There are at least three possible interpretations to what “À la Normande” means:
- A garnish consisting of poached shellfish, such as oysters and mussels, along with shrimp, mushrooms, crayfish tails, truffles, croutons (in this case, small pieces of bread fried in butter) and a fish such as gudgeon or smelts. The garnish is served along with Sauce Normande, and used to accompany fish such as sole; or
- Ingredients including some dairy product (not cheese) such as butter, cream, crème fraîche or milk; or
- Ingredients including an apple product such as cider or Calvados, which are typical of Normandy.
À la Normande means “in the style of Normandy, France”.