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ISSUE 21 Spring 2016 CAD/US $6.95 SWITZERLAND FOR PEOPLE WHO LOVE TO , LOVE TO AND LOVE TO Modern P lates read eat travel DESTINATIONS NORMANDY FUTURILLA

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Normandy'sAPPLE

34 TASTE& TRAVEL INTERNATIONAL APRIL–JUNE 2016 NORMANDY DESTINATIONS FRANCE

NORMANDY — ‘the land of butter, cheese and apples’ — is notorious for its calorie- France rich gastronomic scene. But the region WHERE ON EARTH made famous by the D-Day landings during World War II is also known for the unique architecture of its houses and its numerous historic monuments. by BRIGITTE HASBRON MARKO KONJERSKI

PHOTOS THIS SPREAD Apple trees in blossom; Fishing boats and pleasure craft in harbour.

APRIL–JUNE 2016 TASTE& TRAVEL INTERNATIONAL 35 DESTINATIONS NORMANDY

… is a place that everyone FRANCE Honfleurshould experience at least once…

NORMANDY WAS HISTORICALLY DIVIDED INTO World Heritage Site. Words cannot do justice to this two geographical regions — Upper and Lower Normandy. spectacular gothic abbey-turned-fortress. As Victor Hugo Effective January 2016, however, these two areas merged to said of the famous island topped by a gravity-defying form the single region, Normandy. medieval monastery, “Mont Saint-Michel is to the ocean I had the pleasure of staying at the beautiful Domaine what the Pyramid of Cheops is to the desert.” d’Ablon country estate, located near the Honfleur Port in For food lovers, visiting Mont Saint-Michel also means a the Auge region. Inspired by the charms of the past, Le stop at La Mère Poulard restaurant, renowned worldwide Domaine d’Ablon redefines the notion of chic, rustic for its oven-baked omelettes. These omelettes are a force to sophistication. Its luxurious suites and half-timbered, be reckoned with! Made from the same recipe since 1888, thatch-roofed cottages nestle in the ever-so-green, lush they are massive in size and delicious in flavour. landscape that Normandy generously provides. Situated The commune of Honfleur, a picturesque port only an hour and a half from Paris, the estate, which had its surrounded by charming slate-fronted houses and with grand opening last September, is the perfect place to enjoy pastry and bakery shops found on every corner, is an both what Normandy has to offer. Everything is close by, but at an artist’s and food lover’s dream in terms of inspiration and Domaine d’Ablon you’ll never feel the hustle and bustle of a indulgence. I was enraptured by the bounty on offer from big city. land and sea — fishermen unloading their boats and selling The estate offers guests an idyllic, pastoral break in the their catch of the day, vendors and producers displaying Normandy countryside and a culinary voyage of discovery local cheeses and cider, and award-winning restaurants that featuring the fresh bounty of a spectacular vegetable and beautifully showcase the foods of the region. Honfleur is a herb garden harvested by an acclaimed chef inspired by the place that everyone should experience at least once. seasonal food of the land. Every detail at this first-class And the excursions into Norman food continued. Sipping estate has been thought through and nothing is left to a glass of rosé and Ricard while I enjoyed duck confit and chance. From the exceptional room service and decadent lamb at an outdoor bistro in Giverny, just steps away from meals to the elegant and spa-like accommodations, Claude Monet’s House and Garden, is something that you everything is truly first rate. only see in movies... and this movie was all mine. Knowing that I wanted to experience as much as I could Normandy is synonymous with all things apple and during my precious time in Normandy, the owners of cider-related, as field upon field flourishes with apple Domaine d’Ablon thoughtfully arranged for me to visit orchards. A visit to a House to learn how this several of the area’s historic and monumental landmarks. delicious apple brandy comes to be is a must. And what One cannot visit Normandy and not make time to see better to accompany this apple aperitif but a gourmet the magical and mythical Mont Saint-Michel, a UNESCO staple — Normandy cassoulet (meat and potatoes swimming in a rich Camembert sauce)... such a life! A final treat at Le Domaine d’Ablon — a private pastry class with in-house chef, Jérome Billochon. Chef Billochon's chocolate and pastry creations are very well known PHOTOS THIS throughout France and to be taught by such an expert was SPREAD Fish truly an honour, especially since I’ve always found pastry for sale on the waterfront in tricky to master. Paying homage to Normandy's cultural Honfleur; Lunch roots and taking advantage of Mother Nature's seasonal in Giverny. bounty, Chef Billochon taught me the intricacies involved in making pastry and more importantly, how to really savour and appreciate the food that we taste. With its rich heritage, monumental sites that have stood the test of time, and picture-postcard countryside, Normandy is truly a gem to be discovered. Food, wine and the perfect locale can transport us, mind, body and soul. To that I say, Bon appétit and santé!

36 TASTE& TRAVEL INTERNATIONAL APRIL–JUNE 2016 NORMANDY DESTINATIONS Cook it FRANCE

SERVES 4 Apple Sablé Breton with Almond Cream SABLÉ BRETON, a crumbly, buttery shortbread, forms the base for these elegant apple tarts. You will need four cylindrical food moulds to form the tarts, or you can use well-washed tuna cans with both ends removed.

SABLÉ BRETON 4 BEAT the butter with the sugar in a stand Butter 160 g mixer. Add the almond Icing Sugar 160 g flour and eggs a bit at Egg Yolks 4 a time and beat until Flour 240 g very smooth. 5 SCRAPE the mixture 1 CUT the butter in cubes into a piping bag and and beat until smooth pipe it onto the dough in a stand mixer. Add 2 bases in a circular Visit egg yolks and half the www.domainedablon.com motion, working from flour and beat until well the centre to the edge. it mixed. Repeat with the remaining egg yolks TO FINISH Note DON’T make the same mistake that I did, ordering and flour. Apples 4 large, peeled, cored, a supper tasting menu at lunchtime. French ROLL the dough into 2 halved and thinly sliced Canadian terms do not have the same meaning in a log shape and place in it France, especially when it comes to mealtimes. Take the fridge to chill for 6 LAYER the apple slices note in order to avoid some embarrassment! an hour. on top of the almond FRENCH 3 ROLL the dough out cream, starting with FRENCH CANADIAN MEANING just enough to cut four the outside layer and TERM TERM circles with the food working towards the moulds or tuna cans. middle, overlapping Déjeuner Petit Déjeuner Breakfast Return the bases in their each slice as you build moulds to the fridge a mound of apple. Diner Déjeuner Lunch while you make the Sprinkle with brown almond cream. sugar and little dollops of butter. Place on a Souper Diner Dinner ALMOND CREAM cookie sheet and bake at Butter 150 g 340°F for approximately 25 minutes. Allow to rest Click Sugar 200 g for 30 minutes and then BRIGITTE HASBRON is a Cordon Bleu graduate Almond Flour 200 g carefully remove the it based in Ottawa. She is also a food and travel writer Eggs 4 large moulds. Serve warm or who blogs at www.thefoodtease.com at room temperature.

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