Calvados brandy has long been part of gastronomy, enjoyed both at the table and in the kitchen with a Calvados sauce. Served as an aperitif, paired with cheese or used in classic dishes, it brings warmth, freshness and depth. From the traditional trou normand to modern pairings with seafood or desserts, Calvados brandy bridges tradition and contemporary French cuisine.
Brown pork tenderloin or chops in butter. Remove from the pan, then sauté sliced apples and shallots. Pour into a hot pan Calvados brandy and ignite, reduce briefly to make a Calvados jus, add a little cream, and return the pork to finish cooking gently. This Calvados sauce will add a lovely touch!
Scallops with Calvados Beurre Blanc
For the beurre blanc, place the shallots, vinegar, Calvados brandy and 60ml water into a saucepan. Set over a moderate heat until almost no liquid remains, this will make a Calvados jus.
Turn the heat down to a low setting and whisk in the butter one piece at a time, allowing each piece to melt and homogenise before adding the next. Once all the butter has been used the sauce should be pale and have a thin, custard-like consistency. Keep warm your Calvados sauce!
Heat a heavy-based frying pan and fry the scallops for one minute on each side, or until golden-brown on the outside. Spoon the Calvados sauce over the scallops and garnish with the a few sage leaves.
Ingredients
Peel, and quarter the apples. Cook them in a pan with 60g of butter and a pinch of cinnamon. Cook for 15mins, apples should not be too soft. Then make the caramel: add 200g in a pan and heat over medium heat until color of your choice. Then remove from heat and stir in the diced butter until combined. Lay the caramel in a dish and top on top with sliced apples. Roll out pastry to fit the pan with a hole in the middle. Place in the oven for 40 mins at 180°. When cooked, remove, leave it to rest for 15mins and then flip it over. Check our instagram for the video!
A proper Norman tradition. Serve apple or vanilla sorbet topped with a small pour of Calvados brandy between courses, traditionally between 2 mains courses, or before the cheese platter. This will burn the fat and allows you to remove the feeling of having eaten too much.
"An apple a day keep the doctor away"
How to pair our Calvados and Liqueur with?
If you enjoy bold, characterful cheeses, Calvados is a natural choice. It pairs beautifully with strong British cheeses such as Stilton, Lincolnshire Poacher or Black Bomber, and is just as compelling alongside classic French favourites like Camembert or Brie.
If you prefer softer, rounder flavours, Pommeau (apple liqueur) offers an elegant pairing with soft cheese. Its gentle sweetness and fresh apple notes complement creamy and blue cheeses particularly well, such as a young cheddar or a Yorkshire Blue.
Our Pear liqueur pairs best with lighter, more subtle cheeses. Fresh cheeses or young goat’s cheese allow its floral fruit character to shine without overpowering the palate.
The richness of baked apples and buttery pastry is lifted by the warmth and depth of Calvados, making it the perfect pairing to elevate a simple dessert into a memorable moment.