SAFRAN DE CHARROUX

Bruno Chandioux and Pascale Chassaing run a boutique dedicated to the famous spice with three virtues (medicinal, tinctorial and gustatory). On the shelves, you'll find this Golden Spice in the form of saffron stigmas, saffron cider vinegar, saffron honey, olive oil to use in your cooking, saffron syrup, jams - les petites safranées blueberry, peppermint... - and much, much more! The saffron farm, where the first bulbs were planted in 2009, is open to visitors by appointment on a few weekends in October and November, when the flowers are in bloom. It's here that Bruno gives you a lively introduction to this legendary flower, Crocus sativus linnaeus, its cultivation, harvesting and pruning. If you want to ask him any questions, just speak loud and clear, because once he gets going, there's really no stopping him - he's so passionate about what he does! A few tips for use: leave to infuse for at least 3 hours, but 24 hours is recommended. Store in an airtight jar in the fridge for up to 10 days, or pour the concentrated infusion into the ice cube tray and use each cube in a broth, sauce, etc.