TABLE OF CONTENTS
Best Norman Foods
Often called the heavenly cheese, St. André is a French triple-crème cheese made from cow’s milk. It originated from Coutances in the region of Normandy. Underneath its bloomy edible rind, there is a dense, creamy-textured body with mild and rich aromas and flavors which can best be described as sour, tangy, buttery, and salty.
Because it is enhanced with the addition of heavy cream, its fat content is quite high - typically 75%. It is recommended to pair it with crusty bread, pear slices, or a glass of light and fruity rosé.
MAIN INGREDIENTS
Crêpes Normande can best be described as apple pie inside a crêpe. For the filling, fresh, tart apples are browned in butter, sugar, and cinnamon, while the crêpes are made with a combination of flour, milk, eggs, sugar, and a pinch of salt.
It is recommended to serve the crêpes topped with whipped cream, accompanied by a scoop of ice cream on the side, and it couldn't hurt to drizzle them with sweet caramel syrup to finish the whole thing.
OTHER VARIATIONS OF Crêpes
Originally known as Excelsior, Délice des Gourmets, or Le Magnum, this triple-cream cheese was first produced in the late 1800s near Forges-les-Eaux, Normandy. In the 1930s, to pay homage to an 18th-century gourmet Jean Anthelme Brillat-Savarin, the famous French cheesemaker Henri Androuët renamed the cheese to Brillat-Savarin. Available year round throughout Normandy and Burgundy, Brillat-Savarin is a soft, white-crusted cow's milk cheese with at least 75% butterfat, and an edible snowy rind.
It is luscious, creamy, and neutral to faintly sour when fresh, but it can develop pronounced earthy flavors with longer aging. Like any other triple-crème cheese, Brillat-Savarin is best enjoyed with sparkling wines, and for a nice fruity twist, try pairing it with fresh berries.
Camembert de Normandie, Normandy's most famous and iconic cheese is made from raw cow's milk and weighs an average of 250 grams. The flavor is intense, pungent and similar to that of mushrooms, grass and butter, while the aroma is moldy and cabbage-like.
As one legend says, a farming woman named Marie Harel protected a priest who was on the run and in return, he gave her the recipe for the Camembert we know today. The cheese is ladled into molds by hand, dry-salted, then matured for 30 to 35 days.
Its body is soft and creamy while its exterior is covered with a white, moldy rind.
Neufchâtel is a soft cheese with a white rind made from cow's milk in the humid Bray region in France and it can come in a variety of shapes - round, brick-shaped, square-shaped, or heart-shaped. This cheese is arguable the oldest in France, and it must mature for at least 10 days.
In terms of flavor, it is similar to Camembert, but saltier and more intense, with mushroomy and nutty flavors. The texture is grainy, and the cheese is usually used as a low-fat substitute for cream cheese. Neufchatel goes well with sparkling wines, and it is often consumed spread on a piece of crusty bread.
Pair with
MAIN INGREDIENTS
This French classic hails from Normandy, a region famous not only for apples but also for its Calvados apple liqueur, both of which are essential ingredients of tarte Normande and make the perfect match for the delicately sweet almond frangipane cream filling, while the base is made with pâte brisée or shortcrust pastry.
Norman apple tart is typically served with a dollop of crème fraîche on the side, and it is best enjoyed while still warm.
Livarot is a soft, pungent cheese made from cow's milk, and it must always be sold in cylindrical form. It matures for at least 21 days in moist, warm cellars. The cheese has a unique visual appearance - it is encircled with five strips of reed or paper, like the ones found on a French colonel's uniform, which is why Livarot is also known as the Colonel.
Its rind is washed and colored with annatto, and the cheese itself has a very intense smell. The inside of the cheese is soft with tiny eyes dispersed throughout the paste, while the texture is springy and smooth. It has a nutty, lemony, and spicy flavor.
Pont-l'Eveque is a soft cow's milk cheese made in Pays d'Auge. The square-shaped cheese is sold after it had matured for at least 14 days. It owes its unique flavor to the fact that the cows graze on pastures which have mild and damp environments.
