Top 56 Norman Foods

Often called the heavenly cheese, St. André is a French triple-crème cheese made from cow’s milk. It originated from Coutances in the region of Normandy. Underneath its bloomy edible rind, there is a dense, creamy-textured body with mild and rich aromas and flavors which can best be described as sour, tangy, buttery, and salty. Because it is enhanced with the addition of heavy cream, its fat content is quite high - typically 75%. It is recommended to pair it with crusty bread, pear slices, or a glass of light and fruity rosé.Expand

Originally known as Excelsior, Délice des Gourmets, or Le Magnum, this triple-cream cheese was first produced in the late 1800s near Forges-les-Eaux, Normandy. In the 1930s, to pay homage to an 18th-century gourmet Jean Anthelme Brillat-Savarin, the famous French cheesemaker Henri Androuët renamed the cheese to Brillat-Savarin. Available year round throughout Normandy and Burgundy, Brillat-Savarin is a soft, white-crusted cow's milk cheese with at least 75% butterfat, and an edible snowy rind. It is luscious, creamy, and neutral to faintly sour when fresh, but it can develop pronounced earthy flavors with longer aging. Like any other triple-crème cheese, Brillat-Savarin is best enjoyed with sparkling wines, and for a nice fruity twist, try pairing it with fresh berries.Expand

Crêpes Normande can best be described as apple pie inside a crêpe. For the filling, fresh, tart apples are browned in butter, sugar, and cinnamon, while the crêpes are made with a combination of flour, milk, eggs, sugar, and a pinch of salt. It is recommended to serve the crêpes topped with whipped cream, accompanied by a scoop of ice cream on the side, and it couldn't hurt to drizzle them with sweet caramel syrup to finish the whole thing.Expand

Camembert de Normandie, Normandy's most famous and iconic cheese is made from raw cow's milk and weighs an average of 250 grams. The flavor is intense, pungent and similar to that of mushrooms, grass and butter, while the aroma is moldy and cabbage-like. As one legend says, a farming woman named Marie Harel protected a priest who was on the run and in return, he gave her the recipe for the Camembert we know today. The cheese is ladled into molds by hand, dry-salted, then matured for 30 to 35 days. Its body is soft and creamy while its exterior is covered with a white, moldy rind. Camembert is usually packed in a small wooden box, to prevent the running and spilling of its gooey interior. It is best to try it with sliced apples, crusty baguettes, hard ciders or even in desserts.Expand

Neufchâtel is a soft cheese with a white rind made from cow's milk in the humid Bray region in France and it can come in a variety of shapes - round, brick-shaped, square-shaped, or heart-shaped. This cheese is arguable the oldest in France, and it must mature for at least 10 days. In terms of flavor, it is similar to Camembert, but saltier and more intense, with mushroomy and nutty flavors. The texture is grainy, and the cheese is usually used as a low-fat substitute for cream cheese. Neufchatel goes well with sparkling wines, and it is often consumed spread on a piece of crusty bread.Expand

This French classic hails from Normandy, a region famous not only for apples but also for its Calvados apple liqueur, both of which are essential ingredients of tarte Normande and make the perfect match for the delicately sweet almond frangipane cream filling, while the base is made with pâte brisée or shortcrust pastry. Norman apple tart is typically served with a dollop of crème fraîche on the side, and it is best enjoyed while still warm.Expand

Livarot is a soft, pungent cheese made from cow's milk, and it must always be sold in cylindrical form. It matures for at least 21 days in moist, warm cellars. The cheese has a unique visual appearance - it is encircled with five strips of reed or paper, like the ones found on a French colonel's uniform, which is why Livarot is also known as the Colonel. Its rind is washed and colored with annatto, and the cheese itself has a very intense smell. The inside of the cheese is soft with tiny eyes dispersed throughout the paste, while the texture is springy and smooth. It has a nutty, lemony, and spicy flavor. Pair it with crusty baguettes, fruits, soups, salads, malty beers, or a glass of red wine.Expand

