The story
Hidden away in the Norman countryside of Servon, Manoir du Grand 2 is not a restaurant but a cidery that feels like a genuine destination. The rustic, scenic setting offers free tours and a wide selection of ciders, Calvados, and pommeau. Where The Foodies Go called it “a fantastic cidery” and “a must-visit in Normandy,” praising the beautiful surroundings and variety.
During their tasting, three standout pours earned thumbs-ups: Sidro Secco, Sidro Luppolato, and Pommeau. Whether you are new to cider or a seasoned enthusiast, this spot along the Route du Cidre delivers a warm, authentic taste of the region.
Synthesised by AI from every creator’s review. First reviewed 2022.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
Reviewers at Manoir du Grand 2 rave about the Pommeau, calling it a standout. The overall vibe is warm and celebratory, with food that feels both refined and comforting.
“Pommeau is a typical aperitif of this area: you mix Calvados with apple juice and then age it again in oak barrels for over a year. It's delicious.”
What creators say
1 creator has covered Manoir du Grand 2. Most active: Where The Foodies Go
- Where The Foodies GoLoved
Normandia: Caen, Route du Cidre e Beuvron-en-Auge - Viaggio In Francia - Ep. 4 · @ 5:00
A fantastic cidery with a free tour, beautiful setting, and a wide variety of ciders, Calvados, and pommeau — a must-visit in Normandy.
Dishes mentioned
Sidro Secco
This dry cider is completely different from the one we had at lunch — a bit more astringent, because the apple varieties change. There are 200 types of apples, so if you don't like one cider, try ten others before saying you don't like cider. This one is from 2020, fresher, less alcoholic, made with late apples, aged two years in bottle. It's dry, which beginners might not like because it smells a bit like sour beers — wild yeasts are used. It reminds me of Belgian Lambic beers, with that acidic note but still apple flavor. I like it a lot.
Sidro Luppolato
This is a hopped cider — they did dry hopping like beer. It's the opposite of the experimental cider we had at Casa di Cura brewery: here it's a cidery that wanted to enter the beer world, so it tastes more like beer, with a strong hop presence, but at the end you still get apple. It's much sweeter and more complex in flavor. The lesson is the same as when we went to Japan to taste sake: taste things you don't normally like, because maybe where they were invented they do them better.
Pommeau
Pommeau is a typical aperitif of this area: you mix Calvados with apple juice and then age it again in oak barrels for over a year. It's delicious.
