Normandy remains the most important French region producing quality (hard) ciders which are abundantly used in meat, seafood and pastry recipes.
This region is also well known for its high quality crème fraiche, one of the fundamental ingredients in the French cuisine.
The regional recipes from Normandy are very popular throughout the rest of France.
Ingredients braised pork: 4 persons
1 kg pork loin, 1 bottle hard cider, 3 shallots or 1 onion, 4 garlic cloves, 1 tbsp Dijon mustard, 250 gr soft dried apricots, a few sprigs of thyme, 3 bay leaves, 2 cloves, 40 gr butter, 1 tbsp wheat flour, salt and pepper, chopped parsley
Gratin Dauphinois:
2 ½ kg potatoes, 3 cups of milk, 3 cups crème fraiche, 1 garlic clove, 50 gr butter, A pinch of nutmeg, Salt and pepper
Gratin Dauphinois was officially mentioned for the first time, July 12, 1788, at a dinner offered to the town officers of the city of Gap by Jules Charles Henri de Clermont-Tonnerre, Duke of Clermont-Tonnerre, then lieutenant general of Dauphiné
USEFUL LINKS:
How to make original Dijon mustard:
The gourmet Gambit cooking blog;
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Photography: Wessel Woortman
Video montage: Wessel Woortman
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