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On the menu

Un Beurre Normand is an apple and raisin cake.

Un Bourdelot is a pastry wrapped apple dumpling.

Cote de Vau Vallee de L’auge, Veal  chop in mushrooms, cream and cider or Calvados.

Un Gratin d’huitres. Oyesters gratineed with cider, cream and breadcrumbs.

Maquereaux a la Fecampoise. Mackerel baked in cider with a mussel sauce.

Marmitte Dieppoise. Assorted fish stew with cider or white wine or with white wine and cream.

Moules Marinieres. Mussels in white wine and shallots.

Raie au beurre. Skate fried in butter , very often with capers.

Soupe a la Graisse. A vegetable soup with lard.

Tarte aux cerises de Duclair. A cherry tart on whipped cream and flaky pastry base.

Tarte Normande. Apple pie with frangipane.

Beurre Normand.

Beurre Normand.

Bourdelot

Bourdelot

Cote de Veau Valle de L'Auge

Cote de Veau Valle de L’Auge

Gratineed oysters

Gratineed oysters

Marmitte Dieppoise

Marmitte Dieppoise

Tarte Normande

Tarte Normande

Creamy baked rice pudding with cinamon.

Creamy baked rice pudding with cinnamon.

Tarte aux cerises

Tarte aux cerises

Soupe aux legumes with Lard.

Soupe aux legumes with Lard.

 

Teurgoule. Creamy baked rice pudding with cinnamon.

 

 

 

 

Enjoy!!!

Anne Suire

http://www.luxurytravelconsultant2.com