the secret of Contentin cider

A light foam, a golden robe, fruit aromas: it’s not beer, but cider. In Cotentin orchards, Alain Pismont is the manager of Père Mahieu cider. Its 25 hectares are well maintained: the thickest branches are pruned to make room for young shoots. Half of last year’s 500 tonnes of apples were turned into cider. Bottling is done as a family: Alain Pismont’s daughter, son-in-law and grandson participate. An operation that lasts only three months a year.

Before being bottled, the cider is aged for at least three months in huge vats. Fermenting apple juice has been tasted many times. The drink, of superior quality, is then found on the tables of renowned restaurants. Chef at the Auberge des Goubelins, Thomas Ostovany even uses it to prepare the vinaigrette for one of his dishes.