Ever seen a red-fleshed apple? Me neither, until I visited the Clos Cérisey farm in the Normandy département of Eure!
Cider production in the Eure dates back to the 16th century. According to historical records, by 1868 there were already 13,600 cider trees in the area, a figure that has increased significantly thanks to local producers keeping the tradition alive to this day.
Situated in the village of Gauciel, the Clos Cérisey farm has been run by the Van Tornhout family since 1929. Originally a mixed farm, the first apple trees were grown in 1985 by Étienne Van Tornhout, and now total around 28,000. Keen to grow apples that set his farm apart from the others, Étienne and his son Stéphane discovered an apple with red skin and flesh, known as the Canadian blood apple, while on a farming internship in Quebec in 1990.
Intrigued by how this type of apple might be farmed back in France, they imported the Canadian blood apple to the farm in Normandy, where Stéphane and his wife Martine developed methods for transforming its unique tangy taste into delicious sparkling apple juice, aperitifs and cidre rosé [pink cider].
In addition to lending itself well to the production of beverages, the Canadian blood apple’s acidic taste is also particularly suitable for the production of confectionery, macaroons, chutneys and other homemade products, which Stéphane and Martine sell to visitors in the farm shop.
The Clos Cérisey is open all year round (10am-12pm and 2pm-6pm, by appointment), so why not pay a visit and find out out how all these products are made, and buy some tasty treats to take home with you?
For more information on food and drink in Normandy, visit the Normandy Tourist Board website.
Cover photo © OT Grand Évreux | Text: Fran Lambert