Regions of France

reat events have been witnessed over the last thousand years in Normandy and the sea has invariably played its role first as the staging point in 1066 of the Norman invasion of England and in reverse as the arrival point for the massed forces of the Allies in 1944. This rich and often brutal past is brought vividly to life by the spectacular and iconic island monastery of Mont St-Michel; the incomparable Bayeux Tapestry, world-famous for its depiction of the Norman conquests; and the transfixing cemeteries and memorials along the D-Day beaches, places of solemn pilgrimage. On a somewhat more peaceful note, the region of Normandy delivers a thoroughly wholesome and varied landscape with long rolling beaches, soaring cliffs, quaint ports and traditional seaside towns behind which stretches a verdant countryside of fruit orchards and pastureland interspersed by woodlands (Bocages) and even an upland area described as the“Suisse Normandie”. Such is the natural appeal that the area has long been the inspiration for artists, especially the impressionists, who were so fixated by the area and the pastoral appeal that artists like Sisley and Monet regularly decamped from Paris in favour of the varying light (and perhaps a bit of the seaside delights) of the coast in places like Honfleur, Deauville, Fecamp and the cliffs at Etretat. Of course any overview of Normandy would be incomplete without a mention of its rich culninary delicacies. It is particularly renowned for its dairy produce. Every restaurant will proudly display a bewildering selection of the region’s famous soft cheeses. All the cheeses with AOC certification here are named after their village of origin; connoisseurs can visit each village on an indulgent tour along the cheese route. Normandy G Normandy is France’s apple region. There are 800 varieties of apples grown there, and apple orchards have existed since at least the 8th century. There are no vineyards and the grape plays second fiddle to the apple. Calvados can only be made in Normandy, and uses the same process as cognac. Its alcohol content is much higher than cidre, and is aged in oak casks for a minimum of 1 year. It is a digestif, served after a meal. At times it is served in the middle of a multi-course meal to clean the palate, preparing it for the rest. This is known as a “trou Normand”, a Normandy hole. The spirit of the Apple 46