Your frequently asked questions

- When I order my favorite honey from you, it never looks quite the same; is this normal?

Honey is still liquid at the time of harvest. It does not reach its final texture and color for some time, depending on the season, its floral origins... and the personality of our bees! The precise texture of our organic Grand Cru honey cannot be determined in advance. White blotches may appear also on the surface (especially in the winter): this is a sign that your honey is completely pure and natural. Accept them as a guarantee of authenticity! With us, each pot of honey really is unique!

Contrary to widespread belief, the "natural" origin of honey can easily be altered by human intervention: the location of the hives, how the bees are fed, the time of harvest, extraction procedures: all play a vital role in the final quality of the honey. We have chosen to make no compromises.

– Is honey fattening?

Easily digestible and stimulating, good quality honey does not cause tooth decay or make you put on weight (cf. Dr. René Flurin). High quality honey consumed in moderation stimulates the metabolism. Composed of simple carbohydrates that are predigested by the bees, it does not clog up the body and is not fattening. Honey even contains a valuable enzyme, sucrase, which protects against cavities.

– How should I store my honey?

Your organic Grand Cru honey is best during the year following its harvest. However, it will keep for many years if protected from light and changes in temperature. There is point in putting it in the fridge; out of the light in a cupboard that is not exposed to any extreme temperatures or vibrations is ideal. Your honey will keep well after it is opened due to the screw cap.

– The four sensory criteria

1 - Visual appearance
Color is an important characteristic of honey and will depend on its floral and geographical origins (e.g. brown-red for heather (calluna vulgaris) honey from Cauterets). Honey takes on its final color and texture after a few months.

2 - Scent
Each honey has its own smell, which will be more or less pronounced depending on its origin, age etc. Take the time to use your olfactory senses to identify the subtle notes that characterize fine honeys, before and after tasting. (e.g. a sweet, delicate smell of acacia blossom for acacia honey).

3 - Flavor
Try to taste your honey in a calm, relaxed manner in order to learn to recognize its aroma characteristics (woody, fruity or floral). For example, the chestnut honey from the foothills of the Pyrenees has a simple, generous, woody flavor, with a slightly bitter flowery note.

4 – Texture  
When the honey is in your mouth, be aware of texture sensations: smoothness, granularity, etc.

– The art of accompanying honey

Your honey would prefer to be enjoyed by itself, as a Grand Cru. Its generous nature transcends the foods that it accompanies: spread on rustic bread or on toast, it will delight the palate, either by itself or with a warm goat's cheese salad, with hot or cold dairy products, or as a replacement for sugar in tea and infusions. It is also a valued ingredient in gastronomic cuisine.
Take care; as we have done, not to heat the honey to more than 35°C, in order to preserve its natural characteristics in terms of flavor and vitamins and enzymes.

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