Ever seen a red-fleshed apple? Me neither, until I visited the Clos Cérisey farm in the Normandy département of Eure!
Cider production in 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?
The best thing my husband and I did 16 years ago, was to move from the South of France to Évreux in Normandy. We’ve met such lovely people since then and our quality of life is second to none. Ideally located just 65 miles from Paris, Évreux is a small town, not too busy, with lots of wonderful countryside, villages and hidden treasures to explore. A particular highlight for us is every Saturday morning, when we always go to the local market in the town centre. We wouldn’t miss it for the world!
When you come to Évreux for the first time, you understand why Normandy is such a culinary destination of choice. All the local delicacies are available: all kinds of fruit and vegetables, meat and charcuterie, fish and shellfish, poultry and of course the dairy products for which Normandy is so famous.
You will also find, of course, the famous four Norman cheeses: Camembert de Normandie, Pont-l’Évêque, Neufchatel and Livarot (cows are everywhere and very productive in Normandy 😊), as well as all sorts of goat cheeses.
You have to try the typically French fromage blanc, which can be eaten sweet or savoury, which is nothing like cottage cheese in UK, farmer’s cheese in the USA or Quark in Germany. Here in Normandy, fromage blanc is all of that rolled into one! For this reason, Évreux market is a very interesting place if you’re a fromage blanc fan like me – it’s my favourite food!
How well do you know cow’s cheese, do you think? Have you ever tasted a cup of goat’s milk or a piece of goat’s cheese on a slice of toasted bread (French bread of course)? If not, be sure to visit Blandine’s market stall, where she sells sourdough bread. BLandine runs the Saint-Mamert Farm near Évreux, and her bread is delicious and organic. Next, head to the bikette caugéenne stall, where Alexandra will help you choose the best goat’s cheese for you! She is a passionate goat farmer the nearby village of Caugé.
Fancy taking home a dessert or two? Here comes la crème de la crème! You probably know macaroons, but have you ever been in front of a stall with hundreds of macaroons? As if you were front of a jewellery shop window? Patricia of Aux Saveurs Retrouvées, whose kitchen and coffee shop are in the village of Buis-sur-Damville, six miles away from Évreux, is a real specialist and a truly lovely person. She experiments with new macaroons every single day with such passion! Look out for her pink food truck on the market, which tends to be there from early in the morning, but be careful – her macaroons are so popular that from 10am onwards there is no guarantee that there will be any left! For more on Patricia’s macaroons, why not read our previous blog post about Aux Saveurs Retrouvées?
After your wander through the market, be sure to walk around Évreux, and do some shopping as well in all of its little shops, such as the Brûlerie Moderne coffee maker’s, which sells a large selection of coffee beans, tea and chocolate. Then, at the end of your visit to Évreux, you can go on a diet (but not before)!
Today is the day when I am literally going to talk a load of tripe. To commemorate World Tripe Day, this post focuses on a rather unexpected local delicacy from Normandy, or more precisely, from the bustling city of Caen: the famous tripes à la mode de Caen.
In the Middle Ages, William the Conqueror made Caen his own signature city, building two abbeys and a ducal castle. It is said that the local dish tripes à la mode de Caen dates back to the medieval period and the original recipe was the brainchild of a monk from the Men’s Abbey in Caen. Legend also has it that the Duke of Normandy and King of England really enjoyed a meal of local tripe, and would wash it down with apple juice.
As the daughter of good old Yorkshire stock, I was rather unfazed about the idea of eating tripe when I first came over to Normandy. My mum and dad used to occasionally eat raw tripe with buttered brown bread and vinegar when I was little, although having tried this once, I never came back for more. When making tripes à la mode de Caen, however, the tripe is traditionally simmered for a long time in a special earthenware dish until very tender, and then washed down with a glass of chilled Muscadet. Now, that sounds so much more appealing!
The next stumbling block though, is the time of day you’re supposed to eat tripe. I don’t know about you, but first thing in the morning, even a full English breakfast is hard work. I need to be wide awake and at least one cup of tea down. In my corner of Normandy, tripe is usually served as part of a leisurely breakfast before the local village fête; in other words, any time from 8:30am onwards. And never fear, even at this time of day the Muscadet is in full flow! My children’s primary schools also used to hold matinées tripes [tripe mornings] to raise funds for school trips. All the local pensioners would turn out in force at the village hall on a Sunday morning to tuck into tripe, support their grandchildren and catch up on the gossip.
