Haute Normandie is one of the 26 regions of France. This region was created in 1956, when Normandy was divided into two divisions namely Basse – Normandie and Haute – Normandie.
|
|
THE BATTLE OF NORMANDY
After the German invasion in 1940, Normandy had an important role to play. On June 6, 1944, the coast was the setting for D-Day.
GASTRONOMY OF HAUTE – NORMANDIE
From the harbors of Normandy, there’s a huge supply of fresh and prepared fish and shellfish. A popular dish is the marmite dieppoise that is made up of fresh scallops, mussels and fish shine. Other catch from the sea includes Oysters, clams, lobsters and shrimp. Turbot, hake, skate and sole are also available at the Normandy coast.
Cidre is a popular beverage. It’s a fermented apple juice that has been made since the Middle Ages. Another beverage of Normandy is poire, a fermented pear juice. Calvados or Calva and Bénédictine are other beverages of the region.
| Regions in France |
