Editing Normandy (section)

===Gastronomy===
[[File:Vachesnormandes.jpg|thumb|[[Normande Cattle|Normande cow]]]]
Parts of Normandy consist of rolling countryside typified by pasture for dairy cattle and apple orchards. A wide range of dairy products are produced and exported. Norman cheeses include [[Camembert (cheese)|Camembert]], [[Livarot cheese|Livarot]], [[Pont-l'Évêque cheese|Pont l'Évêque]], [[Brillat-Savarin cheese|Brillat-Savarin]], [[Neufchâtel (cheese)|Neufchâtel]], [[Petit suisse (cheese)|Petit Suisse]] and [[Boursin (cheese)|Boursin]].<ref>{{cite web |url=http://www.fromages.org/fdn/fdn_histoire_en.html |title=Norman cheeses: History |publisher=fromages.org |access-date=10 September 2007 |archive-date=30 March 2022 |archive-url=https://web.archive.org/web/20220330012940/http://www.fromages.org/fdn/fdn_histoire_en.html |url-status=live }}</ref> Normandy butter and Normandy cream are lavishly used in gastronomic specialties. [[Jersey]] and [[Guernsey cattle]] are famous cattle breeds worldwide, especially to North America.
[[File:Reflets de France Cidre.jpg|thumb|upright|[[Cider]] from Normandy]]
Turbot and oysters from the Cotentin Peninsula are major delicacies throughout France. Normandy is the chief [[oyster]]-cultivating, scallop-exporting, and mussel-raising region in France.

Normandy is a major [[cider]]-producing region (very little wine is produced). [[Perry]] is also produced, but in less significant quantities. Apple brandy, of which the most famous variety is [[calvados (spirit)|calvados]], is also popular. The mealtime ''trou normand'', or "Norman hole", is a pause between meal courses in which diners partake of a glassful of calvados in order to improve the appetite and make room for the next course, and this is still observed in many homes and restaurants. ''[[Pommeau]]'' is an ''[[apéritif]]'' produced by blending unfermented cider and apple brandy. Another aperitif is the ''[[Kir (cocktail)|kir]] normand'', a measure of [[crème de cassis]] topped up with cider. ''[[Bénédictine]]'' is produced in [[Fécamp]].

Other regional specialities include ''[[tripes à la mode de Caen]]'', ''[[andouille]]s'' and ''andouillettes'', {{Lang|fr|[[salade cauchoise]]|italic=no}}, salt meadow (''pré salé'') lamb, seafood (mussels, [[scallop]]s, lobsters, mackerel...), and ''[[teurgoule]]'' (spiced rice pudding).

Normandy dishes include duckling ''à la rouennaise'', sautéed chicken ''yvetois'', and goose ''en daube''. Rabbit is cooked with [[morel]]s, or ''à la havraise'' (stuffed with truffled pigs' trotters). Other dishes are sheep's trotters ''à la rouennaise'', casseroled veal, larded calf's liver braised with carrots, and veal (or turkey) in cream and mushrooms.

Normandy is also noted for its pastries. Normandy turns out ''douillons'' (pears baked in pastry), ''craquelins'', ''roulettes'' in Rouen, ''fouaces'' in Caen, ''fallues'' in [[Lisieux]], ''sablés'' in Lisieux. It is the birthplace of [[brioche]]s (especially those from [[Évreux]] and [[Gisors]]). Confectionery of the region includes Rouen apple sugar, Isigny caramels, [[Bayeux]] mint chews, Falaise berlingots, [[Le Havre]] marzipans, [[Argentan]] ''croquettes'', and Rouen [[macaroons]].

Normandy is the native land of [[Taillevent]], cook of the kings of France [[Charles V of France|Charles V]] and [[Charles VI of France|Charles VI]]. He wrote the earliest French cookery book named ''Le Viandier''. ''[[Confiture de lait]]'' was also made in Normandy around the 14th century.