La pomme verte • The green apple
Normandy is a major cider-producing region (very little wine is produced). Perry is also produced, but in less significant quantities. Apple brandy, of which the most famous variety is calvados, is also popular.
The mealtime trou normand, or "Norman hole", is a pause between meal courses in which diners partake of a glassful of calvados in order to improve the appetite and make room for the next course, and this is still observed in many homes and restaurants. Pommeau is an apéritif produced by blending unfermented cider and apple brandy. Another aperitif is the kir normand, a measure of crème de cassis topped up with cider. Bénédictine is produced in Fécamp.
Apples are also widely used in cooking: for example, moules à la normande are mussels cooked with apples and cream, bourdelots are apples baked in pastry, partridges are flamed with reinette apples, and localities all over the province have their own variation of apple tart. A classic pastry dish from the region is Norman Tart a pastry-based variant of the apple tart.
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