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Calvados boasts a wide variety of local specialities and some of France’s finest chefs ! |
 Nationwide recognition
 - 72 restaurants in Calvados featured in the 2006 Bottin Gourmand good food guide
- 5 restaurants awarded the “Restaurateurs de France” quality label
- 13 members of the exclusive “Toques Normandes” chefs’ association
- 100 restaurants awarded the “Normandie Qualité Tourisme” quality label |
A taste of the best
- Dairy produce with the A.O.C. protected designation of origin
Cheeses (camembert, pont-l'evêque, livarot), Isigny butter and cream
- Meat
Auge Valley chicken, the world-famous tripe à la mode de Caen (tripe braised in cider), and andouille (chitterling sausage) from Vire
- Seafood
 Lower Normandy is France’s third leading producer of fish and shellfish and the foremost region in terms of the sheer variety of its products.These include scallops (Label Rouge quality label) and oysters from Isigny and Veys Bay.
- Desserts and confectionery
Teurgoule rice pudding, sablé biscuits from Asnelles, apple tart, Isigny toffee
- Beverages
Calvados (A.O.C. protected designation of origin), cider, perry and pommeau (calvados and apple juice liqueur)
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Festivals and markets
- Festival of A.O.C. products at Cambremer and international festival of A.O.C. products
- Markets in countless towns and villages
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 Contact us :
Calvados Stratégie
Espace Gardin,
40 avenue de l'hippodrome
14000 Caen
Tel : 00 33 (0)2 31 15 62 70
Fax : 00 33 (0)2 31 15 62 75
Email : Click here |
| Guided tours : |
This way, please! Countless enterprises now open they doors to the public, organizing guided tours and tasting sessions so that visitors can learn about the traditional skills involved in, say, livestock farming, or the secrets behind the production of cider and calvados, cheeses, cured meats and seafood.
> To find out more
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