Vous êtes ici parce que c’est la page la plus Authentique sur la Normandie, et parce que la Page Principale vous permet de réserver Château Glos !
Comment définir la cuisine normande ?
Un Festin Pour les Sens, Entre Terre et Mer
La gastronomie normande repose sur des produits simples ,issus d’un terroir généreux entre mer et bocage.
C’est une cuisine de tradition, réconfortante, privilégiant le goût brut des bons produits.
On peut se faire un restaurant sur la Côte pour déguster des fruits de mer ou des huîtres …
Ici en Normandie le principal c’est que tout se fait avec de la bonne crème … par exemple la célèbre crème d’Isigny, qui accompagne presque tout et rajoute tellement de douceur : les moules à la crème, le fameux Poulet à la crème, la tarte normande….
Bien sûr, aussi, en Normandie on ne peut pas ne pas parler des fromages ! le fameux Camembert, le Pont-l’Évêque, le Livarot, le Cœur de Neufchâtel constituent une étape incontournable du repas.
Pour les desserts, les plats typiques sont la Tarte Normande aux Pommes et aussi la teurgoule, ce riz au lait à la cannelle cuit longuement au four.
Côté boissons, La Normandie est indissociable de ses vergers et de son savoir-faire ancestral autour de la pomme et de la poire ; cela va du cidre obtenu par fermentation du jus de pomme, au Pommeau de Normandie (un apéritif), jusqu’à évidement le fameux Calvados, une eau de vie de prestige exportée dans le monde entier….
Si vous venez à la maison, nous vous conseillerons évidemment les meilleurs produits ; on n’est pas obligé d’aller au restaurant tout le
temps, on peut aller acheter et découvrir les produits au marché (ou même aller dans un supermarché français : c’est tout une aventure !) et se
ramener tout ceci à la maison pour se faire un bon petit dîner, avec fromage, bon pain, et une petite bouteille de vin rouge….. dans le jardin s’il fait
beau, ou dans la cuisine.
Which are the cheeses of Normandy?
Normandy is arguably the most famous cheese board in France. Between the lush pastures of the Pays d’Auge and the rolling hills of the Pays de Bray, the region has given birth to four jewels officially protected by the AOP (Protected Designation of Origin) label.
Here are the must-haves for your rustic table in Château Glos :
Camembert de Normandie (AOP):
The national icon. To be authentic, it must be “ladle-molded” and made from the raw milk of Norman-breed cows. Its bloomy rind hides a supple, ivory paste with a fruity taste that becomes more intense and “earthy” as it matures.
A true Camembert de Normandie weighs exactly 250g and is always presented in a poplar wood box.
Livarot (AOP):
This soft, washed-rind cheese is recognized by the five strips of sedge (an aquatic plant) wrapped around it. Historically, these prevented the cheese from sagging during aging. It is a bold cheese with powerful aromas of straw and hay.
Pont-l’Évêque (AOP):
Recognized by its square shape, it is one of the oldest Norman cheeses. Its washed and brushed rind gives it an orange tint. On the palate, it is milder and creamier than Livarot, with notes of hazelnut.
Neufchâtel (AOP):
The oldest of Norman cheeses, originating from the Pays de Bray. Its texture is drier and saltier than Camembert. While it comes in several shapes, the most famous is the heart.
For a 100% local experience, take your cheeses out of the fridge at least one hour before serving. Pair them with crusty farmhouse bread and a glass of dry cider or Pommeau. Contrary to popular belief, cider often highlights the richness of these cheeses better than red wine!
Quels pourraient être les meilleurs plats ?
Here is a selection of the most iconic dishes from Normandy. It is a hearty cuisine where butter, cream, and apples are the undisputed kings.
From the Sea
· Sole Normande: The ultimate noble fish, poached and topped with a velvety Isigny cream sauce, often garnished with mussels and grey shrimp.
