Charlotte and Arnaud Gronfier, the art of organic cider in the heart of Bocage Gâtinais

On the southern edge of the Seine-et-Marne region, Charlotte and Arnaud Gronfier do more than just nurture the department's cheese-making heritage. They produce organic cider in the most artisanal way possible.

Bérangère Chanel Published on 9/26/25 at 7:25 AM

Petite jaune, judor, judeline, kermérrien... The varieties of cider apples are the same as in Brittany or Normandy, but at Ferme de l'Abondance, they don't have the same flavor. Because they're grown here, in Vaux-sur-Lunain, in the agricultural region of Bocage Gâtinais. Lots of flint, but little soil.... Charlotte and Arnaud Gronfier's orchards grow on very stony soil. And the oldest apple trees have no irrigation system. " As a result, our apples are highly concentrated in flavor," says Charlotte, a former eventscharlotte, a former employee in the events industry, has reconverted to farming alongside her husband, previously a cereal grower in Melun.

The revival of the cider farm

Since 2016, the couple have been writing a new page in the history of this 130-hectare farm, which is a local role model. The previous owner, Henri, was an agricultural pioneer, and the neighbors thought he was an extraterrestrial," says the cider-maker. The Gronfiers are determined to continue this commitment. For their cider, they only pick apples that have fallen to the ground in autumn. And all the fruit is fermented together in the same vat."As a result, the aromatic profile of our drinks varies with the season, since not all varieties ripen at the same time," explains Charlotte, who assures us that she never buys extra fruit when there isn't enough. In fact, in some years, the Gronfiers have had to accept the fact that they don't put out any bottles because they don't have enough liquid. "We adapt to what nature gives us. We want to remain self-sufficient; it's for the taste of our apples that our customers buy our ciders," she insists.

That said, it's a situation that doesn't really happen any more: the orchard surface area has been doubled since the takeover, devoting seven hectares to apple trees of all varieties. The promise is no less artisanal, from the picking of the fruit to the placing of the capsules, including the natural foaming process, of course. Nothing is mechanized, apart from the filling of the skittles with the precious nectar, which is bottled at 6.5° for the brut. And in spring, a flock of thirty or so ewes cleans the base of the apple trees.

So many ways to ensure the flavor of the Gronfiers' farm cider, just as rustic as their Aubrac cows raised alongside the apple trees. And for those who prefer a less pared-down cider, Charlotte and Arnaud make a demi-sec, the recipe for which came about quite by accident. " It was an accident! Our cider went back into fermentation, and in the end it turned out to be a perfect compromise between brut and doux. available direct from the farm, at €4.90 a bottle.