The history of Normandy is closely bound up with that of its abbeys, which, from the 5th century onwards, enjoyed enormous importance politically and economically as well as spiritually, intellectually and artistically. Of the hundred and twenty in existence in the days of their greatest glory about sixty have survived down to the present day: their buildings represent an architectural heritage of rare wealth and beauty. The Norman architecture peculiar to Normandy itself, England and Wales, South Italy and Sicily and the Near East is exemplified at its most accomplished in such exceptional masterpieces as the cathedrals of Rouen, Evreux, Bayeaux, Coutances and Sees or the older portions of the abbey church on the Mont-St-Michel.
Gastronomy - The people of Normandy take their eating very seriously indeed. Norman recipes are usually quite simple, but as they make use of local dairy produce and apples, the fresh natural flavours come through in a vast range of dishes. The sea is as bountiful as the region's orchards, and the Norman table boasts such specialities as Dieppe sole with Normandy oysters. From the delicate flavour of saltmarsh lamb to creamy chicken "à la Vallée d'Auge" and duck "à la Rouennaise", the excellence of Normandy meat is matched only by that of its cheeses: Neufchâtel, Pont-L'Evêque, Livarot (otherwise known as the "Colonel"), and the round Camembert of Marie Harel, these evocative names are famous world-wide. The creamy omelettes of the Mont Saint Michel, the Vire andouille sausages, tripes cooked "à la mode de Caen", the "boudin" sausages of Mortagne, and the recent introduction to the region of foie gras, all these delicacies and more entice lovers of good food to the area. Round off a memorable meal with the local desserts: "bourdelots" or "teurgoule", or such sweets as Isigny toffees or apple sugars from Rouen. Wash the whole meal down with cider, still or sparkling, dry or sweet, or perry, with an occasional pause for a shot of calvados apple brandy to clear the palate: the famous "trou normand". The very essence of apples is distilled into calvados, and pommeau.
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