Eure lies on the western outskirts of Paris and the produce of it rich farmlands of gently rolling hills and valleys - cheese, butter, cream and apples for cider and calvados (apple brandy) - have always found a ready market there.
Most restaurants in Eure use locally sourced products. Look for Auge-Valley-style chicken cooked with cream and duck from the Seine Valley in Canard a la Rouennaise.
Le Neubourg is well known for its speciality foie gras and Domaine de la Coudray is open every day but Sunday, 09.00-12.00 and 14.00-18.00 for visits and tastings, tel: (00 33) 2 32 35 52 07.
With no coastline of its own, Eure’s neighbouring departments of Calvados and Seine Maritime ensure restaurants are well supplied with fresh seafood.
Pave d’Evreux, a soft chocolate cake, is a sweet everyone should try. Another Norman speciality, a milky rice pudding - teurgoule - is made with creamy local products and tarte Normande made with apples and calvados can be eaten at any time of day.
Those old enough to remember the famous tv advertisement of the late 60s “du pain, du vin et du boursin” may like to know that the foil wrapped crème cheese with herbs and garlic or pepper now seen on supermarket shelves in over 5 continents was created by master cheesemaker Francois Boursin at his dairy in Croisy-sur-Eure in 1964. Boursin’s inspiration was the traditional Normandy way of eating fromage frais (fresh cheese) with a bowl of fresh herbs to mix your own personal flavour - try it!
Cider and calvados are widely available to drink and used in traditional cooking. Distilleries like Maison du Pays d’Auge et des Calvados in Cormeilles offer tours and tastings and there’s also a shop if you want to take some calvados home.