NOIX C'EST NOIX NOIX C'EST NOIX NOIX C'EST NOIX NOIX C'EST NOIX NOIX 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