Cidriculteurs France

Located in Saint-Quay-Perros, in Trégor, less than two kilometres from the beaches of the Pink granite coast between Lannion and Perros-Guirec, this family cider, created from every room in March 2000, is based on an orchard of 2,5 hectares planted with 100% varieties of cider apples, local and leads to organic farming. The transformation of apples combines tradition and new techniques to deliver organic products (without added sulphites) pure juice, with natural foam taking for cider and pure juice, always, for the preparation of vinegar and apple juice. Jean-Luc Kerroux, only on his operation, takes the lead from apple to glass, thereby ensuring the whole of marketing in direct sale. You'll laugh here with raw cider, half-dry and sweet farmers or apple juice, regularly rewarded in the regional competition of Brittany. From the orchard to the cellar, the visits are free, but it is advisable to call to advertise your arrival. Organizational question, quite simply.

You can't visit the cider factory's production facilities, but you'll be warmly welcomed here. Francis Dupont's Cidrerie de la Brique has come a long way since it was founded in 1953. The nectars are made from apples (and pears) harvested in Cotentin orchards planted with traditional, high-stemmed apple trees and more recent, low-stemmed apple trees of carefully selected varieties. In addition to cider, you'll find pommeau, poiré, organic apple juice... and a 33 cl format called La Brick.

The region may not be well known but its landscapes are superb. Roumois is the "Pagus Rotomagensis" or the "Land of Rouen". But it is also the home of Alain Caboulet's cider factory. Passionate, he took over, in 1989, the reins of the farm bought by his grandfather, Raynald, in the 1940s. On the 25 hectares of orchard, Bedan, Bisquet, Douce Moën, Rouget de Dol grow under the Normandy skies in the heart of the IGP Normandie. The result is a range of products stamped with the "Produit en Gourmandie" label. The Domaine des Hauts Vents cider has won many awards at the Concours Général Agricole de Paris (gold medal in 2013 for the sweet cider) and has been entered in the Vinalies Internationales (where cider products are submitted to oenologists and wine and spirits professionals). That's how good it is. No more time to lose to add these superb nectars to the shelves of your cellar which, for sure, will not be big enough since there are other treasures: pommeau de Normandie (silver medal in Paris in 2008), calvados AOC (distilled in a Charentais type still), pear liqueur with calvados, cider confit, cider vinegar, apple and pear juice and - very new - a rosé cider. You can visit in spring during the open days or in September for the Heritage Days. Don't worry, a sales point is open on the farm, at weekends or during the week by appointment. A shot of cider can be as simple as a phone call!

Located in the heart of the Cotentin and Bessin marshes, behind the German military cemetery of La Cambe, the apple trees with high and low stems occupy 19 hectares of the Romilly Orchards. Established as a family for more than forty years, these harvesting producers have rediscovered the cider of the Isigny region, which was very famous at the beginning of the last century - the very famous Isigny cider was, in fact, once sent to Paris on the best tables, just like butter and cream. Ciders are made from local varieties such as Cartigny, Doux Verret de Carrouges, Marin Onfroy, Gros Bois de Bayeux according to precise blends that give them a particular aroma, a "straw yellow" colour and a taste that is unique to it. Nothing is left to chance in the manufacturing process. No medals, no prizes here: the quality and regularity are enough for the reputation of this cider, which gives birth to the house's no less famous calvados and pommeau (AOC). To choose according to the moment, your tastes and dishes among the panoply: the bitter raw, the raw (rounder in the mouth), the semi-dry and the sweet. Nice! Nice! The 33 cl can, ideal for the little ones, is a treasure among other treasures that we let you discover!

In Fongueusemare, in this farmhouse, typical of the Pays de Caux, the Maison Pasquier opens its cellar to offer you cider apple and pear products, made in oak barrels according to traditional methods. Thus, cider, perry, apple juice, Norman aperitif and other productions labeled Organic Agriculture can be tasted directly at the farm or on the local markets of Etretat. Make a stop during your bike ride in this famous cider factory: you won't regret it!

