Bees, Honey and Terroir

In the middle of August Paris is deserted. The last of the stressed out Parisians have left for les vacances and lots of the city is closed leaving us diehard residents to flâner in a ghost town. And so a little bored this weekend, we were roaming around and happened upon this most interesting shop in a fascinatingly time warped area of the 13éme arrondissement, La Butte aux Caille. Almost like Montmartre or rue Mouffetard in the 5th but original, uncrowded and thankfully a bit too plebeian for the menace of the colonizing bobos.

Not something I would have gone in search of but here under a threatening sky, albeit plant based we discovered another form of produits de terroirs. In this tiny shop called Les Abeilles  (the Bees) fresh from les ruches (beehives) were honeys of all sorts, from mel à la tireuse (honey by the pull), named mille fleurs (mixed flower) to miel de cru (single flower vintage honey), beeswax, beeswax candles; soaps and every thing related to the practice of apiculture. The owner Monsieur Jean-Jacques Schakmundès says honey is one of the last pure products on earth, one that comes 'direct from the producer - the bee to - us, the consumer; one that undergoes no treatment, no form of transformation and no additives'. And this being France, honey is subject to strict controls, so it is as pure as if you went out in the fields and collected it yourself.

Terroirs! Well, of course, cheese has it so why not honey too! And just like wine and cheese, honey has its own vocabulary and some even have an AOP designation (Appellation d'origine protégée) as well. Honeys are described by colour, texture, taste and provenance. Each honey, just light wines, has a provenance, while the colours depend exclusively on the origin of the flowers the bees are pollinating. The rule of thumb says that the clearer and lighter the colour, the milder the honey will be; the darker more amber the colour, the more full bodied or spicy the honey will be.

We learned that the textures are different as well, some are light and creamy others are dense and stiff. And when it comes to the texture, all honeys are liquid when they come out of the hive, the textures varying from liquid to creamy and thick to firm. All of them will cystallize at their own rate according the varietal, but a crystallized honey has the same taste and therapeutic values as those that are still liquid.  And wow is it healthy!

Suffice it to say besides falling prey to an enormous slice of Pain d'épices to take home with us, after we sampled five or six of the most exotic single cru honeys, we walked out with four amazing specimens : two light, golden ones - Néflier (from the Medlar tree) and Bois de Cuir (from the Leatherwood tree) and two dark copper ones - Chêne (oak) and Sarrazin (buckwheat flower).

Here is some of the descriptors for French honey:  
Colour : blanc (white), crème clair (clear cream), ambré trés pâle (pale amber), ambré clair (clear amber), ambré (amber), roux (red), ocre pâle (pale ocre), brun soutenu (deep brown) 

Texture : fluid, creamy, thick, firm 

Taste : trés doux (very mild), doux et parfumé (mild and fragrant), trés parfumé (very fragrant), délicat (delicate), soutenu (pungent), fort (strong), corsé (spicy), légère amertune en fin bouche (lightly bitter long note)

Les Abeilles French honey : 

Acacia mild flavour is liquid, clear and does not crystallize Provenance : all regions of France  

Amandier (almond tree) is deep brown, creamy in texture and spicy with a light bitter after taste Provenance: Vaucluse
Châtaignier (Chestnut tree) is dark brown in colour and extremely liquid, it is strong and spicy with a light bitter after taste. Provenance : Cévennes 

Eucalyptus (eucalyptus) is pale ocre colour, creamy in texture and pungent in taste. Provenance : Corse, Andalousie  

Fleur d'oranger et d'autres agrumes (orange blossoms and other citrus fruits) is clear amber, very creamy and very fragrant. Provenance : Spain and Corsica (mandarin)  

Garrigue et de montagne (honey scrub and mountain flowers) depends on the provenance of the flowers. It is generally liquid in texture, very fragrant and deep red. Provenance : Languedoc  

Lavande de Provence (lavender) is cream coloured and very fragrant with a slightly granular Provenance : Drôme, Vaucluse  

Sarrasin ou blé noir (buckwheat) is deep brown in colour, spicy and thick. Provenance: Brittany  

Trèfle (clover) is a white honey with a creamy texture and very mild flavour. Provenance: all regions  

Les Abeilles
21, rue de la Butte-aux-Cailles
75013 Paris
Téléphone : +33 (0)1 45 81 43 48
Métro "Place d'Italie" ou "Corvisart