 Although this dish is prepared in Normandy throughout the year, locals believe that the dish is best in Autumn when the apple trees are bearing.Some of the fruit falls to the ground and is eaten by the cattle, along with the rich grasses of the season, imparting a distinctive flavour to the animal.Sidoine Benoît was a Benedictine monk of the 14th Century at the Abbaye-aux-Hommes in Caen, in the Calvados département in the Normandy region of France.