Poulet Vallée d’Auge

Chicken with cream and Calvados

Preparation info
  • Serves


    • Difficulty


    • Ready in

      15 min

Appears in
The Cooking of Normandy

By Jane Grigson

Published 1987

  • About

The vallée, or pays d’Auge is one of the richest corners of Normandy as far as cookery is concerned. There you will see the timbered farmhouses, grass right up to the walls, surrounded by apple trees with cows, sheep and hens peacefully browsing in their shade. In spring blossom hides the picturesque buildings, and the pays d’Auge looks like everyone’s dream pastorale. The Calvados distilled from the local apples is the finest in Normandy, to be compared in quality with good Armagnac and Co