Ingredients ready for a Chabraninof session...
The famous "CHABRANINOF"
a Normand hunter and fly fisherman, I am often asked by visitors, "What
can I do with Calvados ? " (Beside simply drinking it
after coffee). Most of the time, I answer: "Chabraninof" ! Of
sounds weird and a bit Russian for something so Normand but it is the
name. It could be the dessert of the legendary Normandie-Niemen
squadron, but it is not. And actually the invention was not Normand but
word comes from the assembly of a few letter from 4 names of
famous chefs of the 40's in Lyon. The most famous was "BRA", for
Gaston BRAzier who was the son of the (even more) famous "Mère
others were chefs of prestige, friends of Gaston:
CHAtelus, NIvert and IvaNOF. If it is of any interest for you, the
classic menu preceeding the Chabraninof was composed of "Fonds
d'Artichauts au Foie Gras, (artichokes with foie gras), Poularde
demi-deuil (chicken with truffles under the skin), fromages of Saint
Marcellin et Chabraninof. The ingredients are simple and good, de bonnes pommes, du bon beurre et du bon
Finally, I am making this page in honor of my (Russian) friend Roman
who after Maupassant and Flaubert is the 3rd true Normand I have met in
life, and one of the best users of the French agricultural production
(including calvados bien sûr !).
3 apples (Golden from my garden), will serve 4 guests.
a bit of butter in a big pan
a bit of lemon. You will use the juice of the small slice..
and a glass of calvados. Note that by political politeness I have shown less butter and calvados than I will really use, but on the other hand there is no sugar in the recipe... Grin !
Make nice quarter of apples.
And make them turn gold in the butter.
Put a bit of vanilla ice cream in individual cups.
Flambé(z) les apples wiz le calvados !
Serve hot quarters of apple & calvados juice in each cup and eat right away. Enjoy !