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⁾