Cook Norman

The geographical position of the Normandy determines its kitchen which profits from its fertile soils providing him to abundance the agricultural produce while the sea liberally provides it out of various fish and shellfish. Normandy likes the good expensive one and its kitchen is characterized primarily by its agricultural production and piscicultural. The dairy products hold the top of the paving stone to with it: the use made by the Norman ones of the Butter and the cream in their kitchen is quasi-legendary. It is them which imposed the use of butter instead of the Lard in the French kitchen on leaving the Renaissance. In the same way, in 1651 already, the Game preserve indicates in the Cook François that “the Norman ones mestent of the cresme in the majority of their sausses; for example in cod, & pruneaux.” As for the Cheese S, the Camembert is indisputably the Fromage French most known in the world. The Norman ones - especially in the Flowering ash - are also of big eaters of Viande. A characteristic is certainly the Agneau of salt meadow lamb which grazes the flora saltworks of Bay of the Mount-Saint-Michel and the Cotentin, which confers on its Viande subtle and inimitable iodized savor. Side of the Pork-butchery, the Tripes with the mode of Caen are a clever and goûteuse way to adapt meat offals of the Bœuf whose reputation largely crossed the borders of the Normandy, which however knows other ways quite as tasty to prepare them, as to Ferté-Macé where one prepares them out of packages, to Coutances where one uses cream or with Authon-of-Pole with bacon, but it is the Caen-native version which enjoys an international repute. The Andouille of Transfers is also famous. A dessert suitable for the Normandy is the Teurgoule dating from the 17th century, serves made using the Riz and of the taken by the Norman corsairs with the Spaniards grooves. The Pomme S play a paramount role in the kitchen Norman, as well in the desserts as in the manufacture of the Cidre, then apple-brandy. The food most likely to be found in an identified receipt as pertaining to the kitchen Norman is his product-headlight such as the Pomme S (known as “of the air” and used like vegetables), butter, the cream, the Cidre and the apple-brandy.

The author of the first recipe book of the French culinary history is Norman the Taillevent.

Norman gastronomical products

Meat

Sheep and lamb of salt meadow lamb
farm Pig (LR, IGP Normandy)
Poultries (chicken, turkey, capon, guinea fowl, goose) farm (LR, IGP Normandy)
farm Calf of Normandy nourished to full-cream milk

Products of the sea

Oysters of Isigny-on-Sea, Saint-Vaast-the-Hougue
Shrimps of Honfleur
St-Jacques Shells of Grandcamp-Maisy
Smoothing irons of Dieppe
Moulds of Barfleur
Young ladies of Cherbourg (small lobsters)

Pork-butchery

Andouille of Transfers
Andouillette of Alençon
Boudin with the cream and the apple-brandy of Saint-Romain
White pudding of Essay
Blood pudding of Mortagne
Blood pudding of Coutances
Cervelas of the Eagle
Jambon of Valognes
Jambon of the Cotentin
Lapin with the havraise
Pied-de-mouton of Neubourg
Rillettes of goose of Évreux

Dairy products

Butter of Isigny, A.O.C
Butter of Holy-Mother-Church
Butter of Valognes
Cream of Isigny, A.O.C

Cheeses

Cherub
Bondard
Bung
Face
Boursin
Bricquebec

Brillat-savarin
Brick of Lisieux
Camembert cheese of Normandy, Square A.O.C
of Square Bray
expenses
Cormeillais
Coutances

Excelsior
Fine Slightly salted cream-cheese
of century
fresh Cheese curdled of the Handle
Gournay
Graindorge refined with the apple-brandy
Graval

the Forage ladders
Livarot, A.O.C
Maromme
Montcarré
Neufchâtel, A.O.C
Notre-Dame of Carentan
Notre-Dame de Grâce
Paved Trough
Paved of Small Plessis
Switzerland
Pont-l'Ev4eque cheese, A.O.C
Trap door of Bricquebec

