17 June 2019

M. Breton, bouilleur

When I took those pictures of Normandy cows grazing in an apple orchard, the ones I posted yesterday, we were driving around on the east side of La Ferté-Macé looking for Monsieur Breton's house, where he sold calvados apple brandy to retail customers. We had driven right past it, it turned out. Breton is or was a bouilleur — a distiller or "boiler" of cider. We had seen him featured on a TV show about French regional products called Carte Postale Gourmande.


Breton's sign was almost hidden by vegetation. It looks like there were two other producers partnering with Monsieur Breton to make calvados and pommeau. Calvados can be single-distilled to about 60 proof (30% alcohol) or double distilled to 140 proof (70% alcohol) — it resembles cognac but is made with apples rather than grapes. Pommeau is a less powerful brew: it's an apéritif wine made by fortifying cider with calvados to about 30 proof (15% alcohol). Both calva and pommeau are to be consumed avec modération, bien sûr.


After finding the sign, we drove through the gate and parked in front of the house inside. There were no cars or people to be seen. I snapped the photos above and below, and we were getting ready to leave when Monsieur Breton drove in. He was friendly and didn't seem to be bothered to find us there.


In the photo above, you can see his still, with his name spray-painted on it in blue. This is obviously a working establishment, not a tourist site. If you want to read more about calvados, here's a link to a site written in English by a blogger in Normandy. I just read on Wikipédia that 50% of the region's production of calva is exported.


Above is a photo of the Bretons' house. He invited us in and pour us little snifters of the calvados he was selling. He told us his wife was off in the Loire Valley (if I remember correctly) spending a few weeks with her sister, so he had the place to himself. He was talkative and interesting, and was interested to meet two Americans who could speak French with him.


I believe Monsieur Breton's first name was or is Marcel. I've tried to find web sites that give more information about him, but without much luck. I did find this photo on one site, and i believe this is him. I wonder if he is still living. He told us the orchard where the cows were grazing belonged to his son, and maybe the son is now running the calvados business. Here's a site where you can buy a bottle or two, if you want. Some are more than 50 years old and sell for two or three hundred euros.

17 comments:

  1. Love the old sign hidden by vegetation!

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  2. It looks like the Breton Esnault-Peletrie is a big family and they're in business since 1930. If you google manoir de Durcet at Magny-le-Désert there is more information, but you probably did already. Pascal Breton, might be Marcel's son.

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  3. Thanks. In the site you found, it says, IIUC, that Eugène B started the business, Marcel B. is or was his son, and Pascal is his grandson, confirming what you thought. Here's a very recent newspaper article giving news about the Manoir de Durcet. I have found a telephone number for Marcel B. so maybe he is still there. Here's another site I found. There is also a YouTube video, among many Google hits on Manoir de Durcet.

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    1. I just clicked the first link and it doesn't work; it says, La page que vous cherchez n'existe pas, ou n'est plus disponible à cette adresse.

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    2. https://www.ouest-france.fr/normandie/magny-le-desert-61600/magny-le-desert-le-manoir-de-durcet-ouvre-une-boutique-6351805

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  4. The fourth photo on this post is probably what they call la ferme du manoir, the manoir itself being much grander!

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    1. I agree with Diogenes. Twenty or 30 years ago, I might have wanted a grand manor house. But those are for grand families. I'll take the métairie — the farmhouse — now. Much cosier, and easier to heat.

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    2. Techniquement, ce n'est probablement pas une "métairie" puisque la "ferme du manoir" est exploitée par la famille elle-même.

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    3. Alors qui occupait ce que tu appelles la maison de la ferme ? Si ce n'était pas un fermier...

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    4. Le métayer est un fermier qui exploite une ferme pour le compte d’un autre moyennant rétribution. Ici, ce sont les Breton qui dirigent directement leur exploitation, sans intermédiaire. Donc pas de métairie!

      Voici ce que dit Wikipedia,
      Le métayage est un type de bail rural dans lequel un propriétaire, le bailleur, confie à un métayer le soin de cultiver une terre en échange d'une partie de la récolte.

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    5. Sorry, I didn’t answer your question. Who lived in the farm house? I have no idea, but probably some hired hand, paid to work on the farm. Or maybe, someone from the Breton family.

      Un métayer est un fermier, mais un fermier n’est pas nécessairement un métayer.

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  5. It is ironic that a Breton (a native of Britanny) settled (?) in Normandy - the north and east next-door province! For your francophone readers here is a link giving information about the Breton family and their business which involves five generations!

    Apple cider is also a stapple in Britanny.

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    1. It's also a tipple in Brittany as in Normandy! I'm sure Bretons settled in all parts of France, as did Normans.

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    2. https://www.pagesjaunes.fr/pagesblanches/recherche?quoiqui=norman&proximite=0

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    3. Thanks for the new word (un plumeau = plus mot) tipple. As I said many times, you learn something new every day!

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  6. Well the house pictured in this post would be just about right. This discussion got me googling the history of Bretons.

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