Calvados

Regrettably we leave Bayeau this morning. We would come back to this charming historic village in a heartbeat. It's been the site of our two top dining experiences. Annie, our guide, it's quite the international foodie. Each small restaurant has been charming, intimate, no more than ten or twelve tables. Family owned but truly extraordinary menus. We all order individually. We drink lots of wine. Everything is perfect start to finish. We are living the dream with every meal. Later in the day on the way to a coastal hike, we pass fields filled with cows, sheep, pigs, horses and ripening corn which will become winter food for the livestock. We pass acres of apple orchards. Everything in the region of upper Normandy revolves around apples! Of course we are in the 'department' called Calvados. No wonder! Family farms produce everything apple - cider that is dry or sweet, cider that sparkles in the glass and the local brandy that you may know as Calvados. We visit a cider farm that has been operating for six generations. They use only heirloom apples to create a sophisticated line of products sold to restaurants and locals. There will be no seventh generation the owner says. Young people are leaving the farms and this man's son chooses not to continue the tradition. The owner is philosophical about this. He says that if you do not have the passion for it, then you must choose another path. The owner clearly has that passion. It sparkles in his eyes.Leggi altro