This text is part of the special book Plaisirs
Exit the Aperol spritz, this year, it’s a royal kir that we want to drink on the terrace. The resurgence of this classic French cocktail is largely attributable to the series Emily in Paris, which aired on Netflix last fall. In a scene that has become instantly popular, the protagonist clinks glasses with this rosé drink composed of champagne and crème de cassis during a brunch. This was enough to spark interest in the Kir Royal all over the world. A craze that can be felt as far away as Île d’Orléans, at Cassis Monna Filles.
Anne Monna, co-owner of the company that grows and processes blackcurrants into many products, didn’t really needEmily in Paris to get people talking about its crème de cassis or to attract visitors to its shop located in Saint-Pierre. Cassis Monna Filles’ flagship product, crème de cassis is also its best seller, year after year. Having won a multitude of awards abroad, its famous fruit liqueur already enjoyed an enviable reputation. However, for the past few months, when she mentions the name of the famous Netflix series, “people are so excited that they squeal,” says Anne, laughing.
“In my team, the enthusiasm is palpable,” she says. Our employees tell us that, when they entertain for brunch, they now serve the royal kir to their guests. And if some visitors to Cassis Monna Filles are unfamiliar with crème de cassis, they now know what kir royal is. Thank you, Emily!
From Dijon to Île d’Orléans
You should know that crème de cassis, and the cocktail that made it popular, originated in Dijon, in the Burgundy region of France. It is a blackcurrant-based digestive (sometimes called blackcurrant in Quebec). Created in the 1840s, crème de cassis only became fashionable in 1950 when Félix Kir, then mayor of Dijon, served at his official receptions a drink made from fruit liqueur and aligoté burgundy, a dry white wine . Quickly, the popularity of this “cocktail” spread in France and is available in several recipes, including the royal kir which is made from champagne or sparkling wine. It is, still today, one of the favorite aperitifs of the French.
If Quebecers haven’t adopted it yet, it’s because we don’t get the chance to drink bubbles often enough, believes Anne Monna. “Bubbles aren’t just for special occasions,” she insists. And then, other than combined with champagne or sparkling wine, crème de cassis can be enjoyed in several ways.
The creamy ruby-colored fruit liqueur, with its tangy and slightly sweet taste, is an all-purpose ingredient for even the most amateur mixologists. Indeed, according to Anne Monna, crème de cassis can be added to any cocktail. “It’s easy to use: you pour a touch of it into your gin and tonic, your mojito, your whiskey, even. It’s very easy to use. No recipe needed! »
Crème de cassis can also be drunk on its own with ice cubes, provided it is fresh and of good quality.
“What makes a good crème de cassis is its pronounced taste of fruit”, admits Anne Monna. On Île d’Orléans, the Monna family grows several varieties of blackcurrant, including Titania and Ben Lomond, each used for different products. “Not all producers use the same variety of blackcurrant, explains Anne Monna, so not all crèmes de cassis have the same flavors. It’s like a grape variety in wine. »
On the farm like in Paris
To go back to Emily in Paris, Anne Monna believes that the summer season will prove even more the influence that the television series has had on the popularity of its star product. In any case, at Cassis Monna Filles, which is also nominated for the Lauriers de la Gastronomie Québécoise in the Gastronomic Tourism category, we intend to take advantage of the enthusiasm to create a special experience for visitors.
Indeed, we prepare a basket there, “a kind of perfect aperitif kit”, confirms Anne. It will contain, among other delicacies, a small bottle of crème de cassis, mini Quebec bubbles, salty and sweet snacks, a pretty tablecloth and other surprises.
“People will be able to buy this at the store on our farm and set up shop on our land and celebrate love, friendship, holidays… We can’t wait for all of this! »
The kir recipe from Cassis Monna & Filles
This special content was produced by the Special Publications team of the Duty, relating to marketing. The drafting of Duty did not take part.