The cheese is pale yellow on the inside while the washed rind on the exterior is white-orange in color. The body is neither sticky nor runny. It has a creamy, earthy flavor and makes for a great dessert cheese at the end of a meal, paired with a glass of full-bodied wine.
Teurgoule is a classic French rice pudding from Normandy that's even been proclaimed ''the mother of all rice puddings'' by some people. It's made with full-fat Normandy milk, rice, sugar, salt, and cinnamon (and sometimes nutmeg as well). The ingredients are slowly cooked in the oven at a low temperature in an earthenware bowl, and the rice pudding is done when the top develops a crust and the excess liquid has evaporated.
In the past, teurgoule was cooked in a wood-fired bread oven, in the leftover embers that remained at the end of the day's baking. Traditionally, this creamy rice pudding is served with fallue brioche and a glass of local cider.
Coutances is a soft French cheese originating from the Normandy coast. The cheese is made from cow’s milk and is characterized by its rich, creamy texture, intense flavor, and milky aftertaste. On the exterior, it has a soft, bloomy white rind, while on the inside it is soft and yellow.
TABLE OF CONTENTS
Best Norman Food Producers
Michel Cluizel is a renowned French chocolate maker based in Mesnils-sur-Iton, Normandy, celebrated for its dedication to crafting premium bean-to-bar chocolate. Founded in 1948 by Marc and Marcelle Cluizel, the company has remained family-owned and is now led by the third generation of the Cluizel family.
Cluizel stands out as one of the few chocolate manufacturers that controls the entire production process—from selecting cacao beans to the finished product—without using soy lecithin, artificial flavors, or preservatives. Their "Noble Ingredients" philosophy ensures the exclusive use of pure cocoa butter, sugar, and Bourbon vanilla in their chocolate making.
AWARDS
Academy of Chocolate - Gold
2021, 2016, 2013, 2011, 2006
International Chocolate Awards - Gold
2012
International Chocolate Awards - Silver
2012
BEST Michel Cluizel Chocolates
Isigny Sainte-Mère is a cooperative dairy located in Normandy, France, specializing in producing Camembert cheese, butter, and cream with milk sourced from the local area. The cooperative was established in 1932 and takes advantage of the rich grasses of Normandy, which impart a particular quality and flavor to its dairy products.
Isigny Sainte-Mère also holds a Protected Designation of Origin (PDO) status for some of its products, such as Isigny butter and Isigny cream, ensuring they meet strict geographical and quality criteria.
AWARDS
Concours International de Lyon - Gold
2025
Great Taste Awards - 3 stars
2024
Great Taste Awards - 2 stars
2024, 2021
BEST Isigny Sainte-Mère Cheeses
Lescure is a renowned French butter producer with a Protected Designation of Origin (AOP) from the Charentes-Poitou region. Founded in 1884 by Baron Léon Lescure, the brand prides itself on a long tradition and dedication to preserving the authentic artisanal approach to butter production.
Lescure butter carries the prestigious AOP Beurre Charentes-Poitou designation, the oldest AOP for butter in France, established in 1979. This certification guarantees that the butter originates from a strictly defined geographical area, covering the departments of Charente, Charente-Maritime, Deux-Sèvres, Vienne, and Vendée.
BEST Lescure Butters
Jacky Leduc is a renowned French producer of cured meats, with a rich tradition dating back to 1936. Based in the heart of Normandy, in the town of Le Teilleul, this family-owned business has built a strong reputation for the exceptional quality of its products, crafted using traditional recipes and artisanal techniques.
The company’s signature product is the famous Andouille de Vire, a smoked sausage characteristic of the Normandy region, prepared with carefully selected ingredients and smoked over beechwood. In addition, Jacky Leduc offers a wide range of charcuterie specialties, including hams, pâtés, rillettes, blood sausages, and products made from pork, poultry, and tripe.
BEST Charcuterie Jacky Leduc Meat Products
Calvados Boulard is a renowned French producer specializing in Calvados, an apple brandy originating from the Normandy region. Established in 1825, the company is known for its commitment to quality, blending tradition with modern techniques. Boulard uses a variety of apples grown in the Pays d'Auge, a region famous for producing some of the finest Calvados.
