normandie

In 1930, Curnonsky recalls “a phenomenon that began in the 17th century: Southern cuisine uses olive oil, Languedoc cuisine, animal fat.”

But in this region of France, butter is king. Outside of regional cuisines strictly speaking, it is the basis of our bourgeois cuisine which has no equal in the world. For gastronomes, for all those who maintain the cult of good food, the pre-excellence of butter, good, real French butter, nevertheless continues to impose itself as a dogma!”

So revered was Norman cooking, Curnonsky believed one could eat it just as well in Paris.