Now offering Fedex Ground Shipping in Washington state only.

Meet the Producer - Eric Lefevre of Cidre Lefevre

by Joan Kitterman July 28, 2017

Meet the Producer - Eric Lefevre of Cidre Lefevre

Eric Lefevre is a 5th generation cidre producer whose family orchards are found about 30 km north of Paris on the border of Nord-Pas-De-Calais-Picardie and Ile-de-France. Nestled in one of his orchards is a charming little lake that is fed from a natural bubbling spring. Eric has also recently introduced bee hives into his orchards.  The first year the bees arrived, the yield of his apple trees increased three-fold.

What do you enjoy most about producing cidre?

It is to continue the hobby of my parents as they did before me. It is always full of remembrances. Now it has become my passion. What I enjoy the most is working on new recipes and then to see how people react when they try it for the first time (and if they enjoy it).

Thinking about cidre, what is your favorite time of year and why? 

October is my favourite time of year when the whole family comes together to gather and pick the apples; it’s a really special time of year for us as we are all together. We prepare nice picnic meals by the orchard and enjoy a few drinks afterwards.

Your family has been involved in cidre-making for generations; what made you decide you wanted to follow that path too?

Like many things in life, opportunities can present themselves. For me the idea to start producing and selling our family cidre came on the day of my wedding, when my colleague Ger Callanan from Ireland tasted our family recipe and realized the potential it had. Since then we have dedicated our time to developing Cidre Lefevre.

What is the one thing you want Americans to know about your cidre?

Our cidres are original recipes, carefully crafted from 100% fresh pressed apples using traditional French cidre-making methods.

Do you have a special batch of cidre that you make just for you and your family?

My brother and I are currently working on a small batch of cidre (around 200 liters). We used my grandfather's old press and we can't wait to try it once it's ready.

What else would you like people to know about Lefevre?

We are working hard on turning our full range of cidre to be fully organic. And we have linked up with a premium organic cognac called 8&8 to create wonderful cocktails. 

What do you tell people to get them try French cidre for the very first time?

Like wine, each region is different and known for its fine quality. France is renowned for making some of the finest cidres in the world.

For someone who has never tasted French cidre, how would you describe it?

French cidre is made using 100% pressed apple juice and is usually slowly fermented which can give a semi-sweet flavour. As we are working with only fresh apple juice, the taste is not too sweet. We want it be refreshing.

Why do you think Americans will enjoy your cidre?

Because it is very refreshing to drink, healthier than beer and is made from 100% pure juice, never from concentrate. It can also be an interesting drink when you see the amazing recipes people are using with different flavours.

What types of foods go well with your cidre?

The demi-sec and the brut pair very well with any sweet dessert, cheese like Camembert (not too strong), crepes or with meat stew. Our Winter Cidre can be enjoyed as an appertif with red fruits.

 




Joan Kitterman
Joan Kitterman

Author



Also in Blog

Yes, France is known for cider!
Yes, France is known for cider!

by Joan Kitterman November 19, 2017

Continue Reading

A journey that started with a single sip
A journey that started with a single sip

by Joan Kitterman August 24, 2017

Seattle Dining Magazine story on the founding of French Cider .

Continue Reading

Meet the Producer: François-Xavier Huet of Pierre Huet
Meet the Producer: François-Xavier Huet of Pierre Huet

by Joan Kitterman February 27, 2017

Continue Reading