"My mother's poulet Vallée d'Auge was famous in three villages. Her secret? She'd add a spoonful of apple jelly at the end. 'It brings everything together,' she'd say. And patience—never rush the cream sauce."
Jean-Pierre, 58, Calvados Producer
"Each apple variety is like a musical note. You need high notes, low notes, and everything between to make harmony. My grandfather planted these trees knowing I'd be making Calvados from them. That's Norman thinking—always planning for the next generation."
Sylvie, 45, Restaurant Owner in Honfleur
"Tourists expect Norman food to be heavy, but it's about balance. Yes, we use cream, but there's always acidity from apples or cider. A good Norman meal should leave you satisfied, not stuffed. Well, maybe a little stuffed..."
François, 70, Camembert Maker
"Real Camembert is alive. Every wheel is different because the milk changes with the seasons. Spring Camembert tastes of flowers, autumn of hazelnuts. Industrial Camembert is dead—same taste every time. Where's the joy in that?"