In 1992, Eric Bordelet, previously sommelier at Arpege Alain Passard’s Restaurant in Paris took over the production of this family property in Normandy. Believing that cider and Poiré should be produced like wine he grows more than 20 varieties of apple and 15 varieties of pear. Connoisseurs admire his entirely artisan and apothecary style of working. His range includes several products, all worth the detour. He has dubbed his ciders “Sydre”and “Sidre” – the former spelling of those words.