Vegetables

Carrot of Credits, A.O.C
Leek of Credits
Leek Monstrous of Carentan

Fruits

Cherry S of Duclair
Apple Calville
Pear Good Louise of Avranches
Pear Doyenne pear of Alençon
Pear Winter pear of Rouen
Cider apples: With the Forgery; Carnette; Load-Often; Of Chimney; Bank; Large Moussette; Gold medal; Put; Head of Ewe
Pear with pear: Seedling of White

Drinks

Bénédictine
Apple-brandy
Apple-brandy of the Domfrontais, A.O.C
Apple-brandy Country of Trough, A.O.C
Cider of the Country of Trough, A.O.C
Flip
Grog with the cider
Norman Grog
Core of Vernon
Pear of Domfront, A.O.C
Pommel of Normandy, A.O.C
Vinegar of cider

Confectioneries

Berlingots of Falaise
Bouchons of Alençon
Caramels with the cream of Camembert
Caramels of Isigny
Chew with the mint of milk Bayeux
Confiture
Crottins of the stud farm
Norman Diamants
Norman Étriers
Galets in almond paste of the Havre
Pâtes of fruits of the Notre-Dame Abbey of Protection
Pierres of Notre-Dame (or “old paving stones”) of Alençon
Sucre of apple
Truffes with the Bénédictine
Truffes with the apple-brandy

Culinary specialities Normans

Entries

hot Andouille in the Bovary
Scallops of Granville to the cream
Crème of seafood to marine the
Crêpes Saint-Pierre with the pommel
Croquettes of Camembert cheese
Feuilleté with the Camembert cheese
Feuilleté of andouille of Transfers with the Camembert cheese with milk believed
Ficelle of the country of Caux
Fondue Norman
Grenouilles as with Boulay
Harengs marinaded of Honfleur
Œufs with the Norman
Œufs tar
Omelet of the mother Poulard (Mont Saint-Michel)
Quiche of Honfleur
Salad cauchoise
Salad of the trawlers fécampois
Salad Norman
Blown of shrimps
Soup with grease
Soup with shallot of Avranches
Soup of moulds of salmon Étretat
Soup of the Mount-Saint-Michel
country Soup of Mortain
Tart of black roll to the apples
Tart with the Camembert cheese

Meat offals

White pudding of Avranches
Pie of wild rabbit to the mode of Gisors
Sanguette of Alençon
Tripe with the mode of Caen
Tripe out of skewer of Ferté-Macé
Tripe with the cream of Coutances
Tripe with the mode of Authon-of-Pole
Tripe with the mode of Longny

Meat

Agneau of salt meadow lamb
Bœuf braised with the Norman
Cailles flambe with the apple-brandy
Canard valley of Trough
Canard with the cider
Canard with the morello cherries
Canard rouennais in pot
Caneton with the rouennaise
Canetons roasts with the Duclair
Compote of young rabbit to the Cidre and the apple-brandy
Côte of ox of Coutances
Veal chop to the Norman
Veal chop gratinée with the pommel
Côtes of pig to the Norman
Côtes of pig roasted with the Camembert cheese
Veal chops to the cream
Veal chops to the pommel
Poulard Veal chops Valley of Trough
Rib steak Mother
Rib steak roasted in the middle of Camembert cheese
Escalopes of turkey to the Norman
Veal escalope valley of Trough
Fricassee of capon, truffles and cider
Fricassee of guinea fowl to the apple-brandy and the two apples
Leg of Yvetot: boiled white sauce with the Grenadian capers
of calves to the apples
Rabbit with the cauchoise
Rabbit in mustard sauce with the apple-brandy
Goose in stew of Alençon
Young partridge with the Norman
Foot of pig of Nickel silver
Feet of sheep to the rouennaise
Guinea fowl valley of Trough
Poulard Guinea fowl with the cider
gratinée of the Andelys
Hen with the white
Chicken valley of Trough
Chicken jumped of Yvetot

