Our journal
The estate journal
Practical guides, recipes and explorations around the estate's ciders and Calvados.
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Learn · Cuvées
How to choose your cider cuvée
Twelve cuvées, four families: classics, tributes, signature, cask finishes. A simple guide to finding the cuvée suited to your taste and your occasion.
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Discover · Pommeau
Pocito: the pommeau cocktail for summer
Pommeau, lemon, tonic and ice. Pocito is Normandy's summer aperitif, served long and cold. Recipe, proportions and the pommeau we recommend.
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Learn · Perry
Perry: the Norman pear drink, 4.5% ABV
Perry is a fermented drink made from perry pears, between 4.5 and 5% ABV. Norman origins, how it differs from cider, production and food pairings.
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Learn · Ice cider
Ice cider: the history and making of a rare dessert wine
Born in Quebec in the winter of 1989, ice cider concentrates the apple's sugar through cold. History, production methods and tasting.
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Discover · Cidre
Norman spritz: Aperol, off-dry cider and lemon
A lighter spritz at around 4.5% ABV instead of 11%: Aperol, well-chilled off-dry cider and lemon. Proportions, glass and the cider we recommend.
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Discover · Calvados
5 calvados cocktails: recipes tested at the domaine
From the Calvados Sour to the Pommeau Spritz, five recipes tested at the domaine. Ingredients, technique and the calvados we recommend for each.
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Discover · Calvados
Trou normand: why calvados mid-meal
A glass of calvados served mid-meal to revive the appetite. The trou normand took hold in the 19th century: origin, real effect and how to serve it.
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Discover · Food pairing
What cider to serve with camembert?
With a runny camembert, a round medium-dry cider balances the creaminess. Cuvée Claude, organic, no added sulphites. Temperature and alternatives.
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Discover · Food pairing
What cider to serve with a barbecue? The Astérocidre cuvée
For a barbecue, a full-bodied cask-aged cider holds up better than a dry one. Our Astérocidre, aged in the domaine's own calvados barrels. Serving notes.
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Discover · Food pairing
Which cider with a galette complète? Cuvée Jean-René
With a galette complète, a structured dry cider stands up to buckwheat, egg and ham. Cuvée Jean-René, organic and free of added sulphites. Serving notes.
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