· Mussels in Cream (Moules à la Crème): Moules marinières to which a generous dollop of thick crème fraîche and sometimes a splash of cider are added at the end of cooking.
· 
From the Land
· Chicken Normande (Poulet à la Normande): Chicken pieces sautéed with mushrooms, deglazed with Calvados, and slow-cooked in a cream sauce.
· Veal Escalope Normande: A thin, pan-seared veal cutlet served with a mushroom sauce and, of course, plenty of cream.
· Tripes à la mode de Caen: A traditional local dish simmered for at least 15 hours with beef tripe, trotters, carrots, onions, and cider. – I sipmly love it… I know a good restaurant in Lisieux for this.
· Andouille de Vire: A pork sausage smoked over beechwood, made from chitterlings, with a powerful and peppery flavor.
· 
Desserts and Sweets
· Normand Tart (Tarte Normande): An apple tart where the filling is enriched with Isigny cream and a hint of Calvados.
· Teurgoule: A cinnamon-flavored rice pudding baked in a stoneware pot for over 5 hours in a cool oven, until a dark brown crust forms on top.
· When you are at my home, I can obviously recommend the best local restaurants for you to discover all of this.
What is Calvados?
To start with, it’s important to know that Calvados is first and foremost a French department (number 14). This is where you’ll find famous cities like Caen, Bayeux, or the beautiful beaches of Deauville. It is also where my 1857 Maison de Maître is located, just a stone’s throw from Lisieux.
But when people talk about a “little glass” at the end of a meal, here is what it is, simply put:
The soul of the apple in a bottle Calvados (the drink) is an apple brandy. It’s a strong spirit, a bit like a Norman cousin to Whisky or Cognac, but made entirely from apples.
How does it become Calvados?
It’s a little magical transformation in three steps:
· The Cider: Local apples are pressed to make a high-quality cider.
· The Still: This cider is heated in a large copper machine (the still) to collect the alcohol vapor.
· The Barrel: This spirit is left to rest for several years in wooden casks. This is where it loses its clear color to become golden and picks up those delicious notes of candied apple and vanilla.
It is truly the symbol of the region: you are literally drinking the fruit of the department’s orchards!
Today, more than half of the bottles produced are sent abroad. Enthusiasts from all over the world, from New York to Tokyo, love it. You can find it on the menus of the trendiest bars for modern cocktails, and international top chefs use it for its refinement. It’s wonderful proof that our local expertise can win over the hearts (and palates) of the entire planet …
Calvados: Much more than a digestif
This is the treasure of our region, and to truly understand it, here are its three facets:
· A key part of local culture: “Calva” is much more than just a drink; it is the entire history of Normandy and our orchards in a bottle. It’s the ultimate symbol of our hospitality!
· Often served after meals: This is the quintessential tradition. It is enjoyed slowly at the end of dinner to keep the conversation going. It’s what we call a digestif, perfect for wrapping up a great time around the table.
· Used in cooking: It’s not just for drinking ! We use it to flavor apple tarts, flambé crêpes, or even deglaze a sauce to accompany meat. It brings that inimitable touch of our terroir to our recipes.
….. The photo shows three varieties of Calvados sitting on my kitchen mantelpiece. It was a gift from a friend, and it’s a sign that one can do lovely tasting sessions at Château Glos ….
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What if we compared Normandy’s cuisine to Parisian cuisine?
To put it simply, you could call it a duel between generous local traditions and polished urban style…
Here is how we see things:
1.Normandy: The Queen of Cream 
In Normandy, we don’t joke around when it comes to good food. Our cooking is authentic and built on high-quality “raw ingredients”:
The Secret: Everything revolves around butter, thick heavy cream, apples, and, of course, our famous gooey cheeses.
The Spirit: It is generous and soul-warming. We prepare dishes that simmer for a long time, like “Tripes à la mode de Caen” or a delicious chicken cooked in cream and cider. It is the cooking of the heart and the farm.