If you’re feeling gutsy and you’re looking for a good spot to buy some award-winning tripes à la mode de Caen, look no further than the Boucherie Sabot in Caen. Or for those wanting to dine out in style, head to Caen’s restaurants Bœuf et Cow, Le Relais d’Alsace and Le Tablier, all of which serve this local delicacy. Also worth a visit is the gastronomic restaurant Le Dauphin, just opposite Caen Castle, which won this year’s special Tripière d’Orprize, awarded by the prestigious Confrèrie de Gastronomie Normande [Brotherhood of Norman Gastronomy] in Caen. Bon appétit !
Did you know that until the beginning of the 19th century, Calvados was just a drink that was produced on farms to be enjoyed with the family rather than sold? I was keen to learn all about this most Norman of tipples, and decided to pay a visit to the Busnel Distillery, the first major Calvados distillery in France, found in 1820 by Ernest Busnel in Pont-l’Evêque.
Ernest started out his career by distilling apple eau de vie in his cellars, producing what would eventually become the apple brandy we know today as Calvados. Some time later, his son Georges took over the business and gave his name to the distillery and brand. Somewhat of a perfectionist, Georges was keen to select the very best apples for his Calvados. ‘No good Calvados without good apples,’ he would say. Every day he would oversee the complex distilling process and scour Normandy countryside for new spirits. It is said that Georges went as far as to mix twelve spirits together, all of different vintages, on his quest to find the perfect blend.
George’s son Pierre was also to fall under the spell of Calvados. At an early age, he developed a passion for distilling, and in 1927 he started running the family business with his father. By this point, Calvados Busnel was being distributed throughout France. In 1938, the Busnel distillery became the sole supplier of Calvados to the famous transatlantic liner the Queen Mary. Already a national brand in France, bottles of Calvados Busnel started crossing the Atlantic to be enjoyed by American consumers. By 1960, Busnell was the premiere Calvados supplier in France.
At the end of the 1970s, the Busnel Distillery expanded and took over a cider factory in the village of Cormeilles. Here it has remained ever since, the result of four generations of skilled Calvados producers which has evolved into a successful tourist attraction offering a unique insight into the family business through a guided tour of the distillery.
We started our tour with a short film telling the story of the Busnel family. Next, we were shown the cider apples as they were gathered in the yard, waiting to be washed and pressed into apple juice.
We were then taken to the fermentation and distillation room. After pressing, the juice is poured into the tanks in this room, where it remains for 3 to 6 months. Thanks to the natural yeast found in the apple skins, the apple juice ferments (i.e. the sugar gradually turns into alcohol) to become cider. Fermentation depends mainly on the climate. The milder the winter, the faster the fermentation is, and vice versa. Although the cider produced during this process is not intended to be sold, it is important that it is of a high quality, otherwise it will not produce good Calvados.
Distillation begins once the apple juice has turned into cider (which contains around 6% alcohol) Between January and June, the smell of hot apples lingers in the air, as the cider is heated and then condensed in order to filter out all of the alcohol and aromatic flavours. The longer you distill the cider in the still, the more complex its flavour will be and the more you can sell it for. Single continuous distillation takes place in what is know as a column still, whereas double distillation takes place in a traditional alembic pot. More prestigious vintages such as the AOC Calvados Pays d’Auge are distilled twice to produce more complex flavours, whereas other types of Calvados are only distilled once, and retain a fresh, clean apple flavour as a result.
The liquid that emerges from the still is known as eau de vie, and contains about 70% alcohol. It can only be bottled two years after distillation (or even later than that, as mentioned above) so during this period, it ages in oak casks and becomes more aromatic, thus turning into Calvados. As time passes, floral and fruity notes mix with almond, vanilla, dried fruit flavours and hues of liquorice. Unlike many types of Calvados, the Calvados produced at the Busnel distillery does not have a very woody taste, as this was thought to mask other flavours. Once bottled, the Calvados does not develop any more in taste and can be stored for more years without going off. We took a wander around the barrel room, which stores both AOC Calvados and AOC Calvados Pays d’Auge varieties.
Once we reached the end of our tour, we were treated to a tasting session, during which we tried the AOC Calvados, AOC Calvados Pays d’Auge, Pommeau de Normandie and the Busnel Distillery’s very own appley take on Bailey, Liqueur Crème au Calvados – I was so good I bought bttles of everything to take home!
