Label – Gastronomy
Normandy
To taste Normandy is…
Savoring a chunk of Camembert, Pont l’Evêque or Livarot cheese on a slice of baguette straight from the oven.
Trying the wold famous Mère Poulard omelette, still cooked over a woodfire according to a over 130 years old, with a local cider, traditionally served in a small bowl and called “bolée“.
Or discovering the unique taste of a freshly caught scallop.
If you’re daring, why not try Tripes à la mode de Caen or Andouille de Vire?
There are too many delicious specialties to list them all, but we’ll gladly help you try as many as possible.
Brittany
Brittany has been and remains…
A mixture of flavours and spices imported from the other side of the world, a wide variety of fish and seafood that you can buy straight from the fishing boat at the harbour and an unlimited number of pancakes: sweet crêpes and savoury galettes.
But it’s also impossible to pronounce but so delicious Kouign-amann, a Breton multi-layered cake, named from Breton “kouign” (cake) and “amann” (butter), or Chouchen, an alcoholic drink made from fermented honey and water.
And if Breton gastronomy does not appeal to you, why not try another region…
Loire Valley
When staying in the Loire Valley, visiting troglodytic wine cellars where you can try locally produced, characteristically light wines is a must.
Loire wines can be served as accompaniment of a wide variety of foods, from goats cheeses to truffles.
A wide variety of local mushrooms is also available, as well as “poires tapées” (a dried pear specialty only found here).
The Loire Valley is, like the rest of France, a land of Epicureanism with so much on offer for you to discover…
Bordeaux
Aquitaine gastronomy is…
First and foremost: wine, obviously! Mouton Rothschild, Pétrus, Saint-Emillion, for the most famous, but don’t forget smaller, lesser known domains that are worth the detour.
Arcachon Bay oyesters, freshly caught daily.
And also all the Dordogne specialties, such as duck magrets and duck or goose foie gras.
