Supplier Spotlight: Cidrerie Stassen

We love a good celebration at Social Pantry – whether it’s a birthday, wedding, anniversary or simply an excuse to let your hair down, no occasion is too big or too small. With a relaxed vibe and friendly staff, our Battersea cafe is the perfect venue to host your own intimate dinner (or supper club) where we do all the hard work, so you don’t have to. We encourage guests to get involved by pushing the tables together and offering a delicious selection of fresh and seasonal sharing dishes; one brand that holds the same sentiment is Cidrerie Stassen. Presented in champagne-style bottles, this is cider with a difference. We’ll be enjoying ours with charcuterie boards (piled high – a feast for the eyes and senses) and indulgent cheese platters… how about you?

       
For anyone that doesn’t know, what is Cidrerie Stassen and what do you produce?

Cidrerie Stassen is a premium sparkling cider, founded in 1895 by Jean-Pierre Stassen. Stassen comes in two variants, Cidre Cuvee Rosé – with notes of red berries, and made with Red Flesh apples, native to Belgium, and Cidre Brut – with delicate notes of Pear and Apple.

 

What was the initial inspiration to launch a premium cider brand?
Cidrerie Stassen is rooted in heritage and 120 years’ worth of history. It was founded by Léon Stassen in 1895 and handed down through four generations of Stassen family. After World War II, there was a lack of Champagne, so Léon decided to make his sparkling cider to offer an alternative.

 

What are the core values of Cidrerie Stassen?
Stassen is a sharing cider, to be enjoyed surrounded by good food and good friends.

 

What, in your opinion, is the best way to enjoy a glass of Cidrerie Stassen?
Chilled, in flutes, and with great Belgian cuisine.

 

If red wine goes with cheese and vodka goes with caviar, what food should cider be paired with?
Brut: Pair with salted nuts, olives and fresh cheeses, steamed moules and frites or a rustic pâté on toast.
Rosé: Pair with a board of cured meats and medium matured cheeses, or try with confit duck.

 

If we came to Cidrerie Stassen HQ for lunch, what would you serve us?
We would serve a delicious informal Belgian-inspired menu, starting with a charcuterie platter, that incorporates wild boar salami and venison. We would pair Brut with a camembert and butternut squash guacamole and pair Rosé with Stilton cheese and Endive Salad, both accompanied with a delicious crusty Baguette. To finish, we’d serve a delightful trio of apple desserts; caramelised apple, apple and walnut tart and mini apple crumble, all inspired by the Red Flesh Apples .

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