Our Guide to Normandy

Normandy-Cow

Activities for Food Lovers

Musée de Camembert (in Vimoutiers)

Delicious Normandy Food Tours (in Bayeux)

Restaurants

Le Vauban (in Port-en-Bessin-Huppain)

Auberge le Clos Saint Julien (in Saint-Julien-sur-Calonne)

Manoir de la Drôme (in Balleroy)

Restaurant La Sapinière (in Saint-Laurent-sur-Mer)

La Rotonde (in Port-en-Bessin-Huppain)

Cheese & Dairy

La Fromagerie Graindorge (in Livarot)

Coopérative Isigny Sainte-Mère (in Isigny-sur-Mer)

La Fromagerie de Bayeux (in Bayeux)

Wine & Cider

Cave Cidricole Lecornu (in Bayeux)

La Ferme de la Sapinière (in Saint-Laurent-sur-Mer)

Le Volet Qui Penche (in Bayeux)

Markets

Saturday Market in Bayeux

Sweets

Biscuiterie Les Sablés d’Asnelles (in Asnelles-sur-Mer)

Pâtisserie la Reine Mathilde (in Bayeux)

 

 

All About Cider & Other Apple & Pear Drinks

Normandy cider sign
Apple and pear orchards, usually with a cow or two grazing under the trees, are the ubiquitous image of the Norman countryside, and a visit to Normandy wouldn’t be complete without sampling the local refreshments – cider, pommeau, poiré and calvados. Here’s everything you need to know about the region’s quartet of fruity libations.

What to Taste

Cidre de Normandie: Cidre, or cider, is a sparkling, alcoholic beverage made from crushed apples that is fermented for 2-3 months before being bottled. It is produced on farms and in homes all over the region, comes in numerous versions, degrees of sweetness and alcohol contents. About 750 varieties of apples can be used to make Normandy cider, but only 50 of those are allowed in the production of AOC cider from the Pays d’Auge.

  • Cidre doux – the lightest and sweetest version, about 3% alcohol
  • Cidre demi-sec – slightly sweet, between 3 -4 % alcohol
  • Cidre brut – dry and refreshing, between 4 – 5% alcohol
  • Cidre traditionnel – very dry, slightly bubbly and lightly filtered, around 6% alcohol
  • Cidre fermier – cider that is produced on the farm on which the apples are grown
  • Cidre AOC Pays d’Auge – due to its AOC status, this cider can only be produced in a small geographic area and is made from 50 varieties of bitter and bitter sweet Normandy apples that give it a distinctive color and create a balance of sweetness and freshness. It is especially delicious served with cream based dishes and cheese, and has an alcohol content of 4-6%.
  • La Ferme de la Sapinière

    Brothers Michel and Philippe Legallois are the 6th generation cider producers at their family farm, located just one kilometer from Omaha beach. More than 30 apple varieties are cultivated for their cidre bouché, which is made without the addition of extra sugar, resulting in a style of cider that is meant to be enjoyed with a meal and not just as an apéritif. The brothers also produce AOC Pommeau and AOC Calvados, which they sell at their well stocked boutique alongside other local products such as andouille de Vire, caramels from Isigny-sur-Mer and confiture de lait. Visits to see the farm and the cider making equipment are possible all year long.

    Cave Cidricole Lecornu

    Just up the street from the Bayeux cathedral is the home and “urban farm” of Christèle and François Lecornu, 3rd generation cider and Calvados producers. The couple have over 3,000 certified organic apple trees on 9 hectares just outside of Bayeux, but their old stone house in the center of town is where the action takes place – the ageing and tasting. Guests are invited to sample the refreshing, sparkling cider, oak barrel aged AOC Calvados and homemade apple apéritif in their comfortable, old-world tasting room.