The Val de Rance cider factory was born from the association of twelve cider apple producers from Pleudihen-sur-Rance. Its role is to transform the apple juice into cider before marketing it. Cidres bouchés bruts, sweet, organic, farm and table ciders are made by the cellar master who ensures that the products are made with respect for both the know-how and the raw material. Visits are organized, punctually, during the year or by appointment.

Halt! Don't go any further. On the cider road, the Desvoye cider house welcomes you with open arms, all year round, and opens its facilities to explain to you, in detail, the making of its sweet beverages. Let yourself be counted on a beautiful epic that has lasted since 1826, the cellar offers a range of excellent and organic products now: cider from the Pays d'Auge PDO, of course, Normandy pommeau, calvados, farm apple juice without forgetting perry or vinegar. You can also add to your basket the orchard fruit jam, 100% natural honey and caramel, made from the family milk (the brother's farm is opposite!) or cheeses and rillettes from neighbouring farms. If you are in a camper van, it's perfect timing! Not only will you be able to extend your tasting and your stay, the time to fill your basket with delicious souvenirs, but you will also be able to criss-cross the surroundings, on foot or by bike. Unless you prefer to stay in the gîte on the property for a little longer.

On the coastal road between Trouville and Honfleur, the Ferme de la Bouillette opens its doors for a small visit and a tasting. Farm cider, pommeau, calvados, apple juice... everything is good and AOC. Moreover, this small producer, small in size but big in quality, is often rewarded for its over-aged calvados and practices really honest prices. When you arrive, don't hesitate to honk the horn to let us know you're here!

We would deal here with the oldest cider of France led by the fourth generation «Johann». This is, in any case, a great family history begun in 1892, when Joseph (Johann) decided to base at the Field of Fairground near Paimpol Harbour a house of cider, wine and spirits trading in order to supply schooners to Iceland and local businesses. From the beginning, the cider is made on the spot and alongside, on the boats, the wine imported from Bordeaux. Trade lasts until the 1980 s when wine consumption begins to decline. A chance? In any case, this disaffection should give wings to young successors and, above all, the idea of devoting themselves fully to the production of cider and - as long as possible - of quality cider. A huge programme for planting orchards of varieties of Breton varieties is engaged, the cider is a team of modern and efficient equipment and we have arrived at the dawn of this st century: 1 200 tonnes of apples come from family orchards and the best varieties of apples to be transformed, in accordance with ancestral work, into stuffy cidre under the brand "Bolée de Paimpol" for pure raw juice or sweet, in farmer cider to the aromas of yesteryear, in cider of the "Ker Lann", in the brandy of cider "Fine of Brittany", pommel AOC. You will not be told any more. You can taste, taste and imagine that 120 years of history sing and dance at the bottom of your glass.

Along the pretty roads of Auge, you must stop here! Père Jules was born just after the First World War, when Jules Desfrièches was selling cider from the Auge region to Le Havre. After the farm cider, Jules started distilling to make Calvados. The reputation and excellence of the beverage are passed on by word of mouth, from generation to generation. Today, Guillaume is the fourth to carry the family flag. Calvados from 3 to 40 years old, cider, pommeau and perry: give in to the temptation of a tasting.

Taken over by the young Louis Dethezy some time ago, the venerable Ferme de la Butte, whose cider products have long been a reference, remains among the best establishments in the business. Today, the farm is still the place of production, and it has a nice little cider museum. There is also a point of sale at the nearby Château de Chanteloup, as well as at the Crécey farm market in Saint-Pair-sur-Mer in the summer.

In its 18th century farmhouse, Cidrerie Viard, located in Guéron, 3 km from Bayeux, produces cider with Norman apples in accordance with tradition. Since 1932, the different generations have been able to develop their craft production to be among the best in the region and the oldest French family cider houses. Recognizable by its "Cidre BAYEUX" label, the range (acquired by the AGRIAL group in 2016) is available in raw and sweet butchered ciders, which have been awarded several times at the Concours Général Agricole de Paris. Stamped with the European PGI logo, which guarantees their origin in the regional geographical area, they also bear the signature "Produit en Gourmandie". The family has even been enriched with a very trendy rosé cider and more recently with six 25 cl bottles of six packs. During the guided tour, not only will you discover the stages of production (orchard, cellars, packaging room) but you will also be seduced by the story of a family business proud of its history and its 87 years of existence.

