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Another cheese with a long history, it tastes a great deal better than it smells.

This hearty fish stew was originally concocted in Dieppe as a way of using up the many different types of fish, as well as shrimps and mussels, that were readily available. Like teurgoule , it is lightly flavoured with spices.

Dating back to the 10th century, this creamy cheese comes as a heart, or in one of five other shapes.

Annette Poulard (1861–1931) was the patronne of a hotel on Mont-St-Michel (see La Mère Poulard, Mont-St-Michel). The exact recipe for her famously perfect omelettes, available at any time of the day to hungry visitors who had crossed the bay on foot or by horse and cart, is not known. We do know, however, that she never let the butter brown, beat the eggs vigorously in a copper bowl, possibly separating the yolks and whites first, and stirred continuously as she cooked them in her long-handled pan.

Square, spicy cheese from the northern Pays d’Auge – a forerunner of Pont l’Evêque.

Originally called Angelot, this square, washed rind cheese, matured in wooden boxes, dates back to the Middle Ages.

The key Norman ingredients, cider and cream, are combined to make this delicious chicken dish from the Pays d’Auge. Chicken pieces and mushrooms are sautéed in butter, then braised in a sauce of cider, Calvados and cream. Other classic Norman dishes served in a sauce of cider and cream are côtes de veau (veal cutlets) and filet de porc (pork fillet).

With 125 m (410 ft) of tunnels, strange rocks, beautiful minerals and even an underground rainbow, this former slate mine is a good choice for a rainy day.

The strongest draw in the regional capital, which was unsympathetically rebuilt after wartime destruction, is the important Haras (national stud), where you can inspect 100 stallions of different breeds.

The 12th-century castle houses the Musée Barbey d’Aurevilly, dedicated to the 19th-century novelist who was born in the town (see Jules Barbey d’Aurevilly).