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Eric Bordelet - Eric Bordelet - Sydriculteur, Pomologue, Poirologue en Normandie

Eric Bordelet Sydriculteur, Pomologue, Poirologue en Normandie

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Eric Bordelet - Eric Bordelet - Sydriculteur, Pomologue, Poirologue en Normandie | ericbordelet.com Reviews
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Eric Bordelet Sydriculteur, Pomologue, Poirologue en Normandie
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Eric Bordelet - Eric Bordelet - Sydriculteur, Pomologue, Poirologue en Normandie | ericbordelet.com Reviews

https://ericbordelet.com

Eric Bordelet Sydriculteur, Pomologue, Poirologue en Normandie

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1

Eric Bordelet - Produits - Eric Bordelet

http://www.ericbordelet.com/produits.html

Découvrez nos produits. SIDRE ET SYDRE issu uniquement de POMMES "SAUVAGES" sans pommes de table. POIRE AUTHENTIQUE OU GRANIT issu uniquement de POIRES "SAUVAGES" sans poires de table. Je compte sur vous pour ennuyer votre Caviste qui facilitera la distribution du maximum de cuvées. Cidre de "soif" en fut de. 15 bar) autonome et en. Slimline (3 à 4 bar,derriere le comptoir),au verre pétillant leger de table ,au bar ,au buffet,au pic nique,en terrasse etc. Sydre Grand cru"(dernier grand cru classé). Des p...

2

English - Eric Bordelet

http://www.ericbordelet.com/english.html

In 1992,Eric Bordelet,previously sommelier at Arpege Alain Passard's Restaurant in Paris took over the production of this family property in Normandy.Believing that cider and Poiré should be produced like wine he grows more than 20 varieties of apple and 15 varieties of pear.Connoisseurs admire his entirely artisan and apothecary style of working.His range includes several products,all worth the detour.He has dubbed his ciders"Sydre" Sidre", the former spelling of those words. Filtration and bottling,wit...

3

Eric Bordelet - Eric Bordelet - Actualité

http://www.ericbordelet.com/actualiteacute.html

Les 31 janvier et 1er février 2015 à Angers. Le vin de mes amis - Montpellier. Les 25 et 26 janvier au Mas Verchant à Montpellier. Les fermentations sont en cours. Le Sidre Tendre est en bouteille, le poiré Granit est en cours d'assemblage et de mise. Une nouveauté, le Sidre Nouvelle Vague en 20 litres "jetable" à brancher derrière le bar avec une pression de 3 à 4 bars. Vous donne toutes les informations techniques d'utilisation et pièces nécessaires pour adapter ce nouveau process.

4

Eric Bordelet - Etats d'âme - Eric Bordelet

http://www.ericbordelet.com/etats-dacircme.html

Les fermentations sont en cours;le Sidre Tendre est en bouteille;. Le poiré granit est en cours d'assemblage et de mise. Nous Avons sorti la nouveauté: Sidre Nouvelle Vague en 20 litres "jetable" à brancher derrière le bar avec une pression de 3 à 4 bar. Vous donne toutes les informations techniques d'utilisations et pieces nécessaires pour adapter ce nouveau procès. Présence au salon professionnel:. Le vin de mes amis" Montpellier (25/26/01/2015). Renaissance " Angers (31/01-1/02 2015). Cédric Ga...

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lecellierdespoetes.blogspot.com lecellierdespoetes.blogspot.com

詩人酒窖 Le Cellier des Poètes: 諾曼地蘋果氣泡酒的夢想家 - Chateau de Hauteville , Eric Bordelet - Cider & Poire

http://lecellierdespoetes.blogspot.com/2012/07/chateau-de-hauteville-eric-bordelet.html

諾曼地蘋果氣泡酒的夢想家 - Chateau de Hauteville , Eric Bordelet - Cider and Poire. Formerly the sommelier at one of. 8217; most famous Michelin 3-star restaurants (Arpege), Eric Bordelet was encouraged by his good friend Didier Dageneau to pursue his dream of making world-class cider in his native. Moving back to his family’s farm, Eric was blessed with some of the most exquisite raw material he could have ever wanted. 的鼓勵,勇於追求夢想,因而放下侍酒師職務,回到家鄉諾曼第釀造蘋果酒。 公頃的梯田以休耕多年,因此 Eric Bordelet. It is lost in time. However, this...

sommologue.blogspot.com sommologue.blogspot.com

Somm—O—Logue: Biodynamic Cider

http://sommologue.blogspot.com/2011/09/biodynamic-cider.html

Wednesday, September 28, 2011. Subscribe to: Post Comments (Atom). This Blog's Author, Sommelier, Procurer of Gastronomical History, Taster of Many Foodstuffs, and Stoic Symposiarch. TOTC2011: Nonstop to Tokyo. Food and Cookbook Resources. Old Chicago Wine Lists. How to Understand French Grapes and Where They Com. Tomato Schedule for 2012. Sauvignon Blanc for Fall. First Cookbook Written in America. Kermit the Frog Coffee Beginnings. Oysters and Months with Rrrr. Grover the Waiter Training Videos.

