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The Normandy Cider Route

Normandy Tourism, France

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Updated on 18 December 2020

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To the east of Caen, the Cider Route is a 25 mile signposted trail that criss-crosses the Pays d’Auge down picturesque country lanes connecting the villages of Beuvron-en-Auge (one of the ‘most beautiful villages in France’), Cambremer, Bonnebosq and Beaufour-Druval. Along the way, you have the choice of stopping off at over twenty cider farms!

LE CRU DE CAMBREMER in the Pays d’Auge

This landscape of densely wooded hills and dales and grazing cattle makes for a picture postcard journey through Normandy: it is punctuated by châteaux, manor houses, timber-framed cottages and apple orchards, a gift to the photographer and painter!

It is in great measure a landscape given over to the breeding and rearing of horses, and tucked away behind white fencing and high gates, set well back from the road by long driveways, can be found some of the most prestigious and wealthy stud farms in the country, known as haras (hence ‘horse’)

On the Cider Route distilleries and cider farms are indicated by the sign Cru de Cambremer .

The apples from which it is prepared are not eating apples; they bear many beautiful names such as la bouteille, le domaine, le tranquille, le bedan, le rouge-mulot  or  la petite sorte . These are blended in proportions kept secret by their producers, and from them a pure apple juice is produced, the first step. Cider is a living liquid, it matures, it clouds, it clears. The sugars in the pure juice will transform into alcohol, producing a drink easy on the palette and direct in taste, each a little different according to the criteria of the cider farm from which it comes. Cider is a drink that accumulates between 3° and 5°of alcohol by the fermentation of its sugars. Its strong characteristics are the result of being a totally natural product. The cider of the  Cru de Cambremer has a slightly bitter edgy taste which is great for quenching the thirst.

Calvados, the apple brandy, improves with age, in contrast to cider. This wonderful  eau-de-vie  is still made along traditional lines and is the greatest expression of the apple you can find anywhere. The cider destined for calvados won’t be bottled but left in cask to allow the sediment to settle within. After a year or two it is ready to be distilled according to the process used in the creation of any great  eau-de-vie.  There are two stages in this distillation. In the first distillation the unadulterated alcohol is extracted and then passed through a second distillation process in order to obtain the calvados, giving it depth and flavour. The calvados is stored in oak casks where it picks up the tannins in the wood and ages gracefully. Its age in cask is important as it affects the sophistication of the taste and some family businesses store casks of calvados that is over 50 years old (once bottled it ceases to age, unlike wine).

The Norman apéritif consists of apple juice and calvados selected to recipes that go back into the mists of time. It also ages while in oak casks and takes on a lovely amber colour. It is best served chilled and you’ll find it easy to drink, sweet as a sherry, thirst quenching, with plenty of body.

Cider, calvados and pommeau producers in Cambremer

• Calvados Pierre Huet
• Caves du Manoir de Grandouet
• Cave d’Alain Sauvage – Cru de Cambremer

CIDER, CALVADOS AND POMMEAU PRODUCERS around Beuvron-en-AUge

• Calvados Dupont
• Café Forges
• Le Pavé d’Auge

USEFUL INFORMATION

Authentic Normandy Tourist Office (Lisieux and the Pays d’Auge) authenticnormandy.fr

Calvados tasting at the Busnel distillery

Updated on 23 June 2020

The Normandy cheese route

Updated on 21 July 2021

Top markets in Normandy

Updated on 22 December 2023

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Ultimate Normandy Cider Route Guide & 1-Day Itinerary

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While you may be familiar with many famous wine regions in France such as Bordeaux, Burgundy , and Champagne , do you know about the Normandy Cider Route?

While this region of France isn’t a place where you’ll find a lot of vineyards, you’ll definitely see plenty of stunning orchards growing several kinds of apples. 

Because apples grow here so abundantly, cider is the name of the game! 

As there are several fantastic cider producers, there is even an entire Cider Route in Normandy you can drive along to taste and purchase this delightful beverage. 

So in this Normandy Cider Route guide, I’m going to tell you everything you need to know about visiting the Cider Route in Normandy as well as the perfect 1-day itinerary!

What Exactly is the Normandy Cider Route?

Located in the Pays d’Auge (an area that sits along the departments of Calvados and Orne) are several little towns like Cambremer, Beuvron-en-Auge, and Bonnebosq that make up a route where there are several cider farms.

This area is east of Caen and south of Deauville, and can be visited as a day trip from either city. 

The Cider Route (or Route du Cidre in French) will lead you to several amazing farms and orchards, and you’ll drive past many lovely villages with charming half-timbered houses that are classic for Normandy. 

There are over 20 farms to choose from and visit! These farms are designated as the Cru de Cambremer producers, and the A.O.P. Pays d’Auge ciders are amongst the best quality here. 

You’ll see that there are also signs that point you to various farms along the route. However, I recommend perhaps doing a little research (or just stealing my Normandy Cider Route itinerary below), and having a bit of a plan ahead of time. 

What Products Are Grown Along the Cider Route in Normandy?

Cider, of course! 

I mean, yes, cider is grown here, but it is not the only apple beverage or product made here. For starters, there are different kinds of cider.

The farms here have the Cidre AOP Pays d’Auge as I discussed above, but there is also Cidre Brut (which is a dry cider), Cidre Doux (a sweeter cider with less alcohol), and Poire (a cider made from pears).

While many ciders in the US tend to be alcohol-free, the ones made along the Normandy Cider Route do have alcohol. Usually, Cidre AOP Pays d’Auge and Cidre Brut have around 4-5% alcohol, while Cidre Doux tends to have 2-2.5%. 

Another big beverage made here is Calvados . There is also a Calvados Pays d’Auge AOP as well. Calvados is an apple brandy that is made by distilling the cider and fermenting it into an eau de vie. It is aged in oak casks before being sold as Calvados. The longer it ages, the smoother it becomes to drink. 

For the Calvados Pays d’Auge AOP, it must be double distilled. 

Calvados can be served in many ways including in cocktails or on its own as an aperitif or digestif. 

Another famous drink of the region is Pommeau , especially the Pommeau de Normandie AOC. Pommeau is made by mixing apple juice and Calvados. This drink is great to end a meal as the sweetness goes well with chocolate or apple-based desserts. 

Aside from these alcoholic beverages along the Route du Cidre, you can also enjoy regular apple juice , pear juice , apple cider vinegar , and more depending on the place you visit! Many farms also sell things like honey, cheeses, etc. too. 

Perfect 1-Day Itinerary For the Normandy Cider Route

Now that you know more about the Cider Route in Normandy, France, and what products you can expect to find there, let’s talk about the perfect 1-day Cider Route itinerary. 

I was in Normandy in September 2023 on a fun 7-day road trip . During this road trip, I definitely wanted to check out the best of the Cider Route, buy Normandy cider, and perhaps go on a tour of a Calvados distillery. 

So if you want to have a great day along the French Cider Route in Normandy, you’ll love this itinerary that I made! 

Stop 1: Desvoye Cider and Calvados

D146, 14340 ST AUBIN LEBIZAY

We started our day driving from Deauville , where we spent a few days during our Normandy road trip. Here, we began our first stop of the morning to Desvoye Cider and Calvados. 

This place is a third-generation family-owned farm, and the interior of the tasting room is super charming with old farming equipment. They grow around 20 varieties of apples for their cider, all of which fall under the Cider AOP Pays d’Auge requirements. 

While you’re here, ask for your first “degustation,” which means tasting in French. Many tastings along the Cider Route will include samples of ciders, Calvados, and Pommeau. 

Here, we tasted Cider AOP Pays d’Auge, Pommeau de Normandie, Calvados, and even their other ciders. I particularly enjoyed the Cider AOP Pays d’Auge as well as the Brut. 

Hours: April-June (Monday, Tuesday, Thursday, Friday, and Saturday from 9:30 am-12:15 pm and 2-6 pm). July-August (Monday-Saturday 9:30 am-12:15 pm and 2-6 pm). September through March (Monday, Tuesday, Thursday, Friday, and Saturday from 10 am-12 pm and 3-5 pm).

Tours: This place does offer tours in French during the summer, but reservations must be made in advance and cost €4 per adult. 

Stop 2: Calvados Pierre HUET

5 Av. des Tilleuls, 14340 Cambremer

Next up, you’re going to head to one of the larger cider and Calvados farms in Cambremer. Calvados Pierre Huet dates back to the 1800s and is in its 5th generation now. 

With its success and popularity for tasting, they even built a new reception area in 2010. Today, they’re all about sustainable production, and they grow over 25 types of apples here!

A tasting here also includes several of their ciders and Pommeau. Of the ciders, the Cidre AOP Pays d’Auge is definitely the best! 

But, what they’re most famous for is their Calvados. They have a whole range of aged Calvados, from 2-3 years to 30+ years. 

And, if you ask nicely, they may let you try an older Calvados if it’s available in the tasting room! 

This is a great place to pick up a bottle or two of cider or a small bottle of Calvados to enjoy later in your trip.

Hours: Monday-Saturday 9 am-12:30 pm and 2-6 pm. Sunday and public holidays 10 am-1 pm and 3-6 pm. Closed on Sundays and public holidays from October-March. 

Tours: Tours are offered in English (unless a group already reserved it in French) from April through September on Monday and Tuesday at 2:30 pm. It is offered in French from October through March from Monday-Friday at 11 am and 3 pm. It costs €3.50 per adult. 

Stop 3: Les Jardins du Pays d’Auge

Av. des Tilleuls, 14340 Cambremer

After your tasting, you can wander over to Les Jardins du Pays d’Auge next door. These are some magnificent gardens that makeup about 4 hectares of land.

Here, you’ll find lovely flowers, trees, some small ponds, and cute, half-timbered buildings. There is also a crepe shop if you want to have lunch here. 

It is well worth wandering around the gardens, taking photos, stopping to say “Bonjour” to the resident donkeys, and even visiting the little museum in the midst of the place. 

Hours: Every day from May-September from 12:30 pm-6:30 pm. It is only open from Monday-Saturday from 1-5 pm during October 1-20. 

Admission: €9 for adults, €5 for children aged 6-14, and free entry for children under 6. 

Stop 4: Lunch in Cambremer at Au P’tit Normand

Pl. de l’Église, 14340 Cambremer

While you’re still in the lovely town of Cambremer, it is time to have a delicious Norman lunch. And the best place for that is Au P’tit Normand . 

This is probably one of the best places we ate during our road trip, and if you want traditional Norman cuisine, this is the place to go. Enjoy things like steak with Camembert sauce, Andouillette with Normandy cream sauce, shallot, and chives, tripe, and even breaded Livarot cheese with fried potatoes! 

It is definitely a place for a hearty lunch. But don’t forget a sweet treat at the end like the apple tart! 

Hours: September-May it is open from Tuesday to Saturday from 12-2 pm and 7-9 pm. During June-August, it is open from Tuesday to Saturday from 12-2 pm and 7-9 pm and Sunday from 12-2 pm. 

You may want to make reservations in advance as this place is quite popular!

Stop 5: GAEC du Manoir de Grandouet

Le Manoir de, 14340 Cambremer

As you can see, many of these cider farms on this Cider Route in Normandy itinerary are close to the charming town of Cambremer. And this one is just outside the town and is the most adorable little cider farm you’ve ever seen. 

Aside from the absolutely stunning half-timbered farmhouses, there is an antique apple press and a little tranquil pond. 

Also a third-generation cider farm, this place has 20 varieties of apples along its 28 hectares of orchards. Oh, and what is even more adorable is that they have 90 dairy cows grazing in their orchards. 

The milk produced here is then made into Pont L’Eveque and Livarot cheeses at a local cheese dairy. 