Their distillation process, combined with careful aging in oak barrels, creates complex and refined spirits. The brand offers a range of Calvados, from young, fresh varieties to well-aged expressions, appealing to both newcomers and connoisseurs.
AWARDS
SFWSC - San Francisco World Spirits Competition - Double Gold
2024, 2023
IWSC- International wine & spirit competition - Silver
2024
USC- Ultimate Spirits Challenge - Chairman's Trophy
2023
BEST Calvados Boulard Spirits
Père Magloire is one of the oldest and most prestigious producers of Calvados, founded in 1821 in the Normandy region of France. The distillery specializes in creating high-quality apple brandies using traditional methods, drawing on over two centuries of expertise.
Père Magloire carefully selects apples from the Pays d'Auge, renowned for its rich apple orchards, and follows a meticulous double distillation process. Their Calvados offers a wide range of expressions, from young and vibrant to aged and complex, each showcasing rich apple flavors, subtle spices, and refined character.
AWARDS
Concours International de Lyon - Gold
2025
BEST Fromagerie Réo Cheeses
Armagnac Janneau is one of the oldest and most prestigious Armagnac producers in France, founded in 1851 by Pierre Etienne Janneau in the town of Condom, located in the heart of the Armagnac region. For over a century and a half, Maison Janneau has remained faithful to traditional production methods, combining them with innovations to create high-quality Armagnacs.
It is particularly distinguished by its use of two distillation methods: continuous distillation and double distillation in traditional copper stills, a rarity among Armagnac producers. All production processes, from distillation to aging and bottling, take place within the AOC Armagnac region, ensuring authenticity and superior quality in every product.
AWARDS
IWSC- International wine & spirit competition - Spirit Gold
2024, 2021
IWSC- International wine & spirit competition - Spirit Gold Outstanding
2021
SFWSC - San Francisco World Spirits Competition - Gold
2024
BEST Armagnac Janneau Spirits
TABLE OF CONTENTS
Best Norman Food Products
Michel Cluizel – Mokaya Noir 75% is a premium dark chocolate bar crafted from Trinitario cacao beans. This chocolate offers a rich and nuanced flavor profile, featuring natural notes of exotic fruits, honey, and roasted nuts, which emerge organically from the meticulously processed cacao.
Made with only noble ingredients—cocoa mass, cocoa butter, cane sugar, and Bourbon vanilla—this bar contains no soy lecithin, artificial flavors, or preservatives. It is also gluten-free and vegan-friendly, making it suitable for a wide range of dietary preferences.
AWARDS
Academy of Chocolate - Gold
2021
Michel Cluizel – Los Anconès 67% is a refined dark chocolate crafted from Trinitario cacao beans, renowned for its expressive and sophisticated flavor. It reveals natural notes of red berries, licorice, and green olives, gradually unfolding into a finish of currants and apricot.
This chocolate embodies purity and authenticity, made exclusively from noble ingredients—cocoa mass, cocoa butter, cane sugar, and Bourbon vanilla—without any added flavorings, soy lecithin, or preservatives. Its smooth texture and lingering depth of taste make it an ideal choice for those who appreciate chocolate with character and a complex aromatic profile.
AWARDS
Academy of Chocolate - Gold
2011
Michel Cluizel Baking Chocolate Chips Infused with Coffee are premium dark chocolate chips crafted to bring a refined depth of flavor to your baking creations. Made with 60% dark chocolate and infused with roasted and ground Brazilian Arabica coffee beans from Sul de Minas, these chips deliver an intense, aromatic profile where rich cocoa harmoniously blends with deep, fruity coffee notes.
Free from preservatives, soy, and artificial flavors, they are made using only noble ingredients such as cocoa mass, cocoa butter, sugar, and real coffee. Packaged in a practical resealable 250g bag, they maintain freshness for up to nine months. Ideal for elevating cookies, cakes, and pastries, or even enriching your morning coffee or mocha, these chocolate chips offer an indulgent touch to any recipe.
