Discover the Norman regional specialities of la Chaiseronne
Presentation
Created in 1980 in Brécey in the south of Manche, the butcher’s and delicatessen La Chaiseronne is at the heart of a green farming land.
Since its creation, the butcher’s shows a complete transparency by indicating to consumers the name of the breeder and the animal identification.
It gives pride of place to the farm products of the Normandy terroir.
We propose to make you discover some of their cooked meals.
Navarin of salt-meadow sheep with Normandy cider
Recipe typically norman prepared with sheep meat. Those sheeps have the particularity of having been bred on the 2000 hectares of salt-meadows in Cotentin. This meat cooked at length is served with small vegetables.
Norman beef with carrots and prunes
Traditional recipe prepared using Normandy beef. It mixes the tenderness of the norman bovine meat with the softness of the carrots “made in Cotentin”. The prunes add their little sweet taste. A real delight.
Norman pot-au-feu
This typical dish in french gastonomy is prepared by cooking together a great amount of food. This one is based on bovine meat bred in Normandy. It is cooked with carrots, potatoes, leeks, turnip and green cabbage. A guarantee of conviviality…
Norman pork stew
This very old dish is prepared using pork and potatoes, green cabbage, turnips and leeks. The animals are mainly fed with barley wheat.
That’s it! There’s nothing for it but to eat!
For more ideas of cooked meals, you can visit our page terroir product dedicated to savoury delicatessen.
Find all our regional products and our brands of Norman delicatessen in our shops of Douvres la Délivrande (near Caen in Calvados) and Martinvast(at the gates of Cherbourg in Cotentin). We are open from Monday to Sunday, here is the timetable.
See you soon,
The team of the House of Regional Products
