Honey from Provence

Honey from Provence IGP – finely creamy & herbal

The honey from Provence (Miel de Provence IGP) by Beauharnais Carlant is an amber-colored polyfloral honey from the south of France. Finely creamy, herbal, with subtle hints of lavender, thyme, and rosemary. Protected Geographical Indication since 2005, unpasteurized.

Honey from Provence (Miel de Provence IGP) by Beauharnais Carlant is an amber-colored polyfloral honey derived from the nectar of wild herbs and flowers of the garrigue—that typical Mediterranean landscape where lavender, thyme, and rosemary grow together naturally. The jar bears the IGP seal "Miel de Provence", a Protected Geographical Indication that has guaranteed its origin from 6 departments of the PACA region, the south of the Drôme, and parts of the Gard since 2005. 250 g in a jar, unpasteurized.

A honey like a walk through the garrigue. Anyone who spoons it onto their breakfast toast will taste the entire concert of aromas from Provence—not just a single plant, but a harmonious blend of what the bees have found during the summer.

Amber-colored, finely creamy, slightly herbal

The Provence honey appears amber-colored in the jar and is naturally finely creamy—a texture that develops naturally in this untreated honey due to the high pollen content.

Its aroma immediately evokes the southern landscape—herbal, floral, sunny, with subtle hints of lavender, thyme, and rosemary. On the palate, it exhibits a sophisticated, rather dry sweetness, accompanied by a warm depth and a long, balanced finish. A honey with character that does not become intrusive, but unfolds layer by layer.

On bread, in herbal tea, with baked goat cheese

With its herbal complexity, Provence honey is just as at home on a slice of bread as it is in hot cooking.

A piece of sourdough bread with salted butter is its ideal spot, especially at breakfast with a cup of strong café au lait. It also pairs wonderfully with warm goat cheese—a classic of Provençal cuisine: bake the piece of cheese for 5 minutes at 180 degrees, then drizzle the honey over it and serve with baguette. In a cup of verbena or chamomile tea, it rounds off the herbal aroma.

A tablespoon of honey works well in a marinade for lamb chops or chicken legs, along with garlic, olive oil, and a few sprigs of fresh thyme—let it marinate for 30 minutes, then grill or roast until crispy in the oven at 200 degrees. The aromas of Provence in the jar meet the flavors on the plate.

From the garrigue of Southern France, selected by Carlant in Strasbourg

The garrigue is a Southern French landscape, half wild, half cultivated—here lavender, thyme, rosemary, sage, and wildflowers grow on calcareous soils, all well known to bees. When the summer heat makes the plants fragrant, bees collect nectar from this mixture and carry it to the hives of beekeepers who have been working with the landscape for generations.

Behind Beauharnais is the gourmet house Carlant from Strasbourg, founded about 25 years ago on the Rue de Wasselonne. Beauharnais is not a beekeeper itself—as Carlant emphasizes, the house carefully selects the honeys from the harvest regions of their variety partners and packs them into 250 g jars in their own facility.

The Provence honey comes directly from beekeepers in the south of France, carries the IGP seal on the lid, and remains untreated—meaning not heated, not filtered, but exactly as it comes from the hive. Truly remarkable.

Twelve to eighteen degrees make it spoonable

Spoonable at room temperature (12 to 18 degrees) and stored in a cool, dark place—this is how Provence honey remains aromatic for a long time. Should it crystallize later, this is a mark of quality: place the sealed jar in warm water at around 40 degrees for 5 to 10 minutes and stir briefly, and it will become fluid again. Those who place the aromatic Lavender Honey IGP and the robust Sweet Chestnut Honey from the same house side-by-side have a little French tasting session at the kitchen table with three small spoons.