This is a great place to visit post lunchtime as the cider farms reopen for the remainder of the day. Again, a tasting here includes samples of their Cider AOP Pays d’Auge, other ciders, Pommeau, and Calvados. 

I really enjoyed the pear cider as well as the Cidre Brut. 

Hours: Open Monday-Saturday from 9 am-12:30 pm and 2-6 pm. Sunday from 2-6:30 pm. 

Tours: They do offer free guided tours and tastings for groups of more than 15 people. 

Stop 6: Bonnesbosq

This is a pretty quick stop, as this town is pretty small. However, it is along the Cider Route and is a really cute place. Enjoy driving through the town as you continue your way to the next stop. 

Stop 7: Fermé de la Valle Au Tanneur

La Vall. aux Tanneurs, 14340 Repentigny

This is another great farm along the Cider Route in Normandy and one that we just happened upon before our last stop. 

So take a quick little stop to this lovely spot for more samples of cider. This place also has quite a few Norman dairy cows in their orchards, and they make several apple products. 

So come in for a tasting and enjoy their AOP Cider Pays d’Auge Ferme de la Vallee au Tanneur Semi-Dry and their Extra-Brut. 

Hours: April 15-September 15 open daily from 9 am-12:30 pm and 2-7 pm. Open daily for the remainder of the year depending on attendance. 

Stop 8: Chateau du Breuil

Le, Les Jourdains, 14130 Le Breuil-en-Auge

The last stop is actually not where you’ll find cider, and it isn’t technically on the Route du Cidre. However, it is a famous distillery making some of the best Calvados. 

And you’re going to want to book reservations ahead of time for this one. This sprawling estate and distillery is making anything from Calvados AOC Pays d’Auge to rum and whiskey. 

If you want to learn more about how Calvados is made, as well as sample their Calvados, Pommeau de Normandie, or perhaps a rum or whiskey, you’ll want to book a tour. 

Luckily, there are quite a few tours that happen daily, and yes, they do offer tours in English as well. 

We did the later tour in English when we visited. It was really cool to learn how Calvados is made and even see a really interesting video in the cellar projected onto barrels demonstrating how the product goes from tree to glass. 

Hours: October-May (Daily from 9 am-12 pm and 2-6 pm). June-September (Daily from 9 am-6:30 pm). 

Tours: Tours take place from 10 am, 11 am, 2 pm, 3 pm, 4 pm, and 5 pm. Tours last about an hour, and cost €8.50 for adults. As you’re booking, be sure to specify whether you need a tour in English or not. They do offer tours in English. 

Optional Stop 9: Pont L’Eveque

Now you’re off the Normandy Cider Route, and if you have the time, why not head to the town of Pont L’Eveque, known for a cheese of the same name? 

For us, as we were staying in Deauville, it was on the way back from Chateau du Breuil. 

As I’ve discussed in my French cheese article , there are some regions that are pretty popular for cheese. Normandy is definitely one of those regions. So, while you’re here, why not stop by a fromagerie in the town of Pont L’Eveque to taste Normandy’s famous cheeses? 

We went to Fromagerie La Dégusterie . It is open from 10 am- 7 pm, making it a great place to stop at the end of your day. 

Here, you can taste the 4 main cheeses of Normandy: Pont L’Eveque, Livarot, Neufchatel, and Camembert. Purchase some cheeses from the cheese shop to take back with you for dinner that evening at your hotel! 

After this visit, it is time to head back to wherever you’re staying!

1 Day on the Normandy Cider Route Map

When to Visit Normandy

Normandy weather seems to be closer to that of the UK than the South of France . So it can be overcast and rainy, especially in the winter months. 

Also, as you’ve seen by the hours and such above, many Calvados and cider producers offer more tours and longer hours during the summer months. I would recommend visiting the French Cider Route in Normandy between June through mid-September for the best chances of better weather and more places being open . 

However, note that the height of summertime will be the busiest. Many people are on vacation, especially during July and August, meaning tours may be fully booked and it is difficult to have a quick tasting somewhere. 

So June and September are actually pretty good months to go to avoid most of the summertime crowds. 

Where to Stay For the Cider Route

Most people tend to stay in the city of Caen and visit the Normandy Cider Route from there. However, we really enjoyed making a day trip from Deauville and basing ourselves in this delightful beachside town. 

And additionally, there are some cute places to stay in the countryside! Here are some options.

Caen: Clos Saint-Martin

Located in the historic center of Caen, this restored mansion dates back to the 16th-18th centuries. This bed and breakfast is full of charm and is in a great spot for exploring the city!

Book it here!

Caen: Hotel La Fontaine Caen Centre

In the city center of Caen is this lovely hotel featuring colorful and comfortable rooms, a tasty local breakfast, and is within close proximity to parking and many shops. 

Deauville: Villa Augeval Boutique & Spa

This is where we stayed on our visit to Deauville and it was delightful! This gorgeous hotel has a heated pool, stunning rooms, and a lovely garden area to relax in after a day exploring the Cider Route in France. 

Countryside: Chateau de Hieville

Located in the middle of the Pays d’Auge, you’re in a fantastic place for exploring. We actually stayed here on our last couple of nights during our Normandy road trip to relax in the countryside. This estate is complete with a heated pool, garden, and even a resident donkey and goat. 

Oh, and the interior of this bed and breakfast is full of charm, complete with portraits and a tapestry from the owner’s family estate. You’ll love the spacious and beautifully decorated rooms, the tranquility of the countryside, and the homemade breakfasts! 

We fell in love with this amazing chateau and it is within easy driving distance to the cider farms!

Other Tips For Visiting the Cider Route in Normandy, France 

• You’ll likely need a car. There aren’t many guided tours of the Cider Route that you can take, which means you’ll likely need to rent a car. I like checking Auto Europe for the best deals!
• Drink responsibly! As this is a driving itinerary, please drink responsibly. Have a plan to safely get around.
• You may want to learn some French . While places like Calvados Pierre HUET and Chateau du Breuil have people who speak English, note that at many of the smaller farms, they may not. Even just knowing a few key French phrases is a good idea. Even a simple, “Pourrais-je avoir une degustation, s’il vous plait?” will help. This means “ Could I have a tasting, please?” Also, if you wish to buy something, say “Je voudrais acheter ça, s’il vous plait.” This means, “I would like to buy this.” Just be sure to point at what you’d like to buy. For other useful French phrases, check out this post . 
• Always start with Bonjour or Bonsoir. Yes, always say, “Bonjour” or “Bonsoir,” when you enter a place. It is considered rude not to. I usually switch to Bonsoir in the evenings around sunset or 5 pm.
• Tastings are usually free or very inexpensive. If you decide to purchase anything almost all the ciders are very inexpensive as well. Calvados can get pricey depending on how long it has been aged, but you’ll find many reasonably priced bottles as well. 
• For details on each of the Cru de Cambremer producers, check this list .
• Searching for travel insurance? I love World Nomads !

So there you have it! This is everything you need to know before going cider and Calvados tasting in Normandy on the Normandy Cider Route! 

This unique route in France is a great place to get acquainted with the region’s most famous fruit! Which place would you most like to visit? 

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The Cider Route, a road trip in pure Norman style

Published January 10 2022

Reading time: 4 min

Discover the charm of the Pays d'Auge by taking the Cider Route and meet the cider producers. On the program: guided tours, tastings and immersion in a remarkable natural and architectural heritage.

The Cider Route, what is it?

Located in Normandy, in the heart of the Augeronne countryside between Caen and Lisieux, the Cider Route is a 40 kilometer tourist circuit that crosses the Pays d'Auge . Straddling 3 communities of municipalities: Normandy Cabourg Pays d'Auge, Lisieux Normandy and Terre d'Auge, it highlights the cider products and producers . If you are pragmatic and a bit curious, the Cider Route it's a good way to discover the built and natural heritage of the Pays d'Auge and learn more about the history and ancestral know-how of cider production.

Now that the mystery of the Cider Route has been solved, one question is sure to bother you: where does it begin? To parody a legendary detective, we will answer you: “The answer is simple my dear Watson. The Cider Route is a 40 km long loop. It starts where you want it to.” But to facilitate your journey and optimize your organization, we advise you to start with Beuvron-en-Auge because: 

• the village is classified among the Most Beautiful Villages of France ;
• the travel advisors from the Beuvron-en-Auge tourist office are there to help you create your itinerary and;
• they can also tell you about small family productions which are not necessarily listed on the Cider Route.

Guided tours and tastings on the Cider Route

The Cider Route brings together around twenty producers, almost half of whom are part of the brand Remarkable site of taste . The Remarkable Site of Taste brand, supported by 4 ministries, rewards a territory offering: 

•  an iconic product
•  a remarkable natural and architectural environment
•  great hospitality

Among these producers, there are many who take pleasure in sharing the love of their profession and the quality of their products with their visitors. Cidre , calvados , knob , Pear , the list is long and there is no shortage of opportunities to taste these Norman nectars.

The Appellation d'Origine Protégée Cidre Pays d'Auge (AOP Pays d'Auge) guarantees production in accordance with ancestral know-how, with very precise specifications.

Did you know?

The Cider Route is at the heart of the geographical basin which is home to the Appellation d'Origine Protégée Cidre Pays d'Auge (AOP Pays d'Auge)

A road trip in the pure Norman style

Let's sweep them away! The Cider Route, beyond being a tourist route with producers and agricultural products, is above all an invitation to discover the remarkable natural and architectural heritage of the Pays d'Auge.

Do like Thelma and Louise and take the car, direction Norman sweetness!

Let yourself be carried away by the Norman air

At the wheel of your small city car, your family station wagon or your superb Cadillac, take pleasure in hurtling down the small roads that criss-cross the Pays d'Auge. Stop (when possible of course) on the roadside. Admire the landscape, feed your eyes with green images with these fields, these meadows and these orchards. Venture out with caution to observe grazing cows and horses. Take some time for yourself and breathe in the Norman air.

The quest for remarkable architecture

Continuing on your way you will certainly come across, at the bend of sometimes incongruous paths, on magnificent mansions and splendid half-timbered constructions. You will also cross many localities, villages and small towns such as Beaufour-Druval. But if you are looking for remarkable architecture, go and visit Beuvron-en-Auge , Bonnebosq or Cambremer, the 3 flagship villages of the Cider Route. 

In Beuvron-en-Auge, architecture is expressed through various buildings. You will see for example the halls - which have been restored with old materials, the manor of the XV e century or the Saint Martin church and the half-timbered houses dating from the XNUMXth e   and XVIII e centuries.

Events around the Cider Route

On the 3 communities of municipalities, many events are organized around the cider route. On our territory, you will find in Beuvron-en-Auge:

• la Geranium festivals
• the Boogie Woogie Festival at Haras
• la Cider and Apple Festival 

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Calvados and Apples - Normandy Cider Route OTI Bayeux-Bessin

A road trip along the Normandy cider route

The Normandy Cider Route , known as La Route du Cidre in French, is a unique well-marked route introducing travelers to calvados brandy and apple cider . As we head into Fall and the leaves start to display an autumnal array of yellows, oranges and reds, it is a beautiful time of year to explore the cider route in Normandy.

Enjoy some apple cider and Calvados apple brandy from Normandy - © OTI Bayeux-Bessin

If you’re visiting France from further afar, you may like to include a few days in Normandy as part of a longer travel itinerary around France . The entire cider route covers 40km, bisecting tiny villages , traversing the typical rural backroads of Normandy with centuries' old manors and distilleries dispersed throughout the route.

From Paris, you will reach the cider route area in about 2hr15 drive. 