Here's the organic cider and the vintage farmer of the Caux country par excellence and as we love it. Benoît Lemercier is one of the cidriers of the earth. It was born in 1987, instead of what was at the time, an old dairy production with a lower yard planted with old high-stem apple trees. Affiliated to the trade union of the ciders of Haute-Normandie, awarded to the Saint-Jean des Ciders, this traditional producer (certified Ecocert) prepares at the farm of soft nectars all that is most natural. From cider, cider, apple juice and brandy. Sale at the farm by appointment. Do you ever know if you go through this?

A well-known local cider maker with no shortage of products and certifications attesting to the excellence of its production. Masterfully run by Vincent Pichon, Le Brécéen cider house is located in the heart of the Normandy bocage. The premises, which have been awarded the "haute valeur environnementale" (high environmental value) certification, allow you to discover marvellous ciders, as well as calvados and many other products: juices, compotes and jellies. The boutique is open Tuesday to Thursday mornings, and all day Friday and Saturday!

The Hérout family's property is composed of orchards of selected cider apples certified Organic Agriculture. It is in the respect of traditional cultures, with 100% organic productions, that a unique cider is produced here, benefiting from the PDO Cidre Cotentin, and developed according to several exceptional vintages. That's not all, here we also produce pommeau and calvados, also among the best in the whole region, as well as fruit juice and vinegar. The place is well worth a visit.

If you're familiar with the Maison des Produits Régionaux, also known as Vergers de la Passion, located in Martinvast, then you're going to love the cider house! Located in Rauville-la-Bigot, some ten kilometers from the store (you'll have to head for Bricquebec), it can be visited from April to September and offers visitors the chance to discover how cider and vinegar are made. The tour ends with a tasting session.

At the heart of the wine route, 20 km from Deauville, Domaine de Montreuil welcomes you all year round. Access is all the more charming and rustic, as the Auge country's small roads are shaded. Just follow the signs of the Cider Route at Cambremer to discover the 30 hectares of traditional high stem orchards. For thirteen generations, Domaine de Montreuil proposes a wide range of cider AOC Country Auge, pommel, apple juice, Calvados AOC Auge country 4 to 40 years old (the oldest bottle dates back to 1969). You can come and enjoy them and buy them on site. Michèle and Patrice Giard, relayed by their daughter Estelle, will be happy to welcome you on their property.

Located in the heart of the Pays d'Auge, on the Route du cidre, Geneviève and Dominique Denis open the doors of their cellar and offer you the opportunity to taste their products of the Cambremer vintage. Opened to the public in 1989, their cider house reflects their passion. These producer-growers have taken over the family torch and pay tribute to this know-how by winning, almost every year, titles and medals (gold and silver) for their farm and appellation ciders, on the occasion of regional and national competitions and festivals. A visit to the cellar, the old wine press and its granite tower, followed by a tasting are essential to appreciate the value and quality of the products produced, carefully balanced. The range is completed by calvados with a registered designation, perry, "cidraigre" (unpasteurized cider vinegar), apple juice, jellies and jams.

An under-reported producer hiding in the countryside augurs well. Don't hesitate to get off the beaten track on the Lisieux side, between Hermival-le-Vaux, Moyaux and the Hôtellerie. There you will find treasures and, above all, the Houley Distillery and its Pays d'Auge calvados, "La Ribaude". Les Ribaudiens being, also, the name given to the inhabitants of Ouilly du Houley, you will certainly be told the origin during your visit. Calvados has been distilled here for nine generations, but not only. Normandy pommeau, cider, perry, organic apple juice, sparkling apple juice, organic cider vinegar, apple concentratewill fill your basket (take it big enough!). You can even find horse treats here! You will be warmly welcomed in the heart of this beautiful property with its architecture and environment as typical as natural: half-timbered manor house, century-old trees, apple trees. The distillery is open every day. For a guided and personalized visit of the stills and cellars, orchards, you can announce your arrival by phone. It is also an opportunity to admire the superb Merrain oak barrels before continuing the conversation over a tasting. "Once upon a time, there were apples, apple trees and men".

