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.


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.



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.


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.


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.


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.



Apple Jack

Cocktail apple jack

5 cl Calvados Michel BEUCHER

2cl lemon juice

1cl grenadine cordial


Normandy Golden

Normandy Golden

2cl Calvados Michel BEUCHER

2cl Gin

1cl grenadine cordial

2cl orange juice

2cl apricot juice



Tart flambed with Calvados Michel BEUCHER

Tarte pomme

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.


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.