specialty is made, tours are available. Find out more on the Andouillerie website.

Three artisanal sausages wrapped in burlapThree artisanal sausages are displayed on a wooden board. They are wrapped in burlap and tied with twine. The sausages have a rough texture and a dark brown color.
©Discovering artisanal sausages, a delight of traditional charcuterie.
Three artisanal sausages with stringsThree artisanal sausages are displayed on a white surface. They have varied textures and colors, with strings tied at their ends. One of the sausages is cut, revealing its internal texture.
©Discovering artisanal sausages, a delight of traditional charcuterie.
Shelves filled with bottles of wine and food productsThe image shows a gourmet grocery with shelves filled with bottles of wine, cans, boxes, and other food products. The products are well-organized and labeled, with a variety of colors and sizes. The wine bottles are primarily placed on the lower shelves, while the food products are arranged on the upper shelves.
©A well-organized gourmet grocery with a wide variety of products.|Andouillerie de la vallée de la Sienne
    Wooden platter with cheese, grapes, and carrotsA wooden platter features a piece of cheese, grapes, and carrots. The cheese has a white rind and a creamy texture. The grapes are dark red and the carrots are bright orange. The background is blurred and shows a person eating.
    ©A platter of cheese and fruit for a delicious break.|Charlie Solorzano

      Camembert

      It’s impossible to come to Normandy without tasting its star cheese!

      Camembert de Normandie, this delicious soft cheese with a bloomy rind is classified as an AOP (Protected Designation of Origin) and is made only in Normandy, using local, quality products and know-how mastered to perfection. Born several centuries ago in the small village of Camembert, the eponymous cheese is still as successful today as it was in the past. Legend has it that it was invented in 1791 by Marie Harel, a Camembert farmer, and popularized throughout France by the Parisian bourgeoisie visiting the seaside resorts of Normandy. Camembert de Normandie can be eaten with a piece of bread or in a tart or gratin.

      > The Val de Sienne cheese dairy in Gavray-sur-Sienne produces an excellent ladle-moulded Camembert that can be found in supermarkets, markets and delicatessens.

      The cider

      Cider is a beverage enjoyed throughout Europe today, but have you ever tasted Norman cider, produced in the region since the 12th century? This alcoholic beverage (to be consumed in moderation) is handcrafted from apples grown in the orchards of the Normandy bocage. If you’re a market-goer, the Regnéville-sur-mer summer market takes place on Friday evenings, where you’ll find a variety of local products, including farmhouse cider. And don’t miss Cidre du Cotentin AOC (Appellation d’origine contrôlée), made in the Manche region using traditional techniques and top-quality apples. Cidre is an excellent accompaniment to all kinds of dishes, including crêpes. It can also be used in recipes such as pork roast marinated in cider and apples. Our cider producers welcome you to their stores, and sometimes even to their production sites!

      > Find out all about cider-making on our website

      Beer bottle placed on a wooden barrelA bottle of craft beer is placed on a wooden barrel. The bottle is made of clear glass with an amber liquid inside. The barrel is made of wood with a metal spigot. The background is dark and blurred, highlighting the bottle and the barrel.
      ©A bottle of craft beer rests on a wooden barrel.|Eric Quesnel
      Oak barrels lined up in a dark wine cellarSeveral oak barrels are lined up on wooden shelves in a dark wine cellar. The walls are made of stone and the floor is made of packed earth. The barrels are labeled with numbers and dates. The lighting is dim, creating a calm and cool atmosphere.
      ©Oak barrels rest in a traditional wine cellar, ready for wine aging.
        Open oyster with its contents visible, placed on a bed of crushed iceAn open oyster with its contents visible, placed on a bed of crushed ice. The shell is partially open, revealing the pearly flesh of the oyster. The crushed ice is white and appears fresh.
        ©A fresh oyster, ready to be enjoyed, on a bed of crushed ice.
        Fresh oysters arranged on a bed of crushed iceSeveral fresh oysters are arranged on a bed of crushed ice. The shells are open, revealing the oyster meat inside. The oysters vary in size and color, ranging from cream white to dark gray. The crushed ice keeps the oysters at a cool temperature, ready to be served.
        ©An assortment of fresh oysters ready to be enjoyed.|Ben Stern
        Seaweed farms by the sea with a boat in the distanceAerial view of seaweed farms by the sea. The farms are arranged in neat rows, with a boat visible in the distance. The sea stretches out to the horizon, providing a contrast with the cultivated land.
        ©Seaweed farms stretch along the coast, creating a unique landscape.|Thibault Poriel

          Oysters

          What could be better than savoring delicious oysters grown locally by passionate sea workers?

          Normandy is France’s leading oyster-producing region, thanks to its exceptional tides, which provide high water quality and permanent natural mixing. The richness of the coastline is exploited with mastery and respect by oyster farmers who cultivate high-quality oysters. Take advantage of your stopover in La Manche to meet the direct sales producers and taste their oysters to the sound of the lapping sea. On our page, you’ll find a selection of oyster bars. If you prefer to cook them yourself, try oysters au gratin with camembert, for example. And since it’s always rewarding to discover how these exquisite shellfish are cultivated, take an afternoon to visit the oyster beds aboard Anton’s unusual towed trailer (for more information, a page on our site is dedicated to this).

          > Find out more about our destination’s oyster producers on the dedicated page!

          La Teurgoule

          Finish your Normandy meal with the creamy, fragrant taste of teurgoule!

          This sweet rice pudding baked in the oven for several hours is sure to win you over. Teurgoule was invented in the 18th century, when rice was first imported to Normandy. Its unusual name comes from the Norman expression “se tordre la goule” (the mouth): the dessert was so named because it was eaten in a hurry while still hot. The etymology of teurgoule says it all! Teurgoule is traditionally eaten with fallue, a Norman brioche, and a glass of cider. You’ll find it at local farmers’ markets, but you can also cook it yourself: for the teurgoule recipe, visit our teurgoule page.

          Crème Brûlée in a ceramic bowlA ceramic bowl containing Crème Brûlée. The surface is covered with a thin layer of caramelized sugar, with visible cooking marks. The cream underneath has a smooth and creamy texture, partially visible through the caramelized crust.
          ©A classic dessert that delights with its creamy texture and caramelized crunch.

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