The cider of the Pays d'Auge

Since its classification as a seaside resort, Deauville is an unmissable destination of Normandy. It proudly represents the region not only on the historical level, but also on culture and especially gastronomy. The Norman sole, the teurgoule, or even the calvados are typical specialties that can be discovered and be tasted in this small tourist town.

The most famous terroir in the region, the Pays d'auge cider is one of the specialties that Deauville has developed. De-cheminée, gros-moussette, mettais, bedan-des-parts, Antoinette ... these are names of cider apples that have been used to make this delectable liqueur. Indeed, it was made from over 400 varieties, all picked on Norman territory, which also contributed to its fame.

Its origin is somewhat mixed, for it was the Mediterranean peoples of Antiquity (who formerly called it Sagardoa or apple wine) who brought it back to Normandy in the 6th century. Beverage reserved for the nobles of the time, it is from the creation of the press in the thirteenth century that the cider was really recognized.

Different tastes (acids, sour, sweet-bitter and sweet), from the musts of each variety have been assembled to obtain this delicious flavor. Of course, in order to obtain a perfect maturity of the apples, they are picked in autumn and are stored over a period of 3 to 5 weeks. Those which are ready are then sorted and washed, then crushed to obtain a fresh juice naturally fermented by the yeasts.

During bottling, various ciders are obtained, including soft, crude, semi-dry and extra-raw. And it is only after a second fermentation (this time in bottle ) that it becomes sparkling.

In the deauvillaise tradition, the cider is only fresh, and generally during meals. Meanwhile, the region's chefs use it to prepare other culinary specialties such as cider (fish), cider ham or cider sorbet (dessert).

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