France is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.
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France is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.
Normandy Part 1: Land of Vikings, Tripe, and Apple Booze
The Terroir Podcast
57 minutes
3 years ago
Normandy Part 1: Land of Vikings, Tripe, and Apple Booze
With links to the Norsemen of yore, Normandy is so much more than the home to the D-Day beaches. This week, Caroline and Emily delve into the history of this rich region, home to some of France's best beef and its most famous apple brandy: Calvados. Plus, Benjamin Renaud of the Ferme de Romilly takes us through some of his efforts to modernize his historic cider house.
Ferme de Romilly: romillycidre.com
Fall Fashioned Recipe by Forest Collins The recipe is in parts (instead of ounces/milliliters) because I usually batch it in a large bottle making it easy to serve when guests arrive, meaning less time messing with measuring and mixing. I also serve it over smoked ice to add a special touch for guests, which is something I can also prepare ahead of time and leave in the freezer until I’m ready to go (put it in a ziplock bag or two to keep the smoke smell from invading other things in the freezer) I have put the amonts for a single serving in parentheses after the parts
Fall Fashioned 6 parts calvados*** (2 ounces/60ml) 1 part brown sugar syrup (equal parts brown sugar and water) (1-2 barspoons/10ml) several dashes whiskey aged bitters** (3-4 dashes)
Mix together over large block smoked ice cube* in rocks glass and express lemon peel over *for the ice cube, I usually use my smoker, but if you want the quick and easy way, just add liquid smoke to the tray when making the ice.
**I add 3 to 4 dashes of bitters per drink. If you have a rough idea of how many drinks are in your batch you can multiply that by 3. Otherwise, you can just add three or four dashes when you pour the drink from the batch.
***While we sometimes use calvados from small local producers, I suggest Christian Drouin as something easier to find if you aren't local
Sometimes for extra theatrics I’ll serve the Fall Fashioneds in a separate little perfume flacon next to the chilled glass with the ice cube ( I bought these new for the purpose – be careful about reusing bottles that had perfume in them already). Guests can then pour it themselves over the ice block. This isn’t just kind of cute and interactive but practical. I bought perfume bottles that hold nearly exactly 2 ounces (60 ml) of liquid, so I know I’m giving the same measure for each cocktail and not getting accidently overly heavy handed with the pours.
France is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.
