Drinks you can only get here

Bagnolèse

Bagnolèse is an after-dinner liqueur made from calvados. It was created in Chapelle-d’Andaine near Bagnoles de l’Orne in Normandy at the end of the 1960s by Marcel Chatel. It is a skillful blend of Calvados AOC, orange and herbs.

Quite sweet, it starts gently then its apple – or rather Calvados – flavour suddenly fills your mouth with long-lasting delight.

Gault (mars 1980)

There are various ways to enjoy Bagnoles’ speciality liqueur. It is particularly enjoyable at the end of a meal as an aid do digestion or served between courses over an apple or pear sorbet.

Bagnolèse can also be served as an aperitif, as a long drink over ice or in a “kir normand” where it is diluted with perry. This Calvados-based liqueur can also be used in cooking, sprinkled over crêpes and Normandy apple tarts or to flavour a chocolate mousse.

Pom’Cherry

Pom’Cherry is an aperitif made with Calvados AOC, sour cherries, red berries and Poire William. Created in 1994 by Jean-Marie Chatel, Marcel Chatel’s son, Pom’Cherry is served well chilled, without ice.

In summer, Pom’Cherry is best served well chilled as a long drink with orange juice. This aperitif also works well in a fruit salad. Add a glass of Pom’Cherry to heighten the flavour of fresh fruit.

Today, Constant Chatel runs the family business, Le Caves Chatel, that was started in 1906 by his great-grandparents. You can find both Pom’Cherry and Bagnolèse on sale in the shops, restaurants and cafés of Bagnoles de l’Orne and surrounding villages.

Excessive drinking is dangerous for your health. Drink in moderation.