Poisson and shellfish

Anguilles of the Marais Sliding gauge with the Norman
Barbue with the Cidre
Carrelet with the Cidre
Civet of lobster to the Cidre
Scallops with the honfleuraise
Scallops with the rouennaise
Scallops of Dieppe poêlées with the cream
Côtelettes of salmon to andouille of Transfers
Crevettes with the Cidre
Daurade with the Cidre
Demoiselles of Cherbourg to the stroke
Filets of plates to the Norman
Galettes fécampoises
Gratin of oysters to the Chandivert
Herring roasted sauce mustard
Herrings with the tréportaise
Herrings sauce Chausey
hot Oysters of the Cotentin to the pommel
Mackerels marinaded with the white wine
Pot dieppoise
Fish stew Norman
Fish stew with the Cider
Mussels with the cream
Plaice with the Cider
Tails of whiting to the mode of Cherbourg
Mullets with the green Sauce of Chausey
Salmon with the Cider
Plate valley of Trough
Plate with the Cider
beautiful Plate Norman
Plates with the dieppoise
Trout with the Norman
Turbot with the Norman

Sauces

Grease Norman
Sauce with the cauchoise
Sauce with the dieppoise
Sauce Norman
Sauce rouennaise
Butter of crab of Avranches

Vegetables

Mushrooms with the Norman
Cauliflower with the Norman
Lettuces of Lady Simone
Potatoes with the braytoise
Potatoes Neufchâtel

Bakery

Rod argentanaise
Garot
Bread Brie
Bread of Cherbourg
Bread garrot of the Cotentin

Pastry making

Aumônières of apples to the apple-brandy
Nozzle of Flers
Norman Fritters with the apples
Bourdelot S with the apples
Torch
Brasillé
Brioche of Évreux
Brioche of Gisors
Brioche of the Vast
Brioche of Mill-the-Walk
Brioche of Gournay
Chartreuse of apples
Softness argentanaise
Douillon S with the pears
Duchesses of Rouen
Been necessary
Laminated for apples with the Norman
Norman Blank
Fouace of Caen
Wafer of Normandy
Wafer of the Norman Vexin
Wafer of apples of Gacé
Wafers with the almond paste
Cake whipped of Saint-Lo
Trowel
Cake of milk
Macaroons of Bellême
Macaroons of Rouen
Madeleines of Illiers-Combray
Eunuch flutes of Rouen
Casters of Rouen
Sanded Nickel silver
Sanded Asnelles
Sanded Bayeux
Sanded Caen
Sanded Deauville
Tart with the sugar of Yport
Tart with cherries of Duclair
Apple tart Norman
Apple tart hot, with the cream and the apple-brandy
fine Tart with the apples Norman

Serves

Pancakes with the Bénédictine
Crepes cauchoises flambe with the apples
Croquettes of Nickel silver
Crusts Normans
Omelet valley of Trough
Bread lost with the Norman
Nasty wine
Apples with the grivette
Apples with the Camembert cheese
Blown in Bénédictine
Norman Soufflé
Pot Norman
Teurgoule or “Bourgoule” or “Terrinée Norman”

Traditions

The expression “ Norman hole ” indicates the practice, extremely popular formerly, at the time them heavy meal of drinking of only one blow small glass of apple-brandy between two dishes of resistance. The followers of the “ Norman hole ” said of it that it restored the appetite by digging the stomach, and by precipitating digestion. With the time and the Dietetic evolution of the beliefs as regards , one started to affirm that it caused to dissolve greases. A modern version reduced of the “ Norman hole ” consists in being used it in sorbet for the apple-brandy.

Glossary

Billet : peg of hazel tree being used to maintain “the tripe with the fertoise mode” in small packages in the shape of roll.
Buttered : slice of bread
Hot-water bottle : still of the travelling home distiller
Bourdin : apple tart
Young lady : small lobster
Shelled : bread soaked in milk or cider
Flip : drink containing apple-brandy, of cider (or pear) and of honey
Galichon : the last wafer made with the end of the paste
Smoothing iron : small mackerel.
Mielles : white sand pieces composed of alluvia and supplied with contributions of kelp being used as natural vegetable manures favourable with the market gardening in the Cotentin: Surtainville in north, Credits in the center and Lingreville in the south.
Makes fun : traditional container in which one serves the cider.
Tripière : ground container intended for the cooking of the tripe

