Jenny and I recently went on a trip to Normandy, in the north of France. Like most of our holidays, one of the main things we love to explore is the local cuisine. Despite being so close to home, there was still a huge amount to try which was previous undiscovered. In this first episode we cover the French attitude to bread with their wonderful boulangeries / pâtisseries, the difference between galettes and crepes, and of course some unusual meatage – French black pudding, tripe, andouille and several varieties of French sausage. Stay tuned for part 2!
