Honey from Champagne

Honey from Champagne – light, mild, floral

Champagne Honey (Miel de la Champagne) by Beauharnais Carlant is a light, creamy multifloral honey from the famous wine region in northeastern France. Mild in taste, floral in aroma, unpasteurized. A reliable breakfast honey with a delicate character.

Champagne Honey (Miel de la Champagne) by Beauharnais Carlant is a light multifloral honey, obtained from the nectar of numerous meadow and wild flowers in the Champagne region of northeastern France. While the region around Reims and Épernay is primarily known for its sparkling wine, many flowers bloom between the vineyards, meadows, and fields, providing a rich forage area for bees. 250g in a jar, unpasteurized.

A honey like a spring morning among the vines. Spooning it onto your breakfast bread, you taste the bright diversity of a region that offers more than just its world-famous beverage.

Light, creamy, floral

Champagne honey appears golden-light in the jar, with a creamy-soft consistency – a texture that naturally arises in this untreated honey due to its high pollen content.

The aroma opens with a delicate floral scent, subtly sweet, without any intrusive notes. On the palate, it is mild, floral, sunny – with a balanced sweetness that doesn't overpower but complements. A honey that doesn't push itself to the forefront but brings a gentle brightness to every breakfast and every tea. A light multifloral honey, as if from a picture book.

On dark bread, in tea, over yogurt

We are captivated by Champagne honey because its mild versatility makes it a sociable all-rounder – whether in the morning, afternoon, or as a little sweetness in between meals.

We love it classically on dark rye bread with good butter; the contrast between hearty grain and mild sweetness is a small breakfast delight. It also tastes wonderful over a bowl of Greek yogurt with fresh berries. In a cup of Earl Grey or verbena tea, it introduces a delicate note without dominating the tea.

Our kitchen tip: a teaspoon in a salad vinaigrette with Champagne vinegar, olive oil, and a hint of mustard – this gives a green salad or an endive composition a light, delicately floral sweetness that pairs wonderfully with goat cheese croutons.

From the meadows of Champagne, selected by Carlant in Strasbourg

Champagne is more than its famous sparkling wine – between the rows of vines and on the slopes grow wildflowers, herbs, and wild plants that offer a diverse nectar supply for bees. When the spring and summer blooms begin, they collect the nectar from this mix and carry it to the hives of beekeepers working in the quieter corners of the region.

Behind Beauharnais is the delicatessen Carlant from Strasbourg, founded about 25 years ago in the Rue de Wasselonne. Beauharnais is not a beekeeper itself – as Carlant emphasizes, the company carefully selects honeys from the harvesting regions of its variety partners and bottles them in its own factory in 250g jars.

The Champagne honey comes directly from beekeepers in northeastern France and remains untreated – meaning not heated, not filtered, but just as it comes from the hive. All due respect.

Enjoyment tip

At room temperature between 12 and 18 degrees Celsius, it's spoon-soft, stored in a dark and cool place – this way, Champagne honey remains aromatic for a long time. If it crystallizes later, that's a sign of quality: place the sealed jar in warm water at around 40 degrees for 5 to 10 minutes, stir briefly, and it will become liquid again. Try it alongside the aromatic Lavender Honey PGI or the herbaceous Provence Floral Honey from the same house – three small spoons side by side, and you have a small French tasting at your kitchen table.