A very brief history of cider in Normandy

It is said that Basque sailors introduced Norman mariners to cider as far back as the 6th century AD. It took some time for cider-making to gain traction in Normandy but by the 17th century, cider had overtaken cervoise (a type of traditional barley beer) in popularity. It remained the first-choice alcoholic drink in Normandy until beer took over during the 20th century.

To this day, farmers use traditional methods to cultivate apple trees in clay soil and sedimentary rock. There are many different varieties of apples, all with different flavors; some are bitter, some are tart and others are sweet and acidic. Depending on the type of brandy or cider they’re producing they must also go through a specific type of fermentation and distillation process, which you will learn about if you visit one of the local producers.

Photo: OTI Bayeux-Bessin

Discovering the Normandy Cider Route

In this itinerary, we suggest a few lovely places along the Cider Route that you could visit over one or two days. This will depend on how long you want to spend in the region. After discovering the pretty villages and sampling various delicious ciders and brandies, you may not want to leave too soon!

Following this map, you can stop at Cambremer, Beuvron-en-Auge , Beaufour-Druval and Bonnebosq , rounding off at the gorgeous Chateau du Breuil . It’s a private castle but they produce some of the best calvados brandy in Normandy , so it’s well worth the stop. You’ll also see a number of perfect places to stop for a picnic and discover artisan workshops where you can buy authentic souvenirs from Normandy.

Map of the Cider Route in Normandy

Here’s our suggested Normandy Cider Route itinerary:

• Stop 1: Cambremer
• Stop 2: Beuvron-En-Auge
• Stop 3: Beaufour-Druval
• Stop 4: Bonnebosq
• Stop 5: Chateau de Breuil

Stop 1: Calvados Brandy and Apple Cider in Cambremer

In the heart of the Pays d'Auge is the lovely little village of Cambremer . If you’ve had a long drive, stop to stretch your legs in the Place de l’Eglise and enjoy a coffee at the Bar des Sports. Then drive over to your first distillery stop  to visit Calvados producer, Calvados Pierre Huet.

Calvados Pierre Huet

The Huet family has been making apple cider and apple brandy since 1865 and are proud producers of one of the best calvados in Normandy. They also make pommeau, a preparation of apple brandy mixed with apple juice, for those who prefer something less strong.

This charming manor is surrounded by 30 hectares of apple orchards right on the cider route, with distillery barns nestled behind. They sell aged Calvados of up to 41 years old and they still have a 1935 vintage in stock. They also produce their own “Crème Pierre Huet”, a type of Baileys (Irish cream) made from Calvados. Try it and see if you like it better than the original Baileys!

Guided tours of the estate:

On Mondays and Tuesdays at 2.30 from April 1st through September 30th, they give guided tours of the estate in English . The tours include a visit to the sorting areas, to the sheds where the apples are pressed, the underground cider cellars lined with oak barrels, and the distillery. You will also be able to taste some samples of apple juice, cider, pommeau and brandy in the shop. Check the Calvados Pierre Huet website for opening hours and for more information about the tours.

Photo: OTI Bayeux-Bessin 

Lunch in Cambremer

Restaurant option: au p’tit normand restaurant.

This restaurant is on the main square of Cambremer (Rue Pasteur) and offers good, typical Norman food for a reasonable price. It’s open for lunch (12-2pm) from Tuesday to Sunday (closed on Mondays) and dinner (7-11pm) from Tuesday through Saturday.

Grocery store: L’Épicerie de Cambremer

Another option is to buy a picnic lunch from the L’Épicerie de Cambremer grocery store. They sell quality products such as charcuterie, cheese, bread and wine.  

Stop 2: the beautiful village of Beuvron-en-Auge

Fifteen minutes’ drive from Cambremer is the picturesque village of Beuvron-en-Auge , recognized as one of the most beautiful villages in France . Most buildings in Beuvron date back to the 17th century, and you’ll see that every house is built in the gorgeous half-timbered style for which Normandy is famous.

Look out for a beautiful yellow-brown manor house dating back to the 15th century at the end of the only street in the village. Classified as a historical monument, as the detail on the woodwork of this manor house is superb, with faces and patterns carved into it. The village church of Saint Martin is also built in the style typical of the region.

Stroll through the center of the village and appreciate the small, pretty square filled with flowers and a covered market . Allow about an hour to explore the village, take some photos and buy some nice souvenirs.

The beautiful village of Beuvron-en-Auge on the cider route in Normandy (Photo: CC by SA - Christophe Finot )

Stop 3: Denis Geneviere Marie, Beaufour-Druval

Continue on your journey along the picturesque country lanes of the Normandy cider route. The next stop in the itinerary is a small but charming cidery that offers cider and apple juice tastings . The staff at Denis Geneviere Marie don’t speak much English but a smile and a ‘Bonjour!’ will go a long way.

Restaurant option: La croisée des saveurs

Along the same lane a few minutes from Denis Geneviere Marie is a well-regarded Brasserie , ' La croisée des saveurs' , selling Norman cuisine using local products. It is popular so be aware that you may not get a table without a reservation. You will find it at Carrefour Sorin, 14340 Beaufour-Druval.

Stop 4: The ancient village of Bonnebosq

Stop for a short wander through the typically Norman village of Bonnebosq. Alternatively, drive through slowly admiring the quaint half-timbered buildings and continue to your final stop at a stunning, private castle.

Stop 5: Château du Breuil

The Chateau de Breuil is a beautiful, private château set in a gorgeous park and serving excellent apple brandy. Be sure to arrive at 11am or 5pm for a guided tour of the estate. You will be able to visit the still and the cellars, and sample several brandies of various ages. A bottle of brandy will cost about 40€, and Pommeau about 13€. It is located at 14130 Le Breuil-en-Auge.

Following your visit to the Chateau, you’ll be in an ideal position to continue on to the Normandy coast. We highly recommend spending a couple of days exploring the coastal towns of Honfleur, Trouville, Cabourg, the Normandy landing beaches, and the abbey of Mont Saint Michel , if you have time. Of course, if you book one of our Normandy tours , we can organize every aspect of your driving itinerary, including car hire and B&B accommodation .

We warmly invite you to browse our tours page and to contact us with any questions you may have or to make a booking.

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Normandy Cider Route: exploring the villages of the Normandy Cider Route

The Cider Route is found in Normandy, and following its course makes for a pleasant day or two exploring some of the Normandy villages, and discovering how and where in Normandy cider is made. Cider tasting is of course obligatory!

Meanwhile you will also see some lovely Normandy Villages, and for many people this is the main reason for following the route.

Normandy has some of the most attractive rural architecture to be found in France, set in beautiful quiet countryside. Especially typical to the region are the many medieval colombage (half-timbered) houses, many of which are now surrounded by carefully tended gardens.

The cider route is a clearly signed route, approximately 40 kilometres long, that passes the producers of the "AOC Pays d'Auge" cider. You can see how cider is made, taste it and buy it.

The signs for the route are clearly marked ("Route du Cidre" and a picture of an apple) and are easily followed.

The route passes from village to village, producer to producer, through narrow lanes in the beautiful Normandy countryside. The cider producers who are part of the route are marked as "Cru de Cambremer".

Recommended detour: at five kilometres from Cambremer you can visit the lovely Chateau de Crèvecoeur-en-Auge, a moated chateau with medieval walls and some attractive colombage architecture.

The cider route then continues through Grandouet, Montreuil-en-Auge, St-Ouen-le-Pin, La Roque-Baignard, Bonnebosq, Beaufour-Druval, Saint-Aubin-Lébizay, Beuvron-en-Auge , Hotot-en-Auge, Victot-Pontfol and Rumesnil before returning to your start point at Cambremer.

The ciders qualifying for the AOC are marked as Cidre de Cambremer. To qualify, the cider must be made following strict regulations, according to traditional techniques - the AOC (Appellation d'origine contrôlée)regulations for cider are applied as strictly as those for wine).

You will usually find Pommeau (a Normandy aperitif) and Calvados (a Normandy liquer) at the same producers.

Other selected Normandy highlights

While the Normandy Cider route is a good introduction to the region and will introduce you to some lovely villages and scenery we suggest you also enjoy some of the other highlights the region has to offer.

Normandy also has the world-renowned Mont-Saint-Michel, and some nice beaches and coastal ports, for example at Deauville and Trouville , and also nearby Honfleur (Honfleur being the most attractive of the three).

Most visitors to Normandy also like to visit the Normandy Landing Beaches and Bayeux (above all to see the Bayeux tapestry).

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The cider route.

East of Caen, the Cider Route is a touristic route that winds through a typical landscape of the Pays d’Auge and connects, through small picturesque roads, the villages of Cambremer, Beuvron-en-Auge (classified village) , Bonnebosq, and many others in the country of Cambremer.

In this beautiful bucolic setting, a true postcard of Normandy, castles, mansions, half-timbered houses and fields of apple trees give the Normandy region some of its most beautiful images. The Pays d’Auge is also the favorite riding ground for the most prestigious stud farms.

With its specific vintage, the Cambremer Cider Route is listed in the heart of the Cidre Pays d’Auge Protected Designation of Origin. The “Cider Route” brings together about twenty producers. They are indicated by the panels “Cru de Cambremer”. Find them and enter without hesitation! Cambremer’s cider label A.O.P. Pays d’Auge is your guarantee of origin and quality.

Since the wines are different from one cellar to another, ask to taste !

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French Cider: The Nectar of Normandy

Sean Finelli Last Updated: March 25, 2021

The Normandy region of Northwestern France is synonymous with World War II, bringing images of the D-Day Landings to the forefront of many minds. Outside of Normandy’s storied history, the region is known for its rolling hills, orchards and farmland. One of the world’s largest areas for apple production, French cider is Normandy’s signature export. With France known primarily for its wine production, French cider from Normandy stands out as the nectar of the region’s fruitful apple-growing industry.

Hey, we sell tours too!

While we provide the information in this post for free, we also offer tours at very reasonable prices. Are you visiting Paris and want nothing more than to see France’s lush countryside? Would you like to learn more about France’s history while tasting some of its finest ciders and champagnes? The Tour Guy offers the best Paris tours designed to satisfy your thirst for knowledge (and libations). We offer a day trip from Paris to Normandy which features visits to the most important World War II sites. Experience the history of the D-Day Landings and break for a Normandy French cider tasting in the surrounding countryside area.

The Agriculture of Normandy

Normandy’s economy is primarily agricultural. The region’s main exports include dairy products (milk, cheese and butter), seafood (oysters, scallops and mussels), thoroughbred horses and apples. Normandy harvests over 300,000 cider apples each year. Strict guidelines are employed in the production of French cider. The controls that are regulated include the type of apple, the density of orchards, fermentation and final alcohol levels.

What Constitutes French Cider?

A French-style cider is characterized by a rich amber and a bittersweet, over-ripe finish. French ciders are low in acidity, with the perfect balance of sweet and bitter. Some French ciders have a primarily fruity flavor, some have a more bitter profile and others have a combination of both flavors. The apples used to make traditional French cider are bittersweet, cider apples that are low in acidity. Frequin Rouge, Michelin and Muscadet de Dieppe apples give French cider its distinctive profile.  

How French Cider from Normandy is Fermented

The fermentation process that creates French cider is known as keeving. This process involves letting the natural pectin of the apples turn to a jelly-like consistency in cold temperatures over a week. After one week, the pectin jelly begins to rise to the top of the fermentation tank. The movement of the pectin to the top of the fermentation vessel places the juice in between the heavy solids at the bottom of the tank and the jelly at the top. The remaining juice in the middle of the tank is deficient in nutrients.

