Catégorie: Aromatisation - Flambage - Sauces
Calvados is an eau-de-vie from the natural alcoholic fermentation and distillation of cider, from the delimited region. Chef Louis Calvados will bring that hint of apple to your savory recipes. It is also one of the preferred alcohols to flambé your ingredients.
For professional use only.
- Filet mignon of pork with its shallot and Calvados cream sauce
- Pork loin with apples, cider and Calvados