We imagined that we were walking through apple and pear orchards in northern France, the air filled with the aroma of freshly pressed apples fermenting into cider as well as the fresh apple aroma of distilling the cider into calvados. On the palate, we started with a glass of vintage champagne, rich and yeasty with a toasty flavour before we tucked into a hearty meal of pork cutlets with Normandy-style mushroom and apple sauce.