This 15 ha orchard produces an organic cider stamped with the organic label and the PGI Cidre de Normandie. The apples come from cider varieties producing sweet, bittersweet, and tart fruits. After harvesting, from mid-October to December, the apples are sorted by hand. The natural fermentation lasts 3 months before the blending of the different vintages, then the filtration, the bottling, and the natural bubbling. It's a pity that this family business cannot be visited. But some bottles are available in supermarkets, in Lisieux in particular.

Alix and Jacques left their Cathar country to give new life to Kerdaniel, a family orchard that had fallen into neglect. The objective: to revive the farm by drawing inspiration from the ancestral know-how of the inhabitants of the Pointe, to integrate the orchard into the sensitive environment between the Loch River and the Bono River and to work in such a way that their production reflects the terroir and its typicality. The harvest is done by hand and the apples are transformed into cider, apple juice and brandy. And since 2018, taste also the KerdaMiel!

Not far from Dieppe, welcome to Nathalie and Christophe Grugeon who will sell you, willingly, their semi-dry cider, if you are going to see them (however, we don't visit production). This family-run operation remains somewhat confidential, but perhaps you will find some bottles on the surrounding markets. So take advantage of the opportunity: there is a farmer's cider, but the Normand aperitif (aged chestnut-barrel), apple juice and Calvados are other specialties of the house.

Cider apple producers Christelle and François Lecornu welcome you to their downtown cellar to introduce you to their organic cider production on 9 hectares of orchards around Bayeux (in Juaye-Mondaye, Maisons, and Mandeville-en-Bessin). Cider, apple juice, Pom'Apéritif, calvados, apple brandy, and also apple jelly... can be enjoyed close to the cathedral, in an authentic and surprising setting.

In the heart of the Bessin, a few hundred metres from the sea, Bernard Lebrec welcomes you every day to discover the products of his cider orchard. Cider, calvados, pommeau de Normandie, Norman aperitif, juice or apple jelly are all easily enjoyed in a farmhouse typical of the region.

Cider farm perched on the heights of the small village of Saint-Germain-de-Montgommery, south of Livarot. The cider is produced according to artisanal and ancestral methods whose recipe is preciously kept. But the friendly Gautard family likes to share a few little secrets with visitors.

After 38 years, Carol and Didier Gautard passed the torch to their two sons in 2022. The Perrey-Picot farm offers direct sales of its cider products, as well as red label chickens.

For no less than four generations, the Lefranc family has been distilling cider at La Lucerne d'Outremer, of course, but also wonderful calvados. The press used, which has also been in the family for a long time, has enabled the family to obtain excellent results. Proof of this is the fact that the productions have been widely awarded. Unquestionably one of the best houses in the field. So don't hesitate to keep your eyes open when buying cider: Lefranc cider is a guarantee of quality.

Damien Lemasson offers a cider that can be described as "grand cru", very well-known, as shown by his gold medals and his "vintage" ciders. The shop also offers calvados AOC, apple juice (in bottles and in Bibs), pommeau, "44", a sweet, acidulous and tonic liqueur, a mixture of calvados, orange and coffee, and "P'tit zef", a planter's aperitif, calvados punch and orange juice, all made in-house. In summer, the original guided tour of the orchard is an opportunity to taste a dozen different products, all made on-site.

The Boäl wine cellars are located on 50 hectares in the Vallée Valley halfway between Rennes and Saint-Brieuc. Planted in 1987, composed of 1997 varieties of apples, they have been in organic farming since. Cider has sunk tanks since the first production in 2000. Today, this raw and half-dry farmer cider, certified AB and organic consistency, has been rewarded several times, especially during the general agricultural contest organized in the Agricultural Salon where Michel Bougault's cider has won gold (raw cider) and silver medal (half-dry cider). Trophies that come, each time, top the quality of the product and the know-how of this passionate producer and… mordu of apple! He will talk to you about his subtle connections if you are lucky enough to meet him. You will probably find it on the summer holidays and markets in the region or directly at home. Maybe it's better to call before. In any case, his cider is always in good place on the table of crepes and on the shelves of the organic stores.

