Normandy is a region with many advantages: the mild climate, varied and magnificent landscapes and a very rich cultural and architectural heritage, which the Impressionists of the late 19th century painted so well. Its local products, famous and famous, are another of its assets, and not the least!
the camembert and cider of course, but not only: Caen-style tripe, scallops, salt-meadow lamb from Mont-Saint-Michel, oysters from Saint-Vaast-la-Hougue, black pudding from Mortagne , andouille de Vire, teurgoule, caramel d’Isigny are all delicious Norman specialties.
From Le Havre to Rouen, from Giverny to Lisieux, from Barfleur to Bellême, Normandy is full of good addresses, which make it one of the most renowned regions for its gastronomy.
For this “gourmet stage” in Normandy, Loic Ballet receives Philippe Hardystarred chef of Bore in Blainville-sur-Mer, in La Mache, and Madeleine Pasturel, breeder of AOP “Prés-salés du Mont-Saint-Michel” lambs. He also speaks with Hugo Bailleulof the restaurant The riser in Granville, and with Patrick Mercierproducer of AOP Camembert, organic farmer.
Nathalie Helal, historian of gastronomy, presents “The gourmet stage on the road to the Tour”. Today, between Tomblaine and the slope of “Super plank”, she tells us about Mirabelle plums and frogs.