NORMAN CUISINE MAKES A COMEBACK

An exceptional tradition rises from the ashes

Synopsis

Long dismissed as bourgeois, with signature dishes such as sole à la normande or duck in blood sauce, Normandy cuisine fell out of favor at the turn of the century.

Today, it is experiencing a revival thanks to young chefs who draw inspiration from tradition, break free from it, and invent a style of rural bistronomy rooted in their region.

They are also fighting food waste to sustain the local economy and protect the environment in Normandy.