Le Miel des Français

LE MIEL DES FRANÇAIS Harvests and selects exceptional honeys.

We guarantee our customers an optimum quality. 100% of our honeys is produced in France and they are 100%

natural. Our honeys are not mixed or assembled, but directly conditioned after the analysis following the harvest from our

hives.

Our bee hives are mostly located in the Pyrenees and live along the cycles of the transhumance.

These honeys are the fruit of a laborious process of

elaboration from the nectar of flowers and the result of the work of our bees and their unique know-how.

The climate of the chosen regions are particularly mild and appreciated by bees to produce authentic, unique, high-value

gourmet honeys.

Le Miel des Français is involved in bee protection, beekeeping and support the Association of parents and

friends of people with mental disabilities.

LE MIEL DES FRANÇAIS Harvests and selects exceptional honeys.

We guarantee our customers an optimum quality. 100% of our honeys is produced in France and they are 100%

natural. Our honeys are not mixed or assembled, but directly conditioned after the analysis following the harvest from our

hives.

Our bee hives are mostly located in the Pyrenees and live along the cycles of the transhumance.

These honeys are the fruit of a laborious process of

elaboration from the nectar of flowers and the result of the work of our bees and their unique know-how.

The climate of the chosen regions are particularly mild and appreciated by bees to produce authentic, unique, high-value

gourmet honeys.

Le Miel des Français is involved in bee protection, beekeeping and support the Association of parents and

friends of people with mental disabilities.

ACACIA HONEY Robinia pseudoacacia, Black Locus, False

Acacia… So many different names for these trees and their gorgeous white flowers that have been brought back to France from the Americas in the 16th century by the king’s

botanist Jean Robin.

The blond, lightly colored and almost cleared honey is one of the most wanted in the world

today.It is liquid and crystalizes very slowly thanks

to a very high concentration of fructose. The nose is very light but its taste mild with

delicate float notes and hints of vanilla.

A honey you would also chose to sweeten without altering other aromas and for that reason it is commonly used in cooking and

baking.Obviously that is also the kid’s favorite to

spread on bread or to bring some sweetness and flowers to the morning oatmeal.

ACACIA HONEY Robinia pseudoacacia, Black Locus, False

Acacia… So many different names for these trees and their gorgeous white flowers that have been brought back to France from the Americas in the 16th century by the king’s

botanist Jean Robin.

The blond, lightly colored and almost cleared honey is one of the most wanted in the world

today.It is liquid and crystalizes very slowly thanks

to a very high concentration of fructose. The nose is very light but its taste mild with

delicate float notes and hints of vanilla.

A honey you would also chose to sweeten without altering other aromas and for that reason it is commonly used in cooking and

baking.Obviously that is also the kid’s favorite to

spread on bread or to bring some sweetness and flowers to the morning oatmeal.

BRUYERE HONEY

The Bruyere Callune honey is made of a single flower pollen and produced on the

high Pyrenean plateaux from the end of July to september.

It has a typical mucilaginous texture that varies from amber to light red. Connoisseurs

and food aficionados are chasing it for its pungent taste (like chestnuts and buckwheat

honey) with slightly bitterness.

A gelatinous structure makes it very technical to process and requires a

“picoteuse”. This machine helps harvesting the honey by sticking multiples needles in the alveolus to

push the honey out of it.

CHESTNUT

The chestnut tree belongs to the same family as beeches and oaks. For thousands of years the chestnut was a primary source

of nutrition in the mountainous areas. Chestnut honey has a strong aromatic taste

and a slightly bitter after taste.

Dark in color, ranging from yellowish brown to almost black, sometimes with

amber hues, it has an aromatic, pungent herbal aroma and taste and slightly tannic

(due to the tannin in the tree). Chestnut honey is harvested in July, at

altitudes of up to 700 m in forests, hillsides and copses.

SARRASIN HONEY

The note is a mix of chestnut and burnt amber dark brown. It smells like spring woods and fresh earth.

The texture is thicker like dark molasses and the taste more genuine with distinctive malty flavor.

Buckwheat is a short season crop and is not related to

wheat nor grass. But this rarely cultivated plant is back in the Pyrenees thanks to local farmers carrying over

traditions through a great quality of production.

For a long while it has been a trademark for French Brittany, but the buckwheat honey almost disappeared

because of the rapid expansion of agricultural mass production and specialization. The plant was

domesticated 8000 years ago in Tibet and in the Yunnan so it finds a common ground to grow here, in the French

Pyrenees. The taste reflects this complexity and we share the luck to produce the finest honey and

gastronomic heritage from Béarn.

RHODODENDRONS HONEY

Rhododendrons are growing in mountains ranges like the Pyrenees or the Himalayas. After spending

a winter hidden under the snow, the rhododendrons from West Pyrenees bloom to

enable the bees to start collecting nectar in July and create one the finest flower honey.

It is a very lightly colored honey that turns white

when it crystallizes completely.The scarce production is much appreciated by connoisseurs because of its smooth and soft

texture but especially for the delicate and sweet lingering taste.

Email: info@lemieldesfrancais.co.uk Instagram: @lemieldesfrancais