Range

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.