Since 1888, this family business has been transforming fruit into drinks and bottling them. It diversified its range in 1953 by creating fruit juices. Today, more than forty products are offered: pure juices (apple, grape, pear, apple-mango, apple-quince...), organic juices (organic tomato, beet, blueberry...), based on concentrate, nectars, syrups and cider with fruits coming from Alsace, processed on the spot and sold in the store. You can drop off apples and leave with juice and cider, at a preferential rate.

Edmond Guillet founded the Kerisac cider factory in 1920. It has been a family business for four generations. The spirit of the company is to preserve the traditional aspect of cider while rejuvenating the tastes. The Guillet brothers are among the pioneers of the cider revival in Brittany. Here they produce IGP Bretagne ciders (regularly awarded at the Concours Général Agricole de Paris), brut, demi-sec and sweet ciders. Among the house's must-haves, you will find "Le Kerisac de glace", a fruity and refined sweet aperitif, or the rosé cider.

A story of passion: that's the story of Maxime Haupais, who took over the family dairy and transformed it into a cider farm whose products are becoming increasingly well-known in the area. In the pretty little boutique created here, you'll find award-winning products of excellence: brut, extra brut, doux and demi-sec ciders, as well as a few spirits. Open Wednesday afternoons and Friday afternoons, you're sure to come and stock up.

This family cider factory is still growing. Each passing season confirms its notoriety. Today, it is Gilles Goalabré, with his wife Annie, who has taken the reins of the exploitation and his production is at the height of the know-how bequeathed by his grandparents. He took over the torch about ten years ago and decided to follow the quality approach. Annie and Gilles produce PDO Cornouaille cider. Au pressoir du Bélon counts, today, 5 hectares of orchards that tourists or friends of passage are made a joy to visit on the occasion of a stay on the side or on the road of the vacations. A small stopover as enriching as refreshing where one learns some secrets of manufacture (about fifty apples are used here) and, where, especially one rushes for a tasting. It is difficult to leave empty-handed: Bélon cider (brut and semi-dry), "Cornouaille" cider recognizable by its golden-orange color will delight your taste buds. Happy beverages crowned with gold and silver medals completed by a range of other nectars, white brandy ("Blanche Goalabré"), cider brandy from Brittany ("Lambig Goalabré"), pommeau from Brittany and cider jelly delicacies, apple juice..

A farm brewery in the Sarthoise countryside, created in 1995, specialising in artisanal production, processing and selling on-line agricultural products of quality: cider (half-dry and rosé), made with the apples of the orchard but also with aperitifs, juices, jams and jellies. The house specialty, "La Milessiane" - the assembly of cider apple juice, a red Loir hillside and apple life water - alongside fruit juices, the old-fashioned copper cauldron and the jellies of cassis, quinces, currants or apples.

In 1965, after leading a large cider with his grandfather, Axel Bouland's dad decided to develop his own cider in a more traditional way. This was the birth of the Cave of Pride that Alex, as a good grandson and son of cidriers, continues to grow a half century later, with the greatest respect for tradition. Located between Perche, Pays d'Houses and Pays country, the orchards benefit from a privileged site combining the qualities of each land with the best profit. All the subtleties of the Bocage Normand are here. The Cellar of Pride has an orchard of 5 000 fruit trees spread over three production areas: Fountains, Furnaces and Pride. All apple trees and pear trees are grown without plant protection products, except Bordeaux and (solution used in organic farming). You will find at the Boutique boutique (the operation does not visit, for the moment), a warm welcome for a tasting around clogged cider or traditional cider. Rare in our land, the magnum of 1,5 cl of stuffy cider and the traditional (less pétillant) cider you can come directly to the counter. Also discover perry stuffy, apple heart, cid'sour (sweeter than vinegar), Normandy pommel, Calvados, calvados of apple pride or pear… What to do full of gourmet and original sweets.

