Lavender Honey from Provence PGI

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

Beauharnais Carlant's Lavender Honey Provence PGI (Miel de Lavande de Provence PGI) is a light, spreadable varietal honey from the lavender fields of Southern France. Creamy, floral, fragrant – with a delicate sweetness, not pasteurized. Protected Geographical Indication since 2005.

Lavender Honey Provence PGI (Miel de Lavande de Provence PGI) from Beauharnais Carlant is a light varietal honey, made from the nectar of Provençal lavender – a plant considered the symbol of Southern France. The jar bears the PGI "Miel de Provence" seal on its lid, 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 pasteurized.

A honey like a small summer in the South. Spooning it onto breakfast bread almost makes you hear the cicadas chirping and see the lilac-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 typical lavender scent is immediately present, subtly herbaceous, accompanied by a delicate sweetness without heaviness. On the palate, it is fragrant, floral, sunny – with a long, gentle sweetness and a quiet, almost sage-like finish. It's astonishing how much the lilac-blue fields continue to live on in the jar.

With goat cheese, in herbal tea, on sourdough bread

We are captivated by the lavender honey because its delicate floral character is not only perfect for classic breakfast bread but also unfolds a little magic in warm dishes.

We love it on a warm piece of goat cheese, briefly baked in the oven at 180 degrees for 5 minutes, accompanied by a piece of baguette and a glass of rosé – a classic Provençal mini feast. It also works wonderfully in a cup of herbal tea, especially verbena or chamomile. Try it as a glaze for a grilled lamb chop: 1 teaspoon of honey, a little lemon zest, olive oil, and a few sprigs of thyme – that gives the meat a summery depth.

Our kitchen tip: a spoon over fresh figs with blue cheese, plus a few walnuts – the floral sweetness of 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 coffee. 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 of the lilac-blue blossoms and carry it back to the hives of the beekeepers, who follow the blossoms with their bee wagons.

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

The lavender honey comes directly from beekeepers in Provence, 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 in a dark and cool place – this keeps the lavender honey aromatic for a long time. If it crystallizes later, that's a sign of quality: place the sealed jar in warm water at about 40 degrees for 5 to 10 minutes, stir briefly, and it will become fluid again. Try it alongside the herbaceous Provence blossom honey or the mild Champagne honey from the same house – three small spoons side by side, and you have a small French tasting at your kitchen table.