Meat and cold cuts
La Manche is a land of breeding: from north to south, you will see countless farms. Poultry is plentiful, and among the most famous recipes, that of poulet cocotte with onions and cider, is the most famous. This one is representative of the meat dishes you will find here, often basted with cider or accompanied by cream or apples. Red meat is also honored: beef from the Normandy breed is common. If its accompaniment and its cooking can vary, they are often accompanied by a glass of wine - even if the Channel does not produce any. You will also see roasters on the roadside at weekends. Hams - especially in the west of the department, in Lessay - are also offered in many forms, especially smoked. In the south of the department, salt-meadow lambs are very famous: they feed on naturally iodized grasses in the Mont-Saint-Michel bay, giving their meat a unique taste. Almost all the restaurants in the area offer it and the cooking can go from simple grilling to more elaborate preparations.
The fish
With more than 300 kilometers of coastline and fish-filled waters, the local gastronomy is obviously very much focused on seafood. Sea bass, haddock, brill or mackerel abound here, and there are hundreds of ways to prepare them. Among some examples, salmon cutlets or sea bream with cider, mackerel à la blainvillaise (with fresh cream and currants) are all possibilities. In Cherbourg, the currents of the large harbor allow the breeding of salmon: the flavor of this one, proposed without additive, is unequalled. This production is highly prized, and it is sometimes difficult to find it. It is impossible to ignore seafood: scallops, mussels and shellfish are present in large numbers (fishing on foot is almost a departmental sport), and the local gastronomy knows how to prepare them marvelously: in addition to fried mussels (of which there are many recipes), snacked scallops or oysters can be eaten with a simple lemon drizzle, and lobsters can be served in bisques, salads or eaten plain, with a simple mayonnaise. You can find a lot of them on the side of the Chausey islands, in front of the cape of Flamanville or off the Val-de-Saire. The gastronomic summary of the above-mentioned products is of course the traditional seafood platter: not a single port in the Channel has restaurants offering it.
Dairy products
Creams, butters, cheeses: here is the winning triple in La Manche. These products of excellence, offered here in quantity and quality, are unmissable. In the department, we don't cook with oil, we cook with butter! Of course, we repeat, this contributes to the reputation of the cooking: to hell with diets during your stay here! The butter is soft most of the time, and we leave the semi-salted version to the Breton neighbors. Many start a meal here with a piece of bread generously covered with butter: a tradition for some, an obligation for others. Fresh cream and, beyond that, its dairy derivatives such as fromage frais and yoghurts, are not left out. Finally, cheese: of course, Camembert is the local star in this area, but let's be fair. It is made here, but its region of origin is that of the eponymous town, in the neighboring department. However, the small Sainte-Mère, the Trappe de Bricquebec, the Coutances or the Mont-Saint-Michel creamy are the pride of the area. In La Manche, cheese is a dish in its own right, and a real meal always includes a cheese platter, between the main course and the dessert.
Fruits and vegetables
The apple, of course, is a must: we put it everywhere. You will find it with meats in sauce, as a support to enhance the light taste of certain fish, in jam at the time of cheese and, of course, in pies and cakes. Among the many existing varieties, those grown in the Manche region are mainly known as "cider": they are used to prepare this drink, are ideal for cakes, a little less for "plain" tasting, their taste being a little acidic. Pears, to a lesser extent, are also produced in large numbers. In addition to their pastry vocation, they are used to make perry: a local, light and original alcohol. La Manche also produces delicious sand carrots, grown in the Créances region, and cauliflower - cooked with cream, of course.
Rich desserts
You can imagine: desserts are generous in the Manche! Among the most famous, the Teurgoule. It is sold in many grocery stores - sometimes even in some supermarkets - but nothing beats the one that a connoisseur will cook for you. The recipe is simple: the base is a creamy, melting rice pudding, which must be cooked extremely slowly. A crust forms on top, and the whole thing, to which cinnamon has been added, is unequalled. Attention: the selection of products is very important here, the cream must be rich, too bad for the line! Apple or cream cakes, egg creams: here, we optimize the local productions, and the whole remains very roborative. Finally, note that your journey in the Manche region will probably lead you to come across many cookie factories, made of local products of course!
Alcohol
In Manche, no wine, but cider! A must in Normandy, this regional drink is produced all over the territory. In the Cotentin region, some producers have been granted a controlled appellation. For years, cider and calva were the alpha and omega of local production. For several years, however, attempts have been made to promote other beverages, often apple-based, such as pommeau. In the south-east of the department, in the vicinity of Barenton, it is the Poiré that is at the top of the list: this pear-based drink, as its name indicates, is duly protected by a dedicated appellation of origin. Last evolution: the appearance of many brewers. In the department, they are numerous, often young, and offer beers of great quality.