- Paris: The World’s Stage
Paris is the crossroads of every influence. Parisian cuisine focuses more on technique and diversity:
The Secret: It is the art of delicate sauces, precision cooking, and elegant presentation (what we call “haute gastronomie”).
The Spirit: Whether it’s a chic bistro or a grand restaurant, Paris is about variety. You’ll find the classic “jambon-beurre” baguette right alongside dishes from all over the world. It is a cuisine that loves to surprise and follow the latest trends.
In short…
If you are looking for a meal that warms your soul after a walk through the Pays d’Auge, Normandy and Château Glos are exactly what you need.
And I would be more than happy to share my personal favorites, like my go-to bakery or a great local wine and spirit shop…
What is it like to eat in the Normandy countryside, and specifically in the Pays d’Auge ?
- Meals are slow and relaxed: We take the time to savor every dish and talk. It’s a moment for a break and pure enjoyment.
- Ingredients are local and seasonal: we cook what the land offers as the months go by, prioritizing products from neighboring farms.
- Dining is part of daily life, not just an activity: It’s a way of life—an essential moment of sharing that sets the rhythm for each day.
My 1857 Maison de Maître was designed as a refuge to help you enjoy this Norman pace of life. Although we do not operate as a restaurant, the house is ideally located to allow you to experience these gourmet moments.
Just a few minutes from your room, you will find some wonderful tables that perfectly embody this spirit:
For a gentle budget (Friendly and simple)
- Le Bellevue (Lisieux): Great value for money. It offers simple, “home-style” cooking with a starter buffet that is often homemade. The welcome is very warm—ideal for a no-fuss lunch.
- Au Bistrot Gourmand (Lisieux): A small, very welcoming spot offering traditional cuisine with fresh, local products at very affordable prices.
For the love of the terroir (Authentic and typical setting)
- L’Ordonnance (Lisieux): This is a restaurant, a wine cellar, and a cheese shop all in one. They serve “market cuisine” that changes with the seasons. It’s the perfect place if you want to taste cheeses with character and products that highlight our region.
- La Ferme du Roy (Lisieux): Set in a decor that brings to mind traditional Norman farms, this restaurant offers generous French cuisine. It is highly appreciated for its authentic atmosphere.
- Auberge du Cheval Blanc (Crèvecœur-en-Auge): Located in a former 16th-century coaching inn with magnificent half-timbered walls. The atmosphere is cozy, and the menu focuses on traditional recipes from the Auge region.
For a special occasion (Gastronomy and refinement)
- Le Dauphin (Le Breuil-en-Auge): Just 10 minutes away, this typical inn offers refined gourmet cuisine. It’s a must-visit for lovers of fine dining who want to enjoy the atmosphere of old timber-framed buildings.
- Le Pavé d’Auge (Beuvron-en-Auge): Located in one of the “Most Beautiful Villages of France,” this gourmet restaurant is set in the old market halls. The chef works with local ingredients with great creativity. It is a truly memorable experience.
- Auberge de l’Abbaye (Beaumont-en-Auge): A very beautiful table in a charming village. The cuisine is both traditional and revisited—perfect for an elegant dinner.
After your meal, you’ll only have a short trip back to find the peace of our garden and, perhaps, end the evening with a small glass of Calvados under the stars.
Is there a market in Lisieux ?
The Saturday market in Lisieux is one of the most authentic and lively gatherings in the Pays d’Auge. All the local producers are there. It is a moment I love recommending to my guests so they can truly soak up the local atmosphere.
The city center is completely transformed. Colorful stalls fill the squares and streets, and you’ll run into everyone: regulars doing their shopping with wicker baskets, local producers proud of their goods, and curious visitors.
It’s paradise for filling your basket with “real” products:
- Cheeses from the Pays d’Auge: This is the place to follow your own advice and ask for a Livarot or a Pont-l’Évêque that is “fait à cœur” (perfectly ripened to the center). The cheesemongers often have hidden gems aged with passion.
