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434: Elevating Cider with a Michelin-Starred Chef

Cider Chat

Release Date: 11/20/2024

459: The Apple Finch’s Pet-Nats at de Groote Wei Cider | Netherlands show art 459: The Apple Finch’s Pet-Nats at de Groote Wei Cider | Netherlands

Cider Chat

Fourth-Generation Farmer, First-Generation Cidermaker Sophie Horstink of De Groote Wei, which means The Great Meadow in Dutch, is crafting Dutch cider as a value added project at her family’s farm. Located in the eastern Netherlands near Arnhem, the farm spans 16 hectares and has long produced dessert apples and pears. Sophie Horstink The Horstink family market is well-known and is a go-to place for locals to shop and would be considered a grocery store. She released her first cider in 2022. The early response was enthusiastic, selling out quickly and prompting her to scale...

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458: Sodo Sidriné and the Rise of Lithuanian Craft Cider show art 458: Sodo Sidriné and the Rise of Lithuanian Craft Cider

Cider Chat

Donatas Genys didn’t set out to launch Lithuania’s first keeved cider. But after trips to England and Normandy, years of experimentation, and the planting of over 6,000 cider apple trees, that’s exactly what he’s doing. At Sodo Sidriné, located just a few kilometers from the city of Kaunus, Donatas is into a whole new era for cider Lithuania’s cider revival Donatas Genys Cider Culture and Baltic Roots Lithuania has deep agricultural roots, but apple trees which at many of the homes are desired more for eating or making apple wine while vodka and beer under Soviet rule...

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457: Snow Capped Cider: A Family Legacy at 7,000 Feet | CO show art 457: Snow Capped Cider: A Family Legacy at 7,000 Feet | CO

Cider Chat

At the base of Colorado’s Grand Mesa, the world’s largest flat-top mountain, five generations of fruit growers have worked the land. Today, Snow Capped Cider carries on that legacy, crafting estate-grown ciders from fruit nurtured at elevations between 6,130 and 7,000 feet. The high desert sun, volcanic soil, and pure snowmelt water combine to create vibrant apples and distinctive ciders. From Hobby to Heritage What began as a small experiment soon blossomed into a full-fledged cidery. Sparked by a disappointing store-bought cider, Kari Williams and her family leaned into their winemaking...

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456: From Oregon to Norway: Abram Goldman-Armstrong’s Cider Journey show art 456: From Oregon to Norway: Abram Goldman-Armstrong’s Cider Journey

Cider Chat

This episode of Cider Chat, was recorded in person with Abram Goldman-Armstrong at CiderCon2025 in Chicago. Hear his journey to cider. From growing up in Oregon’s Yamhill County to his current work in Norway’s Hardanger region at Alde Sider. Abram began fermenting cider as a student in Minnesota and went on to found the cidery known as Cider Riot in Portland, Oregon. His experience reflects both the evolution of the cider industry and the challenges of building a business grounded in values and community. The Cider Riot Years Cider Riot grew from a home cider making project into a...

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455: Zero Percent Sh*t  | John Edwards Returns show art 455: Zero Percent Sh*t | John Edwards Returns

Cider Chat

John Edwards, longtime cider maker and integral team member at Ross on Wye Cider & Perry Co., and the creative force behind his personal label Fly be Night Cider was last on the podcast in 2019. John Edwards In this Cider Chat with John Edwards ohn is part of the tight-knit crew at Ross Cider who keep things running from orchard to bottle. The team has embraced a belt press system, which John finds surprisingly nimble—even for small batches. While Ross is rooted in tradition, they’re also evolving their process to match the scale and diversity of their...

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454: Wild Ferment Meets Fine Cider: Inside Oliver’s Barrel Room show art 454: Wild Ferment Meets Fine Cider: Inside Oliver’s Barrel Room

Cider Chat

Rainy Days Goes Best with Dry Cider in the Barrel Room Walking into the barrel room at Oliver’s Cider and Perry Company, you might think you know what to expect. But surrounded by whitewashed stone walls, standing beneath the old Hessian sacking floor, and facing rows of aging barrels, I quickly realized this wasn’t just a cidery—it’s a living, breathing creative space for cider making. Tom Oliver sources fruit both from his farm and from local orchards across Herefordshire. This isn’t an estate cidery where everything is grown on-site—but what sets Oliver’s cider and perry...

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453: Homage to Perry Legends by Tom Oliver at AppleFest | UK show art 453: Homage to Perry Legends by Tom Oliver at AppleFest | UK

Cider Chat

Celebrating Perry’s Past, Present, and Future Tom Oliver began his keynote by saying, "At this year’s Applefest Banquet, I had the honor of lifting a glass to the people behind the pear—specifically Perry. It wasn’t just a toast to the drink itself, but to the incredible commitment behind its preservation and craft." Tom Oliver Three Perry Legends Charles Martel Known for his Stinking Bishop cheese and peri-based products. Catalogued disappearing peri pear varieties, creating the first national collection at the Three Counties Showground. His book on Gloucestershire...