Expressions

“ Norman Champagne ”: champagne cider.
“ Grape harvest Normans ”: period of harvest of cider apples at the end of September, at the beginning of October; one day official is announced, as for the grape harvest. Saying: “ In the Saint-Jerome *, notch your apples ”. * September 30th

Norman festivals and festivals

February: Mill-the-Walk, Contest of the best brioche
Mars: Walnut tree-Scrap-metal, Contest of the best pot of countryside
First Sunday of March: Bourneville (House of the Trades), Demonstration of pork-butchery ; Hauville (Mill of Hauville), Tasting of fritters
First Sunday of March to November: $the Hague - of-Routot, Cooking of the bread
Mid-March: Bernay, Contest of trout pie
Palm Sunday: Neubourg, agricultural Show
Third weekend of March: Mortagne-with-Pole, International exhibition of the roll
Season of Easter: Vimoutiers, Contest of cider and apple tart
At the end of March: Longueville-on-Saw, Contest of cider
At the beginning of April: Ferté-Macé, Contest of tripe out of skewers
First weekend of April: $the Hague - of-Routot, Festival of the bread and the shoes
May 1st: Longny-with-Pole, National competition of the best dish of tripe and Fair to the Tripe ; Marsh-Sliding gauge, Festival of stamping
At the beginning of May: Cherbourg, Contest and gastronomical fair ; Molay-Littry, Festival with the Mill of Marcy ; Pont-l'Ev4eque cheese, Contest of cheese of Pont-l'Ev4eque cheese
Rise: the Eagle, Four days of the Eagle, saveloy eaglet
Second Sunday of May: Bourneville (House of the trades), Demonstration of bakery
Mid-May: Crèvecœur-in-Trough, Fair with the local products
At the end of May: Cliff, greedy Weekend ; Tréport, Fair with the moulds
At the end of May at the beginning of June: Vernon, Fair with the cherries
June: Auffay, Festival of the cider ; Saint-Hilaire-of-Harcouët the, Contest of sausages
At the end of June: Avenay, interregional Contest of the bread
July: Bas-Courtils, Festival of the salt meadow lamb ; Mesnil-under-Jumièges, Gone with the cherries
Second weekend of July, one year out of two: Mantilly, Festival of the pear
Mid-July: Norman Gavray, Gone
Last Sunday of July: Camembert cheese, Festival of the Camembert cheese
August: Mesnil-under-Jumièges, Gone with the plums
At the beginning of August: Lisieux, Fair with the barbs
First weekend of August: Livarot, Fair with cheeses and products regional
Second Sunday of August: Credits, Festival of the carrot
Mid-August: Callengeville, Festival of beating to old the
At the end of August: Beaubec-la-Rosière, Large fair with the melons ; Pont-l'Ev4eque cheese, Contest of fatty animals and roasted rib steak tasting
Mid-September: Clinchamps-on-Flowering ash, Festival of brasillé ; Divine-on-Sea, Fair with the melons ; Gournay-in-Bray, Fair with herrings, cheese, cider
At the end of September: Nickel silver, Contest of daguet cooked ; Lessay, Fair of the Holy-Cross
Third Sunday of September: Caudebec-in-Caux, Contest of pastry makings Normans
Last Sunday of September: Bellême, mycologic Days
Last weekend of September even years: Caudebec-in-Caux, Festival of the cider
First weekend of October: Saint-Pierre-the-Tweed, gastronomical Festival
October: Flers, Contest of torta to the duck ; Mesnil-under-Jumièges, Gone with the apples ; Sommery, Weekend mushrooms ; Valognes, Festival of the apple
At the beginning of October: Barenton, pomological Exposure ; Carrouges, pomological Exposure ; Houlgate, Contest of Teurgoule
First weekend of October: Longny-with-Pole, contest of forest pot
Mid-October: Caen, Contest of the tripe to the mode of Caen ; Soumont-Saint-Quentin, Festival of the cider
Third Friday of October: Athis, Contest of bourdelots and charlottes
At the end of October: Vimoutiers, Fair of the apple
At the end of October/at the beginning of November: the Bény-Scrap-metal, Contest of rillettes of goose and foie gras ; Beuvron-in-Trough, Festival of the cider
Last weekend of October: Bridge-with Ouilly, Fair of the apple
At the end of October/at the end of November/at the end of December: Neubourg, Gone with the foie gras
Mid-October/at the beginning of November: Yvetot, Pilaison with the farm cauchoise of Fay
At the end of October: Étouvy, gastronomical Fair of Étouvy
All Saints' day: Transfers, Foire with the andouille
At the beginning of November: Dieppe, Fair with the herrings ; Gacé, Gone with the foie gras ; Sommery, Great festival of apple and the cider
First Sunday of November to April: Holy-Convenient-the-Pond, Gone with the apples
November 11th: Lieurey, Fair with the herrings
Mid-November: Neufchâtel-in-Bray, Fair Saint Martin's day
Last weekend of November: Essay, Fair with the white roll
At the end of November: Saint-Valéry-in-Caux, Festival of herring and the cider ; Londinières, Fair with cheeses and the pleasures of the table ; Livarot, Saint-Andrew Fair and tasting of tripe
December 1st: Valognes, Gone with the foie gras
At the beginning of December: Avranches, Fair of the white roll
December 6th: Évreux, Fair Saint Nicolas's Day
Mid-December: the Eagle, Gone with the believed foie gras; Sées, Fair with the turkey

