Norman contented cows produce excellent milk that is used to make the region's famous cheeses, including Camembert, Pont l'Évêque, Neufchâtel, and many more. There is even a tourist route called The Camembert Trail, which goes through Vimoutiers, home of the Camembert Museum. Camembert country is southwest of Honfleur, southeast of Caen, about an hour's drive from each. This creamy cheese has delighted people for centuries. Butter, cream, and whipped cream are also liberally used in Norman cooking.

Of equal importance to Normandy is the apple. The slightly fizzy and slightly alcoholic cider is a main drink of the region, often enjoyed with crêpes. You can even get a kir normand, made with crème de cassis and cider, rather than with white wine.

Note that in Brittany the same drink is called a kir breton...

Apples are also used to make Calvados, an apple based brandy. The town of Calvados is just a few kilometers southwest of Caen.

For a little variety, try pommeau, a blend of cider and Calvados that is aged for over two years.

And apple tarts of course appear on every menu and should be savored.

Normans don't live on apples and cheese alone. The region is also known for its lamb, particularly from the sheep that graze on the salt marsh by Mont-St-Michel.

And of course with its long seacoast Normandy has a lot of seafood. Mussels, called moules in French are often featured on menus. Oysters and other shellfish and fish are also popular. The mussels from the Bay of Mont-St-Michel are particularly prized.

You'll find a range of restaurants throughout Normandy, from simple crêperies to gourmet tables. You'll also find a variety of sandwiches in local bakeries and some shops, and delightful treats in patisseries (tarts, éclairs, etc.) and charcuteries (meats, sausages, etc.)

Whether you're dining in a fancy restaurant or preparing a picnic of fresh French bread, local apples, and a variety of cheeses, you will eat well in Normandy!

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