The Distillerie Busnel is open from 10am-12.30pm and 2.30pm-7pm every day from March to mid-November, and on weekends from November to the end of December. The guided tour can be in French, English or German and lasts about 90 minutes with a tasting session included, and costs €2 per person.
This is the time of year when the living is easy in Normandy…
Last June, my husband and I decided to set off for a short break in search of scenery, good food and some relaxation before the school summer hols began. We headed down the River Seine and followed the Normandy Fruit Trail from Notre-Dame-de-Bicquetuit to Duclair. We went at a leisurely pace and spent the day driving the 40 miles within the Boucles de la Seine Normande Regional Nature Park, taking in the fruit orchards, chalk cliffs and thatched cottages.
There are cascades of fruit blossom in the spring and these translate into juicy cherries from June onwards and plums a little later on in the summer. Strawberries, redcurrants and raspberries then come into season and can be bought directly from the local growers along the trail. The trail is dotted with ready-made stalls at the entrance to farms with freshly picked fare for sale straight to the hungry visitor. In autumn, the colours change as does the fruit when pears and apples come into their own.
Another highlight for us was the weekly market at Saint-Martin-de-Boscherville, where we stocked up on cheese, baguette and Mara des Bois strawberries for the last course of our al fresco picnic.
This stretch of the Seine has its own micro-climate and, thanks to its fertile soil, has proven a perfect location for fruit growing, a practice dating right back to monasteries in the Middle Ages, when apple and pear tree orchards were established. The fruit trail also coincides with the Abbey Route, so history buffs can delight in a visit to the amazing Saint-Georges-de-Boscherville Abbey, with its formal rose gardens and architectural simplicity. Next stop is the must-see Jumièges Abbey, christened ‘the most beautiful ruins in France’ by local boy made good, Victor Hugo. We decided to treat ourselves to an overnight stay in Jumièges at the four star Le Clos des Fontaines, which boasts an outdoor pool, and headed into the village for a gastronomic dinner at Auberge des Ruines.
There is a handy online fruit trail booklet to guide you on your travels through this fruit fest. So whether you prefer the fun of hopping on and off the free ferry which crosses the Seine as you go from bank to bank, or you are of a more sporty persuasion and prefer to walk or cycle along the trail whilst tasting the fruit, the Normandy fruit trail is a great way of soaking up the local flavours and ambiance (and then burning off some calories)!
Many casual visitors to Honfleur congregate on the restaurant terraces around the picturesque Vieux Bassin. You can’t blame them for soaking up that glorious view, but take the trouble to explore the narrow streets that lead gently uphill behind the wooden church of St Catherine and you could be in for a treat, especially if you’re lucky enough to bag a table at Le Bréard at 7 rue du Puits.
Billed simply as a ‘Restaurant Gastronomique, Le Bréard’s motto translates as ‘Gastronomy is the art of using food to create happiness.’ And what happiness! Read the menu beside the door and it’s impossible to imagine the subtle flavours and creativity that chef Fabrice Sébire puts into every dish, a fusion of French and Oriental cuisine.
Local lad Fabrice trained in Caen before working under some of the top chefs in Paris, but he has also been heavily influenced by time spent in Japan. In 2004, Fabrice and his wife Karine – who manages front-of-house – took over Le Bréard and made it their own. Today it is one of the must-try restaurants in Honfleur.
The décor is elegant but understated, decorated with soothing, natural colours, but this is an address where all are welcome. A French family with two impeccably behaved small boys ate dinner at the next table to us and we could hear the odd contented gurgle from a baby beyond the partition wall, whilst a solo American businessman tucked in at a nearby table.
Seasonal local produce features prominently on Le Bréard’s menu, which offers sufficient variety without being overwhelming, and spices and textures make every course into a treat for the eyes as well as the taste buds. Menus are priced at 32 euros for three courses and 48 or 58 for four, with amuse-bouche and gourmandises included.
I began with salmon with beetroot and radishes a delicate balance of flavours which complemented each other perfectly. To follow, I couldn’t resist the breast of guinea fowl served on a bed of Chinese cabbage and bacon, with vegetable ravioli and ginger – a thoroughly good choice. And after the cheese plate, my hot passion fruit soufflé proved a dream dessert, fluffy and flavourful with a delightful hint of decadence.
