Lavender Honey from Provence PGI

Lavender Honey Provence PGI – light, spreadable, full-bodied

The Lavender Honey Provence PGI (Miel de Lavande de Provence IGP) by Beauharnais Carlant is a light, spreadable single-origin honey from the lavender fields of Southern France. Creamy, floral, fragrant – with a delicate sweetness, unpasteurized. Protected Geographical Indication since 2005.

Lavender Honey Provence PGI (Miel de Lavande de Provence IGP) by Beauharnais Carlant is a light, single-origin honey derived from the nectar of lavender from Provence – a plant that is the quintessential symbol of Southern France. The jar bears the PGI seal "Miel de Provence" on the lid, a Protected Geographical Indication that has guaranteed its origin from 6 departments in the PACA region, the south of Drôme, and parts of the Gard since 2005. 250 g jar, unpasteurized.

A honey like a little summer in the south. Whoever spoons it onto their breakfast toast can almost hear the cicadas chirping and see the purple-blue fields between Apt and Sault under the midday sun.

Fragrant, floral, sunny

The lavender honey appears light ivory in the jar and is naturally spreadable and creamy – a consistency that naturally occurs in this Provençal honey due to its high pollen content.

The scent immediately evokes typical lavender, subtly herbal, combined with a delicate sweetness without any heaviness. It tastes fragrant, floral, sunny – with a long, gentle sweetness and a quiet, almost sage-like finish. It is astonishing how much the purple-blue fields live on in the jar.

With goat cheese, in herbal tea, on sourdough bread

With its delicate floral character, this lavender honey is as perfect on breakfast toast as it is in the warm kitchen, where it unfolds a little magic.

On a warm piece of goat cheese, briefly baked in the oven at 180 degrees (356°F) for 5 minutes, served with a piece of baguette and a glass of rosé, it becomes a classic, small Provençal feast. It also works wonderfully in a cup of herbal tea, especially verbena or chamomile. It is also suitable as a glaze for a grilled lamb chop: 1 teaspoon of honey, some lemon zest, olive oil, and a few sprigs of thyme – this gives the meat a summery depth.

A spoonful over fresh figs with blue cheese, plus a few walnuts: the floral sweetness of the lavender meets the saltiness of the cheese, a combination you won't forget after the first bite.

From the lavender fields of Provence, selected by Carlant in Strasbourg

Lavender and Provence – they belong together like croissants and café. Between mid-June and August, the fields around Sault, Valensole, and Apt are in full bloom, and with the plants comes the buzzing: bees collect the nectar from the purple-blue blossoms and carry it back to the hives of beekeepers who follow the blooms with their beehive trailers.

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

The lavender honey comes directly from beekeepers in Provence, bears the PGI seal on the lid, and remains untreated – meaning it is not heated, not filtered, but rather just as it comes from the hive. Quite impressive.

Why the closed jar can go into warm water

Spoon-soft at room temperature (12 to 18 degrees Celsius / 54 to 64 degrees Fahrenheit), stored in a cool, dark place – this is how the lavender honey remains aromatic for a long time. If it crystallizes later, it is a hallmark of quality: place the closed jar in warm water at around 40 degrees Celsius (104 degrees Fahrenheit) for 5 to 10 minutes, stir briefly, and it will become fluid again. The herbal Provence blossom honey and the mild Champagne honey from the same house belong right next to it – three small spoons, and your little France tasting at the kitchen table is ready.