Honey from Provence

Honey from Provence PGI – finely creamy & herbaceous

The honey from Provence (Miel de Provence IGP) by Beauharnais Carlant is an amber-coloured polyfloral honey from the south of France. Finely creamy, herbaceous, with subtle notes of lavender, thyme, and rosemary. Protected geographical indication since 2005, not pasteurised.

Honey from Provence (Miel de Provence IGP) by Beauharnais Carlant is an amber-coloured polyfloral honey, which comes from the nectar of wild herbs and flowers of the Garrigue – that typical Mediterranean landscape where lavender, thyme, and rosemary naturally grow together. The jar bears the PGI label "Miel de Provence", a protected geographical indication that has guaranteed its origin from 6 departments of the PACA region, the south of Drôme, and parts of Gard since 2005. 250 g in a jar, not pasteurised.

A honey like a walk through the Garrigue. Spooning it onto breakfast toast reveals the full aromatic concert of Provence – not a single plant, but a harmonious blend of what the bees found in summer.

Amber-coloured, finely creamy, slightly herbaceous

Provence honey appears amber-coloured in the jar and is naturally finely creamy – a texture that naturally results from the high pollen content in this untreated honey.

The scent immediately evokes the southern landscape – herbaceous, floral, sunny, with subtle hints of lavender, thyme, and rosemary. On the palate, it exhibits a sophisticated, rather dry sweetness, along with a warm depth and a long, balanced finish. A honey with character that is not overpowering but unfolds layer by layer.

On bread, in herbal tea, with baked goat cheese

Provence honey has captivated us because its herbaceous complexity makes it particularly delightful both classically on a slice of bread and in warm dishes.

We love it on a piece of sourdough bread with salted butter, especially for breakfast with a cup of strong Café au Lait. It also pairs wonderfully with warm goat cheese – a classic of Provençal cuisine: bake the cheese for 5 minutes at 180 degrees, then drizzle honey over it and serve with baguette. In a cup of verbena or chamomile, it rounds out the herbal aroma.

Our kitchen tip: 1 tablespoon of honey in a marinade for lamb chops or chicken thighs, 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 aromas 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 wild flowers grow on calcareous soils, all well known to foraging 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 worked with the landscape for generations.

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

Provence honey comes directly from beekeepers in the south of France, bears the PGI seal on the lid, and remains untreated – meaning not heated, not filtered, but just as it comes from the hive. All due respect.

Enjoyment tip

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