Calvados in the ocean
An original recipe by Victoire Spanneut
Ingredients
35 ml Calvados Pays d’Auge “fatwashed” with sea urchin butter
15 ml Organic lemon wine
20 ml Roasted hazelnut syrup and organic cider
50 ml Clarified Homemade “ACE” juice (orange, carrot, lemon & apple)
Apple blossom spray
Drops of “Zero Waste” vegetable oil (carrot tops and fruit peels)
Garnish: Dehydrated apple “sand”, apple core “star”, dried apple blossom
Credits
Pix : Guillaume Belvèze ⇉ #CalvaClub 2022
CalvaClub 2022, episode 2
Camille Pila won the second edition of the #CalvaClub on June 13th.