The Jimmy Buﬀet song kept dancing through my head for most of a week, while that unpronounceable volcano in Iceland fumed and sputtered, and it looked like Oldways’ latest trip – Normandy: Camembert and Calvados – might be canceled. But in the end, air traﬃc started up once again, and an extraordinary group of culinary aﬁcionados met up with Dun, Sara and me in Honﬂeur, France this week.
Let’s get right to the point. Honﬂeur is achingly quaint and beautiful, but we’re here for the food more than anything – to explore the traditional ingredients and tastes of Norman food, with the help of author Susan Herrmann Loomis (on left below), who has her own cooking school here in Normandy.
Salade Chevre Chaud – Salad with toasted goat cheese on crispy toasted chunks of baguette (Sara’s all-time favorite, this time with bacon added).
Curried Mussel Soup with Baby Shrimp – A wonderfully light cream broth infused with the taste of the sea and just a touch of curry, and swimming with tender shrimp and mussels, served to us at l’Auberge de la Source in nearby Barneville-la-Bertran.
Grilled sea bass (bar, in French) on a bed of leeks with mussels and cream sauce, at Le Bréard in Honﬂeur.