As we approach the 68th anniversary of the Landings, a stay in the touristic area of Bayeux-Bessi ...[+]
Bessin is a true gourmet destination. Apples, dairy and seafood are its greatest assets. On the menu: Label Rouge scallops, oysters from Baie des Veys, Bayeux Porc, Isigny cream and butter, washed down with local cider or aged Calvados.
Every morning, the harbours of Courseulles, Port-en-Bessin and Grandcamp-Maisy host a fish market, where one can stock up with fresh seafood. On the market stalls along the coast, scallop has a place of honour, when the fishing season starts in Autumn. Just off the coast of Bessin is the protected fishing zone of "Baie de Seine", where the Label Rouge scallop grows. Renowned for its large coral and particularly plump flesh, it is the first wild sea product to obtain this quality label. Each year, as scallop returns to the quays of Bessin, it is celebrated in November in Port-en-Bessin, during the festival "Le Goût du Large" and in December, in Grandcamp-Maisy, during the festival "La Coquille Saint-Jacques en fête". The other emblematic shellfish in the region is the oyster, farmed in the "Baie des Veys" area or around Asnelles. The delicate flesh of oysters is ideal for culinary preparations, such as warm oysters with Camembert.
The Dairy Products of Isigny
The Isigny area was, for a long time, the leading region for dairy products in France. It acquired its worldwide reputation in the 16th Century. A specific geographic location -between sea and marshland- together with the quality of the products contributed, in 1986, to the attribution of the AOC label for Isigny cream and butter. Here, butter is the colour of buttercups, cream is thick and proudly contains 40% fat. In local gastronomy, these are two indispensable ingredients to master chefs. Halfway between tradition and innovation, Isigny Sainte-Mère Dairy has created a novel new range, which combines dairy products to prestigious gourmet ingredients such as truffles, ceps, morels, olives and pink peppercorns.
A long tradition of cider-making
The flavours of Bessin can also be found in a glass, with wide range of apple-based beverages: Apple juice, cider, Calvados and Pommeau. Orchards in Bessin benefit from a long tradition of cider making. Some cider farms have even started to develop organic products and offer novel tasting products. Visits to cider farms and sampling of products are offered all across the region.
A sweet smell fills the air in the streets of Asnelles… it must be Antoine Cormier, baking a batch of his delicious biscuits.
Created in 1904, the recipe was passed on to him but remains his secret. In his workshop, Antoine is always pleased to welcome little helpers to participate in the making of the biscuits. Another treat, sure to bring back childhood memories is Isigny Caramel : its incomparable flavour is due to the use of cream and butter… from Isigny, of course !
Useful links
Visit fishing port of Port-en-Bessin
Visit oysters parks
Coopérative Isigny-Sainte-Mère
Visit cider farms
