Teurgoule: where to taste it at Christmas markets

Teurgoule is a Norman rice pudding baked for several hours in an earthenware dish, flavoured with sugar and cinnamon under a brown crust. At the Christmas markets of Normandy, it is sold at the regional produce stall, next to the cider, the pommeau and the cheeses, by the portion or by the dish to take away.

Where to eat teurgoule at a Christmas market in Normandy

The markets that sell it are all in Normandy. In Rouen and Caen, on the Norman produce side, teurgoule shares the stall with PDO cheeses, cider, pommeau and caramels. Honfleur, Lisieux, Bayeux, Évreux, Le Havre and Dieppe offer it with the same cider-based products. In Lisieux, Évreux and Cherbourg-en-Cotentin, it is sold with cinnamon, its reference version.

It is sold by the portion, to eat on the spot, or by the dish, to take home for the festive table.

Teurgoule and fallue: the Norman pair

Teurgoule bakes in a glazed stoneware dish with a lip, still made in Noron-la-Poterie, in a very low oven and for several hours. It is this slow baking that forms the brown crust on top. Its name refers to twisting your goule, your mouth, as you eat it.

It is often eaten warm, with fallue, a Norman brioche, and a glass of cider. The markets of Cherbourg-en-Cotentin and Dieppe sell both: this is the pair to look for at the Norman stall, the rice in its dish and the brioche beside it.