South of Lisieux, in the heart of the Auge region, Cyril Zangs' estate opens its doors by appointment. Six hectares of tall apple trees and the man who is considered to be the natural winemaker of cider production await you. Cyril Zangs has been in the cider business for several generations and now makes "complex ciders without complexes". His key words: know-how, rigor, uncompromising quality, and his brand: Cidre 2 Table, born in 2003. To be discovered!

Nestled in the valley, at the confluence of the Orbiquet and the Cressonnière, south-east of Lisieux, it is beautiful landscapes and pretty farms to discover. In the heart of this green valley: La Ferme des Roches. To access it, you need to be able to sneak into the paths of the back country. As much as it can be seen as a stop imposed in the tourist circuits… Joël Most manufactures its raw, highly fruity peasant cider - since 1987 with varieties of local apples that it itself has grafted: Bisquet, Rimbault, Putting, St. Martin, Small kind, Cow's skin, windmill… Names of poetry… No legend or label on this custom production that really deserves a stop. Small frustration for groups and buses, will you say. But you can always enjoy a walking or digestive walk. The efforts will be rewarded, the best and most appreciated tasting, is offered by the owner who will be happy to deliver you some home secrets.

To discover the stages of the manufacturing of life and cider, let us guide you by Adrien and Susan Tailleux who, in real passion, know how to highlight their work and magnify the apple. Rich in some 1,500 apple trees, their domain, beautiful villa from the beginning of the last century, is the kingdom of this typically Norman fruit. The farm, but also the cellars and the garden, are visited, accompanied by a tasting of the orchard products. How, after all this, do not crack and fill its carpet of cider out of age, aging in oak barrel, Norman aperitif, farmer cider or cider vinegar? For a minimum of twenty people, the family offers you lunch on site. Furthermore, a wine tasting is also possible.

Is it still necessary to present this brand name of the Malo region whose reputation is no longer to be done? In their cider, the Chapron provide pressing, work of juice, assembly, bottling and distribution with undeniable know-how and special attention. The ciders are certified IGP Bretagne, developed in Brittany with apple cider apples, artisanal manufacturing and pure juice. A quality awarded to the Salon de l'Agriculture de Paris in 2015: Gold Medal Paris 2015 for artisanal cider, Gold medal Paris 2015 for an apple juice, bronze medal Paris 2015 for the sweet cider and sweet cider PGI Brittany and Bronze medal for the raw CIDER PGI Brittany. Individuals and professionals, do not hesitate to visit the cider in which a free tasting of their products is offered. In the shop you will find their treasures (raw cider, sweet cider, apple juice and an apple juice) as well as a wide choice of regional products (caramels, Breton Biscuits and Honey, Breton Aperitifs, Eaux and Calvados, cider bolées, gift boxes…). Unavoidable.

While in Quimper, it would be a shame not to visit the Kinkiz cider house. In this manor, you can follow all the steps of the cider and apple making. We discover here the most beautiful successes of the cider factory. And the rewards are numerous. Heir of a real know-how, Hervé Seznec perpetuates here the long family tradition. He proposes cider, pommeau of Brittany, lambig, fruit liqueurs, Breton alcohols, pastis marin...

The Gorvello cider house is a small family farm of 18 ha, recently organic. Nicolas Poirier elaborates with care and according to artisanal methods quality products, including two ciders from Brittany, the "Tradition" cuvée (IGP Bretagne), acidulous and fruity, and the famous "Guillevic" cuvée, monovarietal, typical of the Vannes region. You will find, here again, two house specialties: "Le petit Guillevic", a blend of monovarietal cider and cider brandy, and "La Fleur de cidre", sweet apple wine. To be tasted without moderation!

