Noyau de Poissy

Bouteilles de Poissy

dentelles de poissy

Serves 4 people

Recipe by Chef François Faidy

Absolument Gourmand, Carrières-sous-Poissy

Ingredients

Noyau de Poissy Ambré liqueur

200 g sugar

75 g chopped flaked almonds

75 g flour

Juice of one orange

2 capfuls Noyau de Poissy Ambré liqueur

75 g melted butter

2 teaspoons chopped double-blanched orange zest

Method

1 – Preheat the oven to 200°C – Gas mark 6/7

2 – Mix all the ingredients together.

3 – Cover two baking sheets with greaseproof paper.

4 – Using a spoon, place small, well-spaced out balls on one of the sheets, and flatten them slightly.

5 – Bake for 5 minutes. During this time, prepare the other baking sheet.

6 – When they come out of the oven, either leave them flat or place them on a bottle (cylinder) to give them a semi-circular shape.

7 – When cool, transfer the wafers to a air-tight box where they can be kept for two weeks.

Production

The two Noyau de Poissy liqueurs, “Gobelet d’Argent” and “Sceau de Saint-Louis”, are made using apricot kernels that are macerated or distilled in a superior quality spirit. Depending on the recipe, a fine brandy may be added, then the liqueurs are flavoured with plants.

Both liqueurs are still produced at the NOYAU DE POISSY Distillery, at its original premises in the old city centre.

History

Noyau de Poissy appears to have been much appreciated since the 17th century, especially during the town’s famous cattle markets.

The Seine Valley has long been renowned for its sunny slopes planted with numerous apricot, sloe and cherry orchards. The kernels of these fruits all have highly aromatic qualities. The idea of macerating them in locally-produced fruit and wine brandies must have evolved fairly early on. These first liqueurs, known as ratafia, were extremely popular for a long time. This can be seen with Noyau de Poissy, as its early origins make it the oldest secular liqueur in France.

In 1826, the owner of the distillery at the time, Alexandre Delporte, was awarded a Gobelet d’Argent (Silver Goblet) by the Duchesse de Berry, King Charles X’s daughter in law, in recognition of the quality of his production.

Since then, this royal emblem has featured on the label and in advertising.

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