Local Recipes

Apple Tart

Prep time: 20 mins   Cooking time:  50 mins

8-inch sweet short paste
1 lb apples (such as Golden apples)
1 cup sugar
1 egg
1/4 cup flour
1 tsp cinnamon
1/2 cup whipping cream
3 tb cognac or calvados brandy

1: Preheat oven to 375° F / 190 °C.

2: Peel, quarter, cut the apples into 1/8 inch slices. Toss them in a bowl with 1/2 cup of sugar and cinnamon. Arrange them in the pastry shell. Bake in the oven for about 20 minutes. Then let cool.

3: Beat the egg and 1/2 cup of sugar until mixture is pale yellow. Beat in the flour, then the whipping cream, and finally the brandy. Pour in the mixture over the apples.

4: Return to oven for 10 minutes. Sprinkle with sugar and return again to oven for 20 minutes.

Keep warm until ready to serve

Drink suggestion: Cider

Pot au Feu / Potée Normande  (French stew – serves 12)

Prep time: 30 mins   Cooking time:  4 h 30

4 lb beef
4 lb pork
4lb chicken
Vegetable garnish: 10 carrots, 2 onions, 6 turnips, 6 leeks
Vegetable stock: 3 carrots, 3 onions, 2 celery stalks, herb bouquet with parsley sprigs, thyme, bay leaf, garlic cloves, peppercorns
3 cans of beef stock and water

1: Pierce the onions of the vegetable stock with cloves. Put the beef in a kettle with the vegetable stock, the herb bouquet. Cover with beef stock and water. Cook over moderate heat, bring to the simmer and skim. Cover 2/3 of the kettle and simmer slowly for 1 hour.

2: Add the pork and chicken. Bring back to the simmer and skim. Simmer for 1 hour and a half over moderate heat.

3: Prepare vegetable garnish: peel and quarter carrots and turnips. Trim leeks. Peel onions.

4: Add vegetable garnish. Bring back to the simmer again. Add seasoning if necessary. Simmer over moderate heat for 2 hours more.

Serving: Reheat before serving. You can serve Pot au feu with potatoes.

Wine suggestion: red Bordeaux, Beaujolais Villages, red Cotes du Rhone

Sole Meuniere (serves 6)

Prep time: 10 mins   Cooking time:  30 mins

6 sole fillets (6 to 8 oz each)
8 tb salted butter
1 cup flour
1 lemon juice
Fresh black pepper
10 sprigs parsley

1: Remove the black skin from the soles. Chop the parsley sprigs, discard the stems. Season fillets with salt and pepper.

2: Spread the flour in a plate. Dredge fillets in flour, shaking off any excess flour.

3: Melt 3 tablespoons of butter in a large skillet. Add a sole fillet or if the skillet is large enough, place 2 fillets at the same time. Cook over high heat for 5 minutes. Turn the fillet and cook on the other side for 5 minutes again.

4: Set aside and keep fillets warm. Sprinkle with lemon juice and parsley. Cook the other sole fillets the same way. Add butter if needed.

5: Melt the remaining butter in the skillet. When brown, remove from heat and place the sole fillets.

Serving: Serve immediately. Garnish with lemon slices. Sole Meuniere is excellent in combination with potatoes or rice.

Wine suggestion: Riesling, Chablis, Sancerre, dry white wine.

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“The Highlight of our trip. Highly recommend, it is a wonderful, tranquil location… Just wish we could have stayed longer!”
Anita, TripAdvisor review
The huge open living room is a delight, comfortable and full of interest and books. Bedrooms are vast and wonderfully comfortable.
Guest, Alistair Sawdays
A wonderful, tranquil location, a few minutes of the town of Aunay-sur-Odon and within half an hour of the D-Day beaches.
Matt, TripAdvisor review
  • 4 double rooms, 1 twin room
  • Wifi in all rooms
  • Close to all Normandy sights and cities
  • Fine-dining by owner and chef Clive.
  • Large grounds to explore and relax in
  • 3hr30 from Calais | 2hr40 from Paris