The Art of Calvados: Tasting & Pairing with Christian Drouin
Le Cordon Bleu London is delighted to be hosting The Art of Calvados: Tasting & Pairing with Christian Drouin.
Calvados shows an outstanding span of styles and applications and can be enjoyed in many ways: digestifs, café - Calva, in cooking, in cocktails or in food pairings. Alongside Christian Drouin, Le Cordon Bleu Master Chefs will be on hand with expertly crafted pairings.
Tasted at the event will be*:
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ABC de Christian Drouin 70cl 17% Abv
ABC, Apéritif à base de calvados. Inspired by the French know how of vermouth production, it combines the mutage of apple must with young calvados, its aging in oak barrels, and aromatization with a bouquet of plants and spices. ABC can be consumed pure, served chilled or in cocktail.
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La Blanche de Christian Drouin Eau de Vie de Cidre 70cl 40% Abv
La Blanche de Christian Drouin (un-aged version of the spirit used to make calvados Pays d’Auge). La Blanche is one of the most mixable spirits. It can be enjoyed frosted, pure. It matches raw or smoked fish, gray shrimps, oysters or caviar, lime sorbet, etc.
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Christian Drouin Selection Calvados 70cl 40% Abv
Selection is an AOC calvados created with the cooperation of Norman chefs and bartenders in the 1980’s. Light in colour and rich in fruit aromas, Selection is a splendid brandy for cooking. It adds flair and depth to dishes. There are many ways to incorporate Calvados into a dish: flambéing, deglazing or simply direct addition as flavouring to a dish.
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Christian Drouin Hors d'Age Calvados Pays d'Auge 70cl 42% Abv
Hors d’Age, a blend of calvados Pays d’Auge aged over 18 years. It develops an incredible palette of flavours. Ideally it should be served in a crystal tulip-shaped glass at room temperature. Perfect with strong cheeses, dark chocolate, apple crumble, tarte fine and more.
Limited to only 25 seats, this event is surely not one to miss!
