Well-sourced products plus unlikely Japanese touches put Breizh Café head and shoulders above most crêperies.
Activities for Food Lovers
Musée de Camembert (in Vimoutiers)
Delicious Normandy Food Tours (in Bayeux)
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
La Ferme de la Sapinière (in Saint-Laurent-sur-Mer)
Le Volet Qui Penche (in Bayeux)
Biscuiterie Les Sablés d’Asnelles (in Asnelles-sur-Mer)
Pâtisserie la Reine Mathilde (in Bayeux)
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.
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.
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.