At the end of December: Bayeux, Gone with the foie gras

Norman markets

Monday: Bolbec, Borough-Achard, Bricquebec, Briouze, Buchy, Cany-Barville, Carentan, Gisors, Juvigny-the-Hillock, Langrune (seasonal), Le Havre, Pont-Audemer, Bridge-with Ouilly, Pont-l'Ev4eque cheeses, Rémalard, Saint-James, Saint-Pierre-on-Divine, Tinchebray, Torigni-sur-Vire, Vierville-on-Sea, Vimoutiers (afternoon).
Tuesday: Perseigne, Andelle, Nickel silver, Athis, Balleroy, Barfleur, Beaumont-the-Roger, Beuzeville, Blonville (seasonal), Bréhal, Caen (street of Bayeux), Cherbourg, Courseulles-on-Sea, Coutainville, Damville, Deauville, Dieppe, Dozulé, Ducey, Duclair, Gaillon, Goderville, Gournay-in-Bray, Grandcamp-Maisy, Hambye, the Eagle, Le Havre, Quettehou, Tréport, Lessay, Montreuil-l' Clay, Wedding, Our-Lady-with-Cenilly, Ouistreham (borough), Pass-the-Design, Portbail, Rouen, Saint-Clearly, Sourdeval, Thury-Harcourt, Vassy, Villedieu, Villers-on-Sea, Villerville, Yerville.
Wednesday: Bacqueville-in-Caux, Bar-in-Ouche, Bayeux, Bernières-on-Sea, Bonnebosq, Breteuil-on-Iton, Cabourg, Caen (Leroy boulevard), Carrouges Flers, Creully, Criel-on-Sea, Étrépagny, Évrecy, Évreux (center), Yews, Isigny, Landelles-and-Coupigny, Le Havre, the Mix-on-Sarthe, Neubourg, It Theil-on-Huisne, Lillebonne, Lisieux (upper town), Longny-with-Pole, Luc-on-Sea (seasonal worker), Méry-Corbon, Mount-Saint-Aignan, Nonancourt, Orbec, Potigny, Rouen, Routot, Saint-Etienne-of-Rouvray the, Saint-Georges-of-Vièvre the, Saint-Nicolas-with Aliermont, Thaon, Trouville, Valmont, Vernon, Weak-the-Pinks (July-August), Villers-Scrap-metal, Yport, Yvetot.
Thursday: Alençon, Argences, Asnelles (seasonal), Bacilly, Bellême, Belval, Blangy-the-Castle, Bretteville-on-Width, Brionne, Caen (Guérinière), Caumont-l' Ventilated, Cerences, Cerisy-the-Forest, Cherbourg, Conches, Condé-sur-Noireau, Condé-sur-Vire, Coutances, Dieppe, Dover, Étretat, the Ézy-on-Eure, Fountain-the-Dun, Forging mill-the-Water, Ger, Granville, Houlgate, Ferté-Frênel, Ferté-Macé, $the Hague - of-Well, $the Hague - Pesnel, the Bény-Scrap-metal, Le Havre, Molay-Littry, Passou, Teilleul, Lieurey, Lion-on-Sea (seasonal), Livarot, Londinières (afternoon), Lyons-the-Forest, Marigny, Mondeville, Montbray, Montmartin-on-Sea, Pontorson, Mill-the-Walk, Pacy-sur-Eure, Pavilly, Putanges-Bridge-Écrepin, the Quillebeuf-on-Seine, Remilly-on-Lozon, Rouen, Holy-Mother-church, Saint-Etienne-of-Rouvray the, Saint-Hilaire-of-Harcouët the, Saint-Pierre-Church, Saint-Pea, Saint-Saver, Tessy-sur-Vire, Trun.
