NOIX C'EST NOIXNOIX C'EST NOIXNOIX C'EST NOIXNOIX C'EST NOIXNOIX C'EST NOIX
For CalvaClub 2023, my creation highlights seared scallop and the ripe apple notes of Calvados VSOP. The recipe draws inspiration from the September equinox, marking the shift from late figs to early autumn walnuts, and the onset of apples and cider pears. The enduring flavor of fresh fig, crafted using the Japanese kôso preservation technique, is complemented by the rich notes of oloroso sherry. Toasted walnut (in a homemade bitter) adds depth. As a garnish, the walnut shell with lacto-fermented fig brings an umami aroma. “Noix c’est noix” takes inspiration from Johnny Halliday’s iconic song, evoking the sea and the land.
A cocktail by Jeanne VOIGNIER -> CalvaClub 2023
Ingredients
5 cl Calvados VSOP 1,5 cl Oloroso sherry 2 barspoons kôso fig (homemade fermented syrup) 2 dashes toasted walnut bitters (infused in grape brandy) Lacto-fermented fig in half a walnut shell as garnish
No. Calvados is a cider or perry eau-de-vie and not an apple or pear eau-de-vie — i.e. it is obtained from fruit that has already been fermented. It is dependent on the terroir, the varieties harvested, their quality and quantity, and the nature of the cider or perry made from these fruits.
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