A typical “plat du jour” of two courses was about 8 to 12 euros.

eg “salade de la maison”, “terrines chaudes”, “grilles”, :entrecotes”, “sausissons”, haricots vertes’ and “pommes de terre” various ways…… In Brittany, crepes and “gallettes” (buckwheat crepes with savoury filling) are a local dish and even small stalls in markets offer them ready to eat . The most delectable “tartes pommes” are offered at “les patisseries” or on the “menu du jour” at the local restaurants.

“ ...so while Breton lace still curtains the farmhouse window, a low slung Citroen with Parisian plates lurks in the cart barn: the bakers oven still juts out from the side of the boulangerie but, warmed by central heating instead of charcoal, it houses a tasteful library: the pantiled outshut that was once open to the west winds and festooned with fishing nets is now glassed in and log-jammed with potted begonias and sunny geraniums.” -…guidebook

Many of the houses In Normandy are half-timbered and very old. The cobbled streets are narrow and houses often overhang like The Shambles in York and parts of Ludlow and Shrewsbury in Shropshire.