A classic seafood dish featuring sole poached in white wine and cream, garnished with shrimp, mussels, and mushrooms. ¹⁾

A veal or chicken escalope cooked in a creamy cider sauce with mushrooms sometimes served with apples. ²⁾

Baked Camembert cheese, served warm and gooey with crusty bread—showcasing the region’s most famous cheese. ³⁾

A traditional dish of slow-cooked tripe with carrots, onions, cider, and Calvados (apple brandy). It’s an iconic Normandy specialty. ⁴⁾

A sweet rice pudding flavored with cinnamon and baked slowly for hours to develop a creamy, caramelized texture. ⁵⁾

A veal chop cooked with cream, Calvados, and apples—a perfect blend of richness and sweetness. ⁶⁾

Oysters from Saint-Vaast-la-Hougue, are renowned for their briny, fresh flavour. Often served raw with a squeeze of lemon or a mignonette sauce. ⁷⁾

Chicken cooked in a creamy cider and Calvados sauce, served with caramelized apples and mushrooms. ⁸⁾

Mussels are baked in a creamy, cheesy sauce with breadcrumbs, creating a decadent and satisfying seafood dish. ⁹⁾

A smoked sausage made from pork intestines often sliced thinly and served with bread or potatoes. ¹⁰⁾

A buckwheat pancake filled with local ingredients like Camembert cheese, apples, or ham, reflecting the region’s rustic charm. ¹¹⁾

An apple tart made with a custard of eggs, cream, and Calvados, baked to perfection and often served warm. ¹²⁾

A hearty fish soup enriched with cream, white wine, and saffron, served with croutons and rouille sauce. ¹³⁾

Not a dish in itself, but this famous butter from Isigny-sur-Mer is used to elevate many regional recipes with its rich, creamy taste. ¹⁴⁾

A dessert featuring caramelised apples wrapped in flaky pastry, often flavoured with Calvados or cinnamon. ¹⁵⁾