No discussion of Normandy food or its origins would be complete without some engaging recipes to inspire readers to learn more about the region and its culinary repertoire at first hand. The chef Ivan Vautier has been working with the Isigny Sainte-Mère dairy cooperative in recent years to develop a range of recipes that combine and interpret the traditional flavours of Normandy with others from around the world.

A top international chef, Ivan has worked in Michelin-starred restaurants – before opening his own business at Le Pressoir, currently the only Michelin star restaurant listed in Caen. Booked for state occasions by former French president Jacques Chirac, to cook at the Elysée and elsewhere, five years ago Ivan cooked for 17 heads of state in Caen to mark the 60th anniversary of the Normandy landings.

In France, it is quite common to talk about how a recipe ‘marries’ ingredients and how successfully the chef has presented the mariage between different ingredients and how well the partnership works on a plate. It is part of a wider French view of our involvement with what we eat and our involvement with the world around us.

Translating Ivan Vautier’s recipes, there are often little snippets of information to be found waiting in the wings. These do not necessarily merit an appearance in the final translation, but it would be a pity not to share some of them.

The recipe selection is neither comprehensive, nor is it in any particular order, alphabetical or otherwise. For the full range of recipes, follow any one of the links to the finished recipes on the Isigny Sainte-Mère website: these appear at the foot of each article.

The pages are grouped according to the French serving order, so for instance, desserts will appear after the cheese board. For those who have been used to eating in the opposite order, this gives your palate a chance to savour the subtleties of the range of flavours that can be found in cheeses. Enjoy.