A decadent dish featuring duck cooked in a rich sauce made with red wine, duck blood, and shallots, highlighting Rouen’s culinary tradition. 1)
A stew made with eel, cooked in cider or white wine, with onions, mushrooms, and herbs, showcasing the region’s riverside bounty. 2)
A slow-cooked rice pudding flavored with cinnamon, traditionally prepared in earthenware dishes for several hours. 3)
Chicken cooked in a creamy cider sauce with apples, shallots, and Calvados, embodying the region’s love for apples and cider. 4)
Fresh sole fillet cooked with a white wine sauce, mussels, shrimp, and cream—a luxurious seafood dish. 5)
An apple tart made with a custard filling flavored with cream and Calvados, celebrating the region's apple orchards. 6)
A slow-cooked dish of tripe, cider, onions, and carrots, flavored with spices and herbs, a staple of Normandy cuisine. 7)
Veal chops cooked in a creamy apple and Calvados sauce often served with sautéed mushrooms and potatoes. 8)
Though more commonly associated with Picardy, this savory crêpe stuffed with ham, mushrooms, and cream is enjoyed in Normandy too, with regional variations. 9)
Dogfish (small shark) cooked in cider with shallots, carrots, and a touch of cream, a traditional fisherman’s dish. 10)
Baked Camembert cheese served warm with a drizzle of honey or herbs, often enjoyed as a starter or with crusty bread. 11)
A custard flan made with eggs, cream, and caramelized apples, baked until golden, and served as a dessert. 12)
A seafood stew from Dieppe made with fish, shellfish, cream, and white wine, often enriched with butter and leeks. 13)
Endives baked with Camembert cheese and cream, resulting in a hearty and warming dish with a distinctive flavor. 14)
Apple fritters made with slices of local apples dipped in batter, fried until golden, and dusted with sugar—a sweet treat perfect for autumn. 15)