With its chalk cliffs and its bright green meadows, the French region of Normandy offers stunning scenery but also iconic local produce. It’s in this unique landscape that cider producer Guillaume Capelle grows apples, the local fruit, to make the world-famous Calvados brandy.
Meanwhile, Pierre Marie is hoping for a good season for scallop fishing – another emblematic product of Normandy, along with Isigny butter and caramels. For the latter two to see the light of day, dairy farmer Pierre Aubril pampers his Normandy cows, who produce up to 1,200 litres of 100 percent organic milk every day.
One of the best things about France is its food. Each region has its own culinary wonders that reflect the area’s culture and history. Join Genie Godula and Florence Villeminot as they embark on a road trip to discover France’s regions through gastronomy.
Their first stop is Normandy. Known for its world-famous beaches and towering monuments – like the Mont-Saint-Michel – the region is also a foodie’s paradise. From the creamy delight that is Camembert to the apple brandy named Calvados, we take you to discover the region of Normandy through its culinary specialties.
Caen is a port city and capital of Calvados department in northern France’s Normandy region. Its center features the Château de Caen, a circa-1060 castle built by William the Conqueror. It stands on a hill flanked by the Romanesque abbeys of Saint-Étienne and Sainte-Trinité, which both date from the same period. The multimedia Mémorial museum is devoted to World War II, the 1944 Battle of Normandy and the Cold War.
Cabourg is a commune in the Calvados department in the Normandy region of France. Cabourg is on the coast of the English Channel, at the mouth of the river Dives. The back country is a plain, favourable to the culture of cereal.
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