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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MINOT DORÉ FOIE GRAS

Prepared by Chef Thierry Baron

Recipes - minot doré foie gras - Minot Cider House

INGREDIENTS

  • 1 kg foie gras
  • 12 g salt
  • 20 g Minot Doré

PREPARATION

  • Make sure that the foie gras is well tempered before handling it.
  • Devein the foie gras and cut it into pieces.
  • Add the salt and Le Doré.
  • Mix well.
  • Place the mixture on an aluminum plate and put a plastic film on top.
  • Refrigerate for 24 hours.
  • Let the foie gras rest at room temperature.
  • Divide the plate into 4 to obtain 250 g portions.
  • Wrap each portion in plastic wrap and make a sausage.
  • Tighten the ends well.
  • Put it back in the refrigerator for 12 hours.
  • Take off the plastic wrap and redo the sausages.
  • Tighten the ends, this time with knots.
  • Cool once again for 2 hours in the refrigerator.
  • Vacuum pack the sausages (always with their plastic film).
  • Prepare a water bath at a temperature of 70 degrees Celsius.
  • Immerse the sausages in the water bath while keeping the water at this temperature.
  • Cook for 3 to 5 minutes.
  • Take out the sausages and then immerse them in an ice bath and then put them in the refrigerator one
  • last time for 24 hours.
  • Savour it!
  • Can be accompanied by brioche bread and fig chutney to taste!

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