Traditional winemaking and cider-making require the presence of nutrients for the yeast to feed on during the fermentation process. In the process of fermenting French cider, excess nutrients and yeast are removed are siphoned out. The nutrient-deficient juice is then slowly fermented at cold temperatures with small quantities of yeast for 3-6 months. Many French cider-makers will carbonate the cider or pasteurize it before bottling.

Types of French Cider

Normandy’s thriving apple harvesting economy yields the production of three distinct types of ciders: Cidre (traditional French cider), Calvados and Pommeau.

Traditional French Cidre is closer in flavor to a sweeter beer than typical American apple cider. The alcohol content for Cidre is very low, no more than 3-5% ABV. Cidre comes in a sweeter doux style or a drier brut style and is traditionally served with crepes. Our food tour through the Le Marais neighborhood of Paris features a crêpe and French cider tasting.  

Calvados is made specifically in Normandy and is made using a similar process to cognac, resulting in higher alcohol content than traditional Cidre. Aged in oak casks for at least a year, Calvados is traditionally served after a meal as a digestif. It is also sometimes served as a palate cleanser in preparation for the next course of a multi-course meal. Locals in Normandy refer to this as trou Normand or a Normandy hole.

Pommeau is made from a blend of Calvados and unfermented apple juice. This blend is then aged in oak barrels. Alongside the apple flavor, drinkers of Pommeau will notice notes of vanilla and honey. The alcohol content for Pommeau is between 16% to 18% ABV. Pommeau is generally served before meals as an aperitif.

If you would like to experience the many flavors of French cider from Normandy for yourself, we offer a Paris food tour through Le Marais and a day trip from Paris to Normandy . Both tours feature authentic French cider tastings. Experience the history, sights, sounds and flavors of France with The Paris Guy!  

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About Sean Finelli

Sean is a co-founder and owner of The Tour Guy and its subsidiary The Roman Guy. He studied finance and statistics, but that is his "Dr. Jekyll" side! His "Mr. Hyde" is in love with travel, art, history, and culture. Sean has read libraries of historical text and believes that all internet content should come from books. A practice he follows!

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The 5-minute essential guide to French cider

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Normandy Brittany Food and Wine Cultural Heritage Villages and Countryside

Reading time: 0 min Published on 13 April 2023

Brittany and Normandy: two French regions that have always competed for cider drinkers' attention. Here's everything you need to know about Breton and Norman ciders, from their manufacture to their consumption. Become an expert on France's cider country in just five minutes.

Cider making: a real art

Harvest takes place from mid-September to December in Breton and Norman orchards. Once harvested, the apples are sorted, washed, crushed (skin, flesh and seeds included), then pressed to extract their juice, known as 'must'. The juice is then stored in vats (sometimes oak barrels) for fermentation. Once bottled, the cider rests in a cellar for a few weeks to several months, depending on the flavour the cider maker wants.

Sweet, dry or scrumpy cider?

Cider can take on several colours from light yellow to amber, with an alcohol content of between two and six percent, depending on its fermentation. It is classified into several categories: sweet, dry, scrumpy ('fermier') or 'bouché'. Sweet cider is lighter while the dry is stronger on the palate. 'Cidre fermier' is made from apples from the actual farm that produces it, and 'cidre bouché' owes its name to its cork stopper. All ciders should be served in an earthenware bowl. In the old days, in the countryside, people weren't wealthy enough to own glass or earthenware dishes, so they used terracotta. The receptacles looked like small bowls, nicknamed 'bolées'. Today, the bowls are also made of ceramic.

Exceptional Breton ciders

Brittany can boast production of some truly exceptional ciders. The most famous is made in the Cornouaille area and bears its name: Cornouaille AOP cider. It is the only Breton cider to benefit from a Protected Designation of Origin. Another popular cider is Royal Guillevic, France's only Label Rouge cider, from the Nicol cider house and made exclusively with Guillevic apples. And the Domaine de Kervéguen in northern Brittany produces a cuvée from organic farming, called Prestige Carpe Diem. For the record, this is the cider that has graced the table at the Élysée Palace since 1997!

The Nicol cider house The Domaine de Kervéguen

Stops along Normandy's cider route

The autumn apple harvest is the perfect time to treat yourself to a little getaway on the Normandy cider route , learning about PDO ciders from the Pays d'Auge and Cotentin. Spread over 40 kilometres with stopovers in the villages of Cambremer, Beuvron-en-Auge, Bonnebosq and Beaufour-Druval, the route links you up with around 20 cider producers, who also present other regional specialities such as pommeau and calvados.

Spotlight on Norman poiré (perry)

This is the other local cider... but made with pears! Nicknamed 'Norman champagne' for its bubbles and pretty golden colour, the perry is made in Domfrontais, an area covering the departments of Orne and Manche in Normandy and Mayenne in Pays de la Loire. It's consumed year round and produced in the same way as apple cider. Perry even has its PDO Poiré Domfront, the smallest Protected Designation of Origin in France.

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Cider Tasting in Normandy: The Best Towns to Visit

For those of us who love France (who doesn’t?) but tend to prefer apples to grapes, there is one place that can’t be missed: Normandy . The cider produced in   Normandy is one of the most in-demand beverages in the world, and one you’ve tried it you’ll know why. Many will agree that the best way to experience it is by travelling the Normandy Cider Route, which   leads visitors on a picturesque tour around the region’s best breweries, stopping by charming historic towns and hamlets on the way. It’s a perfectly unique gourmet holiday far away from the bustling tourist areas.

The Cider Route will take you around the Pays d’Auge in lower Normandy on a 40-kilometre circular route (which is very well signposted) Those twenty-some cider producers who are “officially” part of the route are marked as  Cru de Cambremer.   However, more locations can be discovered off the beaten track and each of these will be more than happy to share their craft with visitors. With so much choice, there’s no need to make every single stop on the route. So if you’re thinking about booking a holiday along the Red Apple Road, these are the top three places we recommend adding to your itinerary.

Fun Fact: The climate in Normandy sets it quite apart from its wine-producing French neighbours. The unpredictable cold makes in ideas for apples, but less so for grapes. Half of France’s apples are produced here.

Cambremer is an excellent starting point for your journey. It is located in the Calvados department, the region most associated with apple brandy, but this village certainly knows how to make a crisp and refreshing cider. Take a tour of the  Calvados Pierre Huet  (one of the regions most celebrated distilleries) distillery to sample Calvados, Pommeau and perry along with your cider, then stock up for the rest of your holiday in the shop next door. The orchards surrounding the half-timbered  colombage building are an idyllic place to spend a sunny day, and the village itself is equally welcoming and attractive. 

From Cambremer the Cider Route will lead you through Grandouet, Montreuil-en-Auge, St-Ouen-le-Pin, La Roque-Baignard, Bonnebosq, Beaufour-Druval, Saint-Aubin-Lébizay, Beuvron-en-Auge, Hotot-en-Auge, Victot-Pontfol and Rumesnil before bringing you right back to the beginning.

Fun Fact: The Normandy apple tree is practically a mythical creature, first written about as early as the year 862. The art of cider making came to Normandy by way of the Spanish Basque country in the 12th century. Many ancient apple orchards were later destroyed by bombs in WWII, and cidermakers would bury barrels of the precious Calvados to be resurfaced after the war and offered to Allied troops. 

Beuvron-en-Auge

Beuvron-en-Auge has been voted one of the most beautiful villages in France, thanks to its 16th-century houses, award-winning flower displays and winding country lanes. Best-known for geraniums and cider, there are annual festivals celebrating both: the Flower Festival takes place in May and the Cider Festival in August. This is also an excellent place to go hunting for antiques, with several shops throughout the village. Book a table at the Pave d’Auge restaurant to soak up your cider with some delicious gourmet food – the  plateau de   fromages  is a delectable highlight.

Fun Fact: There are four varieties of Normandy apples: bitter, sweet-bitter, sweet and acidic.

Victot-Pontfol

This quiet village is home to one of the most famous cider producers in Normandy: Domaine Dupont . The family-run estate spreads over 74 acres and offers daily tours, but if you miss that you’re still free to wander around the lush green fields. Although the cider produced here is close to perfect, you might find yourself distracted by the sweet, caramel taste of Calvados Cream, a smooth liqueur also produced on the estate. The village also has some great architecture and landmarks to tour in an afternoon – so definitely consider extending your visit. 

Who’s feeling up for some long walks in the Normandy countryside right about now? If you’re looking for a great place to stay in the area, have a look at our selection of chateaux in Normandy ! If you need some help finding your perfect one, just get in touch with our concierge team .  

Looking for a full list of villas to rent this year? Check out our  villa holidays  page here.

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Road Trip: A taste of Normandy on the Route du Cidre

For the ultimate French road trip for foodies, try the circular ‘Cider Trail’ through Normandy’s pastoral heartland. You can even do it by bike!

DAY ONE  Ouézy to Cambremer (17km) 

As a big fan of calvados and cider, I was looking forward to following Normandy’s 40 kilometre-long Route du Cidre. This drive (or cycle) meanders through the Pays d’Auge region – recently classed Pays d’Art et d’Histoire – where most of France’s cider apples are grown.  

According to legend, Basque sailors brought cider to Normandy in the sixth century, but it was Gilles de Gouberville, the son of a local lord, who distilled cider to create the region’s celebrated apple brandy some ten centuries later. I began my pomaceous trip at Le Domaine de Canon (from €60 per night), a delightful organic farm that has been producing cider since the 18th century. Staying in one of the domaine’s high-perched tree houses, I munched on confit de canard and other delights that were delivered in a picnic hamper to my lofty nest. After a stroll around the domaine’s magnificent park the next day, I followed the winding D16 to Cambremer. Here I stopped off to visit Crèvecœur-en-Auge’s stocky medieval castle, with its fascinating museum dedicated to the engineering feats of the Schlumberger brothers, the mineral prospecting pioneers.  

Cambremer, which pops up constantly in Marcel Proust’s masterpiece À la Recherche du Temps Perdu , is a pretty hamlet centred on its 12th-century church and the Calvados Pierre Huet distillery. This striking half-timbered manor house, which has been owned by the Huet family since 1865, has cool cellars packed with cider barrels where I sampled a range of crisp, refreshing ciders, followed by several types of Calvados, before soaking up the alcohol with apple-purée-stuffed  crêpes normande  next door in the  crêperie  of the magnificent Jardins du Pays d’Auge.  

After wandering for several hours in the three-hectare gardens, admiring traditional half-timbered houses, plants and ponds, I spent a restful night at La Villa des Tilleuls (from €100 per night) an elegant  chambres d’hôtes  within easy strolling distance of Cambremer.  

DAY TWO  Cambremer to Beuvron-en Auge, via Livarot (52km)  

I couldn’t resist, being a cheese lover, making a slight detour from my trail to visit Livarot. At family-run La Fromagerie Graindorge  I learnt all about the town’s eponymous cheese, before returning to Cambremer with a boot full of the gloriously stinky stuff.  

Picking up the Cru de Cambremer signs once more, I ambled along roads hedged with the timber-framed cottages and apple orchards that have inspired artists ranging from Magritte to Cézanne, to the Calvados Dupont distillery near the village of Victot-Pontfol. One of Normandy’s most celebrated producers, the Dupont family have been making cider, calvados and  pommeau  (a blend of cider and calvados) for generations. After the hour-long guided tour I sampled some of the family’s unique products, which include a slightly bitter, triple-fermented cider and their deliciously smooth, caramel-flavoured Calvados cream liqueur. 

