Why honey? Strong>
The art of blending is at the heart of many food products: wine, champagne and whiskey of course, but also tea, coffee and chocolate that are based on the art of associating together several varieties to create the most subtle aromas. That’s how I got the idea to create different blends honey for proprietary blends under my own brand, and develop honeys tailored to palaces or gourmet chefs.
Your honey is an invitation to travel? Strong>
I am constantly looking for new wines, new honeys exception, which actually leads me to travel a lot. Beyond my passion for travel, I think my honeys are invitations to escape. I was recently in Saudi Arabia, where I discovered the very rare honey products in oasis in the desert. I am going soon to Cameroon in the volcanic region of Mount Oku honey to taste the only IGP Africa from the Kilum-Ijim, a tropical forest located more than 3,000 meters. I also plan to visit the Vietnamese beekeepers to test the coffee honey, and why not in Yemen, if the voltages fall for the honey jujube, one of the most expensive in the world honey, appreciated the eastern world including replacement sugar in coffee.
These types of honey are unknown! Strong>
Yet there are about 600 in the world is huge and it’s a totally untapped market currently.
Among the most famous honey, we obviously think of acacia, linden, chestnut or the tree but, more surprisingly, you know honey carrot, avocado honey, lychee or even the famous Manuka New Zealand? The varieties are endless, it’s also amazing that exciting.
Can we really assemble a honey as a great wine? Strong>
I’m convinced. I would not take the example of wine but the perfume. The best perfume in the world is neither a rose oil or patchouli, or any other raw material. This is a composition prepared by a nose, more complex, and that tells a story. I also tell a story with my honeys.
What are the honeys that keep you up at night? Strong>
There is undoubtedly the Ethiopian honey that excites my curiosity. You should know that Ethiopia is a very large African producer of very typical honeys including a single light honey in the Tigray region. In a completely different continent, I would also taste the honey of the Maya, a honey to keep it fresh and manufactured by the Melipona bee that is a sacred bee does not sting!
You open a shop in Paris in October, according to evidence about the momentary infatuation honey? Strong>
I do believe that the trend is the natural and minimally processed. Honey is probably the least processed food product since it is simply extracted from honeycombs by centrifugation, filtered and put into jars. It is also a living sugar, rich in enzymes and antioxidants – unlike refined sugar is a sugar death composed entirely of sucrose.