The Bernard Lebrec family farmhouse distillery sits between D-Day battle sites Omaha Beach and Pointe du Hoc. It serves reminders today of Normandy cuisine and military history.
The military history and culinary traditions of Normandy, France meet in a tasteful and secretive enclave behind the walls of a 12th-century castle, a short distance from D-Day landmarks Omaha Beach and Pointe du Hoc. Bernard Lebrec makes some of Normandy's most spectacular cider and a spirited calvados — apple brandy — in his family farmhouse in the village of Englesqueville-la-Percee. He serves samples of his spirits, chased by shots of World War II lore, to guests from around the world.
These are the boys of Pointe du Hoc. These are the men who took the cliffs. These are the champions who helped free a continent.' The Lebrec family has owned its nearby farmhouse since 1922. Its castle and adjoining apple orchards were caught in the deadly crossfire of D-Day. American liberators chased out the Germans who had occupied the Lebrec farmhouse for the previous several years. The U.S.
Terroir in Normandy, at least in the rural oceanfront area around Omaha Beach, means barnyard aromas with hints of cut hay and the ever-present salty reminder that the sea is just beyond the next field. The Norman version is true farmhouse cider, served from a corked bottle. it tastes and spritzes like apple-flavored champagne. Norman cider is different than British, Irish or American mass-produced ciders, that lean sweet and are less sparkly.
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