Beuvron-en-Auge, my next stop, is one of France’s Plus Beaux Villages. Wandering through flower-decked streets lined with half-timbered houses, including the richly-carved, 16th-century Vieux Manoir house, it’s easy to see why. After some much-needed shopping therapy in stores selling everything from antiques and craft items to plants and handmade jewellery, I made a beeline for Le Pavé d’Auge , a cosy, wood-panelled restaurant overlooking Beuvron’s picturesque old market square. Here I lapped up foie gras drizzled with a cider marinade and tarte Tatin slathered with rich Calvados cream, before stumbling back to Le Manoir de Sens (from €120 per night), a beautiful, old-fashioned guest house with its own stud farm attached, where I fell asleep to the sound of croaking frogs.  

DAY THREE  Beuvron-en-Auge to Cambremer (13km) 

Leaving Beuvron-en-Auge along the tranquil D117 the following morning, I headed for Beaufour-Druval. This pretty hamlet, whose heraldic emblem includes an apple tree, is home to the Le Page cider farm where I had my first taste of poiré, the region’s bittersweet pear cider. From here the D117 led me on through lush pastures – and past zebra-striped timber-framed houses – to La Roque-Baignard, where Nobel-prize-winning author André Gide lived in the 1890s.  

Gide, who inherited the sturdy 16th century Château de La Roque-Baignard from his mother, used the estate as his model for La Morinière in his novel  L’Immoraliste , which is loosely based on his own life. Back in Cambremer once more I checked into charming chambre d’hôtes, the  Domaine Les Marronniers  (from €90 per night), and then celebrated the end of my fruit-themed trip at family-owned restaurant Au P’tit Normand . Sipping a glass of silky-sweet Calvados and apple juice blend Pommeau de Normandie Coquerel, I offered up a silent prayer of thanks to Normandy’s humble fruit which has given us such mighty flavours.  

GETTING THERE   Travel with Brittany Ferries from Portsmouth to St-Malo. Cambremer is a 2hr 30min drive from Saint-Malo.  

TOURIST INFORMATION Normandy Tourism   

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Why You’ll Find The Best Cider in Normandy

words: Kathleen Willcox

The cider route in Normandy, France, is one of the last refuges for vacationers in search of a unique gourmet adventure uncluttered by the hoi polloi, yet safe, easy to navigate and accessible. Unspoiled scenery, delicious surprises and unfamiliar tastes are around every corner, with none of the risks and unpleasantness associated with uncharted territories (copious shots, challenging accommodations, mosquito nets, unsafe drinking water and political unrest).

And not a selfie stick in sight! At least not where we’re headed.

A few hypotheses for this conundrum: Normandy is primarily known as a destination for history buffs who want to explore World War II combat sites; an enthusiastic exploration of cider, Calvados and Pommeau, even for the most dedicated booze-hound, seems rather beside the point when in the shadow of Operation Overlord .

Likely the biggest reason for the cider route’s relatively unclogged byways though, is that for a wine lover, heading to Normandy for a drinking vacation seems foolish – after all, every other region in France produces wine. (The climate in Normandy – colder and more volatile than the rest of France – makes it ideal terroir for apples, not so much for grapes.)

The landscapes of Normandy exceed Monet’s promise: lush, green hills and valleys dotted with plump cows collide with orchards of apple trees, grotesquely beautiful and knobbed.

The reluctance to explore the palate-expanding boozy possibilities Normandy offers is a shame. Because the 25-mile long cider route, in the heart of Normandy’s Pays d’Auge, is a gastronomic treasure trove that also happens to harbor some of the most important cathedrals and abbeys (the Bayeux Cathedral , Rouen Cathedral and Bec Abbey , connected to William the Conqueror), art work (Monet’s Giverny and the Bayeux Tapestry ) and historical places (especially D-Day sites )in the Western world.

Not in the mood to think or feel? Just want to drink and look at pretty patches of land? No problem.

The landscapes of Normandy exceed Monet’s promise: lush, green hills and valleys dotted with plump cows collide with orchards of apple trees, grotesquely beautiful and knobbed; sixteenth century chateaus groan up to the sky in spooky grey glory; fourteenth century blue-shuttered manors crouch over narrow, cobblestone streets on which French citizens carrying baguettes chicly sashay. Modern Farmer readers would dig it.

The region supports more than 43,000 farms (few of which appear to be industrial and averaging about 114 acres each) and 360 miles of coastline. It harbors more gout-inducing fare (menus burst with cream sauces, butter drizzles, Calvados-braised tripe, wine-marinated cow cheeks, meadow-salted lamb, cheese, more cheese, caramels and apple tarts). The organic sector is thriving–seasonal eating is as common as breathing and farmer’s markets are a way of life. Normandy already has dozens of AOC and quality certifications, with several more in the pipeline for its cheeses, dairy products, cider-related products, meats and shellfish.

After spending two weeks traveling around Normandy and hitting the entire cider route, plus all of the usual tourist traps (D-Day battle sites, the major cities – Rouen, Caen and Bayeux – and the notable little towns — Cambremer and Beuvron-en-Auge–, plus agri-tourist destinations – Livarot, Pont-l’Évêqu and Camembert producers), there was only one place that I visited that had the whiff of Disney: Sainte-Mère-Église, a major D-Day site. I was served subpar pizza by a waitress in an American flag knit sweater, to the tune of Def Leppard’s “Pour Some Sugar on Me.” Across the street stood a church spire in the town square bearing a dummy representing John Steele (the American paratrooper who landed there, the first village in Normandy liberated by the Americans on D-Day. He was made famous by 1962 film The Longest Day , starring Henry Fonda and Red Buttons).

A glass of cider may have helped. And it was on the menu – and every other menu I checked.

Fermented apples in their various forms are imbibed with abandon in Normandy, especially by locals. Cider-making in Normandy goes way back – perhaps even before the time of Christ. The Greek geographer and traveler Strabo (64/63 BC-24 AD) mentioned “zythos,” a precursor of cider and the profusion of apple trees in the region; Celtic Gauls and Romans provided the know-how and Charlemagne had standing orders for brewers to continuously provide him with cider, which involved expanding the planting of apple trees in the 9 th century.

Along with croissants and sex scandals, the French may just do fermented apples better than the rest of us. The 16 producers along the official cider route in Normandy are all open to visitors and because of the sparse crowds, they are happy to accommodate long (and free) tastings and personal tours of their facilities. While there are only 16 producers on the “official” trail, it’s tough to drive down a back road without running into an inviting, sunny farm offering their own spin on the stuff.

The cider route is best explored by car, over a few days; it meanders through small farms, quiet villages, past crumbling chateaus and through verdant landscapes, with nary a strip mall in sight. Signs on the winding back-roads along the route clearly broadcast “La Route du Cidre” and feature a red apple. (Road signs in France, especially ones directing tourists, are thankfully plentiful, as there are not as many English speakers in Normandy and very little tolerance for or interest in deciphering your Frenglish.) The 16 producers all offer their take on the Big Three: cider, calvados and pommeau. (Many producers also feature other alcoholic creations derived from apples and other fruits).

Officially an appertif, pommeau is made by combining unfermented apple juice (two parts) and Calvados, typically aged about a year (one part). After being mixed in large vats, pommeau is aged for between 14-48 months in oak barrels. At about 16%-18% alcohol, pommeau is an amber-hued liqueur with notes of cooked fruit, vanilla and yes – honey. Perfect for pre-dinner gaming and post-dinner reconnoitering.

The food in Normandy is incredibly rich, and Pommeau provides a valuable crutch and counterpoint to the gloriously heavy foie gras, sauced-up meats and hunks of cheese. A bottle ranges in price, but generally averages about $15-$20.

Cider is apple juice pressed from (usually) a mixture of apple varieties, of which about 800 grow in Normandy (about 100 varieties are commonly seen). Cider is low in alcohol and can be consumed anytime. There are three main types of cider: Cidre Doux (sweet cider), generally about 3% alcohol, Demi-Sec (semi-sweet), generally about 3-5% alcohol and Cidre Brut (dry cider), generally about 4.5% alcohol and up. The latter two are more common.

Ciders produced in Normandy are often highly carbonated, have a more balanced taste (bittersweet and bitter apples, instead of dessert apples produced using the tradition of keeving, which encourages long, slow fermentation and produces a deeper sweet flavor) and, due to the hands-on artisanal method of production, have a much subtler and more complex flavor profile.

Producers guard their exact recipes, apple blends and sometimes their methods of brewing and aging. The estates generally offer several versions such as: a traditional cider made using the accepted methods of Pays d’ Auge, a gastronomic option which is often aged in oak, a version using organic apples, a cider produced using sparkling wine methods and, often, a craftsman-style option that may involve unusually bitter apples or aging and fermentation techniques. The large-format bottles are cheap – about $4-$5 a piece.

Calvados is serious. While apple brandy can be made anywhere, Calvados can only be produced in Normandy; received an AOC designation in 1942. A fine spirit created using the same method as cognac, Calvados made in the Pays d’Auge is distilled using a copper double still. The juice is drawn and left to age in casks for 1-2 years. Then the juice is drawn off and distilled a second time abd is left to age in oak casks. Calvados must be aged for a minimum of two years and can be aged for 50+ years. Calvados extracts more properties from the oak as it ages, including body and color-boosting tannins.

The marriage of apples and oak improves and gains subtlety over time. While a two year Calvados can be a fun treat and well worth a sip (especially in a cocktail), older calvados becomes darker, richer and more nuanced. Officially, Calvados is a digestif, best sipped solo after dinner. In practice, locals (and in-the-know visitors) use Calvados to break up and enhance long, multi-course meals – and then drink a finger or two after dinner for good measure.

Calvados, far less known then its French cousins Cognac and Armagnac, is undergoing a facelift courtesy of Esprit Calvados , which was founded in 2009 by five estates (Domaine Louis Dupont, Domaine Peirre Huet, Calvados Roger Groult, Calvados Christian Drouin and Calvados Le Pere Jules) dedicated to putting it in more liquor cabinets around the world. The move isn’t just about raising the profile of the region: it’s about survival. About 50 years ago, there were more than 15,000 producers in Normandy, many of whom were small-scale, but now there are about 300 producers. Prices for a good bottle start around $30 and can go up to $200 and more.

Every single producer on the route is worth a visit. My personal favorites: Pierre Huet in Camembremer, a family estate established in 1865. More than 25 varieties of apples are grown on 74 acres of orchards, producing AOC registered Calvados Pays d’Auge, Calvados, Pommeau de Normandie and Cider Pays d’Auge. The estate sprawls magnificently, the shop and distillery are spotless (and connected), and the 20-year Calvados was the best I’ve ever tasted.

Probably the most famous estate on the route, Domaine Dupont , produces the best – and most unusual ciders, in addition to delicious Calvados. The oddball Cidre Triple, created using bitter apples, triple fermented was extraordinarily dry, high in alcohol (10%) and dangerously drinkable.

Ginette et Jean-Luc Cenier, of Ferme de la Vallée au Tanneur, is farmhouse chic, defined. A dairy producer as well, visitors can wander through green meadows grazed by their Norman dairy herd, munch on raw milk Camembert, Pont-l’évêque and Livarot, and wash it down with some musty farmhouse cider.

Normandy provides a side of France most Americans didn’t even know existed – there’s even a homespun drink to wash it down with.

Quarante-Quatre, aka French Moonshine

Quarante-Quatre (which means 44 in French) is one of the many under-the-radar pleasures of Normandy, and can be found in most well-stocked liquor cabinets. I got a recipe from a local:

Ingredients:

• 1 unpeeled, washed orange
• 1 liter of young Calvados
• 44 cubes of sugar
• 44 coffee beans

Stab the orange 44 times with a small, sharp knife. Insert one clove into each incision. Place the orange and all other ingredients in a large glass container.

