Making our own organic apple juice in the Pays d’Auge

Looking to spice up our farm-to-table food experience in Normandy, we set our sights on the Pays d’Auge for a fantastic family activity that can be enjoyed by all ages. With apple harvest season in full swing, we head out on this crisp autumn day to visit a family-run, organic apple farm. There, we’ll discover the entire process of crafting juice from freshly picked apples. Excited to roll up our sleeves, we eagerly join the farmer in each step of the production of this lovingly hand-crafted apple juice!

Hervé de Mézerac, Owner of the estate and apple lover

He took over the farm from his father, who wasn’t particularly passionate about apples. Hervé carefully planted each tree in the orchard by hand, one by one.

It all begins in the apple orchard of Domaine de Ouézy in the heart of the Pays d’Auge, where apple trees stretch as far as the eye can see. We drove through the peaceful countryside, basking in the sunshine on this beautiful day. Upon arrival, we’re warmly welcomed by the farm’s owner, Hervé, along with his son. The day’s agenda is packed: picking, sorting, pressing the apples, and pasteurizing the juice before we can finally savour the golden nectar. A busy but exciting day ahead.

The Apple harvest in the Pays d’Auge

The scent of ripe apples fills the crisp air as we stroll through the orchard, the golden leaves crunching beneath our feet. In keeping with tradition, the apples are picked by hand, just like in the old days. Hervé promises to show us the apple-picking machine he occasionally uses to help with the labor, but for now, it’s time to get our hands dirty! The orchard is bursting with delicious, juicy apples, and Hervé takes the time to explain the dos and don’ts. We must handle the fruit carefully, ensuring we don’t bruise or damage it during the harvest. Rotten apples are to be avoided, and the stem leaves must be removed before placing the fruit in the baskets.

La récolte se fera à l’ancienne, à la main. Plus tard, Hervé nous fera une démo avec sa machine à ramasser les pommes. Mais là, maintenant, c’est à nous de nous mettre à l’ouvrage. Hervé nous fournit des gants et nous explique 2 / 3 petites choses à savoir. Il faut éviter de ramasser les pommes pourries et laisser trop de feuilles. Organic farmers avoid using chemicals that don’t occur naturally. “Sheep are the most effective, environmentally friendly method of controlling the grass,” Hervé explains. “There can be no organic orchards without the help of these natural lawnmowers and fertilizers.” As we explore the orchard, we’re introduced to a few of the 750 apple varieties found in the Pays d’Auge, from Carrouges to Honfleur. Among them are the Fresquin Rouge, Cimetière de Blangy, and Noël des Champs, each with its unique flavor and character.

Manual harvesting involves shaking the trees vigorously to make the apples fall to the ground. The children are amazed by Hervé’s strength as he does this! It’s then our job to gather the fallen apples into baskets, which Hervé empties into a larger box. And now, it’s time to head to the press.

The Apple Press

As we enter the press room, the first thing that hits us is the fresh, fragrant scent of apples. The noise is unmistakable, as the press is already in action. Before juicing begins, the apples are carefully inspected and cleaned to remove any dirt. We lift the kids onto our shoulders to give them a better view of the next stage, perhaps the most iconic part of the process: the apples are crushed, and the press is tightened to extract the precious juice. The leftover residue, skin, stems, cores, and fibers, are collected and fed to the sheep on the farm, turning into nutritious, zero-waste treats for the animals.

The next step is pasteurization, where the juice is carefully heated to 78 degrees for a short period to eliminate any bacteria. Once that’s done, the process is complete. Hervé proudly points out the golden-yellow juice that’s been extracted from the green apples. Finally, we help with sticking the labels onto the bottles. It looks like the juice is ready to be enjoyed.

Hand-pressing the apples and the tasting session.

We then make our way to the château, stopping along the way to admire the treehouses, one of which is among the tallest in Europe. We then enter a small room where Hervé provides more information about the apples. He asks Maël to try crushing an apple with his hands, an impossible task, of course! Hervé goes on to demonstrate how a traditional, manual press works. A small crowd of visitors gathers around to watch. Finally, we get to taste the juice we’ve helped produce. The verdict? It’s absolutely delicious!

Useful Information

A unique place

The domaine de Ouézy

The Domaine de Ouézy, set around its 13th-century château, spans 30 hectares of beautiful countryside. In the animal park, where the animals roam freely, you’ll find everything from Norman and Highland cows to pigs and alpacas. The educational farm is a key feature of the estate, offering hands-on experiences for visitors. For those wanting to stay overnight, there are unique lodging options, including treehouses. Plus, the domaine regularly hosts fun family activities for all ages.