Normandy cuisine specialties - Deauville / Pont-l'Évêque

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Calvados Père Magloire

Chaque année, de nombreux visiteurs du monde entier viennent visiter et découvrir avec émotion une maison riche en tradition située en plein coeur du Pays d'Auge. Sur présentation de votre ticket d'entrée un Trou normand vous sera offert au restaurant "Les Tonneaux du Père Magloire".
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Rallye touristique en 2cv

Initially the restaurant 'Les Tonneaux Father Magloire' in Pont l'Eveque, you can, in individual or group to discover the Pays d'Auge and the Côte Fleurie in an original and unique formula in Normandy: driving the legendary 2CV. Good humor and friendliness are at the rendezvous Formula groups of 11 to 70 people individually Formula for 1 to 4 people
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Distillerie Calvados Boulard

Discover the most beautiful distillery Calvados in Normandy. Nestled in the heart of the valley of the Touques Coquainvilliers near Lisieux, the distillery will enchant you with the beauty of its 8 pot stills.
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Pitel


Monchoix

Stoneware, porcelain, earthenware, textiles, wood, slate: Monchoix the company is over 1000 products referenced, constantly renewed. Adapted to its customers, it offers a personalization of the smallest to the largest series. The design and decoration articles are carried in Trégueux, Côtes d'Armor, and give birth to collections inspired by the sea, pebbles, children, regions of France and your own creations.
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Fromagerie Graindorge

Farmer, cheese maker and refiner, Eugene GRAINDORGE, founded the cheese dairy in 1910. At that time the cheese was made in farms and sold to the refiners. Like all his friends, he transforms the milk of his cows Livarot. "The Great Father" becomes himself master refiner in 1920 and settled in Livarot. In turn, he buys cheese and refines his farm in La Perelle.
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Maître Artisans La Chaiseronne

Based in Brécey in the south of the Channel in the heart of a green area, La Chaiseronne, a business butcher shop, was created in 1980 at the Chaise Baudouin. The Chaiseronne prepares the meat in the tradition of artisanal butchers. Very carefully in his studio, The Chaiseronne, repeated the same gesture that your neighborhood artisan: boning, trimming, removal of hard pieces, cutting and finishing of each piece.
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