Normandy

This very green and lush part of France is abundant with good produce — pungent creamy cheeses; apples, pears, cherries and pommeau (pear cider); fish and seafood, especially oysters from Caen and large blue-shelled mussels; creamy butter and crème fraîche; artichokes; lamb from the salt plains near Mont Saint Michel - the list goes on. It is a cook’s heaven. Visit the markets and the stallholders will all be supplying what is in season. They are very proud of their produce and will be keen to tell you about its production or life, and how best to prepare it. That is what I love about the French — they are strongly opinionated about food and are quite happy to share their thoughts and skills, believing every time that their way is the best and they are always right! There is never an inch of doubt in a French person’s kitchen. Their self-belief is enormous, and their desire for good food never ceases.