 On the occasion of the visit of Napoleon, they would have created folded bread, country bread ball, oval, which is folded back on itself to be cooked, thus offering a tighter bicorn-shaped sandwich which came to be called ""pain Napoléon"" [Napoleon bread].Fleury indicated that at the beginning of the 19th century, the principal food of Nord-Cotentin was barley bread, buckwheat porridge and pork-based products, and on feast days, the "galette", a "type of dough composed of buckwheat flour, milk and eggs, and cooked in a thin film on the tile with butter", watered, of course, with cider.The agglomeration is located in the AOC areas of the Pont-l'Évêque and of the as well as being partially within the Calvados, and the cider of Normandy.