Apples in all their forms!

Eat apples!

A symbol of the Normandy region, apples can be used in an infinite number of ways. With its fruity taste, it adds a little sugar and a little acidity to all dishes, sweet or savory. It’s this sweet pep in the mouth that makes it such a sinful ingredient! You’ll find that it’s an easy addition to any meal.

At the aperitif

On a toothpick, alternate cubes of apple with cubes of cheese, and you’ve got a winner! And why not replace the cheese with smoked salmon or ham? Next, apple potato chips are always a hit. Try making them yourself! And to drink? Quite simply, apple juice. It delights young and old alike, and can be mixed with other flavors. Our tip: add a dash of blackcurrant syrup to your glass of chilled apple juice! The famous Normandy cider* is a great aperitif. Choose raw ciders, which are quite refreshing. You can also add peach, blueberry or blackcurrant creams to turn it into a Norman kir! Pommeau*, a little-known drink outside Normandy, is an aperitif created from apple must mixed with calvados. It’s the equivalent of an apple-based vin de liqueur (or mistelle), perfect before a meal. It’s best served chilled, but put it in the fridge or cooler rather than adding ice. And in cocktails*? Both pommeau and calvados* are popular ingredients with cocktail designers. They go perfectly with fruit juices and can replace other alcohols in famous cocktails such as the mojito, margarita, martini or cuba libre. * Alcohol abuse is dangerous for your health. Drink in moderation.

Cider, pommeau and calvados from the Château de Chanteloup cider farm

Starter and main course

For starters

Salads A few apple cubes add freshness and crunch to your compositions. You can also use cider vinegar for seasoning. Verrines You can easily blend, slice or grate apples to add to anything you can imagine: cold meats, fish, seafood, but also lentils, beet, and so on. Raw apples go well with a wide range of ingredients. Confit and jelly Apples are the perfect accompaniment to foie gras. Think about it for the holidays.

As a main course

Have you ever enjoyed a baked apple with meat? Alongside homemade mashed potatoes, it’s often served with black pudding. Nothing could be simpler! Peel and core your apples, then arrange them in a gratin dish, tucking a knob of butter into the heart of each apple. Season with salt and pepper, and add honey or a little sugar to caramelize! To control the cooking process and make them easier to eat (especially for children), it’s best to cut the apples into cubes beforehand and fry them in a pan.

Dessert

And now it’s time for the apple to be the superstar of the meal: dessert! In tarts, cakes, clafoutis, sorbets… the choice is yours! But above all, if you’re discovering the region, don’t leave without experiencing the crumbles created by Norman chefs. They’ll completely redefine your vision of the famous dessert!

And finally, the famous

trou normand

Everyone has heard of the ” trou normand “. This tradition consists of assisting guests with their digestion by offering them a sip of calvados between two courses. Today, it’s served with apple sorbet to prevent the throat from overheating from the effects of the brandy, but also because it tastes so good! While culinary experts believe that it’s too much of a shock to the taste buds to continue enjoying the flavors of the meal, traditionalists emphasize the heritage and appreciation of this moment of sharing and communion. In conclusion, it’s up to you to accept or refuse this little glass of “cul sec”. So, will you dare to bite the apple? * Alcohol abuse is dangerous for your health. Drink in moderation.