Friday: Nickel silver, Auffay, Beaumont-the-Roger, Blainville-on-Flowering ash, Blonville (seasonal), Brecey, Broglie, Caen (place Saint-Saver), Cahagnes, Cambremer, Canisy, Clères (afternoon), Colombelles (afternoon), Cormeilles, Courseulles, Courtomer, Deauville, Scutched, Have, Fauville, Gisors, It Bonneville-on-Iton, Langrune-on-Sea, Le Havre, the Piles, May-on-Flowering ash , Mount-Saint-Aignan, Montsurvent, Our-Lady-with-Gravenchon, Ouistreham (Rivet-Bleated), Picauville, Pont-Audemer, Roncey, Rouen, Saint-Denis-the-Vetu, Holy-Address, Saint-Jean-with-Daye, Saint-Julien-the-Falcon, Saint-Laurent-with-Terregatte, Saint-Valéry-in-Caux, Sartilly, Tourouvre, Trévières, Valley-with-Reuil (afternoon), Valognes, Villers-on-Sea, Villerville, Vimoutiers, Vire.
Saturday: Agon, Alençon, Amfreville, Aumale (afternoon), Aunay-on-Odon, Avranches, Barentin (afternoon), Barfleur, Barneville-Carteret, Bayeux, Beaumont, Beaumont-in-Trough, Beauvron (morning), Bernay, Bolbec, Bourgtheroulde, Bretteville-l' Proud, Caen (Leroy boulevard), Caudebec-in-Caux, Cerisy-the-Room, Charleval, Coulouvray, Coutainville, Dieppe, Divine-on-Sea, Domfront, Doudeville, Envermeu, Épron, Évreux, Cliff, Fécamp, Flers, Fleury-sur-Andelle, Fleury-on-Flowering ash, Gacé (afternoon), Gavray, Grandcamp-Maisy, Granville, Honfleur, Isigny-on-Sea, Ivry-the-Battle, Le Havre, the Feature (afternoon), Tréport, Andelys, Lieurey, Lisieux, Louviers, Louvigny, Luc-on-Sea, Lyons-the-Forest, Montebourg, Montville , Mortagne-with-Pole, Mortain, Mouen, Neufchâtel-in-Bray, Our-Lady-of-Touchet the, Ouistreham (borough), Percy, Periers, Bridge-Saint-Pierre, Quettreville-on-His, Rouen, Rugles, Ry, Saint-Laurent-in-Caux, Saint-Lo, Saint-Martin-of-Double sacks, Saint-Romain-with-Colbosc, Saint-Saver-the-Viscount, Saint-Sever, Saint-Vaast-the-Hougue, Drums, Troarn, Verneuil-sur-Avre, Vernon, Verson, Weak-the-Pinks (July-August), Yvetot.
Sunday: Alençon, Barenton, Barfleur, Blangy-on-Bresle, Brionne, Cabourg, Caen (Saint-Pierre), Clécy (of Easter to the end of October), Credits, Épaignes, Évreux, the Ézy-on-Eure, Harfleur, It Tool bag-on-Risle, the Home-Varaville, Vaudreuil, Lingreville, Lyons-the-Forest, Longueville-on-Saw, Mézidon-Canon, Walnut tree-Scrap-metal, Cherbourg-Octeville (Octeville), Bridge-with-the Arche, Port-in-Bessin, Rouen, Saint-Etienne-of-Rouvray the, Saint-Martin-with-Bréhal, Saint-Nicolas-with Aliermont, Saint-Pierre-of-Vauvray the, Tilly-on-Only, Trouville, Villerville (seasonal).

