A black and white cow grazing peacefully in a field of flowering apple trees.
The postcard of the Pays d'Auge illustrates not only its green landscape but also its culinary specialties! On one side, the Norman cow, with beef and dairy qualities, on the other, the apple, with multiple solid and liquid variations.
The Pays d’Auge, jewel of Norman gastronomy
The discovery of a territory also involves the plate.
The regional specialties bear witness to the diversity of the environment of the Pays d'Auge (large pastures, forests, marshes, valleys, coastline), and the attachment to the quality of local products and ancestral manufacturing know-how.
Warning: by coming to the Pays d'Auge, you are entering the territory of the defense of good food! Here, eating is a serious and… plentiful affair!
Land side
Land of livestock, the Pays d'Auge is known for its quality beef and poultry. To accompany them, butter and cream are often combined with pommel, cider and calvados in tasty sauces.
An emblematic product of the region, milk gives rise to numerous savory and sweet specialties. First of all, the basic ingredients of Norman cuisine: cream and butter. But also the legendary trilogy of AOP cheeses: Camembert, Livarot and Pont-l'évêque. And again the milk jam and the teurgoule.
Captured by privateers or imported by an intendant of the Generalité to avoid a famine following a bad harvest, a cargo of rice landed in the port of Honfleur at the end of the 18th century. As the Augerons were unfamiliar with this cereal, still largely unknown in France at the time, it was suggested that they cook it with milk. This is how teurgoule was born, which is eaten hot, when the cinnamon exudes its scent, accompanied by faulte (brioche) and cider.
Another wealth, the apple. apples , used in many desserts: tarts, bourdelot, baked apples... And hundreds of varieties of cider apples with which cider (AOP), pommeau (AOC), calvados (AOC), cider vinegar.
To taste these local products, go directly to the producers (visit to distilleries and cheese factories, Route du Cidre , Route des Caves ) and to the region's markets Lisieux on Saturday morning, Pont-L'Évêque traditional market on Monday morning and old-fashioned market on Sunday in July-August, Dives-sur-Mer on Saturday morning, Trouville on Wednesday and Sunday, Cabourg on Wednesday, Friday, Saturday and Sunday mornings under the covered market, Honfleur traditional market on Saturday morning, organic market on Wednesday morning.
Festive events around local produce:
- 1st weekend of May | AOC-AOP Festival | Cambremer
- May | Cheese Festival – Exhibition of gastronomy, wines and spirits | Pont-L'Évêque
- August | Cheese fair | Livarot
- September | Flavors of autumn – Exhibition of gastronomy and local products | Honfleur
- October | Cider festival | Beuvron-en-Auge
Sea side
Scallops, soles, mackerel... fish and seafood are on the menus of coastal tables and fill the stalls of the fish markets in the fishing ports of Dives-sur-Mer, Trouville and Honfleur.
Festive events around seafood:
- October | Shrimp Festival | Honfleur
- October | Scallop and seafood festival | Villers-sur-Mer
- December | Meeting Shells and flavors | Trouville