Normandy

Explores the history, traditions and cuisine of Normandy.

The history of Normandy is a particularly dramatic one with 1944 being one of the most dramatic years.  Some of the fiercest fighting of World War II took place on Omaha Beach along with some of the other beach heads to the east.  The Allies faced some 10,000 bunkers the Germans had built to guard against a sea assault from there.  On that 80 km beach front some 20,000 soldiers died on the day of the Allied landing on 6 June 1944. 
The pastures of Normandy are lush and produce one of France’s best known cheeses, the Pont l’Evèque, made from skimmed cow’s milk.  It takes 3 to 4 months to ripen. 
Honfleur on the Seine was spared the war’s destructions.  
The Impressionists, including Claude Monet, often came to paint here because of the town’s luminosity. It is said that Impressionism was born here.
It is still a thriving fishing port.  The local specialty is Poitrine de pigeon (Breast of pigeon served with wafers, the giblets and a dark wine sauce).  Maître Gerard Bonnefoy shows us how to produce this splendid dish.  The Confrerie des gastronomes de la Teurgoule offer a specialty to all its new members:  Teurgoule, the local rice pudding specialty. 
The famous Calvados is made from the local apple crop and Chateau du Breuil can compete with any good cognac.  Another Normandy favourite using locally produced Calvados is Pain perdu aux pommes et caramel, a dessert with apples, bread and a caramel sauce.