Organic Mountain Acacia Honey

Miel d'Acacia

Organic Mountain Acacia Honey

The flavours and fragrances of ​​dandelion, lime, acacia and mountain flowers from spring and summer are put into pots and enjoyed spread onto crunchy toast, drizzled over yoghurt or just spooned from the jar. 2021 has been an especially good harvest, but then again it’s no surprise, given how much Emmanuel Renaut pampers his bees.

Sold Out
360 ml Megève, France

With just 20 precious beehives, 3 Michelin Stars chef Emmanuel Renaut has spent a lot of time taking care of his buzzing residents around the 5* Flocons de Sel hotel and in the town of Megève. The flavours and fragrances of ​​dandelion, lime, acacia and mountain flowers from spring and summer are put into pots and enjoyed spread onto crunchy toast, drizzled over yoghurt or just spooned from the jar. 2021 has been an especially good harvest, but then again it’s no surprise, given how much Emmanuel Renaut pampers his bees.

Organic Mountain Acacia Honey

Fragrant, delicate and powerful at the same time, the complex honey from hives as well cared for as Emmanuel Renaut’s opens up the field of possibilities no end. This nectar is a true reflection of the Megevan terroir, the signature of the chef definitively shines its identity on the mountainside. Kristine and Emmanuel Renaut are the dynamic duo behind Flocons de Sel, a 5-star Relais & Châteaux in Megève, in the heart of authentic Haute-Savoie. Though luxurious, the hotel is designed to be a family home, and Emmanuel is passionate about cooking from the land.

First in the season is our dandelion flower with a pretty bright yellow color, and an intense taste with a hint of resinous aroma to finish with a nice length in the mouth. With its rapid crystallization, as rare as it is tasty, it is a real essence of the mountain. A few weeks later, it’s time for lime blossom honey, creamy to perfection and above all very tasty with its minty nuances. At the end of the season we get acacia honey, delicate and floral, and then all-flower honey. By the end we have cupboards full of pots and heads full of ideas to integrate the nectar in the cooking of Flocons de Sel.

By Emmanuel Renaut, beekeeper, 3 Michelin Stars chef and co-owner of Flocons de Sel, a 5* Hotel in Haute-Savoie, Megeve.

The honey they gather makes its way into many dishes on the menu – in a Chartreuse baba it softens the power of alcohol, while Head pastry Collomb Aurélie Clerc has integrated it into a soft cake, served at tea. Available at the hotel’s breakfast table , in the shop and in the cellar of Flocons Village, it is a real flavour of the location.

The full interview with Emmanuel Renaut.

Also in the Box
Organic Mountain Acacia Honey

La Compagnie Bretonne sardines

French sardines preserved in organic olive oil
115 g Penmarc'h, France
Organic Mountain Acacia Honey

Castillo de Canena Olive Oil

Reserva Familiar Arbequina Extra Virgin Olive Oil
250 ml Amdalusia, Spain
Organic Mountain Acacia Honey

Khan Saffron

A 3g box of the finest Turkish Saffron
3 g Turkey
Organic Mountain Acacia Honey

Acetaia San Giacomo Balsamico

San Giacomo Balsamic Vinegar
3 tasting bottles of aged Balsamic Vinegar
10 ml x 3 Novellara, Italy
Organic Mountain Acacia Honey

Chocolat Maison Bernachon

Maison Bernachon Chocolate
A jar of Bernachoc' chocolate spread with 60% of Nuts from Piémont, and a mix of 10 differents cocoa beans.
200 g Lyon, France
Organic Mountain Acacia Honey

Arturo Sánchez Jamón Ibérico

Arturo Sánchez Iberico Ham
Heritage Pack of the Finest Iberico Jamon from 2014, 2015 and 2016.
80 g x 3 Guijuelo, Spain
Organic Mountain Acacia Honey

El Capricho Santoña Anchoas

Hansa Tin with anchovies in extra virgin olive oil, with 24 months of maturation.
115 g 20 fillets L Santoña, Spain