sommologue.blogspot.com sommologue.blogspot.com

Somm—O—Logue: September 2011

http://sommologue.blogspot.com/2011_09_01_archive.html

Friday, September 30, 2011. Food and Cookbook Resources. Gastronomy- (1) The study of food (2) The science to art of good eating. A few resources that I constantly use to research gastronomy are listed below. A great timeline on the history of man and food going back to caveman times. Great resource and definitions of foodstuffs and when they became important to mankind. Feeding America: The Historic American Cookbook Project. Los Angeles Public Library Menu Collection. Wednesday, September 28, 2011.

bouchon.com.au bouchon.com.au

Bouchon Wines & Spirits, Spirits Collection - Brisbane Australia Wine & Spirits Wholesalers

http://www.bouchon.com.au/spirits.htm

Click Logo to Visit Website. Select a Spirit here. French Marc and Fine. Fruit Spirits (Eaux de Vie de Fruits). Gin and Fleur De Biere. The Lost Distillery Malt Whisky (www.lost-distillery.com). 46% alc / vol; 6 x 700ml. West Cork Distillery (www.westcorkdistillers.com). The Pogues Irish Whiskey 40% 700ml. West Cork Distillery Blended Irish Whiskey 40% 700ml. West Cork Single Malt Irish Whiskey 10YO 40% 700ml. Melbourne Moonshine (www.melbournemoonshine.com). In a deal sealed with a handshake, the Mister...

cider.amsterdam cider.amsterdam

Frankrijk - cider.amsterdam

http://cider.amsterdam/cidermakers-frankrijk

Cidermakers van de maand. Celebration ciders en poirés. Ciders met een smaakje. Cake: Le Breton en Boîte. Cider kopen of bestellen. Met gepaste trots presenteren wij hieronder een aantal cidermakers uit Frankrijk wiens ciders en/of poirés wij in onze winkel verkopen. Daarnaast hebben wij nog Franse ciders en poirés van o.a. Ferme de Billy, Théo Capelle, Pacory, Manoir du Kinkiz, François Séhédic in ons assortiment. Ferme de la Poulardière. Het Domaine Famille Dupont is gelegen in het hart van de Normandi...

supersmak.no supersmak.no

Maaemo – økologisk, nordisk og fantastisk! | supersmak.no

https://supersmak.no/2011/05/06/maaemo

Subjektive skriblerier om smak. Urban våronn →. Maaemo – økologisk, nordisk og fantastisk! Maaemo presenterer seg som Norges første restaurant som serverer mat kun basert på økologiske råvarer og naturlige ingredienser. Alle ingrediensene er enten økologiske, biodynamiske eller villfanget/sanket. Listen lå derfor høyt da vi gikk opp trappen til Schweigaardsgate no 15b. Jeg kan med en gang avsløre at vi ikke ble skuffet! Så var vi i gang (bildene er fra iphonen og beskrivelsene fra hukommelsen…):. Posjert...

melanello.wordpress.com melanello.wordpress.com

paolagiberti | Melanello

https://melanello.wordpress.com/author/paolagiberti

Niente di nuovo, ma qualcosa di speciale in Val Grizzaga. Girando il web… “Le nuove frontiere del bere: il sidro”. 8220;Oggi vi parlo di qualcosa di diverso. Nessuna ricetta. Ma lo spunto per una degustazione futura. Ci stavo pensando da un pò di tempo e dopo aver trovato una bottiglia per il test, nei prossimi giorni darò vita all’esperimento. Non se ne parla ancora molto, perché l’idea di pasteggiare a sidro. La birra è entrata nei menu grazie a cuochi ‘intelligenti’ che hanno azzardato, qualche tempo ...

melanello.wordpress.com melanello.wordpress.com

Girando il web… “Le nuove frontiere del bere: il sidro” | Melanello

https://melanello.wordpress.com/2015/08/28/girando-il-web-le-nuove-frontiere-del-bere-il-sidro

Niente di nuovo, ma qualcosa di speciale in Val Grizzaga. Si parla di SIDRO! 8220;L’estate del sidro”. Girando il web… “Le nuove frontiere del bere: il sidro”. 8220;Oggi vi parlo di qualcosa di diverso. Nessuna ricetta. Ma lo spunto per una degustazione futura. Ci stavo pensando da un pò di tempo e dopo aver trovato una bottiglia per il test, nei prossimi giorni darò vita all’esperimento. Non se ne parla ancora molto, perché l’idea di pasteggiare a sidro. La birra è entrata nei menu grazie a cuochi ‘inte...

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Sydriculteur, Pomologue, Poirologue en Normandie. Mandie méridionale, sur le massif Armoricain dans le prolongement du Domfrontais aux confins de la Mayenne et de l'Orne. L'exploitation est située sur des schistes du Briovérien supérieur,"Grand cru" roches sédimentaires datant du Précambrien ; ce sont des roches formées avant l'ère primaire, vieilles de 3 milliards d'années. Ce sont normalement des roches assez tendres,(Granit,Schiste écl...19 hectares dont 4,5 ha. de verger en production (40-50 ans).

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