Last autumn I travelled through Normandy with a group of Irish journalists to explore the region’s culinary highlights. We’d booked in for a cooking workshop at Wilde Kitchen, a cooking school run by Irish lass Sinéad, at la Blonderie, her home in the village of Benoistville.
When Stéphanie won a week’s holiday to a self-catering cottage in the Manche region of Normandy in 2004, she didn’t much like the countryside and the only exercise she got was during her commute through the Paris Metro. Today, her life as a shepherdess of the famous salt-marsh lambs in the bay of the Mont-Saint-Michel is a far cry from her former life as a graphic designer in Paris.
Did you know that the best way to eat an oyster is to chew it? This was one of the culinary tips I learnt when I paid a visit to Normandy’s major oyster production region, the town of Saint-Vaast-la-Hougue at the tip of the Cotentin Peninsula.
Over in Blighty, Mary Berry and the Great British Bakeoff have sent us all a little cake crazy. Across the Channel in France, sensational patisserie has never been out of fashion. I often witness overwhelmed tourists drooling at the sight and scent of a French patisserie window. I know, I’ve been one of them.