Stranded!..

 

Well, I’ve stuck you in Normandy.  Time has gone by and we’re leaving tomorrow morning for the last of our international trips for 2013.  We’ll be going to England to trace the roots of the Calvert's, who founded the colony in Maryland.  While the first two (France) trips were food centric, this one will be mostly devoted to history.  Of course I have done some research, and have found places that serve respectable food, so hopefully reports will emanate from the UK.

I resisted the temptation to do a whirlwind wrap up of Normandy because there are still wonderful stories to tell.  For instance there was the day we started out with a trip to a small fish market in the town of Grandchamp – Maisy

home of many working boats which bring in all sorts of the sea's bounty:

 

 

and our old friends

 

 

Freshly caught, eyes still shiny and bright, a wonderful variety from the sea..  real food...

After that we visited the famous Bayeux tapestry, (watch this if you have time) a stunning relic of the 11^th century chronicling the Norman invasion and conquest of England.  It is amazing..

Then off again to visit an orchard that produces another famous (non-cheese) product of Normandy: Cidre, Pommeau, and Calvados!  All made from the noble apple

We were given a tour by the owner of the property, a classic French gentleman who explained the processes to us

We then adjourned to the farmhouse and were treated to a wonderful al fresco luncheon

of local meats and Charcouterie.. how beautiful is this? 

Finished with the product of the orchard

We then blearily boarded the bus again and went to the small town of Le Cambes and visited their local bakery.  This wasn’t a touristy place, but a real working boulangerie for a small town.  We spent about two hours where the owner/baker told us about all phases of baking, from the flower to completed product.

Mixing

 

Forming

Baking

And Voila!!

 

Isn't this gorgeous?

 

 

It was warm, even hot in the kitchen, and he does this every day, generating some 700 (!!) baguettes for the population of 600 some odd souls.  You have to love your work to do this.  Passion, yes, but long hard work everyday.. this isn’t Iron Chef crap it’s real honest to God food work.  Where it’s done..

Then it was back to the Manoir for a cooking demo by Chef Loic

 

 

following which we were ready for dinner and were

DFD