Mille Mètres honey, made at altitude ten thousand and with passion.
On the southern slopes of Mont Lozère, Yves and Chantal's bees gather raspberry, bramble, wild thyme, callune heather and erica heather. In the mouth, it is a sweet and particularly fragrant honey. Taste it first on its own and you will understand its originality. It is perfect with a hot goat cheese toast.
For Yves and Chantal, it is not the beekeeper who makes the honey, but the bees. They have adapted the operation of the chestnut wood trunk hive, typical of Cévennes, to modern frame hives. They don't transhume, and so let the bees produce their honey according to where they are. You won't find any mono-floral honey with them: they prefer to share the complexity of a particular terroir.
For Yves and Chantal, it is not the beekeeper who makes the honey, but the bees. They have adapted the operation of the chestnut wood trunk hive, typical of Cévennes, to modern frame hives. They don't transhume, and so let the bees produce their honey according to where they are. You won't find any mono-floral honey with them: they prefer to share the complexity of a particular terroir.
Preservation: Store in a dark place at room temperature.
Crystallization is a natural phenomenon: almost all honeys harden. This is the guarantee of an unheated product.
Honey can then be heated to make it liquid (bain-marie or on a radiator). Be careful, above 40°C, it will lose some of its vitamins and taste qualities.