ONLY WITH CIDER CAN IT TASTE SO GOOD

OUR UNIQUE PROCESS

MINOT CIDER HOUSE: EXPERTISE AND PASSION AT THE SERVICE OF TASTE

One of the great features of the cider of Minot Cidery is the use of the closed-tank method rarely used in the production of sparkling cider in Quebec.

This method is realized in two stages. The first step is a conventional fermentation of apple must in order to obtain a still or flat cider. The second stage takes place in a closed tank where a second fermentation is activated in order to obtain and store the carbon dioxide which prompts the bubbles. At this point, the bottle used for the traditional Champenoise method is replaced by a pressure resistant steel tank. Yeasts are then added to the fermented cider. No additional sugar is needed. At a temperature maintained at 13°C, the magic of secondary fermentation begins. It lasts between four and six weeks, and can be stopped at any time, depending on the volume of carbon dioxide or CO2 desired.

The closed-tank method at Minot Cider House produces fine sparkling ciders, in which the signature of the apple dominates. Several reasons can be given for this, including minimized handling and a closed circuit which prevents air from altering the cider. Thus, the entire bouquet of apple ends up in the bottle!

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LAQUÉ DUCK BREAST MINI BURGERS WITH DU MINOT DES GLACES Et foie gras poêlé et sa confiture d’oignon aux bleuets et échalotes frites.

INGREDIENTS

  • 6 MINI BURGER BUNS PLAIN OR SESAME
  • 1 DUCK BREAST
  • 3 SLICES OF FOIE GRAS 1.5CM THICK
  • 100ML ONION AND BLUEBERRY JAM
  • 2 SLICED SHALLOTS AS THIN AS POSSIBLE
  • 2 TABLESPOONS OF BUTTER
  • 1 CUP AND 2 TABLESPOONS OF OIL
  • 1 TABLESPOON OF CORNSTARCH
  • 100ML DU MINOT DES GLACES
  • SALT AND PEPPER

PREPARATION

Generously season the duck and slices of foie gras with salt and pepper.

In a skillet over high heat put 1 tablespoon butter and 1 tablespoon oil, and put the duck meat side and sear for a good 5 minutes. Turn the duck on the fat side and put it in the oven for 8 minutes at 375 ° F. Remove the duck from the oven and pour the Du Minot Des Glaces. Using a spoon, stir constantly and coat the duck until the cider gets syrupy and the duck perfectly glazed. Put to rest on the corner of the stove.

Put the shallots finely sliced in a small bowl, add the cornstarch and mix well to coat all the slices. Pour the cup of oil in a pan. When the oil is hot, place the shallots and let it fry until crispy. Set aside.

Heat a skillet (preferably cast iron), lightly dust with flour 3 slices of foie gras, and when the pan is hot, put the foie gras. Fry the foie gras for 2 minutes and turn to cook for 2 more minutes. Then set aside with the breast, preferably on a rack.

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