Here are answers to your most frequently asked questions. Find out all about our production methods and organic bee products (definitions, propolis, royal jelly, pollen, honey, beeswax) :
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 also appear on the surface (especially in the winter): this is a sign that your honey is completely pure and natural. Take them as a guarantee of authenticity! Each jar of our 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.
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, honey does not clog up the body and is not fattening. Honey even contains a valuable enzyme, sucrase, which protects against tooth cavities.
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 It is not necessary to put it in the fridge; the ideal is to store it out of the light in a cupboard that is not exposed to any extreme temperatures or vibrations. Your honey will keep well after it is opened due to the screw cap.
The four sensory criteria
The art of accompanying honey
Honey is best 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 valuable ingredient in gastronomic cuisine.
Take care, as we do, not to heat honey in more than 35°C, to preserve its natural characteristics in terms of flavor and vitamins and enzymes.