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PROGRAM

 

PROGRAM

CidrExpo 2023 will thrill you :

Opening with THIERRY MARX and HERVÉ MORIN on Sunday 26 March at 11:00 am.

SUNDAY 26 MARCH :

GENERAL PUBLIC AND PROFESSIONALS

CONFERENCES

(Conferences will only be translated on Monday March 27th)

Ciders and gastronomy, seen by Thierry Marx 

  • Living CidrExpo today

  • Global trends: understanding gastronomy today, thinking tomorrow

  • Cider, a response to contemporary cuisine and new table manners

Planet Cider! 

Jean-Louis Benassi (Cidres de France - Unicid) - Elodie Lebrun (Syndicat National des Transformateurs Cidricoles - SNTC) - Caroline Marie (Comité de Soutien aux ODG Cidricoles)

  • French cider, a specificity of excellence

  • Market typology

  • Cider jumping continents, a wide universe: cider, hard cider, sidro, sidra, apfelwein...

  • The requirement of quality signs (AOC, AOP, Igp...)

  • A matter of "styles", the 5 families

  • Traditional regions and emerging territories

New territories of taste 

Dominique Hutin (France Inter, specialist journalist)

  • New creativity

  • Innovative packaging

  • New consumption rituals

  • New and timeless, the happy paradox of cider

Cider, a "new wave" present, a future 

Camille Guilleminot (Calyce Cider, online distribution) - Frédéric Vieillard (Lycée le Robillard, specialised education) - Florine Garandeau-Martin (Cidrerie Le Périple, Toulouse)

  • Training in cider, a school of excellence

  • Pathways and support systems (Safer, Rhyzome...)

  • The dynamics of reconversions, similar to the craft beer boom?

  • Production and companion trades (advice, service, distribution, etc.)

  • Cider is a feminine word

Food is served ! 

Who Phy Foucault (sommelier, Maison Foucault) - Clément Charlot (Restaurateur)

  • Crêperie(s) new look, a new requirement

  • What place for cider on the drinks menu

  • Cider and the "Low alcohol" trend

  • Displays and agreements

  • Cider, a "three star" proposition

Do you speak cider?

Arnaud Didier (Cider Oenologist, Maison Cidricole de Normandie)

  •    Reading a label

  •    The words and expressions of the making

  •    Words and expressions for tasting

MASTERCLASS

The PDO ciders

Mathilde Baloche (Interprofession des Appellations Cidricoles - Idac) - Valérie Simard Comité cidricole de développement et de recherche fouesnantais et finistérien (Cidref)

  • What defines a cider appellation?

  • Expression of the different identities

  • Commented tasting

LIVE SESSIONS

  • Bites of Grand Hôtel de Cabourg and Cider

  • Neufchâtel and Domfront Poiré

  • Livarot and Cotentin Cider

  • Pont-L'Evêque and Perche Cider

  • Fourme d'Ambert and Pommeau de Normandie

  • Smoked fish and Loire Cider

  • Camembert from Normandy and Pays d'Auge

  • Ice Cider Tasting

  • Pommeau de Normandie Cocktail Tasting

  • Calvados Cocktail Tasting

  • Chocolate and Calvados

  • Shellfishes and Cider

  • Fish Tapas and Cider

  • Seaweed Tartar and Cornouaille Cider

  • Normandie Tea Time

WORKSHOP

  • Sublimating Calvados in cocktails

MONDAY 27 MARCH : PROFESSIONALS

CONFERENCES

In the heart of the orchard

Arnaud Guérin (Geologist, Lithosphere) - Rémi Bauduin (French Scientific Manager for Cider Production (Ifpc) - Julien Thurel Producer (Cidres Julien Thurel, Gâtinais)

  • Geologies and cider territories

  • Rocks, water, plants, landscape identities

  • The tree, a plant heritage, the apple(s), an extended family

  • Market developments and orchard adaptation

  • Environmental initiatives

  • The alternation of the apple tree, a strong marker of the cider-making activity

Cooking local ? Drink local! 

Charles Xerri (Le Sillon de Bretagne) - Antoine Goulet (Sidras, Agent & cider bar) - Clément Charlot (Restaurateur)

  • The place of cider on the drinks menu

  • Cider, a promotional lever for the CHR universe

  • The value of cider in cocktail mode

  • The new demands of the clientele

Cider, well in tune with the times

Marie Bourut (Earl Courtoux Bourut) - Stéphane Delettre (Les Compères) - Lauréline Saintemarie (La Cidrerie Marseillaise)

  • From the farmyard to urban spots

  • Wine on the cider trail

  • Hybridization of drinks, decompartmentalization of communities

  • Global warming, phytosanitary... is cider a solution?

  • Green, young, low alcohol, antioxidant talent... cider has something to tell you

Markets & new distribution

Marc Pottier (Cave Henri IV et Fédération des cavistes) - Antoine Goulet (Sidras, Agent & cider bar) - Laurent Doubet (Eclor)

  • What place for cider(s) on the shelves?

  • Better social image, better value?

  • Companion products, the range effect

  • Consumer trends and society's aspirations

MASTERCLASS

Bubbling with a clear conscience, from the cellar to the bottle

Yann Gilles Consultant (Cidrologist, Malus & Vitis) - Dominique Hutin (specialized journalist)

  • How are bubbles born?

  • Here and elsewhere, a wide variety of technical itineraries

  • Bubbles and stills

  • "Cider is not something you can keep".

  • Commented tasting

ANIMATIONS

  • Neufchâtel and Domfront Poiré

  • Livarot and Cotentin Cider

  • Pont-L'Evêque and Cidre du Perche

  • Fourme d'Ambert and Pommeau de Normandie

  • Smoked fish and Loire Cider

  • Camembert from Normandy and Pays d'Auge

  • Ice Cider Tasting

  • Pommeau de Normandie Cocktail Tasting

  • Calvados Cocktail Tasting

  • Chocolate and Calvados

  • Shellfishes and Cider

  • Sea Bream in Carpaccio and Cider

  • Scallops and Cider

  • Fish Tapas and Cider

  • Seaweed Tartar and Cornouaille Cider

  • Normandie Aperitif

  • Normandie Happy Hour

WORKSHOP

Sublimating Calvados in cocktails