Understandably, seafood features prominently in Normandy’s culinary scene. Just off of Port-En-Bessin’s coast, famously flavorful Label Rouge scallops (best in the fall) grow in a protected zone known as “Baie de Seine.” The Asnelles area is home to “Baie des Veys” oysters, known for their nutty flavor and delicate meat. Normandy is also famous for its dairy; the French prefer cream and butter from Isigny. When the cheese cart comes around (after dinner, before dessert) the choices can be overwhelming. Two fail-safe options are the locally produced Camembert, which is mild and creamy with fruity undertones, and the more fragrant Pont-l’Eveque, which is also similar to brie in flavor and texture.

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