In Telgruc-sur-Mer, on the peninsula of Crozon, in the heart of the regional natural park of Armorique, the Roz cider has Vern - "Meadow aux Aulnes" - blends with women. As a result of a family of farmers, Burgundian, Mylène, uprooted, let us say, and that nothing so suggested about cidricole passion, decides in 2003 to look at the tradition of its beautiful parents by giving the day a family know-how. With a great success, as Cider today celebrates his ten years of professional production. The 7 hectare orchard, which leads to organic farming, is a beautiful part of sweet and bitter apples, typical of the ciders of the peninsula, fruity and balanced. The result is around a range of crude and half-dry cider, developed in a traditional way, with a natural foam outlet. A method of elaboration in the rules of art which could very soon be rewarded for the protected appellation of origin (PDO) "Cornwall Cider". The family often decorated with gold medals, silver, bronze in the competition of the Brittany land of Fouesnant would not be in full without apple juice (also medalist), lambig, vinegar, the cider conflict and some homemade aperitifs. To discover absolutely, to take life side pleasure.

Ideally located approximately ten kilometres southwest of Carhaix and 38 km northeast of Quimper, Landeleau is in the heart of inner Brittany, 8 km south of the Régional Regional Natural Park, in the eastern part of the Châteaulin basin, between the Monts Mountains and the Black Mountains. And this is where Jacky Dorval waits for you to discover in particular his cider of Guillevic "essential to the realization of a good kilowatt Breton", he said, but also his ciders— crude and half dry— and his apple juice, these products, pure juice, are drawn up according to traditional methods from the 20 varieties of apples grown over the five hectares exploitation. On site, tasting and direct sale. Taste, let yourself be seduced and do the right thing.

In the same vein, Maud Le Guerroué and Sébastien Le Romancer now succeed Anne and Eugène Le Guerroué. The family tradition is thus preserved. And as proof, in 2017 they won the bronze medal at the Breton Gastronomy Trophies competition, Saveurs du printemps, for their semi-dry cider. And the Gold Medal for their raw farm cider at the 4th edition of the regional competition organised by the Maison cidricole de Bretagne in Auray! Located near the ocean, their orchard has been planted since 1985 and is managed by AB certified agriculture. Thanks to their apples, they offer their Guillevic cider, pommeau de Bretagne AO, fine Bretagne and apple juice... A cider house to discover if you are passing through Guidel.

"You need Belleau Farm cider! This is the slogan of the Piednoir family. So don't hesitate to walk through the door of this farm where cider-making has been hereditary since 1856. Ambroise Piednoir, producer and harvester of organic farm cider, is always busy. Between picking apples and processing them, his days are full. Between orchards and dairy farms, you are in the heart of the Pays d'Auge, cradle of cider and AOC cheese. All the more reason to discover the Belleau Farm, where the ciders are among the vintages to discover!

This is a small producer like one likes to find at random our escapes, on the roads and at the time of the villages. Clément Joseph is one of them. He began to market his cider in 1973 - 40 years already - and in spite of the years that pass, his method remains unchanged. His cider is high in barrels from the apple varieties selected for three generations themselves, from certified high-stalk apple trees in organic farming. Try to put your nose in this production (Certified Quality France - First prize of the Brotherhood of the Bocage of the Bocage normand) which remains very local and therefore quite confidential. It can therefore be found directly in the domain and, with some luck, on the local markets of Villedieu-les-Stoves, Into, Saint-Lô, among others.

The cider is now made in the region of the Perche where you can enjoy its delicate and delicate taste.

Maxime and Romain discovered the delicious local ciders while traveling around Australia.

They decided to reproduce them in Lille, then in France. Their aim? To combine the sparkling, higher-alcohol, lower-sugar side of Anglo-Saxon draught cider with the savoir-faire of French products, to create a "cider à la française". There are no preservatives in their 100% pure-juice drinks, which are fresh and full of powerful flavors derived exclusively from the good fruits of France!

Their award-winning recipes will seduce you with every sip!

You will find this producer in Camors, in the north of the Auray country near the beautiful Blavet Valley. The chance of a small detour and a thirst-quenching break, after a leisurely walk, a cycling trip or a return of a fishing game, for example. Daniel Le Mer producer of raw cider, semi-dry, cider «Guillevic», apple juice, aperitifs and fine Brittany from organic production welcomes you directly on the farm. You will leave the arms loaded with good things. You can also find the cider of this producer in one of the local AMAP.