Stir or shake it over the next two days until the sugar is completely dissolved. Store for 44 days in a dark place. Strain, bottle and drink.

Header Image via HUANG Zheng / Shutterstock.com

Published: July 23, 2015

• Why You’ll Find The Best Cider in Normandy | VinePair
• https://vinepair.com/wine-blog/why-youll-find-the-best-cider-in-normandy/
• wbs_cat Cider, wbs_cat Spirit, wbs_type Calvados, cider, france, normandy, Wine
• Château Bonnet Bordeaux Blanc – Perfect For Seafood And So Affordable You Can Buy The Lobster | VinePair
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Cider at the farm

La ferme du petit château.

Sample and buy cider, apple juice and spirits in a classic Bessin farm building between Bayeux and the sea. The shop is open all day in June, July and August, it's best to visit at the end of the day the rest of the year. Don't hesitate to phone us. [...]

Domaine de la Flaguerie - Les Vergers de Ducy

Come and discover our lush, green orchards. Visit our workshops and watch apples being processed. Explore the cellars where our Calvados is aged. Experience the flavours and sensations of our juices, ciders, aperitifs and spirits. [...]

DUCY-SAINTE-MARGUERITE

Ferme de Félicité

Join Claire and Sébastien near the Longues-sur-Mer battery to sample their products: tradition cider, Calvados, Normandy Pommeau, apple juice etc. [...]

LONGUES-SUR-MER

Ferme de la Sapinière

Michel and Philippe Legallois make apple juice, cider, Normandy Pommeau and Calvados. Guided tour of the cellar with explanations on the different production stages. Tasting. On-site shop with a wide range of local Normandy produce. [...]

SAINT-LAURENT-SUR-MER

Ferme cidricole biologique Lecornu

The owner François Lecornu serves and sells his own production of cider, 20 year old Calvados, aperitifs, apple juice, apple jelly and more. 100m from the cathedral. All produce comes from our organically-farmed orchards and can be sampled on the premises. [...]

Vergers de Fumichon

The Fumichon orchards grow in a traditional Bessin farm between Bayeux and Longues-sur-Mer. You can visit our orchard located next to the cider factory and sample our cider, Calvados, apple juice and new products... [...]

VAUX-SUR-AURE

Cidrerie Viard - Cidres Bayeux

Our artisan cider factory, 3km from Bayeux was founded in 1932. Tasting of our products in a completely renovated shop. Guided tours by appointment. [...]

Destination Cider: Normandy and the Tour de France

Each year the  Tour de France , the world’s most famous bike race, takes place over a period of 21 days (English speakers call each day called a “stage”), covering much of France and also passing into neighboring countries.

For the past year, the residents of the northwestern part of France, known as Normandy, have anticipated the great honor of hosting the “Grand Départ,” the official start of the 103rd race on July 2. Nearly 200 cyclists representing 22 teams attracted throngs of tourists to the region, a region (luckily for me) otherwise best known for cider.

I was fortunate to be among the crowd both for the start of the race and to sample some of the region’s amazing array of ciders—“le cidre” in French.

Cider Making in Normandy

Cider apple farmers in Normandy believe in their claim to the oldest of all cider-making traditions. One cider maker I spoke to, Philippe Lécrivain, thought there may likely be 500 or 600 cider producers in the region of Normandy.

Roadside cider, Calvados and pommeau are advertised every mile or so on hand-painted signs along winding narrow roads and roundabouts. Cider-loving visitors to this lazy, forgotten land may think they have discovered the very soul of cider’s attraction: a complete vacation from the hustle and bustle of productive, commercial, digital life, a place where the heart and soul are at the center of the sweet routines of daily life.

Le Cidre on the Menu

In France, le cidre is a farmer’s drink and a peasant’s drink. At a roadside tasting room I visited, a second-generation cider maker expressed surprise that the United States is experiencing a cider boom. Here cider is a mere step above water and is so taken for granted that rarely, if ever, is it listed among the wines on a restaurant’s menu. Only in one restaurant of a dozen did I see a producer or a product title beside a cider listed on a menu. Rather, cider choices are listed as Sweet (“Doux”), Dry (“Brut”) or Corked (“Bouché) or, alternatively, by serving size: bowl of cider (a large round coffee mug), pitcher of 50 centiliters or pitcher of 1 liter.

Traditionally cider is a welcome drink any time of day, often served with peasant foods such as crepes or galettes. Locals joke that they drank plenty of cider as kids and were given Calvados (apple brandy) in their baby bottles.

That said, if you want to know what kind of cider is being served, every small town in Normandy seems to have its own cider maker or two, and you can go to their tasting rooms or to the local wine store and buy the bottles—cheap. The typical price for a 750ml bottle of cider is about 3 Euros (or $3.32 US).

The ciders being poured in restaurants are the same ciders being poured at local roadside tasting rooms. Restaurants seem proud to offer their local ciders along with the daily menu, which is often made up of featured dishes that vary daily.

Cider Selection and Style

In the town of Pontorson, near the start line, there were five ciders for sale at the store called La Cave d’Éric:

• Cidre Fermier (5% ABV) by Maison Le Pressoir du Mont, cider maker Philippe Lécrivain of Pontorson
• Le Brécéen (4.5% ABV) Cidre Fermier du Val de Sée from the town of Brécey
• Coquerel (4.5% ABV) Cidre de Normandie from the town of Milly, available in Doux or Brut
• Cidre Rosé (3% ABV) (fermented from fruit of rose-colored flesh) from la Maison Ecusson, founded in 1919 in the town of Livarot
• Cuvée des Druides (4.5% ABV) Cidre de Réception (Certified Organic) by Yves and Pascale Dufour in the town of Cherrueix

There was also, of course, a selection of Calvados, Pommeau (a mixture of Calvados and apple juice) and an odd beer/cider combination product called Saint-Michel Apple (4% ABV).

The character of ciders from Normandy does tend to differ from ciders domestic to the United States. This is largely because of the extra steps in the French cider-making process, including keeving, a natural separation step that occurs at a low temperature and very slowly in the early stages of fermentation. A characteristic sweetness was consistent in all of the ciders I tasted in Normandy.

Furthermore, there is a long history in the region of growing apples specifically for cider making (apples not good for eating raw); thus plenty are available to lend a detectable tannic flavor to the Norman ciders. Some of best performing apple varieties lately, according to local growers, are Avroles, Bedan, Bisquet, Noël des Champs, St Martin, Petits Jaunes and Moulin à Vent.

Cider and Food in Normandy

Cider-lovers who also appreciate a divine gastronomical experience will not be disappointed when visiting Normandy. Food is prepared and served with a simplicity yet attention to detail and flavor that is unlike the cuisine of North America, even at the best restaurants.

Usually, menu options are handwritten on a chalkboard and most likely include mussels and a few other fish and shellfish options. Beef entrecôte and fries are almost always available.

As one example of the culinary nirvana I experienced, in a small 1,000-year-old hotel in Beauvoir with just 10 tables, a plainly dressed group of five local servers fed diners unpretentious and deeply satisfying meals, among them a piece of lightly breaded “plie” fish with perfectly steamed baby potato halves and a side of diced eggplant and herbs. Such meals are perfect with the bolée of fresh cider … and then why not sit around for another hour with an espresso and a crème brulée? You might as well, because all of the stores and services are closed every day for a two-hour break over lunch.

Happily for tourists who want to enjoy such a meal, during the race most restaurants don’t fill up despite the assembled fans because the French are far more likely to pack a picnic of fresh baguette and cheese.

Cider Culture and the Tour de France

Both the Tour de France and cider are intimately linked in the culture of Normandy. Shopkeepers have painted their store windows with images of racers bearing bottles of cider tied to their backs. Locals turn out in droves to cheer as the cyclists pass each small town.

For cider lovers who may want to enrich their knowledge of the  Tour de France , it is a complex and impressive sporting occasion, with many fine points to learn and follow. The cyclists ride at the most 232 km (144 miles) per day, for a total ride of 3,519 km (2187 miles). Each day there is a stage winner and winners in other categories, including best climber, best sprinter and best young rider. On the following race day the best climber wears the famous red polka-dot jersey. The best sprinter wears the green jersey. The best young rider gets to wear the white jersey. The yellow jersey is worn by the cyclist who has the best overall accumulated time for all the stages.

To our friends in France, whether they are celebrating the Tour de France, mourning the fourteenth of July or just breaking bread in the park, we share a deeply heartfelt, “Bon appetit!”

For more information about the rich history of cider making in Normandy, visit the website of the  Normandy Cider Association .

• Where To Find The Best...

Where to Find the Best Cider in Normandy

A visit to Normandy isn’t complete without savouring a fresh glass of cider made with apples from the region’s abundant orchards. With so many farms crafting this signature drink, it can be overwhelming to know where to start. Here, we’ve narrowed down a list of some of the best spots to find cider in Normandy.

Ferme de billy, a modern take on a family tradition.

Upon arriving at this farm, situated in a small village just outside of Caen , you’ll immediately know you’re not at your typical cider farm. With a large sign reading ‘DREAMS’ out front and a farmhouse-chic dining room, Ferme de Billy masters the combination of Norman tradition with modern-day appeal. In addition to their production of ciders, pommeaus , Calvados and apple juices, they serve an epic brunch every Saturday and Sunday. Perhaps what the sign mentioned earlier is alluding to, this spread is the stuff dreams are made of: served buffet-style with one sweet table and one savoury and both brimming with every brunch item imaginable.

Ferme de Billy, 29 bis, 31 Rue de l’Église, Rots, France

The 19th-century estate of Calvados Pierre Huet

Located along the Cider Route in the heart of the Pays d’Auge, Domaine Pierre Huet is a classic Norman cider farm, currently in its fifth generation of a family business that’s been around since 1865. Here, learn about traditional cider distilling techniques, followed by a tasting in a typically Norman half-timbered home while the family imparts their in-depth knowledge of cider making.

Calvados Pierre Huet, 5 Avenue des Tilleuls, Cambremer, France

The all-organic cider farm of Le Père Mahieu

While farmers are becoming increasingly aware of the benefits of natural farming and offer a few organic labels in their collection, all of the ciders found at Le Père Mahieu are certified organic. Located in the small town of Les Pieux between Cherbourg and Barneville-Carteret , this farm lets nature take the reigns when it comes to ensuring all is in order in the orchard. Limiting their interventions, they have many allies helping them out: ladybugs that tackle aphids, birds that snack on insects and bees that promote pollination. The result is a cider which you can rest assured is free of any contact with pesticides or other undesired chemicals. Le Père Mahieu, 17 Les Mesles, Bricquebosq, France

Le Pressoir d’Or, for innovative twists on the classic cider

Le Pressoir d’Or in Normandy’s Eure region offers novel twists on the traditional cider. The new guy in town is cidre de glace, or ice cider, which is made by pressing apples that froze during the winter months. The result is sort of ‘apple wine’ that’s very fragrant and sweet-tasting. Other spins include their pétill’pomme , which offers the fizz and flavour of cider without the alcohol and their beautiful cidre rosé, coral in colour with a fruity yet semi-dry mouthfeel.

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Le Pressoir d’Or, 57 Route des Andelys, Boisemont, France

Add pears to the mix with a visit to Ferme des Martellières

If your taste buds grow tired of traditional cider, head to Ferme des Martellières . Found in the small village of Sept-Forges in the Orne region, here is where you can sample poiré, a beveragesimilar to cider made with pressed and fermented pears rather than apples. The production of poiré is limited in France due to the scarcity of pear trees and bears an AOC ( Appellation d’Origine Contrôlée ) label as well as an AOP ( Appellation d’Origine Protégée ). Like cider, the drink is effervescent with a low alcohol percentage of around three percent.