Le Bréard is closed all day on Monday, as well as lunchtimes from Tuesday to Thursday. Every table was taken when we visited on a Thursday evening, so it clearly pays to book ahead – it would be a real shame to miss out on such satisfying but subtle food!
I love a good restaurant recommendation, especially when it comes from a local. I was planning a trip deep into rural Normandy in search of a new Norman foodie trend – red flesh apples – and needed a stop for lunch. My local partner Capucine suggested the restaurant Etape Louis XIII in the village of Beaumesnil, approximately halfway between Lisieux and Bernay. Chef Sébastien is part of a chef’s association, the Toques Normandes, who are passionate about working with Norman produce and exist to promote Norman cuisine.
No sooner do I arrive in the village when I round a corner and am suddenly awe-struck by the magnificent Château de Beaumesnil. It may be lunchtime but I have to stop for a photo.
I see a sign for a potager (kitchen garden to you and me) just down a path from the entrance to the chateau so I go to have a look. I learn later that they grow over 500 varieties of vegetables here, including some that are near extinction, and they host a vegetable festival every September.
Back in the car and in no time at all, I pass through the main hub of the village, and arrive at my destination. I park up and walk through a beautifully kept garden to reach a very pretty traditional Norman building with half-timbered façades and geraniums spilling out of the window boxes. The building dates from 1612 and was originally intended as a rectory – I then realise that the name alludes to this building dating to the reign of Louis XIII!
I step through the front door into a dimly lit wood-paneled entrance hall and am greeted by the lovely Aurélie, who ushers me into the dining room. A huge fire place dominates the room and acts as a divider between what must once have been two smaller rooms. The fire is lit and the room is cosy and intimate with a touch of sophistication.
There’s a very calm atmosphere as classical music plays gently in the background and the restaurant’s diners have hushed conversations across tables. The service is equally discreet and attentive.
There’s a good selection on the menu and the starters and deserts feature quite a few French and Norman classics with a bit of a twist. For starters there are warm oysters with Camembert, Saint-Jacques scallops or Andouille tart with apples and creamy Pommeau sauce, home-made foie gras on toast with a cinnamon biscuit.
I go straight in for the main and choose the plat du jour: salmon with a carrot purée and seasonal vegetables. It is deliciously tender and I detect cumin, a squeeze of orange and a garnish of fennel that liven the accompanying vegetables. It’s rich, flavoursome and just the right amount.
I would have been more than satisfied to stop there but when I declined a desert, the gentleman on the table next to me intervened and said that I couldn’t leave the restaurant without trying the calvados soufflé – he always orders two! My arm is sufficiently twisted…
Wow! I’ve tried calvados is a few culinary forms but this by far tops them all. It’s light, fluffy, melts in your mouth and emits a heavenly aroma. When I meet Chef Sébastien after my meal he tells me that when he took over the restaurant a few years ago, he learnt this recipe from his predecessor as it was a firm favourite with previous clients.
So there you have it, the Etape Louis XIII is well worth the journey, if only for the calvados soufflé! I expect you’ll be won over with the rest of the menu too. Two courses are priced at €25 and three are €33. Given the quality of my meal, this strikes me as excellent value. L’Etape Louis XIII is open for lunch and dinner every day except for Tuesday and Monday evenings. And while you’re there, why not pop by the Château de Beaumesnil? It’s known locally as the little Versailles and with its beautiful gardens, it’s well worth a visit.
For as long as she can remember, Belgian-born entrepreneur Julie Decayeux has always loved horses. Her parents both loved horses and she learnt to ride at a young age. She realised that she had a particular affinity with large-set horses when she was given a Welsh cob as a teenager – they instantly had a connection.
While working in a museum dedicated to educating people about animals close to extinction, she learned about the plight of draught horses, a breed used less and less in agriculture, and ever since, has felt her life’s calling was to find a way to protect these endangered species. Wanting to combine this passion with her entrepreneurial flair, she left Belgium for Normandy some fifteen years ago with an idea and a hell of a lot of ambition to see it through. A region famous for its horses and synonymous with dairy production, it was the ideal place for to set up a farm on which to produce horse’s milk, or mare’s milk, to give it its official name!
