If you like to eat according to the seasons, you know that summer and fall apples are on their way. And in Calvados, Normandy, France, apples are revered and grown for a world-renown apple brandy. Why not taste the apples, the brandy, and explore the region for yourself? Book a river cruise with a company who values fresh, local ingredients in their healthy menus aboard, includes immersive tours, and provides regional libations. Seven-night sailings on the River Seine with AmaWaterways’ Paris & Normandy depart from and return to Paris. You’ll savor Paris and tour through the heart of France with visits to some of the country’s most spectacular sights. See the stunning coastline of Normandy, marvel at Rouen’s Cathedral of Notre Dame, feel the inspiration in Monet’s Gardens, and tour the grand Château Malmaison, former home of Napoleon and Josephine Bonaparte; all while enjoying a thoughtful and well-executed, regional gastronomic program on board.
Commitment to Gastronomy
From your stateroom balcony watch as scenic hamlets and picturesque scenery rolls by. Fancy a snack and a libation? Join your shipmates at the daily Sip + Sail cocktail hour for complimentary canapes, wine, cocktails, and soft drinks. Conviviality and the enjoyment of life’s moments supported by exemplary service, is AmaWaterways’ foundation. But the gem in the crown of this cruise industry leader is their food and wine program and their wine-focused cruises. Sixty-four wine cruises are available in 2019, and 2020 increases the offerings in European destinations to seventy. Wine cruises are a specialty for the cruise line which includes lectures by expert guest hosts, wine tastings, and excursions to historic vineyards and cellars.
Serious about Food and Wine
All AmaWaterways ships in Europe are members of the “by invitation only” exclusive la Chaîne des Rôtisseurs, the oldest and largest gastronomy society in the world. Founded in Paris in 1248, members are “devoted to preserving the camaraderie and pleasures of the table.” ( https://www.Chaineus.org). AmaWaterways was also recently inducted into La Connétablie de Guyenne, a vinous brotherhood based in Bordeaux. The brotherhood’s territory covers 5 appellations, and members must show a strong interest in promoting the appellations in France and abroad. AmaWaterways’ co-owner Rudi Schreiner is so committed to the wine and food programs aboard the ships that he and the executive chefs personally oversee the pairing offerings on menu items, including regional wines. This attention to detail is evident in the dining experiences on board.
Cider and Calvados Brandy
Cruising on the Paris & Normandy sailing, you’ll travel into the heart of the Pays d’Auge to discover apple cider and Calvados producers in a postcard setting filled with apple orchards and half-timbered houses. A “Taste of Normandy” excursion included in the cruise fare features a tour to a Calvados distillery and a tasting of the famous apple brandy. As a perfect summer cooler for you (or looking to fall), AmaWaterways is sharing their signature Apple & Calvados Sorbet, the sorbet pairs beautifully with a slice of apple pie.
- 2 Granny Smith apples
- 100 ml 3.5 oz. water
- ½ cup lemon juice
- 86 grams 6 tablespoons sugar
- 29 grams 2 tablespoons Calvados (apple brandy)
- PREPARATION METHOD:
- Peel the apples and slice into thin equal slices.
- Place the apples in a pot with lemon juice, lemon zest, water and sugar.
- Bring to boil, then reduce heat and simmer for 10 to 15 minutes or until the apples are soft, stirring a few times.
- Remove from heat and pass the apples through a fine sieve to remove lumps.
- Stir in the Calvados and the sorbet base is ready.
- You can either use an ice cream machine or just seal the mixture in a plastic container and place in the freezer.
- Remove from freezer after 1.5 to 3 hours and stir contents.
- This will allow the mixture to freeze more equally and achieve a smooth sorbet-like consistency. Freeze for at least 6 more hours (overnight is best) and serve.
Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares culinary travel and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)