The market · Seasonings and ferments · France and the north-west

Apple brandy

Brandy distilled from cider and aged in oak — Calvados in Normandy. It flames into chicken vallée d'Auge and cream sauces, and goes into tarte normande.

appley · warm · oaky

What to do with it

Classics built on it
NormanTripes à la mode de CaenBeef tripe and ox foot cooked for many hours in cider and Calvados with onions, carrots and leeks, in a sealed earthenware pot.No one here has made it yetNormanTarte normandeApples in a pastry case, covered in a custard of eggs, cream and sugar, often laced with Calvados, baked until just set.No one here has made it yetNormanPoulet vallée d'AugeChicken browned in butter, flamed with Calvados, simmered in cider and finished with cream and mushrooms, sometimes with apples.No one here has made it yet

Goes with

creamchickenappletripe

Knowing it

Where to buy
A young Calvados (fine or VS) is right for cooking; save the aged ones for drinking.
Worth knowing
Warm it before you flame it, and turn the extractor off.

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