The Michel BEUCHER Calvados, flagships of the brend, have an alcoholic content of 43% vol and are well-known all over the world thanks to their distinctive aromas.
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ORGANIC FINE CALVADOS
3 years old
With a delicate amber color, this lightly matured Calvados has a remarkable fruity bouquet. Ideal as an aperitif, it is also perfect to accompany your cocktails and cooking.
ORGANIC VIEUX CALVADOS
5 years old
With vivacious gold and amber shades, it has a well-balanced taste with lively tones. It is very rare to find a 5 year-old Vieux Calvados with this intensity. It is Ideal as a “Trou Normand” between starters and main course and also for the “Grand Final” at the end of a meal. When served in the still warm coffee cup, it gives off its most subtle aromas.
ORGANIC HORS D’ÂGE CALVADOS
6 years old
Delicately copper-coloured, it displays an elegant taste with some subtle apple aromas. It is a smooth accompaniment to gourmet fish dishes or as a liqueur at the end of your meal.
ORGANIC HORS D’ÂGE CALVADOS
7 years old
A subtle beverage that offers its distinctive apple aromas, with an amber colour and reddish-brown shades, this Calvados has refined and feminine notes. Ideal for rounding off gourmet lunches and dinners.
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You can drink your Calvados Michel BEUCHER in multiple ways, regarding its age and character. Here are some of the best cocktails and recipes for these beverages.
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COCKTAILS WITH CALVADOS MICHEL BEUCHER
Apple Jack
5 cl Calvados Michel BEUCHER
2cl lemon juice
1cl grenadine cordial
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Normandy Golden
2cl Calvados Michel BEUCHER
2cl Gin
1cl grenadine cordial
2cl orange juice
2cl apricot juice
RECIPES WITH CALVADOS MICHEL BEUCHER
Tart flambed with Calvados Michel BEUCHER
Preparation time : 20 min / Cooking time : 25 min
Ingredients for 10 servings :
1kg of shortcrust pastry
600g fkour
180g sugar
5 eggs
400g butter and salt
1kg apples
Zest of orange
Juice of 1 lemon
50g sliced almonds
10 cl Calvados Michel BEUCHER
50g butter
50g caster sugar
1) Prepare the apples : peel and slice the apples and cook them in 50g butter. Preheat the oven (thermostat 5-150°C)
2)Line a dish with the shortcrust pastry : arrange the apple slices in the dish, keeping the best for the top layer. Cook for 25min in a moderate oven. When half-cooked, pour the orange zest, lemon juice and 50g caster sugar over it and flambé with Calvados BEUCHER. Return to the oven until cooked and serve while still warm.
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Duck foie gras with apples and Calvados Michel BEUCHER
Preparation time (4 days beforehand) : 35min (+3 to 5 days before eating) / Cooking time : 1 hour
Ingredients for 6/8 servings :
1 Normandy duck liver weighing 500 to 600g
20g goose fat
2cl Calvados Michel BEUCHER
3 large apples
Salt and freshly ground pepper
1) Remove the veins carefully from the liver. Sprinkle salt and pepper on all sides of the liver. Place it in a dish and pour the Calvados BEUCHER over it. Cover with a cloth and leave to marinate for 3 hours.
2) Peel and core the apples. Cut them cross-wise into thin slices and cook them in a frying pan inthe goose fat. Then take them out and place them on absorbent paper in order to remove the fat. Use these apple slices, after drying them, to line a 500g dish. First place the small duck liver in the dish and then the large one. Allow to stand in a cool place for 12 hours.
3) Cook without covering in a preheated over (thermostat 2-60°C). Then keep in a cool place for 3 to 5 days so that the different flavours in the terrine have time to mingle and blend together.
