Meat Eaters' Paradise - France

Normandy's main courses are often meat-based.

Poultry is common on regional menus, including the tasty Carard a' la Rouennaise using local

duck from the Deine Valley but other types of meat such as veal or pork feature too, frequently 

cooked in cream or cider.

Another local treat is "Pre' Sale' lamb", often served in the southern part of the Manche and 

given this name because the sheep are reared on the salt marshes surrounding Mont St Michel.

Further inland you are likely to come across more traditional dishes chitterling from Vire,

andouille in French, or black pudding in the Perche area.   Tripe is another Norman speciality,

traditionally from Caen.