Estival markets

Seaside resorts offering a daily market in summer period: Cabourg, Deauville, Divine-on-Sea, Houlgate, Luc-on-Sea, Ouistreham, Trouville, Villers-on-Sea.

Old markets

Cambremer : Sunday morning with Easter, the Pentecost, July and August
Molay-Littry: Sunday morning in July and August
Pont-l'Ev4eque cheese: Sunday morning in July and August

Museums

House of apple of Holy-Convenient-the-Pond
House of apple and pear of Barenton
Museum of the grocer of Small twines
Museum of the flour-milling of the Molay-Littry
Museum of apple and the cider of Rosay
Museum of the cheese-making techniques of Saint-Pierre-on-Divine
Museum of the Neuvas Earth of Fécamp
Museum of the old trades and cider brandy of Valognes
Museum of Camembert cheese of Vimoutiers
Museum of the cider of Montaure
Museum of cheese of Livarot
Museum of the milk of Montebourg
regional Museum of the cider of Valognes
Palate of Bénédictine of Fécamp

Professional associations

the Hats Normans

Professional training

Hotel college François Rabelais, Hérouville Saint-Clearly
Hotel college Georges Baptist, Canteleu
Vocational school Daniel Brottier, Smermesnil
Vocational school Flora Tristan, Ferté-Macé
Vocational school Jean Jooris, Divine-on-Sea
Vocational school Jules Lecesne, Le Havre
Vocational school Notre Dame de Nazareth, Dover-the-Délivrande
Horned Paul Vocational school, Lisieux
Technical school Clement Ader, Bernay
Technical school hotel Maurice Marland, Granville

Personalities

Gastronomical brotherhoods Normans

The Normandy account of many brotherhoods taking care of the gastronomical interests of their area:

Academy of the gentes Ladies of the Pommel
Brotherhood cassine of the Knights of Saint-Jacob de Montebourg
Brotherhood of the Gastronomy of Flers
Brotherhood of Apple tart
Brotherhood of Teurgoule and Fallue of Normandy
Confrérie of Tripière-Fertoise
Confrérie of genuine Andouille of Transfers
Confrérie of the Companions of the White pudding of Essay
Confrérie of the Knights of the Camembert cheese
Confrérie of the Knights of Cheese of Livarot
Confrérie of the Knights of Gouste Boudin
Confrérie of the Knights of Gouste Boudin of Mortagne-with-Pole
Brotherhood of the Knights of the Pont-l'Ev4eque cheese
Brotherhood of the Knights of the Norman Hole
Brotherhood of the fine Gourmets of Longny-with-Pole
Commanderie of the Goustiers ends of the Duchy of Alençon
Brotherhood of the Goustiers ends of the Pre Scrap-metal of Walnut trees Scrap-metal
Brotherhood of the Gastronomes of Teurgoule and Been necessary of Houlgate
Brotherhood of Goules for Truites of Bernay
Brotherhood of Gouste-Bourdelots of the Scrap-metal Athisien
Brotherhood of Goustiers de Falaise
Brotherhood of carrot Mouögeous of Crianches
Brotherhood of the Bellies for Brioches of Mill-the-walk
Brotherhood of Daguet d' Argentan
Brotherhood of Lobster of Barneville-Carteret
Greedy Brotherhood of the Pig of Bayeux
Great Order of Tripière d' Or
Great Order of the Norman Hole of the Apple-brandies, Ciders and Pommel
Order of Canardiers

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