With her new husband, Julie carried out some market research to see if milking horses would work as a business. She researched how to best preserve and treat the milk and developed a business plan over 18 months. Once she had decided what she wanted and where she was going to look, it took a mere three weeks to find a farm! It was love at first sight. While its hilly ground made it difficult to grow anything, the farm was perfect for keeping horses.
That was nine years ago now, and Julie and her husband have risen to the both the professional and personal challenges of running a farm. Since 2014, Julie has been producing chevalait (which translates literally to horse’s milk), and the main products she makes from it are cheese (soft, hard and cream), ice cream (green tea and vanilla flavours) and even a range of mare’s-milk-based cosmetics! In 2015, Julie ran a stall selling ice cream and other products at the World Equestrian Games at the Le Pin National Stud, which was a huge success. She also runs stalls at Orne Terroir, an event celebrating local products, and other foodie events.
So why horse milk? Julie was always allergic to cow’s milk, so mare’s milk seemed a good alternative for her. She grew up on mare’s milk and milked horses from a young age. She never gave her sons cow’s milk for fear that they had her same level of intolerance. As a result, both of her sons were both brought up on horse milk – for them it’s normal.
In Spain, mare’s milk has been used for medical purposes, and has been available in small quantities in hospitals ever since a Spanish doctor with diabetes discovered mare’s milk and claims that it saved his life. Told that his time was up at the age of 40, his liver and blood count were in a terrible state and he was obese. Having read good things about mare’s milk, he drank 500ml/day for three months without changing his diet or lifestyle. He lost 30kg over this time and was regularly monitored with blood tests.
Horse milk has also been shown to help against chromes disease and diabetes, and drinking 20ml everyday can combat depression because of its high levels of serotonin. “If 10% of all milk given to babies was mare’s milk it would combat so many 21st century diseases,” says Julie. “It holds incredible potential in the medical field!”
Julie insists that she would never say anything against cow’s milk but she’s concerned about the way it is over-produced, how the cows suffer and the type of feed given – the corn is not good enough quality and it’s not what they should be eating. It is clear to see that the horses she rears are like her children, and she cares for them as if they were. To avoid the horses getting ill, her and her husband take great care of them – massaging them, giving them homeopathy, aromatherapy and herbs should they need it. In 90% of cases, this approach either avoids or solves any medical problems the horses encounter. It also ensures that the mare’s milk stays organic; should they need to give medication to the horses, they wouldn’t be able to milk them for one month afterwards. “The animals must be well looked after, strong and healthy to produce milk of high quality,” says Julie.
Admittedly, there wasn’t a great demand at the start of Julie’s venture, but with 115 mares and 8 litres of milk produced a day, they’re now the biggest producer of mare’s milk in Normandy, and the only farm to produce fresh mare’s milk throughout the year! So what does mare’s milk taste like? Julie prepares me a sweet crêpe, made with mare’s milk. “It can be used in cooking, just like normal milk,” she says, as she serves me the crêpe, accompanied by a glass of mare’s milk. “For me, it’s now the only milk I use!”
Biting into the crêpe, I honestly couldn’t tell the difference. Taking a sip of milk, I am struck by how much lighter in consistency mare’s milk is than cow’s milk, altogether more refreshing and less heavy. There was also a flowery, almost herbal taste about it. I concluded to Julie that I could definitely take this over normal milk any day; after all, I’d be supporting a local business, humane treatment of animals, organic production and an endangered species of horse… reasons enough if any!
Julie’s chevalait is sold in 300 organic shops across Europe, including France, Belgium and Spain. To find out more about mare’s milk and Julie’s farm, visit the Chevelait website.
Set in lush Normandy countryside between Étretat and Fécamp, Le Bec au Cauchois restaurant is not an address you’d stumble upon. Instead, with a Michelin star and a formidable reputation built by chef and owner Pierre Caillet, this is a spot where foodies make pilgrimage. One Friday night I was lucky enough not only to dine here but to sit at the chef’s table and watch the magic happen…
The first thing that struck me was how calm and controlled the kitchen was – a far cry from how I’d imagined most professional kitchens. Perhaps I’ve watched too much Gordon Ramsay but there was zero evidence of the hot-headed chef barking orders whilst the rest of the team was gripped with panic.
There were several set menus of differing sizes all the way up to a nine-course tasting menu as well as à la carte. Stuck in a state of indecision, Chef quizzed me on my appetite, checked if there was anything I didn’t like and said that he would take care of my menu choices. Phew.Despite being fully booked on a Friday night, Chef Pierre happily talked me through what he was preparing, discussed how he’d paired flavours and introduced me to the ingredients that he was most excited about.
