Channel Islands referred to as an 'Île normande' (as opposed to "anglo-normande"). 'Îles Normandes' and 'Archipel Normand' have also, historically, been used in Channel Island French to refer to the islands as a whole. The very large tidal variation provides an environmentally rich inter-tidal zone around the islands, and some islands such as Burhou, the Écréhous, and the Minquiers have been designated Ramsar sites. The waters around the islands include the following: The highest point in the islands is Les Platons in Jersey at 143 metres (469 ft) above sea level. The lowest point is the Atlantic Ocean (sea level). The earliest
Normande sauce Normande sauce Normande sauce, also referred to as Normandy sauce and sauce Normande, is a culinary sauce prepared with velouté, fish velouté or fish stock, cream, butter and egg yolk as primary ingredients. Some versions may be prepared using both fish velouté and fish stock. Some may be prepared simply using a velouté base and the addition of cream, which are cooked together. Cider or dry white wine may also be used as primary ingredients. Some versions may use mushrooms or mushroom ketchup in its preparation. Additional ingredients may include fish liquor (fish sauce), oyster liquor, mushroom liquor and lemon