Drinking Calvados → Recipes


You can use it as a mar­in­ade, you can flambé with it and you even can deglaze with it… the ver­sat­il­ity of Calvados is also shown by its reg­u­lar use in French gastronomy. Below are a few recipe sug­ges­tions from some top chefs…

  • Apple & Calvados fritters

    Recipe by Chef Damien | 750g See the recipe
  • Chausey lobster flambéed with Calvados, served with beetroot & lobster sabayon

    Recipe by Jonathan Datin See the recipe
  • Roast bass, apple & onion chutney & creamy Calvados mousse

    Recipe by Gilles Tournadre See the recipe
  • Pan-fried apples with Calvados

    Recipe by Franck See the recipe
  • Tenderloin of pork with Calvados

    Recipe by Fooby.ch See the recipe
  • Apple Fondant with Calvados

    See the recipe
  • Gibelotte of rabbit & Calvados

    Recipe by Mathilde Joannès See the recipe
  • Curried king prawns with coconut milk & Calvados Fine

    Recipe by Flora Mikula See the recipe
  • Oysters with apples flavoured with Calvados

    Recipe by Coquillages.com See the recipe
  • A modern take on the Mille-Feuille with Calvados

    Recipe by Valentin Doraphé See the recipe
  • Panna cotta of foie gras, baby salad leaves, strips of smoked duck breast & cubes of apple Calvados gelée

    Recipe by Flora Mikula See the recipe
  • Scallops flambéed with Calvados on a bed of braised leeks

    See the recipe

To visit this website, you must be of legal age to purchase or consume alcohol. If there is no such legislation in your country, you must be at least 18 years old.

We use cookies to identify and track the visitors to our website. By visiting this website, you agree to the use of cookies under the conditions set out in our privacy policy.

The abuse of alcohol is dangerous for your health, you must drink responsibly.