Miel de forêt fumé au bois de chêne où le miel de romarin

où le miel de romarin — doux et onctueux — vient équilibrer la profondeur du sésame noir toasté

in simple sauces (e

Preparation based on chestnut honey and raw cocoa from Ecuador

Une association dense et contrastée

Pot de miellat de montagne des Hautes Alpes

Miel de forêt fumé au bois de chêne où le miel de romarinForest honey cold smoked with oak wood. We did a lot of testing to achieve the perfect balance: the smokiness is very present, on the nose and on the palate, but does not take over the fruity deliciousness of this forest honey. Some suggestions for use: to accompany your cheeses fresh goat's cheese, sheep's tomme, matured Comt, etc. as a topping after cooking on roasted vegetables, mushrooms or meats to easily add a woody and smoky note in simple