By Michel Roux Jr.
Calvados is an apple brandy made in Normandy, northern France. It’s produced from distilled cider and matured in oak barrels. In Normandy it’s traditionally served as a digestif during (yes, during) the meal. It’s good in cocktails and makes an excellent mulled cider mixed with apple juice, cider, cinnamon, cloves and brown sugar.
Posh sausage roll
Roast pork with roast potatoes and gravy
French apple tart with calvados and Chantilly cream
Sticky toffee apple pudding with calvados caramel sauce
Baked apples with Calvados sauce
Dulce and banana traybake
Crispy filo mince pies with pear and apple mincemeat
Apple tart 'Maman Blanc'
Calvados can be used in cooking, particularly in Norman specialities such as chicken with cream and Calvados, crêpes flambés or apple-based dishes.
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