I was amazed to see that three or four of the team might work on one single dish. Each was plated to perfection and nothing left the kitchen without final approval from Chef Pierre.
After a selection of amuse bouche, I started off with foie gras coated in a jelly of reduced beetroot served with the shaved cedrat zest – a sharp Japanese citrus fruit, and garnished with tiny fresh flowers. It was a beautiful sight – the red round of foie gras looked like a giant sweetie and Chef Pierre explained that the bitter citrus flavour balanced the richness of the paté.
Next came scallop from Fécamp, marinated in the juice of kalamansi – another exotic citrus fruit, lightly poached and served with parsley root mousse and crisps – an old fashioned and nearly forgotten vegetable.
And then another dish came my way, Jerusalem artichoke with a white truffle ice cream. Chef Pierre informed me that truffle season had just started and I was eating part of his order of five Alsatian truffles that would last him three months. I’d not tried a savoury ice cream before and Chef explained that the ice cream mellowed the strong flavours of the truffle and artichoke – and it did!
After a dalliance with an enormous cheese board, it was onto dessert: a light mousse of baked apple served on a yummy layer of something resembling a biscuit base and served with a cider coulis. It was light, fresh and ridiculously yummy.
Between courses Pierre explained that his cooking is based around reworking the big French classics inspired by exotic and forgotten ingredients. Originally from Paris, after spending two years in Tipperary, Ireland, Pierre and his family returned to France and settled in Normandy to be close to his in-laws. When Le Bec au Cauchois restaurant was for sale, they snatched it up. Pierre explained that along with the advantages of running a country restaurant – he grows much of his own vegetables and all his herbs- it poses challenges too. Building a reputation was key to winning customers and after many years of hard work, in 2011 he was awarded the prestigious Meilleur Ouvrier de France. This national competition, overseen by the French Ministry of Labour, takes place every four years to award outstanding ability in a number of fields. Hundreds of chefs enter but after 18-months of examinations, Pierre was one of only eight chefs to be awarded the life-long title. Soon after in 2012, Le Bec au Cauchois was awarded one Michelin star.
Its reputation is now sealed and Pierre and his team cook for a full house most nights. For an unforgettable culinary experience, be sure to book ahead at Le Bec au Cauchois!
If you thought that Normandy was all about cider and calvados, then think again! Following the national trend for craft beer, the region has seen several new brands launch in recent years, the most emblematic of which being La MIN (Made In Normandy). With its retro look and its logo representing the Mont-Saint-Michel, it has a real Norman feel to it and is starting to trend in Parisian bars and hip grocery stores.
The story began just two years ago, when childhood friends Julien, Alexandre, Jocelyn and Cédric decided to create a beer that honoured their roots. The bunch grew up in Yvetot, at the heart of the Pays de Caux, a town they still call home despite living and working in Paris now. Whilst travelling around Europe during their studies, they noticed that they were always offered local craft beers in the bars and pubs they visited – something they didn’t encounter much at home. Back in France, they contemplated collaborating on their own ale, and after several months of planning, paperwork and development, La MIN was born.
What took the boys the most time was trying to get the taste just right. They managed to give the beer a very distinct and individual character, with a clear amber-golden colour and earthy, musty aromas complete with hints of citrus and honey. It comes with an ABV of 6.5% and is neither filtered nor pasteurised. La MIN is currently brewed at the Brasserie De Sutter in Gisors, a small town in the Eure region, but the four friends have big plans for the future. They are planning on buying a spacious farmhouse near Yvetot, in which their own brewery will be built. They will then be able to control the entire production chain, increase volumes and expand business activities.
La MIN is already served from the tap in several Parisian bars and is of course available in numerous cafés, pubs, clubs and grocery stores across Normandy, as well as in Intermarché supermarkets. A great place to get your hands on the brew is at the Fête du Ventre, one of Normandy’s main food festivals, held every October in Rouen. The boys run a stand there each year and serve thirsty customers hundreds of litres of their beer.
After satisfying the French taste buds, Julien, Alexandre, Jocelyn and Cédric are now hoping to introduce their unique Norman ale to the UK, where demand for new craft beers is high. Keep an eye out for the bottle on the shelves at your local!