After exploring the products found atRouen’s markets, let’s turn our attention toNormandy’s beverages. The most iconic is undoubtedly cider, even though we share this tradition with our neighbors in Brittany. To complement the regional cuisine, there’s also poiré, pommeau, and, of course,Calvados.
Among its various appellations,Calvados Domfrontaisdeserves special attention. Produced in southern Normandy, on the borders of Brittany and Maine, it contains at least 30% pears used for poiré. Apples and pears are first turned into cider and poiré before being distilled.
Maison Lemortonis one of the leading names in the Domfront region. This family-run operation uses about 70% pears and produces vintage Calvados that are highly sought after today. Its tall, standard pear trees create an almost majestic landscape. I’m fortunate enough to have a few old vintages in my collection that have become quite rare.
We should also mentionMaison Christian Drouin, which has been carrying on the tradition of Calvados from the Pays d’Auge for three generations.
Located across from the cathedral, the Hôtel Cardinal is an ideal starting point for exploring the culinary delights of Rouen. Historic restaurants, markets, and specialty food shops are all within walking distance as you wander through the streets of the historic center. We’d be happy to share our favorite spots with you to extend this culinary stroll.