Pont-l'Eveque is a soft cow's milk cheese made in Pays d'Auge. The square-shaped cheese is sold after it had matured for at least 14 days. It owes its unique flavor to the fact that the cows graze on pastures which have mild and damp environments. The cheese is pale yellow on the inside while the washed rind on the exterior is white-orange in color. The body is neither sticky nor runny. It has a creamy, earthy flavor and makes for a great dessert cheese at the end of a meal, paired with a glass of full-bodied wine. It is recommended to take it out of the refrigerator and leave it at room temperature for an hour before consumption.Expand

Moules à la crème Normande is a traditional mussel dish originating from Normandy. It's made with mussels in a creamy sauce consisting of butter, cream, onions, garlic, shallots, cider, parsley, salt, and pepper. The onions, shallots, and parsley are sautéed in butter, then mixed with the washed mussels. The combination is covered with cider and seasoned with pepper, then cooked until the mussels open. They're then removed, and the sauce is reduced and mixed with the cream. Finally, the mussels are mixed with the sauce, and the dish is then usually served with accompaniments such as fries or bread for mopping up the juices.Expand

Teurgoule is a classic French rice pudding from Normandy that's even been proclaimed ''the mother of all rice puddings'' by some people. It's made with full-fat Normandy milk, rice, sugar, salt, and cinnamon (and sometimes nutmeg as well). The ingredients are slowly cooked in the oven at a low temperature in an earthenware bowl, and the rice pudding is done when the top develops a crust and the excess liquid has evaporated. In the past, teurgoule was cooked in a wood-fired bread oven, in the leftover embers that remained at the end of the day's baking. Traditionally, this creamy rice pudding is served with fallue brioche and a glass of local cider.Expand

Calvados Boulard is a renowned French producer specializing in Calvados, an apple brandy originating from the Normandy region. Established in 1825, the company is known for its commitment to quality, blending tradition with modern techniques. Boulard uses a variety of apples grown in the Pays d'Auge, a region famous for producing some of the finest Calvados. Their distillation process, combined with careful aging in oak barrels, creates complex and refined spirits. The brand offers a range of Calvados, from young, fresh varieties to well-aged expressions, appealing to both newcomers and connoisseurs.Expand

Père Magloire is one of the oldest and most prestigious producers of Calvados, founded in 1821 in the Normandy region of France. The distillery specializes in creating high-quality apple brandies using traditional methods, drawing on over two centuries of expertise. Père Magloire carefully selects apples from the Pays d'Auge, renowned for its rich apple orchards, and follows a meticulous double distillation process. Their Calvados offers a wide range of expressions, from young and vibrant to aged and complex, each showcasing rich apple flavors, subtle spices, and refined character. The brand is known for its dedication to preserving Normandy's heritage while innovating to offer a world-class Calvados experience.Expand

Armagnac Janneau is one of the oldest and most prestigious Armagnac producers in France, founded in 1851 by Pierre Etienne Janneau in the town of Condom, located in the heart of the Armagnac region. For over a century and a half, Maison Janneau has remained faithful to traditional production methods, combining them with innovations to create high-quality Armagnacs. It is particularly distinguished by its use of two distillation methods: continuous distillation and double distillation in traditional copper stills, a rarity among Armagnac producers. All production processes, from distillation to aging and bottling, take place within the AOC Armagnac region, ensuring authenticity and superior quality in every product. The aging process occurs in old cellars built in 1851, where the Armagnac matures in French oak barrels, acquiring richness of flavor and complexity.Expand

