Food recipes

Download our recipes booklet

Vallée d'Auge Pierre Huet Chicken


For 4 :

1 free-range chicken

50 g butter

250 g fresh cream of Normandy

6 cl Calvados

salt and pepper 

Heat the butter in a pot and brown the chicken with salt and pepper. Cover and cook over low heat for 40 minutes.

Add warm calvados and make a flambé. Deglaze the cooking juice.

Add fresh cream and simmer low heat. Adjust the seasoning. Cut the chicken into pieces and cover with the sauce.

Serve with a potato gratin.



For 4 :

12 Scallops

3 cl Calvados

3 cl Pommeau

100 g cream

25 g butter

salt, ground pepper

 Brown the scallops with butter on both side and make a flambé with calvados

allow to simmer in cream and pommeau for 3 minutes Sprinkle with chopped parsley and serve hot.

Do not over cook the scallops, it would turn hard.

Monkfish in Pommeau and Calvados Pierre Huet


For 4 :

800 g monkfish

2,5 dl thick cream

4 reinette apples

5 cl calvados

5 cl pommeau

1 shallot

150 g button mushrooms

150 g spinach

80 g butter

Salt, ground pepper

Peel and core the apples, cut them into a about 1 cm slices and cook them in 30 g butter and the chopped shallot.

Make a flambé with Calvados, add the pommeau and fresh cream. Reduce the heat and simmer gently.

Clean and chop the mushrooms. Clean the spinach and remove the stalks.

Bake with 30 g butter in a pre-heated oven (thermostat 7-8, 220°) for 8 minutes.While the monkfish is cooking, puree the sauce in a blender then filter it. Keep warm.

Cook mushrooms and spinach separately in 20 g of butter.Serve the monkfish on plates with the apples, spinach and mushrooms. Cover with the warm sauce.


Apple Tart Pierre Huet


For 6 :

1 puff pastry

6 apples

Caster sugar

20 cl pommeau

Peel the apples, cut them into thin slices and marinate in pommeau.

In a pastry dish, place the slices of apples in a shape of a rose on the puff pastry.

Sprinkle with the sugar and put in the oven for 30 minutes at 180°.

Enjoy the lukewarm apple pie with a glass of pommeau.