In Brittany , in Normandy and elsewhere, we drank cider accompanied by cakes of Sarrazins, or crepes. More and more cider becomes trendy and rejuvenates its image. It is now drunk for all occasions and not just candlemas. Objective: compete with beer.

50 new shades of ciders

With the success of the rosé version, cider now comes in several shades: pear, peach, lemon-glass vodka, red fruits ... We still pay attention to the excess sugar that goes wrong with tapas and other aperitifs . Raw cider , if possible AOC (Appelation d'origine contrôlée) remains him, a safe bet. Proof that cider becomes trendy, last year the brand Loïc Raison redesignated one of its bottles by the musical label Kitsumé.

The advantages of cider

Cider is not only good taste, it is especially cheap. We pay about € 2.50 for a good bottle. Besides the fact that cider has a low cost, it has especially low alcohol content: 2.5 ° for a mild cider and 5 ° for a cider . What to have fun!
Among the strengths of cider we note also its caloric balance that makes competition with beer: less than 50kcal for 15cl for the raw cider is a little less than the beer, much less than the rosé , the champagne , or even worse: the pastis .

To impress your guests and to cook with cider

To cook, we play the local chords by offering aperitifs, cheeses , cured meats and ciders of the same origins. Above all, the most interesting thing is to revisit the classics: cooking bouchot mussels with a good raw cider and a hint of cream is a real treat. Ditto in a pot from Dieppe where cider replaces white wine : over simmering, the effervescence dissipates but the fruity flavors of cider are concentrated.