AWARDS
Academy of Chocolate - Gold
2011
Camembert au Lait Cru 3/4 Affiné is a premium traditional French cheese, made from raw cow’s milk using time-honored methods passed down through generations. It originates from the Isigny region, renowned for its exceptional dairy products. Camembert au Lait Cru 3/4 Affiné is a must-have for cheese lovers seeking to experience the true essence of traditional French Camembert.
Its perfect balance of flavor and texture makes it an ideal addition to any meal, whether enjoyed on its own or paired with other delicacies. The 3/4 affiné designation means that the cheese is three-quarters mature, offering the ideal harmony between firmness and creaminess.
AWARDS
Concours International de Lyon - Gold
2025
Camembert de Normandie AOP is a true symbol of French gastronomic tradition, crafted in the heart of Normandy according to the strict standards of the Protected Designation of Origin (AOP). This handmade cheese, made from raw cow’s milk, stands out with its distinctive flavor, creamy texture, and rich aroma.
With its deep heritage and unmatched quality, Camembert de Normandie AOP brings the authentic spirit of French cuisine directly to your table.
AWARDS
Concours International de Lyon - Gold
2025
Mimolette Vieille Label Rouge is a traditional French cheese made from pasteurized cow’s milk, renowned for its intense orange color and firm, crumbly texture. This distinctive color is achieved by adding natural annatto coloring during production.
Produced by Isigny Sainte-Mère, this Mimolette is characterized by its rich, fruity, and nutty flavor, which develops over at least 12 months of aging. During this maturation period, the cheese is regularly turned and brushed to ensure an even distribution of microorganisms, contributing to its unique taste and texture.
Mimolette Vieille is perfect for pairing with wine, serving on a cheese board, or enhancing a variety of culinary creations, bringing the authentic taste of French tradition to your table.
AWARDS
Concours International de Lyon - Gold
2025
Saint Paulin is a semi-soft French cheese made from pasteurized cow’s milk, originally crafted by Trappist monks in the Saint-Paulin monastery. This cheese is known for its smooth, elastic texture and mild, creamy flavor with subtle tangy notes. It has a thin, moist rind with a slightly orange hue, which is edible and contributes to its distinctive appearance.
Saint Paulin is similar to cheeses like Havarti and Esrom, making it a great pairing with fruits and light wines. Its naturally mild taste makes it versatile for various culinary applications, from cheese platters to sandwiches and salads. The 200g packaging is perfect for tasting or sharing, allowing you to enjoy the authentic taste of traditional French cheese.
AWARDS
Concours International de Lyon - Gold
2025
Beurre d'Isigny AOP Demi-Sel is a semi-salted butter with a Protected Designation of Origin (AOP), produced in the renowned dairy region of Isigny-sur-Mer. This region, which includes the Cotentin and Bessin areas, is known for its mild climate, abundant rainfall, and rich pastures, all of which contribute to the exceptional quality of the milk used to make this butter.
With its soft and supple texture, Beurre d'Isigny AOP Demi-Sel offers an unparalleled gastronomic experience. Its natural golden-yellow color, rich creamy taste, and perfectly balanced salt content make it an essential ingredient in every kitchen.
AWARDS
Concours International de Lyon - Gold
2025
Beurre d'Isigny AOP Doux Baratte 250g is a premium unsalted butter with a Protected Designation of Origin (AOP), traditionally churned ("baratte" method) in the heart of Normandy. This butter stands out for its creamy texture and rich, nutty flavor, thanks to the careful processing of fresh cream, which undergoes slow fermentation to develop its unique aromas.
With its natural golden-yellow color, Beurre d'Isigny is perfect for spreading on fresh bread, baking, or enhancing fine sauces, delivering an authentic taste of French culinary tradition.
AWARDS
Concours International de Lyon - Gold
2025
Isigny Sainte-Mère 35% AOP Fresh Cream is a premium dairy product with a Protected Designation of Origin (AOP), produced in the Isigny-sur-Mer region of Normandy. This fresh cream stands out with its high 35% fat content, giving it a rich and smooth texture.
It is perfect for various culinary applications, whether in hot or cold dishes. A staple of French cuisine, it is widely used for making savory sauces, desserts, and creamy preparations.
AWARDS
Concours International de Lyon - Gold
2025
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