Crave-Worthy French Cider for Fall
After a long day of slinging uni and oysters at Brooklyn’s Maison Premiere, chef Lisa Giffen rewards herself with a glass of Cyril Zangs cider.
After a night on the line, most chefs have a go-to drink, from cheap beer to a house bartender’s expert cocktail. Here, star chefs reveal their favorite drinks.
After a long day of slinging uni and oysters at Brooklyn’s Maison Premiere, chef Lisa Giffen rewards herself with a glass of Cyril Zangs cider. Made in Normandy, France, from 15 apple varieties, the cider is known for the funky flavors it gets thanks to natural fermentation. For Giffen, it’s the perfect compromise between wine and beer. “Beer is nice and refreshing but something it can be one note,” she says. “Wine can be complex and full-bodied but sometimes it’s not refreshing after a hard day. This cider starts out sweet but then it settles with a funk. It’s like a fun house in your mouth.” Giffen orders it so regularly that now her colleagues automatically bring her a glass after her shift. “I crave it,” she says.