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452: Mac to Redfield: Four Phantoms Brewery Embraces Cider | MA show art 452: Mac to Redfield: Four Phantoms Brewery Embraces Cider | MA

Cider Chat

Drew Phillips opened the doors of Four Phantoms in Greenfield, Massachusetts in 2021. He began his fermentation career in the Pacific Northwest, and while waiting to open his own brewery, he took on the role as cider maker at Artifact Cider Project. Drew Phillips Known for his creative ciders and beers, Drew blends tradition with innovation, sourcing local fruit and experimenting with wild fermentation. Check out  on the making of Old Gods . In this episode, Drew shares how Four Phantoms’ unique approach reflects the terroir of Western Massachusetts. Early Challenges of a...

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451: Hello Season 10 and The Berkshire Roundtable show art 451: Hello Season 10 and The Berkshire Roundtable

Cider Chat

In this Season 10 premier of Cider Chat, "Introductions" are featured from over 40 persons in attendance at the annual 2025 Berkshire Roundtable. Kicking off Season 10 of Cider Chat The opportunity to begin Season 10 with "Hellos" from a wide range of people in the cider community is the perfect fit for this milestone episode. Here at Cider Chat Central we hope that this Season opener acts as a reminder that there is a wealth of knowledge at hand at a grass roots level in every region of the US. Of course, this holds true for other countries as well and right about now this reminder...

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450th Roger Wilkins - The Cider King show art 450th Roger Wilkins - The Cider King

Cider Chat

Looking back at Season 9 and Forward with Roger Wilkins In this season ending episode we visit Roger Wilkins at his Lands End Farm. Cider King – Roger Wilkins Roger Wilkins, is known globally as the “Cider King,” and is a legendary figure in Somerset cider-making. He has been running Wilkins' Cider Farm in Mudgley since taking over from his grandfather in 1969. Renowned for his traditional methods, Roger ferments locally grown bittersweet apples in oak barrels, producing unfiltered, unsweetened farmhouse cider. His no-nonsense style and commitment to authenticity have made Wilkins'...

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More Episodes

Exploring Cider’s Role in Fine Dining

In this episode of Cider Chat, we sit down with Chef Ivan Vautier a Michelin-starred chef from Normandy, France, to discuss his approach to pairing cider with food and incorporating it into his dishes. Normandy, as a region is renowned for its cider, Calvados and Pommeau. As such it offers a unique perspective on how this traditional beverage is used in high-end cuisine.

Episode 434 Michelln Chef Ivan Vautier
Ivan Vautier

But does cider get the attention it deserves in fine dining? The answer might surprise you. While this Michelin Chef Vautier highlights some classic applications, like poaching foie gras in cider, the conversation reveals a deeper challenge: even in cider’s heartland, it appears that cider's potential remains under appreciated in haute cuisine.

Key Takeaways from a Michelin-Starred Chef

  • Traditional Uses of Cider: Chef Vautier shared his method for preparing foie gras terrine poached in cider, complemented by a semi-dry cider pairing. While a delightful tradition, it underscores the entrenched view of cider as a regional staple rather than an innovative culinary element.
  • Critique of Heavy Cuisine: He addressed the overuse of cream in Normandy dishes, advocating for lighter preparations that let cider’s acidity and flavor shine—a refreshing perspective for modern palates.
  • Missed Opportunities: The chef noted that cider could rival champagne as an aperitif.
    • To create this new vision for cider, Chefs both in France and world wide must be called upon to rev up a sense of enthusiasm and vision to champion this transformation.

Episode 434 Michelln Chef cod and Domaine Dupont
Cod and Dupont Cidre pairing

A Call to Action for the Cider Community

This episode highlights the need for cider enthusiasts and producers to work together to elevate cider's status in fine dining. Here are some ideas discussed:

  • Cider Education for Chefs: Host tastings and workshops to showcase cider's complexity and versatility, inspiring chefs to integrate it more deeply into their menus.
  • Collaborative Menus: Develop cider-focused tasting menus and co-create signature ciders tailored for specific cuisines.
  • Inspiring Innovation: Highlight cider's potential as a lighter, fresher alternative to traditional ingredients like cream or wine in sauces and reductions.
  • Elevating Cider’s Image: Serve cider in elegant glassware and market it as a sophisticated aperitif to attract fine dining audiences.
  • Engaging the Culinary World: Partner with culinary schools, host cider-focused food festivals, and celebrate chefs who innovate with cider through awards and recognition.

Episode 434 Michelln Chef Dessert
Dessert at Ivan Vautier

Why This Matters

Cider is more than just a beverage—it’s a bridge between tradition and innovation. This episode sheds light on the barriers holding cider back in fine dining and offers actionable steps to move forward. By working together, producers and enthusiasts can inspire chefs to see cider not just as a drink, but as a transformative ingredient worthy of the world’s finest tables.

Episode 434 Michelin Chef group photo
Cider Dinner at Ivan Vautier

Contact info for Ivan Vautier

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Mentions in this Cider Chat

  • CiderCon2025 Promo Code -  Once you get to the registration form, towards the end of the first page you'll reach a section in the form that says "additional registration information" and there is a question: If you have a coupon, please enter code here (case-sensitive): CiderChat
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