Nothing Like Normandy, France
Normandy is the native land of Taillevent, cook of the kings of France Charles V and Charles VI. He wrote the earliest French cookery book named Le Viandier. Confiture de lait was also made in Normandy around the 14th century. You will see why when you visit the parts of Normandy consisting of rolling countryside for dairy cattle and apple orchards. Primary consisting of Apple Orchards Normandy is a major cider-producing region. Along with cider Apple brandy is also popular. Due to the large dairy cattle the cheeses are by far some of the best in the World.
Their butters and creams are lavishly used in gastronomic specialties. Along these beautiful cheeses their magnificent dishes can include duckling à la rouennaise, sautéed chicken yvetois, and goose en daube. Rabbit is even cooked with morels, or à la havraise (stuffed with truffle pigs’ trotters). Other dishes such as sheep’s trotters à la rouennaise, casserole veal, and veal in cream and mushrooms.
But, let’s not forget France’s also noted for its pastries. It is the birthplace of brioches. Confectionery of the region includes apple sugar, caramel, mint chews, berlingots, marzipans, croquettes, and macaroons.
Nothing like beautiful scenery and great food for an amazing vacation or wedding.
Booking cooking classes, tours for foodies, Weddings and much more – Normandy and the rest of France today!