Until 1960, Frênette was one of the most consumed refreshing and digestive drinks in the Pas-de-Calais. However our research has shown that Frênette was known as far the Loire, perhaps even further field.
The writer Colette even made her own recipe. Frênette also owes its reputation to its paramedical side since the leaf of the ash like that of the black-currant is a diuretic. In effect it purifies the blood and is recommended for those who suffer from rheumatisms.


Its colour is close to that of champagne. It has a slight scent of apple and its taste make one think of a light cider. Its fermentation sparkle is light. This product is very fresh, natural and light. This drink should be drunk without moderation at any hour of the day between 8°C and 10°C, and furthermore it should be drunk when young.

As aperitif, add "Crème de Cassis" (blackberry liquor) and you'll get an aperitif at 3% of alcohol.


It comes from an infusion of dried leaves (gathered between June and the end of August) and roasted chicory. The extracts of which are mixed with water and sugar. The fermentation is done without any preservatives and it is bottled after simple filtering without pasteurisation.

Prix :

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