While the encyclopedic Jacques introduces us to the rudiments of arboriculture, the audience gradually discovers the abnegation required to run an orchard intended for the production of Calvados.
We then focus on the two mobile stills that allow us to better understand the technical aspects of distillation. What are the differences between a pot and a column still? Everyone then improves their mastery of the different Calvados appellations.
After the theory, it’s time for practice with a blending workshop. Alongside Agathe, Jean-Luc Fossey, cellar master, invites the candidates to make their own VSOP.
Picnic stop afterwards with a little Po-Po-Pommeau and then, the competition.
10 minutes, 6 drinks: challenge accepted.
In an interactive way, the 12 candidates take turns explaining their recipes to a demanding jury.
Cabbage, miso, nashi, sea urchin, oyster leaf… the candidates compete in imagination and ingenuity to sublimate the different appellations of Calvados.
After intense deliberations, the jury finally decided on Camille’s cocktail, ahead of Fatine and Tam, both authors of two very nice performances.
It’s time to relax at the pool.…
As a last wink to our Belgian friends, the band Aprile comes to conclude this incredible weekend in the most beautiful way while Guillaume and his team treat us with drinks and succulent Pocito (yes!).
More to follow in October…in Berlin with Camille !