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.