The back of the truck.Judging by the number of cups, medals and certificates lining the walls of the shop, I am not alone in my passion for their honey. They offer a dozen different kinds ranging from the palest, creamy AOC lavender of Provence honey and crystallized rosemary honey, to the far darker chestnut honey, metcalfa (or honeydew), and heather and the darkest of all, the pine honey and Corbières. They also sell their own pollen, beeswax, and certified (award-winning), highly potent royal bee jelly.
Scraping off the beeswax seal.Many people make a real fetish of Provencal lavender honey, and theirs truly is stand-out: a pure, highly aromatic lavender honey. Having said this, I prefer the fuller-tasting rosemary, and their Provencal blend of lavender and wildflowers.
Once this extractor starts spinning, the honey will run down the inside walls.My own real fetish? The darker the better, whether a blend or a single varietal. Some of the honeys approach molasses in appearance and taste, others have a distinct mineral or herbal overlay. Generally speaking, the darker the honey, the less sweet and more complex the taste.
There it comes out of the extractor...ready to eat!Being self-respecting French beekeepers un peu tendence (just a bit in step with the trends), they also sell a honey-based, organic line of beauty products, made in Provence. I can vouch for the hand cream, as effective as they come, quickly absorbed by my parched hands without any greasy feeling.
This is a heather and thyme blend.But you can also make your own beauty products, for a fraction of the price, and not too much trouble. The U.S. Honey Board features some great-sounding "recipes" online for those who'd like to have that spa feeling at home. I'm partial to the recipe for lip balm, "Honey-Kissed", but if someone were to whip up a batch of Lavender-Honey Milk Bath for me, I don't believe I'd say no.
While one of my favorite cooking techniques is braising lamb with honey, I add it to a salad dressing of Roquefort, a touch of homemade mayonnaise, lemon juice, and a drizzle of olive oil. Honey also goes in countless desserts: across baked fruit, or over a puff pastry apple and ginger tart, in ice cream or in dainty orange tea cakes, even in whipped cream. Simplest and perhaps best of all, slathered on a slice of really good bread, with a slash of butter. I always have at least two different types of honey at the ready. Because you never know.
This is what I went home with.The beekeepers Meger & Galibert can be found at the Ganges outdoor market on Fridays and at the Sommières market on Saturdays. They also ship within France and overseas...(tel: +33(0)4 66 80 12 96, email: email@example.com)