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Everyone knows the famous three Cs of Normandy: Calvados, Cidre and Camembert. Normandy also has a lot to offer for those with a sweet tooth: chocolate, biscuits, jam and even ice cream. Are you coming along on a delicacy tour? Then be warned: The following article contains 1.738 calories.
The secret of Norman sweets? On the one hand, there is the milk from the cows, which is not only processed into cheese. And a pinch of salt that supports the inimitable taste. Delicious caramel is usually made with the incomparable salted butter; the same applies to cookies. In this post last year We have already offered you sweets, today we are continuing our journey of discovery from your holiday home with your dog in Normandy.
Chevaliers d'Argouges – chocolate
In 1991, David and Bertrand Pierre founded Chocolaterie Chevaliers d'Argouges in Gratot in the English Channel, initially to supply local bakeries and pastry shops. Appropriately, they named their small craft business after the name of the local ruling family that inhabited the castle, whose magnificent ruins made the small village famous: the d'Argouges. The knightly chocolate soon landed on supermarket shelves. Today the brand stands for handcrafted production, organically grown products and raw materials with a fair trade seal. The small chocolate factory has long since outgrown the village of Gratot and now resides in Moyon Villages, south of Saint Lô. You can shop there Monday to Friday from 9 a.m. to 12 p.m. and 14 p.m. to 18 p.m. There are also pretty gift boxes on offer, which are ideal as souvenirs. Or you can conveniently shop online; the shop also delivers to Germany. https://www.les-chevaliers-dargouges.com/fr/
Les Délices d'Antain – ice cream and dairy products
When you exit the expressway in Carentan to get to your Private holiday home To get to Normandy, then make a quick stop at Les Délices d'Antain. The sales point in the small wooden hut is located directly at the exit towards Sainte-Marie-du-Mont (8 rue des croix, Sainte-Come-du-Mont). In addition to dairy products and eggs from the organic farm, the family business also offers you farm ice cream. Open from mid-May to the first weekend in September, Wednesday to Saturday from 15 p.m. to 19 p.m. and Sunday from 15.30:18.30 p.m. to 15:18.30 p.m., in the winter months Friday from 2020 p.m. to XNUMX:XNUMX p.m. Do you come over at other times? Then you don't have to go without ice cream, because since XNUMX you can buy ice cream and sorbet from the vending machine at any time.
Les Kabosses – chocolate and caramel
Chocolate as a passion? Do you immediately think of the film “Chocolat”? Something similar can be said about the small chocolate factory Les Kabosses in Gouville-sur-Mer (directly at the roundabout on the Route Touristique). Because here it is a passion of father and son, Jean-Michel and Sébastian K'Dual. Both have succumbed to the sweet substance and are extremely keen to experiment. The unique products and chocolate works of art are only available locally, but are definitely worth a visit if you are on holiday in your private holiday home in Normandy. Don't make the mistake of snacking in the parking lot because you'll inevitably have to turn around and continue shopping. Open Tuesday to Saturday from 9 a.m. to 12.15:14 p.m. and from 18.45 p.m. to 10:12.15 p.m., Sunday 15 a.m. to 18:XNUMX p.m. and XNUMX p.m. to XNUMX p.m., closed Monday. Info at Les Cabosses.
Caramels d'Isigny – Butter is the secret
Like no other place, Isigny stands for the incomparable dairy products of Normandy, namely butter, cream and Camembert. The well-known Hollandaise sauce is also said to have originally been a Norman sauce, the Sauce Isigny, must have been. As early as the 1930s, producers came up with the idea of refining caramel with Norman butter and cream, which gave the sweets a certain kick. You can buy the specialties from Caramels d'Isigny in almost every supermarket, but the trip to the caramel factory in Calvados is worth it, even if it's a three-quarters of an hour drive from your holiday home in Normandy. Join a factory tour, explore the small museum and buy the products in the shop. Extra tip: The soft ice cream is really worth every calorie sin! The factory outlet is open daily from 9 a.m. to 19 p.m., and in cases of severe Normandy withdrawal, the online shop also delivers to Germany. Info: https://www.caramels-isigny.com
Yver Chocolatier – the full power of the cocoa bean
You can also take a trip to Granville from your holiday home in Normandy. There is a lot to discover in the city. You can fortify yourself at Maison Yver. For three generations, the House of Yver has been offering sophisticated products that focus on tradition and quality. Chocolate in all its forms, but also pastries, macarons and ice cream - there is something for every taste. The house specialty is “Criollo”: an exclusive chocolate with 70% cocoa content. This chocolate is made from the best beans from Tanzania, Ghana and Madagascar. In Granville, visit the Chocolathèque attached to the boutique with its exhibition dedicated to the secrets of chocolate making. The chocolatier is located at La Chocolaterie 189 Route de Villedieu. Open Monday from 14.30:19.15 p.m. to 9.45:12.30 p.m., Tuesday to Saturday from 14.30:19.15 a.m. to XNUMX:XNUMX p.m. and XNUMX:XNUMX p.m. to XNUMX:XNUMX p.m. More information at https://www.yver-chocolatier.fr
And finally: Nutritious and sweet – the Norman Teurgoule
If you're feeling terribly sick of Normandy over the winter, you can bring the taste of Normandy into your home with a Teurgoule. But be careful, the dessert is tough, it takes five hours to prepare (at least), is eaten in five minutes and you spend five days scrubbing the cookware (as the Norman joke goes). The recipe is so simple! This is how it works (for 4 people):
1 liter of milk
90 g short grain rice
70 g sugar
25 g butter (demi-sel)
a pinch of salt
1/2 vanilla bean
1 tsp cinnamon powder
Preparation:
1. Put the rice in the teurgoule mold (or other ovenproof dish).
2. In a saucepan, combine milk, butter, sugar, salt, cinnamon and vanilla bean pulp and heat until the sugar has dissolved. Do not bring to a boil! Pour the liquid over the rice and put it in the oven at 150°C for 4 hours. Other recipes call for a lower temperature and longer cooking times (5 to 7 hours at 120 °C); in any case, the dish tastes better if it has been “cooked” for longer! Do not stir the dish; it should have a firm, slightly caramel-tasting surface when finished.
Text: Barbara Homolka / chiennormandie.de
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