Gourmet food has never been so good until now from her first interview with Meat & Poultry Magazine, On The Rise, Marina Del Rey Newspaper, and now I take a bite at Normandie Bakery & Bistro. Chef Josette LeBlond is founder and President of Normandie Pate Inc. In 1985, Normandie started out as the first manufacturer of fine French Pates and sausages in Los Angeles. Today, the Normandie label can be seen not only on Pates but on bakery goods for airlines, grocery chains and restaurants in California and Nevada.
Born in Normandie, France Josette was raised with strong work ethics. After grade school, she would help her father in the charcuterie business. This would set the stage for the “French-American” dream which would come later. During her visit in Los Angeles, Josette was invited to a party where she met the chef of the Queen Mary, The famed tourist attraction docked in Long Beach. He was also French and asked her to work for him for a month. She accepted his offer and was soon working in the kitchen preparing salads. It didn't take long for the chef to ascertain her background in the charcuterie business. Now Josette was back making her fine pates and her famous Duck Liver Pate.
By 1988, Josette LeBlond expanded the Normandie line to include a wholesale bakery, Normandie Bakery, in Los Angeles. The bakery employs 35 people who produce 3,000 baguettes a day, as well as many types of croissants, pastries, cakes, pies and breads. Normandie is dedicated to offering authentic French Pates and baked goods fulfilling your special needs at competitive prices. Catering has been a large part of Normandie's business for over 25 years. Chef Josette has consistently shown her expertise as a Chef and her flair for creating fine delicatessen, cheese, meat, pastry and fruit platters at affordable and competitive prices.
My visit with Chef Josette. I had a warm welcoming from her staff to her. She took me on a tour of the bakery. Josette's love, energy, and bubbly ways were so welcoming and to take her love for food to the next level, building a cooking class right in her bakery. Even had amazing delicious lunch with her. I had Escargots served with garlic parsley butter( Josette's favorite dish and also now mine), Merguez beef and lamb sausage, Bistro Steak(Filet Mignon), Charcuterie samples of French antipasto with Normandie pate. It's so phenomenal that there is no words to describe it best, but “phenomenal” and you have to come to taste it for yourself.
Photos by Destiny Soria