Ferme des Martellières, Les Martelières, Sept-Forges, France

Sample the gamut at La Compagnie des Calvados

If you want to discover an array of ciders rather than hone in on one producer, head to Compagnie des Calvados, La Cave Honfleuraise . Well-versed in apple-based beverages, they offer a wide selection from various farms and are happy to provide their guidance. It’s a great spot to pick up bottles to bring back home for friends and family, too. If not in the Honfleur area, other stores offering a variety of ciders and other Norman delights include Made in Calvados in Caen and La Cave de Troarn between Caen and Beuvron-en-Auge .

La Compagnie des Calvados, 19 Rue de la Ville, Honfleur, France

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183: Normandy Cider Trail Tips w/Join Us In France

Normandy cider trail tips.

Annie Sargent is the Producer and Host of a fantastic and informative podcast for anyone thinking about traveling to France called “ Join Us in France Travel Podcast “. In this episode, Annie and I do duel recordings to share with both of our podcast audiences. I get to share my passion for French Cider [cidre] and Perry [poiré] and provide both Ciderville, Annie, and the Join Us in France audience a taste of the Normandy Cider Trail with tons of tips!

In this Cider Chat

• What is cidre?
• What is Poiré?
• Why make this a destination in France?
• Tips for preparing for a cider tour to Normandy
• Route du Cidre – Pays d’Auge – renown cider apples 9non eating apples0. This region requires 100% cider apples in the cidre to be distilled into Calvados for the Pays d’Auge Appellation
• Route du Poiré – Domfrontais – renown Perry Pears, specific pear varieties used for fermenting into Poiré and Calvados. This region must have at the minimum 35% Poiré distilled into Calvodos for the Domfront Appellation

Key sights to see on Normandy Cider Trail

• White cliffs of Etretat
• WWII cemeteries
• Mont Saint Michel
• Museé du Poiré

Join Ria and cider fans September 22-28, 209 for a Totally Cider Tour to Normandy . This special curated cider tour is fill with sight seeing trips, time to go solo and wander about and a bounty of cider.

Winner of The Cider Insider: 100 Craft Ciders to Drink Now is

• Ironbark Cider in Claremont California!

I happened to also record an episode with Cat Fleming at Ironbark! Check it out

142: SoCal Irreverence at Ironbark | Claremont, CA

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More From Forbes

The laurentians: the ultimate day trip from montreal.

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La Maison Lavande

If you’re keen to add a countryside excursion to your Montreal city break, the Laurentians , just north of the city, is 22,000 square kilometers of pure delight that includes 9012 lakes, 103 rivers and 2 national parks. The region is popular for skiing and snowboarding in the winter and hiking, biking and swimming in the summer. The lower Laurentian area, an hour of so from Montreal, is where you’ll find local producers and artisans in a lovely rural setting.

Abbaye d'Oka, Oka

Auberge de l’Abbaye d’Oka is a former Cistercian monks' abbey founded in the late 19th century. Today it’s a quirky lodging with simple guest rooms and is often used as a film and TV location. The tranquil location and pretty gardens, with walks nearby, make it an ideal getaway. Or simply stop by for a tour of the vast premises and buy some of the famous Oka cheese that was produced by the monks for over a century. Also on site is the The Sacred Bistro, where you can sample the famous Quebecois dish poutine, cheese and gravy covered frites. Here of course it’s made with the local Oka cheese.

Domaine Lafrance, Saint-Joseph-du-Lac

Lafrance Cider distillery, Quebec

For the past twenty years, Domaine Lafrance has been producing a wide selection of delicious artisanal ciders and spirits. Located in Saint-Joseph-du-Lac, in the Lower Laurentians, the orchards at Domaine Lafrance have 13,000 apple trees, 4,000 vines, 500 pear trees and 250 plum trees, all on a 30-hectare site. More than 20 varieties of apples, some of which are available year-round at the shop or from August to the end of October, come pick your own favorite apples.

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La France cider range

Stop by the attractive shop to pick up a bottle of Dandy Gin or one of the wide variety of still and sparkling ciders. The sparkling Domaine Lafrance Rosé cider is deliciously crisp and light while the ice ciders are incredibly moreish and surprisingly not too sweet. The onsite Bistro menu offers a wide array of lunches (soups, pizzas, lunch boxes, pâtés and meat pies) ciders by the glass and pastries. And do not miss the apple doughnuts created freshly every day .

La Maison Lavande, Saint-Eustache

La Maison Lavande, Saint-Eustache, Quebec

After a trip to the lavender fields of Provence in 2006, Nancie Ferron and Daniel Joannette decided to cultivate this flower in Quebec and after choosing the lavender varieties (there are over 100) that would thrive in the Quebec climate, three years later, launched La Maison Lavande . The maison, centered around gorgeous scented gardens of more than 125,000 plants, is about 45 minutes from Montreal. There are areas for picnics and to relax in, walking paths and a bistro (with gourmet lavender-based items). Of course there’s also a perfumery with more than 150 exclusive handcrafted products, made with lavender essential oil and all-natural ingredients, from cosmetics to air freshening items. The lavender fields are accessible every day from June 21 until the end of the harvest (approximately early August). Do not leave without sampling the lavender ice cream and lavender lemonade.

Sentier des cimes Laurentides, Mont-Blanc

Treetop walk

Sentier des Cimes is a wonderful treetop walk located at the gateway to the Mont-Tremblant region, just over an hour north of Montréal. The walk is completely accessible for wheelchairs and strollers and offers a unique immersive nature experience on a raised wooden path that blends seamlessly with the environment. The 1,400 meter wooden trail leads to a 40-meter-high observation tower with a spectacular 360‐degree view of the surrounding landscape, including views of Mont Tremblant, one of the highest peaks in the Laurentian mountains.

The Treetop Walk was designed by German company Erlebnis Akademie AG (eak) who has built and operates Treetop Walks all over the world including in the Bavarian Forest National Park, on the Baltic island Rügen, in the Black Forest, at the Saarschleife, in the Czech Giant Mountains, in Slovenia, in Alsace, France and in Ireland. If you visit in the morning or at the end of the day, you can also enjoy a circus performance, Là-Haut , a 35-minute acrobatic extravanganza in the tower of the treetop walk.

Gourmet Sauvage boutique, Mont-Blanc

Gourmet Sauvage boutique, Mont Blanc

On the grounds of Sentier des Cimes is a unique, must-visit boutique, Gourmet Sauvage . For the past 30 years, Gourmet Sauvage has been promoting Quebecois gastronomy by harvesting and processing non-timber forest products. Founded in 1993 by Gérald Le Gal, a pioneer in the field of non-timber forest products, the business has remained in the family and is run today by Gerald’s daughter Ariane and her husband Pascal.

Gourmet Sauvage products

Gourmet Sauvage offers more than 100 handpicked products from all regions of Quebec, artisanally processed in the Laurentian kitchen. Stocked in the boutique is wild mushroom mustard, ox-eye daisy capers, wild rose syrup and a delicious range of jams and spreads including wild blueberry and the surprisingly moreish caramel chanterelle spread. The innovative products, also available online, include all-natural body care and soaps, candles, solid shampoo, conditioner and more.

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The biggest moments of the 2024 Tour de France's final week – Gallery

From Pogačar's dominance and Girmay's late scare to Cavendish bidding farewell, we look back on the memorable conclusion to this year's Tour

Sunday's historic final stage in Nice drew a close to one of the more memorable editions of the Tour de France in recent years, concluding a final week filled with moments to savour.

After early French success, Biniam Girmay making history, Mark Cavendish breaking records, and more, the third week of the Tour de France brought us yet more talking points, drama, and big battles.

We saw Tadej Pogačar in crush-all-comers mode, the Slovenian winning even when he didn't necessarily set out to do so. We saw a fond farewell to a sprint legend and the crowning of the discipline's newest star. We saw high emotions, no gifts, and displays in the high mountains never witnessed before.

Luckily for us, some of the finest photographers in the sport at SWPix were on hand to capture those moments of high drama, high W/kg, and high emotion as the Tour made its way through the Pyrenees, across to the Alps, and down south to Nice.

Savour the final week of the 2024 Tour de France with our gallery of the biggest moments.

Stage 15: Pogačar stamps his authority

Come the Pyrenees, the fight for yellow was still well and truly on. Yes, Jonas Vingegaard lay over a minute down on his great rival Tadej Pogačar. But could their form be heading in opposite directions? Could the man in yellow tire after his Giro d'Italia-winning effort in May as the Dane rode further into form during the race?

Stages 14 and 15 – the first visits to the high mountains since stage 4's border crossing – saw Pogačar seemingly put that idea to bed. Two big attacks from the two-time champion swept Vingegaard and his Visma-Lease A Bike team aside, adding 1:55 to his GC lead.

He celebrated his third win of the Tour atop the Plateau de Beille in record-breaking fashion as Marco Pantani's longstanding climbing record crumbled. The win wasn't a day that sealed the Tour, but with over three minutes in the bank for the Alps, Pogačar showed that he was well and truly in charge of the race.

Stage 16: A scare for Girmay

Heading into the Tour's final sprint stage in Nîmes, Africa's biggest cycling star Biniam Girmay held a surely unbeatable lead in the green jersey rankings – his 363-point haul dwarfing second-placed Jasper Philipsen's 277. The fight was surely all over.

But nothing is predictable in Tour de France sprints, and so it proved just over a kilometre from the finish on stage 16. Girmay, the triple stage winner and history maker, hit the deck in a late crash, while Philipsen sped on to take his third stage of the summer.

All of a sudden, the points battle got a lot more interesting, with the Belgian now only 32 points down. The sight of Girmay being helped over the line brought worry to many watchers, but disaster was averted. The 24-year-old had avoided any serious injury and picked himself up to consolidate his lead and make history once again in Nice.

Stage 17: Surveying the wreckage

Up the road, Richard Carapaz was racing to a rare breakaway victory at this year's Tour on a mid-mountain stage ahead of the high Alps. But some nine minutes back down the course, the GC battle was unexpectedly erupting once more.

The slopes of the Col du Noyer on the road to Superdévoluy weren't expected to host a showdown among the podium contenders, but Tadej Pogačar decided that the mountain would be doing exactly that.

He dropped his main rivals on the way up, while Remco Evenepoel showed his strength to leave Jonas Vingegaard behind. Things would come together again before the final climb, though Evenepoel pushed on alone, signalling his intent to battle for second overall right until the final day.

Stage 18: An emotional breakaway win

This year's Tour de France was one of a few major storylines – Pogačar's supremacy, win number 35, Girmay's ascendance. Another that could be added to those is the restriction of the breakaway.

Five stage wins came from the break, with two of those coming in the opening two days making the rest of the race feel barren by comparison. Not to mention the numerous days where only one or two men – or nobody at all – bothered to venture up the road on a surely doomed attack.

Victor Campenaerts' win was the last of the five breakaway triumphs, with the former World Hour Record holder out-bluffing and then out-sprinting his companions on the way to glory in Barcelonnette.

Even more memorable than the sight of the time trial specialist winning the closing sprint was Campenaerts beyond the line – an emotional interview following an equally touching video call with his girlfriend and newborn son.

Stage 19: Chasing the unchaseable

If Tadej Pogačar sent out a message with his domination of the Pyrenees and that cheeky attack at SuperDévoluy, stage 19 put the writing clearly on the wall for Jonas Vingegaard and Remco Evenepoel.

Three days remained and the yellow jersey holder enjoyed a healthy 3:11 lead over second place. He wasn't going to leave it there, however. There were more wins to be won, more time to gain, and more chasing to do for the only two riders within 10 minutes of the leader.

