Campsite in Normandy
There are places to visit around an hour from the campsite before you get a good night’s sleep at the Le Chevaliers de Malte campsite.
Long fine sand beaches, brightly coloured beach huts, cliffs and fishing ports.
And what a show the waves put on as they lash our coasts during high tide. When the storm eases, hundreds of shellfish gatherers lift pebbles one by one under the watchful eye of the more experienced fishermen checking that each pebble is put back in place. As the budding fishermen hunt for lobster and crab, they watch each other, challenge each other, boast about their feats and share their loot. Children and adults stand with their feet in the water with their nets in hand and wait for grey shrimp to land in their nets.
Don’t miss a walk to Mont Saint Michel Bay with a guide who will take you across rivers and over quicksand as they share the secrets of the bay and Mont. www.decouvertebaie.com
Let’s not forget the D-Day beaches and their blockhouses whose museums bring France’s history to life.
The following are also an hour from the campsite:
Caen châteaux (one of the biggest medieval enclosures in Europe)
William the Conqueror’s château in Falaise
Balleroy château in Balleroy.
When it comes to food & drink, Normandy is every bit as good as its neighbours:
Normandy cider, delicious crème fraiche and butter. Andouille de Vire sausage, Caen-style tripe, Calvados, Teurgoule, cheese (Camembert, Livarot, Pont-l’évêque, Boursin), the famous Normandy escalope, Normandy pommeau, seafood and so much more.
Teurgoule (rice pudding)
- 1 litre full fat milk
- 100g sugar
- 100g rice
- A little vanilla sugar or cinnamon
- Pour the rice, sugar and vanilla (or cinnamon) into a shallow dish and stir (by hand if you want). Pour the milk on top and pop it in the oven for 3 hours at around 140° (in grandma’s oven). When it’s finished, some people like to eat the black crust and others like to remove it and pour sugar onto the rice, put granny’s old iron that’s been heated on the gas (yup, you need gas) and hey presto, you caramelise the sugar without getting burned. Serve Teurgoule with some nice brioche and you’re ready for the day!
Normandy apple tart
- Puff or shortcrust crusty (we’re not difficult)
- 2-3 apples (not 23, that would make apple paste)
- 150g sugar (I use less, I think it’s too sweet)
- 100g crème fraiche (yep, it’s Normandy all the way)
- 3 eggs (from a hen)
- Sliced almonds
- It’s easy: peel and slice the apples and put them on the pastry. Pour on the sugar/crème fraiche/egg mixture and top with almonds then pop it in the oven. You can tell when it’s cooked (it depends on your oven.) Serve the tart warm with a scoop of vanilla ice cream and whipped cream. Yum. If it’s good, you’ll feel like you’re in Normandy!
- Usually it’s veal but I prefer turkey escalope (from Normandy).
- 6 escalopes (serves 6) or 2 escalopes (serves 2) or ...
- Mushrooms (it depends how many escalopes and people you’re serving)
- Calvados (a splash)
- Crème fraiche (don’t be shy)
- 1 onion
- 1 tsp of mustard
- A little butter (of course)
- Slowly cook the escalope in a little butter with the onion slices and mushrooms. When it’s cooked, pour calvados over it (be careful not to burn your hair or else it makes the sauce taste bad). Flambé it then add the cream and mustard and heat for 5 minutes. Season with salt and pepper.
Serve with homemade chips or mash potato (with a good spoonful of butter). Mouth-watering.
- Apples (or pears but baked apples are better with apples).
- A little jam or blackberry jelly.
- A little butter (of course).
- Core the apples and put a little butter in the hole.
- Bake slowly in the oven. Add jam (or jelly) before serving and leave to warm for 10 mins.
- Serve with game and mash potato (don’t forget to add crème fraiche to make it creamy).
- Serve with game and a glass of cider.