The farm's produits cidricoles include: Cidre (something like oft-dry champagne), Pommeau (an aperitif), and, of course, Calvados (in barrels 4-10 years). The latter -- think sublimely tasty brandy -- is what the region is famous for, along with Camembert cheese. We happily tasted them all.
|God Bless America/France|
Vive la Normandie!
NOTE: Returning to a rainy Paris and to the hotel at nearly 10 pm presented a dinner challenge -- alas, no time to take off for places on my list. Scouting nearby, I settled on a small, bustling pasta restaurant named Giallo Oro at #34 Rue Duret. The Ravioli ai Carciofi (artichokes) were amazing -- OPA!
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