Honeys of spring flowers, chestnut... | Le Delas
Honeys of spring flowers, chestnut, maple syrup, agave
This organic acacia honey with a liquid texture is slightly tart. Its floral and fruity notes give it a delicate fragrance.
This acacia honey is enhanced with slices of cryo-dried Italian white truffle, and an extract of cayenne pepper which gives it a spicy, smoky note with a pleasant bitterness. This truffle meil is ideal for cheeses (comté, blue cheeses, goat cheeses...), vinaigrettes, glazing or marinating meats (pork, duck, chicken), roasted fruits, and even your cocktails! A bold condiment for your sweet and savory recipes!
This ORGANIC artisanal gingerbread is made with 55% ORGANIC flower honey, whole egg wheat flour and French butter, with no added sugars, no colorings or preservatives, or palm oil. It has the unique and authentic flavor of gingerbread from yesteryear...
Preparation based on acacia honey and its truffle taste.
This dark syrup has a strong maple flavor offering a blend of butterscotch, maple taffy and dark coffee aromas. It may leave a slight bitterness in the aftertaste which is not as present as for the very dark syrup.
It is the favorite syrup of maple syrup producers.
Use as a table syrup or for cooking. It offers a stronger taste and aftertaste than amber syrup. Ideal with oatmeal, chicken stir-fry, to sweeten coffee or tea. It leaves a more pronounced flavor when used in cooking.
This flower honey harvested in Sologne Bio has a creamy texture and is slightly tart. Its floral and fruity notes give this honey a delicate fragrance.
This forest honey with a creamy texture is rich in flavors. Its woody and caramelized notes give this honey an intense fragrance.
This organic chestnut honey with a liquid texture is rich in flavors. Its woody and robust notes give this honey an intense fragrance.
This linden honey with a creamy texture is rich in aromas. Its floral and sweet notes give this honey a delicate fragrance.
This flower honey with a creamy texture is slightly tart. Its floral and fruity notes give this honey a delicate fragrance.
Discreet on the nose, honey from the Gâtinais reveals a smoothness and an absence of bitterness in the mouth that make it so special. Produced in the Loiret, it has been known to gourmets since the beginning of the 19th century, and quickly became the most consumed honey in the capital. Its particular character was conferred on it by the "one-cut sainfoin" (or "esparcette"), a fodder species which has become rare, but which has been brought back into cultivation, as well as other melliferous legumes, to enable beekeepers in the region to produce this exceptional honey.
Spain is renowned for the quality of its honey. In addition to its health benefits on the respiratory tract, this high quality honey is simply eaten on bread, to naturally sweeten dairy products and infusions. It goes perfectly with your culinary preparations, with its unique aromatic flavor.
This honey selected by Delas is not the result of any mixture. It is produced by a craftsman implanted in Crete on the heights of Sitia, where thyme honey is the honey of reference. Having a sufficient park of 1500 hives, it does not make any assembly.
This honey selected by Le Delas is not the result of any mixture. It is produced by an artisan located in Crete on the heights of Sitia, where thyme honey is the reference honey. Having a sufficient park of 1,500 hives, he does not assemble.
This flower pollen has a taste note of dried hay. It was dewatered to <5% water content. It is a super food, with multiple benefits (immune, metabolic, digestive and antioxidant)... It can be eaten with fruit (compote, salad...), in a vegetable soup, in an infusion. Each type of plant corresponds to a type of pollen, the plant's true identity card. It comes from the reproductive organs of the flowers, at the end of the stamen. This explains the shades of yellow, orange and light brown or even black, i.e. as many pollen grains as flower species! The pollen, which clings to the legs of the bees as they forage, is collected using a hatch at the entrance to the hive, which allows for weighted collection. Indeed, pollen is the only nutritive contribution of bees and to the life of the hive.
Spain is renowned for the quality of its honey. This high quality honey has an exceptional and subtle aroma of orange blossom. It is a natural relaxation ally. It healthily complements desserts with fruit salads or creams, infusions and other culinary recipes.
This preparation of acacia honey with white truffle is an original and refined combination that goes perfectly with mature cheeses such as Grana Padano, Parmigiano Reggiano, Pecorino or blue cheeses. It can also be enjoyed on ice cream or pancakes for a touch of deliciousness. The white truffle adds a precious note to this acacia honey, for an elegant and delicate combination that will delight your taste buds.
This honey comes from spring flowers, mostly rapeseed and fruit trees, but also black thorns, hawthorns, dandelions, willows, clovers in varying proportions depending on the batch and the seasons. Its aromatic intensity is sweet with a fine texture. Its flowery taste can present a slight acidity. Light, it is not persistent in the mouth.
Made from summer flowers from the Berry region, sunflower, buckwheat, alfalfa, undergrowth and forest flowers, this honey has a medium aromatic intensity with a light finish. Its crystallization can be slightly grainy.
When extracted, sunflower honey tastes like plum jam which fades with crystallization. Its crystallization is fine and presents floral and fruity aromatic notes. Its aromatic intensity is light and its length in the mouth is medium.
Buckwheat honey, or black wheat, is a rare honey with a dark color. It is the honey that comes closest to traditional honey. Offering a powerful and woody aroma, it leaves a certain freshness at the end of the mouth. With its creamy texture, it is ideal for pancakes or for making honey cakes.
This honey from the Eure-et-Loir, in the Beauce region, combines chestnut, bramble, clover, lavender and asteracea in varying proportions depending on the season. Its crystallisation ranges from very fine to slightly granular, depending on the batch. Its colour varies from light amber to dark brown. Its flavour is flowery and of medium intensity. It lasts a long time on the palate and can be slightly bitter at the end.
This organic BIO acacia honey with black truffle (Tuber Melanosporum) from Provence is ideal to deglaze meat, accompany cheese, make a risotto, fresh pasta, mashed potatoes or an omelette.
This honey selected by Delas is not the result of any mixture. It is produced by a craftsman implanted in Crete on the heights of Sitia, where thyme honey is the honey of reference. Having a sufficient park of 1500 hives, it does not make any assembly.