- The Producers’ Corner: You’ll see small-scale producers who only sell what they make: their cider, apple juice, honey, or vegetables fresh from the soil.
- Poultry and Eggs: It’s very traditional; you can still sometimes find live animals (chickens, rabbits), which gives the market a very authentic “countryside” feel.
A local tip from me ….
To make the most of it, I suggest going between 10:00 AM and 11:00 AM. That’s when the market is at its peak.
And to live the experience to the fullest, do as the locals do: after your shopping, sit at a café terrace on Place de la République to enjoy a Kir Cassis, for example. It’s the ideal spot to watch the market bustle with a coffee in hand and a few croissants, just before heading back to Château Glos to taste your finds in the quiet of the garden.
What are the other markets to see around Lisieux?
The Pays d’Auge is overflowing with charming little markets that allow you to discover a new side of our region every day. If you have already explored the Lisieux market on Saturday, here are my other favorites nearby to brighten your stay:
Monday: Pont-l’Évêque This is a must-visit for cheese lovers. The market is held year-round on Place Foch. (Note: In July and August, there is often a special old-fashioned market here on Sunday mornings too!)
Wednesday: Orbec About 20 minutes from the house, the Orbec market fills the Rue Grande. It is a very authentic market set in a magnificent historical backdrop with its famous half-timbered houses. It’s the perfect spot for a morning stroll before having lunch on-site.
Sunday: Cambremer or Moyaux To end the week on a high note, you have two wonderful options:
- Cambremer: A small local producers’ market on the Place de l’Église. In the summer (July/August), it transforms into an old-fashioned market with traditional folk entertainment. It is truly the heart of the Cider Route!
- Moyaux: Very close to us (only 12 km away), this Sunday market is very lively and friendly—perfect for picking up a few fresh products before enjoying a quiet afternoon in the garden.
Saturday (if you want to see the sea): Honfleur If you feel like a breath of fresh air, the Honfleur market on Saturday morning is splendid. It is set up around the Sainte-Catherine church (the famous wooden church). You’ll find local farm products, of course, but also the latest catch from the sea: grey shrimp and fresh fish.
My local tip
If you prefer a quieter atmosphere, choose the weekday markets like Orbec or Blangy-le-Château (on Thursdays). They are often less crowded, making it much easier to chat with the local producers.
How to choose the perfect Camembert?
Choosing a Camembert at a Norman market is a sacred ritual. To avoid a “chalky” or over-ripe cheese, follow these four steps:
- Look for the “Camembert de Normandie” (AOP) label: This is the golden rule. Don’t confuse it with “Made in Normandy.” The red and yellow AOP stamp guarantees it is made with raw milk, ladle-molded, and from cows that grazed in Normandy.
- The Visual Exam (The “Robe”): Open the box (with the vendor’s permission!). The rind should be white and fluffy but dotted with small red or brown spots (called “flowers”). If it’s perfectly white all over, it’s probably too young.
- The Finger Test (The Touch): Gently press the center of the Camembert with your thumb:
- Firm (Chalky): If it’s very resistant, it’s “young” and the center will be white and dry. Buy this if you plan to eat it in 5-6 days.
- Supple (Perfectly Ripe): If it gives under pressure but remains elastic, it is “affiné à cœur” (ripe to the core) and ready for today!
- Soft (Runny): If your finger sinks in without resistance, it is very strong and pungent. For experts only!
- The Scent (The Nose): It should smell like warm milk, mushrooms, and damp earth. Warning: If it smells strongly of ammonia, put it back; it’s past its prime.
My advice: If you buy it at the Lisieux market to eat that evening at home, ask the cheesemonger for a cheese that is “fait à cœur.” They will know exactly which one to find in their reserve.
Vous êtes ici parce que c’est la page la plus Authentique sur la Normandie, et parce que la Page Principale vous permet de réserver Château Glos !