"petillant" - very slightly carbed, just over saturation - is perfect for cider IMHO. Usually though I carb it up in a keg, to 10 psi or so, and just let it fizz out in the glass. I find it tastes better as it goes flat; the complex flavors from the cider fruit are masked by the carbonation.
This also works great for bottling out of the keg - I can just fill from the tap and it will be "petillant" in the bottle. The foam displaces air from the bottle so the cider doesn't oxidize much.