The best local producers Calvados

The farm had been in the family for several generations, but when Myriam and Eric decided to take it over, they turned to raising... duck! The ducklings arrive at the farm at the age of one day and are raised mainly with cereals produced on the farm. Although pork and poultry are also available, duck, and in particular its precious foie gras, remains the star product. It is sold directly at the farm, which it is possible to visit, in several forms.

This is Ali Baba's cave of gourmet pleasure! There are ignorant who pass without even conceiving what they are missing and connoisseurs who are working extra hard to not miss a crumb of it. Lovers of sweets, biscuits, macaroons, soft and financiers, the traditional biscuit factory of Sannerville is a place of treasures where you absolutely need to enter and where you will not leave unscathed. A tuile (with almonds), once served, finishes delicately in your mouth! Macaroon salted butter caramel, soft chocolate, noisettin, crunchy, old-style biscuits, frosted Norman hole in the calvados, financier with fig, financier tatin, old-style shortbread, almonds and peanuts sweet, with chocolate... it is so good that it makes us melt. The sweet values having now a well-established fame, their sweet little sisters could quickly reach them. Guests will be surprised with, for example, the latest, the P'tit Gaulois which is served with foie gras or the P'tit Gaulois with algae that you like to take with seafood. Try, you will surely be one of the precursors before the biscuit becomes "trendy". To stir our gluttony, Nadine and Loïc Vautier open their workshop endearingly installed here in the heart of Normandy countryside since 1992. Their traditional and family know-how can create a sensation during your banquets and weddings. Opportunities for which the workshop is increasing its efforts to achieve, for example, a beautiful wedding cake, a metre high, composed of 500 macaroons among others! The visit is essential as tasting is available free of charge. If, as we think, you succumb to the temptation, cookies will keep the freshness and flavour, carefully packaged in their beautiful presentation box. Futé affair: although you are a goldsmith, small imperfections can always slip into completion. So, jump on the "displaced" with identical taste but available at discounted rates.

Three breeders are installed here, specializing in the cattle breeding of Salers or crosscrossing Salers/Charolaises. The opportunity to make the full of very good beef (taste the calf of milk!), nourished by grass for almost four years. The meat is packed vacuum. You may have the chance to take part in an open day, if you go through it at the right time (in June for a visit or in October for the collection of apples). You can't miss the entrance, it's crashed. In the spring you will hear the bells. In case of absence, it's because all this little world is gone in competition!

Without pun intended, Jacques passed out as a child and the barrel was his cradle. Luckily, you will find, in a few restaurants and creperies nearby (at the Galerie restaurant in Le Mesnil-sur-Blangy, among others), the beautiful production of the Ferme des Parquets. Located a stone's throw from Honfleur, it is one that does not often cross its borders simply because it remains, for love, anchored in its terroir. This producer, you have to go and find him very far at the end of the road. Come on! Come on! Let's go! Let's go! More than 70 varieties of apples from the soil and local varieties are pampered and pampered here, to guarantee production and give each cuvée its character. What a joy to open your eyes wide to this family and traditional farm that Jacques and his wife, Gisèle, are working to pamper. Phew! Phew! The virus seems to be passionately transmitted to Arnaud and Julien, the sons, the guarantors of this beautiful heritage. We like this house and the tasting building perfectly built in cob by the master of the place, where the impression of a former one has a taste of reality. Everything looks great on us. Cider, calvados, perry, perry, cider vinegar, fruit with calvados (not only apple... mirabelle plum, cherry, raspberry have found a happy marriage there). Do we not say that it is in the depths of the land that we find the best recipe? Cider jelly to accompany the livarot (advice from a great Parisian starred man). Didn't you know that? Get out of here! You will learn more!

Chic! The Bisson family perpetuates its delicious savoir-faire. After twelve years of flourishing bakery-pastry business in Dives-sur-Mer, a cookie factory has opened in Bénouville. La Fournée des Délices is a family affair: Philippe, a keen pastry chef and medallist in several regional competitions, makes a variety of cookies according to old-fashioned recipes, including his famous Sablénouville. Françoise, his wife, runs the store. And Kévin, their son, is in charge of marketing this new gourmet adventure.

The Falaise pig doesn't have the same reputation as the Bayeux pig, but maybe it will, because it is with passion and authenticity that Delphine and Vincent raise their little protégés. It's simple: you can find their know-how in their products (black pudding, head pâté, smoked sausage, terrine with Vire andouille, ham, chorizo tchoutchouka...). Their sausages are sold either directly at the farm, or on their website and in a few specialist shops. But the most interesting thing is to visit the farm!

La Ferme des Sources is a livestock farm located in Glos, in the Calvados region. Founded by Julien, it specializes in raising Limousin breed suckling cattle, in compliance with animal welfare and organic farming rules. Aude-Sophie has joined the team to handle communications and help Julien with the animals. The farm offers a wide range of products, including meat parcels from 6 to 12 kg, retail meat, firewood and wood chips. In addition, the farm also offers boarding for horses, with rotating pasture and stabilized areas. Ferme des Sources is expanding rapidly, and plans to open a laying hen and broiler workshop for direct sale in the near future.

La Spiruline des Vikings is an aquaculture farm located in Longues-sur-Mer, in the Calvados region of Normandy. It offers locally-grown French spirulina. Spirulina is a superfood rich in proteins, vitamins and minerals, with antioxidant and anti-inflammatory properties. Spiruline des Vikings highlights the benefits of local production, such as reducing carbon footprints, creating jobs and promoting sustainable agriculture.

Local products at an intermediate zero price: it's at the Ferme du Bel Air that it happens! Every Friday and Saturday, come and stock up on seasonal fruits and vegetables directly from the farm. On the day of our visit, a wide choice of potatoes, onions, shallots, apples, cider, chicken, cream, cheese... was on hand. Also, notice to the amateurs, you can find oysters from the Maison Vivier or beef retail, 100% local, from animals raised in the open air and with hay from our region, from the Ferme de Castillon. Let's go for it!

Au Frisson Normand is an artisanal confectionery located in Saint-Pierre-en-Auge, in the Pays d'Auge region of Normandy. Founded in 1989 by Eric Ribot, this family-run business specializes in processing fresh milk from cows fed exclusively on grass from their pastures. High-quality products include custard-style milk ice creams and milk jams in 12 natural flavors. Highlights include apple cider sorbet, Sicilian pistachio spread and cider jelly. Au Frisson Normand also offers milk jams with Baratte salted butter, dark chocolate and Bourbon vanilla, as well as Calvados caramels.