The coastline provides an abundance of fresh seafood, the pastures are ideal grazing for dairy herds and cattle and the apple orchards give delicious fruit that is used to make a variety of ciders and Calvados. Normandy cuisine has an identity with its own favourite ingredients : apples, cider, cream and butter.

Dairy products - Butter is known by “crus”, just like wines and champagnes. Isigny is particularly renowned for its butter and cream production. - Cheese. Three of the best known are Camembert, Pont l’êvèque and Livarot. Meat - Veal and beef. - Pré-salé lamb is a particular speciality of the western Manche coast. For example, you can see sheep on the salt marshes of the Mont Saint-Michel Bay area. The meat is tender, with a distinct taste.

The French school system Jules Ferry created school in the 1880s. The French educational system is centralised, organised and ramified. It is divided into four different stages: -Kindergarten (maternelle) Age 3>6. -Primary education (enseignement primaire) Age 6>11. -Secondary education (enseignement secondaire) Age 11>15. -Higher education (enseignement supérieur) Age 15>18. « Académie » system: France is divided into different « Académies ». Each « académie » has its own holiday period. Brevet des collèges: The “Brevet des collèges” is the first official diploma a pupil has to sit. It is not required in order to enter high school (“lycée”). Baccalauréat: The baccalauréat (also known as bac) is the end-of-lycée diploma students sit for in order to enter university, a “classe préparatoire”, or professional life.

In 1839, Richebourg founded the first school. It was in Tourneville street, in Le Havre. In 1854, a second school was built, in Clovis street and this school was led by five brothers till In 1879, this second school was called « Ecole Sainte-Marie ». In 1904, the Law Waldeck Rousseau stipulated that all religious schools had to close down. Thanks to Brother Albin who led St Mary ’s school at this time, the school is still alive !