European Stars and Stripes (Newspaper) - May 21, 1994, Darmstadt, Hesse                                By the stars and stripes ining in Normandy is an experience not to be missed for the Region s Lush Meadows abundant Orchards and Fertile seacoast Combine to make the Norman table one of the richest and most renowned. Normandy s pasture nurture cattle that produce the spec butter and Cream which serve As the for the Fine cheeses of Camembert i l Vique and Liva rot. The same cattle provide flavorful beef while so in the sea sprayed Meadows awol coast Between Cherbourg and  produce distinctive Salt Flavoured Mutton. Hatcheries in Eastern Normandy raise the legendary Rouen duckling a fowl rivalled Only by the poultry of Central Norma pay. And Apple Orchards in the Viseux and Falaise areas offer Light Norman cider the basis for the Region s famed drink Calvados used in cooking or As a Brandy. The province s coastal Waters have an abundance of sole Brill and turbot. The sea is thick with Beds of oysters mussels cockles and clams. Small lobsters Many varieties of shrimp and scallops Are plentiful. Poultry and tripe play prominent roles in two of Normandy s most famous dishes. For one Poulet Valine d auge Chicken is roasted in butter flamed in Brandy and then stewed in cider and Cream. The dish is served in the Cream garnished with mushrooms and Small pieces of Apple and. Often topped with a confectionery  a Douille a smoked sausage filled with tripe and chitterling is served cold As an hours d oeuvre and ranks among the most famous of Norman dishes. The casserole dish tripe 4 a Mode de Caen is also distinctive Norman fare. Duck can be found served a  ways but is found most often As amp la Rouen Naise thin slices of very rare breast meat. The legs Are grilled and served As a Garnish. A amps Ken George dining out in Normandy is an experience from the table settings to the food. Food of Normandy since Rouen ducks Are smothered and not slaughtered the meat retains More blood stays juicier through cooking and has a distinctive flavor. From the sea come dishes like mussels steamed in White wine or broiled in butter raw or broiled oysters served with any number of sauces seafood ome lets and crepes steamed lobsters or Demoiselles and baked and stuffed Shad. Filet of sole prepared sauce Normandy cooked in White wine and Cream and. Served with a sauce made from mussels mushrooms and shrimps a is also Well known. Heading thalis of traditional Norman desserts is a cinnamon Rice pudding cooked in a Baker s oven for As Long As 12creme hours and served with a Rich egg brioche. Prominent in All of the Region s cooking is Calvados the smooth and nutty tasting Norman Apple spirit. The Brandy a simply Calva to the locals a finds a place in Many Norman sauces and is routinely used to flame dishes of the Region. Although Normandy produces no wine of its own vintages from All of France s wine districts Are available. But Norr Randy s cider is special. The Light smooth drink is available in both still and sparkling varieties and bears Little resemblance to the american product of the same name. With such Fine natural resources available to Norman chefs it is Little wonder that several of its restaurants have caught the attention of Michelin s red guide. Among them is  chateau d audri Fiu an 18th-Century chateau restaurant in a wooded Park East of Bayeux which also offers comfortable lodging. A a v k the one Star Kitchen serves an excellent Snail soup but the House specialities Are More traditional Norman fare including oysters lobster and Duck. The City of Rouen boasts the Lacouronne which claims to be the oldest restaurant in France. The Estabi Ishmen is located on the Market Square and of hrs Rouen duckling As the House specially Caen also offers Fine traditional Norman cooking. The two Star la Burride the relays , and Manoir d Hastings Are among the Best. Prices for food and drink in the province Are considerably lower than Central France making a meal at a starred restaurant a real  one need not Dine at a Michelin rated eatery to Sample the Best of Norman fare. Hundreds of Small establishments across the province serve tip their own Quality treatments of Norman meat game and seafood. The hotel de France in Signy sur Mer serves meals that Range from 65 francs about $11.35 to 220 francs and include Brochette de St. Jacques roast Rabbit and lobster in season. The restaurant of the hotel moderne in the fishing Village of bar Fleur serves fresh oysters and scallops taken from Beds just. Off nearby Saint Vaast la Hougue. Visitors have to compete with the local fishermen for a seat. Normandy offers Many Scenic spots for picnicking for those who want to skip sit Down meals completely. Outdoor repast of Norman cheese meat Estes and a Baguette of bread a All washed Down with a bottle of wine or water and accompanied by chocolate or pastry for dessert a can make an inexpensive yet memorable Roadside meal. Makings for such a banquet Are readily available at any of the patisseries or pastry shops and the Small dry goods stores Boula Geries that seem to be on every Corner. Normandy s Dairy cattle a Are the source of its distinctive Cream Buffer and cheeses. Saturday May 21,1994 the stars and stripes Sis Geo m