Excellence in the spotlight: discover our award-winning honeys!

This year, the Concours Général Agricole (CGA) has once again recognized our expertise, our hard work, our passion, and the incredible talent of our bees. Three of our honeys particularly impressed the jury:

• Gold medal: Linden honey

• Silver medal: Mountain honey

• Silver medal: Flower and Buckwheat honey

Medals are good, but knowing their significance is even better. In this article, we reveal everything about the Concours Général Agricole and its importance for consumers and producers.

The Concours Général Agricole: Highlighting French Terroir

The Concours Général Agricole was established in 1870 and is owned by the Ministry of Agriculture and Food Sovereignty. This competition is one of the oldest and most rigorous in the world.

Why is it so important?

The Concours Général Agricole has three objectives:

1. Promote excellence: only the highest quality products in each category, such as wines, cheeses, honeys, cured meats, seafood, meats, etc., are awarded.

2. Encourage producers: the medals awarded aim to distinguish the expertise of producers compared to industrial and imported products.

3. Guide consumers: the famous oak leaf (the competition's logo) is an absolute mark of trust. It guarantees that the product has been blind-judged by experts and informed consumers. It is a true guarantee of quality recognized internationally.

A Ruthless Selection Process

Becoming a medalist is no small feat. For our honeys, the journey was intense:

First, the selection of honeys is done by sampling. A designated agent collects samples directly from our stock to ensure that the honeys presented are exactly the same as those sold in stores.

The honeys are then analyzed in the laboratory. The humidity level is measured, pollens are observed to ensure the floral appellation, and color tests are even carried out for Mountain honey, for example.

Finally, blind tastings are conducted. At this point, the jurors evaluate the visual aspect, the smell, and also the aromatic profile in the mouth. From flavors to texture, including the fineness of crystallization, everything is scrutinized and analyzed.

Gold for Linden Honey: A Breath of Freshness

Linden honey is one of the most unique honeys with its lingering menthol flavors and distinctive notes. Its gold medal recognizes its perfect balance.

Harvested at the beginning of summer, this creamy honey brings a wave of freshness to enhance your morning toasts. Highly appreciated by connoisseurs, it has proven its worth by winning a beautiful medal.

Silver for Mountain Honey: Wild Power

Harvested from high-altitude regions, Mountain honey is a concentrate of biodiversity. Its silver medal rewards its character and aromatic complexity.

This powerfully flavored honey contains the subtle notes of alpine meadow flowers. The characteristics of wild flowers are directly reflected in the aromas of Mountain honey. Thus, being more amber and full-bodied, we find notes of caramel and undergrowth.

Silver for Flower and Buckwheat Honey: The Audacity of Terroir

This is undoubtedly our most distinctive honey. The sweetness of seasonal flowers and the rustic power of buckwheat captivated the jury. It stands out with its dark color and leather notes. On the palate, it offers an exceptional length and leaves hints of hazelnut.

In cooking, it works wonders when paired with nuts, it awakens the rustic side of your pastries and dishes, and brings authenticity.

Three Recipes to Celebrate Our Medalists

To properly highlight the three winners, we offer you 3 unique recipes revealing the subtleties of each.

1. Starter: Green Asparagus, Fresh Goat Cheese, and Linden Vinaigrette

The freshness and menthol notes of Linden honey will be perfect for a starter with fresh and spring flavors.

Ingredients for 4 people:

• 20 green asparagus

• 200g fresh goat cheese

• 50g whole hazelnuts

• 2 teaspoons Linden honey

• Juice of half a lemon

• 3 tablespoons hazelnut oil (or olive oil)

• 10 fresh mint leaves

• Fleur de sel and freshly ground pepper

Preparation:

1. Start by toasting the hazelnuts for 10 minutes in the oven at 180°C.

2. Meanwhile, cut off the tough ends of the asparagus. Steam them for 4 to 5 minutes (they should remain crunchy) or pan-fry them directly with a drizzle of oil for 8 minutes.

3. Remove the hazelnuts from the oven, then roughly crush them.

4. Then prepare the vinaigrette by mixing the Linden honey, lemon, oil, chopped mint, salt, and pepper.

5. Arrange 4 plates, spread a base of fresh goat cheese, place 5 warm asparagus per person, generously drizzle with vinaigrette, and finish by sprinkling a handful of hazelnuts.
   

2. Main Course: Cod with Flower and Buckwheat Honey and Kasha

In this dish, Flower and Buckwheat honey will give character to the cod while enhancing its flavors. The roasted buckwheat seeds, meanwhile, will bring crunch and richness to the dish.

