Cheese, calvados and other morsels

Every January and July, I return to my hometown, Normandy. Visually, the Normandy of old is still around, it hasn’t really changed. The scenic destination of Mont Saint-Michel should be on your itinerary if you are visiting the region: the village, which has a population of 42, sits on a tidal island located on the northwestern coast. During high tide, sea waters invade the coastal flats surrounding the cliff-like island—it’s an iconic and pretty sight. The Pays de Caux, a coastal region in Upper Normandy, is also home to many traditional villages and châteaus.

Food wise, there are signs of an evolution in Normandy, where people are moving from free range to organic produce. Previously, the region’s food was more generic, and today it has more of a distinctive identity, with a focus on certain produce such as cheese and calvados (ciders).

Excerpt from the October issue of epicure.