With 8.7km to go, Pogačar turned on the afterburners, leaving Vingegaard and Evenepoel in his wake. He was gone, and he'd gain a mammoth 1:42 at the finish, stage win number five in the bag.

The men in white and polka dots were almost in a separate race to the man in yellow. They were chasing a rider they wouldn't see again until past the finish line, though there were plenty of his fans lining those painful kilometres to the summit of Isola 2000.

Stage 20: No gifts

By this late point in the Tour, discourse had strayed far away from whether anybody could actually beat Tadej Pogačar and onto questions over whether the three-time champion-elect should be taking it easy and letting other riders win.

After stage 19, some pundits were of the opinion that he might've let Visma-Lease A Bike's Matteo Jorgenson hang on to take a breakaway win. A day later, on the road to the Col de la Couillole, the Slovenian and his UAE Team Emirates team were conspicuous by their absence at the front of the race.

The break was up the road – was a 'gift' in the offing? Well, Soudal-QuickStep had something to say about that, launching Remco Evenepoel into a Jonas Vingegaard counterattack. End of break, Pogačar in the wheel, Pogačar launches the sprint, Pogačar wins. No gifts, even if he wasn't even trying to win.

Stage 21: A final farewell

The final stage of the Tour in Nice seemingly drew a close to the Mark Cavendish era. The Manxman, already in the history books as perhaps the best sprinter of all time with 164 wins, came to France seeking one more.

35. That was the magic number. One more than even the greatest of all, Eddy Merckx, could manage. For Cavendish and his Astana Qazaqstan team, it was the goal above all others at the Tour, and by stage 5, a day that will place the village of Saint-Vulbas in cycling's history books.

With the record on his palmarès, Cavendish could savour a final outing at the Tour de France on the race's last day in Nice – even if it wasn't a dream sendoff on the Champs-Elysées.

18 days on from the emotions of the big win, more flew freely in Nice as he tackled a Tour stage for the final time before later drinking in the moment during a special podium ceremony – one to celebrate the man who has won at the Tour more than any rider in history.

Stage 21: The new cannibal

Who else? The new cannibal, as Tadej Pogačar has been anointed various times in recent seasons, was never going to let the chance to add another win to his bulging list pass, was he?

Among the podium trio, there was no risk-avoidance, taking it easy, racing safely home during the stage 21 time trial. The big three fought for the final stage victory as hard as they had for the yellow jersey.

Never mind that one wrong move on the Col d'Eze descent could've undone three weeks of hard work for any of them, it was all-out for the win. Pogačar, clearly the strongest man of the Tour, was racing on the roads of his adopted home, too.

His display on the road to Nice underlined the extent of his dominance of this year's race, six wins and the overall by six minutes. Can the new cannibal be stopped in 2025?

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Dani Ostanek is Senior News Writer at Cyclingnews, joining in 2017 as a freelance contributor and later being hired full-time. Before joining the team, they had written for numerous major publications in the cycling world, including CyclingWeekly and Rouleur.

Dani has reported from the world's top races, including the Tour de France, Road World Championships, and the spring Classics. They have interviewed many of the sport's biggest stars, including Mathieu van der Poel, Demi Vollering, and Remco Evenepoel. Their favourite races are the Giro d'Italia, Strade Bianche and Paris-Roubaix.

Season highlights from the 2024 season include reporting from Paris-Roubaix –   'Unless I'm in an ambulance, I'm finishing this race' – Cyrus Monk, the last man home at Paris-Roubaix  – and the Tour de France –  'Disbelief', gratitude, and family – Mark Cavendish celebrates a record-breaking Tour de France sprint win .

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Wines of the 2024 tour de france, seven wine pairings to match the stages of the 2024 tour de france..

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The Tour de France and wine are somewhat inseparable bedfellows. The drinking raids of Tours past have left many cyclists with mental images of suave European cyclists lugging bottles of wine in their maillots .

And no Tour broadcast is complete without TV commentary on each stage’s food and wine as a way to fill time alongside the sweeping landscape shots on peloton days. As the owner of a cycling-themed, French-focused wine shop, I get asked to pair wines to Tour stages pretty much every year.

Some editions are much harder than others — years where Belgium is heavily featured, like 2019, make beer a much better match. But this year’s Tour route is a natural fit for wine. Here are seven stages I’m most excited about, along with wines from each region that would make a perfect pairing.

STAGE 1: Florence to Rimini

WINE: Fonterenza: Pettirosso

This year’s opening stage starts in Florence before making its way through Tuscany toward Rimini. Everyone knows the large-production Tuscan wineries that appear at your favorite red sauce joints, but my favorite is Fonterenza, run by the inimitable Padovani sisters, identical twins Margherita and Francesca. The Padovanis’ biodynamically farm a little less than 5 hectares (about 12 acres) spread across the Tuscan commune of Montalcino. They are most famous for their Brunello di Montalcino, which comes from their most prized vines, but it requires about a decade to really show its stuff. The pro move is to buy one of those and stash it away while you drink their more accessible Pettirosso, a blend of Sangiovese and other indigenous Tuscan grapes like Ciliegiolo. It’s perfect with a slight chill.

STAGE 3: Piacenza to Turin

WINE: Gonella: Bonanova

This stage may look to be one for the sprinters, but I couldn’t pass it up because it makes its way through some of the most important vineyards in the world. Turin is the capital of Piedmont, the home of Barolo and Barbaresco, and pretty much the only place where the ultra-finicky grape variety Nebbiolo can reach its true heights. Gonella is the most exciting producer from Piedmont that I’ve known in recent memory. It’s helmed by Giulia Gonella (she took the estate over from her grandparents) and her partner Davide. They own 4 hectares (almost 10 acres) of vines that are always farmed organically and they make wine in the original underground cellar that was hand built by Giulia’s father. They make incredible wines from a range of Piedmontese varieties, including Nebbiolo, Arneis and Barbera. But the Bonanova might be their most fun wine. It’s made entirely from Bonarda, a rare local grape that is used to add aromatics to blends but rarely bottled on its own. Hard to beat as a barbecue wine.

STAGE 6: Mâcon to Dijon

WINE: Maison Valette: Mâcon-Chaintre

Here’s another sprint stage through world-class vineyards. The Macon region has long been known as Burgundy’s less expensive, simpler cousin—a source for nice, quaffable whites. But that’s begun to change over the past few decades, largely because of Maison Valette’s Philippe Valette. Philippe converted all his family’s vineyards to organic farming in the 1990s and is now known as one of the best natural winemakers in the world. His wines are very hard to find—and they aren’t cheap, but they’re worth it. The most recent release of his Mâcon-Chaintre Chardonnay has a singular story. With climate change wreaking havoc on Burgundy over the past few years, Philippe has noticed that the natural yeasts they’ve relied on for fermentation have become less effective, with some fermentations getting stuck (not converting all the sugar to alcohol). For this wine, his team decided to add grape musts from new harvests to the old tank, which kickstarted fermentation again. This new method led to a smokey, mineral-driven beauty of a Chardonnay.

STAGE 7: Nuits-Saint-Georges to Gevrey-Chambertin

WINE: Frédéric Cossard: Gevrey-Chambertin Les Genevrières

From a wine drinker’s perspective, stage 7 is undoubtedly the highlight of this year’s tour. An individual time trial through wine’s most hallowed grounds? Sign me up. Burgundy is the home of the most sought-after (and expensive) wines in the world, where Pinot Noir and Chardonnay reach their pinnacle. And it’s the best proof of the concept of terroir , or the idea that wine tastes like where it comes from, expressing all its inputs from climate to soil. Two Burgundies made by the same winemaker from vines a few hundred yards away from each other can taste entirely different. Frédéric Cossard is a bit of an iconoclast in the world of Burgundy. His Pinot Noirs prize freshness and vibrancy and are often ready to drink upon release. Cossard’s Gevrey-Chambertin hails from Les Genevrières, a small plot of old vines in the famous commune where the time trial ends. Gevreys are usually all about power, but in the hands of Cossard, this one is spicy, elegant, and fresh.

STAGE 9: Troyes to Troyes

WINE: Jacques Lassaigne: Les Vignes de Montgueux Champagne

An ideal pairing here—white roads and Champagne! This stage features 20 miles of gravel and dirt roads that stretch throughout the Champagne region, known for its white chalk soils and the world’s best sparkling wines. France’s northernmost wine growing area, Champagne’s trademark white soils come from the fossils of the marine life that long ago inhabited the region when it was an inland sea. This and its cold climate make it ideal for the production of sparkling wine, and now, of course, Champagne as a term is protected under European Union law. Most Champagne producers are the well-known, larger houses like Veuve Clicquot and Moët & Chandon. But Champagne is also full of small, independent winemakers like Jacques Lassaigne. He makes wine in Montgueux, just a few miles from the gates of Troyes, the former capital of Champagne. He only works with Chardonnay and his Blanc de Blancs are some of the best you’ll ever taste. The Vignes de Montgueux comes from nine different parcels around the town, so it’s truly expressive of the character of this very specific place. With loads of citrus fruit and, yes, some chalky notes, it’s hard to imagine a better wine to toast whoever wins this stage.

STAGE 14: Pau to Saint-Lary-Soulan Pla d’Adet

WINE: Domaine de Souch: Cuvée Domaine Jurançon Sec

Stage 14 takes us over one of my favorite Tour de France climb to watch: the Col du Tourmalet. At its best, the Tourmalet is one of the ultimate strugglefests, with riders battling it out under the blazing sun with nowhere to turn for relief. That same mix of sunshine and elevation is also what makes this wine region, Jurançon, so unique. It’s primarily known for its sweet wines made from the Petit Manseng grape. With some bottle age, they taste like liquified orange blossoms. But the region is increasingly producing world-class dry white wines, as well. This example comes from Domaine de Souch, a family-run domaine right outside of the city of Pau. It was run for the majority of the past 40 years by Yvonne Hegoburu, who passed away last year at the age of 95; it’s now helmed by her son, Jean-René. The Hegoburus’ high-elevation vines are all biodynamically farmed and produce some of the greatest dry Jurançons I’ve ever tasted. Their domaine cuvée is a great introduction to the style. Made with a blend of Gros Manseng and Petit Manseng (with a touch of Courbu) grapes, it tastes like overripe peaches and smells like lemon zest.

STAGE 21: Monaco to Nice

WINE: Château Simone: Palette Rosé

A new finish this year! And a much better one for wine purposes. For the first time ever, the race will not be finishing in Paris, but in Provence, because of the Olympics. Provence is known around the world as the home of rosé—and that’s because Provençal rosés are hard to beat. But this one, from Château Simone, is very different; it’s probably my favorite rosé anywhere. It hails from a historic estate outside Aix-en-Provence, where the Rougier family makes truly special wines in the micro-appellation of Palette. Their vineyards are surrounded by high-elevation pine forests and are primarily planted to Mourvèdre and Grenache grapes. The rosé is mostly made up of those varieties, with some other local varieties, like Cinsault, Syrah, Carignan and Muscat, blended in. Unlike nearly all rosés, it can improve with bottle age, so feel free to hide one away. It’s powerful, full of notes from every type of red and black fruit alike, and always finishes with a trademark pine-y hint. “ Santé ” to this year’s Tour!

Jeff Segal is the founder of DOMESTIQUE, a cycling-themed wine retailer based in Washington, DC, that’s been named one of the top wine shops in America. Its name was inspired by the 2013 Tour stage when Richie Porte escorted Chris Froome up to L’Alpe d’Huez while Froome bonked and then held on for dear life. Its business goal is to elevate wineries around the world (their Chris Froomes) and to get their wines in front of as many people as possible.

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