Tring Side Pocket for a Toad

It was Didier Dagueneau who convinced Eric Bordelet, former sommelier at Paris’s three-star Arpège restaurant, to develop a new, artisan style of cider, a natural product of character and thirst-quenching ability, which would also work with a wide range of different food. And so Eric refurbished his family’s ancestral orchards and ciderworks and would use his knowledge of viticulture to push for the highest level of quality. The biodynamically farmed orchards – covering roughly nineteen hectares – are situated in southern Normandy where the Domfrontais extends between the boundaries of the Mayenne and the Orne.Treat this Pear cider/perry as you would a wine, it's delicate yet complex flavours, complement shellfish dishes such as grilled prawns or scallops wonderfully. Of course, it is also utterly delicious on it's own!