Michel Cluizel is a renowned French chocolate maker based in Mesnils-sur-Iton, Normandy, celebrated for its dedication to crafting premium bean-to-bar chocolate. Founded in 1948 by Marc and Marcelle Cluizel, the company has remained family-owned and is now led by the third generation of the Cluizel family. Cluizel stands out as one of the few chocolate manufacturers that controls the entire production process—from selecting cacao beans to the finished product—without using soy lecithin, artificial flavors, or preservatives. Their "Noble Ingredients" philosophy ensures the exclusive use of pure cocoa butter, sugar, and Bourbon vanilla in their chocolate making. In addition to a wide range of chocolate bars, Cluizel also offers an assortment of pralines, truffles, spreads, and other delicacies, including chocolates tailored for professional pastry chefs. Their products are available in specialty stores as well as in their own boutiques in Paris and New York. Expand

Ferme des Peupliers is a family-run farm located in the village of Flipou, in the Eure department of the Normandy region, France. The farm specializes in the production of high-quality dairy products, including yogurts, milk-based desserts, and fresh cheese, using milk exclusively from their own cows. Since 1963, Ferme des Peupliers has been producing yogurts and dairy desserts directly on the farm, ensuring complete control over the quality and freshness of its products. The farm follows a circular production model, meaning the entire process - from growing animal feed to processing the milk - takes place on-site. This approach preserves the authentic taste and nutritional value of the products. Ferme des Peupliers offers a wide range of items, including over 40 varieties of yogurts and dairy desserts, as well as fresh cheese and skyr. Visitors are welcome to tour the farm and take part in educational activities that showcase the entire dairy production process.Expand

Founded in 1912 in Saint-Hilaire-de-Briouze, in the Orne department of Normandy, Fromagerie Gillot stands as a symbol of artisanal excellence and one of the last independent dairies in the region producing cheeses with Protected Designation of Origin (PDO) status. Among their finest is the renowned Camembert de Normandie - a quintessential emblem of French cheese heritage. The cheesemaking tradition has been preserved through six generations, and the dairy is currently run by the Fléchard family, committed to upholding traditional values. Gillot is especially known for using hand-ladled raw milk, a meticulous method that enhances the cheese’s full flavor and authentic texture. All milk is sourced from local farms within a 40 km radius, with a strong focus on animal welfare, environmental sustainability, and pasture-fed livestock. The dairy is also a pioneer in producing organic raw milk cheeses, merging innovation with heritage. Fromagerie Gillot has been awarded the prestigious “Entreprise du Patrimoine Vivant” (Living Heritage Company) label, recognizing its essential role in safeguarding French gastronomic culture.Expand

Lescure is a renowned French butter producer with a Protected Designation of Origin (AOP) from the Charentes-Poitou region. Founded in 1884 by Baron Léon Lescure, the brand prides itself on a long tradition and dedication to preserving the authentic artisanal approach to butter production. Lescure butter carries the prestigious AOP Beurre Charentes-Poitou designation, the oldest AOP for butter in France, established in 1979. This certification guarantees that the butter originates from a strictly defined geographical area, covering the departments of Charente, Charente-Maritime, Deux-Sèvres, Vienne, and Vendée. The production process involves carefully selected dairy cream that undergoes traditional methods of processing, including pasteurization, ripening with specific dairy cultures, and churning. This results in butter with a rich, nutty flavor and a firm yet supple texture, making it ideal for baking and culinary applications. Lescure butter is particularly valued by professional bakers and pastry chefs for its consistent quality and ability to provide the perfect texture and flavor in baked goods. The brand’s commitment to excellence and traditional production methods has made Lescure synonymous with premium French butter.Expand

Isigny Sainte-Mère is a renowned dairy cooperative located in the heart of Normandy, France, known for producing premium dairy products with Protected Designation of Origin (PDO) status. The cooperative brings together over 300 local milk producers who, using traditional methods and the highest quality standards, create authentic French delicacies. Isigny Sainte-Mère blends tradition and innovation - their products are made following time-honored recipes, yet processed in modern facilities that meet strict sanitary and environmental regulations. The cooperative not only preserves Normandy’s rich dairy heritage but also promotes sustainable practices, respect for nature, and animal welfare. Isigny Sainte-Mère enjoys an international reputation and exports its products to more than 50 countries worldwide, all while remaining deeply rooted in its local community.Expand