Ingredients for 4 people:

• 4 cod fillets (about 150g each)

• 2 tablespoons Flower and Buckwheat honey

• 1 tablespoon white balsamic vinegar (or cider vinegar)

• 2 tablespoons roasted buckwheat groats (Kasha)

• 600g parsnips

• 20cl liquid cream

• 30g butter

• Salt, pepper

Preparation:

1. Start by preparing the purée. To do this, peel the parsnips, cut them into cubes, and cook them for 20 minutes in boiling salted water or in a water/milk mixture for more creaminess. Then blend everything with the cream and a little butter to obtain a smooth purée.

2. Then prepare the glaze by mixing the honey and vinegar in a bowl.

3. Salt the 4 cod fillets and pan-fry them with a little butter for 3 minutes on the skin side. Then turn them over and generously brush them with the honey-vinegar mixture. Finish cooking for 3 minutes, basting the fish with the cooking juices.

4. It is now time to plate, place the fish on the mousseline then sprinkle with Kasha (roasted buckwheat groats). Add a little cooking juice to lightly coat the fish.

Dessert: Deconstructed Pavlova with Mountain Honey and Rosemary

This dessert, playing on textures, is perfect for ending the meal beautifully. Mountain honey perfectly enhances the sweet flavors of the strawberry.

Ingredients for 4 people:

For the whipped honey-rosemary ganache:

• 150g white chocolate

• 30cl (300g) full-fat liquid cream (30% fat content)

• 2 generous tablespoons (about 50g) Mountain honey

• 1 sprig fresh rosemary

For the crispy meringues:

• 2 egg whites (about 60-70g)

• 60g granulated sugar

• 60g icing sugar

For the roasted strawberries:

• 400g strawberries

• 1 teaspoon lime juice

• 1 pinch Timut pepper (or classic black pepper if unavailable)

Garnish:

• A few toasted pistachio splinters.

Preparation:

Step 1: Infusion and ganache base (the day before or 6 hours beforehand)

1. Roughly chop the white chocolate and place it in a heatproof bowl.

2. In a saucepan, pour half of the liquid cream (15cl), the Mountain honey, and the sprig of fresh rosemary. Bring to a simmer (do not boil).

3. Remove from heat, cover the saucepan, and let infuse for 15 to 20 minutes. The rosemary should delicately flavor the cream without overpowering the honey.

4. After infusion, remove the rosemary sprig. Reheat the cream slightly if it has cooled too much.

5. Pour one-third of the warm infused cream over the white chocolate. Mix vigorously with a spatula, starting from the center, to create an emulsion. Add the second third, mix, then the last third. The mixture should be smooth.

6. Add the rest of the cold liquid cream (15cl) to the mixture. Mix well.

7. The secret to success: Cover with plastic wrap (the plastic film should touch the surface of the cream to prevent a skin from forming) and place in the refrigerator for at least 6 hours, ideally overnight. The cream must be very cold to whip.

Step 2: Crispy meringues (in advance)

1. Preheat the oven to 100°C (fan-assisted).

2. Whip the egg whites, when they start to foam, add the granulated sugar in three stages to "tighten" the meringue. It should be shiny and form a "bird's beak".

3. Gently fold in the sifted icing sugar with a spatula.

4. Pipe small meringues (or flat discs) onto a baking sheet lined with parchment paper.

5. Bake for 1 hour to 1 hour 15 minutes. They should be dry but remain white. Then let them cool.

Step 3: Roasted strawberries

1. Preheat the oven to 200°C.

2. Wash, hull, and cut the strawberries in half or quarters depending on their size.

3. Place them in an ovenproof dish, drizzle with lime juice, and add a little Timut pepper or traditional black pepper.

4. Bake for a maximum of 5 minutes. The strawberries should soften slightly and begin to release some syrup; they should not collapse. Then let them cool.

Step 4: Final assembly

1. Whip the ganache: Take the very cold honey-rosemary cream from the fridge. Pour it into a bowl (cold too, if possible). Whip it with an electric mixer. Start slowly, then increase the speed. Stop as soon as it is firm and holds its shape on the whisk. Then place it in a piping bag.

2. Plating: On each plate, pipe a generous base of whipped rosemary ganache in a rosette pattern. Then harmoniously arrange the warm roasted strawberries and pour a little of their syrup over the ganache. Break some crispy meringue pieces and place them in the ganache. Finally, sprinkle with toasted pistachio splinters for crunch and color.

3. All you have to do is enjoy these delights.
   

These medals at the Concours Général Agricole are much more than distinctions: they reflect our daily commitment to respectful and authentic beekeeping. By choosing our Linden, Mountain, or Flower and Buckwheat honeys, you are not only tasting an exceptional product, you are supporting a terroir and passionate expertise.

Whether you simply savor them by the spoonful or embark on creating our gourmet menu, we hope these treasures from the hive will brighten your shared moments.